Stuffed Peppers

 

 

THE MIX

 

 

1-2 lbs of Ground Turkey Meat

1 cup of Cooked and drained Orzo Pasta 

1 Chopped Whole Onion

1 Chopped Green Bell Pepper

1 tsp Oregano

1 tsp Basil

1/2 tsp of Dill

3 cloves  of garlic chopped or 1 tsp of garlic powder

Salt and Pepper to taste

 

 

COOK

Cook Orzo pasta, drain and set aside!

 

Add turkey to skillet and toss in all the seasonings.......mix ingrediants into meat as you continue to stir the meat as it browns! Meat should be well mix and browned in about 10 min or so. Continue to stir and chop at meat to get it into crumbles. (instead of big chunks of meat)

 

When meat is almost done  toss in chopped onion and green bell pepper and cook for 5 min. 

 

ADD ORZO PASTA TO MIX AND SET ASIDE

 

 

THE PEPPERS

 

4-6 Large Peppers (yellow, red or orange)  Top Cut off and cored

 

 

 

Add the MIX to peppers 

 

 

 Drizzle olive oil over each

 

 Cook at 350 degrees for 1 Hr 20 min

 

 

Extra: I added Pepper Jack & Cheddar Cheese the last 10 minutes of cooking

 

 

ENJOY!

 

 

Marty's Marsala

 

 

 

 

 

 

 

 

3-5 lbs of Chk Tenderloin

2 tbs butter

2 tbs Olive Oil

2 tbs  garlic powder

¼ all purpose flour

1/2 cup of dry sherry or Marsala wine

½ cup chicken stock

Pinch of Basil

Pinch of salt/pepper

Pinch of Oregano

Pinch of Thyme

Pinch of Rosemary

12-16oz Mushrooms

DIRECTIONS

Heat skillet with butter and oil……Season flour with salt/pepper/oregano/1 tbs of garlic powder ….coat chicken with the flour (SAVE FLOUR)

Brown chicken in skillet

 

 

 

NEXT

 

Remove chicken  when done set aside to drain. Now add into the pan.....mushrooms, remaining 1 tbs of garlic powder, thyme, rosemary, basil, sherry<or>marsala wine, stock and left over flour from the coating………..continue to stir for 5 min on a low heat or until sauce thickens………add chicken back in and turn chicken to cover with sauce. Cover with a lid and simmer for 5-10 min

 

 

 

 

NOTE: The last time I made this I added a half cup of Alfredo Sauce to it……………….POW!!!!!!!!!!!!!!!!!!

ENJOY! 



Stuffed Pork Tenderloin

 

 

 

 

WHAT YOU NEED:

 

A DUTCH OVEN OR SOMETHING WITH A LID

 

1 3-6 lbs  pork tenderloin sliced down the center (for stuffing it of course)

4-6 Garlic Cloves

I can of spinach (drained dry)

         (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1 tsp Rosemary

1 tsp Chili Powder

1tsp of Sea Salt

1 tsp Pepper

1tsp of Garlic Powder

4-6 Uncooked Bacon Strips

SPOOL OF THREAD ( YES.....THREAD)

 

 

 

 

 

INSTRUCTIONS:

 

MIX ALL DRY SEASONINGS TOGETHER

 

 

 

I sliced the tenderloin down the middle and seasoned it with ALMOST all of the dry seasoning mix (SAVE SOME FOR LATER) ..... layer the whole garlic cloves down the center of the tenderloin.

 

 In a bowl mix the cream cheese with the spinach and use the remaining seasoning mix in the spinach mixture! Now spread that down the center, and over the garlic cloves.

 

Now close the tenderloin and wrap the tenderloin in the bacon strips....as tight as u can to semi close the loin! Follow that by typing your thread around at least 3-4 sections of the loin, from left to right! I used thick regulur thread as I was out of kitchen twine! You may use TWINE if available.

 

 

ON THE SIDE:

4-6 Sliced yukon Potaoes

Asparagus Stalks

Mushrooms

(PRETTY MUCH WHATEVER VEGGIE MEDLEY YOU LIKE)

 

 

Lay the veggie around the loin and cover and bake at 350 degress for 1.5 hours or till done!

 

 

ENJOY!

 



Marty's Crazy Corn Boil

 

WHAT YOU NEED:

4-6  whole corns (in husk or not)

1 tbp Chilli powder

5-6 Garlic cloves

1-2 tsp cinnamon

1tsp Sea salt

1tsp pepper

1 whole sliced lemon (you can also add orange slices too)

1 onion chopped in big pieces

1tsp Oregano

1 tsp rosemary

4 tsp butter

DIRECTIONS:

 

BRING ALL INGREDIENTS TO A BOIL THEN ADD CORN THEN COVER AND SIMMER ON MED FLAME FOR 30-45 MIN

 

 

 

ENJOY!



LAZY FAJITAS!

 

YOU WILL  NEED:

3 or 4 boneless skinless chick breasts
3 or 4 various colored bell peppers
1 or 2 onions
olive oil about 2 tbsp
taco seasoning or other spice blend

INSTRUCTIONS:

Just coated in olive oil and any seasoning blend and pop in the oven for 20 to 25 minutes at 400. I put mine under the broiler for just a sec at the end so they get pretty!  :)

 

 

I LOVE THE CRISPY!!!!

 

 

Serve with Tortila's, Cheese, Lettuce, Sour cream....etc!

 

 

VIOLA! 

COMPLETE DINNER IN A CROCK POT

 

 

Full dinner any night of the week! This can also be done with thick pork chops or steaks as well. The whole meal cooks in the slow cooker

 

YOU WILL NEED:

 

4-6 Chicken Breast

2-6 Corn on the Cob

2-6 Potatoes

 

 

 

Complete Steak Dinner in CrockPot 

 Add Chicken Breast 

 Pour a 1/2 cup Sweet Chilli Sauce,  Teriyaki Sauce or BBQ Sauce

.....

 cover meat with a layer of foil

 add foil wrapped potatoes

 add foil wrapped frozen corn cobs

 cook on low for 6 hours

 

 

 

ENJOY

 

 

 

Crock Pot Chicken Chili With Black Beans and Cream Cheese......AMAZING!

 

 

 

 

This one the family LOVED and it cooks itself with only  about 15 minutes prep time!

 

 

ENJOY!!

 

 

 

Ingredients

• What You Need
• 4 -5 boneless chicken breasts
• 1 (15½ ounce) can black beans
• 1 (15 ounce) can corn
• 1 (15 ounce) jar salsa , any kind
• 1 (8 ounce) package cream cheese
• Rice
• Lime – Zest and Juice
• 1 tsp of Pepper

Instructions

 

1. Get that good old crock pot out place the 4 – 5 chicken breasts in to the crock pot

 



 

2. Drain the corn and black beans and place into crock pot

  a.   Add jar of salsa

  b.   Add Lime zest and juice

  c.   Add pepper

MIX

 



 

 

Set the crock pot at low for 3 – 4 hours – depending on if you have frozen breasts

 

Last 30 minutes put the cream cheese.

 

Around hour 2 take out the chicken breasts and cut them up

 

Serve and Enjoy