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Prep Time: 5 Minutes
Cook Time: about 20 Minutes
Ready
in: 25 Minutes
Makes 4 servings
Ingredients:
1 1/2 lb. lean ground beef
1 medium red or green bell pepper, cut into 1/2-inch pieces
1 large clove garlic, crushed
1 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon crack black pepper
3 cups cooked rice, cooled
1 cup frozen peas, defrosted
3/4 cup prepared salsa
1 cup grated cheddar cheese
tortilla chips
Directions:
1. In a large non-stick skillet, brown the ground beef, bell
pepper and garlic over medium heat for about 8 to 10 minutes
or until beef is no longer pink, breaking up into 3/4-inch crumbles.
Drain the drippings and add chili powder, salt and crack black
pepper.
2. Add the cooked rice to skillet
and mix well.
3. Continue cooking 2 minutes
or until rice is hot, stirring occasionally.
4. Stir in the peas and salsa
and heat through.
5. Serve with grated cheddar
cheese and tortilla chips.
Click HERE
for this recipe page.
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ROASTED RED PEPPER
CHICKEN |
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Prep Time: 10 minutes
Cook Time: 20 Minutes
Ready in: 30 Minutes
Makes 4 servings
Ingredients:
4 skinless, boneless
chicken breasts
1 (12 ounce) jar roasted red bell peppers
2 cups bread crumbs
3 tablespoons vegetable oil
1 cup sour cream
1/2 cup feta cheese
Directions:
1. With a very sharp
knife, cut pockets into the thickest part of the breast of chicken.
Stuff as many pieces of roasted red peppers as you can into pockets
of chicken one at a time. Pour bread crumbs into a large plastic
bag. Place chicken breasts in the bag with the bread crumbs and
shake until well coated.
2. In a large skillet, heat oil
to a medium-high heat and place chicken in the pan. Cook for
5 minutes on one side then turn, cook for 10 minutes on the other
side.
3. While cooking the chicken,
in an electric blender blend sour cream and a few pieces of red
peppers. Flip the chicken one more time and cook 5 more minutes,
or until chicken is done.
4. Cut the chicken in half and
arrange the pieces on a plate. Drizzle with sour cream mixture
and sprinkle with feta cheese.
Click HERE
for this recipe page. |
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ZESTY SHORT CUT
RUMP STEAKS |
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Prep Time: 10 Minutes
Cook Time: 16 to 18 Minutes
Ready In: about 28 Minutes
Makes 4 servings
Ingredients:
4 short cut of rump steaks
cut 3/4 to 1 inch thick
Marinade:
2 Tbsp. packed brown sugar
2 Tbsp. fresh lime juice
1/4 cup steak sauce
1/4 tsp. ground red pepper
Directions:
1. Pre-heat broiler.
2. Combine the marinade ingredients
in small mixing bowl; remove and reserve 2 tablespoons.
3. Place the short cut of rump
steaks and remaining marinade in food-safe plastic bag. Coat
the steaks with the marinade. Refrigerate for about 12 minutes.
4. Remove the steaks from the
plastic bags and place on a broiling pan; discard marinade.
5. Broil 16 to 18 minutes for
medium rare to medium doneness, turning once. Brush both sides
with reserved marinade during last 2 minutes. Season with salt.
Click HERE
for this recipe page.
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PEPPERCORN BONELESS
PORK CHOPS |
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Prep Time: 5 Minutes
Cook Time: about 10 Minutes
Ready In: about 15 Minutes
Makes 4 servings
Ingredients:
4 boneless center cut
pork chops (about 3/4 inch thick)
2 tsp. fresh ground peppercorns
2 tsp. Worcestershire sauce
1/2 tsp. dried thyme
2 tsp. olive oil
Directions:
1. In a medium size mixing
bowl, combine the ground peppercorn and thyme.
2. Coat each pork chop in the
peppercorn/thyme mixture.
3. Heat the olive oil in a large
heavy duty skillet over medium/high heat.
4. Add the pork chops to the
skillet and brown on one side for about 5 minutes, then turn
and brown on the other side for about 4 minutes. Remove chops
from pan and keep warm.
5. Add Worcestershire sauce to
skillet and stirring thoroughly to remove any pan juices and
brown bits on bottom of skillet.
6. Pour the heated juices over
pork chops and serve.
Click HERE
for this recipe page. |
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