Sausage Stuffed Mini Peppers - total time 35 minutes

My pepper plants are producing an endless supply of peppers (finally).  I typically make one of two things with sweet peppers... some sort of fajita tacos, quesadilla, casserole... or stuffed peppers.  You can change up both meals enough for it to feel like you aren't eating the same thing you had for dinner the night before. You won't hear a single complaint out of our house if tacos are in the menu for the third time this month, but you'll probably hear some sighing if I said "stuffed peppers". And I can understand, the filling to pepper ratio can be a little off for certain preferences.  For me it's the fact you have this beautiful dinner package and then the first thing you have to do is cut it up for three minutes to be able to eat it.  Why not just serve it all cut up to begin with?  Because it's not as cute that way!

Well here comes mini sweet bell peppers to the rescue!  It's like combining our not-so-favorite anymore standby with the fun of jalapeño poppers for something that works for dinner or an appetizer!  Also, we normally have done either quinoa or ground turkey for the filling.  Now I have completely converted to sausage. We get local sausage delivered by GreenBEAN Delivery and it is so good with bell peppers!  Of course we're going to add a little more vegetables for flavor and nutrients... and there you go... a dinner you can eat with your hands.  No more cutting up the cute presentation, just eat it!

Easy Super Bowl Appetizers

The Super Bowl is coming.  In case you're like me and forgot when the Super Bowl was... it is this Sunday!  Whether you're hosting your own viewing party, going to a friend's house, or planning a chill evening at home, chances are you are making some appetizers.  Little bites and tasty dips are easy to throw together and it's always nice to bring extra food to a party (always better to have leftovers than not enough).  :)  So here are some easy recipes to score a homerun (I mean, touchdown) with your guests....

spinach artichoke dip
buffalo chicken dip
baked crab ragoons
creamy spinach pinwheels
cauliflower croquettes
chicken and spinach taquitos

  

Loaded Shredded Chicken Nachos - total time 20 minutes

So before I started reading about nutrition and really learned how to cook, occasionally I would just make some nachos for dinner which involved some chips, lots of cheese, and a little bit of salsa.  It was quick, of course.  Only about one minute in the microwave.  But had no nutritional value what-so-ever.  

After reading a couple books about digestion and the ways what you eat can cause certain annoying symptoms, most of which you might blame genetics on like unclear skin, stuffy nose, or trouble concentrating... I realized that there was more to food than just tasting good.  Food is really about nourishing your body because it takes a lot just to keep our heart pumping, lungs inhaling, and brain thinking.  I started to make a conscious effort to make sure vegetables always had a spot on my plate for both lunch and dinner.  I started to cut back on meats and gluten.  I tried to limit how much dairy I ate, but I just couldn't give up cheese.  It is little steps that make the difference.  Going to the extreme will leave you hungry and feeling deprived.  Being too strict makes it nearly impossible to enjoy a meal out with a friend.  With most things, a happy medium is best.

It's been several years since those old microwaved nachos days, but sometimes you just want what you want.  I follow a couple bloggers that plan out their meals as well and one of them posted that they were making nachos for dinner one night.  I've been thinking about whether nachos are really dinner food ever since.  I decided to make my version of loaded nachos and it was quite filling and loaded with veggies (and cheese!).  This makes a great quick meal that you eat with your hands.  Perfect for a casual weekend dinner or to have with a couple drinks tailgating.  

Kale Chips - total time 30 minutes

Okay, so I am late to jump on the kale chip bandwagon... like, really, really late.  But, in my defense, I have tried kale before and it was so gross, I spit it out.  Things like raw kale is why most people think vegetables are gross and the better something is for you, the worse it tastes (which is totally wrong, except in the case of kale).

Add a little bit of oil, salt, pepper, and a sprinkle of parm... bring on some heat... and somehow this bitter leafy green becomes a delicious, salty, crunchy treat!  I have been meaning to try making kale chips for forever.  The longer it sits in your fridge, the more bitter it gets (I hear)... so I have delayed this experiment to avoid another bitter beer face (ha, remember those commercials?!).  But now my feelings toward kale have changed and I even adjusted my Green BEAN order to get more kale!  Consider me converted!

Easy Guacamole - total time 5 minutes

Have you ever been scared to try a food?  I was convinced I would not like avocados, there was no way... so I didn't even try it.  Then one day, my friend ordered some guacamole at a Mexican restaurant, I finally got curious and tried it.  I can never look at salsa or queso dip the same way... bring on the guac!  And actually, every California-style sandwich (with avocado) while you're at it!

This was one of the things I made for my cooking night on vacation, which was enchilada night.  Seconds after I put the bowls of guacamole on the table, it disappeared (it might have had something to do with my "dinner time" is two hours later than normal family dinner time).  When we got back home, I realized I have not posted the recipe yet, maybe because I thought it was too simple since it only takes five minutes and it doesn't require any actual cooking.  Then a text message last week reminded me I still have not posted the recipe!

This recipe showcases the avocado without adding too much extra.  I mean, do you really want to mask that buttery flavor?!  Because of the simplicity, you can make a big batch and use it as a sandwich spread, add it to pasta, make tuna salad, or top a side dish.  It is also perfect for game day!

Artichoke Stuffed Mushrooms - 35 minutes

It seems like mushrooms are a love it or hate it kind of food.  I'll put myself in the "hate it" group, but my husband is definitely on the "love it" side.  I can't get over the texture.  But he loves it on pizza, in pastas, on sandwiches, pretty much on everything... except anything that I cook, since I won't eat them.

These crimini mushrooms were available in our Green BEAN Delivery order, so I thought I would give them another shot.  I think it is good to occasionally try the foods you think you hate because your tastes can change.  (Remember the first time you drank beer or wine?  If you never tried it again, you probably wouldn't be drinking it now!)

Well, I still hate mushrooms.  But my husband enjoyed these stuffed mushrooms.  So if you're in the "love it" group, or even if you're in the "hate it" group like me... give this recipe a try!

Spinach Artichoke Dip - total time 40 minutes

All-time best appetizer has to be spinach artichoke dip!  I don't know anyone that doesn't like it.  If it is on the menu, we're getting it.  And when we make it at home, its a hundred times better than from a can.  Even though it is full of cream cheese, it is also loaded with a bunch of good stuff... spinach, artichokes (duh, it is in the name), garlic, spices... yum!  It's so easy to make too!

Baked Lasagna Raviolis - total time 45 minutes

So this is cheating a little on the 40 day challenge because I already made baked raviolis a few weeks ago.  But these are different because I am actually making the raviolis!  So this recipe is kind of the spinach and artichoke lasagna recipe wrapped up in wontons.  These make a great meal covered in tomato sauce, but also make a great appetizer because they can be finger food too!

Oh... and just so you don't make the same mistake I did... artichoke petals and stems are not friendly with garbage disposals.  Toss them in the compost or garbage... not the sink!

1 cup ricotta
40 wonton wrappers
1 egg
1.5 cups spinach
1 artichoke, steamed
shredded parm
salt and pepper
.25 cup tomato sauce

1.  Preheat oven to 350 degrees.  Steam artichoke for 10 minutes and wilt spinach in pan. Remove artichoke petals, stem, and choke and chop the artichoke heart.
2.  Add ricotta, egg, chopped artichoke, spinach, some parm, and tomato sauce in a small mixing bowl.
3.  Lay out wonton wrappers on a parchment lined baking sheet.  Add about one tablespoon of filling mixture on each wonton.  Wet edges of wonton wrapper with water (brush on with finger) and carefully lay another wonton wrapper on top.  Press edges to seal.
4.  Bake for 12 minutes or until edges start to brown and get crispy.  Serve with tomato sauce.

Cheesy Chard Biscuit Poppers- total time 45 minutes

Weekend mornings are the best!  You get to sleep in and everything is at your pace, so I can make whatever I want for breakfast and not be worried about time.  Pancakes, eggs, bacon, french toast, breakfast sandwiches... mmm, I love breakfast foods.  Lately even weekend mornings seem a bit rushed, so this morning I took full advantage of my laid back schedule and made some cheesy chard biscuit poppers.  The remind me a little of the biscuits you get at Red Lobster (I assume they still have those, I haven't been to Red Lobster in years).  It is really hard to stop popping them in your mouth... yum!

2 cups swiss chard, chopped and steamed
2 eggs, remove one yolk
1 cup creme fraiche
1 cup flour
2 tbsp parm, shredded
2 tbsp butter, melted
2 oz. brie
salt and pepper

1.  Preheat oven to 350 degrees.  Chop chard and steam stems for four minutes.  Add chopped chard leaves and steam an additional four minutes.  Lay chard out on kitchen towel to absorb moisture.
2.  Beat eggs together, add creme fraiche, and melted butter combine.  Mix in flour, salt, pepper, and parm.
3.  Fold in chard and brie.  Spray muffin cups with olive oil.  Divide dough among cups.  Bake for 15 minutes.

Chicken & Spinach Baked Taquitos - total time 45 minutes

With as much Mexican food that I eat, how could I have lived so long without knowing about taquitos?  They are pretty easy to make.  Pretty much like a sauce-less enchilada, although I believe taquitos are supposed to be fried... they still get a nice crispy shell in to oven.  These make great appetizers with some salsa, guacamole and sour cream for dipping.  Or serve them as a meal with corn and spanish rice.

8 small tortillas
1 lb chicken, shredded
.5 can of beer
1 cup queso cheese, shredded
1 medium onion
2 cups spinach, chopped
1 tbsp chili powder
1 tsp red pepper flakes
1 green onion

1.  Preheat oven to 350 degrees.  Sear chicken in pot, pour beer over chicken and continue to cook for about 8 minutes.  Once cooked, shred chicken with two forks.  While shredding chicken, cook onions and spinach in pot until spinach is wilted.
2.  Combine shredded chicken, spinach, onion, chili powder, red pepper flakes, and shredded cheese in miking bowl. 
3.  Scoop about two tablespoons of mixture into tortillas and roll closed tightly.  Place in casserole dish and bake for 15 minutes.  Turn taquitos and bake for additional 10 minutes

Meggy Moo's Buffalo Chicken Dip - total time 45 minutes

With the Super Bowl quickly approaching, many of us are looking for appetizers to serve or bring to Super Bowl parties.  Most people go the traditional route with the wings, chips, and dip.  I am planning to do a little bit traditional, a few less expected finger foods (Spinach Pinwheels and Baked Crab Ragoons), and some fresh fruit and vegetables.

The traditional part of the spread is a staple at our family gatherings.  My sister-in-law is known for her 'crack in a crockpot' which is so addicting.  We typically eat it with fritos, but we have used it in mashed potatoes, on sandwiches, dip for vegetables... basically we put it on everything.

1 lb shredded chicken
8 oz. cream cheese (reduced fat)
.5 cup ranch dressing
.5 cup Franks hot sauce
.5 cup cheddar cheese, shredded

1.  Preheat oven to 350 degrees.  Cook chicken over medium heat, then shred with two forks.
2.  Combine shredded chicken, cream cheese, ranch, and Frank's in a mixing bowl.  Scoop dip into a small casserole dish and bake for 15 minutes.
3.  Remove dip from oven and top with shredded cheese.  Bake for an additional 15 minutes until bubbly.

Baked Crab Ragoons - total time 30 minutes

I love crab ragoons!  They are probably the only Chinese food (American Chinese food, really) that I crave.  That rich, creamy filling surrounded by crispy dough... so good, but so bad for you.  Now you can have all of that flavor with less guilt and you can make it easily and quickly!

1 can crab meat

4 oz. cream cheese (reduced fat)

1 garlic clove, minced

12 wonton wrappers

olive oil spray

1.  Preheat oven to 350 degrees.  In a small mixing bowl combine cream cheese, garlic, and crab meat.

2.  Spray mini muffin pan with olive oil.  Scoop 1 tablespoon of mixture into each wonton, fold up each corner, and place into muffin pan.  

3.  Spray with a little more olive oil and then bake for 20 minutes or until wonton edges get toasted brown.  Let cool down for a few minutes before enjoying.

Spinach Pinwheels - total time 30 minutes

Looking for a twist on boring croissants?  I love croissants, probably more than the next person... but some times you want to change things up and this packs in more nutrients and flavor.  You can make these for appetizers or your bread basket for dinner.  Make sure you get one for yourself, they will disappear fast!

2 cups spinach

3 garlic cloves, minced

4 oz. cream cheese (reduced fat)

1 container of crescent (precut or sheet)

1.  Preheat oven to 350 degrees.  Saute spinach and garlic for a few minutes on low heat to wilt the spinach down a bit.

2.  Roll out the crescents on a parchment-lined baking sheet.  Spread the spinach over the entire crescent and add small dollops of cream cheese on top. 

3.  Roll up the crescent and cut into eight slices.  Arrange slices on baking sheet so you can see the spinach swirl (pinwheel shape).  Bake for 15 minutes or until croissants are lightly browned on top.