Lazy Stuffed Peppers

Lazy Stuffed Peppers
2 Tbsp olive oil
1 lb extra-lean ground beef
1 medium yellow onion, finely diced
3 bell peppers, seeded and diced large
2 cloves garlic, minced
14.5 oz can petite diced tomatoes, with juices
14.5 oz can chicken or beef broth
8 oz can tomato sauce
2 tsp beef or chicken bouillon
2 tsp Worcestershire sauce
1 tsp Italian seasoning or oregano
1 cup white long grain rice, uncooked
1½ cups shredded cheddar cheese
Place a large skillet with a tight fitting lid over medium-high heat then add olive oil. When the oil is hot, add ground beef and cook 5–7 minutes, breaking into small pieces as it browns.  Add onions, bell peppers and garlic in with beef; stir to combine. Once the peppers have started to soften and the onions are translucent, carefully drain excess grease from skillet.  Return to stove reducing heat to medium. Stir in diced tomatoes with juice, broth, tomato sauce, bouillon, Worcestershire sauce and Italian seasoning.  Bring to a boil then stir in uncooked rice. Return to a boil, reduce heat to low, cover and simmer for 25 minutes, or until rice is tender.  Remove skillet from heat, stir lightly to fluff up the rice, sprinkle with shredded cheddar cheese and replace the lid. Allow the casserole to rest, covered, for about 10 minutes before serving. Enjoy!

Chicken Fettuccine Casserole

Chicken Fettuccine Casserole 
1-2 chicken breasts, cooked and shredded*
1 can of cream of chicken soup
1 cup of sour cream
1- 16oz package fettuccine noodles
1/4 cup shredded cheddar cheese
Italian bread crumbs
dried parsley flakes
salt & pepper, to taste
Preheat oven to 350. Spray a 13×9 inch casserole pan with non-stick cooking spray.  Boil the fettuccine noodles according to package directions. Drain and return to the same pot.  Add chicken, cream of chicken soup and sour cream to pot. Mix well with noodles.  Add salt and pepper to taste. Mix well.  Spread the noodles evenly into the prepared casserole pan.  Sprinkle with bread crumbs, then cheese.  Put the casserole pan into the oven and let it cook for 5-10 minutes or until the cheese is melted.

TRISHA YEARWOOD'S CHICKEN TORTILLA SOUP

TRISHA YEARWOOD'S CHICKEN TORTILLA SOUP
 3 tablespoons butter
1 teaspoon garlic
1 medium onion (chopped)
2 tablespoons flour
3 14oz cans chicken broth
4 cups half-and-half (or low fat millk)
1 cup prepared salsa
4 chicken breasts (boneless skinless (already cooked))
1 15oz can kidney beans
1 15oz can black beans
1 15oz can corn
2 teaspoons ground cumin
1 package fajita seasoning
1 15oz can cream of chicken soup
Melt the butter in a large pot over medium heat. Add the garlic and the onion and saute until softened, 5 minutes. Add the flour and stir well, cooking for 1 minute more. Add the broth and the half-and-half. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low heat for 15 minutes.  Crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream.

Easy Fruit Salad

Easy Fruit Salad
1 pint strawberries - cleaned, hulled and sliced
1 pound seedless grapes, halved
3 kiwis, peeled and sliced
3 bananas, sliced
1 (21 ounce) can peach pie filling
In a large bowl, combine the strawberries, grapes, kiwis, and bananas. Gently mix in peaches. Chill for 1 hour before serving.

Creamy Chicken and Rice Casserole

Creamy Chicken and Rice Casserole
1 box Chicken-flavor Rice-A-Roni (6 Ounce Box)
1 can Cream Of Mushroom Soup (10 Ounce Can)
1 container Sour Cream, Low-fat (8 Ounce Size)
1 whole Rotisserie Chicken
1 container Durkee French-fried Onions (6 Ounce Can)
Preheat oven to 350 F. Prepare Rice-A-Roni according to package directions. While that is cooking, shred/cut up the chicken (or you could use leftover chicken or some cooked and shredded breasts, whatever), removing meat from bones.  When Rice-A-Roni is done, add the can of soup and the sour cream, and stir to combine. Add the chicken and mix together. Spread mixture into a sprayed baking dish (I use a 9-by-13-inch pan, but you can use what you like for how thick you want it to be) and bake, uncovered, at 350 F for 40 minutes.  Remove from oven, cover with the french-friend onions and bake for 5 more minutes.

Peanut Butter Cookies

Peanut Butter Cookies
1 cup sugar
1 cup creamy peanut butter
1 egg
Preheat oven to 350 degrees F.  Prepare a baking sheet by lining it with parchment or with a silicone baking mat.  In a medium bowl, mix the sugar, peanut butter and egg together until well incorporated.  Roll the dough into 1-inch balls and place on the prepared baking sheet.  Using the back of a fork, make a criss-cross pattern on each cookie.  Bake for 12 minutes.  Allow to cool on the baking sheet for a minute or two before transferring to a wire rack.

ROAST PORK CHOPS WITH CHEDDAR AND BACON GRITS

ROAST PORK CHOPS WITH CHEDDAR AND BACON GRITS
5 cups milk
1 cup quick cooking grits
1 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1/4 cup butter
1/4 cup grated Cheddar
4 slices bacon, cooked and crumbled
4 large pork chops
2 tablespoons vegetable oil
In a medium saucepan, bring the milk to a boil over medium-high heat. Add the grits, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the butter. Cook and stir frequently, until the grits are soft. Stir in cheese and bacon. Set aside and keep warm.  Sprinkle the pork chops with the remaining salt and pepper, or to taste.  In a large nonstick skillet, heat the oil over medium-high heat. Add the pork chops, and cook for 10 minutes, turning occasionally.  Spoon some grits onto each serving plate and arrange a pork chop on top.

Mexican Cheese Dip

Mexican Cheese Dip
1 pound white American cheese, cubed
1/2 cup milk, or as needed
1 tablespoon butter or margarine
2 (4 ounce) cans chopped green chilies
2 teaspoons cumin
2 teaspoons garlic powder
2 teaspoons onion powder
cayenne pepper to taste
Place cheese, milk, and butter in a medium saucepan over low heat. Cook until cheese has melted, stirring frequently. Stir in green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste. Add more milk if dip is too thick. Heat through and serve immediately.

Crock-Pot Tortellini Soup

Crock-Pot Tortellini Soup
1 bag of frozen tortellini
1 small bag of fresh spinach or kale
2 cans of Italian style diced tomatoes
1 box or 4 cups of chicken broth
1 block of cream cheese
Put all ingredients in crock-pot, chunking up the cream cheese.  Cook on low for 5-6 hrs.