I LOVE stuffed peppers! They are delicious and easy to make. So, when I found this recipe, I knew I had to try it. It turned out even better than I expected! It’s definitely going to become a staple in my kitchen. You can find the original recipe here.
4 oz Thinly Sliced Roast Beef
4 Slices of Provolone Cheese
1 Green Pepper
3 oz Baby Bella Mushrooms
2 T Butter
2 T Olive Oil
1 T Garlic Salt
1 T Onion Powder
1. Heat oil and butter over low-med heat
2. Add garlic salt, onion powder, and mushrooms – heat for 10-15 minutes
3. Halve the green pepper and cut out stem and seeds
4. Place one slice of provolone cheese on the bottom of each half of the pepper
5. Slice the beef into strips and add to the mushrooms – heat for about 5 minutes
6. Stuff the peppers with the mushroom/beef mixture and top each half with another piece of provolone
7. Bake at 400° F for 15 minutes or until the top is golden
I love to make lasagna rolls when I want to switch up my typical meal of pasta. They take a little bit longer to make than regular pasta does, but the extra time is worth it. I made these for dinner with some friends and everyone loved them! The recipe is adapted from the one found here.
6 Lasagna Noodles
2 chicken breasts, cooked and shredded
1 ½ C Cottage Cheese
½ C Mozzarella
¼ C Milk
15 oz Sun Dried Tomato Basil Sauce
1. Cook Lasagna noodles, drain
2. Mix together cheese, milk, and chicken in a medium sized mixing bowl
3. Spread mixture evenly onto noodles and roll
4. Coat the bottom of a medium sized pan with olive oil
5. Arrange lasagna rolls in pan
6. Top with sauce
7. Cover and Bake at 375° F for 30 minutes
8. Serve with Parmesan cheese
This isn’t the first pasta sauce recipe I’ve posted and it definitely won’t be the last! I made this recipe when I had dinner with a couple of friends and it was a big hit! The recipe is simple and it doesn’t require too many ingredients, so making it was a breeze. The original recipe can be found here.
3 Servings of whole wheat pasta
Approx. 1 T garlic salt (or garlic powder or actual garlic)
1 T Vegetable oil
1 T basil
1. Cook pasta
2. Squeeze lemon juice into blended
3. Cut up avocado place in blender along with vegetable oil, garlic, and basil
5. Mix sauce with pasta. Eat!
This wasn’t a simple or quick recipe, but it was SO tasty. Plus, it made a ton of food, so there was plenty of left overs (I’m still eating it a few weeks later). I would consider the time put into making it well worth the effort! The original recipe can be found here.
8 oz uncooked rigatoni
1 T vegetable oil
8 oz of fresh spinach (Probably should have been sautéed, but it turned out fine)
2 Large chicken breasts, cubed and cooked
14 oz can diced tomatoes, undrained
8 oz container of cream cheese
1½ C shredded mozzarella cheese
Onion Powder (I used about 2 T, but this can be adjusted to fit your taste preference)
1. Cook pasta
2. Preheat oven to 375°
3.Mix all of the ingredients together in a large mixing bowl
4. Spoon the mixture into a baking pan ( I used a 9X130
5. Bake covered for 35 minutes and then uncovered for 10 minutes
My roommate and I made this yummy recipe the other day. The original recipe came from Tasty Kitchen. It was quick, simple, and really yummy! The best part of this recipe is that it contains ingredients that I typically keep at home. I didn’t have to make a lot of substitutions or go out of my way to buy a bunch of weird foods I would never use again.
2 whole Boneless, Skinless Chicken Breasts (cooked and shredded)
4 cups Cooked Brown Rice (We used rice-a-roni which worked really well)
¾ cups Frozen Corn
1 bag of frozen peas
15 ounces, fluid Can Black Beans, Drained And Rinsed
1 cup Plain Greek Yogurt (or Sour Cream)
½ cups Salsa
Approx. 2 cup Cheddar Cheese + some for topping (The original called for only a cup, but I love cheese! To make the recipe healthier you can use the original 1 C or even less)
2 Tablespoons onion powder or other seasoning
1. Preheat oven to 350°
2. Cook the rice and the chicken
3. In a large bowl combine all the ingredients. Mix until the yogurt and cheese is evenly distributed.
4. Transfer to oven safe pan and top with cheese
5. Bake 20-25 minutes
The original recipe included chilies. Making it without the chilies was still delicious, but when I make it again I’ll probably include them to add some flavor. Enjoy!
This is a great, easy treat to make during these hot summer months. The original recipe can be found here
2 C Greek yogurt
1 ½ C chopped fruit (I used apples and strawberries)
½ C chopped nuts (I used almonds flavored with coconut, which was SO delicious)
¾ C granola (oats might also work)
- Mix the ingredients in a bowl
- Line pan with tin foil (I used a 9×13)
- Spread mixture in the pan
- Cover with plastic wrap and freeze
- Let thaw a few minutes and cut into bars.
Freezing the bars in a pan and cutting them after they froze worked, but it was a bit messy. Next time I might try to make them in an ice cube tray to avoid the mess. Enjoy!
Yogurt sauce is a super simple way to make a boring plate of pasta a little more fun. As a college student I eat a lot of pasta, so learning this easy recipe was a life saver. There are many different variations of the recipe I use depending on what I have in the fridge. Here is a very general variation:
2 T vegetable oil
Vegetables (I usually use red or green peppers or broccoli)
2 cups plain yogurt (Greek yogurt would probably also work, although I have never tried this)
1-2 T butter
Seasoning (Garlic, Italian seasoning, and onion power are all great options)
1. Heat the oil in a medium sauce pan at low heat. Add the vegetables; my favorite vegetable to use is a red pepper, but I think most vegetables would work well. Let simmer for about a minute (might have to be longer depending on the vegetable)
2. Add the yogurt, butter, and seasoning. Mix and let simmer for another minute or so. The yogurt, oil, and butter will not fully mix, so don’t worry if they stay pretty separate.
3. I almost always add cheese to the sauce, but it’s not necessary. I use about a handful of either mozzarella or cheddar cheese. Add it at the end, heat until it melts, and then your sauce is done! Enjoy!
Stuffed peppers are delicious and very easy to make! The recipe I use is based off the recipe found here. I found this recipe a few years ago, and have been using it to make stuffed peppers ever since. I even made them back in my ramen eating days, before my new year’s resolution, so you can tell it’s a really simple recipe.
1 Bell Pepper (I like green, but I’ve used other colors and they are all great)
1/4 C Spaghetti sauce
1/3C Cooked White Rice
1/3 C Cooked Ground Beef
½ C Cheese (The original recipe only used cheese to cover the top, but I like cheese a lot! If you aren’t a big cheese fan you can use more sauce, rice, or beef)
1. Preheat oven to 350°
1. Cut pepper in half lengthwise and cut out the stem and seeds (Or you can just cut off the top, but it’s a lot easier to eat if you cut it in half).
2. Parboil the pepper
3. Heat the sauce on low for a minute. Then add the beef, rice, and seasoning. Mix together and heat for another 1-2 minutes.
4. Stuff the pepper halves, layering the beef/rice mixture and the cheese (Depending on the size of the pepper you might need to use more or less cheese)
5. Place peppers in a small baking dish and bake covered at 350° for 35 minutes. Uncover, sprinkle with cheese, and bake another 5-10 minutes.