Recipe Box

Jalapeno Grilled Cheese Sandwich

 

If you like a good ol’ fashioned grilled cheese sandwich and you like spicy food, this sandwich is for you.  This is our go-to on a Sunday afternoon because it does take a little prep.  I love all things cheese so I don’t mind the prep, but be advised it’s a little bit of work for just grilled cheese sandwich.  Totally worth it though! 

Ingredients:

4 large Jalapeno Peppers

3-4 ounces Cream Cheese, softened

4-5 Green Onions, minced

Black Pepper, to taste

4 slices Colby Jack or Cheddar Cheese

4 slices Sourdough Bread

Butter

Directions:

On a hot grill {or in your oven cranked to 450}, char the jalapenos... about 10-15 minutes.

Place charred jalapenos in a bag to steam. After about 10 minutes, gently peel of the skin. Slice off the tops and discard. Slice down one side of the pepper and carefully remove the seed and ribs of the pepper.

Preheat griddle to 375 degrees. Next combine the cream cheese, minced green onion and black pepper in a small bowl. Spread desired amount of cream cheese on one slice of bread then layer jalapeno's and cheese. Butter outer slices and griddle until golden and crispy.

* Always wear gloves while handling jalapenos or any spicy peppers

Stuffed Peppers

 

 

These stuffed peppers are wonderful! You can substitute the turkey for hamburger if you’d like; my husband is a hamburger kind of guy so we tend to substitute but they’re also very good with turkey.

Ingredients:

For the filling:

·         1/2 lb. 99% lean ground turkey

·         3/4 cups canned black beans, rinsed and drained

·         3/4 cups frozen corn

·         1 hot pickled Serrano pepper, chopped (or jalapeño) more to taste

·         1 large diced tomato

·         1 cloves garlic, minced

·         3 tbsp. chopped onion

·         2 tbsp. chopped cilantro, plus more for garnish

·         1 tsp. cumin

·         kosher salt to taste

For the peppers:

·         3 red bell peppers, cut in half lengthwise

·         1/3 cup reduced sodium, fat free chicken broth

·         9 tbsp. shredded reduced-fat Sargento Monterey Jack cheese

·         1 tbsp. chopped scallions, for garnish

Directions:

In a large skillet brown the turkey and season with salt. When the turkey is browned, add onion, garlic, black beans, cilantro, Serrano pepper, diced tomatoes, and cumin. Mix well and simmer on low, covered for 20 minutes. Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces

Preheat oven to 350°. Cut peppers in half lengthwise, removing seeds and stem.  

Place peppers, cut side up in an oven-proof dish. Fill each pepper with 1/2 cup turkey mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 45-50 minutes, or until the peppers become soft.  

Remove foil, top each with 1 1/2 tbsp. of cheese and bake uncovered an additional 5 minutes.  Top with scallions and serve with reduced-fat sour cream if desired (optional).

 

French Bread Pizza

If you are looking for a quick meal, this is for you.  Seriously the easiest meal to create, and it goes so far!  The recipe calls for two French loaves, cut in half, but we honestly only need one.  If you’re feeding more than a family of two I would definitely make both loaves.

Ingredients:

2 loaves of French Bread (I have even found wheat lately)
1 jar of pizza sauce (if you like more sauce, you may want 2 jars)
Any toppings your family likes: Pepperoni, Canadian Bacon, green peppers, onion, pineapple, mushrooms, olives,  tomatoes, etc.
2 C  Mozzarella Cheese shredded

Pre-heat oven to 500 degrees. Cut the french bread in half, length wise, put the halves on a cookie sheet open faced, spread a 1/4 of the jar on each side.  Put on your favorite toppings, and top each half with 1/2 C cheese.  Prepare and bake two halves at time and repeat.  Bake for 5-7 minutes till the cheese is melted and slightly browned.  Cut into 2 inch wide strips and serve.