I can use one or two peppers in a week, but 6, that’s a little more tricky. When BB gives me an abundance of bell peppers, stuffed peppers are really the only option. So it was, slated for tonight’s dinner on the ol’ meal plan. We had already had several tomato-based dinners this week (chili–which we ate twice, spaghetti squash spaghetti, and pizza), so I thought I’d give my husband’s heartburn a break and make stuffed peppers flavored with soy sauce, brown sugar, and ginger instead of tomato paste, borrowing flavors from my favorite halloween meal, dinner in a pumpkin. It was actually pretty tasty and healthy too! (more…)
Posts Tagged ‘Bell Peppers’
I’m taking y’all on a trip down to sunny Austin, TX for a traditional Tex Mex breakfast. You can step into nearly any self-respecting breakfast establishment in Austin and order Migas. This is the way that I make Migas but it can be made in a variety of ways. The key is to scramble eggs with corn tortillas and some veggies. The result is always flavorful, comforting and a great way to start the day. (more…)
Nothing warms the tummy more than soup and this one does it very well. Adjust the seasonings to make it spicy or tame. Add some shrimp to make it that much better. Serve some warm bread on the side and you have a fantastic meal.
If your family loves chips and dip, they will enjoy Firecracker Corn Dip. Making a spicy corn dip is easy and delicious. With a few ingredients from the Firecracker Bountiful Basket add on, you can have a tasty dip perfect for a party! Using the onions, garlic, and peppers, with corn and bell peppers makes a hearty and spicy dip. Corn dip can be served with tortilla chips or as a relish on any dish. This is mouth wateringly good! (more…)
I love spaghetti squash! It is one of the most versatile vegetables to use for dinner. I like to think of it as a surprise inside the bright yellow outer shell. When baked the inside is filled with hot, steaming strands of yellow squash that are a great substitute for pasta. We usually have it as a spaghetti for dinner one evening and the leftover is used in a stir fry. I try to use lots of the vegetables from our Bountiful Basket in the stir fry. I hope you will enjoy this recipe!
After picking up this week’s Basket and before heading to the grocery store for supplements, I sat in my car creating my menu plan for the next two weeks. I wrote meatloaf and turnip mashed potatoes down on my list, thinking I could turn what I thought was a turnip into a nice mash. About 10 minutes later, I was in the produce section at the grocery store and thought I’d check to see what turnips look like to be sure that what I had was, in fact, a turnip. (more…)
Want that cool summer refreshing bite in a salad? Open up your Valentine pack and mix up this tasty dish! Perfect for a romantic dinner or barbecue with friends. Here’s a quick side dish I love whipping up for a lunch all on it’s own or for a side dish with a warm dinner. (more…)
Here’s a fun festive little dish I use when cleaning out my fridge after Bountiful Baskets. It’s just two of us, so I don’t necessarily go through as much of the food as we should as quickly as we should. I love how pretty this is sitting on the table…. and even more than that I love how it looks like a rainbow when I take it to work for lunch all chilled and cool the next morning. (more…)
I have been exploring uses for my bag of wheat berries that is living in my pantry. I had a major risotto craving so I thought I would try to sub the wheat berries in for the rice. This recipe turned out really comforting and rich like traditional risotto. I really liked how the wheat berries made it a little chewy. (more…)
I love the bright and fresh citrus that we get in the wintertime from Bountiful Baskets but sometimes my counter fills up faster than I get them used. I was inspired to use the citrus to make a flavorful marinade for the fajitas on my meal plan for this week. The resulting chicken is moist and flavorful and it comes together super easily. (more…)