STUFFED YELLOW PEPPERS

1/2 lb lean ground beef or chicken

3/4 cup uncooked whole-wheat couscous
1 tbsp olive or canola oil
1/2 cup finely chopped yellow onion
3 cups fresh spinach*, chopped
1 tsp oregano
1/2 tsp salt
2 1/4 cups water, divided use
4 large yellow** bell peppers
1/2 cup roasted bell peppers
1/2 cup tomato sauce
dash of ground red pepper

In a small nonstick skillet that has been sprayed lightly with nonstick cooking spray, brown the ground beef or chicken until no longer pink; drain and set aside.

In a large nonstick skillet, over medium-high heat, lightly toast the couscous.  This will take about 5 minutes, stirring often during this time.  Remove from skillet and set aside.

In the large skillet, heat the oil and add the onion; cook a couple of minutes until translucent.  Add the spinach, oregano and salt; cook until the spinach is wilted.  Add 2 cups of the water and bring to a boil.  Stir in the couscous and bring back to a boil.  Reduce the heat to simmer and cook, covered, for about 8 minutes or until the light is absorbed.

Cut half inch off the tops of the bell peppers; remove the seeds and membranes.

Combine the browned meat with the couscous mixture; use to fill the bell peppers then replace the tops.  Place the peppers in a deep skillet or pan that will allow peppers to stand upright with the lid on.  Pour the remaining 1/4 cup of water into the bottom of the pan or skillet.  Bring the water to a boil; place a tight-fitting lid on pan and cook on medium to medium low for 8 to 10 minutes or until the peppers are slightly soft.  Remove peppers to a serving plate with sides or a shallow dish.

While peppers cook, make the sauce by combining the roasted bell pepper, tomato sauce, and red pepper in a blender or food processor.  Process until the mixture is smooth.  Transfer mixture to a small microwave-safe bowl and cook in microwave for 2 minutes, stirring after 1 minute.

To serve, pour the sauce over the peppers or divide the sauce onto 4 serving plates and set a pepper in the center of each.

*Or 4-oz chopped frozen spinach, thawed and squeezed dry
**red or green bell peppers may be substituted

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CHEESY DUCHESS POTATOES

Total time on this recipe is a little over an hour but only 15 minutes of your time. The remaining time is the potatoes baking in the oven. You might try microwave baking if in a hurry.

8 russet potatoes

1/2 cup grated Gruyere cheese

1/2 cup low-fat sour cream

2 eggs

2 tsp minced fresh thyme

1/2 tsp salt

1/4 tsp pepper

Heat oven to 400-degrees. Scrub potatoes and bake until tender, about an hour. Allow to cool slightly so you can cut a slice off the top of each potato. Scoop out the flesh from top to bottom into a bowl. Discard the top skins. Mash the potato flesh until smooth. Stir the remaining ingredients into the mashed potatoes.

Arrange the potato shells on a baking sheet. Spoon or pipe the mixture into the shells. Coat the tops with cooking spray then bake until hot, around 20 minutes. Broil until the tops are golden.

recipe and photo First for women 2022

CREAMY TUNA FETTUCCINE BAKE

8-oz fettuccine pasta

3 tbsp olive oil

2 celery ribs, chopped

2 carrots, chopped

1 can (10.5-oz) condensed cream of celery soup

1 cup frozen corn, thawed

1 garlic clove, minced

1 can (12-oz) tuna, drained

2 cups shredded cheddar cheese

1/2 cup Italian-style dry breadcrumbs

In a large pot of salted boiling water, cook pasta according to package directions for al dente; drain. Toss with 1 tablespoon of the oil.

Heat oven to 350-degrees.

In a skillet, heat 1 tablespoon of the oil over medium heat. Add celery and carrots, cook, stirring, 10-12 minutes. Add the soup, corn, garlic, 1/4 teaspoon pepper and 2 cups water; bring to a boil. Add pasta, tuna and 1 cup of the cheese; toss until coated. Transfer to a baking dish that has been sprayed with cooking spray. In a bowl, mix breadcrumbs with the remaining tablespoon of oil and sprinkle over the pasta. Top with the remaining cheese and bake for 25 minutes.

recipe and photo First for women 2022

HUNT'S BEEFY SKILLET RAVIOLI

Prep 15 min Cook 15 min

1 lb lean ground beef
1 can (26 oz) Garlic & Herb Spaghetti Sauce
1 can (14.5 oz) Diced Tomatoes with Sweet Onion
9 oz pkg refrigerated cheese-filled ravioli
2 tbsps shredded Parmesan cheese
1 tbsp chopped fresh Italian parsley

Brown ground beef in a large skillet, drain. Stir in the spaghetti sauce and tomatoes; blend well. Bring mixture to a boil. Add the ravioli to the skillet and spoon the meat and sauce over the ravioli until it is well coated. Reduce the heat, cover and simmer over medium heat for 15 minutes or until the ravioli is tender. Sprinke with the cheese and the parsley.

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PUMPKIN BUTTER

 A friend on a blog I am a member of posted this. I'm sure it is yummy. She credited O Parazine.

EASY APPLE CINNAMON ROLL CASSEROLE

You only need 2 ingredients to make this tasty casserole. Perfect for breakfast, brunch, or dessert.

1 tube refrigerated cinnamon rolls with frosting

1 can apple pie filling

Preheat oven to 350-degrees. Lightly grease or spray a 9x13-inch baking dish.

Open the cinnamon rolls and set the icing aside. Cut each roll into quarters.

Open the can of apple pie filling and using a knife while slices are still in the can, cut apple slices into smaller pieces.

Arrange the cinnamon roll pieces evenly over the bottom of the prepared baking dish. Using a spoon, drop pie filling over the cinnamon rolls. Not every piece may be covered, that is okay. Just put evenly over the rolls.

Bake casserole at 350-degrees for 35 to 40 minutes or until the rolls are cooked through.

Remove casserole from the oven and drizzle the icing that had been set aside over the warm casserole before serving.

Yield: 12 servings

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COPYCAT PANERA MACARONI AND CHEESE

Note: This recipe and photo are from Shurgary Sweets

Yield: serves 8

Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients:

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 cup milk (I used skim)
• 2 cup heavy cream
• 2 cup shredded white cheddar (I used Cabot seriously sharp cheddar)
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dry mustard
• 1lb, pasta, cooked (cavatapppi, shells, or elbow)

Directions:

1. Cook pasta according to package directions while making the sauce. Drain and set aside until ready to use.
2. In a large pot on medium high heat, add butter until melted. Whisk in the flour and cook for about one minute. Reduce heat to medium and add milk, heavy cream, salt, dry mustard and pepper. Continue whisking until it begins to bubble. Reduce to low and add white cheddar. Stir until melted.
3. Add cooked pasta, stirring until combined. Remove from heat and allow to sit about 5 minutes to thicken. Season with additional salt and pepper if desired. ENJOY.

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QUICK AND EASY ZESTY CORNBREAD

1 pkg (8.5-oz) Jiffy corn muffin mix

1 egg

1/2 cup sour cream

1/2 cup shredded cheddar cheese

1/4 cup milk

1/4 oil

1/4 cup diced jalapenos

Combine all ingredients in a medium bowl until well combined. Transfer to an 8-inch square baking pan that has been sprayed with cooking spray. Bake at 400-degrees for 20 minutes.

Yield: 6 to 8 servings

Note: Be careful handling jalapenos. It is best to wear gloves and do not touch eyes before washing hands with soap and water.

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CHILI NACHO BAKED POTATOES

8 (4-oz each) white potatoes

1 can (15.5-oz)  kidney beans

1 can ( 15-oz) beef chili without beans

1 cup shredded sharp cheddar cheese

1/4 tsp smoked paprika

1 tbsp chopped fresh cilantro

Sour cream for serving, optional

Preheat oven to 350-degrees. 

Prick potatoes all over with a fork and microwave until tender. Allow to cool slightly.

In a bowl, combine beans and chili; set aside.

Halve potatoes lengthwise and scoop out potato flesh, leaving a 1/4-inch shell. Reserve the potato flesh.

Transfer the potato shells to a baking dish. Dividing evenly, spoon chili mixture into the shells. Top with the potato flesh then the cheese. Sprinkle with paprika. Bake until heated, 10 to 15 minutes. Sprinkle with cilantro. If desired, serve with the sour cream.

recipe idea and photo First for women 2023

POTATO BEET PANCAKES

1 (8-oz) potato, peeled, grated

1 (4-oz) beet, peeled, grated

1/2 cup grated onion

1 egg, beaten

2 tbsp all-purpose flour

1 tbsp undrained prepared horseradish

6 tbsp olive oil

Sour cream and chopped chives, optional

Heat oven to lowest setting. In bowl, mix potato, beet and onion. Transfer mixture to paper towels and squeeze out excess liquid. Return to bowl; stir in egg, flour, horseradish, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Working in 3 batches, in nonstick skillet, heat 2 tablespoons oil per batch over medium heat. Drop mixture by rounded tablespoonfuls into oil; cook, flipping once, until browned, 2-3 minutes per side. Drain on paper towels.

Transfer pancakes to baking sheet and keep warm in oven while cooking remaining pancakes. If desired, serve pancakes with sour cream and chopped chives.

file photo for reference only