Pressure Cooker Stuffed Bell Pepper Casserole

• 1 lb. lean ground turkey
• 1/2 of a large yellow onion, chopped
• 1 tbsp. chopped garlic
• 2 large green bell peppers, seeded and chopped
• 1 cup loosely packed cup baby spinach, stems removed and roughly chopped
• 1 - 14.5 oz. can petite diced tomatoes with garlic & olive oil, undrained
• 1 - 8 oz. can tomato sauce
• 1/2 cup vegetable broth
• 1/2 cup uncooked long grain white rice
• 1 tbsp. Worcestershire sauce
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 1/2 tsp. crushed red pepper
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• 1 cup shredded mozzarella cheese

Preheat the Pressure Cooker on the Browning setting.  Add the turkey and onion and cook until meat is browned, crumbling while it cooks with a wooden spoon.  Add garlic and cook for another minute.

Add bell peppers, spinach, tomatoes, tomato sauce, broth, rice, Worcestershire, and spices.  Stir everything to combine.  Lock lid in place and select High Pressure with 4 minutes cook time.

When timer beeps, do a pressure release of the steam for 10 minutes.

Preheat Broiler.

Spoon casserole into a sprayed casserole dish.  Sprinkle the mozzarella over the top and place under the broiler until the cheese is melted and starting to brown, about 2 minutes.

 

Enjoy!

Slow Cooker Soutwestern Frittata

• 8 eggs, beaten
• 1cup chopped smoked turkey kielbasa (about 1/2 of 13 oz. package)
• 1 cup black beans, rinsed and drained
• 1 red bell pepper, chopped (about 1 cup)
• 1/3 cup chopped yellow onion (about 1/4 medium onion)
• 1 jalapeno pepper, seeded and minced
• 1/2 tsp. salt
• 3/4 cup shredded pepper jack cheese, divided
• salsa, for serving

Spray your slow cooker with cooking spray.  In a medium bowl, combine the beaten eggs, sausage, beans, bell pepper, onion, jalapeno and salt.  Stir to combine.  Add in 1/2 cup of the cheese and stir to combine.  Pour the mixture into the slow cooker and top with remaining 1/4 cup of cheese.

Cover and cook on high for 2 hours until mixture is set and a knife comes out clean.

Turn slow cooker off, uncover and let stand, uncovered for 10 minutes.

Remove from the slow cooker by loosening the edges with a knife and inverting the crock pot onto a cutting board.

Cut into 8 slices, serve with salsa, and enjoy!  Great for meal-planning on busy weeks!!

Slow Cooker Taco Meat

• 2 lbs. lean ground turkey
• 1 medium yellow onion, chopped
• 1 tbsp. minced garlic
• 1 tbsp. cumin
• 2 tsp. salt
• 2 tsp. chili powder
• 2 tsp. paprika
• 1 tsp. dried oregano
• 1 - 8 oz. can tomato sauce
• 1/2 cup water

Brown the turkey in a large saute pan over medium heat.  Once no longer pink, add the onion and garlic and stir to combine.  Add the spices and cook until the onion begins to be translucent.  

Transfer meat mixture to a sprayed slow cooker.  Add the sauce and water and stir to combine.  Cover and cook on low 7 hours.

Serve tacos with your favorite toppings such as lettuce, cheese, sour cream, jalapenos, black olives, onions, and salsa.  Enjoy!

Slow Cooker Detox Veggie Soup

• 1 sweet potato, peeled and cubed
• 1 yellow onion, chopped
• 3 carrots, peeled and chopped
• 1 tbsp. chopped garlic
• 1 - 7 oz. can chopped mild green chiles
• 2 - 14 oz. cans small white beans, drained and rinsed
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1 tsp. paprika
• 1/2 tsp. crushed red pepper
•  2 tbsp. grated fresh ginger
• 1 tbsp. fresh minced parsley
• 1 tbsp. apple cider vinegar
• 32 oz. reduced sodium chicken broth
• 4 cups loosely packed spinach
• 1 cup frozen peas

Combine all ingredients into a sprayed slow cooker, except for the spinach and peas.  Cover and cook on low for 7 hours.  Add the peas and spinach, stir to mix, cover and continue to cook another 15-20 minutes, until spinach is wilted and peas are cooked.

Serve with grated parmesan cheese.

Enjoy!

BBQ Bacon Wrapped Little Smokies

• 1 - 12 oz. package little smokies
• 6 slices bacon, cut into quarters (24 pieces total)
• BBQ sauce

Preheat oven to 375F.  Line a baking pan with aluminum foil and lightly spray with cooking spray.

Wrap each little smokie with a quarter piece of bacon and secure with a toothpick.

Bake for 25 minutes.  Remove pan from the oven.

Brush each bacon wrapped smokie with BBQ sauce.  Put back into the oven and bake for 10 additional minutes.

Keep warm until you are ready to serve.  Enjoy!

Puréed Cheesy Broccoli Potato Soup

• 1 tbsp. salted butter
• 1 yellow onion, chopped
• 1 carrot, peeled and chopped
• 1 celery stalk, chopped
• 1 tsp. chopped garlic
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 1/2 cups unsalted chicken stock
• 1 cup milk
• 2 medium russet potatoes, peeled and chopped
• 12 oz. broccoli florets, chopped into small pieces
• 2 cups shredded Mexican blend cheese
• 1/4 cup grated Parmesan cheese

Melt butter in a large soup pot over medium heat.  Add onion, carrot, celery and garlic and cook until softened, 5 minutes.  Season with salt & pepper. Add broth, milk and potatoes.  Turn heat to high and bring the soup to a boil, then cover the pot and turn to low, cooking until the potatoes are soft, 15 minutes.

Add broccoli florets and Parmesan cheese and stir to combine.  Cook uncovered until broccoli is soft, 10 minutes.

Add Mexican blend cheese and stir to combine. 

Use an immersion blender to puree, or, in batches, add the soup to a blender to puree.

Enjoy with freshly ground black pepper & Parmesan cheese.  Hot sauce is good too!

Chicken Parmesan Patties

• 1 lb. ground chicken
• 1 tbsp. minced garlic
• 1/4 cup minced fresh parsley
• 1/4 cup grated Parmesan cheese
• 1 tsp. Italian seasoning
• Salt & Freshly ground black pepper
• Olive oil
• 2 cups marinara sauce
• 4 slices fresh mozzarella cheese

In a medium bowl, combine the chicken, garlic, parsley, Parmesan and Italian seasoning.  Season with salt & freshly ground black pepper and mix everything together.  Form the mixture into 4 equal patties (each will be about 4.5 oz).

Drizzle olive oil in a large skillet and heat over medium-high heat.  Add the patties to the pan and cook until golden brown on one side, 4 minutes.

Flip the patties and pour the marinara into the pan, around the patties. Lower the heat, bringing the marinara to a simmer, topping each patty with a slice of fresh mozzarella.   Cover the pan and continue to cook until cheese is melted and chicken is cooked through, 4-5 minutes.

These go great with some sweet potato puffs and a fresh green salad! 

Enjoy!