Thursday, May 31, 2012

4 or 5  Medium Green,Red, or Yellow Bell Peppers
1 Pound Ground Chicken
1 Cup Beef Broth
1 1/2 Cups Cooked Rice
1 Medium Onion, Chopped
1-2 Tablespoons Olive Oil
1/4 Teaspoon Pepper
1/2 Teaspoon Salt
1/4 Teaspoon Cumin
2 Teaspoons Cornstarch

1/2 Teaspoon Oregano
3 Tablespoons Tomato Paste
1 Teaspoon Fresh Lemon Juice or Imitation lemon juice :)
1/2 Cup Sour Cream

Shredded cheese(optional)

Cook rice according to the box.Brown chicken and onion in olive oil until onion is tender and meat is cooked.Add rice and all the spices to the mixture.Meanwhile, cut the tops off the green peppers and take the seeds out, keeping the tops.

Fill peppers with the rice/chicken mixture.Place pepper tops inside crock pot cut side up.Place stuffed peppers on top of tops.Pour in broth.Cover and cook on low for 6 hours.Remove peppers.Mix cornstarch, tomato paste, lemon juice and sour cream into broth.Return peppers to crock-pot.Cook on high for 30 minutes.Serve peppers with the sauce. Yummo!!! I love to sprinkle them with cheese!!

Tuesday, May 15, 2012

2 8-oz. box of macaroni
1 can of evaporated milk
1 stick of butter,melted
3 eggs
4 cups shredded cheese,separated(I use a mixture of shredded sharp, extra sharp and Colby jack cheese but you can use whatever you like.)

Cook and drain macaroni according to package & season with salt & pepper to taste.
Spray crockpot with Pam and add macaroni.
Beat eggs and milk together.
Add melted butter and stir until blended.
Pour mixture over macaroni.
Add about 3 cups of shredded cheese and stir.
Place remaining 1 cups of cheese on top of macaroni.
Cook on low about 3 hours.