PUBLISHER'S CORNER
"Nothing is too much trouble if it turns out the way it should".
~Julia Childs
Good afternoon and welcome to the newest issue of A to Z Recipes Newsletter. We're officially in Fall where the leaves will do their thing and then end up on the lawn. In my part of Texas we don't have the glorious colors during the changing seasons. Leaves go from green to brown, then on the ground. That is not meant as a complaint as the 2-degree F change in tempurature is most welcome!
In today's issue we share recipes from the following recipe aficionadas and I thank them!
Pammie, Swanton, OH
Lisa, Belmont, NC
Amy, Gastonia, NC
Jessica, Corfu, Greece
Marilyn, OH
Lynda, MO
Why not take a few minutes and send us a recipe? Sharing really is a lot of fun. If you love a recipe, who's to say someone else might not? Maybe you can share one you clipped or copied that you plan to make one day?
For recipes use this link.
For other postables use this link.
I have embedded the "subject" line so I know you're a friend, not a foe. PLEASE remember to include your name (just your first is fine) and your location (just your state is fine). I thank you so much!
I'm also on Facebook:
https://www.facebook.com/Maggie.R.Carr
Want to get to know one another better or share cooking tips? We have a gathering of fellow recipe collectors, cooks, and friends at the "QT". Join in at the A to Z Recipes Quick Talk (QT). Here is the link:
https://www.quicktopic.com/37/H/a8K9wr7j97nV
DID YOU KNOW?
Every Single Grand Prize-Winning Bake-Off® Recipe Ever
If you want to spend an hour or so in yesteryear... click the following link and enjoy. It includes some history, which makes it even better for culinary buffs.
https://www.pillsbury.com/bake-off-contest/recipes/every-single-grand-prize-winning-bake-off-recipe-ever
JUST MAKE ME LAUGH!
Sandy and Norman were in despair. Their 3-year-old son Timmy still had not learned how to talk. Not a word had escaped through those now 3-year-old lips. One night at dinner, Timmy took a taste of his pie, and to their utter surprise and amazement, said: "You call this pie? It tastes like some tasteless mush!" Sandy and Norman sat there in shock, for this was not just their son's first sentence, but the first words he ever uttered! Once the initial shock had subsided, Norman asked "tell me Timmy, how come you never spoke until now?" "I never had any reason to" explained Timmy. "Everything was always fine."
Source: Greatcleanjokes.com
Ban pre-shredded cheese. Make America Grate Again!
TODAY'S RECIPES
Liebich's Taco Salad
~Shared by Pammie, Swanton, OH
This recipe came from Carole Liebich who worked with Pam at Riverside School for several years back in the mid-20th. Century. This makes the best Taco Salad we've ever had! It's easy to make, but very difficult to stop eating!
1 pound hamburger (ground turkey works OK but don't tell Bill you used it)
2 small head lettuce
8 ounces grated Colby cheese
1 bottle Catalina salad dressing (Kraft Fat Free works well)
1 bottle taco sauce (mild or medium unless you're taste buds are numb)
1 large onion, chopped
4 small tomatoes, diced
1 bag Doritos (or other taco chips) We use Cool Ranch Doritos.
Brown hamburger (or turkey) and onion - drain.
Mix lettuce (chopped into bite sized pieces), tomato, and hamburger.
Add cheese and broken up taco chips.
Add salad dressing and taco sauce.
Having a large bowl to mix this in is a big help.
Serve - optional: additional taco chips and sauce
Baked French Toast
~Shared by Lisa, Belmont, NC
1/4 c. butter
1/3 c. sugar
1 tsp. cinnamon
4 eggs
2/3 c. milk
8 slices bread
Vanilla, optional (***I use***)
Melt butter in 10 x 15-inch pan in oven. Mix sugar and cinnamon. Sprinkle evenly into pan. Mix eggs and milk. Dip bread, soaking well (we sometimes prepare this an hour or so in advance and allow it to soak in the refrigerator). ** I sprinkle a pinch of cinnamon & sugar on top of bread as well**
Bake in a preheated 375 - 400°F oven on center rack for 20-25 minutes. ***(ovens vary)**
Let stand 1 minute. Lift out sugar side up on serving platter.
NOTE: Use thickly sliced French bread or Texas toast for best results. I have also used cinnamon raisin bread.
Russian Mushroom and Potato Soup
~Shared by Amy, Gastonia, NC
Made this one night as we rode out Flo.
INGREDIENTS
5 tablespoons butter, divided
2 leeks, chopped
2 large carrots, sliced
6 cups chicken broth
2 teaspoons dried dill weed
2 teaspoons salt
1/8 teaspoon ground black pepper
1 bay leaf
2 pounds potatoes, peeled and diced
1 pound fresh mushrooms, sliced
1 cup half-and-half
1/4 cup all-purpose flour
fresh dill weed, for garnish (optional)
INSTRUCTIONS
1. Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
2. Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
3. In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.
Oat Potato Pancakes
~Shared by Jessica, Corfu, Greece
Anticipating a nice Sunday brunch tomorrow...
2 ½ cups rolled oats
1 tablespoon baking powder
¾ teaspoon salt
2 cups milk of your choice
2 + 3 Eggland’s Best eggs (large)
1 medium-sized yellow potato
¼ teaspoon smoked paprika (optional)
Clean and peel the potato. Then place it in a microwave-safe bowl and microwave it for 5 minutes. Remove it from the microwave and let it cool a bit so it’s easy to handle.
Meanwhile, place the rolled oats in a high-powered blender and pulse it until the oats have become more like oat flour.
Add oat flour into a bowl, along with baking powder and salt and mix well.
Pour in the milk.
Then, beat 2 eggs together and add them into the oat mix.
Finally, grate the potato (make sure you handle it carefully if it’s still warm). And add the grated potato into the oat pancake mix.
Stir mix well and set aside for 7-10 minutes. The longer the mixture sits, the less likely will the mixture run when you place it on your hot pan, resulting in thicker pancakes.
Spoon 4-5 spoonfuls of pancake mix onto a greased pan and let it cook a couple of minutes – over a medium flame. Then flip and let cook another 2-4 minutes.
For those pancakes with an egg cooked into them, after you flip the pancake, simply scoop the middle of the pancake out (there will be a bit of uncooked dough, but don’t worry about it). Break an egg into the middle of the pancake. Then, (now this part might seem odd but I learned this from the interwebs) add 2-3 tablespoons of water into the pan, cover it tightly and cook for 3-4 minutes.
Uncover and serve warm.
Source: Eggland's Best
https://www.egglandsbest.com/recipe/oat-potato-pancakes/
Florentine Spaghetti Bake
~Shared by Marilyn, OH
8 ounces uncooked spaghetti
1 pound Johnsonville® Italian Sausage
1 large onion, chopped
1 garlic clove, minced
1 jar (24 oz) pasta sauce
1 can (4 oz) mushroom stems and pieces, drained
1 large egg, lightly beaten
2 cups (16 oz) 4% cottage cheese
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 cups shredded part-skim mozzarella cheese
Preheat oven to 375°. Cook pasta according to package directions.
Meanwhile, in a large skillet over medium heat, cook sausage and onion, crumbling meat, until sausage is no longer pink.
Add garlic; cook 1 minute longer. Drain. Stir in pasta sauce and mushrooms. Bring to a boil.
Reduce heat; cover and cook until heated through, about 15 minutes.
Drain pasta. Combine the egg with the next five ingredients.
Spread 1 cup sausage mixture in a greased 13x9-in. baking dish.
Top with spaghetti and remaining sausage mixture. Layer with egg mixture and mozzarella cheese.
Cover and bake 45 minutes. Uncover; bake until lightly browned and heated through, about 15 minutes longer.
Let stand 15 minutes before cutting. Serve and enjoy!
Homemade Wendy's Frosty
~Shared by Marilyn, OH
Only THREE simple ingredients!
1 can sweetened condensed milk
1 (8 oz) tub Cool Whip
1/2 gallon chocolate milk
Mix all the ingredients FIRST, then pour it into the ice cream maker.
Mix for 20 to 30 minutes until it reaches frozen perfection, pour in a big glass, insert straw and drink! Enjoy!
Oven-baked Chili Hot Dogs
~Shared by Marilyn, OH
8 hot dogs
8 hot dog buns
1 can chili (OR leftover chili)
Cheddar Cheese
Mayonnaise
Mustard
Relish (I used sweet relish)
Preheat oven to 350 degrees.
Line the inside of a baking pan.
Spread mayo, relish and mustard on the inside of the hot dog bun.
Fill bun with hot dog and squeeze into a pan.
Top the hot dogs with chili and cheese.
Cover with aluminum foil and bake for 45 minutes.
Remove from oven and ENJOY!
Brownie-Mallow Bars
~Shared by Marilyn, OH
1 package fudge brownie mix (13-inch x 9-inch pan size)
1 package (10-1/2 ozs) miniature marshmallows
2 cups (12 ozs) semi-sweet chocolate chips
1 cup peanut butter
1 tablespoon butter
1 1/2 cups crisp rice cereal
Prepare brownie batter according to package directions for fudge-like brownies.
Pour the batter into greased 13-in. x 9-in. baking pan.
Bake at 350° for 28-30 minutes.
Top with marshmallows; bake 3 minutes longer (marshmallows will not be completely melted).
Cool on a wire rack.
In a microwave-safe bowl, melt chocolate chips, peanut butter and butter; stir until smooth.
Stir in the cereal and spread over brownies.
Refrigerate for 1-2 hours or until firm before cutting Enjoy!
Easy, but Delicious, Fresh Peach Cobbler
~Shared by Marilyn, OH
1/4 cup melted butter
1 cup flour
3/4 cup sugar
2 tsp. baking powder
3/4 cup milk
5 to 6 peaches, sliced
2/3 cup sugar
Preheat oven to 350.
Pour melted butter into 8x8 pan.
Whisk together flour, 3/4 cup sugar, baking powder and milk.
Pour over melted butter.
Cover with peach slices.
Cover with 3/4 cup sugar.
Bake until batter rises to top and forms a nice brown crust, about 20 –30 min.
Enjoy!
Sun Pickles
~Shared by Marilyn, OH
Gallon glass jar
Small Cucumbers or Pickles (yes there is a difference)
3 1/4 cups white vinegar
6 1/2 cups water
1/2 cup kosher salt
Dill to taste
1 teaspoon alum
I also added onion, garlic and 1 chili pepper
Combine all in glass jar set in sun for three days and enjoy!
Tropical Tea (Crockpot)
~Shared by Marilyn, OH
6 cups boiling water
6 individual tea bags
1-1/2 cups orange juice
1-1/2 cups unsweetened pineapple juice
1/3 cup sugar
1 medium navel orange, halved and sliced
2 Tbsp honey
Pineapple and orange wedges, optional
In a 5-qt. slow cooker, combine boiling water and tea bags. Cover and let stand for 5 minutes. Discard tea bags. Stir in the remaining ingredients. Cover and cook on low for 2-4 hours or until heated through. If desired, serve with pineapple and orange wedges. Serve warm and enjoy!
Chicken Cordon-Blue Bubble-Up Bake
~Shared by Marilyn, OH
1 container (8 oz) chives-and-onion cream cheese
1 package (8 oz) shredded Swiss cheese (2 cups), divided
3/4 cup milk
1 can (16.3 oz) Pillsbury Grands!™ Flaky Layers refrigerated Original biscuits
2 cups chopped deli rotisserie chicken
1 cup diced cooked ham (about 8 oz)
Sliced green onions, if desired
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray
In large microwavable bowl, mix cream cheese and 1 cup of the Swiss cheese.
Microwave uncovered on High 1 minute, stirring after 30 seconds, until softened and cheese is starting to melt; add additional 30-second intervals as needed.
Beat in milk with whisk until mostly smooth; mixture may still be slightly lumpy.
Separate dough into 8 biscuits; cut each into sixths.
Gently stir into cream cheese mixture; stir in chicken and ham.
Spoon into baking dish. Top with remaining 1 cup cheese.
Bake 35 to 40 minutes or until deep golden brown and biscuits are baked through.
Sprinkle with green onions. Enjoy!
Raisin Cinnamon Oatmeal
~Shared by Lynda, MO
1 cup water
1 tablespoon brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/8 cup raisins
1/2 cup quick oats
INSTRUCTIONS
In a sauce pot, combine the water with the brown sugar, vanilla, and cinnamon.
Bring the water to a boil and add in the raisins and oats.
Mix everything together. Turn the heat off and let it sit for about a minute.
Then serve it up and ENJOY!
PUBLISHER'S CHOICE
Olive Garden Chicken and Gnocchi Soup Copycat
I took my oldest, Joanna, to Olive Garden for her birthday lunch this past Sunday. We had a great time and got what we usually get: the soup & salad. I love their Chicken & Gnocchi Soup and consumed copious amounts. Every time we go I say that I'm going to get a copycat recipe and make it at home (hubby & son love it, too). Well, here it is! I can tell by the ingredients and steps that it is a dead ringer for the OG original - and it's easy!!!
Prep 10 min
Cook 25 min
Ready 35 min
Serves 8
Ingredients
1/2 onion, diced
1 stalk celery, diced
1 clove garlic
1/2 carrot, shredded
1 tbsp olive oil
3 to 4 chicken breast, cooked and diced
4 cup chicken stock
1 salt, to taste
1 black pepper, to taste
1 tsp thyme
16 oz potato gnocchi
2 cup half-and-half
1 cup fresh spinach, chopped
Directions
Saute onion, celery, garlic, and carrot in olive oil over medium heat until the onion is translucent.
Add chicken breast, chicken stock, salt, pepper, and thyme. Bring to a boil, then add gnocchi. Gently boil for 4 minutes, then turn down the heat to a simmer for 10 minutes.
Add half-and-half and spinach, then cook for another 1-2 minutes until the spinach is wilted.
Source: Food.com
Everything Bagel Crescent Dogs
Prep 20 min
Total 40 min
Ingredients 7
Servings 8
Ingredients
1/2 cup chive & onion cream cheese spread (from 7.5-oz container)
1/2 teaspoon garlic powder
2 tablespoons sesame seed
1 tablespoon poppy seed
1 tablespoon dried minced onions
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
8 hot dogs
Steps
1 Heat oven to 375°F. In small bowl, mix cream cheese spread and garlic powder. In another bowl, mix sesame seed, poppy seed and dried onions; pour onto medium-size plate.
2 Separate dough into rectangles; press perforations to seal. Cut each rectangle in half to make eight 3 1/2-inch squares of dough.
3 Spread each dough square with 1 tablespoon cream cheese mixture, to within 1/4 inch of edges of dough.
4 Place hot dog on each square of dough; roll up. Pinch edges to seal. Gently roll top half of hot dog in sesame seed mixture to coat evenly.
5 Place seam side down on ungreased cookie sheet. Bake 16 to 18 minutes or until golden brown.
Source: Pillsbury
Mexican Manicotti
1 lb lean ground beef, browned and drained (optional)
1 (16 ounce) can refried beans
2 1/2 teaspoons chili powder
1 1/2 teaspoons dried oregano
1 (8 ounce) package manicotti
2 1/2 cups water
1 (16 ounce) jar picante sauce
2 cups sour cream
1 cup shredded monterey jack cheese or 1 cup shredded Mexican blend cheese or 1 cup cheddar cheese
1/4 cup sliced green onion
sliced ripe black olives (optional)
DIRECTIONS
In a bowl combine beef (if desired), beans, chili powder, and oregano.
Spoon into uncooked manicotti shells; arrange into a greased 13x9x2 inch baking dish.
Combine water and picante sauce; pour over shells.
Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking.
Cover and bake at 350 for 1 hour.
Uncover; spoon sour cream over top.
Sprinkle with cheese, onions, and olives (if desired).
Bake 5 to 10 minutes longer or until cheese is melted.
Source: My pal, Judy Gaik, on Facebook
http://www.facebook.com/judy.gaik
Turtle Cake
Serving size: 15
Calories per serving: 289
Ingredients:
1 chocolate cake mix
1 cup butter divided
35 caramel candy or 2 bags caramel bits
1/2 cup chopped pecans
12 Hershey chocolate candy bars
1 (14-ounce) can sweetened condensed milk
3 eggs
1/2 cup vegetable oil
1 1/4 cups water
Directions:
Mix cake according to package and divide in half. To half of the batter add 1 stick of butter and 1/2 of the sweetened condensed milk. Bake 10x14 baking pan at 350° for 20 minutes. While cake is cooking melt caramels, 1 stick of butter, and the rest of the milk in microwave, stirring every minute when completely melted and mixed together. Fold in nuts. When cake is done pour caramel mixture over the top of the cake. Top with the rest of the cake batter and bake for another 25 minutes until cake is done. While hot place Hershey bars on top of cake and, when melted, spread around for frosting.
Source: DVO Enterprises
Quick Summer Tuna Pasta Salad
Yield: 4-6 servings
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Learn how to make a quick summer tuna pasta salad that comes together in a flash! Loaded with tons of tender, peppery arugula, flakey tuna, and zesty pepperoncini. Dress it with the most addicting lemon ranch dressing. This is sure to become a go-to summer lunch recipe!
Ingredients:
Tuna Pasta Salad:
10-12 ounces pasta
3 (5-ounce) cans tuna, drained
½ cup red onions, chopped
½ cup sliced pepperoncini
10-12 sweet peppers, diced (or 1 red bell pepper)
½ cup chopped parsley
5-6 cups arugula
Dressing:
1 teaspoon lemon zest
3 tablespoons EACH: lemon juice AND olive oil
1/4 cup mayonnaise
1 tablespoon ranch dressing mix (powder)
½ teaspoon garlic powder
1-2 teaspoons sugar
salt and pepper
Directions:
PASTA: prepare the pasta according to package directions. Drain and allow the pasta to cool.
DRESSING: Add all the ingredients for the dressing in a mason jar, screw on the cap and shake until the ingredients are well combined. Start with 1 teaspoon of sugar, taste and adjust as desired with additional sugar, salt, and pepper.
SALAD: Add all the ingredients for the salad in a large bowl if you plan on serving all of it right away. If not, I suggest combining everything but the arugula and tossing with the salad dressing. Add the arugula right before serving.
Notes:
leftover salad will last covered in an airtight container for up to 3-4 days. I like to keep the arugula separate and toss it in right before serving so that it’s crunchy and fresh! You can also pack the pasta salad in a mason jar and top it with the arugula that way it’s easy to transport and everything still stay fresh!
Source: Little Spice Jar
http://littlespicejar.com/quick-summer-tuna-pasta-salad/
Chocolate Covered Pound Cake Bites
These Chocolate Covered Pound Cake Bites make a sweet, no-bake recipe that's portable, poppable and delicious. Pound cake is cut into chunks and then dipped in sweet dark chocolate for an easy and decadent treat. With just two ingredients and hardly any prep time, you can have this simple dessert ready for any occasion!
10 min Prep Time
10 min Total Time
Yields About 30-40 bites
Ingredients
1 (16 ounce) frozen pound cake (I used Sara Lee frozen All Butter Pound Cake) - see note below
2 cups dark chocolate wafers or dark chocolate chips (I used Ghirardelli dark chocolate melting wafers)
3-4 tablespoons sprinkles for topping, if desired
Instructions
Remove pound cake from freezer and allow to thaw just slightly (about 5-10 minutes). This will make cutting the cake easier. However, you want it to remain mostly frozen so that the cake does not crumble when dipped into the melted chocolate.
Line a large baking pan (or a flat surface) with parchment paper.
Cut pound cake into quarters the long way, then cut into about 8-10 slices. From there, cut into cubes. Set aside.
In a medium bowl, melt dark chocolate wafers/chips on medium power in microwave, stirring every 15 seconds so it doesn't burn, until smooth.
Working one at a time, dip each pound cake cube into melted chocolate, ensuring all sides are covered. Place onto parchment paper. Top with sprinkles. Repeat until all cubes are coated with chocolate.
Place the pan into the fridge to harden chocolate for faster results. You could also just keep on the counter, if desired.
Keep refrigerated until ready to serve. Enjoy!
Notes
I used a frozen pound cake because it will be easier to dip into the melted chocolate without having the cake crumble.
If you would like to use a non-frozen cake, place it into the freezer to firm until mostly frozen so it is easier to dip into chocolate.
Source: Pumpkin 'n Spice
https://www.pumpkinnspice.com/chocolate-covered-pound-cake-bites/
Onion Patties
Ingredients
3/4 cup flour
1 tablespoon sugar
1 tablespoon cornmeal
2 teaspoons baking powder
2 teaspoons salt
3/4 cup milk
2 1/2 cups chopped onions (about 2 small onions)
shortening or oil for frying
Instructions
In a large bowl, mix all dry ingredients, then add milk and stir. This will give you a thick batter.
Add onions and mix until well blended.
Heat 1/2 inch oil in skillet over medium high heat. Drop batter by tablespoons into the hot oil.
Flatten with the back of a spatula, then brown on both sides until crispy, golden brown.
Drain on paper towel, sprinkle salt to taste.
Pro Tip: You can make these even more craveworthy by adding 1/4 cup crumbled, cooked bacon to the batter before cooking. Other tasty add ins include: 1/4 cup green pepper, 1/4 cup cooked mushroom, or sprinkle cheddar on top after you’ve finished cooking. So. Delicious.
Source: Totally The Bomb
https://totallythebomb.com/forget-onion-rings-these-onion-patties-are-going-to-rock-your-world
Cheesy Beer Quick Bread
Ready 45 minutes
12 Servings
INGREDIENTS
2 cups Shredded Cheese; reserve 1/2 cup for topping the bread (I used three types: cheddar, mozzarella and Monterey Jack)
1/2 cups Green Onion; Chopped
6 cups All purpose flour
2 tsp salt
2 tbsp Baking Powder
24 oz Beer; (2 bottles) (I used one light and one medium-bodied)
2 tbsp Honey
INSTRUCTIONS
Preheat the oven to 375 degrees F. Grease two standard loaf pans.
In a large bowl, mix together the flour, salt, and baking powder. Add 1 1/2 cups of the shredded cheese and green onion; toss together so that everything is well combined.
Add the beer and honey to the flour mixture. Mix until all ingredients are incorporated and there are no dry bits of flour. Don’t worry if your dough is lumpy, it’s supposed to be that way.
Divide the dough between the loaf pans and smooth the top of the dough. Bake for about 40-50 minutes (at the halfway mark, pull the bread out and cover the tops with the reserved 1/2 cup of shredded cheese. Place back into oven and continue baking), or until the top of the loaves is a golden brown and a tester inserted into the center of the loaves comes out clean.
Allow the bread to cool in the pan for 10 minutes before turning them out onto a cooling rack to cool completely.
Source: Adapted from Juanita’s Cocina
https://www.bigoven.com
Emily's Chocolate Chip Cookies
Ingredients
¾ cup sugar
¾ cup brown sugar
2 eggs
1 Tbsp vanilla
1 cup butter, partially melted
1 tsp salt
1 tsp baking soda
2¼ cups flour
1 cup quick oats, blended until flour
¼ cup quick oats (NOT blended)
1 bag Semi-Sweet Chocolate Chips
Instructions
Preheat oven to 350 degrees.
Cream sugar, eggs, butter, vanilla, salt, and baking powder together.
Add the flour, blended oats, and quick oats. Mix together until combined.
Mix in the chocolate chips.
Roll into golf ball sized balls. Place on a cookie sheet and bake at 350 degrees for 12-13 minutes. You want the bottom of the cookies to be golden brown.
Source: Recipe adapted from Emily Gibson as shown on Good Things Utah.
https://realmomkitchen.com/24494/emilys-chocolate-chip-cookies/
Lasagna Stuffed Peppers (Keto friendly)
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8 servings
Calories: 301 kcal
Ingredients
16 ounces ground beef (can sub ground pork)
1 1/4 teaspoons salt, divided
1/2 teaspoon black pepper
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 cup whole-milk ricotta cheese (I use low fat)
4 ounces frozen chopped spinach, thawed and squeezed dry
1/2 cup grated Parmesan cheese
4 large bell peppers (any color)
2 tablespoons tomato paste
1/3 cup water
1/4 teaspoon garlic powder
1 cup shredded mozzarella cheese
1/4 cup chopped fresh basil, for garnish
Instructions
Preheat the oven to 400 degrees F. Spray a 9x13-inch baking dish with nonstick spray.
Heat a large skillet over medium heat. Add the ground beef and sprinkle with 3/4 teaspoon of the salt and pepper. Cook until no longer pink, about 10 minutes, breaking up any clumps with a wooden spoon. Add the garlic and red pepper flakes and cook for another minute.
In a large bowl, combine the ricotta, spinach and Parmesan. Add the cooked beef and stir to combine.
Cut each bell pepper in half lengthwise and remove the seeds and ribs, keeping the stem as intact as possible. Set the pepper halves into the prepared baking dish. Spoon the beef and ricotta mixture into each half, mounding it on top.
In a medium bowl, whisk the tomato paste with the water until smooth. Whisk in the garlic powder and remaining 1/2 teaspoon of salt. Spoon the tomato sauce over the peppers. Sprinkle with the mozzarella.
Bake for 30 minutes, then turn the oven to broil and broil the peppers 6 inches from the heat for 1 to 3 minutes, until lightly browned. Remove from the oven and sprinkle with the chopped basil.
Store leftovers in the refrigerator for up to 4 days.
Nutrition Facts Lasagna Stuffed Peppers Amount Per Serving (1 serving (1 stuffed half pepper)) Calories 301 Calories from Fat 180 % Daily Value* Total Fat 20g 31% Saturated Fat 9g 45% Cholesterol 72mg 24% Sodium 658mg 27% Potassium 466mg 13% Total Carbohydrates 8g 3% Dietary Fiber 2g 8% Sugars 4g Protein 20g 40% Vitamin A 93.1% Vitamin C 129.4% Calcium 24.2% Iron 11.7%
* Percent Daily Values are based on a 2000 calorie diet.
Source: RecipeGirl.com (The Everyday Ketogenic Kitchen)
https://www.recipegirl.com/lasagna-stuffed-peppers/