Hi Housewives!

Here is my version of Stuffed Peppers!  It’s pretty simple and you can prepare the meat mixture the night before if pressed for time.

• 4-6 Peppers – I usually mix them up to add color…one green, one red, one yellow or orange
• 1 package of ground beef or turkey
• 1 bag of brown rice (I usually use the steam fresh bags)
• 2 cans of tomato sauce
• Few shakes of garlic powder
• One shake of onion powder
• Few shakes of Italian Seasoning
• 1 small can of black sliced olives
• Grated cheese ( I prefer pecorino/romano blend) but whatever you like is fine
• salt and pepper to taste

Brown your turkey meat in a skillet and let cool.  Place your frozen brown rice in micro and cook according to your package directions and let cool.  Meanwhile, cut off tops of peppers and rinse removing seeds.  You can also cut peppers in half and remove seeds.  Preheat oven to 350.  Put olive oil in your baking dish and roll the peppers around in the oil.  I look at this part as getting them ready for a suntan…lol

Next, when meat and rice are cooled down place in a bowl and add your garlic powder, onion powder, Italian seasoning, grated cheese, sliced olives, salt and pepper and  a can of the tomato sauce and mix.  Spoon mixture into peppers. There will be extra of the meat mixture so I just put it in pan surrounding the peppers.  I pour the 2nd. can of tomato sauce over the peppers and sometimes I top with some mozzarella or grated cheese (that is optional).

Bake for one-2 hours depending on how soft you like your peppers.  I cover with foil for the beginning portion.  Check them every 15 minutes or so and baste….

Enjoy Housewives!

RHC

Want a quick meal idea?  Then, this is it.  I make this when I’m pressed for time and want to eat quick.

Prep time: 5 minutes        Cook Time: 20 minutes               Serves: 2-4

• Heat a tablespoon of olive oil in your pan
• Throw in 4-8 cloves of smashed garlic
• When pan is  heated add your pork chops…I usually cook 4 boneless thin-sliced *
• season chops with salt and pepper
• Cook both sides, when browned on both sides
• Add a jar of mild banana peppers and let summer

When cooked down about 5-10 minutes serve with a veggie of your choice and enjoy!

* Cook time would be longer with bone in chops and thicker cuts.

Meatloaf is a comfort food and something I like to make on Fall/Winter evenings.  It’s one of the first things I learned how to make when I first started cooking.  There are so many variations on this so feel free to adjust as you wish.  I usually don’t follow a particular recipe with my meatloaf and sometimes change it up.  Tonight’s meatloaf was a cheesy, oniony one…perfect for a rainy, cool night and definitely comforting.  It’s also a great dish to just pop in the oven and let cook while you do other things.

Prep Time: 10 minutes             Cooking Time: an hour at 350      Serves: 2-4

This is a turkey meatloaf but you can use meatloaf mix or all beef.  Put following ingredients into a bowl and mix together with your hands. Then form it into the shape of a loaf.

• 1 pound of turkey meatloaf
• 1 egg
• seasoned breadcrumbs (about 2 handfuls)
• garlic powder (few shakes)
• onion powder (few shakes)
• chopped onion (dried)
• 2 handfuls of shredded cheddar
• salt and pepper to taste

Place into a baking pan.  I sometimes surround the meatloaf with baby carrots and/or potatoes and mushrooms (canned or fresh).

Tonight I just surrounded it with baby carrots and canned mushrooms.

Then, pour a can of turkey gravy over it with a little water and bake at 350 covered with foil.  I take off the foil after 30 minutes and let it cook some more.  The last few minutes, I top it with French’s Fried Onions and more cheddar cheese and when the cheese is melted I take it out of the oven.  Let cool and enjoy!