Monday, June 14, 2010

Stuffed Pepper Rings

Last week, I IM'd with my husband at work. I was trying to figure out, yet again, what to have for dinner. He was craving Stuffed Peppers, but I didn't have the ingredients. I haven't been able to get it off my mind since then, so here goes!!!

Stuffed Pepper Rings

1 package Green Peppers (2 in a package) (1.69)
1 package Multi-Color Peppers (2 in package, usually 1 red one yellow) (1.99)
1 20 oz package Fit & Active Ground Turkey ($2.49)
1 cup cooked rice (I used from leftover Chinese Takeout from the night before) (.25)
1 egg (.10)
2 slices whole wheat bread, crust removed (.20)
Milk (just enough for bread to soak up) (.20)
1 28 oz Jar Reggiano Spagetti Sauce (1.09)
1 Tbs Garlic Powder (.08)
1 Tbs Onion Powder (.08)
1 Tbs Italian Seasoning (.08)
8 oz Happy Farms Mozzarella Cheese Block, shredded (1.79)

Preheat oven to 350 degrees.

Prepare peppers. Cut tops and bottoms off, then cut at least two rings out of each pepper (about 1" tall). Using caution, cut seeds and membrane out of rings. Set aside.

In a small bowl, place bread slices. Cover with milk and set aside.

In a large bowl, add ground turkey, rice, egg, garlic powder, onion powder and Italian seasoning. Add soaked bread and milk. Mix together well.

Place a small amount of the spaghetti sauce on the bottom of a 13 X 9" baking pan. Spread out. Lay rings evenly in the pan. Scoop meat mixture and press into each of the rings. Cover stuffed rings with the remaining spaghetti sauce. Bake, covered in foil, for about 30 minutes. Remove foil and bake 15 more minutes. Add shredded mozzarella cheese the last 5 minutes.

Let stand about 5 minutes before serving. Enjoy this with a green salad and garlic bread!

I would say that this serves 6 (it served us, a family of 5, with leftovers) making it $1.64 per serving. There are ways you could make this a little less expensive per serving, also. Using the ground turkey in the tube for .99/lb would reduce it. Also, check for peppers more in season, or use all green peppers would also reduce the cost.

Monday, June 7, 2010

Zucchini Pancakes

I know. I haven't been around in a while. Life has been just plain crazy around here! Dinner has been from the 4 OTHER food groups: Order In, Take Out, Frozen and Canned. :)

FINALLY, I got to cook something. Something I've been dying to try, actually. I think I was watching a show on Food TV when I started drooling (of course, isn't that how it always starts????). I've had to adapt, of course, to Aldify it. But, the end result was just plain delicious. :)

I love zucchini. I didn't always love zucchini. When I was a child, I ate like a child and didn't like it. I was 21 before I had zucchini in a way that just was delicious. I have since that time loved all things zucchini and have tried many different things. These are YUMMY. I hope you enjoy. And if grow your own, or have a Mom who does, all the better!

Zucchini Pancakes

2 large zucchini, grated (1.39)
1 cup Baker's Corner All-Purpose Baking Mix (.20)
1/2 medium onion, diced small (.30)
2 Golden Hen eggs (.20)
2 large cloves garlic, minced (.10)
1 tsp Spice Club dried Parsley Flakes (.05)
Salt and freshly ground black pepper
1/4 cup canola oil (.40)
1/2 cup sour cream, for serving (.20)

Grate the zucchini. Place the grated zucchini in a clean kitchen towel and squeeze well to remove the excess water.

In a large bowl combine the zucchini, baking mix, onion, eggs, dried parsley and garlic and season with salt and pepper, to taste. Mix well to thoroughly combine. Let sit about 15 minutes (this allows the parsley to soak up some liquid and not have the "dried" texture).

Heat the oil in a large skillet over medium heat. I used my cookie scoop to make consistently sized pancakes. Place in the oil and flatten slightly. Cook about 2 minutes on each side. Move cooked pancakes to paper towels to drain. Makes 12-14 pancakes.

Serve warm topped with a dollup on sour cream.

.48/ tastes good!!!