Stuffed Green Peppers for Two

Stuffed Green Peppers for Two

Ingredients:

• 1 large green pepper
• 1/4 lb. ground beef
• 4 oz. tomato sauce
• 1/8 cup uncooked instant rice
• 1/2 tbsp. chopped onion
• 1/4 tsp. sea salt
• 1/8 tsp. black pepper
• 1 egg beaten
• 2 tbsp. shredded cheese of your choice

Directions:

1. Cut pepper in half top to bottom, clean and remove seeds
2. Blanch pepper in boiling water 5 minutes
3. Drain pepper and rinse in cold water
4. 
   
5. Combine beef, 1/8 cup of tomato sauce, rice, 1 tbsp. cheese, onion, salt, pepper and egg - mix well
6. Place beef mixture in each half of the pepper
7. Cover with remaining tomato sauce
8. Cover and bake on 350 degrees for 45-60 minutes - until beef is no longer pink
9. Sprinkle top of each pepper with remaining cheese
10. Return to oven for 5 minutes until cheese has melted

Trout with Snap Peas

Trout with Snap Peas

Ingredients:

• 2 whole trout filets
• 1 tsp. olive oil
• 1 tsp. lime juice
• 1/4 tsp. cumin
• 1/4 tsp. sea salt
• 1/8 tsp. black pepper
• 
  
• 1 cup snap peas, trimmed and halved
• 1/4 cup sliced shallots (don't use green onion if you can avoid it - too strong)
• 1 tsp. chopped fresh dill

Directions:

1. Pre-heat broiler to high
2. Arrange trout on a baking sheet/pan, flesh side up
3. Brush trout with 1/2 of the olive oil
4. Drizzle lime juice on top
5. Sprinkle with salt, pepper and fresh cumin (if you desire)
6. Broil until done to your taste.
7. 
   
8. Heat skillet over high heat
9. Combine peas, shallots in small bowl
10. Add rest of olive oil, peas and shallots to skillet
11. Coast well, stir often
12. Add dill and salt for last minute or so.
13. Serve over the trout

Serves 2

Tacos

Tacos 

Ingredients:

• 1/4 lb. ground turkey and/or ground beef
• 1/4 onion, chopped thick
• 1 clove minced garlic
• 1/4 tbsp. chili powder
• 1/4 tsp. sea salt
• dash cumin
• 1 oz. Hatch diced green chilies
• 4 taco shells 
• 3/4 cup shredded cheese (Monterey Jack, Mexican mix or cheddar)
• optional - refried or chili beans

Directions:

1. brown meat until done adding onion 1/2 way through
2. add garlic, chili powder,cumin, sea salt, green chilies
3. warm taco shells 5 minutes in oven at 325
4. fill shells 1/2 way with meat, top with fresh cut onion and cheese
5. add hot salsa to taste

Alternative -- serve refried beans or chili beans as a side or put a spoonful into the taco shell before adding the meat

Twice Baked Mashed Potatoes

Twice Baked Mashed Potatoes

Ingredients:

• 1 lb. potatoes
• 1/2 cup sour cream
• 1/8 cup milk
• 1 tbsp. melted butter
• 1/4 cup onion, chopped small
• 2-3 oz. shredded cheddar cheese
• sea salt and pepper to taste

Directions:

1. Clean and boil potatoes until tender; drain
2. Move potatoes to large bowl and mash
3. Add milk, sour cream, butter, onion, salt, pepper and 1 oz. cheese
4. Spoon into greased 2 quart glass baking dish
5. Sprinkle top with remaining cheese
6. Bake uncovered at 350 degrees for 30-35 minutes

2-3 servings

Eggs in a Hole

Eggs in a Hole

Ingredients:

• 4 eggs
• butter
• 4 slices of bread of your choice
• sea salt
• pepper

Directions:

1. Butter each slice of bread
2. Use cookie cutter to make hole in each slice of bread
3. Place each slice of bread on a cookie sheet along with the cut centers
4. Crack one egg into each center hole
5. Add salt and pepper to taste
6. Bake in oven at 325-350 for 15-20 minutes - until egg suits your taste.

Fried Okra Patties

Fried Okra Patties

Ingredients:

• 1/4 lb. okra
• 1/8 cup onion, diced fine
• 1 egg
• 1/2 cup flour
• 1/4 tbsp. baking powder
• 1/8 cup corn meal
• 1/8 cup water
• Olive Oil
• sea salt and pepper to taste

Directions:

1. Combine okra, onion, salt, pepper, egg and mix well
2. Combine flour baking powder and corn meal and mix well
3. Mix all ingredients together
4. Heat oil to medium high 
5. Drop okra mixture one tablespoon at a time into the oil
6. Cook until light brown on all sides

Slow Cooker Chuck Roast with dry Salad Dressing Mixes

Slow Cooker Chuck Roast with dry Salad Dressing Mixes

Ingredients:

• 3 pound beef roast such as a chuck roast
• 1 envelope of dry Italian salad dressing mix
• 1 envelope of dry Ranch salad dressing mix
• 1 envelope of dry brown gravy mix
• 2 cups water

Directions:

1. Put the water in a measuring cup that is larger then the amount of water you are using. 
2. Now add and mix all three envelopes to the water. Mix until blended completely. 
3. Brown the roast (if desired) Add the meat to your cooker. 
4. Pour the water, salad dressing mixture over the roast.In the slow cooker, 
5. cook it on high for about 4 hours, on low about 8 hours.