Stuffed Peppers

Olive Oil
1/2 lb lean ground turkey breast
1 small onion chopped
1 tsp chili powder
1/2 tsp cumin 
2 cups of cooked rice ( i did 1 cup quinoa and 1 cup brown rice
1 can of black beans, drained & rinsed
1 cup corn
1 15 oz jar salsa
4-6 bell peppers, halved and seeds removed
Shredded Cheddar Cheese
sour cream

Cook together turkey and onions until cooked through. Mix together all ingredients through the salsa.
Preheat oven to 425 degrees. Rub olive oil all over pepper and the stuff with mixture. Set in a dish just big enough and the sprinkle more chili powder and cumin over top. Cook uncovered for 40 minutes, top with as much cheese as desired and back in the oven until cheese is browned and pepper are tender, another 5 minutes. Top with dollop of sour cream and enjoy!

Super Easy Limeade Pie

1 can frozen limeade (any frozen drink mix will work, so get creative)

1 container whipped topping

1 can sweetened condensed milk

1 prepared graham cracker pie crust

fold first 3 ingredients together, may talk a while. (do not use a mixer). Pour into pie crust and freeze a couple hours until set.

That is it!

Super Easy Fruit Dips

Fruit Dip #1
8 oz softened cream cheese
12 oz small container whipped topping
12 oz small jar marshmallow whip

(this makes a lot of dip, you may want to half the recipe)

Fold together and serve with fruit, animal crackers, or graham crackers

Variations: substitute flavored cream cheese
                 substitute marshmallow whip for 12 oz cream of coconut (found in cocktail mixers)
                 add chocolate chips
                 add caramel and heath bits for a great apple dip.

           

Baked Tomatoes and Cheese

Four Ripe tomatoes sliced or chunked
2 tbs greek yogurt
3 tbs mayo
1 tbs lemon juice
2 handfuls shredded cheese (italian, mozzarella, or provolone)
2 tsp fresh herbs (basil, oregano, chives, tarragon would all be good)
1/4 cup parmesan
pinch of salt and pepper

Preheat oven to 400 degrees. Mix together yogurt, mayo, lemon juice, salt and pepper. Put 1/2 tomatoes on bottom on 9" pie dish or small casserole dish, top with 1/2 shredded cheese, then half mayo mixture and half the herbs. Repeat tomatoes, then mayo then rest of cheese, parmesan, and herbs. Cook in oven 20 minutes or until cheese is bubbling.

This can be a dip or over pasta (dice the tomatoes) or I've served over thick white bread like an open face sandwich (slice the tomatoes)

Stuffed Zucchini

Serves 2

2 large zucchinis cut length wise
1 small onion, chopped
1/4 lbs sausage
1/2 tsp curry powder
salt and pepper
1/2 cup shredded mozzarella cheese
1 tbs oil
1/4 cup cooked rice or grain of your choice
2 tbs greek yogurt or sour cream

Heat oven to 350 degrees. Heat a skillet with oil.  Spoon out the pulp of the zucchini and add to skillet with onions and sausage, cook until sausage in browned and onion are soft. Transfer to a bowl and mix with curry powder, sour cream, and rice. Sprinkle with salt and pepper. Stuff into zucchini halves and set in a baking dish just big enough so that they can not move around. Top with cheese and bake 20 minutes or until cheese is bubbly.

Sweet Potato Hash

Serves 4

1 tbs butter
4 medium sweet potatoes, peeled and chopped small
1 small onion
1/4 lb breakfast sausage
maple syrup
salt
1/4 cup water

melt butter in pan, place onion and sausage and cook on high until onions are soft. Add chopped sweet potatoes and sprinkle with salt. When pan dries out, add water, reduce heat to medium and cover for about 5 minutes or until water is evaporated. Remove cover, turn temperature to high again drizzle desired amount of syrup ( 1tbs per person) and keep tossing until everything is coated and syrup has thickened. Enjoy!

Almond Oatmeal Smoothie

2 tbs cup quick oats
6 almonds of tsp almond butter
1 frozen banana
1 cup unsweetened vanilla almond milk
optional: tbs of chia seeds or wheat germ

Blend together and enjoy!