Crock Pot Stuffed Peppers

Full of flavor and then some! I was very happy with the way these guys turned out. I just put items in my pantry together, stuffed the peppers and cooked for about 3-4 hours on low heat. It was a breeze to make and didn't heat up the kitchen. Which is always a plus in my book.

I served the peppers with sour cream on the side. Very filling and tasty! Enjoy!

Printable Recipe for Crock Pot Stuffed Peppers

Slow Cooked Stuffed Peppers

Ingredients

• 4 medium sweet red peppers
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup (4 ounces) shredded Mexican cheese blend
• 3/4 cup salsa
• ½ c onion, chopped
• 1/2 cup frozen corn
• 1 pack ready cooked rice, Mexican or Spanish rice style
• 1-1/4 teaspoons chili powder
• 1/2 teaspoon ground cumin
• Reduced-fat sour cream, optional

Directions

• Cut tops off peppers and remove seeds; place a small amount of cheese (a pinch) into each pepper; set aside. Sauté onion in olive oil for 2 minutes. Add corn and sauté for an additional 2 minutes. Add black beans, salsa, cumin, chili powder and rice to the pan. Simmer on medium low heat for about 3 minutes. Spoon mixture into peppers. Place in a 5-qt. slow cooker coated with cooking spray.
• Cover and cook on low for 3-4 hours or until peppers are tender and filling is heated through. Add remaining cheese to top of peppers for the last 15-20 minutes of cooking time. Serve with sour cream if desired. Yield: 4 servings.

_______________________________________________________________________
Tools Needed to Make this Recipe
Non-Stick Skillet
Cutting Board
Chef or Chopping Knife
Slow Cooker

Read more »

Posted in: Main Dish Recipes

Tropical Zucchini Bread

A friend of mine had given me a recipe many moons ago for a traditional zucchini bread. I adapted her recipe into a tropical bread. I use coconut oil and pineapple in this to give it a sweet and tropical flavor. Next time I might even add coconut flakes! I lowered a few of the calories by substituting applesauce for half of the oil and used Truvia instead of sugar.

Click Here for Printable Copy

Tropical Zucchini Bread

• 3 eggs
• 1/2 c coconut oil (you can use other oils)
•  ½ c applesauce
• 2 cups sugar OR (1/3 c Truvia + 1 T or 24 packets)
• 2 teaspoons vanilla
• 2 cups coarsely grated zucchini
• 1 (8 ounce) can crushed pineapple, drained
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons cinnamon (I put a smidge more since I like cinnamon)
• 1 tablespoon fresh grated nutmeg
• 1/2 teaspoon ginger  
• 1/2 c sour cream (shhhh secret ingredient. Don't tell) :D

Directions:

1.      Preheat oven to 350°F

2.      In a mixer, beat eggs. Aid oil, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in zucchini and pineapple.

      In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, nutmeg, and ginger. Add dry ingredients into wet a bit at a time and gently stir (by hand) after each addition. Add sour cream to mixture.  

 
           Divide the batter equally between 2 greased and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour. Cool in pans for 10-15 minutes. Turn out onto wire racks to cool thoroughly.

      

_______________________________________________________________________________

 _  Items needed to make this recipe:

     Stand Mixer or Hand Mixer

     Mixing Bowls

     Bread Pan

 

Read more »

Posted in: Breads,Desserts

Chocolate Peanut Butter Cookies-No Bake

I have been eating these yummy and super easy to make cookies for years now. Of course, when Mom used to make them, she used sugar and butter. All of the yummy stuff! Since I am trying to watch my sugar intake and experiment with coconut oil, I have changed her recipe up just a bit. (Note about coconut oil: Please do not try to go "cheap" here. Buy organic unrefined oil. It tastes and cooks the best. You can usually pick up a jar for about $10-$15) I thought the cookies turned out great!
Only problem......eating too many in one setting. :D

Printable Recipe for Chocolate Peanut Butter Cookies

Chocolate Peanut Butter Cookies-Skillet Cookies

Ingredients

• 1 cups sugar (Truvia-24 packets or 1/3 cup + 1 T)
• 2 tablespoons cocoa
• 1/2 stick butter or try ¼ c coconut oil
• 1/4 cup milk
• ½  cup peanut butter
• ½   tablespoon vanilla
• 1.5 cups oatmeal
• Waxed paper

Directions

In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened. Servings: Approx 20 cookies. 

_________________________________________________________________________

Tools needed to make this recipe:

Saucepan

Read more »

Posted in: dessert

Salmon Croquettes with Remoulade Sauce

COOKING DISASTERS THAT CAN BE AVOIDED BY CAREFULLY UNDERSTANDING ALL INSTRUCTIONS:

Such a funny story. I have never made these bad boys before so I thought I would try something new. Most of you know I am veggie now but I will eat fish on occasion. Now, with this recipe, I was instructed to put oil in the pan and cook until brown on each side. Well, for some reason my brain told me to deep fry these guys. Nope, the first one I put in the deep fry oil completely fell apart. Then common sense came back to me and I realized you are simply going to saute or brown them. No more than a thin coat of oil in the bottom of pan. Geesh. Been a long week apparently. :D

The croquettes have a good flavor. The remoulade sauce turned out great! I served mine over a bed of red beans and rice. So yummy! Enjoy...

Salmon Croquettes with Cajun Remoulade Sauce

Salmon Croquettes:

2 (6-ounce) cans red salmon
1 minced shallot
1 large egg
1 teaspoon Dijon mustard
3 tablespoons breadcrumbs
Juice from 1/2 lemon
1 tablespoon of Cajun seasoning

 

Cajun Remoulade Sauce:
1/2 cup mayonnaise
1/2 celery stalk, minced
1 scallion, minced
1 tablespoon parsley, minced
1 tablespoon ketchup
A generous splash or 2 of Worcestershire sauce
1/4 tablespoon garlic, minced
1/8 teaspoon cayenne pepper
Salt and pepper to taste

1. To make Salmon Croquettes: In a large bowl combine red salmon, shallot, egg, Dijon mustard, breadcrumbs, lemon juice and season with cajun seasoning, and mix.
2. Add Bertolli Extra Virgin Olive Oil to a pan and saute over medium heat until the croquette is nicely browned and cooked through.
3. To make Cajun Remoulade Sauce: Start with Mayonnaise, celery, scallions, parsley, capers, ketchup, lemon juice, Worcestershire sauce, garlic cayenne pepper and season with salt and pepper. Mix well.

Makes 4 servings.

(Recipe adapted from CooksRecipes.com)

__________________________________________________________________

To make this meal you will need the following tools:
Cutting Board
Chopping Knife
Mixing Bowls
Non-Stick Skillet or saute pan

Read more »

Posted in: Main Dish Recipes

Slow Cooker Spinach and Artichoke Dip

The only other appliance or kitchen tool I love more than my slow cooker is my pressure cooker. During Summer in the South, the last thing you want is a hot kitchen from a hot oven. It is hot enough outside!

That being said, I made the best spinach dip yesterday. Put everything in the pot, gave it a quick stir, set on low for 3 hours, then had a very yummy lunch!

You can serve with crusty breads or crackers, tortilla chips or veggies.

Let me know what you think....

Slow Cooker Spinach and Artichoke Dip

Ingredients

• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
• 1-1/2 cup frozen spinach, chopped
• 1/2 cup sour cream, light
• 1/4 cup mayonnaise, light
• 1/2 cup shredded part-skim mozzarella cheese
• 1/4 cup shredded Parmesan cheese
• ½ block of cream cheese, cubed
• 1/3 cup onion, chopped
• 1 clove of garlic, minced
• 1/4 teaspoon garlic salt
• 1 T Olive Oil
• Assorted crackers or breads


Directions

• Sautee onion in olive oil on medium heat for about 2 minutes, add garlic and spinach. Let simmer for about 5 minutes until spinach is wilted and onions are tender
• In a slow cooker, combine all remaining ingredients and spinach mixture. Stir until well blended. Cover and cook on low for 2-3 hours or until heated through. Serve with crackers, breads, chips or veggies. Yield: 3 cups.

To make this meal you will need the following tools:
Cutting board
Chopping Knife
Non-stick Skillet
Slow Cooker

Read more »

Posted in: Appetizer Recipes

Southwest Cornbread Bake

Southwest Cornbread Bake

1 can chili beans, undrained
1 can of black beans, drained
1 can cream style corn
½ c chopped onion
1 small can green chilies
1/2 teaspoon ground cumin
1 t pepper
1 Box of JIFFY MIX
1 c Queso Blanco Cheese, crumbled or cheddar cheese
1 egg
1/4 cup milk

Directions

In a large bowl, combine the beans, onion and cumin. Transfer to an 9x13-in.baking dish coated with cooking spray. Lay layer of cheese on top of chili bean mix.

In another bowl combine egg (beaten) milk, oil, cream style corn, green chilies; stir in Jiffy Mix just until moistened.

Pour over chili mixture; carefully spread over the top. Bake, uncovered, at 350° for 25-30 minutes or until golden brown. Yield: 12 servings.

Read more »

Posted in: Main Dish Recipes

Veggie Time!

Been a while since I have typed. Hope this blog finds you all well! Alot has happened to me since May. The most significant being that I have become vegetarian. After watching a series of documentaries on Netflix, constantly feeling "bad", and in chronic pain, I decided to make a bold move in the world of food. Bye bye meat! Now, for the record, I will still eat some fish on occasion. (Salmon and Tilapia) I am not a die-hard veggie stating DOWN WITH MEAT!! I am simply doing this for an overall daily eating style. I am also trying to eat as much organic food as possible.

I have been doing the veggie thing for a month now and this is what I have found:
1. I feel great! My energy levels are through the roof
2. No more pain. I have not had any back or leg pain in weeks (note: this is also due to a light exercise routine)
3. Mental clarity. I seem to be more focused and driven.
4. Digestion. I will not get into detail here but lets say that all is going smoothly.
5. Pounds and Inches. Down 15 pounds, 3 inches in my chest, 4 inches in my waist and 3 inches in my hips. No joke! My weight is an interesting thing. I keep "bouncing" around. Up one day, down the next. I always do that though. As long as the inches keep coming off I am fine. :D

So I am glad I made the change.

Read more »