Stuffed Green Peppers

STUFFED GREEN PEPPERS

6-8 large green peppers 1 lb ground beef 1/2 onion diced 1 bag shredded mozzarella 2 medium cans tomato sauce 2 cups rice Wash green peppers, cut off top and scoop out insides carefully without poking through the pepper. Set aside. Cook rice as usual. Brown the ground beef and onion in a skillet, drain off grease and add tomato sauce (leaving some to cover bottom of cooking dish). Add cooked rice to meat mixture and stir together well. Place some mozzarella in bottom of green peppers and then spoon in meat mixture, packing down carefully until filled. Sprinkle mozzarella on top. Bake at 375°F in a covered roasting pan or baking dish with foil over top until green pepper is slightly soft.

Spinach and Cheese Stuffed Shells

SPINACH & CHEESE STUFFED SHELLS

1 (16 oz.) jar spaghetti sauce 1 (10 oz.) pkg. frozen chopped spinach, thawed, well drained 1 c. Ricotta cheese 1 c. cottage cheese 1 c. shredded Mozzarella cheese 1/4 c. grated Parmesan cheese 1 egg, beaten 9 oz. jumbo shells (approx. 20 shells), cooked, drained Pour half of sauce into 10"x6" baking dish. Combine spinach, ricotta cheese, 3/4 cup Mozzarella, Parmesan and egg; mix well. Fill each shell with spinach mixture and place in dish. Top with remaining spaghetti sauce; cover. Bake at 350 degrees for 50 minutes. Sprinkle with remaining Mozzarella.

Breaded Ranch Chicken

· 3/4 C. crushed cornflakes
· 3/4 C. grated Parmesan cheese
· 1 envelope ranch salad dressing mix
· 1/2 C. butter or margarine, melted
· Boneless Skinless chicken breast halves

In a shallow bowl, combine the cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place in a greased 9/13 baking dish. Bake, uncovered, 350 for 45 minutes or until juices run clear.

Crockpot Fajitas

Ingredients:
1 1/2 lbs. steak
1 onion
1 green pepper
1 red pepper
1 jalapeno
1 T. cilantro
2 cloves garlic
1 t. chili powder
1 t. cumin
1 t. coriander
1/4 t. salt
8 oz can tomatoes

Preparation: Combine all but tomatoes in crock pot. Pour tomatoes on top. Cook low 8-10 hrs or high 4-5 hrs. Remove meat from pot and shred. Return to pot. Spread in tortillas and add cheese, sour cream or any other toppings.

Honey Lime Chicken Freezer Recipe

4 chicken breasts, boneless & skinless
1/3 cup low sodium soy sauce
1/4 cup lime juice
1/2 cup honey
In a small bowl, combine soy sauce, lime juice and honey, stirring well. Put chicken in a ziploc bag or freezer container and pour sauce over top. Refrigerate for about 1 hr, turning every 15-20 minutes. Place container or bag in freezer.
To cook:
Thaw chicken in refrigerator over night. Remove chicken from marinade and barbeque on the grill, or cook in the oven at 350F for 35-45 minutes (time will vary depending on chicken)