Lazy Stuffed Peppers

• 2 Tbsp olive oil
• 1 lb extra-lean ground beef
• 1 medium yellow onion, finely diced
• 3 bell peppers, seeded and diced large
• 2 cloves garlic, minced
• 14.5 oz can petite diced tomatoes, with juices
• 14.5 oz can chicken or beef broth
• 8 oz can tomato sauce
• 2 tsp beef or chicken bouillon
• 2 tsp Worcestershire sauce
• 1 tsp Italian seasoning or oregano
• 1 cup white long grain rice, uncooked
• 1½ cups shredded cheddar cheese

let's do it

1. Place a large skillet with a tight fitting lid over medium-high heat then add olive oil. When the oil is hot, add the ground beef and cook 5–7 minutes, breaking into small pieces as it browns.
2. When the meat is cooked through and no pink remains, add the onions, bell peppers and garlic then stir to combine. Once the peppers have started to soften and the onions are translucent, remove from the heat and drain excess grease.
3. Return skillet to the stove then reduce the heat to medium. Stir in diced tomatoes with juice, broth, tomato sauce, bouillon, Worcestershire sauce and Italian seasoning.
4. Bring the mixture to a boil then stir in uncooked long grain rice. Return the liquid to a boil then reduce the heat to low. Cover and simmer for 25 minutes, or until rice is tender.
5. One rice is tender, remove skillet from the heat, stir the mixture lightly just to fluff up the rice, sprinkle the top with shredded cheddar cheese and replace the lid. Allow the casserole to rest, covered, for about 10 minutes before serving. Enjoy!

Paula Deen's French Cream Fruit Dip

French Cream:
1 (8-ounce) package cream cheese
1 cup powdered sugar
1 cup whipping cream
1/4 cup granulated sugar
1 lemon, zested and juiced
Pineapple juice

Directions

Soften cream cheese and then whip with powdered sugar. Whip cream and sugar together until it forms soft peaks. Combine beaten cream cheese, whipped cream, lemon juice and zest; continue to beat, adding just enough pineapple juice to achieve desired consistency. Serve with fresh fruit tray or fruit salad.

Shrimp Fried Rice

Shrimp Fried Brown Rice

Serves two

1/4 of a red bell pepper, diced

1 stalk of broccoli, chopped

1 medium carrot, diced

1/4 of a sweet onion, chopped

3 minced garlic cloves 

1/3 cup of frozen peas

1/3 cup of frozen edamame

1 teaspoon coconut oil 

salt/pepper

1/4 teaspoon ginger

1-2 tablespoons soy sauce or tamari

1 1/2 cups cooked brown rice

2 egg

15-20 pieces of shrimp

Saute bell pepper, broccoli, carrot and onion in coconut oil until it starts to soften. Add in the peas, edamame and garlic. Season with ginger, couple pinches of sea salt, and black pepper to taste. Splash in soy sauce, or tamari if you have it. Let cook for a few more minutes. Add in rice, and then make a well in the center of your remaining veggies, and crack eggs inside, scrambling, then mixing with the rest of the rice/veggies. Add in your cooked shrimp (I steamed mine) and heat through, and done!

Veggie Sausage Lentil Soup

Veggies and Sausage Lentil Soup

Serves 4-6

1/2 pound of mild Italian sausage

1 chopped sweet onion

3 diced celery stalks

4 diced full size carrots

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon dried sage

1/2 teaspoon salt (I use Himalayan pink salt)

1/2 teaspoon pepper

2 diced zucchini

1 can undrained cannellini beans

2 cups cooked black lentils

1 can fire roasted diced tomatoes

2 cups broth

Brown the sausage, and when fully cooked, set aside. In the drippings, saute the onion, celery, carrots and spices until softened. Add in the zucchini and continue to cook for about 1 minute. Add in the rest of the ingredients, including the sausage. Let simmer for at least 30 minutes!

Sriracha Honey Salmon

Sriracha Honey Salmon

Serves 1

1 teaspoon raw honey

1/2 teaspoon sriracha

1/4 teaspoon chili powder

1 minced garlic clove

dash of salt and pepper

Whisk all ingredients together and then rub over your salmon. Place in a cold oven and turn it to 400 degrees, for 20 minutes. Perfect every time!

Protein Banana Pancakes

Protein Banana Pancakes

Yields 5 pancakes

1 large very ripe banana mashed

2 eggs

1/4 cup of cottage cheese

1 tablespoon flax seed meal

1 tablespoon chia seeds

lots of cinnamon

pinch of baking powder

1 teaspoon + a little more, coconut oil

Cook on the stove on medium high with 1/4 teaspoon of coconut oil for each pancake you cook.

Sweet Potato and Black Bean "Hamburgers"

Sweet Potato and Black Bean Patties

Yields 6 small patties

1/4 of a bell pepper, chopped

1/6 of an onion, chopped

1/2 of a celery stalk, chopped

1 medium carrot, chopped

3 minced garlic cloves

dash of each: cumin/chili powder/paprika/granulated garlic/salt/pepper

1 can of black beans, drained

1/2 of a steamed sweet potato

1 tablespoon flax seed meal

2 tablespoons sunflower seeds

Saute the bell pepper, onion, celery, carrot and garlic until they begin to soften. In a food processor, add the veggies, along with all of the seasonings, and pulse until the pieces are very small. Add the remaining ingredients and only pulse 5 times, until the pieces are chunky...not a paste! Form into 6 patties, and then cook in a skillet for 2 minutes on each side.

Spicy Vegan Burrito Bowl

3 cups of chopped spinach

1/3 cup cremini mushrooms, chopped

1 minced garlic clove

dash of salt, pepper

1/2 cup of steamed brown rice

juice of 1/2 of a lime

steamed sweet potatoes seasoned with chili and cumin

1/4 cup black beans

fresh cilantro

I sautéed three cups of chopped spinach with some chopped cremini mushrooms, seasoned with salt, pepper and garlic. I then added in a 1/2 cup of steamed brown rice, and juice of half a lime. Topped my rice with cumin and chili spiced sweet potatoes, some black beans, and fresh cilantro.

*To make sweet potatoes, dice your sweet potato and steam it or microwave it for 5 minutes. In a pan on medium high, with a tiny bit of coconut oil, saute until they get crisp, seasoning with whatever seasonings you desire. This time I added chili and cumin.

Banana Oat Cookies

Banana Oat Cookies

Yields 9 cookies

2 very ripe bananas

2 tablespoons honey

1/2 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/4 cup almond butter

2 cups rolled oats

chocolate chips

Mash the bananas, then add all of the remaining ingredients. You may need more or less oats depending on your banana size, so look for a wet cookie dough texture. Stir in as many chocolate chips as you’d like. Spoon scoops onto a baking sheet, and then form to make a cookie shape. Bake at 350 for about 10 minutes.

Avacado Spinach Strawberry Salad

Avocado Strawberry Spinach Salad with Poppy Seed Dressing

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 2-4 Servings

Ingredients

Salad Ingredients:
• 6 cups fresh baby spinach
• 1 pint strawberries, hulled and sliced
• 1 avocado, diced (or you can double this to 2 avocados!)
• 4 ounces crumbled gorgonzola or blue cheese
• 1/4 cup sliced almonds, toasted
• half a small red onion, thinly sliced
• poppyseed dressing (recipe below)
Poppyseed Dressing Ingredients:
• 1/2 cup avocado oil (or any oil, such as olive oil)
• 3 Tablespoons apple cider vinegar
• 2 Tbsp. honey
• 1 Tbsp. poppy seeds
• pinch of ground dry mustard (optional)
• salt and pepper

Method

To Make The Salad:

Toss all ingredients together with your desired amount of dressing until combined. Serve immediately.

To Make The Poppyseed Dressing:

Whisk all ingredients together until combined.

Ginger snaps with white chocolate chunks

http://www.twopeasandtheirpod.com/soft-gingersnap-cookies-with-white-chocolate-chunks/

1 cup unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup molasses
2 tablespoons canola oil
1 teaspoon vanilla extract
2 1/4 teaspoons baking soda
1 teaspoon salt
1 1/4 teaspoons cinnamon
1 1/4 teaspoons ground cloves
1 teaspoon ground ginger
2 large eggs
3 1/2 cups all-purpose flour
1 1/2 cups white chocolate chunks

1 cup granulated sugar-for coating cookie dough balls

1. Preheat oven to Preheat the oven to 350°F. Line two large baking sheets with parchment papers or with a silicone baking mat. Set aside.

2. In the bowl of a stand mixer, cream together butter and sugar until smooth and creamy.

3. Beat in the molasses, canola oil, vanilla, baking soda, salt, and spices. Mix until well combined.

4. Add the eggs, one at a time, and beat until smooth. Slowly add in the flour. Next, stir in the white chocolate chunks.

5. Scoop the dough into balls and roll in granulated sugar. Place on lined baking sheets, about two inches apart. Bake for 10 minutes, the cookies will still be soft. Remove from oven and let cookies cool on the baking sheet for five minutes. Transfer to a wire rack and cool completely.

Chocolate Mousse Pie

Crust:

2/3 cup graham cracker crumbs

4 Tbs. melted butter

1/3 cup rice checks crumbs

1/2 cup chopped pecans

Filling:

1 cup milk chocolate chips

6 Tbs. sugar

3 oz. cream cheese, softened

1/3 cup milk

1 and 1/3 cup of whip cream

1 tsp of vanilla

Directions:

Mix together graham crackers, rice checks crumbs and chopped pecans with melted butter.  Press into the bottom and sides of a pie pan to form the crust.  To make the filling, in a medium size bowel combine the cream cheese and 2 Tbs. of sugar with an electric mixer.  In a sauce pan over medium heat or in the microwave, melt the chocolate chips and 2 Tbs. of milk. Once the chocolate is smooth, add the remaining milk to the chocolate mixture. Let the chocolate mixture cool a bit and then slowly add it to the cream cheese mixture while continuing to beat.  Mix thoroughly.  In a separate bowel beat together 1 1/3 c of whip cream, 1 tsp. vanilla and the remaining 4 Tbs. of sugar, beat whipped cream until stiff peaks form, don’t be afraid to overbeat the cream.  Fold the whipped cream into the chocolate/ cream cheese mixture and spoon filling into the crust.  Freeze until firm, about 4 hours.  Before serving; whip up a bit more whipped cream using 1 cup of whip cream, 1/4 cup sugar and 1 tsp vanilla. Spread whipped cream over mousse.  Use chocolate shavings to decorate this scrumptious pie!

Easy Pecan Pie Bars

https://www.facebook.com/photo.php?fbid=696445610370483&set=a.616483381700040.1073741825.100000151504630&type=1

Mexi Chicken

Chicken
2 large boneless, skinless chicken breasts
1/2 tsp. ancho chili powder
1/2 tsp. smoked paprika
1/2 tsp. garlic powder
salt and pepper

Pasta
2 c. radiatore pasta (measure before it is cooked)
1 Tbl. extra virgin olive oil
1/2 c. onion, finely chopped
1/2 c. green or red bell pepper, chopped
1 1/2 c. half-and-half (I used fat-free)
1/2 c. mild salsa verde (green salsa)
1 c. petite diced tomatoes from a can, undrained
1/4 tsp. ancho chili powder
1/2 - 3/4 tsp. smoked paprika
1/4 c. fresh cilantro, chopped
1 Tbl. cornstarch dissolved in 1 Tbl. cold water

For the chicken: Combine ancho chili powder, smoked paprika, garlic powder, salt and pepper; season both sides of each chicken breast with the rub and set aside for a few minutes to allow the chicken to absorb some of the spices.  Then, grill on the George Foreman or cook in a skillet over medium heat until internal temperature registers 165 degrees on an instant-read thermometer.

For the pasta: Cook pasta according to package directions; drain.  Meanwhile, heat olive oil in a medium skillet over medium heat.  Add the onion and chopped peppers and saute for a few minutes or until tender.  Stir in the half-and-half, salsa verde, diced tomatoes, chili powder, smoked paprika and cilantro.  Allow to cook, stirring occasionally, until heated through.  Add the cornstarch/water mixture and continue cooking until thickened.  Stir in the cooked pasta.

To serve: Slice cooked chicken and serve over pasta.  Garnish with more cilantro, if desired.  Serves: 3-4   

DIY chocolate?

Homemade Nesquik mix:

2/3 C Sugar
1/3 C Cocoa
Pinch of salt

Combine the three ingredients and store in a sealed container.


Homemade Chocolate Syrup:

3/4 CWater
1.5 C Sugar
3/4 C Cocoa
1 tsp Vanilla
Pinch kosher salt
2 T Corn Syrup


Boil water and sugar together.  Whisk in remaining ingredients and cook over medium heat for about two minutes.  Let mixture cool and pour into storage container of choice.  (I use glass).  Once it's cool, I keep it in the fridge. 

Pecan Pie Bars

Ingredients:

For crust:
2 sticks unsalted butter, softened

2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
½ teaspoon salt

For topping:
1 stick (½ cup) unsalted butter
1 cup packed light brown sugar (I used dark)
1/3 cup honey
2 tablespoons heavy cream
2 cups chopped pecans

1. Preheat the oven to 350ºF and line a 9×13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.

2.First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.

3. Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.

4. While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.

5. Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.

6. Return the pan to the oven and bake an additional 20 minutes.

7. Remove the pan and allow the bars to fully cool in the pan.

8. Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

Lemon Meringue Ice Cream Pie with Toasted Pecan Crust

Ingredients:

***Lemon Curd***

2 large eggs

2 large egg yolks

6 tablespoons unsalted butter

1 cup sugar

6 tablespoons fresh lemon juice

2 teaspoons finely grated lemon peel

1 pinch salt

***Crust***

1 1/2 cup finely chopped pecans

1/4 cup sugar

1/4 cup butter, melted

3 cups vanilla ice cream, slightly softened, divided

***Meringue***

4 large egg whites, room temperature

1 pinch cream of tartar

6 tablespoons sugar

directions

For Lemon Curd: Whisk eggs and egg yolks in medium bowl. 

Melt butter in medium metal bowl set over large saucepan of simmering water. Whisk in sugar, lemon juice, lemon peel, and salt; gradually whisk in egg mixture. Whisk until thick and thermometer inserted into curd registers 178 F to 180 F, about 8 minutes. 

Transfer to small bowl. Press plastic wrap on top of curd; chill 4 hours. Can be made 2 days ahead. Keep chilled. 

For Crust: Preheat oven to 400 degrees F. 

Mix pecans, sugar, and butter in medium bowl until moistened. Press pecan mixture onto bottom and up sides of 9-inch-diameter glass pie dish (mixture will be crumbly). Bake until crust is lightly toasted, about 12 minutes (crust will slip down sides of dish). 

Use back of spoon to press crust back into place. Cool crust on rack. Freeze crust 30 minutes. 

Dollop 1 1/2 cups ice cream over crust; spread into even layer. Spread lemon curd over ice cream; freeze until firm, about 2 hours. 

Dollop 1 1/2 cups softened ice cream over lemon curd; spread into even layer. Cover and freeze until firm, about 2 hours. 

For Meringue: Using electric mixer, beat egg whites in medium bowl until frothy. Beat in cream of tartar. With mixer running, gradually add sugar. Beat until stiff peaks form. 

Spoon meringue over pie, spreading to seal at edges and swirling decoratively. Using kitchen butane torch, toast meringue until golden in spots or place pie in a preheated 500 degrees F oven until meringue is golden in spots, watching to prevent burning, about 3 minutes. 

Cut pie into wedges; serve immediately.

share this recipe: 

more recipes like this

• Lemon Chess Pie
• Lemon Pudding Pie
• Lemonade Pie
• Lemonade - Meringue Pie

nutrition

Nutritional data has not been calculated yet. Request nutrition for this recipe.

submitted by: lazygtexas

ratings & reviews

MINI KEY LIME CHEESECAKES

1 muffin pan (12 muffins)
1 box vanilla wafers OR you can choose to make the traditional 2 cups crushed grahams to 2 tbsp melted butter and pack into liner.
2-3 Key Limes
2 8oz packages philly cream cheese(softened)
3/4 Cups granulated sugar
1 8oz tub cool whip
1 can Reddi-whip
12 muffin pan liners
(This recipe can make more than 12 so the extra you can cont. until you have no more cheesecke mix.)
Prep Muffin pan by placing 1 liner in each muffin cup and then add 1 vanilla wafer. OR graham crust. Set aside.
Squeeze the juice from 2 KEY limes.
Mix softened cream cheese, sugar and fresh key lime together w/hand mixer on low, until well blended. (taste the mixture to determine if there is enough lime flavor to your liking, you may need to add 1 tsp more of fresh key lime juice.)
Gently with a cake spatula fold in the 8oz tub of cool whip until all mixed in.
Fill the lined muffin pans to the top.

Refrigerate at least 1 hour.
Remove from fridge and remove cheesecakes from pan you can repeat if you have leftover mix.
Remove liners from the cakes and place on serving dish add dollop of reddi-whip and thin slice ofthe key lime. I usually cut key lime in half it looks better. Then serve!
If you aren't ready to serve you can still remove cheesecake from pan leaving liners on and wait til serving to remove liners and decorate!

Chicken Apple Wraps

Ingredients:
1/2 cup chopped cooked chicken breast
3 T chopped Fuji apple
2 T chopped black or red grapes
2 T Crunchy peanut butter
1 T Greek Yogurt
2 tsps. honey
Iceberg lettuce


Prep:
Chop chicken and fruit, mix in bowl. Mix in PB, yogurt and honey. Spoon into open lettuce leaf, roll and serve.

Lemony Lemon Brownies

Ingredients: 1/2 cup unsalted butter, softened 3/4 cup flour 2 eggs, large 2 tbsps lemon zest 2 tbsps lemon juice 3/4 cup granulated sugar 1/4 teaspoon sea salt For the tart lemon glaze: 4 tbsps lemon juice 8 tsps lemon zest 1 cup icing sugar Directions: 1. Preheat the oven to 350 degrees. 2. Grease an 8×8 inch baking dish with butter and set aside. 3. Zest and juice two lemons and set aside. 4. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined. 5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. 6. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy. 7. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges. 8. Allow to cool completely before glazing. Do not overbake, or the bars will dry. 9. Filter the powdered sugar and whisk with lemon zest and juice. 10. Spread the glaze over the brownies with a rubber spatula and let glaze set. 11. Cut into bars and serve.