Wednesday, August 1, 2018

Beth's Amazing Stuffed Bell Peppers

Had fun looking at videos for stuffed bell peppers! I took good points from them and made my own recipe. :)

6 green bell peppers
1 cup long grain rice
3 tbs. olive oil
1 lb. lean ground beef
1/2 diced onion
2 cloves minced garlic
1 celery stock (diced)
2 carrots peeled and diced
1 large fresh tomato (diced)
1 can stewed tomatoes (chop in food processor)
1/4 cup ketchup
1 tbs. brown sugar
1 tbs. Worcestershire sauce
1 cup shredded cheddar cheese
1/4 cup parmesan cheese
seasonings: salt, pepper, Italian dried seasoning, paprika, garlic and onion powder

Pre-heat oven 375 degrees

Cook 1 cup of rice with 2 cups of water covered about 20 min. ( I used a rice steamer)

Bell Peppers
Cut tops off peppers. Clean out seeds and membranes. Rinse
In a large pot fill 3/4 full of water. Bring water to a boil. Add peppers to water and boil for 6 min. Set aside and drain on a clean towel.

Sautéed Vegetables

In 2 tbs. olive oil sauté, celery, carrots, onion, garlic, with a dash of salt and pepper, until tender. (about 8 to 10 min.) Set aside on a paper plate.

Ground Beef

In 1 tbsp. of olive oil, brown ground beef, with a dash of all seasonings above.
After meat is fully cooked, add diced fresh tomato, sauté for a few min.
Take off heat and mix together with sautéed vegetables. Set aside


In large bowl stir together chopped stewed tomatoes, ketchup, brown sugar, and Worcestershire sauce. Set aside

Stuffing mixture

In a large bowl mix together- steamed rice, browned meat mixture with sautéed vegetables, 1/2 of sauce, cheddar, and parmesan cheese. Set aside

In the bottom of baking dish add a little sauce plus 1/3 cup water.
Put cooked bell peppers in baking dish and fill peppers with stuffing mixture.

Top with a spoon of sauce and sprinkle of parmesan cheese.

Bake 375 uncovered for 30 min.
Crazy yummy!!

Wednesday, July 18, 2018

Beth's Flavorful Goulash

1 tbs. olive oil
1 lb. lean hamburger
1/2 diced medium onion
3 cloves of minced garlic
1 tsp. Italian seasoning
1 can stewed tomatoes- puree in food processor
1 jar Bertolli organic tomato and basil sauce
3 cups water
3 tbs. soy sauce
2 tbs. brown sugar
1/2 tsp. black pepper
2 cups raw Barilla elbow pasta

In a large pot brown ground meat, onions, and garlic in oil. (about 10 min.)
Then add all other ingredients except raw pasta
Stir and cover, simmer for 20 minutes.
Then add raw pasta to sauce and stir
Cover and simmer (soft boil) for 15 minutes, stirring occasionally.
Set off heat and let sit for 15 to 20 min. The pasta will swell and soak up sauce.
So yummy! Enjoy!
Put grated parmesan cheese on top (optional)

Easy Crunchy Garlic Bread

Pre-heat oven 400
Slice French bread in half, spread with (any) butter, sprinkle with garlic powder.
Bake for 12 minutes. After can put under broiler for 2 minutes to brown top.

Sunday, April 22, 2018

Beth's Garlic Shrimp Scampi

1 bag of defrosted raw medium shrimp
4 tbs. unsalted butter
3 tbs. olive oil
2 tbs. fresh lemon juice
3 cloves of minced garlic
Dash of salt, pepper, paprika, dried parsley, and Mrs. Dash

Pre-heat oven 450
In a sauce pan heat up all ingredients except shrimp on med high heat for 2 minutes. Set aside to cool
Place shrimp in a 9x12 baking dish
Toss butter garlic sauce all over shrimp
Bake for 12 min.
Make with angel hair parmesan pasta and steamed broccoli.
Crazy yummy!

Wednesday, March 7, 2018

Beth's Tzatziki Dip

1 grated English cucumber (spoon out seeds and squeeze out water in 2 paper towels)
1 clove crushed finely chopped garlic
zest of a lemon
Juice of a lemon
Dash of salt, pepper, and dill weed
1 tbsp. chopped parsley
1/2 cup nonfat Geek yogurt
Mix all ingredients together well.
Eat with pita chips or veggies. Great as a spread on a Gyro.
SO yummy!

Wednesday, January 24, 2018

Beth's Shrimp Cocktail Salsa

1 cup diced fresh tomatoes
2 tbs. of fine diced onions
2 tbs. chopped fresh cilantro
2 or 3 jalapenos, diced fine (seeds and ribs removed)
1 diced avocado
12 oz. cooked small shrimp, chopped
1 clove of crushed garlic
Juice of 1 lime
1 cup V8 juice
Salt and pepper to taste
Get with your favorite tortilla chips and dig in!!

Thursday, August 3, 2017

Beth's Italian Spaghetti and Meatballs

Sauce Recipe:

Sauté in a large sauce pan for 5 minutes
2 tbsp. of olive oil
1/2 of a diced small onion
1 carrot peeled, and grated
1 jar of drained mushrooms
2 cloves of minced garlic
Then add:
1 jar of Bertolli vineyard marinara with burgundy red wine. Add some water to rinse out jar.
1 small can of hunts tomato sauce with basil, garlic, and oregano
dash of Italian seasoning, salt, and sugar.
Simmer 1 hour
I have green and black olives on the side to add to your sauce. (optional)
Cook angel hair pasta, rinse in cold water and set aside.
 I know this is not typical for Italians but my mom did it this way, so do I.

Meat Ball Recipe:

1 lb. ground sirloin
Tear in small pieces, 2 slices of Italian white bread (cut off crust)
1 egg
1/4 cup milk
dash of salt, Mrs. Dash, Parsley, Italian seasoning, red pepper flakes, and garlic and onion powder.
1/4 cup parmesan cheese
Mix together on let set in refrigerator 1 hour.
In a large skillet add 1/4 cup oil and put on med. heat; brown meat balls on both sides. Don't crowed pan with meatballs while cooking.
The meatballs can stick so use tongs, to get under meat balls to turn.
Then set meatballs aside.
Then add browned meatballs to sauce and cook for 30 to 45 minutes.
Top meatballs and sauce on cooked angel hair pasta. You can also put it on a sub or on the side of your plate.
Make a salad a salad too. Delicious!!

Thursday, June 1, 2017

Zucchini Parmesan Casserole

My son Jonathan made this, so delicious!

Preheat oven 375
Cut 2 medium zucchini on a angle (medium sliced). Season with salt, pepper, and olive oil, then set aside.
In a small sauce pan, simmer 1 small can tomato sauce, 1 teas. olive oil, 1/2 cup chicken broth or vegetable stock, 1 tbs. parsley, and sprinkle of Ms. Dash seasoning. Simmer for 30 min.
Topping- 1/2 cup of parmesan cheese, 1/2 cup panko bread crumbs and 1 teas. Italian seasoning
In a 9/13 baking dish, layer zucchini, then sauce, then sprinkle with topping. Drizzle top with a little olive oil.
Bake 375 for 25 minutes
So good!!