Stuffed Green Peppers

This Recipe is from of one of Chat Me More's Followers (Stephani)


Stuffed Green Peppers

Ingredients: 
1 Tablespoon butter
4 Green bell peppers
1 1/2 pounds ground sirloin
1/2 pound ground sausage (hot, mild, your choice)
1 small white onion, diced fine
Oregano, Seasoned Pepper and Fennel Seed [optional] to taste
6 Roma tomatoes
2 teaspoons of crushed garlic or 1/2 teaspoon garlic powder
6 ounces of fresh Feta cheese, crumbled
1/2 cup grated parmesan or romano cheese
1/2 cup shredded mozzarella cheese (optional)

Spray casserole dish with PAM. Cook ground sirloin and sausage at low to medium heat, stirring often. Once meat is cooked through, drain thoroughly. Add all butter, onions, garlic, oregano, seasoned pepper, fennel seed and 3/4 of tomatoes. Simmer over low heat approximately 20 minutes.

Preheat oven to 350°F.

Cut off tops of all peppers, remove inner seeds and membranes and wash thoroughly. Fill all peppers with meat mixture, alternating with a layer of feta and parmesan cheeses. Place peppers into a casserole dish, side by side, adding the remaining tomatoes to the dish (around and under the peppers so they cook up and into the peppers.) [Alternatively, you can cut peppers in half vertically and stuff each half, making serving easier and speeding bake-time.]

Add any remaining mixture around the peppers and sprinkle all remaining feta and parmesan cheeses on top. Add shredded mozzarella cheese if desired for a hint of extra flavor.

Bake at 350°F for approximately 30 minutes or until browned and bubbly as desired. 

Makes 4 stuffed peppers (or 8 half-peppers.) 5 net grams of carbohydrate per serving.

Springtime Pasta by Chat Me More

Ingredients
5-6 Sweet Italian sausage links
3 large boneless chicken breast
1 to 1 1/2 pounds of bowtie or penne pasta
2 lemons
1 onion
1/2 cup of olive oil
1 tablespoon of minced jarred garlic
1/2 green squash
1 teaspoon of salt
1/2 teaspoon of black or white pepper

Preparation
Cut chicken and sausage an inch thick and cook together in a pan with olive oil, cook until
 the sausage is no longer pink. Simultaneously start boiling water for the pasta.
When water boils add pasta and add 1/2 teaspoon of salt.
Dice onion and cook with the chicken and sausage until onion is transparent.
Add garlic and grate in the squash (with or without the skin)
Squeeze lemons in the pan and mix all ingredients.
Drain pasta (about 7 minutes of cooking, cook until one's preference) and set aside back into pot.
Sprinkle salt and pepper in pan and toss with pasta.

Optional Parmesan cheese, Chat Me More did not use the cheese
for this recipe.


Serve 4-6


This dish will become one of your favorites. 


If you grate vegetables into every dish kids will not be aware
 and they will get the nutrition from the veggies. 

Chat Me More's Burrito

Ingredients
3-4 pounds of ground beef or turkey
8 ounce can of mild salsa
1 package of dry taco mix
1 can of rinsed kidney beans
1 onion chopped
1 teaspoon of minced jarred garlic
1 teaspoon of tomato paste
1/2 cup of water
8 flour tortillas
1 cup of shredded Mexican cheese
Preparation
Brown meat then add chopped onion cook until onion is transparent.
Add the can of salsa, taco mix, kidney beans, garlic, tomato paste and water.
Mix and cook for 10 minutes.
Place a tablespoon of meat mixture in the middle each of your tortillas and then roll.
Place the rolled ends on the bottom and the top of the burrito should be flat with no opens ends.
Repeat until all is rolled and place into a casserole dish and pour the left over meat on top
of the burritos.
Add cheese and cook for 20 minutes or until cheese is melted.

 Serves 4-6


This recipe has been voted the number recipe at Chat Me More.......

Potato Salad

Ingredients
10 peeled and cut in half potatoes
1/4 cup of mustard
1/2 cup of mayonnaise
4 bacon strips cooked and then diced
2 celery starks diced
1 teaspoon of salt
1/2 teaspoon of black or white pepper

Preparation
Cook peeled cut potatoes in a pot of water (water should cover the potatoes) cook until soft, but still firm.
Rinse potatoes in cold water then cut potatoes an inch thick.
Add mayonnaise and mustard add more if needed this is based on personal preference.
Mix potatoes add salt, pepper and bacon.


Refrigerate over night or for at least  3 hours.


Remember to keep the salad cold or chilled mayonnaise does spoil quickly.
Keeping it on a tray of ice will do just fine when entertaining.


This recipe will feed a party of 10 as a side dish. 

Citrus Chicken In a Bag

A complete meal in one:


Ingredients
5-6 pounds of a whole chicken
1 cooking bag
2 lemons
1 orange
1/2 cup of flour
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon of smoked paprika

Preparation
Pre-heat oven to 350 degrees.
Clean chicken throughly inside and out.
Put flour in bag and put into a roasting pan.
Place chicken in bag.
Sprinkle salt, pepper and paprika on top of chicken.
Squeeze lemons and orange on top of chicken and then place
squeezed lemons and orange inside the chicken.
Close bag with tie that comes with the bag and put a slit on top of the bag.
Cook for 1 hour to 1 1/2 cut into center of the chicken and make
sure there is no pink.

This meal was created for anyone to make in just a few steps.
Chat Me More is aware of the hectic schedules that many families
endure. Chat Me More will have a new complete meal in one monthly.


Watch the cooking videos by clicking on the links.
http://www.youtube.com/user/contactchatmemore#p/a/u/1/ju-tC1aLBwo
Part II video
http://www.youtube.com/user/contactchatmemore#p/a/u/0/sMzg6-6RRo4

Pot Roast in a Bag

Ingredients
3-5 pounds of pot roast
1 package of Lipton onion soup mix
1 roasting bag
5-6 red potatoes or any kind of peeled and sliced potatoes
4-carrots
1 1/2 cup of water
1/4 cup of flour


Preparation
Preheat oven to 325 degrees.
Pour flour in the bottom of the cooking bag.
Place pot roast in roasting bag and then into a roasting pan.
Slice carrots one inch thick.
Slice red potatoes in half.
Add onion mix on top of pot roast, then vegetables and potatoes.
Pour  the water on top of the pot roast and put a slit through the top of the bag.
Close the end of the bag with the tie that came with the roasting bag.
Bake for 1 1/2 hours depending on the size of the pot roast.
Start checking after an hour of cooking by cutting into the middle of the
roast.

The pot roast should be slightly pink inside. This of course should
be based on one's preference.


Serves 4-6

The flour will thicken the juice from the pot roast
 and this will make a delicious gravy to serve 
with the pot roast.

A slit through the bag will prevent an explosion in your oven.


This is another complete meal in one: Chat Me More wants their viewers to
 enjoy cooking and wants to make it as easy as possible for them to get a 
home cooked meal on the table without too many steps and ingredients.
Chat Me More will try and post a complete meal in one once a month. 

Corned Beef and Cabbage in the Slow Cooker

Ingredients
4-5 pounds of corned beef
1 bottle of beer
6 small red potatoes
4 carrots
1 large head of cabbage
1 tablespoon of minced jarred garlic
1 tablespoon of stone ground mustard
1 teaspoon of salt
1 teaspoon of cayenne pepper

Preparation
* Mix beer, mustard and garlic in a bowl and set a side.
* Chop carrots in disc shape 1/2 inch thick and slice potatoes in half.
* Put corned beef in slow cooker (crock pot).
* If corned beef comes with seasoning in the package put in of top
   of meat and press it into the corned beef.
*  Put carrots and potatoes on top of meat.
*  Pour beer mixture on top and cook for 8 hours on low.
*  1 hour before corned beef is done put chopped cabbage in slow
    cooker and continue to cook.

Serve with mustard and sauerkraut (optional)

(Optional) corned beef can be marinated over night in beer mix

Serves 4-6
Watch cooking video by clicking on the link.
http://www.youtube.com/watch?v=-g7I9rHvAT0
Part II
http://www.youtube.com/watch?v=idXGCfSRS_A