Posts Tagged ‘green pepper’

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Taco Cornbread Casserole

March 26, 2018

This is certainly not a fancy meal, but it is delicious and warm and comforting. We’ve been testing out quick prep meals in advance of baby #2 arriving. This one will definitely be in our rotation. It takes less than 10 minutes to prep and then you can focus on life around you while the casserole bakes. (The leftovers reheat well too!).

20180316 Taco Cornbread 02

You will need:

  • 2 T olive oil
  • 1 lb ground beef (or meatloaf mix)
  • 2 packets taco seasoning (recommend low sodium)
  • 1 green pepper, seeded and chopped
  • 1 onion, chopped
  • 1 can (14 oz) creamed corn
  • 1 can (14 oz) corn kernels, drained
  • 1 can (14 oz) black beans, drained and rinsed
  • 1 can (4 oz) chopped green chiles, drained
  • 2 (8.5-ounce) boxes corn muffin mix, mixed according to box in a large mixing bowl
  • 1/2 t ground cumin
  • 1/4 t ground chili powder
  • 1/4 t garlic powder
  • 2 c shredded Mexican cheese

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. Heat the olive oil in a large nonstick skillet.
  3. In a large nonstick skillet, brown the hamburger with the green pepper and onion.
  4. Mix in the taco seasoning packets, half of the creamed corn, half of the corn kernels, black beans, and green chiles.
  5. In a large mixing bowl, mix the remaining creamed corn and corn plus the cumin, chili powder and garlic powder into the corn muffin mixture.
  6. Spread half of the corn muffin mix in the prepared baking dish.
  7. Top with the beef-veggie mixture.
  8. Sprinkle with half of the cheese.
  9. Spread the other half of the corn muffin mix on top and sprinkle with the remaining cheese.
  10. Bake 35-40 minutes until the cornbread is cooked through and golden.
  11. Allow to cool for 10 minutes before serving.
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Turkey Ranch Burgers

December 12, 2017

I’ve always found ranch seasoning packets to be a fun addition to all sorts of dishes. In this one, it enhances the flavor in turkey burgers in a big way.

20171105 Turkey Burgers 03

You will need:

  • 1/2 sour cream
  • 1/2 c panko bread crumbs
  • 1/2 onion, finely chopped
  • 1/2 green pepper, finely chopped
  • 1/2 c shredded cheese, like Cheddar or Colby Jack
  • 1 packet of ranch seasoning powder, divided
  • 1 t garlic powder
  • 1/2 t pepper
  • 1 egg, lightly beaten
  • 1/2 t hot sauce
  • 1 lb ground turkey
  • Buns, lettuce and tomato – whatever toppings you want!

Then you will…

  1. In a small bowl, mix together the sour cream and half of the ranch seasoning mix. Set aside in the fridge while you make the burgers.
  2. Preheat your oven to 350 degrees.
  3. In a large mixing bowl, stir together the panko with the onion, green pepper, shredded cheese, remaining ranch seasoning, garlic powder, pepper, egg and hot sauce.
  4. Add the ground turkey and mix well by hand.
  5. Divide into four patties.
  6. Heat a large nonstick skillet over medium heat.
  7. Lightly grease with nonstick cooking spray.
  8. Cook the burgers until cooked through and juices run clear, about 6-8 minutes per side.
  9. Meanwhile, lightly toast the buns in the preheated oven, about 3-4 minutes.
  10. Serve the burgers topped with the sour cream sauce, lettuce and tomato.
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Sloppy Joe Casserole

January 23, 2017

This is lighter version of a sloppy joe casserole: I substituted spaghetti squash for noodles or potato and then swapped ground turkey for the ground beef. It is also excellent as leftovers!

You will need:

  • 1 spaghetti squash
  • 1 T olive oil
  • 1 lb ground turkey
  • 1 green pepper, diced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 t dry mustard
  • 2 t chili powder
  • 1/2 c ketchup
  • 4 T tomato paste
  • 2 T Worcestershire sauce
  • 1/2 c water
  • Salt and pepper, to taste
  • 1/2 c shredded cheese (we used colby jack)

Then you will…

  1. Preheat your oven to 350 degrees. Line an edged baking sheet with foil. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. Cut the spaghetti squash in half lengthwise and remove the seeds.
  3. Place the two halves face-down on the lined baking sheet. Bake for 45 minutes.
  4. Meanwhile, warm the olive oil in a large nonstick skillet over medium high heat.
  5. Add the ground turkey and saute until crumbled and starting to brown.
  6. Add the peppers, onions, garlic, dry mustard and chili powder. Saute for 5 minutes.
  7. Add the ketchup, tomato paste, Worcestershire, and water. Allow to simmer and reduce by half.
  8. Season with salt and pepper to taste. Remove from heat.
  9. After removing the spaghetti squash from the oven, scrape the inside with a fork to form the noodles.
  10. Transfer the squash noodles to the prepared baking dish.
  11. Mix in the sloppy joe mixture.
  12. Stir in the cheese.
  13. Bake for 45 minutes or until bubbly.

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Maria’s Hot Clam Dip

December 14, 2014

This recipe comes from a very dear friend of mine, Maria. It comes together  quickly from a small number of ingredients. It is great served with triscuits or your favorite bread or cracker.

You will need:

  • 1 stick unsalted butter (or olive oil)
  • 1/c c onion, chopped
  • 1/2 c green pepper, chopped
  • 1 clove garlic, minced
  • 1/2 t pepper
  • 2 cans (6.5 oz) chopped clams
  • 1 c bread crumbs
  • Hot sauce, to taste

20141127 Hot Clam Dip

Then you will…

  1. Preheat oven to 350 degrees.
  2. In a nonstick skillet, melt the butter over medium heat.
  3. Stir in the onion, green pepper, garlic and pepper. Saute until tender, 3-5 minutes.
  4. Add in the clams with juices; simmer 10 minutes.
  5. Remove from heat and mix in the bread crumbs.
  6. Spread the dip in a pie plate and sprinkle, to taste, with the hot sauce.
  7. Bake 25 minutes.
  8. Allow to cool for 5 minutes before serving.
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