Stuffed Peppers
Ingredients:
1 lb ground beef ( 93% lean, ground turkey also works great)
2 cloves garlic minced (or 2 tsp. garlic if from a jar)
2 medium sized onions diced
1 whole very large tomato diced (or two medium tomatoes; can used 1 (28 oz.) canned diced tomatoes if prefer)
1/2 cup + about 1 cup shredded cheddar cheese
1 tbsp. Worcestershire
1 1/2 tsp. season salt (I like Tastefully simply; or substitute 1 tsp. salt and 1/2 tsp. pepper)
1 cup cooked rice
6 Bell peppers (green, red, yellow or orange are all fine), stems and seeds removed, cut in halves
1 can tomato soup
Directions:
Preheat oven to 350 degrees.
Cook rice according to directions on box, set aside.
In large saucepan cook beef, minced garlic and diced onions on medium until beef is browned and fully cooked and vegetables are translucent. Add tomatoes, 1/2 cup cheese, Worcestershire, season salt, and cooked rice to saucepan and stir until combined. Cook for 5 minutes at medium-low.
In a large 13X9 in. baking dish, pour 1 can tomato soup into bottom. Place pepper halves in sauce (so they look like bowls). Fill each pepper to top with beef mixture. Cover each pepper with some cheese.
Bake peppers for 25 minutes or until cheese is melted and peppers look tender. Serve hot!
Adventures in mostly cooking. Time is sacred, life is short - enjoy friends, family and the things you LOVE. No more running behind, running late, running from zombies (wait, that's not right). Sharing things that bring me joy - recipes, crafts, gardening & DIY projects.
Tuesday, February 9, 2016
Stuffed Peppers
Labels:
beef,
cheese,
ground beef,
main course,
main dish,
rice,
side dish,
side dishes. green beans,
tomato,
tomato sauce,
vegetables
Sunday, February 7, 2016
Lower Fat French Yogurt Apple Cake
Lower Fat French Yogurt Cake with Apples
Ingredients:
1 1/3 cups flour1/2 tsp cinnamon
1/4 tsp salt
1/2 cup sugar
7 Tbsp. butter (1 stick less 1 Tbsp)
1/2 plain unsweetened NON-FAT yogurt
2 apples, peeled, cored and diced (use 2 different varieties of apple)
2 tsp lemon juice
2 eggs
1/3 sugar for top
1/3 sugar for top
Parchment Paper (recommended)
Instructions
1. Preheat the oven to 350°F. Line a 9 inch cake pan or spring form pan with parchment paper, letting the square edges flap over the sides (gives the dessert a Parisian flair once cooked). Spray the parchment paper with cooking spray. If you do not have parchment paper, simply spray the pan with cooking spray.
2. In a medium bowl, whisk together the flour, cinnamon, 1/2 cup sugar and salt.
3. Melt the butter until browned in a small saucepan. Add to dry ingredients. Add yogurt, apples and lemon juice and stir until well incorporated. Add beaten eggs and stir until well mixed. Pour the batter in the prepared pan. Sprinkle the 1/3 cup sugar evenly over the top of the cake.
Ultra Moist Lower Fat Chocolate Mayonaise Cake
Ultra Moist Lower Fat Chocolate Mayonnaise Cake
Ingredients:
2 cups flour
2/3 cups cocoa powder (unsweetened)
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 1/2 cups dark brown sugar
2 tsp. vanilla extract
1 cup LIGHT Mayonnaise
2/3 cup red wine
2/3 cup water
3 eggs
1/2 cups semi-sweet chocolate chips (optional - if you like a little extra-chocolate)
Frosting:
Chocolate Ganache Frosting
or
A delicious chocolate buttercream or chocolate cream cheese frosting of your choice
Directions:
1. Preheat oven to 350 degrees. Mix dry ingredients (flour, cocoa, baking soda, baking powder, salt and brown sugar) together with a whisk until well incorporated.
2. Add mayonnaise and vanilla to dry ingredients (do not mix yet). In a microwave or saucepan heat the wine and water until just before boiling. Add wine/water to dry ingredients and mix until well incorporated. Add 3 beaten eggs and mix until there are no lumps and all ingredients are well incorporated. Add chocolate chips and mix, optional.
3. Baking Options: Pour mixture in to prepared pans (sprayed generously with cooking spray) of choice and bake as noted:
2 8 inch cake pans - bake for 25-35 minutes or until done
Bundt Pan - bake for 45-55 minutes or until done
About 30 cupcakes - 15 minutes or until done
2 9 inch Loaf Pans - 30-40 minutes or until done
A toothpick will come out clean when cake is done.
4. Let cool completely and frost as desired. Enjoy!
Ingredients:
2 cups flour
2/3 cups cocoa powder (unsweetened)
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 1/2 cups dark brown sugar
2 tsp. vanilla extract
1 cup LIGHT Mayonnaise
2/3 cup red wine
2/3 cup water
3 eggs
1/2 cups semi-sweet chocolate chips (optional - if you like a little extra-chocolate)
Frosting:
Chocolate Ganache Frosting
or
A delicious chocolate buttercream or chocolate cream cheese frosting of your choice
Directions:
1. Preheat oven to 350 degrees. Mix dry ingredients (flour, cocoa, baking soda, baking powder, salt and brown sugar) together with a whisk until well incorporated.
2. Add mayonnaise and vanilla to dry ingredients (do not mix yet). In a microwave or saucepan heat the wine and water until just before boiling. Add wine/water to dry ingredients and mix until well incorporated. Add 3 beaten eggs and mix until there are no lumps and all ingredients are well incorporated. Add chocolate chips and mix, optional.
3. Baking Options: Pour mixture in to prepared pans (sprayed generously with cooking spray) of choice and bake as noted:
2 8 inch cake pans - bake for 25-35 minutes or until done
Bundt Pan - bake for 45-55 minutes or until done
About 30 cupcakes - 15 minutes or until done
2 9 inch Loaf Pans - 30-40 minutes or until done
A toothpick will come out clean when cake is done.
4. Let cool completely and frost as desired. Enjoy!
Labels:
cake,
chocolate,
cooking with wine,
cupcakes,
dessert
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