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Slow Cooker Vegetarian Split Pea Soup

Slow Cooker Vegetarian Split Pea Soup

This Slow Cooker Vegetarian Split Pea Soup is quick, easy and leaves your home smelling amazing.  You will not miss the ham hock from the traditional versions of the soup.  Serve this with some crusty bread and an easy weeknight meal is on the table […]

Cheddar-Thyme Irish Soda Bread

Cheddar-Thyme Irish Soda Bread

This Cheddar-Thyme Irish Soda Bread is a rise-free, knead-free bread that has less than 5 minutes of hands-on time. Print Cheddar-Thyme Irish Soda Bread Ingredients 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 2 cups cheddar cheese shredded or diced […]

Turkey Cranberry Crescents

Turkey Cranberry Crescents

These Turkey Cranberry Crescents are so easy to make but taste delicious!  They are the perfect, post-holiday meal use-up for leftovers; however, they are easy enough to make even if you are starting from scratch.

Turkey Cranberry Crescents

Ingredients

  • 1 tube of large crescent rolls
  • 8 slices cooked turkey
  • 4-8 T cranberry sauce
  • 8 slices cheddar cheese about 1.5” square
  • Sprinkle of fresh thyme optional

Instructions

  1. Heat the oven to 350 degrees. Unroll the crescent dough into 8 triangles.
  2. Tope each triangle with a slice of the turkey. Place ½-1T of cranberry sauce in the center of each turkey slice. Sprinkle with thyme, if using, and top with the sliced cheddar.
  3. Fold the turkey around the cheese. Roll up the crescents. Bake 12-15 minutes until golden. Serve immediately.

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Creamy Red Curry Noodle Salad With Sweet Potatoes

Creamy Red Curry Noodle Salad With Sweet Potatoes

This Creamy Red Curry Noodle Salad With Sweet Potatoes is a fast, light, weeknight-friendly meal that gives just enough of a twist to a traditional pasta salad.  Adding in sweet potato, peas and orange bell pepper packs this dish with nutrients while still providing a kid-friendly […]

Creamy Apple & Wild Rice Soup

Creamy Apple & Wild Rice Soup

This Creamy Apple & Wild Rice Soup is so perfect for a chilly Fall or Winter’s night.  The entire dish comes together very quickly and easily, making it weeknight friendly.  Serve this up with some Crusty Bread or a quick quesadilla, and you have the […]

Chile Relleno Meatballs with Homemade Ranchero Sauce

Chile Relleno Meatballs with Homemade Ranchero Sauce

These Chile Relleno Meatballs with Homemade Ranchero Sauce are the perfect twist on the traditional Mexican dish.  We have lightened things up, by swapping the beef for turkey, removing the deep-fry, and reducing the cheese while boosting the flavor with an awesome homemade Ranchero sauce.

I like these serve wrapped in corn tortillas; however, these would be great as a dish with sauce, on a sandwich, with some rice, whatever you like.  If you start your sauce while the meatballs are cooking, or roast the poblanos in advance, the entire meal can be on the table in very little time.

Chile Relleno Meatballs with Homemade Ranchero Sauce

Ingredients

For the Meatballs:

  • 3 poblano peppers
  • 1 lb lean ground turkey
  • 1 c shredded cheddar or pepper jack cheese
  • ½ packet Ranch dressing mix

For the Ranchero Sauce:

  • ½ onion diced
  • 1/4 t garlic powder
  • 8 oz tomato sauce
  • 1 T olive oil
  • 2 c water
  • 1 chicken bouillon cube
  • 1 t black pepper
  • 1 t oregano
  • 1/2 t cumin
  • 1 t ground coriander
  • 1 t corn starch

Optional to serve:

  • Corn tortillas
  • Shredded lettuce
  • Sliced tomatoes
  • Shredded cheddar or pepper jack cheese
  • Sliced jalapenos

Instructions

For the meatballs:

  1. Heat oven to broil. Broil the poblanos, turning often, until blistered all over. Put in a lidded pot to cool. Peel the peppers, seed and finely chop.
  2. Lower oven temperature to 375. Add chopped poblanos, and remaining meatball ingredients in a large bowl. Mix to fully combine. Form into golf-ball sized meatballs. Place on greased or parchment-paper lined baking sheet. Cook 20-25 minutes until cooked through.

For the sauce:

  1. Add all ingredients to a saucepan. Bring to a light boil. Lower heat to a simmer and cook, partially covered, until sauce has thickened a bit.

Serve:

  1. Serve in corn tortillas with any optional toppings you prefer.

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FREEZER-FRIENDLY HASH BROWN CRUST SPINACH ARTICHOKE QUICHE

FREEZER-FRIENDLY HASH BROWN CRUST SPINACH ARTICHOKE QUICHE

This Freezer-Friendly Hash Brown Crust Spinach Artichoke Quiche is the perfect meal for Brunch or breakfast for dinner.  Make life easy and make these two at a time.  Serve one that day, portion the other and freeze individual slices to have a quick, ready to […]

Apple Cheese Bread

Apple Cheese Bread

This apple cheese bread is quick, easy and tastes great.  My kids really enjoy helping to make this with me, so if you have kids around, feel free to recruit them on this one.  You will want to remove a bit of the moisture from […]

Black-Eyed Pea Stuffed Peppers

Black-Eyed Pea Stuffed Peppers

 

These Black-Eyed Pea Stuffed Peppers are a nice twist on the traditional stuffed pepper.  The dish maintains all the cozy comfort-food stylings of its predecessor without the heavy beef and cheese.  A perfect twist while still maintaining some protein to keep it filling and healthy.

If you would like to serve with the tops (as in the picture), slice them off while preparing the peppers and place on the baking sheet alongside the peppers to maintain uniform color.

Black-Eyed Pea Stuffed Peppers

Ingredients

  • 4 green bell peppers
  • 1 t olive oil
  • 1/2 c chopped onion
  • 1 jalapeno pepper seeded and chopped
  • 1/4 t garlic powder
  • 28 oz can crushed tomatoes
  • 1.5 c cooked white rice
  • 1 can black eyed peas
  • 3 T minced cilantro
  • 2 t cider vinegar
  • 1 t sugar
  • 1 t salt
  • 1/2 pepper

Instructions

  1. Preheat oven to 400 degrees.
  2. Remove tops and seeds from the bell peppers. Place peppers on a plate upside down and microwave for 5 minutes. Remove peppers, flip right-side up and salt lightly. Place in oven-safe dish.
  3. In a large skillet, heat the oil over medium-high. Saute the onion and jalapeno for a few minutes to soften. Add the crushed tomatoes and garlic powder and heat to boiling. Simmer for 10 minutes.
  4. Add black-eyed peas, cilantro, vinegar, sugar, salt and pepper to the sauce. Return to a boil and then reduce heat and lightly simmer for 10 more minutes. Stir in the rice.
  5. Scoop the rice into the prepared peppers mounding lightly at the top (you may have some filling left over depending on the size of your peppers).
  6. Bake for 20 minutes.

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BLT QUINOA BURGERS WITH CARAMELIZED ONIONS AND BUTTERMILK-CHIVE SAUCE

BLT QUINOA BURGERS WITH CARAMELIZED ONIONS AND BUTTERMILK-CHIVE SAUCE

These (almost) meat-free BLT Quinoa Burgers with Caramelized Onions and Buttermilk-Chive Sauce are the perfect compromise–almost vegetarian–for your meat loving pals.  Want to keep it all veggie??  Just substitute some soy bacon (Mornigstar makes one).  The patties are really good on their own, so consider having […]