Okay, since we are all being affected by this government shutdown, I feel like I should post some "cheap eats" for my fellow Government Employees, Military, and Contractors and the such. May we all make it through this together, and may it come to pass quickly. Amen!!
Here are 4 recipes that will sustain you even through the toughest of times without sacrificing deliciousness.
Stuff It In Your Pepper and Put it In Your Crock
1 pound ground beef
1 cup uncooked white rice
1 cup shredded mozzarella cheese
1 small onion, diced (I prefer red onions or Vidalia onions)
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon minced fresh parsley
2 cloves garlic, minced
6 large bell peppers, tops cut off and hollowed out
32 ounce (can) crushed tomatoes
1 1/2 cups beef broth
1/2 cups grated Parmesan cheese
Mix together first 8 ingredients in bowl. Spoon mixture into peppers, filling about 3/4 of the way. (Discard pepper tops.) Place stuffed peppers into 5-quart slow cooker. Pour crushed tomatoes over peppers, then pour beef broth around the sides. Cover and cook on low for 6 to 8 hours. Top with Parmesan cheese before serving.
Get it Done NOW Steak Bruschetta
1 Tbsp. oil
6 thin boneless beef minute steaks (1-1/2 lb.), 1/4 inch thick
2 large tomatoes, chopped
1 yellow pepper, finely chopped
1/4 cup Zesty Italian Dressing
1 pkg. (6 oz.) Stove Stuffing Mix for Chicken, prepared as directed on package
1 cup Shredded Mozzarella Cheese
Heat oil in large skillet on medium-high heat. Add steaks; cook 1 min. on each side or until lightly browned on both sides. Meanwhile, combine tomatoes, peppers and dressing. Spoon tomato mixture over steaks; top with stuffing and cheese. Cover. Simmer on medium-low heat 3 to 5 min. or until cheese is melted and steak is cooked to medium doneness.
D.C. Tortellini
1 pound frozen cheese tortellini
1 cup shelled edamame*
1 cup diced red pepper
1 pound smoked sausage
1/2 cup Italian dressing
Set 6 quarts of salted water to boil in a large pot. Meanwhile, chop red pepper and slice the smoked sausage into 1/4 inch-thick rounds. Stir-fry red pepper and sausage together until heated through -- about 5 minutes. Add tortellini to boiling water and cook for 5 minutes. Add edamame to water and boil for another 2 minutes. Drain tortellini and edamame well. Toss everything together with the Italian dressing and heat through one final time.
Capitol Hill..billy Chili
1 lb ground beef
1 can (15 oz) red kidney beans, rinsed, drained
1 envelope or homemade taco seasoning mix
1 can (10 oz) diced tomatoes and green chilies, undrained
1 package (9 oz) frozen corn, thawed, drained
2 cups water
shredded cheese
sour cream (Optional)
Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Cook beef in Dutch oven 5 to 7 minutes, stirring occasionally, until brown; drain. Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered about 18 minutes, stirring occasionally. Serve individual bowls topped with shredded cheese and sour cream if desired.
Here are 4 recipes that will sustain you even through the toughest of times without sacrificing deliciousness.
Stuff It In Your Pepper and Put it In Your Crock1 pound ground beef
1 cup uncooked white rice
1 cup shredded mozzarella cheese
1 small onion, diced (I prefer red onions or Vidalia onions)
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon minced fresh parsley
2 cloves garlic, minced
6 large bell peppers, tops cut off and hollowed out
32 ounce (can) crushed tomatoes
1 1/2 cups beef broth
1/2 cups grated Parmesan cheese
Mix together first 8 ingredients in bowl. Spoon mixture into peppers, filling about 3/4 of the way. (Discard pepper tops.) Place stuffed peppers into 5-quart slow cooker. Pour crushed tomatoes over peppers, then pour beef broth around the sides. Cover and cook on low for 6 to 8 hours. Top with Parmesan cheese before serving.
Get it Done NOW Steak Bruschetta
1 Tbsp. oil
6 thin boneless beef minute steaks (1-1/2 lb.), 1/4 inch thick
2 large tomatoes, chopped
1 yellow pepper, finely chopped
1/4 cup Zesty Italian Dressing
1 pkg. (6 oz.) Stove Stuffing Mix for Chicken, prepared as directed on package
1 cup Shredded Mozzarella Cheese
Heat oil in large skillet on medium-high heat. Add steaks; cook 1 min. on each side or until lightly browned on both sides. Meanwhile, combine tomatoes, peppers and dressing. Spoon tomato mixture over steaks; top with stuffing and cheese. Cover. Simmer on medium-low heat 3 to 5 min. or until cheese is melted and steak is cooked to medium doneness.
D.C. Tortellini
1 pound frozen cheese tortellini
1 cup shelled edamame*
1 cup diced red pepper
1 pound smoked sausage
1/2 cup Italian dressing
Set 6 quarts of salted water to boil in a large pot. Meanwhile, chop red pepper and slice the smoked sausage into 1/4 inch-thick rounds. Stir-fry red pepper and sausage together until heated through -- about 5 minutes. Add tortellini to boiling water and cook for 5 minutes. Add edamame to water and boil for another 2 minutes. Drain tortellini and edamame well. Toss everything together with the Italian dressing and heat through one final time.
Capitol Hill..billy Chili1 lb ground beef
1 can (15 oz) red kidney beans, rinsed, drained
1 envelope or homemade taco seasoning mix
1 can (10 oz) diced tomatoes and green chilies, undrained
1 package (9 oz) frozen corn, thawed, drained
2 cups water
shredded cheese
sour cream (Optional)
Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Cook beef in Dutch oven 5 to 7 minutes, stirring occasionally, until brown; drain. Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered about 18 minutes, stirring occasionally. Serve individual bowls topped with shredded cheese and sour cream if desired.
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