August 8th, 2017

Vegetarian Stuffed Bell Peppers

8 Colored Bell Peppers
3 cups of white rice
1 jar of spaghetti sauce
3 Boca burger patties
1 can of pinto beans
One chopped onion (white or red)
3 teaspoons of chopped garlic
Pepper, salt, and garlic powder to taste

1) Cut the tops off of the bell peppers. Take the core and seeds out so that the bell pepper is hollow. Set the tops aside.

2) Cook the rice.

3) In a large pan, grill the Boca burger patties, breaking the patties into small pieces.

4) Chop one bell pepper (green or red) and mix with the onions.

5) Mix the rice and the Boca burger in the pan on warm heat. Add the spaghetti sauce.

6) Add the bell pepper and onion mixture, as well as the beans.

7) Add the spices and garlic as you please.

8) Stuff each individual bell pepper to the top with the ingredients.

9) Bake in the oven at 250 degrees for 10 to 15 minutes.

10) Put the tops back on the bell peppers. Serve.

August 8th, 2017

Vegetarian Christmas Roast

For the Roast:

1 large onion (thinly sliced)
8 ounces of dark brown lentils
4 ounces of brazil nuts, shelled and finely chopped
4 ounces of walnuts, shelled and finely chopped
4 ounces of hazelnuts, shelled and finely chopped
2 tablespoons of chopped thyme
2 tablespoons of chopped parsley
1 teaspoon of chopped rosemary
4 tablespoons of dry red wine
1 tablespoon of chopped savory
1 bay leaf
Salt and Ground Black Pepper

For the Stuffing:

4 ounces of whole-wheat breadcrumbs
6 sage leaves (chopped)
5 tablespoons of dry red wine
4 tablespoons of olive oil
1 onion (sliced and chopped)
Salt and Ground Black Pepper

For the Topping:

3 ounces of whole-wheat breadcrumbs
4 tablespoons of olive oil
2 tablespoons of sesame seeds

Instructions

1) Place the lentils, sliced onion, and bay leaf in a pan of water.

2) Bring the ingredients to a boil and continue boiling until they become rather soft.

3) Remove the bay leaf.

4) Drain and mash the onion and lentils.

5) Add the nuts to the lentil puree, followed by stirring in the herbs, wine and seasoning.

6) For the stuffing, gently cook the onion in the oil until the onions become soft.

7) Remove the pan from the heat and mix in the breadcrumbs, seasoning, sage and red wine.

8) Take a flat dish and spread half of the lentils and nut mixture over the base.

9) Spread the stuffing mixture on top and then cover with the remaining lentil mixture.

10) Shape the entire roast to appear oblong. The stuffing should be completely inside.

11) Mix together the topping mixture consisting of breadcrumbs, oil and sesame seeds.

12) Press the mixture over the roast.

13) Bake the roast in a preheated oven set at 400 degrees for about 45 minutes (or until the topping mixture turns brown and crispy).

August 8th, 2017

Eggplant and Mushroom Stroganoff

This recipe serves about 4 to 6 people and is best when served over rice or fettuccine noodles.

1 medium eggplant (diced into bite sized pieces)
1 pounds of mushrooms (cut into thick slices (1/3-1/2 in.)
2 cans Cream of Mushroom soup
4 cloves of crushed garlic
1 tablespoon of paprika
1 teaspoon of nutmeg
1/4 cup each of balsamic vinegar white wine (for sauteing)
Salt and pepper to taste

1) In a cup, mix equal parts of balsamic vinegar and white wine for sauteing.

2) Add crushed garlic to the mixture, which is then used to saute the eggplant until it becomes soft. This will take about 15 to 20 minutes at medium heat.

3) Remove the eggplant. Saute the mushrooms in the remaining vinegar or wine mixture until they release their juices.

4) Stir in the eggplant, followed by adding the soup mix and water (or canned soup).

5) Add the paprika, nutmeg, salt and pepper to taste.

6) Cook the mixture for 5 to 6 minutes until the sauce has become thick and the vegetables are thoroughly heated.

7) Add additional water if the sauce appears too thick. It is important not to overcook.

August 8th, 2017

Spicy Grilled Salmon

1 salmon fillet
1/2 cup olive oil
4 tbsp soy sauce
4 tbsp balsamic vinegar
3 tsp brown sugar
2 cloves minced garlic
1 tsp ground ginger
1-2 tsp crushed red pepper flakes (how spicy do you want to go?)
1/2 tsp salt

  1. Mix olive oil, soy sauce, vinegar, brown sugar, garlic, ginger, red pepper, and salt.
  2. Place salmon in resealable plastic bag. Add olive oil mixture and seal. Refrigerate 4-6 hours to marinate.
  3. Grill filets for 10 minutes per inch of thickness of salmon or until flakes with a fork.

August 8th, 2017

Fettucine with Lemon Garlic Shrimp

1 package (9-oz.) Fettuccine
3 tablespoons butter or margarine
1/4 cup chopped onion
4 cloves garlic, chopped
1 can (14.5-oz.) chicken broth
2 tablespoons cornstarch
1 pound medium shrimp, peeled , deveined
1/4 cup chopped fresh parsley
3 tablespoons fresh lemon juice
2 tablespoons shredded Parmesan cheese

Directions

  1. Melt butter in large skillet. Add onion and garlic. Cook until onion is tender.
  2. Add chicken broth and cornstarch. Mix until smooth.
  3. Cook until sauce is thickened and translucent.
  4. Add shrimp, parsley and lemon juice. Cook until shrimp turns pink.
  5. Prepare fettuccine according to package directions.
  6. Toss fettuccine with shrimp mixture. Garnish with Parmesan cheese.

August 8th, 2017

Sort-of Souvlaki

1 lemon, juiced
1/4 cup olive oil
1/4 cup soy sauce
1 tsp dried oregano
2 cloved crushed garlic
4 pork chops
1 onion, cubed
1 bell pepper, cut into 1 inch pieces

  1. Combine lemon juice, olive oil, soy sauce, oregano and garlic.
  2. In a crockpot, place pork chops and onions. Pour in lemon mixture.
  3. Cook in crockpot on low 6 hours. Add bell pepper no more than 1 hour before recipe is done.

I call this recipe “sort-of Souvlaki” because the basics come from a recipe for Souvlaki, but the lemon mixture is used as a marinade, the pork is diced then cooked on skewers on the grill with the onion and bell pepper.

August 8th, 2017

Easy Pork Chops

4 thick cut pork chops
1/2 cup all-purpose flour
1 teaspoon dry mustard
1 teaspoon seasoning salt
1 (10.5 ounce) can condensed chicken with rice soup

Directions

  1. In a pie plate or shallow dish mix flour, dry mustard and seasoned salt.
  2. Trim fat off of pork chops.
  3. Heat a small amount of oil in a skillet on medium heat.
  4. Dredge chops in flour mixture, then put in fry pan and brown both sides.
  5. Place in slow cooker with a can of chicken and rice soup. Cook on low about 8 hours.

August 8th, 2017

Shepherd’s Pie

1 lb lean ground beef
1 cup low sodium beef broth
2 bay leaves
dash thyme leaves
1 cup sliced carrots
1 sliced onion
1 cup frozen peas
1 cup frozen corn

1/2 cup low sodium beef broth
1-1/4 tbsp flour
2-3 cups mashed potatoes
1/2 cup shredded mozzarella cheese

  1. Brown ground beef in large skillet. Drain excess grease. Add 1 cup broth, pepper, bay leaves and thyme. Cover and simmer for 30 minutes.
  2. Add carrots and onions. Cover and simmer until carrots are slightly tender. Add peas and corn and continue to simmer until all vegetables are cooked.
  3. Preheat oven to 375 degrees F.
  4. Combine 1/2 cup broth and flour. Mix until smooth.
  5. Add to beef and vegetables. Simmer until slightly thickened.
  6. Place beef mixture in bottom of casserole dish. Top with mashed potatoes and sprinkle with mozzarella cheese. Bake 10 minutes.

This one takes a long time to make, but it’s wonderful! Pretty healthy too if you stick with the lean ground beef.

August 8th, 2017

Pepper Steak

1 round steak cut into bite size strips
2 green peppers
1 med. onion
1 package brown gravy mix
1 cup water
soy sauce to taste

Directions

  1. Brown meat in pan; drain well and return to pan.
  2. Add all ingredients above and cook until peppers and onion have softened. Serve with rice.

August 8th, 2017

Maui Meatballs

1 1/2 lb ground lean beef
2/3 c rolled oats
1/2 c finely chopped onion (or onion flakes)
1 egg lightly beaten
dash of salt and pepper

Directions

  1. Mix these ingredients and roll into meatballs.
  2. Bake at 350 on a draining rack in the oven for 15-20 minutes or until done.

Sauce

2 Tbsp corn starch
1/2 C packed brown sugar
1 can 13 oz pineapple chunks–put liquid into corn starch mixture and reserve chunks
1/3 c vinegar
1Tbsp soy sauce
1/3 c chopped green pepper

Directions

  1. Mix corn starch and brown sugar.
  2. Add pineapple juice, vinegar and soy sauce. Stir on med-high until thick.
  3. Add pineapple and green pepper.
  4. Add a bit of water to the sauce if too strong.
  5. Add meatballs to sauce and serve over rice or noodles.

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Disclosure: Home with the Kids is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. I also review or mention products for which I may receive compensation from other sources. All opinions are my own.