Quinoa Stuffed Green Peppers With Homemade Guacamole

I recently discovered quinoa and I've been hooked!  I was craving stuffed peppers the other day and I came up with this delicious and filling recipe! I also topped it off with my homemade guacamole!

**  This recipe feeds one person, just double the pepper ingredients to feed more than one **
                 { You could also remove the Chicken granules for a vegetarian meal. }

Ingredients:

Peppers:
1 Green Pepper
1/4 C Quinoa
1/4 C Diced Red Onion
1 Tsp Wyler's Chicken Granules
3/4 C Water
1 Tsp Chopped Cilantro
Can of Vegetarian Refried Beans

Can of Enchilada Sauce

1/4 C Shredded Extra Sharp Cheddar 

Guacamole:

1/2 Avocado
1/2 Tomato Chopped & Seeds Removed
1 Tsp Chopped Cilantro
2 Tbs Frontera Tomatillo Salsa

Add the diced onion, quinoa, water, & chicken granules to a small sauce pan - cover slightly with a lid.  Cook on a medium to low heat until all water is absorbed.  Fluff with a fork. Once the quinoa is cooked take the quinoa off the stove and mix in 1 tsp of the chopped cilantro, and add the shredded cheese, stir.

In the meantime heat the oven to 375 and cut the top off the pepper. Gut out the insides.  Cook the pepper in the microwave for 90 seconds to soften the pepper.

Add a layer of refried beans to the bottom of the pepper, fill the rest with the quinoa mix.

Pour a layer of enchilada sauce in a baking dish.  Place the peppers on top of the enchilada sauce. Cover with tin foil and cook for 25 minutes.  After 25 minutes take off the tin foil and cook for another 5 minutes.

When the peppers are almost done start making the fresh guacamole!  Cut an avocado in half, don't use the side with the pit.  Keep the pit half in the fridge (it stays fresh longer with the pit left in it).
Mash half of the avocado with a fork. Mix in the chopped cilantro, tomatillo salsa, and diced tomatoes.

Cut the pepper in half to serve, drizzle the enchilada sauce on top and serve with guacamole!

Loaded Baked Potato Soup - Two Ways

{ My Husband's Soup -- see mine below }

I have a picky eating husband who won't ever eat a vegetable.  This recipe works well for us because you can make it two different ways.  You honestly could throw all the ingredients together and mix in the serving bowl, however I always make our dinners "buffet style" that way my husband can skip the veggies all together.  This soup is really easy to make, and very filling! 

Ingredients:

2 XL Baking Potatoes, or 4 smaller potatoes

1 Can of Campbell's Chicken Broth

1 Cup of Milk (I used skim)

Bacon

Shredded Cheddar Cheese (I use Kraft Extra Sharp Cheddar)

Top The Tater or Sour Cream

Broccoli 

Diced Red Onion  

Salt & Pepper to taste

Bacon:

Preheat oven to 400 and line a cookie sheet with tin foil.  I only cook as much bacon as we will eat so I don't waste it.  This dinner I used 9 strips (5 for my husband and 4 for me). Cook the bacon for 12 minutes and flip bacon.  Put the bacon back in the oven for another 5-10 minutes depending on how crispy or soggy you like your bacon.  You can always cook it stovetop too if you prefer.

Potatoes:

With a paring knife peel the skin layer off the potatoes & cut potatoes into small pieces.  Add potatoes to a large pot of cold water and bring to a boil.  Cook the potatoes until they soft and almost ready to mash.

Broccoli: 

Steam broccoli in a steam basket.

Once the potatoes are soft add them to a large microwavable bowl.  Add the milk and can of chicken broth, stir.  Microwave for 5 minutes, stir.  Microwave for another 5 minutes.  Mash the potatoes with a potato masher until all potatoes are mashed.

Serve buffet style! Start with the potato soup as a base and add bacon, onions, steamed broccoli, Top The Tater, & Cheddar Cheese - as much, or as little as you like!

{ My Soup }

Homemade Beef Stroganoff

You know when your mom makes something so delicious and you try, and try to recreate the recipe at home but you're doomed for failure?  Yeah this was that recipe for me.  I feel like I have finally perfected it though & I want to share it with you!  It's my go-to recipe for Fall.  Very warm and filling, and might I add pretty easy!

Ingredients:
Roast:
Chuck Roast
Lawry's Season Salt
Onion Seasoning
2 Tbs Spice World Squeeze Garlic
3 Tbs Extra Virgin Olive Oil
6 Wyler's Beef Cubes
6 Cups of Water

Stroganoff:
1/2 Large Bag of Egg Noodles
Campbell's Family Size Cream of Mushroom
1/2 Cup Red Onion
6 Tbs Butter
1 Tbs Spice World Squeeze Garlic
1/4 C Sour Cream
Salt & Pepper

** Please note the roast has to be prepared one day in advance **

Directions: 
Step One
Before bedtime make the following:
Bring 6 cups of water to a boil.  Add the 6 Wyler's Beef cubes & stir until the cube disappears.
Take your roast and sprinkle Lawry's Season Salt, Onion Seasoning & rub the Squeeze Garlic into the roast.  Get a large saucepan & add 3 Tbs of olive oil, turn the heat up on high.  Once the oil is heated add the roast and sear all sides.
Once the roast is seared (to lock in all the juice) place the roast in your crock-pot. Then add the beef broth you made.  Put the lid on and set the crock-pot to low.

Step Two
Supper Time!!
Boil a pot of water and cook your egg noodles according to the back of the package.

Chop 1/2 C of red onion & remove roast from the crock-pot.  Cut up roast into pieces and trim off excess fat.  Take 6 Tbs of butter and place it in a large saucepan on medium-low heat.  Once the butter has melted add the 1/2 C of chopped onion, and 1 Tbs of Squeeze garlic.  Heat the onion and garlic for about 5 minutes until the chopped onion appears puffy. {see picture below}

Add your cut up roast pieces & can of cream of mushroom to the saucepan & stir frequently. Once the sauce appears to be heated throughly add 1/4 C sour cream and stir. Season with salt & pepper!

Serve the stroganoff over your egg noodles. 

This also tastes great the next day, just reheat your leftovers and serve! 

Creamy Quinoa Chicken

 I've been experimenting with quinoa lately and I came up with a delicious medley of quinoa, steamed veggies, rotisserie chicken, tomato & avocado!  The avocado adds a creamy texture and ties the whole meal together.  It's pretty easy and tastes amazing!
Grocery List:

Creamy Quinoa Chicken
Ingredients:
1/3 Cup Quinoa
1/2 Tsp of Wylers Chicken Granules 
1 C Shredded Rotisserie Chicken 
1/2 C Broccoli 
1/2 C Green Pepper Chopped
1C Zucchini Chopped
1/2 C Baby Carrots - Shredded Carrots work fine too
1/2 C Red Onion Chopped 
1 Avocado 
1 Tomato 
Salt & Pepper to taste

Feeds Two -- **Double Recipe if needed**
{I also do not measure the veggies, I just eyeball it. }

Directions:

Cut up broccoli (not pictured), green pepper, zucchini, baby carrots & red onion.  

Take a medium saucepan and add a steaming basket, {I add water slightly below the basket.} Add veggies to the steaming basket put a lid on the sauce pan and heat slightly over a medium heat. 

In a small sauce pan measure 1/3 cup quinoa - Add 3/4 cup water and 1/2 tsp of chicken granules.  Put quinoa on a medium  heat.  Once you get to a slow boil lower the heat and add a lid  to the pan.  Check on the quinoa frequently and stir.  In the meantime...

Cut up rotisserie chicken, tomato, and avocado.  Salt and pepper to taste.

 Once the veggies are fully steamed remove from heat and scoop out into serving bowl. 

Once all the water has evaporated add the quinoa to the serving bowl as well.

Add the shredded chicken, avocado slices, and tomato to the serving bowl.  

Mix and serve!

ENJOY!