Simple Suppers - Stuffed Bell Peppers With Bleu Cheese Crumbles

One of the things I have tried to be more conscious of in my cooking is trying to cook with the seasons. You know, eating what's plentiful, and in season  at the grocery store or farmer's market, and incorporating that into your meal plans.

Lately, the bell peppers have been so gorgeous that they inspired me to make one of my favorite meals, stuffed peppers.
I like the flexibility of ingredients for stuffed peppers, and you can use turkey, or beef, or make them without meat if you like, too. And you can put veggies in them, from zucchini to tomatoes, to carrots.

For this version of stuffed peppers, I made them with healthy and yummy ground turkey. I put in lots of onions and chopped some mushroom to add to the meat mixture.
This really is an easy meal, and I like knowing that the red peppers are so healthy for you.

The tomato sauce on top of the peppers adds to their great taste, and makes them look good.

I have been a little obsessed with these bleu cheese crumbles lately from Trader Joe's, and have been finding all kinds of ways to use them.
Ground turkey can be a little bland for me sometimes, and so I added the crumbles to top the peppers, and I was pretty much in heaven. They added a delicious kick to the peppers, and I'll make this recipe again, using the bleu cheese crumbles.

Just add some delicious garlic bread and your favorite glass of wine, and you have an easy and delicious summer dinner to enjoy!


Recipe for Stuffed Bell Peppers with Bleu Cheese Crumbles

Ingredients:

3 large red bell peppers
1 pound of lean ground turkey
3/4 cup Panko bread crumbs
1 large egg
1/2 cup chopped onion
1/2 cup chopped button mushrooms
1 teaspoon salt
1 teaspoon pepper
2 tablespoons Italian seasoning
1 small can tomato sauce
3/4 cup bleu cheese crumbles, or top with the amount of your choice

Directions:

Preheat oven to 400 degrees. Grease a large baking dish with vegetable oil.

Wash and cut peppers in half. Cut off stems and remove seeds.

In a large bowl, combine turkey, bread crumbs, egg, onion, mushrooms, salt, and pepper. Pat meat mixture into each half of pepper. Put peppers into greased baking dish.

Spread each pepper with tomato sauce. Generously sprinkle Italian seasoning over peppers.

Bake in the oven for 45-50 minutes. Top with bleu cheese crumbles.

Simple Suppers - Spicy Italian Sausage and Veggies Pizza

Lately I have had a huge craving for pizza. But not the kind that comes in a cardboard box and is delivered to your door.
I'm talking about the kind that you make yourself, that you choose the toppings, make the dough, and then anticipate how delicious it's going to taste while the heavenly aroma comes from the oven as it cooks.
Pizza making can be fun, easy, and a great way to get friends and family in the kitchen to make their own pizzas along with you. Everyone can learn to make pizzas, and the dough I used for this recipe was very simple, with no kneading or rising.

The main ingredient for this pizza is the hot and spicy Italian sausage I used. This package of sausage is enough for two pizzas, so I used half, and froze the other half for later use on another pizza.
I experimented with Philadelphia Cooking Crème as a white sauce and I loved it. It wasn't as thick as cream cheese is, and it spread easily on the dough.

I love this super easy dough recipe. It's a great one to use if you don't have lots of time, or are making pizza with kids.

I often put a nice layer of spinach on my pizzas because I honestly don't taste it, and it's so healthy for you. And of course, I add lots of cheese as a finishing touch before I pop it in the oven.

Next time I'll slice my onions a little thinner, but I absolutely love red onions, so this was delicious.
The  Italian sausage does go well with other veggies too, but I thought this was the perfect pizza combo.


Recipe for Spicy Italian Sausage and Veggie Pizza

Ingredients:

2 1/2 cups all purpose flour
1 package all purpose yeast
1 cup warm water
2 Tablespoons olive oil
1 teaspoon white sugar
1 teaspoon salt


1 1/2 cups of cooked and crumbled hot Italian sausage
1/2 container of Philadelphia Cooking Crème, savory garlic flavor
1 red bell pepper thinly sliced
1 medium red onion cut into rings
3 cups of fresh spinach
1 1/2 cups of mozzarella cheese

Directions:

Makes one 12 inch pizza.

Preheat oven to 400 degrees.
In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. Stir in flour, salt, and oil. Stir until smooth. Let dough rest 5 minutes.

Turn dough onto a lightly floured surface and pat or roll into a round. Transfer crust onto a lightly greased pizza pan.
Spread with desired toppings and bake in a preheated oven for about 20 minutes, or until crust is golden brown. Let pizza set 5 minutes before slicing.

Simple Suppers - Mushroom and Red Onion Pizza

I love pizza. I know lots of us do, but I also know it's so easy to call for a pizza, that not too many people make their pizzas from scratch.

It's actually pretty easy, and I love being able to choose my toppings, and exactly how much of each topping I want. I am calling this a Mushroom and Red Onion Pizza, but it also has a layer of spinach on it. It gives the pizza an extra healthy boost, and I don't even taste the spinach. I know some people don't like spinach, so this is a great way to sneak it on a pizza, especially for kids.
The pizza dough recipe is for a whole wheat crust. It's easy, great tasting, and can also be frozen for later use. I usually put some kind of meat on my pizza, but this time I didn't, and I honestly didn't even miss it.

I love making my pizza healthy with a whole wheat crust. I think it's fun kneading the dough, and kids really enjoy helping out to knead it, too. Pizza making is a great way to get kids involved in the kitchen and I love having my grandsons cook with me.

Healthy and delicious ingredients. I usually make a white sauce, but this time I used already made Ranch dip from the grocery store. Because it was a dip, it was thicker that Ranch dressing, and it tasted great, and was super simple.

Recipe for Mushroom and Red Onion Pizza

Ingredients for Whole Wheat Pizza Dough:

1 package active dry yeast
1 cup warm water
1 1/2 cups all purpose flour
1 cup whole wheat flour
2 tablespoons olive oil
1/2 teaspoon salt

Directions:

Combine the water, yeast, and all purpose flour in a large bowl. Mix well. Add the whole wheat flour, oil, and salt. With your hands, or a large wooden spoon, work the ingredients together until the dough holds its shape.
Place the dough on a lightly floured surface and knead until it is smooth and elastic, about 5 minutes. If the dough becomes sticky while you are kneading it, sprinkle a little all purpose flour over it.
Transfer the dough to a lightly oiled, large bowl. Cover the bowl with a kitchen towel, and let the dough rest until it has doubled in size, for 1 hour. After the dough has risen, place it on a lightly floured surface and divide it in to 2 parts. Shape the dough into balls, cover them with a kitchen towel, and let rest for 20 minutes. The dough is then ready for use. This will make 2 pizzas.


Pizza Sauce and Topping:

1/2 cup Ranch Dip
1 cup Mozzarella cheese
1 large red onion, lightly sautéed
1 1/2 cups fresh spinach
1 cup sliced mushrooms

Preheat oven to 400 degrees. Spread Ranch Dip evenly over pizza dough. Put an even layer of spinach over ranch Dip, followed by the mushrooms and red onions. Sprinkle the Mozzarella cheese on top.
Bake for about 20 minutes.

Simple Suppers - Chicken Spinach Pizza With White Sauce

I think that making pizza is one of the very best ways to get creative in the kitchen. There are so many toppings, sauces, and kinds of pizza dough to make, that you could literally make a different pizza every night of the year.
This recipe for a chicken pizza with spinach, mushrooms, and bell peppers is one of my favorites. The white sauce is a snap to make, and you can certainly add more of your favorite toppings. One thing I have started doing is buying pizza toppings from my favorite little grocery store's salad bar. For this pizza I bought the all the toppings there, including the already cooked chicken. So easy, and a real money saver, too.
I have made my own pizza dough in the past, and I definitely want to start experimenting with making it again. I used an already made crust for this pizza, and it still very good, but nothing beats homemade.
I actually made two of these yummy pizzas, but the following recipe is for one pizza.

Ingredients to make one large pizza:

1 4oz. package of cream cheese, softened
1/2 cup ranch dressing
1/4 cup minced onion
2 cloves garlic, chopped
1 cup mozzarella cheese
1 cup chicken, cut up
1 cup chopped spinach
1 cup mushrooms
1/2 cup sliced red bell peppers
1 large pizza crust, homemade or store bought


Directions:

To make the sauce, stir together cream cheese, ranch dressing, onion and garlic. Spread evenly over pizza crust. Top with chicken, spinach, mushrooms, bell peppers, and cheese.
Cook in a 400 degree oven for 20 minutes.

Simple Suppers - Pasta With Turkey and Broccoli

In the past few months I have been cooking dishes that include ground turkey in the recipe. The fact that it tastes great and is so much healthier for you than ground beef, is what motivates me to keep plenty in the freezer for easy and delicious meals.
This quick Pasta With Turkey and Broccoli is healthy and really tastes great. You can change the pasta to a different shape if you prefer, and make it even healthier if you use wheat pasta.

Ingredients:

3/4 pound penne pasta
2 cups broccoli florets
1 pound ground turkey
4 tablespoons olive oil
1/4 cup diced onion
2 cloves garlic, chopped
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1/2 teaspoon black pepper

Directions:

Cook the pasta according to package directions. Add the broccoli during the last 2 minutes of cooking. Drain and return the pasta and broccoli to the pot.

Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the ground turkey, onions, garlic, crushed red pepper and cook, breaking up the meat with a spoon, until browned. Season with salt and pepper.

Toss the turkey mixture with the pasta and broccoli, add the remaining 3 tablespoons of oil, and stir.

Serves 4.

Simple Suppers - Orange Pork Tenderloins With Caramelized Onions

I used to cook pork chops all the time, and I really like eating them a lot. But it's been a long time since I've cooked pork of any kind, so the other night I whipped up this delicious Simple Supper.

I think the thinner pork tenderloins work best for this dish, and they cook faster than the thicker kind. This recipe is super easy, and makes a great week night meal, but is also impressive enough for a dinner with friends. I made mashed potatoes and a green vegetable to go with it, but the sides you can serve with this is endless. It really is yummy!!

Orange Pork Tenderloins With Caramelized Onions

Ingredients:

8 thin sliced pork tenderloin
2 tablespoons olive oil
1 large red onion, thinly sliced
1 cup Pace Picante sauce
1/2 cup orange marmalade
2 teaspoons grated orange zest

Cooking Instructions:

1. Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat. Add the pork and cook until browned on both sides.

2. Heat the remaining oil in the skillet over medium heat. Add the onion and cook about 15 minutes, until soft and browned.

3. Put the picante sauce, marmalade, and orange zest into the skillet and stir together with the onions.
Return the pork to the skillet. Reduce heat to low, and cook for 10 minutes.

Serves 4-6 depending on serving sizes.

Simple Suppers - Creamy Pesto Chicken and Bow Ties

By Patricia

This Simple Supper really is just that, simple. So simple in fact that it is made with Campbell's soup. Why do I always feel like I am cheating when I make a recipe that calls for a can of soup?

Why do I think that a good meal must be time consuming and a challenge to make? Maybe it's because I read too many foodie magazines and adore Alice Waters.
But who does have the time to leisurely cook all day in the kitchen? No one I know, and certainly not me. This easy and delicious Creamy Pesto Chicken and Bow Ties makes a great family night dinner, but can also be dressed up with a delicious salad and be served to your friends at Saturday night dinner.

I served this with a yummy (and easy!!) spinach salad with dried cherries and almonds. It was a salad kit, and I really like salad kits for their convenience and savings.
This dish takes about 30 minutes, start to finish, and I sprinkled on just a little bit of crushed red pepper flakes to give it a little extra zip.


Ingredients:

2 tbsp. of butter
4 skinless, boneless chicken breast halves, cut into cubes
1 can (10 3/4oz.) Campbell's condensed Cream of Chicken Soup
1/2 cup pesto sauce
1/2 cup of milk
3 1/2 of bow tie pasta, cooked and drained


1. Heat butter in 10" skillet over medium heat.  Add chicken and cook until browned, stirring often.

2. Stir soup, pesto sauce and milk in a bowl, stirring together until mixed. Pour over chicken in skillet and heat just to a boil. Reduce heat to low and cook 5 minutes. Stir in pasta, cook over medium heat until mixture is hot.

Makes 4 servings.

Simple Suppers - Zesty Chili Bake

By Patricia

Do you ever feel like there are some nights when you just want to get dinner on the table with as little effort as possible? Of course you do, but you also want it to taste good and be filling.

I always think that this is where an easy to put-together casserole comes in. This casserole is embarrassingly easy to make, and you might just have everything you need to fix it right in your pantry.
The kids and grown-ups alike will enjoy this. If you make some corn bread with it, you'll have a complete and yummy winter supper.

Ingredients:

3 cups uncooked pasta (tubes or spiral)
1 can (15oz.) chili with beans
1 jar (12oz.) chunky salsa
1 can (15oz.) whole kernel corn, drained
1 can (15oz.) diced tomatoes
3/4 cup shredded cheddar cheese

Cook pasta according to package direction, drain. In a large bowl, combine chili, salsa, corn and tomatoes, mix together. Add pasta, and toss to coat.
Transfer to a greased 2 -qt. casserole dish and sprinkle with cheese. Bake uncovered at 400 degrees
for 25-30 minutes.

Makes 4-6 servings.

Simple Suppers - Chicken and Rice Casserole

By Patricia

I love chicken, and I love casseroles, so this casserole is one of my favorites to make on a cold winter night. I love the fact that you can use left-over rice for this dish, and you just pop everything into a bowl, stir it up, and put it into the casserole dish to bake.
So easy, but so delicious!!

Ingredients -

2 cups cooked cubed chicken
2 cups cooked rice
1 can condensed cream of chicken soup, undiluted
6-8 large mushrooms, chopped into pieces
2 celery ribs, thinly sliced
1 cup cooked and sliced carrots
3/4 cup mayonnaise
2 table spoons chopped onion
1/2 teaspoon salt
1/3 cup crushed saltines (about 10)
2 tablespoons butter or margarine, melted

Directions -

In a large bowl, combine first 9 ingredients. Transfer to a greased 2-1/2 -qt. baking dish. Combine the cracker crumbs and butter, sprinkle over top of mixture. Bake uncover at 350 degrees for 30-35 minutes.
Makes 4-6 servings.