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Stuffed Bell Peppers
 
Here's a good Tuesday Recipe for you, although it involves the all important-crock pot. This is a great meal and can sit in the crock pot while you're at work, looking for work, or playing on the computer for 8 hours. Here's what cha do:
 
Ingredients-
 
1lb ground beef
12 oz can of tomato paste
1 onion- diced
1 can of corn
1 can of olives- sliced (or slice em yourself)
4-8 green bell peppers
 
Toppings-
Shredded Cheese
Salsa
Sour Cream
 
The night before:
Brown the ground beef with the diced onion for good flavor. After the meat is browned, shove it into a bowl, prefferably one with a lid for storing in the fridge. Add the tomato paste, corn, and olives. Mix well and put in the fridge till morning.
 
The morning of:
Cut off the tops of the bell peppers and hollow out all the inside crap. Stuff the peppers with the meat mixture you made last night. Stand them- they may have to lean on the sides or on eachother to stay upright, in the crock pot and turn it on to medium. Leave em there for 7-8 hours. When you're ready add some salsa on top and the cheese and sour cream to taste. They are fantastically yummy. They can be served over rice, but that seems too froofy. Just take a fork to em.
Enjoy!
 
Ashl-ay from Las Vegas
 

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1. The name of your recipe: Jelly & Cheese Sandwich

2. Where you are from: Phoenix by way of Wisconsin (dairy capitol of the world)

3. Why you like it: I like this sandwich because it has a good combination of sweet and bitter.  I grew up on this sandwich almost every day while going to school.  In fact, it taste better if you put the sandwich in your locker from 8am - 12pm on a hot day and let the jelly soak into the bread and the cheese soften, almost like a jelly cheese melt but without the toast.

Ingredients

1. Two slices of bread

2. Your favorite jelly or preserve (I like grape and strawberry)

3. Extra Sharp Cheddar Cheese (the older the better, 18 month to 2 year old is best)

Steps

1. Spread jelly on bread

2. Cut 3 to 4 Slices of cheese about 1/8"

3. Put one layer of cheese in between two pieces of jellied bread.

4. Eat remaining amount of cheese with sandwich.

5. Sit back and say Ummmmmmmm!

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This, I’m gonna call it…

Surprisingly Yummy Low-Carb Casserole Goodness.

Sounds scary kinda, but stick with me.  You’ll be surprised (read the name again).  J

Ok so what you wanna do here is start with

One pound of ground beef.  Brown that sucker up with some

Onion, red or green or yellow pepper, or garlic or whatever you like (go crazy!  Add peas and carrots, or corn, or beans, or whatever makes you really salivate).  Season it up real nice and when it’s all brown and the onions and peppers are caramelized (cooked til they smell so good you want to eat them out of the pan) then drain the fat off that bad boy and toss it into the bottom of a casserole dish.

While it’s cookin, you want to get yourself a bag of

frozen cauliflower and microwave it all up in some covered Tupperware with about a cup, or a cup and a half of water.  Cook it for 5 minutes, then take it out and stir it, then cover it again and cook it for about 13-15 more minutes.  Overcook it kinda, til it’s real soft and mushy.  Drain the water off, add about 6 tablespoons of

Cream cheese (trust me) and mash it all up good with a potato masher.  You can add some butter, fresh ground black pepper, and salt to taste. 

Then what you wanna do is cover the meat mixture in the casserole dish with your mashed-up cauliflower goodness.  Cover it nicely so you have what looks like shepherd’s pie.  Then you take a block of

Cheddar Cheese or some

already shredded cheddar cheese packets and cover the cauliflower with a nice helping of it.  Stick the entire thing in the oven (no lid please) at

350 degrees for about

10-15 minutes or until the cheese is melty and starting to bubble and brown a little bit.  It doesn’t take long cause the other ingredients are previously cooked.  VOILA!  Depending on how hungry you are (and how severe your diet is) this can make anywhere from

1-4 servings. 

 

My name is Sarah (Serlady) and I am from Chicago.  I really like it cause it’s easy, tasty, and my (sometimes) diet includes it.

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