Stuffed Peppers

I REALLY love peppers, I like eating them just about anyway from raw to cooked.  I especially like the flavor of red peppers, the sweet and tangy taste they have is great!  I think the pepper itself is what makes me like stuffed peppers so much, but this recipe is a little different from the normal rice and beef assemble.  Its got a little more things to stuff which make it yummy and full of good for you veggies.  Always a plus!  Give them a try and see if your family ever wants to go back to the plain ones or if this flavorful difference will have them coming back for second helpings!

Shopping List:
1) Ground Meat (Beef or Turkey would probably be best), about 1/2 a lb will be plenty to make 6-8

2) 2-4 Peppers (any color, also to base how many you need, they will be cut in half so a serving is half of a pepper)

3) 1 Small Sweet Onion

4) 1 Can of Corn

5) 1 Can of Dice Tomatoes

6) 1 Can of Tomato Condensed Soup

7) Pepper Jack, Colby Jack or Monterrey Jack cheese

9) Instant rice (brown or white)

9) Bread Crumbs

10) 1 egg

11) Seasoning: Paprika, Cumin, Oregano, Salt and Pepper

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To Begin:
Start by preheating your oven to 350.

Then on a chopping board chop up about 1/2 cup onion into small diced pieces.  Get out a large mixing bowl and place inside the bowl.  To this bowl add your meat, 1/2 the can of corn (drained), 1/2 the can of tomatoes, 1-2 cups instant rice (depending on how much you prefer), add 3/4 of the can of condensed soup (leave the rest to the side because the rest is going to go on top of the peppers).  Then add your seasoning, 2 teaspoons of Paprika, Cumin and Oregano; salt and pepper to taste.  Then add your egg.  Sprinkle in bread crumbs as you go until you get a good consistency that you like.

Take your peppers and wash them.  Cut them longways from top to bottom.  Scoop out seeds until most all the white area inside is gone.  You should have a little half cup at this point.  Check to make sure they aren't wobbly.  If they are just cut off a small amount of the bottom so it is on a flat surface.

Place on a baking sheet covered in tin foil. (With the cheese be sprinkled on it just helps with the nightmare of cleaning up baked on cheese)

Fill peppers full of the meat mixture.  It can overflow!!

Pour some of the condensed soup over the top of each.  Sprinkle as much or as little cheese on top.

Cook for about 40-50 minutes.  YUM!

Grecian Flatbread Pizza

This is a nice and light dinner idea and I think would be nice for a large group of people for munching on during an evening of game playing or movie watching.  It also makes it easy for the host or hostess due to it's pleasing taste and the task of making them wouldn't leave you in the kitchen all evening until after dinner.  But of course this is also a nice quick meal for a night when its just you and your family as well.  Add a simple salad or even better a Greek inspired salad and you can have a night pretending to be near the Mediterreanian!  (Or at least that's what I would be doing).

For this meal I actually grilled up my chicken while I was making another meal this week, which was the chicken and watermelon salad, so that saves me a lot of time and from dirtying another pan.  See if you want to try out both recipes together in a week as well!

Shopping List:
1) Boneless Skinless Chicken Breast ( 1/2 lb.)

2) Red Onion

3) Tomato Paste (preferably Italian Style, but if they don't have it just add Italian seasoning to it)

4) Naan Flatbread (in the bakery section) About 1 piece would make a little bigger than a personal pizza, but probably 1 for each person would be MORE than enough

5) 1 Red Pepper

6) Cilantro

7) Seasonings: Paprika, Cumin, Pepper, Crushed Red Pepper, Minced Garlic

8) Greek Plain Yogurt

Optional:

Sprinkling Feta or another type of white cheese on the top of it before baking, add olives
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To Begin:
Preheat oven to 400

Start by Grilling Chicken if you have not already done so, just seasoning is with salt and pepper.
Place to the side on a plate once done. (about 4-5 minutes on each side)

In a blender blend together 2/3 cup of diced red pepper, 2/3 cup fresh cilantro, 1/2 diced red onion, 3 tablespoons olive oil, 2 teaspoons cumin and paprika, 1 tablespoon minced garlic, 1 tablespoon water, Can of tomato paste, and a pinch of red pepper flakes.  Blend until smooth.

Place naan bread on baking sheets, spread the tomato sauce over the bread.

Dice up chicken, mix chicken with about 1/2 a cup of greek yogurt, 1 tablespoon olive oil and about 1/3 cup chopped cilantro.  Place on naan.

Sprinkle on cheese if desired.

Bake for about 10 minutes!

Enjoy!

Hot out of the oven!

YUM!

Grilled Chicken and Watermelon Salad

This meal to me yells warm weather and times sitting out at 8 while the sun is setting and feeling the evening cool down all around you and nice sizzling grill in front of you to cook on.  What can beat a spring or summer evening?  Not much, but this meal is a great compliment to it!  And you don't even REALLY need an outdoor grill, but a grilling pan and while eating this meal outside would be lovely you can always enjoy the out-of-doors on a nice lazy walk after the meal or before.

Shopping List:
1) 1 lb chicken breasts

2) Buy a portion of a seedless watermelon (unless you have a large family gathering finishing a whole one takes time and dedication, so I just purchased a 1/4 of one)

3) Spinach Salad Bag or Watercress

4) Feta Cheese (optional)

5) Honey Dijon Vinaigrette Salad Dressing

6) Balsamic Vinegar

7) Olive Oil

8) Honey

9) Lemon Juice

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To Begin:

Start by cutting your chicken breasts in half longwise, I think they make them too thick nowadays and they make more helpings and grill up better when they aren't as thick.

Then in a dish place them so they are all lying next to each other and pour the Honey Dijon Vinaigrette over them. Make sure each one is coated. Let sit in the fridge for at least an hour.

When starting dinner start by cutting up your watermelon into slices, removing the rind.  Keep them kind of large because that makes it easier to turn and work with them.

If outside the grill needs to be ready and if inside make sure to prewarm your grill pan.  Spray with cooking spray.

Once hot place your chicken on the grill for about 4-5 minutes on each side.  Remove from grill and place on a plate.

Now before you put the watermelon on the grill drizzle honey and lemon juice over both sides of the the pieces.  Spray your grill again with cooking spray.

Place on grill for about 1-2 minutes on each side.  Once done remove from heat onto a separate plate.  Chop into bite size pieces.

In a large bowl put your spinach (the whole bag). In a measuring cup mix 3 tablespoons balsamic vinegar, 1 tablespoon olive oil, 2 teaspoons lemon juice and 2 tablespoons honey(you can make more dressing if you like).  Once it is well mixed pour over spinach and toss.  Mix in watermelon bites and toss.

Place desired amounts on plates, slice up your chicken, sprinkle feta on top and you are good to go!

Enjoy!

Open Face Tuna Melts and Oven Baked Garlic French Fries

Sandwiches usually make for an easy and fast meal, which not only saves on time, but normally because of the ingredients, is inexpensive and kind on your wallet. This sandwich is no exception, filled with great and delicous veggies and topped with cheese, I called this my grown-up version of the simple cheese and tuna melt that I grew up with.  Because while this one still has a great taste, it is sophisticated and trying to be healthier like most adults.

You may think my analogy is silly, but hopefully at least we will agree on this sandwich!

Shopping List:
1) 1-2 large cans of Albacore Tuna (1 for 4 sandwiches, 2 for 8)

2) 2 Roma Tomatoes

3) 1 Small Cucumber

4) Bakery Rolls

5) 3-4 Russet Potatoes (you can make more if you desire this will make about a handful for 4-5 people)

6) Red Wine Vinegar

7) Cheese (I used Monterrey Jack)

8) Seasonings: Thyme, Rosemary, Oregano, Cayenne Pepper, Minced Garlic, Worcestershire Sauce

9) Ranch Packet  (SOUR CREAM if you don't have any also)

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To begin:
Start by preheating your oven to 450.

Clean your potatoes and slice into thin french fries.  The thinner they are the crispier they will be (make them all around the width of your pinky).  You can leave skin on or off.  I like it on.

Once they are all sliced place in a big plastic baggy, spray a few good sprays of cooking spray into the bag so that each french fry is coated.  Then to it add about 2 teaspoons Thyme, Oregano, 1 teaspoon Cayenne, a couple dashes of Worcestershire Sauce, a half spoonful of minced garlic and some salt and pepper. Shake Well.  Place on a baking sheet.  I like lining them with tin foil just to make it easier.  Make sure each potato has it own space, this will make it so they crisp up better.

Place on the lower rack.

Start your timer for 30 minutes.

Make ranch dressing following the sour cream directions (so much better for you! especially if you use light sour cream and not as much milk or sour cream as they ask). It takes time in the fridge so you want to give it some time!

Get out your can(s) of tuna.  Open and drain.  Place into a medium sized mixing bowl.  Break apart with a fork.  Add about 2 teaspoons Thyme, Rosemary, and Oregano and a dash of salt and pepper.  Then add about 3 tablespoons red mine vinegar and a little less than 1 tablespoon oil.  You can add a dash of worchestershire sauce in this as well if you desire.  Mix well.  If you want more flavor add more red wine vinegar or a small but of dijon mustard that gives it a nice up in flavor. 

Then on a cutting board chop up your tomatoes into half moons and the same with your cucumbers.  Just make sure to not make the slices to thick.

Cut your rolls in half, if the tops of the rolls are really rounded and won't lay flat on a baking sheet just cut off a little of the rounded part off to make it a flat and sturdy surface.

Place tuna on top of each roll(about two spoonfuls), then add to the top 2 or 3 slices of cucumber and tomato.  Sprinkle some salt and pepper over them and you can even add another dash of red wine vinegar if you want.

Slice up your cheese, placing about 2 slices on top of each.

Check your timer if there is about 15-10 minutes left you can go ahead and place the tuna melts into the oven.  I let mine cook for about 15 minutes and they were perfect.

Enjoy!

Green Eggs and Ham with Honey Butter Biscuits

If you aren't able to tell yet, I love brinner.  Breakfast for dinner I think is wonderful and normally the meals are fast, easy and taste good no matter if it is 9am or 9pm.
As soon as I saw this recipe I knew that I had to try it, but change it a little bit to be something Joe and I would like.  I hope you will like it as well and when you share it with friends or family for brunch, breakfast, dinner or lunch they will not only be impressed they'll wonder how you became so innovative and never forget this meal.  These green eggs and ham, unlike Dr. Suess', won't be hard to talk anyone into!

Shopping List:
1) From the deli counter ask for thickly sliced honey ham (about 1 and a half slices per serving is needed)

2) Eggs (1 per serving made)

3) Cream Cheese

4) Frozen Spinach

5) Tube of Biscuits

6) Thawed Butter or Table Margarine

7) Honey

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To Begin:

Start by preheating your oven to 375.

Prepare spinach in the microwave.  Once it is cooked add some salt and pepper and about 1/3 to 1/2 cup of creamed cheese to it.  Stir and mix to your desired creaminess level.

Get out a muffin baking sheet.  Take your ham and line the inside of the muffin area, making kind of a "ham cup" that we will place the spinach and egg into.  The one thing to make sure is that the ham fully lines the tin and also that there are openings.  I used one big piece to mainly line it and then took half of another piece to finish the lining.

Then into the ham place a spoonful of spinach (do not over fill, the egg needs to be able to sit on top without spilling over the sides of the ham).  And then crack one egg on top of each pile of spinach.  Making sure NOT to break the yokes.  Sprinkle tops with salt and pepper.

Carefully place it in the oven for about 20 minutes (the eggs with still have slightly runny yokes at this point if you want more runny do 15 minutes or even less runny do 25).

                                           This is what they will look like coming out of the oven.

At about 10 minutes left on the eggs place your biscuits into the oven (b/c the temperture is higher than the temp for the biscuits less time is needed).  While they are cooking mix about 1 tablespoon butter with 1 tablespoon honey.  Mix to desired level of creaminess.

When eggs are done let sit for a few minutes to cool before you remove.  They should come out very easily and shouldn't fall apart.

Enjoy!

                Side shot of one so you can get an idea of how the ham is lined in the muffin tin.  SO GOOD!

Moroccan Chicken and Cous Cous

Yum!  That is all I can say, re-making this again reminds me of how crave able this meal really is and of course what makes it even yummier is the fact that it takes very little kitchen skills and turns out the same every time you make it!  A meal with that consistency is always great and so is one that you sometimes dream about or think about and your mouth waters...but until like hamburger some of you are conjuring in your mind this is very healthy tastes awesome leftover!  I have to admit that as of last year when I made it the first time, this is one of my favorite meals!

Shopping List:
1) Chicken 1lb. (now you can get a few kinds and it will all do well, some just might take more cook time than others, you can do chicken breast with bone in, chicken breasts, chicken thighs or chicken tenderloins.  I normally do just chicken breasts, but because I had leftover tenderloins from my other meal I decided to go for them and they turned out really well!)

2) 1 large zucchini or 2 smaller

3) 1 can garbanzo beans

4) 1 can diced tomatoes

5) 1 package cous cous

6) Cilantro

7) Chicken Stock

8) Golden Raisins

9) Toasted Pine Nuts (optional, I don't like them so I don't use them)

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To begin:

Start by seasoning your meat with some salt, pepper and some cayenne pepper.  Spray your pot with cooking spray and place on medium high heat.  Once pan is warm place chicken into it.

Let chicken brown 2-4 minutes.

While chicken is browning clean and cut up your zucchini.  Once chicken is browned on both sides throw the zucchini in with it and let it slightly brown as well.

Once the zucchini has some color add your drained can of garbanzo beans, diced tomatoes, 1 cup of chicken stock, 2 tablespoons of cumin and 1/2-1 tablespoon of cinamon.  Mix and let come to a simmer.

When it begins to simmer, place on low heat for 15 minutes.

While this is happening read directions for cous cous, and instead of boiling water for the cous cous use chicken broth.  Into the pot with the chicken broth place about 1/2-3/4 cup of golden raisins.  When it comes to a boil add package of cous cous, stir, cover and remove from heat. Let is sit for 5 minutes normally.

Once the cous cous is ready fluff with a fork and add 1/4 cup chopped cilantro and toasted pine nuts if desired.

Your moroccan chicken should almost be done at this point!  Enjoy!

Sesame Chicken Stir Fry and Jasmine Rice

This is such an easy meal!  Let me just say to start with!  The other thing is that it TASTES awesome and it is fast, VERY healthy and leaves you going, "hmm when should we have this for dinner again?".

It is a great meal for a small group of people or a large group because you can add or subtract amounts of the ingredients from it simply to add or subtract portions without having to worry about the seasoning being to powerful.

The main thing to remember with this meal, however, is that while the stir fry is fast, rice is NOT!  So always start the rice before you start making the stir fry!  Otherwise one will be very ready and warm while the other is still cooking away.

Also just to let you know this evening I wasn't feeling particularly great so Joe cooked most of this and did a GREAT job!  Yay for husbands cooking!  (o:

Shopping List:
1) Chicken Tenderloins (about 1/2 a pound is fine)

2) Sugar Snap Peas(about 2 big handfuls for 4 people, more if you REALLY like them)

3) 1 Large Red Pepper

4) Jasmine Rice (to make this easy I am using boil in a bag 10 minute rice)

5) Chicken Broth

6) Soy Sauce

7) Rice Vinegar

8) Sesame Seeds

9) Garlic

10) Cilantro

11) Peanut Oil

12) Sesame Oil
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To Begin:

Start by setting a pan with water on the stove for your rice.

Then next, clean off your sugar peas and red pepper.  Cut up your red pepper into slices.  Set both to the side.

Take out your chicken tenderloins and cut into bite sized pieces.  Season with salt and pepper.  Then pour sesame seeds over them.  The amount of sesame seeds you use is totally based on how coated you like them.  I like them coated pretty completely!

Place a wok or high walled pan on the stove.  Place in it about 1-2 tablespoons peanut oil (or just use olive oil or spray if you don't have any) and a spoonful of minced garlic.  Set to medium high heat.  Once pan is hot place chicken into the pan.  Let cook and brown (about 5 minutes).

(oh AROUND NOW, your water will be boiling!  Add rice!)

When it is finished, remove the chicken from the pan still leaving the pan on and over the heat.  Into the chicken juices add your sugar peas and red pepper.  Let cook for about 2 minutes.  Just to soften.

Then re-add the chicken to the pan along with 2/3 cup chicken broth, 1 tablespoon rice vinegar and sesame oil and 2 tablespoons soy sauce.

Bring to a simmer and then set on low for 5 minutes.

While is it simmering chop up cilantro and remove rice from bag once it's 10 minutes are up.

Mix cilantro into the pan with everything.

Plate and Enjoy!

Buffalo Chicken Pizza

Already this pizza is making me excited!  I love buffalo wings and who doesn't love pizza so this is a marriage made in heaven for me(and hopefully for you!).
Also with the way I prepare it there are some options for how your pizza can turn out but know that all will taste great and dinner will be on the table in no time!

Shopping List:
1) Buffalo Wing Sauce (I got a Lawry's BBQ Buffalo Marinade)

2) Chicken Tenders from your grocery store deli (4-5)

3) Pizza Crust

4) Ranch Dressing Packet (the powdered kind)

5) Provolone Cheese

6) Tomato Sauce (optional)

7) Celery

8) Sour Cream

Optional:
Onion

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To Begin:

Start by preheating your oven to the needed temp on your pizza dough.  Mine is 425.

Cut up your chicken tenders into small bite size pieces, place in a bowl and pour some of the wing sauce over them, mix together well.

Next open the dressing powder packet and pour in about 2 tablespoons of the powder onto the chicken.  Mix again.  Set the dressing packet to the side.

Roll out your pizza dough.  Now this is where you have a decision to make.  You can either make the rest of the ranch dressing now (I use the sour cream mentioned on the shopping list) and spread a thin layer over the crust as your base (then use the rest of the ranch for your celery dipping sauce), or you can use tomato sauce with some wing sauce mixed into it or you can just use wing sauce.  It is up to you completely.

I am gonna do the just wing sauce, I think this one tastes the best out of all the options.  Probably next would be ranch dressing and then tomato sauce.

Place on crust.

If doing onion dice up and place on it also along with your chicken tender pieces.  You can dash for wing sauce now over it if you want. 

Shred cheese.

Spread over the top.

Let cook for time needed on pizza crust, about 15-20 minutes.

While it's cooking slice up some celery sticks and mix up your ranch (I use sour cream instead of mayo b/c I don't really like mayo).

Drizzle extra ranch or wing sauce or both!  On top!
Enjoy!
                                                 

 Hot out of the oven!

                              

                                                               Celery and homemade ranch!

                                                      With ranch and wing sauce, YUM!

Bacon, Egg and Cheese Bagels with Grand Marnier Fruit Salad

This is a great Brinner and one that was a lot of fun to make due to the fact that we have an appliance that basically makes the sandwiches for us.  Joe calls it an Egg McMuffin maker, but I call it a big time saver and an easy dinner for nights when life is hectic and all you want to do is sit down instead of stand watching over dinner.

However if you do not have this luxury the only extra step you will have to do is poach some eggs, which isn't horrible.  But if you don't want to have to wait for water to boil and the perfect poached egg, you can scramble them and this will be just as yummy.

Shopping List:
1) Eggs (1 per sandwich)

2) Bacon (microwaveable is preferable to make this a fast meal)

3) Cheese

4) You favorite collection of fruit.  I used Strawberries, Banana, Apple, Grapes and an Orange.

5) Honey

6) Grand Marnier

7) Bagels

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To Begin:

Start by making your fruit salad.  Cut up all your fruits and place them into a mixing bowl.  Add about 2 tablespoons honey and 1 shot of Grand Marnier.  Mix well.  Cover and set to the side to let it 'marinade'.

So for the best and easiest poach egg microwave them, YES, give it a try!  To do this here is a link.

But to start with, begin by cooking your bacon and slicing cheese and toasting your bagels. The last thing to do is poach the eggs.

Follow poaching instructions and once done construct your egg sandwiches!

Enjoy!

  

Mexican Ziti and Corn Muffins

I was thinking about what to make this week and ziti came to my mind, it's a pretty simple dish to throw together, but it also very normal.  Something I just wasn't feeling, so I thought what if we made ziti but with a different cultural flavor invovled?  And so Mexican ziti was born (probably thought of by many other people too, but at least for me it was the first time!).  It is the marriage of my favorite food type, Mexican and pasta, so no one should go unhappy to say the least!

SHOPPING LIST: (feeds 4-8)
1) Ground Meat (1 lb); I am using ground turkey

2) Penne Pasta (1 box); I am using whole wheat

3) Get a bag of Fiesta Cheese or get a block of a cheese like Colby Jack

4) Taco Seasoning Packet

5) Butter

6) Milk(with skim it probably won't turn out great, I am using 1%, but you can use cream, 2%, whole, whatever you like, even buttermilk)

7) Flour

8) 1 Can Fire Roasted Tomatoes

9) 1 Can Green Chiles (small can)

10) 1 Can Corn

11) 1 Can Black Beans

12) Green Onions

13) Corn Bread Mix (get one that is cooked at the oven temp 350)

14) Seasoning: Cumin, Ground Mustard, Garlic Powder, Cayenne Pepper, Chili Powder

15) Baking paper cups

Optional:
Salsa, Sour Cream to put on top

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To Begin:

Start by preheating your oven to 350 and setting a pot of water to boil on the stove for the pasta.

Get a skillet out as well and begin browning the ground beef.

While you are waiting for the water and meat is browning open your canned items and drain them if needed.

Follow directions on your corn muffin packet to make muffins, to make them more in the mexican family add some corn from the can into the mixture, some of the chopped green chiles, a teaspoon of cumin and chili powder.  Mix well and pour into a cupcake tray with baking cups in place.  Place to the side.

At this point your meat should be done, add taco seasoning packet to the meat with a small bit of water.  Mix and then set on low.

Water should also be boiling at this point.  Add box of pasta and some salt.  Stir once and set timer for time needed.

Get out a sauce pan, for this ziti instead of using ricotta cheese as the main mixture ingredient we are going to make a cheese sauce, so if you bought a block of cheese you need to grate about 4-5 cups of cheese (3-4 for the sauce and 1 for the top of the ziti).  This isn't an exact science just however cheesey you want it.

With the pot on medium low heat start by placing 1-2 tablespoons of butter into the pan, let melt.  Then add about 1-2 tablespoons flour.  Mix together and then slowly add about a cup of milk, mixing as you do getting out any lumps.  Once this has happened place in about 2 large handfuls of cheese, let begin to melt.  If the sauce is looking too cheesy and not being able to be stirred add a little more milk.  Add 2 more large handfuls of cheese, stir in, add little dashes of milk if you need them.  Sauce should be cheesy, but no trying to becoming string cheese.

Once all the cheese is melted add to it 3 teaspoons cumin, 2 teaspoons garlic powder, cayenne and mustard powder, 1 teaspoon chili powder.  Mix well.  Place the pot on low heat.

Pasta should be done, drain and then pour back into the big pot you were using.

Then to it add the cheese sauce, the can of chiles, black beans, corn, and tomatoes. Mix well.

Check meat and drain if needed (if there is excess liquid), then add meat as well.  Mix well.

Pour into 10 by 12 baking sheet and top with leftover cheese.

Place corn bread on top rack and ziti on the middle.

Let cook for time needed on the corn muffins (mine was around 20 minutes and I added a few extra minutes due to the extras I added to the mix).

Cut up some green onions and place on the top of the ziti once finished, scoop up a bowl and add some salsa or sour cream or both!  YUM!

Enjoy!

Tuscan Potato Soup and Buttery Garlic Crescent Rolls

I made this soup at the request of Joe.  He is a huge fan of the Zuppa Tuscana Soup from Olive Garden and this is kind of a twist off of it.  I am not a huge fan of Italian Sausage, but Joe loved the whole thing and ate plenty.  So if you are a fan of this famous Italian soup from Olive Garden this is sure to be a yummy recipe for you and while I didn't really eat the sausage the rest of it I thought was delicious and I think adding ground meat or even no meat at all would make this soup just as yummy!  However the rolls were DELICIOUS and are good with anything!

Shopping List:
1) 1/2 lb of Italian Sausage (I used turkey)

2) Cream

3) Chicken Broth

4) Kale or Chopped Spinach

5) 1 Medium Onion

6) 4 Large Russett Potatoes

7) Butter

8) Minced Garlic

9) 1 tube Crescent Rolls

10) Bacon

11) Seasoning: Paprika, Thyme, Cayenne Pepper, Salt, Pepper, Ground Mustard

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To Begin:

In a large pot combine the 5 cups water, 5 cups chicken broth, salt, and potatoes (chopped to small bite size pieces) and set to a boil.  Once boiling let continue simmering on low.

In a pan cook up 4-6 pieces of bacon.  Set aside on a paper towel.

Dice up your onion.

In same pan used for bacon, without getting rid of the bacon grease, place Italian Sausage, onion and a tablespoon of minced garlic.  Brown until fully cooked.

Tear bacon into little pieces and place back into the pan.  

Once cooked place in pot with potatoes.  Mix together.  Then add 2 teaspoons paprika, thyme, cayenne pepper.  Add 1 tablespoon ground mustard and Salt and Pepper to taste.

Mix together and then add about 1/2 to 3/4 cup cream (depending on how creamy you want it).

Let simmer on low and covered for 30 minutes.  In the last 5 minutes add 2 cups chopped fresh Kale or in the last 10 minutes add a package of frozen chopped spinach.  YUM!

Garlic Butter Crescent Rolls:

These are SO SIMPLE and delicious!

Start by setting your oven to the temperature yours call for, mine were 375.

The on a baking sheet unroll the crescents.  In a microwaveable bowl melt about 2 tablespoons butter (about 15 seconds).  Once it is melted add to it about a tablespoon minced garlic.

Spread over crescents before you roll them up.  Then roll the crescents up and place leftover butter mixture on top.

Cook for about 14 minutes. 

Enjoy!

Stuffed Pork Chops and Sauteed Green Beans

These stuffed pork chops are sure to leave you stuffed after dinner!  They are pretty simple to throw together too and make the normal old stuffing and pork a little more interesting because they are together!

Shopping List:
1) Boneless Pork Chops (be sure to get a thick cut kind)

2) 1 Stuffing Packet

3) 1 medium Onion

4) 1 Apple (Braeburn, Golden Delicious, Pink Lady)

5) Chicken Broth

6) Green Beans

7) Minced Garlic

8) Seasoning: Rosemary, Oregano, Corriander

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To Begin:

For Pork Chops:
Start by preheating your oven to 400.

Then dice finely up about half of your onion and half of your apple.

Follow directions to make stuffing (except add chicken broth instead of water and add a little bit less than what is says because the stuffing will get mushy being kind of wet then being cooked inside the chop).

Mix in onion and apple.

Take your pork chops and season with rosemary, oregano and coriander and on the side cut into them to make a pocket.  Make sure to make it as big as possible, you can season them inside as well.

Stuff stuffing into the pocket, you can let it over flow out of the chop.

Place on a broiler pan and bake for 30-35 minutes.

For Green Beans:
Clean and snap ends off beans.

Place in skillet with a little bit of minced garlic.  Let brown slightly.  Then add about 1/4 cup water, cover and leave on medium low heat for about 5-7 minutes.

Season with salt and pepper if desired.

Enjoy!