- 2 Tablespoons butter
- 1 lb. chicken breast, cut in strips
- 2 cups mushrooms
- 1 medium onion, chopped
- 1 can cream of chicken soup
- 1/2 cup sour cream
- 4 cups egg noodles
- Cook chicken in 1 Tablespoon butter. Remove.
- Cook mushrooms and onions in remaining butter.
- Stir in soup and sour cream. Heat until boiling.
- Return chicken to the pan. Heat thoroughly.
- Serve over noodles, with a tossed salad and buttered Italian bread.
Recipe credited to MomsWhoThink
Servings: 6 pepper halves
- 1 cup of uncooked jasmine rice, cooked per instructions
- 2 tsp olive oil
- 1/2 sweet yellow onion, diced
- 5 chicken Italian sausage links, casings removed
- 2 cloves of garlic, chopped finely
- Sea salt and freshly cracked pepper, to taste
- 1 tsp fennel seeds, crushed
- 1/2 tsp dried oregano
- Pinch of crushed red pepper flakes
- 1/2 cup of baby spinach, chopped
- 2 tbsp fresh basil, chopped (plus more for garnish)
- 1 1/2 cups of marinara sauce (divided)
- 3 bell peppers, 1 orange, 1 yellow, 1 red
- Parmesan, shredded
Prepare rice, per instructions.
While rice is cooking, heat a skillet over medium heat. Once hot, add the onion and cook for about 5-7 minutes, or until tender. Add the chicken Italian sausage, casings removed. Using a potato masher, mash the sausage while it cooks until crumbled. Add the minced garlic, oregano, fennel, and crushed red pepper flakes, and cook for 3-4 minutes or until sausage is cooked, stirring often. Add prepared rice, spinach, and basil along with 1 cup of marinara sauce and mix thoroughly. Taste and season with sea salt and freshly cracked pepper, to taste.
Preheat the oven to 350 degrees.
In a large glass baking dish, add 1-1 1/2 cups of water. Cut the bell peppers in half, lengthwise, then remove the seeds. Scoop meat mixture into each pepper half until it’s heaping full and place into baking dish. Add a spoonful of the remaining marinara sauce to each pepper then top with sprinkled Parmesan cheese. Bake covered in tin foil for 40 minutes. Remove foil and bake additional 5 minutes. Sprinkle with fresh basil and serve. Enjoy.
Recipe credited to PAM @ For the Love of Cooking
Total Cooking Time: 30.
- 1 lb. ground beef
- 1 diced red pepper
- 1 diced green pepper
- 1 diced onion
- 1 can (14 1/2 oz.) whole tomatoes
- 1 cup beef broth
- 1 1/2 tsp. salt
- 1 tsp. dried basil leaves
- 1/2 to 3/4 tsp. pepper
- 1/2 tsp. dried oregano leaves
- 1 1/2 cups Minute Rice, uncooked
- Brown the beef, peppers and onion in a large skillet.
- Add tomatoes, broth and seasonings.
- Bring to a boil, breaking up tomatoes with the end of the spoon.
- Stir in rice.
- Cover; remove from heat.
- Let stand 5 minutes and fluff with fork.
This is a simple, yet delicious meal that can be cooked for you and your family as an easy and fast dinner. It call also be cooked for lunch or anytime. It is quite a filling meal, and best served with some oven rolls, or fresh Italian bread.