"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Thursday, January 23, 2014

Salmon and Oven Baked Sweet Potato Fries

Now that I am retired, I am learning how to take more time in planning and preparing our meals.  Trying to eat "healthy". 

Last nights meal.

Sweet Potato Fries.
Coat with Olive Oil and seasoned with Garlic Salt and Pepper.  Oven baked.

Brussel Sprouts...sorry they are the frozen kind with Ricotta Cheese instead of butter. 

Salmon-Coated with Olive Oil seasoned to taste.  Ours had hickory smoke salt and pepper.

Salmon and Sweet Potato Fries were placed on a foil lined baking sheet and put in a 350 degree oven for 20 minutes or until done.
Serve Salmon with your favorite fish sauce.

Tuesday, January 21, 2014

Italian Style Stuffed Peppers

I decided to try a new version of the stuffed peppers.  Here is the basic recipe I used.  I adjusted some of the amounts to match our tastes.  I did not have mozzarella cheese, so I used Colby/Jack combination.

I should have used the red pepper for the finished photo...oh well maybe next time. Husband said it was a thumbs up.

These Italian-Style Stuffed Peppers are ricotta stuffed peppers, with the addition of rice, ground beef, onion, marinara sauce, mozzarella, and garlic. There is tons of Italian flavor packed into these peppers!

Cooking Time: 20 min

4 whole green (or red) peppers
1 cup rice
1 pound ground beef, turkey, or veal
1 medium onion, chopped
1 cup marinara sauce
1 cup ricotta cheese
1 cup mozzarella cheese, grated
1 clove garlic, chopped
Salt, pepper, and garlic powder to taste
1. Preheat over to 350 degrees F.
2. Boil the rice in 2 1/2 cups of water until all the water is gone; remove from heat.
3. "Core" the peppers (take the stems and seeds out) and scald them in boiling water for about 5 minutes, or until tender.
4. Remove the water from heat, but let the peppers simmer in the water.
5. On high heat, cook the meat in an ungreased, non-stick or well-seasoned skillet (the fat will keep the food from sticking).
6. When the meat is about halfway done, add the chopped onion, and continue cooking until the meat is done and the onion pieces are translucent (add olive oil if necessary).
7. Lower to medium heat and stir in the garlic, cooking just long enough for the garlic to brown, then remove from heat.
8. In a large mixing bowl, combine marinara sauce, ricotta cheese, and salt.
9. Add the rice, followed by the meat mixture, then add pepper and extra garlic powder to taste. 

10. Fill the pepper shells with the mixture, and arrange standing up in a casserole dish. Top with grated mozzarella.
11. Bake at 350 degrees F for 20 minutes, or until mozzarella is bubbly and golden brown.