Tag Archives: Cerebral Palsy

Stuffed Peppers with a small twist

This dish is similar to stuffed peppers but without all of the fuss? Prepare this incredibly simple Stuffed Pepper Explosion Casserole, all the great flavors of the traditional dish, but it’s so very easy.

Stuffed Pepper Explosion Casserole

Ingredients

2 Tbsp olive oil

1 lb ground turkey (or ground beef)

1/2 C onion, chopped

2 bell peppers, chopped

2 C cooked rice (any variety)

1 14 oz can diced tomato (any variety)

2 C shredded cheddar, divided

1 Tbsp oregano

1 tsp garlic salt

1/4 tsp red pepper flakes (optional)

1/4 tsp Salt

1/2 tsp pepper

Directions

Preheat oven to 375 degrees. Line a 9X13 baking dish with foil and grease it with cooking spray. Set aside.

1. In a large skillet sauté onion in olive oil, until translucent. Add ground turkey and cook thoroughly, approximately ten minutes. Drain any fat that is in pan.

2. Add the bell pepper to pan, turn heat to medium and cover, stirring occasionally. When pepper has softened, add spices, tomatoes and salt/pepper to taste. Continue cooking a couple additional minutes to blend flavors.

3. In large bowl combine: turkey & veggie mixture, rice and 1 1/2 cups cheese, mix thoroughly. Spoon into the previously prepared 9 x 13 casserole dish, covering with foil.

4. Cook for twenty five minutes. Remove from oven, remove foil carefully and add remaining 1/2 cup of shredded cheese. Place back into oven to broil two-three minutes to gently crisp cheese.

Source Who Needs a Cape

Weekly Review for October 2nd 7th

On Monday I cooked a real simple and tasty stuffed pepper recipe. One of the best things about this dish is that you can prepare it ahead of time and put it in the fridge to leave overnight. Then you can cook it after you get home from school or work.

The side dish was balsamic vinegar with roasted veggies. They were delish!

On Wednesday I made these Spinach Lasagna Roll ups. It’s a healthy and incredibly yummy recipe. It too is a little messy but that’s the fun thing about cooking.

On Saturday I made Slow Cooker Chicken Breast Dinner and gravy. It’s a savory chicken dinner that’s slowly cooked with green beans, potatoes and mushrooms. Yum!!

Coming up this week on cooking with Court

Stuffed Pepper Explosion Casserole

HONEY BALSAMIC GARLIC MUSHROOMS

Slow Cooker Cheesy Buffalo Chicken Pasta

Zucchini Sausage Soup

Slowly Cooked Savory Chicken Dinner

This is an excellent slow cooker chicken breast meal! All in one pot, fast & simple and so very yummy too! Not to mention that it’s true comfort food as well.

Slow Cooker Chicken Breast Dinner & Gravy

Ingredients

1 lb boneless, skinless chicken strips

4-6 red potatoes, washed and cut into wedges

1 pound fresh or frozen green beans

16 oz sliced mushrooms

1 packet Italian seasoning

1 packet chicken gravy

1 C water

2 Tbsp butter, melted (optional)

Salt and pepper to taste

Instructions

1. Grease your crockpot insert with cooking spray or butter. In a medium bowl add the water, melted butter, gravy and Italian seasoning packets. Stir until well combined. Set aside.

2. Layer chicken, potatoes, green beans and then the mushrooms. Pour the sauce mixture over the vegetables and chicken. Cover and cook on low for six to seven hours. Add salt and pepper to taste and serve.

Picture is Coming Soon

Source Slow Cooker Kitchen

Long Time No Writing

My apologies for not blogging last week. I was visiting with my Grandma. While I was there I cooked for her Slow Cooker Creamy Tortellini Soup. We both loved it! I will be sharing the recipe with you shortly. We had a great time talking and laughing about so many things. But, I am thrilled to be back at home with my family and sharing my love for cooking with you.

Wow! I can’t believe it’s already the season of fall. It seems like yesterday that it was the first day of summer. It’s amazing and crazy how time flies by so quickly. I can’t tell you how excited I am to try out new recipes this fall and share them with you. Do you have any of your favorite dishes you would like to share?

Now back to the recipe.

To kick off the beginning of fall I want to share with you today this incredibly simple Sheet Pan Pork Chops with Sweet Potatoes and Apples. It only takes five minutes to prep and is perfect for a healthy fall dinner.

Sheet Pan Pork Chops with Sweet Potatoes and Apples

INGREDIENTS

2 C chopped sweet potatoes

2 C chopped apples

1 red pepper, chopped

1.5 pounds pork chops

Salt and pepper

1 Tbsp fresh ginger

1 Tbsp oil

1 tsp paprika

1 tsp cinnamon

2 cloves garlic, minced

1 Tbsp brown sugar

Directions

Preheat your oven to 400 degrees. Line a baking sheet with foil and grease it with cooking spray.

1. Put pork chops on a large, foil-lined baking dish and season with salt and pepper. Place chopped vegetables and apples in a large mixing bowl.

3. In a small bowl, combine ginger, oil, paprika, cinnamon, garlic and brown sugar and mix well. Spoon mixture over sweet potato mixture and stir to coat.

4. Arrange mixture on baking sheet around the pork chops. Bake for twenty-fifty minutes or until pork chops reaches the desired temperature.

Source the lean green bean

Roasted Honey Mustard Chicken & Brussel Sprouts

Healthy Baked Honey Mustard Chicken Breast with Brussel Sprouts

Ingredients

¼ C. honey

¼ cup whole grain mustard

¼ cup dijon mustard

2 garlic cloves, grated

¼ teaspoon salt

¼ teaspoon pepper

4 skinless boneless chicken breasts (about 1.5 lbs)

1 lb brussel sprouts, cleaned and trimmed

Directions

1. In a medium bowl combine together honey, both mustards, garlic, salt, and pepper. Pour the sauce into a airtight container. Then place chicken breast into the same marinade and let it sit for about three hours or overnight in that plastic container.

2. Line a baking dish with foil and grease it with non-stick cooking spray.

Preheat oven to 375 degrees.

3. Place the chicken and brussel sprouts on opposite ends of the baking dish. Bake for thirty-forty minutes or until the chicken is no longer pink in the middle and juices run clear. The middle temperature should be 165 degrees. Serve with rice, quinoa, or as is.

Source Organize Yourself Skinny

Food Network Frenzy

Late last summer I decided to treat myself by getting a subscription to the food network magazine. I enjoy it! I like the magazine because it features a few of my favorite cooks that have their own shows, recipes and it has helpful information on cooking. I recently received in the mail October’s issue while I was looking through it I spotted this Mushroom Stroganoff Tortellini that I knew I had to try because it looked really yummy and it has mushrooms. My goal for me is try to every mushroom recipe that I can find,

This dish was incredibly tasty and was a breeze to prepare. I do realize that it’s not 100% healthy. But one of the things that makes cooking so great is that you have the ability to make changes to your desired preferences for the recipe(s) you’re cooking for you and your family.

Mushroom Stroganoff Tortellini

Ingredients

Salt

1 lb Buitoni meat-filled tortellini

2 Tbsp unsalted butter

12 oz mushrooms, thinly sliced

2 medium shallots, sliced

2 tsp paprika

2 tsp fresh or dried thyme

pepper

1 Tbsp tomato paste

1 C. low-sodium beef broth

1/2 C Heavy cream

Directions

1. Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve 1/4 cup of the cooking water, then drain the pasta.

2. Meanwhile, melt the butter in a large skillet over medium heat. Add the mushrooms and shallots and cook, stirring occasionally, until tender, four to five five minutes. Increase the heat to medium-high and cook until the mushrooms start browning, one to two minutes. Season with the paprika, thyme, 1/4 teaspoon salt and a few grinds of black pepper.

3. Push the mushrooms to the edge of the skillet and add the tomato paste to the center; cook, stirring until slightly darkened, approximately one minute. Stir the tomato paste into the mushrooms, then stir in the beef broth and heavy cream. Simmer until slightly thickened, about two minutes.

4. Add the tortellini to the sauce and toss, adding the reserved cooking water as needed to loosen. Garnish with parsley.

Source Food Network October 2017

Cooking lunch while being frugal

I decided to treat myself today by cooking these herb crusted pork chops for lunch. Let me just tell you they are so very good! They are moist and tender in the middle and crunchy and tasty on the outside. This is such a simple and delicious supper that it has instantly become one of my favorites and an excellent go-to dinner idea for the family.

For the side dish, I prepared Cucumber Salad

Herb-crusted Pork Chops

Ingredients

4 boneless pork chops, fat trimmed

2 Tbsp. Dijon mustard

½ C. whole wheat Panko breadcrumbs

1 Tbsp. fresh thyme, chopped

1 Tbsp. fresh parsley, minced

¼ tsp. salt

⅛ tsp. ground black pepper

1 Tbsp. extra-virgin olive oil

Directions

Preheat oven to 400 degrees F.

1. Place your chops onto a clean surface and use a knife or a spatula to spread the mustard evenly over the pork chops. Combine Panko, thyme, parsley, salt, and pepper in a large bowl and dip and cover the pork chops in Panko mixture.

2. Heat a large ovenproof skillet over medium-high heat. Add oil to a pan and swirl to coat. Add pork chops, sear for two-five minutes on each side, or until golden brown. Place skillet in oven for ten-twenty minutes or until internal temperature on a meat thermometer reads 150 degrees. Serve with a green vegetable or a salad.

Source my mommy style

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