Have you ever really wanted something to eat but then you remember all of the extra work it takes to make that particular dish so you decide it’s not worth the time. I have several recipes that are like this. Lasagna for example, and in tonight’s case stuffed bell peppers. I love stuffed peppers and there are lots of different ways to make them, but they are a lot of work! Prep and cook the filling, stuff them, top them, and bake em up! It’s a lot of steps!
So tonight I made a deconstructed skillet version of stuffed peppers that are so delicious!
Here’s what you need:
1.5lb lean ground beef or venison
3 bell peppers cut into strips
1 md onion chopped
1pkg pre-cooked brown rice
1can diced tomato
1Tbsp worchestishire sauce
1tbsp onion powder
1tbsp garlic powder
Salt and pepper to taste
1c. Sharp white cheddar cheese shredded
In a hot skillet cook peppers and onions until tender crisp remove and set aside. Brown your ground meat in the same skillet add seasonings, rice and tomato’s cook on med-high heat for another 2-3 minutes add peppers and onions and continue to cook for another ,3-4min. Top with cheese and bake in the oven for approximately ,5minutes or until cheese is melted. Serve hot! Enjoy!!
Time for another Sunday dinner! Today we are keeping it simple. I made this awesome skillet chicken with cream sauce it’s fast, easy, and super flavorful!
I really love meals that I can make in one dish or pan. I especially love my cast iron skillet. This thing is a kitchen beast. If you haven’t tried using cast iron for cooking it’s a must! I’ll post more on the care and benefits of using cast iron later.
You’ll love this chicken recipe though. Here’s what you need.
2lbs chicken tenders
2Tbsp chili powder
1Tbsp onion powder
1Tbsp garlic powder
1.5 tsp salt
1 c water or chicken broth
1/2 c heavy cream
1/2tsp xantham gum this helps to thicken the sauce, you can buy this at most health food store and large grocery chains.
Preheat your skillet and melt 3Tbsp of the butter. Mix together the seasonings, and use all of the seasonings mix to thoroughly coat the chicken. Add chicken to the skillet. Cook 6min on med-high heat turning once. Add the other 3 Tbsp of butter, water, and cream. Allow butter to melt and sauce to bubble then add the xantham gum. Mix in well and allow to cook on medium heat for an additional 10-12 minutes turning chicken occasionally. The sauce will thicken up slowly but is not meant to be a super thick sauce. Serve hot with a spoonful of the sauce on top and enjoy! It’s that easy!