Tuna Salad!

These are all the basic ingredients.

  Lucy cant take her eyes off that sandwich!

               

                 

Quick sandwich I put together.

This recipe is another really easy one and only takes a few minutes to make. All you do is mix all of the ingredients together. 


Ingredients:
1. 2 cans of tuna
2. A cup of corn
3. About 5 mini dill pickles
4. About 2 tablespoons of mayo

Enjoying Some Tasty Wine

MMMMmmmmm

More recipes to come tomorrow...

Quick Tacos On The Go

I shredded some cheese over it and put the lid over it for about 5 minutes for the cheese to melt perfectly on there.

I made this from what I had lying around the kitchen and it turned out amazing. This is defiantly a fast and easy recipe any skill level cooker can make instantly.




Ingredients:
1. 2 Bell Peppers
2. Half packet of taco seasoning
3. Crushed red pepper
3.  About a pound of ground beef
4. Shredded Cheddar
5. Onoin


Directions:
1. Cook the ground beef on a skillet and mix in onion and bell pepper.
2. Then add in the taco seasoning with about 2 table spoons of water.
3. After everything is mixed well together and seems all the way cooked, add the shredded cheese on top and put the lid on for about 5 min to make the cheese melt perfectly.
4. Finally serve them all out to your friends!

Couscous Beef Stuffed Peppers Topped off With Cheddar

Ingredients:
1. 6 peppers
2. About 2-3 cups of Couscous
3. Cup of shredded cheddar
3. Bowl of guacamole. ( Recipe to it can be found in my earlier posts.)
4. 1 lb Ground Beef
5. Diced Onion
6. Hot Chili sauce
7. Sour Cream


Directions:
1. Cook the ground beef mixed with the diced onion.
2. After the beef is finished cooking toss in the cooked couscous and mix it in.
3. Cut all of the peppers in half and take out the inside.
4. Fill all the peppers with the mix.
5. Bake on 350F for about 20 minutes and then add the cheddar on top and leave in for another 10 minutes.
6. After that you can free style the guacamole, sour cream, and hot sauce.

Woops!

Been busy cooking so haven't been able to post in a while! Its a good thing I have Lucy helping me out.

Stuffed Shells with Sausage and Spinach

How to make Baked Shells with Sausage and Spinach

Cook some large pasta shells according to the package directions. Then, when they are cooked, drain and add to a large bowl filled with ice water.

Now, on to the filling. Start by removing the casing from sausage links. Just use a sharp knife to pierce the casing and peel it off the meat.

Heat a large skillet over medium heat. Once hot, add the pork sausage to the pan and use a wooden spoon or similar to break the sausage apart. Cook the sausage until browned.

Add a tablespoon of minced garlic and cook for about 30 seconds. Watch the garlic does not burn, here.

Pour in a can of diced tomatoes, juice and all.

Now defrost some frozen spinach in the microwave (this takes 1-2 minutes), once defrosted, squeeze the spinach over a bowl. We do not want the water, only the spinach.

Add the spinach to the pan and stir.

Now, remove the pan from the heat and add in some ricotta cheese. This will make the filling creamy. Taste for seasoning, then use a spoon to fill each pasta shell.

Sprinkle a little cheese on top then bake in the oven for 25-30 minutes or until the cheese has melted and the tips of the shells begin to crisp up and brown.

Baked Shells with Sausage and Spinach Recipe

The filling for these stuffed shells are not too gooey or soft, so not only do they make for an excellent dinner served with a salad on the side, they double as finger food for your next party. Substitute pork sausage for chicken sausage, just add a tablespoon of olive oil to the pan before adding the chicken sausage so it does not stick to the pan.

Prep Time: 5 minutes

Cook Time: 35 minutes

Yield: serves 4

Ingredients

• 16-18 jumbo pasta shells
• 1 pound fresh pork sausage links, casing removed
• 1 tablespoon minced garlic
• 1 (14-ounce) can diced tomatoes
• 1 cup frozen spinach, thawed and squeeze dry
• 1/2 cup ricotta cheese
• 1/2 cup shredded mozarella cheese
• salt and freshly ground pepper

Method

1. Preheat oven to 350 degrees F and fill a large bowl with cold water and ice, set aside.
2. Bring a large pot of salted water to a boil. Add pasta shells and cook according to package directions. Drain well then add to ice water until ready to stuff.
3. Heat a large skillet over medium-high heat. Add pork sausage then use a wooden spoon to break up the sausage, cook 5-6 minutes until browned.
4. Add garlic and cook 30 seconds then add tomatoes and spinach; cook 1 minute.
5. Remove pan from heat and stir in ricotta cheese.
6. Using a spoon, fill pasta shells with pork filling and arrange in a baking dish (9-inch x 9-inch baking dish works well). Sprinkle tops with shredded cheese then bake in the oven 25-30 minutes until cheese has melted and tips of shells begin to crisp and brown.
   
   Found this entry here!!

Spinach & Bulgur Wheat Stuffed Red Peppers {Vegan}

Spinach & Bulgur Wheat Stuffed Red Peppers {Vegan}
This is a similar recipe to the stuffed bell pepper recipe I posted up last month except with a vegan twist to it. I found it at this blog. I highly recommend trying to make stuffed peppers because they are simple to make and turn out great when baked in the oven.

Serves 6
1 cup bulgur wheat (medium ground)
1 teaspoon salt, divided
2 cups boiling water
3 tablespoons olive oil, divided
2 medium onions, diced
5 large cloves garlic, minced
1 lb baby spinach, rinsed
1/8 teaspoon black pepper
6 medium red bell peppers, halved and deseeded
4 tablespoons pine nuts

Combine the bulgur, 1/2 teaspoon salt, and boiling water in a medium bowl; cover and let sit until tender, about 20 minutes.  Drain the bulgur in a fine mesh sieve, gently pushing with the back of a wooden spoon to extract as much water as possible; set aside.

Preheat oven to 400F.  Line a large baking sheet with foil or a silpat liner; arrange the peppers (cut side up) on the baking sheet.  Set aside for now.

Heat 2 tablespoons of oil in a large skillet over medium-high heat; add the onion and cook until softened and starting to brown, about 5 to 7 minutes. 

Add the garlic and cook 1 minute, then stir in the spinach and 1 tablespoon of water and cook (covered) until wilted, about 3 to 5 minutes. 

Turn off the heat and stir in the black pepper and the remaining 1/2 teaspoon salt.
Stir together the bulgur and spinach mixture and stuff it into the peppers.  Pour 4 tablespoons of water into the bottom of the pan; cover with foil and bake until the peppers are tender, about 45 minutes.

Add the remaining 1 tablespoon of oil to a small skillet over medium heat.

Add the pine nuts and cook until golden brown, about 1 to 2 minutes, stirring constantly. Sprinkle the toasted nuts on top of the stuffed peppers and serve.