Tasty Tuesday: Chicken Enchilada Stuffed Peppers

This recipe is courtesy of Moscato Mom. Be sure to check out her blog for lots of great information.

I LOVE stuffed peppers.  My grandmother always made them and despite using her recipe, they never seem to quite come out the same. I have been looking for a recipe and stumbled across this one….

Ingredients

8 large bell peppers
2 rotisserie chickens
1 can red enchilada sauce – mild
1 can black beans
1 can niblet corn
3 cups shredded cheddar cheese, divided
sour cream and/or guacamole (optional)

Instructions

  • Preheat your oven to 350*.
  • Remove and shred meat from chickens into a skillet on medium heat.
  • Add in sauce, corn, and black beans.
  • Simmer about 5 minutes.
  • Add in 2 cups of shredded cheese and stir until well combined.
  • Cut tops off bell peppers and remove seeds and ribs.
  • Gently spoon chicken mixture into peppers and top with remaining cheese.
  • Bake uncovered about 15-20 minutes or until peppers have softened and cheese is bubbly.
  • Remove and let sit about 5 minutes.
  • Top with sour cream and or guacamole.

I love the fact this recipe makes enough for leftovers for lunch (or dinner for hubby).  Need a thermal to carry your lunch to work in?  My favorite is the Going Places Thermal.Snacking on the go? This stylish bag with an adjustable strap does double duty as a thermal and crossbody to make it easiest to pack lunch or treats for every family outing, play date or sporting event. Dimensions: 8″H x 9″L x 5.5″D

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If you try the recipe, let us know what you think?  If you have a recipe you want to share, please let me know.

Have a ThirtyOne-derful day!

Tasty Tuesday – Veggie-Quinoa Teriyaki Stir-Fry

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Another YUMMY recipe courtesy of Hungry Girl.  Yes, I LOVE her recipes.  Most are quick and easy and hubby loves them.  This is one ROCKIN’ meat-free meal. So much flavor… so little effort!

Prep: 5 minutes       Cook: 30 minutes   MAKES 4 SERVINGS

1/4th of recipe (about 2 cups): 323 calories, 4g fat, 788mg sodium, 59g carbs, 8.5g fiber, 18.5g sugars, 12.5g protein — PointsPlus® value 8*

Ingredients: 

1 cup uncooked quinoa, rinsed thoroughly
1 tbsp. chopped garlic
6 cups frozen stir-fry veggies
4 cups broccoli florets
1/2 cup all-natural thick teriyaki marinade or sauce (like the kind by Annie Chun’s)

Directions:

In a medium pot, combine quinoa, 1/2 tbsp. garlic, and 2 cups water. Bring to a boil, and then reduce heat to low. Cover and let simmer for 15 minutes, or until water has been absorbed and quinoa is fully cooked. Transfer to a large bowl, and cover to keep warm.

Bring a very large skillet sprayed with nonstick spray to medium heat. Add remaining 1/2 tbsp. garlic, stir-fry veggies, broccoli, and 1/4 cup water. Cover and cook until veggies have mostly softened, 6 – 8 minutes.

Uncover, and cook and stir until excess liquid has evaporated and veggies are fully softened, about 2 minutes.

Add teriyaki sauce and cooked quinoa and mix well. Cook and stir until hot, about 1 minute. Serve up and enjoy!

Have leftovers you want to take for lunch the next day?  Try Thirty One’s Go To Thermal.8542580A0000

It is great for the kids.  Spills and stains are no match for this wipeable, machine-washable thermal sized for work, school or playdate snacks.   It comes in a variety of prints and is great for everyone in the family.  It will keep your food hot or cold.  Dimensions: 11”H x 8”L x 5”D

Have a recipe you want to share?  

Have a ThirtyOne-derful day!

Tasty Tuesday – Pizza Pasta Recipe 

I haven’t tried this one yet but it is on the list for the upcoming week…

Prep: 15 minutes             Cook: 30 minutes           Calories: 513

Ingredients

  • 8 ounces rotini pasta (can substitute with gluten free)
  • 1 pound lean ground beef (can substitute with ground turkey)
  • 1 small onion, diced
  • 1 (28 ounce) jar spaghetti sauce
  • 4 ounces sliced pepperoni  (or crumbled sausage)
  • 2 cups shredded mozzarella cheese

Directions

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a medium skillet over medium-high heat, cook beef with onion until beef is brown.
  • Drain. Combine beef mixture with spaghetti sauce, pepperoni and cooked pasta and pour into a 9×13 inch baking dish. Top with mozzarella.
  • Bake in preheated oven for 30 minutes, until cheese is melted and golden.

Yummy goodness with some leftovers….

Why not freeze them to have lunch one day for work? Pack your lunch in one of ThirtyOne’s many thermal lunch totes. My favorite is the LunchBreak Thermal. This s the perfect size to fit standard food storage containers, so it is a great lunch bag for work, school or just a day spent running around town. It also makes a great snack and drink bag for trips to the pool or beach. I love it can be personalized with your favorite icon or just your name. It is approx. 8.5”H x 9″L x 6″D (15″L at top opening)919db78e227f4bdca70c49ec6cb8ab38

Have a recipe you would like to share? Share it with us, everyone always loves a new recipe to try.

Have a ThirtyOne-derful day!

T