RED PEPPER, MOZZARELLA & BASIL STUFFED CHICKEN

This chicken was absolutely  amazing!  So full of scrumptious flavor!  It's very simple to make. 
I used a toothpick to hold everything inside.  The hubby added the tomato on top to give the dish more color.

I think next time, I am going to brown the chicken first to give it a little more flavor.  

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RED PEPPER, MOZZARELLA & BASIL STUFFED CHICKEN

YIELD  

4 servings  

ACTIVE TIME  

15 minutes  

TOTAL TIME  

50 minutes 

• Ingredients:
• 4 boneless skinless chicken breasts
• 8 ounces fresh mozzarella, sliced into 8 slices
• 1 12 oz jar of roasted red peppers sliced into 1 inch pieces (about two whole red peppers if you roast your own)
• 1 bunch of basil, whole leaves
• 1/4 cup fresh grated parmesan
• 1 tablespoon Italian seasoning
• Salt and pepper for seasoning
  
• PREPARATION

Preheat oven to 400 degrees. Grease a 9x12 casserole dish. Butterfly chicken breasts by slicing into the long side of the breast, stopping just about 1/4 of an inch from the opposite side. Lay chicken breast in casserole dish opened up. Sprinkle the exposed insides of the chicken breast with 1/2 of the Italian seasoning and salt and pepper. Stack the roasted red pepper, basil, and 1 slice of the mozzarella on the bottom side of the chicken. Fold the top flap of the chicken over, tucking in the mozzarella, basil and roasted red pepper as necessary. Sprinkle with the remaining Italian seasoning. Bake chicken for 30-40 minutes (until chicken is no longer pink). Pull chicken out of oven and turn the oven to a high broil. Top chicken with remaining mozzarella slices and sprinkle with Parmesan cheese. Broil until cheese is browned and bubbly, about 5 minutes.

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April's Stuffed Pepper Soup

Stuffed pepper soup is a delicious, hearty meal that will warm you up from the inside out on chilly nights.  This comfort food is everything you love about stuffed peppers but in a soup!

I made this recipe myself.  This went well with buttermilk biscuits (I cheated and used Pillsbury refrigerated).

April's Stuffed Pepper Soup

Prep Time:  15 minutes  Total Cook Time:  Approx. 1 Hour

1 1/2 cups of water                 

1 - 3.5 oz bag of Success Rice
12 oz lean ground beef

1 large green bell peppers. chopped

1 large onion

1/4 tsp thyme

1/4 tsp basil

1/4 tsp garlic salt

1/4 tsp salt

1/4 tsp pepper

1 tbsp Worcestershire sauce

1/2 tsp paprika

1 Bay leaf

28 ounces beef broth  I made my own with water and beef bouillion cubes)
20 ounces condensed tomato soup

28 ounces crushed tomatoes

1 Cook rice according to package directions
2 Heat a large pot over medium-high heat.  Cook and stir beef, bell peppers and onion until browned and crumbly, 5-7 minutes.  Drain and discard grease.
3 Pour broth, tomato soup and water into pot; add crushed tomatoes, thyme, basil, garlic salt, salt, pepper, worchestershire sauce, paprika and bay leaf.  Bring soup to a boil, reduce heat to medium-low, cover and simmer, stirring occasionally until the veggies are tender, 30-40 minutes. 
4  Remove bay leaf.  Stir rice into soup, breaking clumps into individual grains; cook until rice is hot; about 5 minutes

So, since it is just the hubby and me now, I cut this recipe in 1/2 and still sent some home with a friend for her and her hubby, and we still have a lot left over.  I will be freezing the leftovers.  

Pasta Primavera

Did you know:  The word “primavera” means springtime in Italian?  Although considered a Spring/Summer dish,  Pasta Primavera is  a veggie packed pasta dish that's perfect year round! 

The husband nor I had ever had Pasta Primavera before.  I made this for dinner last night.  We both loved it and will be making it often!  This side dish is full of crunchy veggies and tender pasta.  We paired it with Slow Cooker Stew Beef In Mushroom Gravy.  Click here for recipe.

  

This Pasta Primavera recipe is from  Food Network.

Ingredients

3 carrots, peeled and cut into thin strips

2 medium zucchini or 1 large zucchini, cut into thin strips

2 yellow squash, cut into thin strips

1 onion, thinly sliced

1 yellow bell pepper, cut into thin strips

1 red bell pepper, cut into thin strips

1/4 cup olive oil

Kosher salt and freshly ground black pepper

1 tablespoon dried Italian herbs or herbes de Provence

1 pound farfalle (bowtie pasta)

15 cherry tomatoes, halved

1/2 cup grated Parmesan


Directions

1. Preheat the oven to 450 degrees F.
2. On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
3. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
4. Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
   
   I did not have bow tie pasta so I used small shells instead.  

Cowboy Casserole

This is a nice comfort food.  I found the recipe on Taste Of Home.  My husband made it for dinner the other night.  The only problem we had was getting the Tater Tots done.  Next time, we are going to try Crispy Crowns because they are flatter and smaller.  It also tasted a little flat so next time, we will use add onions and maybe a tbsp of Worcestershire sauce.

Prep: 15 min. Bake: 20 min.      Makes:  2 servings

Ingredients

1/2 pound lean ground beef (90% lean)
1 can (8-3/4 ounces) whole kernel corn, drained
2/3 cup condensed cream of chicken soup, undiluted
1/2 cup shredded cheddar cheese, divided
1/3 cup 2% milk
2 tablespoons sour cream
3/4 teaspoon onion powder
1/4 teaspoon pepper2 cups frozen Tater Tots

Directions

• Preheat oven to 375°. In a large skillet, cook beef over medium heat until no longer pink. Stir in the corn, soup, 1/4 cup cheese, milk, sour cream, onion powder and pepper.
• Place 1 cup Tater Tots in a greased 3-cup baking dish. Layer with beef mixture and remaining Tater Tots; sprinkle with remaining cheese. Bake, uncovered, until bubbly, 20-25 minutes.

For nutritional facts and reviews, visit Taste Of Home

Rigatoni with Chicken Thighs

This is a very delicious comfort food!  I made this the other night for dinner and served it with Bruschetta. Made the perfect combination!   I also used chicken breasts instead of chicken thighs.  The recipe says 1 package of rigatoni but doesn't mention what size.  I used 12 ounces.

I got the recipe here.  The picture is of my dish.

Rigatoni with Chicken Thighs

• Salt
• 1
  package rigatoni (or your favorite pasta)
• Olive oil, as needed
• 8
  boneless, skinless chicken thighs, cut into small pieces
• 3
  cloves garlic, minced
• 1
  small to medium-sized onion, chopped
• 1
  cup chicken broth (or white wine)
• Two
  15-ounce cans crushed tomatoes
• Freshly ground black pepper
• Pinch sugar
• Fresh basil, as needed
• Grated parmesan, grated
  
  Bring a pot of lightly salted water to a boil and put the rigatoni into it. Cook until al dente (tender firm). Heat a large skillet until very hot and then generously drizzle in some olive oil. Swirl to coat the skillet, and then add half of the cut-up chicken pieces, spreading them out as you put them in. NOTE: Do not begin stirring the chicken immediately as you want to get them nice and brown. After a minute or two, flip over the chicken with a spatula and let brown on the other side. Remove to a plate and set aside. Repeat with the second half of the chicken pieces. Add a tablespoon or so of olive oil, if needed, into the hot skillet and throw in the garlic and chopped onions and give them a stir. Now add the chicken broth (or wine), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat and simmer for 15 minutes. Add the chicken (and don't forget all of those yummy chicken juices on the plate) to the tomato/onion mixture and continue simmering for another 15 minutes. Toward the end of the cooking process, chop up your fresh basil and add it to the sauce, stirring to combine. Put the pasta on a platter or in a large bowl and smother with the sauce. Top with grated Parmesan cheese.
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Meatless Cabbage Soup

I made this soup last night.  I posted the picture of it to Facebook and now, everyone wants the recipe!

I LOVE this cabbage soup. Why? It’s absolutely delectable!!

I served this with garlic bread.  What a great combination!

Cabbage Soup
Total Time:  32 Mins  Prep Time:  7 Mins  Cook Time:  25 Mins  Serves 6-8  Yield 1 Cup

INGREDIENTS

32 oz. beef broth 
2 garlic cloves, minced
1 tablespoon tomato paste
2 cups chopped cabbage
1 small onion
1 cup chopped carrot
1 cup chopped zucchini (yellow or green)
1/2 cup chopped peppers (yellow, red or green)
1⁄2 teaspoon basil
1⁄2 teaspoon oregano
salt & pepper to taste


INSTRUCTIONS

1. Spray pot with non stick cooking spray saute onions, carrots, peppers and garlic for 5 minutes.

2. Add broth, tomato paste, cabbage, basil, oregano and salt & pepper to taste.3. Simmer for a about 5-10 minutes until all vegetables are tender then add the zucchini and simmer for another 5 or so minutes.
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CUBED STEAKS PARMIGIANA

My husband loves cubed steaks and when he cooks them, they come out really good.  Not so much when I make them......until now!

I was looking through my cookbooks and came across this recipe in my Taste Of Home Winning Recipes Book.

 The cubed steaks came out super moist and full of flavor!  Will definitely be making this more often.

You can find the original recipe with nutritional information here.

CUBED STEAKS PARMIGIANA

MAKES:

4 servings

TOTAL TIME:

Prep: 20 min. Bake: 40 min.

INGREDIENTS

• 3 tablespoons all-purpose flour1/2 teaspoon salt
  1/4 teaspoon pepper
  2 eggs
  3 tablespoons water
  1/3 cup finely crushed saltines
  1/3 cup grated Parmesan cheese
  1/2 teaspoon dried basil
  4 beef cube steaks (4 ounces each)
  3 tablespoons canola oil  (I used Olive Oil)
  1-1/4 cups tomato sauce  (I used diced  tomatoes)
  2-1/4 teaspoons sugar
  1/2 teaspoon dried oregano, divided
  1/4 teaspoon garlic powder
  4 slices part-skim mozzarella cheese (I used shredded)
  1/3 cup shredded Parmesan cheese
  
  

  DIRECTIONS

  In a shallow bowl, combine the flour, salt and pepper. In another bowl, beat eggs and water. Place cracker crumbs, grated Parmesan cheese and basil in a third bowl.

  Coat steaks with flour mixture, then dip in egg mixture and coat with crumb mixture. In a large skillet, brown steaks in oil for 2-3 minutes on each side.

  Arrange steaks in a greased 13x9-in. baking dish. Bake, uncovered, at 375° for 25 minutes or until thermometer reads 160°. Combine the tomato sauce, sugar, 1/4 teaspoon oregano and garlic powder; spoon over steaks. Bake 10 minutes longer.

  Top each steak with mozzarella cheese; sprinkle with shredded Parmesan cheese and remaining oregano. Bake 2-3 minutes longer or until cheese is melted. Yield: 4 servings.
  
  
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