'Make It' HEALTHY
I’ve had many people ask me to offer recipes for easy one-pot meals so that’s what this week’s column is going to focus on.
With the kids back in school, moms are always looking for simple recipes that don’t take hours to put together. The recipes in the column this week will suit your needs perfect.
I’ve always been a big fan of beef and peppers. I absolutely love it. This first recipe incorporates rice when you serve the beef with peppers. If you are keeping things low carb, simply omit the rice and just eat the meat and veggies.
In a 6-qt. stockpot, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Add tomatoes, green peppers, onion, chilies and seasonings; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until vegetables are tender.
Prepare rice according to package directions. Serve with stew and, if desired, pepper sauce.
—————My mom used to make the best stuffed peppers when I was growing up. I don’t know about you but my taste buds have changed so much over the years. I can remember rolling my eyes when she would cook these for me and my dad. Looking back I know how lucky I was ... my mom was a wonderful cook.
This stuffed pepper dinner is thick like chili and offers plenty of stuffed pepper flavors. You can also keep this recipe low-carb for yourself. Simply remove the meat before you add in the rice.
Additional Parmesan cheese, optional
In a Dutch oven, cook and crumble beef with green peppers and garlic over medium-high heat until no longer pink and peppers are tender, 5-7 minutes; drain.
Stir in tomatoes, water, tomato paste, cheese and pepper; bring to a boil. Stir in rice; remove from heat. Let stand, covered, 5 minutes. If desired, sprinkle with additional cheese.
—————Everyone loves pork chops with apples. There’s something about the two of them together that is just a hearty meal.
The ingredients are easy to keep on hand, and the one-pan cleanup is a bonus.
In a large skillet, heat 1 tablespoon butter over medium heat. Add pork chops; cook 4-5 minutes on each side or until a thermometer reads 145°. Meanwhile, in a small bowl, mix brown sugar, cinnamon, nutmeg and salt.
Remove chops; keep warm. Add apples, pecans, brown sugar mixture and remaining butter to pan; cook and stir until apples are tender. Serve with chops.
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