Stir Fry

Tonight is one of my "go-to" meals. It is kind of a hodge-podgey stirfry. I always thow tons of veggies in this. You could use any veggies you want. I will list the ones I typically use. I make a lot to have leftovers for lunches for DH and I. My family loves this and eats a lot of it! Use a big skillet if you plan on making this much. Or spilt in two skillets.




Ingredients:

2 packages of Polish Kielbasa sliced into coins.(There are several kinds, I use a lean one made with turkey)

Any kind of veggie you want to add. I normally add:

Chopped green/red/yellow peppers

Broccoli florets

Chopped celery

Sliced mushrooms

Sliced carrots

Cherry tomatoes halved

Brown rice



Directions: Add kielbasa first to begin browning. Then start chopping and adding veggies. I add carrots and broccoli first as they take the longest. I cook my veggies till pretty soft as Emma still only has 6 teeth but that is up to you. Then I add celery, peppers and tomatoes. Mushrooms come last. Season with Italian seasoning. Cook until veggies are the way you want them. Serve over bed of rice and top with parmesan cheese.

[from Molly]

Artichoke-Cheese Puffs

½ can artichoke hearts, drained
sm. Jar diced red peppers, drained
2 cloves garlic, minced
2 tbs onion, minced
½ cup fresh grated parmesan cheese
1/3 cup low fat mayo.
Wonton wraps


*Mix all ingredients together. Spoon mixture onto wonton skins, and either fold in half into triangles or place in muffin tins and fill, then bend the corners over the top of filling. Brush with egg white.



*Bake at 350 until lightly browned
 
[from Doodiebug30]

Bacon Wrapped Jalepenos Stuffed with Cream Cheese

Bacon Wrapped Jalepenos Stuffed with Cream Cheese

INGREDIENTS:
•15 jalapenos (when cut in half, makes 30)

•2 pkgs cream cheese

•2 packages of bacon

•toothpicks

Cut jalapenos in half and clean out. If you like them hotter, then leave some seeds. Shove as much cream cheese as you can on that half and wrap with a slice of bacon. I try to cover the open end and the top really good there is less cream cheese leakage;) Stick a toothpick in from the top to bottom to hold bacon in place and prevent rolling up for falling off.



Cook in preheated oven at 350′ for about an hour or desired crispiness



*I pipe the cream cheese in from a plastic baggie (Sandwich size)



*****You need to be VERY CAREFUL! I wear gloves now. The first time I did this I knew not to touch my eyes while cleaning the seeds out but I didn't realize it just seeps in your skin. My hands were on FIRE for the next 24 hours. It started slow, just like a little burning. I kept washing my hands but but an hour or two later it still hurt. They were beginning to swell. I tried everything: soaking in vinegar, water, milk, sour cream, hydracortisone, ice packs, aloe. Ice packs were the only thing that helped for more than 10 min. I would have rather cut my hands off then deal with that. So just scraping the seeds out with my thumb did all that. Maybe I am allergic to something in them.

[from Molly]

Thai Chicken Basil

8 Chicken Breasts (or thighs)

5 tablespoons vegetable oil

5 tablespoons garlic

5 tablespoons shallots

5 tablespoons minced Serrano chili

5 tablespoons red and green jalapeno peppers

1 habanera pepper (take most seeds out)

10 tablespoons fish sauce

5 tablespoons water

5 teaspoons dark soy sauce

5 tablespoons sugar

5 cups basil leaves

15 large fresh red chili peppers

Green peppercorns

Salt

Pepper



Heat wok and add oil. Put a piece of garlic in and if it sizzles it is hot enough. Put in garlic and toss it around briefly. Add the Serrano, jalapeno, and habanera peppers and toss until the garlic is golden. Add the chicken and wait for it to change colors. Add the fish sauce, water, and soy sauce and stir for a minute or so. Add the sugar and stir about another 30 seconds. Add the red chili peppers and then the basil at the end. As soon as the basil is wilted it should be ready.

[from Sue]

Green Pepper Casserole

Last night was green pepper casserole




· 3 green peppers chopped into squares
· ½-1 cup long grain rice (just not instant)
· 1 can diced tomatoes
· 1 can tomato sauce
· ½ large onion diced
· A couple of cloves of garlic minced

· A little water if necessary

· 1- 1.5 lb ground beef

· 1 ½ -2 cups shredded mozz. cheese


Last night I threw in some left over mushrooms too and it was good




Brown beef and drain excess fat. While browning, do your chopping. After browned, mix all ingredients in a 13x9 dish. (spray dish with pam before adding mixture)


*The actual recipe only calls for ½ c rice and ½ c water. I like a little more rice and more “tomato-ey” so I add the can of tomato sauce. You don’t really need the water since you are adding the tomato sauce, but I do just to make sure all rice gets plump.


Bake at 350 covered for 1 hour. Give it a little stir about ½ way so rice on top gets to some liquid. Take off cover for the last 5 min and add cheese to the top. Put it back in till cheese is melty and bubbly.

[from Molly]

Gemelli with Sweet Sausage and Spinach

Gemelli with Sweet Sausage and Spinach


Michelle (MMmom)

Serves: 4

• 3/4 pound gemelli, penne, or rotini
• Salt
• 2 tablespoons extra-virgin olive oil
• 1 large onion, cut in half and thinly sliced
• 1 pound sweet Italian sausages, casings removed
• 1/2 teaspoon crushed red pepper
• 2 cups coarsely chopped baby spinach (used 2 c frozen, thawed first)
• 1/2 pint cherry tomatoes, halved (I tossed in a few more)
• 1/2 cup freshly grated Parmesan cheese

In a large pot of boiling salted water, cook the gemelli until al dente. Drain, reserving 1 cup of the cooking water.

Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the onion and cook over med. high heat, stirring, until softened, about 5 minutes. Add the sausage and crushed red pepper. Cook, breaking up the meat with the back of a spoon, until no trace of pink remains. Add the spinach and tomatoes and cook just until softened.

Add the gemelli and Parmesan cheese to the pan. Add reserved cooking water as needed. Cook over moderate heat, lightly crushing the tomatoes, until heated through. Season with salt and serve. Add additional Parmesan cheese to each serving if desired.

**I added a diced red pepper before the spinach (would've added yellow and orange, but got distracted and had no time to chop the rest up!)

I also served it with penne because it's what I had. DH ate it with spaghetti because he refuses other kinds of paste :)

[from Improvingmama]

Turkey Fritata

INGREDIENTS


Orange/Yellow bell pepper (diced)

Tomato (diced)

Onion (diced)

Ground Turkey or leftover Thanksgiving turkey (cooked)

10-12 Eggs

1/4 c. cream (I've used milk too)

Shredded cheddar cheese

*You can add any veggie really, spinach works well too... or potatoes would go



DIRECTIONS

1. Saute bell pepper and onion in an oven safe skillet

2. Add Tomato and turkey (couple minutes)

3. Whip eggs and cream (I add salt and pepper here)

4. Pour into skillet and stir gently until it sets around the edges (eggs should look both runny and lumpy)

5. Broil in oven until puffy (on the bottom shelf)

6. Top with shredded cheddar cheese and broil until melted

[from Improvingmama]