Stuffed Pepper Stir Fry

I love stuffed peppers, but it is a big job. I usually like to roast the peppers a little before I even stuff them so they are soft, otherwise my family only eats what’s in the pepper. So, all that work for them to pick around the actual pepper. Hence, the Stuffed Pepper Stir Fry! It is much easier than the traditional stuffed peppers. It is perfect for a quick weeknight dinner.

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Stuffed Pepper Stir Fry

Ingredients

  • 1 tablespoon of olive oil
  • Salt and Pepper
  • 2 pounds of ground Italian sausage
  • 2 onions, chopped
  • 3 cups of chopped peppers (sweet bell peppers, sweet long peppers, cubanelle, etc…)
  • 2 cloves of garlic, peeled and chopped
  • 3 cups of instant white rice
  • 3 cups of low sodium chicken broth
  • 8 oz. can of tomato sauce
  • 2 tablespoons of Italian Parsley, chopped

Directions

  1. Heat the oil in a deep saute pan.
  2. Add the sausage and brown. Season with salt and pepper.
  3. Drain the sausage and set it aside.
  4. Add the peppers and onions to the pan. Season with salt and pepper. Cook until tender.
  5. Add garlic and cook for one more minute.
  6. Remove from the heat and set aside until needed.
  7. Cook your instant rice per directions on the box (use chicken broth instead of water)
  8. Combine the veggies and the sausage. Stir and reheat.
  9. Add sauce. Cook for 5 more minutes.
  10. Add parsley and remove from the heat.
  11. I like to serve it with the rice in the bottom of the bowl and top it with the Stuffed Pepper Stir Fry.

Enjoy!

If you enjoyed this recipe you will also like…

Stuffed Peppers

Shrimp with Red Beans and Rice 🍤

Sausage and Peppers

Spring Pasta

Spring is here and it’s getting hotter in Florida! When it gets hotter, the food has to get a little lighter. Instead of my pasta with meat sauce or meatballs, I like to add more veggies. One of my favorite side dishes of all time is peas and onions. When I have no fresh veggies in my fridge that is my go to. Sometimes I add it to pasta or rice and it is delicious. I took my fav, peas and onions and added a lot of other great ingredients and tossed it with pasta. OMG. This dish is really tasty and one of my family’s favorite meals.

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I cook dinner almost every night. There are a few items that I can not live without.

  1. Large Pot:  I use this to boil pasta or to make sauce and soup.
  2. Saute Pan:  I use this to saute veggies and make a quick crushed tomato sauce.
  3. Wooden Spoons:  I can’t get enough of these…

 

Spring Pasta

Ingredients

  • 2 tablespoons of olive oil
  • 1 package of mushrooms, sliced
  • 1 onion sliced thin
  • 4 oz. package of diced pancetta
  • Splash of low sodium chicken broth
  • 1 bag of frozen baby sweet peas
  • Salt and pepper
  • 2 pounds of pasta (I prefer shells or bowties)
  • Grated pecorino romano cheese

Directions

  1. Heat olive oil over medium heat in a deep saute pan.
  2. Add mushrooms and onions and cook until all the juices from the mushrooms evaporate and the mushrooms and onions are browning.
  3. Add pancetta and cook for about 5 minutes.
  4. Remove from the heat and add the chicken broth. Scrape the pan with a wooden spoon.  
  5. Return to the heat and add the peas. Season with salt and pepper. Cook until peas are heated through.
  6. Set aside.
  7. Bring a pot of salted water to a boil. Cook pasta according to directions on the box. Save some pasta water if needed to moisten the pasta in the end.  
  8. Combine the veggies and the pasta.
  9. Drizzle with olive oil and top with grated pecorino romano.

If this recipe is your kind of meal, you will also enjoy…

Mini Tortellini, Sausage and Spinach

Poolside Pasta Primavera

Bowties with Broccoli

Orecchiette with Sausage, Mushrooms, and Tomatoes

Lasagna Rolls

Lasagna is the perfect dish for any holiday. My mom makes the absolute best lasagna. She made it for every holiday. We all loved it and would enjoy it for weeks later. She’d have leftovers and then a whole tray in the freezer for another night. It is the ultimate comfort meal.

I love lasagna, but I’m not a big fan of making it. It always looks a little messy when I make it. I would prefer to make a tray of stuffed shells, baked ziti or lasagna rolls! It looks better and I like that it has less ricotta cheese.

I love spinach in my lasagna rolls because I love veggies. If I put spinach, I don’t serve meat with it. If I leave the spinach out, I serve it with a side of meatballs or meat sauce. Either way lasagna rolls are delicious and comforting and presents beautifully.

Of course double the recipe for a bigger crowd or to put one tray in the freezer for a later date.

A basic marinara sauce should be made first. You can find the recipe here. 👇🏼

Marinara Sauce

If you decide to leave the spinach out and do meat sauce, you can find the recipe here👇🏼

Meat Sauce 

or Meatballs!

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Lasagna Rolls

Ingredients

  • Marinara sauce
  • 10 oz package of frozen spinach(optional)
  • 1 box of lasagna noodles
  • 32 oz container of ricotta cheese
  • 2/3 cup of grated pecorino romano cheese
  • 1 egg
  • Salt and pepper

Directions

  1. Pre-heat oven to 350.
  2. Boil a large pot of salted water and cook noodles per directions on box. Drain and set aside to dry.
  3. Put about 1 cup of sauce in the bottom of a baking dish.
  4. In a mixing bowl combine the spinach, ricotta, pecorino, and egg.
  5. Add salt and pepper to taste.
  6. Lay the noodles out flat and spread about 2 tablespoons of the ricotta mixture evenly on the noodle.
  7. Roll and place seam side down in baking dish.
  8. Cover with sauce and sprinkle with with some more pecorino Romano cheese.
  9. Cover tightly with foil.
  10. Bake for 45 minutes or until bubbly.

Enjoy!

Other pasta dishes that are perfect to feed a crowd…

Baked Ziti with Sausage

Rigatoni with Roasted Eggplant and Ricotta

Ravioli with Crushed Tomato Sauce

Orecchiette with Sausage, Mushrooms, and Tomatoes

 

BBQ Chicken and Cabbage Steaks

By Alexandra Salvatore

Tonight I wanted a healthy and simple dinner. That’s exactly what this is.  It literally took 5 minutes to prep!

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BBQ Chicken & Cabbage Steaks

Ingredients


Cabbage Steak Ingredients:

  • 1 cabbage
  • EVOO
  • salt and pepper

BBQ Chicken Ingredients:

  • Boneless chicken thighs
  • your favorite BBQ Sauce
  • 2 bunches of chopped scallions

Directions

  1. Preheat oven to 425 degrees.
  2. Wash and remove the outer leaves of the cabbage.
  3. Cut the cabbage into 1 inch steaks.
  4. Brush both sides with olive oil.
  5. Salt and pepper both sides of the cabbage.
  6. Place on a baking sheet.
  7. Cover the chicken thighs in BBQ sauce
  8. Top the chicken with chopped scallions.
  9. Place on a separate baking sheet.
  10. Bake both the cabbage and the chicken for 40 minutes.  It will be perfect!

Enjoy!

If you like this recipe, you will love…

Irish Soda Bread

Slow Cooker BBQ Chicken

 

 

 

Italian Salad(Pasta or no Pasta)

Let’s face it, I love all pasta.  I love it hot, cold and leftover!

When I think of pasta salad I think of summer. But this Italian Pasta Salad can be served all year long hot as a main dish, cold as a side dish, and packed in the lunchbox the next day for a yummy lunch your kids will love!

pasta salad

Don’t want the pasta? Put it over Romaine lettuce instead! I love making an Italian Salad for a crowd because sometimes I don’t want to make an antipasto and a salad. So, I combine them and there you have it! Like everything else this recipe can be adjusted depending on what you have in the house.

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Italian Salad

  • Servings: 6
  • Difficulty: Easy
  • Print

With Pasta:

Ingredients:

  • 1 pound of small elbow pasta(or any type you prefer)
  • 1 packet of Good Seasons Italian Dressing
  • 1 pint of cherry tomatoes, halved
  • 1/4 of a red onion, chopped
  • 1 clove of garlic, chopped
  • 1/4 cup of black olives, halved
  • 1/2 cup of Giardeniera Italian mix, drained
  • 7-10 oz pack of mozzarella balls(the little pearl ones)
  • 1/4 cup of pepperoni or salami, chopped into small pieces
  • big bunch of parsley, chopped
  • salt and pepper to taste

Directions:

  1. Boil a pot of salted water.
  2. Cook pasta per directions on box.
  3. Drain and set aside.
  4. Prepare the dressing per directions on box.
  5. Put the pasta in a large bowl.
  6. Add all the ingredients except for the dressing.
  7. Toss together. Make sure you added enough salt and pepper. It needs a good amount.
  8. Drizzle with a little bit of dressing and mix again.
  9. Add enough dressing so that everything is coated and tasty.
  10. Before serving you may need to add more dressing to moisten the pasta.

Without Pasta:

Ingredients:

  • 2 heads of romaine lettuce, rinsed, drained and chopped
  • 1 packet of Good Seasons Italian Dressing
  • 1 pint of cherry tomatoes, halved
  • 1/4 of a red onion, chopped
  • 1/4 cup of black olives, halved
  • 7-10 oz pack of mozzarella balls(the little pearl ones) or shredded mozzarella
  • 1 can of hearts of palm
  • 1 can of marinated mushrooms
  • 1/4 cup of pepperoni or salami, chopped into small pieces
  • salt and pepper to taste

Directions:

  1. Prepare the dressing per directions on box.
  2. Lay your lettuce on a platter.
  3. Top the lettuce with all the toppings except for the dressing.
  4. Season with salt and pepper salt and pepper.
  5. Drizzle with a little bit of dressing.

Enjoy!

Listed below are some of my other favorite salads…

No Romaine, No Problem

Shoepeg Corn Salad

 

 

Rockin’ Ramen

So, my boys recently said the words I thought I’d never hear. “Mom, everyone else at school eats Ramen Noodles. Why can’t we have it?”

My response of course was, “It’s gross and has way too much sodium.”

But of course my next trip to the supermarket I left with some Ramen noodles. I figured they would hate it. Well, guess what? They liked it. And they wanted it every day after school.

That is what led me to making my own homemade version. It was good, but simple. There was something missing though. Then it came to me… MITA! Of course my friend Mita will have a recipe she can share. I texted her asking if she has a homemade Ramen noodle recipe. Five minutes later she had a picture and recipe for me.

I’ve mentioned my friend Mita in several other blogs. We met when our kids attended pre-school together. I joke that I stalked her, but it’s the truth. She was so sweet and I wanted to be her friend. Lol. Then she baked me peanut butter blossom cookies and we were friends from that point on. I grew up in an Italian Catholic household in the suburbs of Long Island. Mita grew up in an Indian Hindu household in the city of San Francisco. But we raise our boys very similar and have the same values. I’ve learned a lot of different things from Mita. She taught me about different spices and how to use them while cooking. She also taught me how to eat slow, especially when we are out to eat. I am still working on that one! Mita also taught me how to listen. She’s so patient when other people talk. Another thing I am still working on…

BTW, she moved to Texas and I am not happy! 

So, I followed her recipe and it is amazing! It takes a half hour and is a big bowl of comfort.

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Your Ramen Soup essentials:

Reusable Chopsticks

Soup Spoons

Soup Bowls

Rockin' Ramen with Optional Chili Bomb

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients

  • 1 Tbsp. of sesame oil
  • 3 cloves of garlic, minced
  • 1/2 Tsp. of grated ginger
  • 1 carrot, peeled and shredded
  • 1 package of shiitake mushrooms (sliced thin)
  • 2 Tbsp. of low sodium soy sauce
  • 64 oz. of beef or chicken broth (Mita prefers beef, I love either)
  • 1 Tsp. of rice vinegar
  • 1 Tsp. of chili sauce or sriracha
  • 2 cups of bean sprouts
  • 3 chopped green onions
  • 8 oz. package of Chinese noodles (I use KAME)

Optional: Chili Bomb (goes in the center of the bowl on top of everything else for an extra explosion of flavor)

  • Chili Sauce
  • Garlic, sliced
  • Scallions, chopped
  • dash of soy sauce

Directions

  1. In a large pot, heat the sesame oil.
  2. Saute garlic and ginger for about 1 minute. (Do not brown)
  3. Add carrots and soy sauce. Stir.
  4. Add broth, vinegar, and mushrooms.
  5. Bring to a slight boil. Simmer for 5 minutes.
  6. Add chili sauce or sriracha. Stir.
  7. Taste and add more soy sauce or chili sauce if needed.
  8. Add noodles to the pot, and cook per directions on the package.
  9. Serve in individual bowls. Top each bowl with a bunch of bean sprouts. Submerge them into the broth.
  10. Top with green onions and the optional Chili Bomb if you like it spicy!

Enjoy!

If you like this, you will also enjoy:

Salsa Salsa

Mita’s Slow Cooker Chicken

Holy Guacamole

Soup Season

 

 

 

Ravioli with Crushed Tomato Sauce

When I think of Valentine’s Day dinner, I think of a simple, comforting meal at home with my family. Ravioli with Crushed Tomato Sauce may not look simple, but it is! And it’s so quick that it allows me to spend more time with my family instead of time in the kitchen. And nothing shows love better than Ravioli with a red Crushed Tomato Sauce. Right?

The only ravioli my mom ever bought when we were growing up was Pastosa. They were so delicious. We used to eat them raw out of the box! I can get them(frozen) at The Boys near me, but if I don’t feel like taking a ride there, I can pick up Mimi’s Ravioli at Western Beef. They are also very tasty.

 

 

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Click here to shop some of my favorite items.

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Go ahead and make your dinner at home look fancy. A beautiful lace tablecloth and a vase of fresh flowers is all you need.

If you are in the market for new wine glasses these are the perfect stemless wine glasses.

I love my square white plates that I have, but these dinner size ones are perfect for a bright dinner like this.  I love how a white plate always makes the food look that much better…

Better Homes and Gardens Square Porcelain Dinner Plates, White, Set of 6

RAVIOLI WITH CRUSHED TOMATO SAUCE

Ingredients

  • 2 pounds of Ravioli(Pastosa, Mimi’s or similar)
  • 2-28 oz. cans of crushed tomatoes
  • 8 cloves of garlic, sliced
  • crushed red pepper flakes
  • salt and pepper
  • EVOO
  • Grated Pecorino Romano cheese

Directions

  1. In a large saute pan heat about 2 tablespoons of olive oil over medium heat.
  2. Add a pinch of crushed red pepper flakes and garlic.
  3. Once garlic is light golden, add both cans of crushed tomatoes (When I pour the tomatoes in the pan there is usually some leftover tomatoes in the can. Fill both cans 1/3 of the way with water and swish it around to get all the leftover tomatoes.  Add that to the pan as well.)  
  4. Lower the heat to low so it doesn’t splatter.
  5. Add 2 pinches of salt and fresh ground black pepper.
  6. Stir and let simmer for 10-15 minutes.
  7. Meanwhile, boil a large pot of salted water.
  8. Cook the ravioli per directions on the box.
  9. Drain the ravioli and top with the crushed tomato sauce.
  10. Sprinkle with grated cheese and enjoy!

If you enjoyed this recipe, you will also like:

Lasagna Rolls

Momma’s Meatballs

Call it what you want…

Meat Sauce