Glo's Stuffed Peppers

One day I bought a package of 6 peppers. One day I wondered what to do with 6 peppers. One day I decided to be creative. One day I fell in love with stuffed peppers.

Ingredients

• 1 pound ground beef or turkey
• 1/2 cup uncooked long grain white rice (or brown rice)
• 6 bell peppers (green, yellow or orange)
• 2 (8 ounce) cans tomato sauce
• 1-2 (8 ounce) cans of canned tomatoes (depends how much you like tomatoes)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• salt and pepper to taste
• 1 teaspoon Italian seasoning

Directions

Preheat oven to 350

Place the rice and water in a pot and bring to a boil. Reduce heat, cover, and cook 20 minutes. (For brown rice, cook 40-45 minutes)

In a pan, cook the beef or turkey until evenly browned.

Remove and discard the tops, seeds, and inside of the bell peppers.

Arrange the peppers in a baking dish with the hollowed sides facing up. (Slice the bottoms of the peppers if necessary so that they will stand upright.)

In a bowl, mix the cooked browned meat, cooked rice, tomato sauce, canned tomatoes, garlic powder, onion powder, salt, and pepper. (If mixture is too dry, add 1/2 cup water)

Spoon an equal amount of the mixture into each hollowed pepper

If you have remaining mixture, pour it around the stuffed peppers

Bake 1 hour

Top with sour cream and cheddar cheese (optional)

Turkey Chilli

My Canadian friend, Christine, introduced me to her turkey chilli and it was love at first bite. The thing I love most about this recipe is that it's SUPER easy to make and it's low in calories. I made it a few weeks ago and it was my lunch for several days... I wasn't complaining!

Ingredients
1 1/2 lbs ground turkey, browned and drained
2 onions, diced
2 garlic cloves, crushed
2 cans of diced tomatoes (14.5oz)
2 cans of tomato sauce (14.5oz)
2 cans dark red kidney beans (14.5oz)
2 - 3 Tablespoons chili powder
1 tsp. ground cumin
1 tsp. black pepper
1 tsp. salt
1 tsp. cocoa

Directions

• Combine all ingredients in crockpot and cook on low for 7-9 hours.
• Or on the stove,  combine all ingredients in a large pot. Heat to boiling, reduce heat and simmer for an hour and a half to two hours, stirring occasionally.
• Top chilli with sour cream and/or cheese (optional)

Spinach, Pepperoni and Cheese-Stuffed Chicken

This is one of mine! I modified it based on another recipe. I seriously love this recipe because it's quick and it makes for a really delicious meal.


Ingredients 
4-5 Egg whites
2 teaspoons cold water
1 cup Bread crumbs
6-8 Skinless boneless chicken breasts
1 package Frozen or fresh chopped spinach
1 package of sliced Swiss cheese (or cheese of your choice)
1 package Ready-to-eat pepperoni slices
2 tbs. butter

Directions
1. Preheat oven to 425. Spray nonstick baking sheet with nonstick spray.
2. Whisk together egg whites with water in a small bowl.
3. Place bread crumbs in another small bowl.
4. Lightly pound chicken between 2 sheets of wax paper with a mallet or rolling pin (to make them flat)
5. Top each chicken breast with spinach, cheese and pepperoni. Roll up each chicken breast from a short side.
6. Dip the chicken, one piece at a time, into the egg white mixture, then in to the bread crumbs. Place the chicken, seam-side down, on the baking sheet.
7. Bake until chicken is cooked through and the crust is golden, about 25-30 minutes.
8. Melt butter in microwave (5 minutes before chicken is done cooking).
9. Take chicken out of oven 5 minutes before it's done cooking and pour butter on top of chicken. Top with salt and pepper.
10. Stick chicken back in the oven for the remaining 5 minutes.

Enjoy! :)

British Roast Potatoes and Vegetables

This delicious dinner was made by my British roommate's little sister, Nessa. She is quite the cook; I only wished she lived closer to us. Aside from this being mouth-watering food, I also enjoyed her British writing below. My personal favorite is the the word "whilst." Why don't we use that word in America? We should.


Roast potatoes

Ingredients

Yellow Potatoes (# depends on how many people are you are feeding)
Olive oil
Salt


Directions

1. Preheat oven to around 415. Wash and peel as many potatoes as you would like (roughly 1 1/2 per person)
2. Cut potatoes into quarters or roughly so
3. Put potatoes into saucepan of boiling water and boil them for about 10 minutes
4. Whilst waiting for potatoes to boil, pour enough oil into a baking tray (cookie sheet) for the bottom of it to be covered and then place the baking tray in the oven for 5 minutes to allow the oil to heat up.
5. Once potatoes have boiled for 10 minutes drain the water, put a lid on top, and shake the potatoes for 20 seconds
6. Then transfer them to the baking tray already prepared in the oven. Make sure the potatoes get covered in the oil and then season with salt. Turn the potatoes over every 10/15 minutes and they should be cooked roughly within 40/45 minutes

Roast vegetables

Ingredients

Red onion
Red pepper
Green pepper
Tomatoes
(Tomatoes & green pepper are optional)
Any other vegetables you fancy (mushrooms are good or white onion)
Salt & pepper
Any seasoning with rosemary and thyme really (Italian seasoning is good)
Balsamic vinegar
Olive oil

Directions

1. Preheat oven to around 375
2. Chop vegetables into large pieces or chunks (sometimes a mix of large chunks and diced vegetables can give more variety too)
3. Place all vegetables, apart from the tomatoes, into a square glass dish and mix them together
4. Drizzle olive oil and balsamic vinegar on top and mix it into the veg. (only need 1 or 2 tbsp. of balsamic)
5. Sprinkle salt, pepper, and any seasonings on top and mix in
6. Place dish in oven and turn the vegetables every 10 minutes. Also, taste them every 10 minutes and add seasoning to taste. More salt is generally always needed.
7. Place tomatoes in the dish for the last 10 minutes of cooking and make sure they are well mixed in.
8. Cook for about 35-40minutes