Pulled Pork BBQ Pizza

Wow it's been a while since I've posted a recipe. To be honest I haven't been very creative lately so I haven't had anything exciting to post. Last night I did find a really good recipe that helped me use up some leftover pulled pork that I made in the crock pot. It was a hit in this household. I found it on the food network website. It is an Emeril recipe:

Dough:

Make or buy your dough. I use the recipe that came with my breadmaker.

Cheese:

12 oz Shredded Mozzerella

BBQ Sauce (instead of tomato sauce):

1 c apple cider vinegar

1 c ketchup

1/4 c light brown sugar

1 T molasses

1 T yellow mustard

2 t worchestershire sauce

1/2 t minced garlic

1/4 t cayenne pepper

1/4 t freshly ground pepper

In a medium saucepan, combine ingredients (mixing to dissolve sugar). Allow sauce to simmer for 10 to 15 minutes or until slightly thickened.

Roll out dough. Spoon 1 cup of the cooled bbq sauce over the pizza dough, leaving about 3/4" of dough uncovered around the edge. Spread the pulled pork over the sauce. Top with onion and/or bell pepper if desired. Spread cheese evenly over pizza. Bake at 425F for 10 to 15 minutes or until cooked through.

Slow Cooker Chicken and Dumplings

When you have to use the crock pot one or two nights a week, you can get TIRED of using it. It all seems the same. So when I found this recipe, I thought it sounded like something different. It is also really easy! I think I will add some veggies in with it, too. I am all about getting it all in together! I am glad the school year is almost to an end... we need a break!


Ingredients:
4 skinless, boneless chicken breast halves
2 Tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely chopped
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Directions:
1. Place the chicken, butter, soup, and onion into the slow cooker. Fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on High.
3. About 30 minutes before serving, place the torn biscuit dough in the slow cooker.
4. Cook until the dough is no longer raw in the center.

Yakisoba from Mark Bittman

I love Mark Bittman. He is my favorite chef. He cooks with simple ingredients, and a variety of cultures represented in his cooking. This is one of the recipes from his new show The Minalmist on the Cooking Channel. I also liked this recipe because it is a basic recipe that can use different meats and veggies. I did not like the smell of the sauce, but once it was cooked it was great.

Ingredients
Salt
6 ounces dried or 10 to 12 ounces fresh Chinese egg noodles
1 tablespoon sesame oil
3 tablespoons peanut oil
2 tablespoons minced fresh ginger
2 pork chops, thinly sliced
1 small head Napa or savoy cabbage, shredded (about 4 cups)
2 carrots, shredded
2 tablespoons ketchup
1/4 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons mirin or a bit of sugar
Few drops hot sauce (recommended: Tabasco)
1 bunch scallions, chopped, white parts only

Recipe

Bring a pot of water to a boil, salt it, and add noodles. Cook until just done, about 3 minutes. Drain in a colander and run under cold water. Toss noodles with sesame oil to keep them from sticking together, and set aside.

Put peanut oil in a large skillet over medium-high heat. When it's hot, add ginger and cook, stirring, until just fragrant, about 1 minute. Add pork and cook for about 5 minutes or until the pork is no longer pink and is starting to brown around the edges.

Add cabbage and carrots to skillet and stir; sprinkle with salt. Continue to cook until vegetables soften, adding a bit of water, as needed to keep them from sticking.

Meanwhile, stir together in a small bowl ketchup, soy sauce, Worcestershire sauce, mirin, and hot sauce. When vegetables are soft and any liquid has evaporated, add noodles and sauce to skillet. Toss to coat everything well and cook until noodles are warmed through. Serve, topped with chopped scallions

Camp-Out Chicken

We are on spring break this week. I have enjoyed cooking meals in a more laid back manner; there have been no dance classes or choirs or meetings to run to. I have still had to plan the meals, but not based on what is going on in the evenings. Needless to say- it has been quite refreshing. One of the things that I wanted to do with the girls this week is teach them how to cook a dinner in aluminum foil. This is the kind of meal we grew up making when we went camping. However, tonight we cheated and used the grill. They are very simple to make, and they are very quick to cook on the grill. The girls did all parts of it except for lay the chicken in! For some reason- if they pick it out and help make it; they eat better! It also makes for easy clean-up!

Ingredients (per packet)
5 baby carrots, diced
1/2 potato, sliced thin
1/4 onion, sliced thin
1 chicken breast
Cavenders seasoning
salt
pepper
olive oil

Directions

1. Tear off a big enough piece of aluminum foil for all of the ingredients to be folded into and covered. Pour a bit of olive oil onto the bottom of a sheet of aluminum foil.


2. Place a thin layer of potato on the bottom.


3. Place a thin layer of onions next.


4. Place a chicken breast on top.


5. Top with carrots and another thin layer of potatoes.


6. Season generously with salt, pepper, and Cavender's seasoning.


7. Top with a smidge of olive oil (that means very little :))


8. Fold the middle together, folding over at least once.


9. Fold the ends on top of the packet, to prevent the oil from leaking out.


10. Grill or cook over an open fire until the chicken juice is clear. (Took about 20 minutes on the grill.)

Crock Pot Cabbage and Beef Casserole

Ingredients:
•1 1/2 pounds ground beef
•1 medium onion, chopped
•1 small head cabbage
•2 cans diced tomatoes (15 oz each)
•1 can tomato sauce (8 oz) or 1 can condensed tomato soup
•1/2 to 1 teaspoon cinnamon
•salt and pepper to taste
•About 2 cups hot cooked rice


Preparation:
Brown ground beef with onion; transfer to slow cooker/Crock Pot. Slice cabbage into small wedges; place on ground beef. Mix tomatoes, sauce, and seasonings; pour over all. Cover and cook on low 8 to 10 hours. Serve over the rice or mix together.
Serves 6.

Chicken and Rice Casserole

I have been a little behind this month, but I am still cooking and trying to keep us healthy and at home. This is a recipe I found that has become a household favorite. It is also a great one for company.

Ingredients:
4 cups diced, cooked chicken*
4 cups cooked rice
½ c. celery
½ c. diced onions
2 cans cream of chicken soup**
¼ c. mayonnaise
1 Tbsp. Lemon juice

Topping:
2 c. crushed cornflakes
3-6 Tbsp. Butter

Assembly:
Sauté onions and celery.
Combine chicken, soup, mayo, and lemon juice. Mix in rice. Add sautéed onion and celery.
Place in 9x13 baking dish.
Top with crushed cornflakes and crumbled butter.

Serving Day:
Thaw completely. Bake at 400 until heated through (about 45 minutes). If cornflakes start to turn too brown, lay a piece of foil over dish until done.

Butter Chicken

As I did the meal planning for the month, I asked Clay if there were anything he could think of that would be good to try. He told me that there was a yogurt based Indian chicken that he really likes, so this was the recipe I found for butter chicken. This is a great introduction to Indian spices. It has a milder taste than most curry based dishes. The girls enjoyed this, too. It took a little balancing as far as getting everything going, but I think it will easier next time. I would suggest having all the ingredients laid out before you begin.



Ingredients:

1 tablespoon peanut oil
1 shallot, finely chopped
1/4 white onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper
1 tablespoon peanut oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
1/4 cup water


Directions
1. Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.


2. Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.


3. Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.

Server over rice.

Baked Ziti

This is a family favorite during the holidays. Mom also likes it because it feeds a crowd!

1 lbs of dry ziti
1 onion chopped
1 lbs of lean ground beef
2 jars (26 oz each) of spaghetti sauce
6 oz of Provolone Cheese, sliced
1 1/2 cups Sour cream
6-8 oz. mozzarella cheese, shredded
2 T of grated Parmesan cheese

Directions
1. Boil pasta according to package directions. Drain.
2. In a skillet, brown onion, and ground beef over medium heat. Drain grease
3. Add spaghetti sauce and summer 15 to 20 minutes
4. Layer in a greased 9x 13 dish; half the ziti, provolone, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese, and remaining sauce.
5. Top with Parmesan cheese.
6. Bake at 350 degrees uncovered 30 to 40 minutes.

Let set 5 minutes before serving.

Make 8 to 12 servings

Lazy Lasagna

This recipe is one we tried at the last cooking class. The girls loved it! It was super easy, and meatless. It will be put into the rotation at the Gordon house. It would also be a great freezer meal.

INGREDIENTS:
1 package of frozen spinach
1 small onion, chopped
1 (28 ounce) jar spaghetti sauce
3 lbs of cheese ravioli
4 cups of mozzarella


Ready In: 1 Hour 20 Minutes Servings: 8
DIRECTIONS: 1.Preheat oven to 375 degrees F (190 degrees C).

2.Brown the onion in a skillet. Pour in spaghetti sauce and simmer 5 minutes.

3.In a 9x13 inch baking dish, spread enough sauce to cover bottom and put a layer of ravioli down end to end.

4.Spread a layer of sauce, spinach, and cheese just like you would with regular lasagna. Keep layering and finish with sauce on top.

5.Bake uncovered in a preheated oven for 1 hour. Let sit for 5 minutes before serving.

Barefoot Contessa's Roasted Turkey Roulade

Every year we fry a turkey for Thanksgiving, and then we bake a turkey breast. A couple of weeks ago, I was watching the Barefoot Contessa's show and I saw her make this recipe. It was a recipe that I knew I had to try as as soon as I saw it! It was heavenly. It was also very easy. You could easily make the dressing without stuffing the turkey breast. This is a recipe that I will be doing again.

Ingredients
3/4 cup large-diced dried figs, stems removed
3/4 cup dried cranberries
1/2 cup Calvados or brandy
4 tablespoons (1/2 stick) unsalted butter
1-1/2 cups diced onions (2 onions)
1 cup (1/2-inch-diced) celery (3 stalks)
3/4 pound pork sausage, casings removed (sweet and hot mixed)
1-1/2 tablespoons chopped fresh rosemary leaves
3 tablespoons pine nuts, toasted
3 cups Pepperidge Farm herb-seasoned stuffing mix
1-1/2 cups chicken stock, preferably homemade
1 extra-large egg, beaten
Kosher salt and freshly ground black pepper
1 whole (2 halves) turkey breast, boned and butterflied (5 pounds)
3 tablespoons unsalted butter, melted


Directions
Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.

Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and sauté until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and sauté, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.

Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.)

Preheat the oven to 325 degrees. Place a baking rack on a sheet pan.

Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Don’t mound the stuffing or the turkey will be difficult to roll. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) Starting at one end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.

Place the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1-3/4 to 2 hours, until a thermometer reads 150 degrees in the center. (I test in a few places.) Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing.

Mexican Pizzas

Ingredients
8 (6 inch) Flour Tortillas, cooked into crispy tortillas
1 cup refried beans, prepared
1 pound ground beef, chuck, raw
1 package of Taco Seasoning
salt to taste
pepper to taste
4 tablespoons salsa
1 cup Mexican Cheese Blend, grated, prepared
1/2 cup Roma tomato, fresh, small chop
4 teaspoons cilantro, fresh, rough chopped

Directions
1.To make Crispy Tortillas: Place all 8 tortillas directly on the oven rack of a 350 degrees F oven and bake for 4-5 minutes. Remove from the oven and reserve on your work surface.
2.Heat the 1 cup of refried beans for 1 minute in the microwave to get hot and reserve for the recipe build.
3.Season the ground beef with salt and pepper and saute for 8 minutes in a non-stick pan, drain, mix in taco seasoning, and reserve hot for the recipe build.
4.To build 1 Mexican Pizza: Place 1 crisp tortilla on work surface.
5.Evenly spread tortilla with 1/4 cup hot refried beans.
6.Evenly top refried beans with 1/4 of the cooked ground beef.
7.Top ground beef with second crisp tortilla and evenly spread 1 heaping tablespoon of salsa over the tortilla.
8.Evenly top the pizza sauce with 1/4 cup grated Mexican cheese blend and 2 tablespoons chopped tomatoes.
9.Repeat steps 1 through 5 for remaining 3 servings.
10.Place all 4 pizzas, at one time, in 350 degrees F oven on a cookie pan/flat pan, and bake for 2 minutes to melt the cheese. Sprinkle 1 teaspoon chopped cilantro evenly over the top of each pizza. Serve each pizza whole.

All Day Vegetable Soup

I got a call at work this morning that Hannah was running fever. So after hastily making sub plans, I picked her up at school. I found I had the whole day at home. I decided to make my mom's all day vegetable soup. This is one of the recipes that reminds me of childhood. It is total comfort food. This is the first time I have attempted the soup, because it is one I have been too scared to try myself. I still don't know if it will taste the same, but I am glad to report it is looking the same. When mom gave the me recipe, I learned that she got it from her mom, who learned it from her mom. So it is a four generation soup, from as much as I can gather. This is a soup that you start in the morning and let cook all day. I will tell you- it is worth it!

Ingredients
1 big stew pot
2 lbs of stew meat
1 onion
2 28 oz cans of diced tomatoes
5 small cans of tomato sauce
4-5 potatoes, bite-size
1 bag of frozen vegetables
1 cup of uncooked noodles

Directions

1. Fill a stew pot about 3/4 full of water. Put in onion, meat, and lightly salt. Cook uncovered on medium to low 1/2 a day, or until the pot has only 1/3 of the water left.

2. Once meat, onion and water are cooked down, add diced tomatoes, tomato sauce, potatoes, and frozen vegetables. Cover and simmer 2-3 hours.

3. One hour before serving add 1 to 2 cups of macaroni. Soup will thicken as it simmers.

Serve with warm bread.

Cooking Class 2

Last weekend, I had the second cooking class at church. There were ten ladies, and one brave gentleman. We had a great time! The theme last week was homemade comfort food. So, here are recipes for this time:

Homemade Meatloaf
http://twosistersandfriends.blogspot.com/2009/01/easy-meat-loaf.html

Homemade Chicken Nuggets
http://twosistersandfriends.blogspot.com/2010/03/homemade-chicken-tenders-via-jamie.html

Teryaki Meatballs with Pineapple
http://twosistersandfriends.blogspot.com/2010/06/teriyaki-turkey-meatballs.html

Twice Baked Potato
http://twosistersandfriends.blogspot.com/2009/04/nanas-twice-baked-potatoes.html

Foil Wrapped Veggies
http://twosistersandfriends.blogspot.com/2010/10/foil-wrapped-veggies.html

Slow Cooker Corned Beef and Cabbage

Comfort food. . . we all have the foods that bring comfort or remind us of childhood. This recipe reminds me of my grandmother, Liz Stauffer. I don't remember her making it often, but the smells (pungent as they are) remind me of her. The girls and I had a good laugh when we came in the door and house smelled of cabbage. They also really enjoyed the meal. I am so impressed with what they will try now. Anyway, here's to comfort food. :)


Ingredients
4 large carrots, peeled and cut into matchstick pieces
10 baby red potatoes, quartered
1 onion, peeled and cut into bite-sized pieces
4 cups water
1 (4 pound) corned beef brisket with spice packet
1/2 head cabbage, coarsely chopped

Directions
Place the carrots, potatoes, cabbage, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on low.

Cook the brisket for about 8 hours.

Chicken Pot Pie- Sandra Lee Version

Hannah was watching Money Saving Meals last weekend and saw this recipe. She then recorded the episode, so I could later watch and make her this meal. I was thrilled that she wants to help with the meal planning. It definitely helps to have them involved. They try more, too.

I liked this recipe because it uses thyme, which has the same flavoring as my mom's recipe. I doubled it this week. It was very easy, and the house smelled wonderfully! I substituted the peas with green beans since that was what was in the freezer.


Ingredients
• 1 box pie crust
• 1 whole (4-pound) chicken , cut into parts
• 5 cups water
• Salt
• 1 tablespoon canola oil
• 1/2 medium onion, diced
• 3 stalks celery, diced
• 2 carrots , sliced
• Freshly ground black pepper
• 1/3 cup all-purpose flour
• 1/2 teaspoon poultry seasoning
• 1 teaspoon freshly chopped thyme leaves
• 1 cup frozen peas
• 1 tablespoon milk

Directions
Prepare the pie crust according to the package directions. Divide it into 4 equal portions, cover with plastic wrap and refrigerate Preheat the oven to 350 degrees F.
Put the chicken breast in a medium pot and cover with 5 cups of water.
Bring to a boil over medium heat and add salt, to taste. (Reserve the legs and thighs for the Round 2 Recipe Chicken Cacciatore.)

Simmer until the chicken is completely cooked through, skimming any fat that rises to the surface, about 20 minutes. Remove chicken, to a cutting board and when cool enough to handle remove the meat and dice into 1/2-inch cubes. Reserve the broth the chicken was cooked in. (Set aside 1/2 cup for Round 2 Recipe Chicken Cacciatore.)

In a medium pot heat the canola oil over medium heat. Add the onions, celery, carrots, salt and pepper, to taste, and cook until the onions are translucent, about 5 minutes. Stir in the flour, poultry seasoning, and thyme and cook for 2 minutes, stirring constantly. Slowly pour in the reserved 4 1/2 cups of chicken broth, whisking to remove any lumps. Add the chicken and peas, bring to a boil, then remove from the heat. (Reserve 2 cups for Round 2 Recipe Chicken Noodle Casserole.)

Divide the remaining mixture between 4 (14-ounce) ramekins. (Alternately, the pot pie can be made in 1 (9-inch) pie pan.)

Roll out the 4 pieces of pie dough to 1/4-inch thick rounds. Brush the edges of the ramekins with milk. Cover each ramekin with a piece of dough and press around the edges to seal. Cut a steam vent in the top of each piece of dough and brush with milk. Arrange on a baking sheet and bake until the crust is golden brown and the filling is bubbling, about 40 to 45 minutes.


http://www.foodnetwork.com/sandras-money-saving-meals/index.html

Stromboli

Stromboli is basically a pizza pocket. This easy recipe can serve 4 to 6. It can also be modified very easily. You can do cheese only, or add vegetables, or sausage, or pepperoni. The possibilities are endless. Next time I am going to try and use bread dough instead of pizza crust. I let you know how it goes.


Ingredients
1 can prepared pizza crust
1/3 cup pizza sauce
1/2 lb thinly sliced cooked ham
1 cup shredded mozzarella cheese
1/4 cup chopped bell pepper
1/4 teaspoon oregano

Directions
1Preheat oven to 400 degrees F.
2Unroll the dough and place on an ungreased cookie sheet.
3Press with your fingertips into a 12x8-inch rectangle.
4Spread the sauce on the dough, leaving a 2-inch margin lengthwise, and a 1/2-inch margin on the sides.
5Place toppings in center third, fold sides over to meet in the middle and pinch to form a seal.
6Bake in the preheated 400F oven for 15-20 minutes or until golden brown.
7Slice and serve with a side of warmed marinara.

Chipolte Burgers

Ingredients
2 tablespoons canned chipotle chiles in adobo, including sauce
1 lb ground beef chuck
1/2 cup finely chopped onion
1 teaspoon salt
4 English muffins or hamburger buns, halved horizontally


Preparation
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas); see "Grilling Procedure," below.

Meanwhile, open any whole chipotles and discard seeds, then mince chipotles.

Mix chipotles (with sauce), beef, onion, and salt with your hands, then form mixture into 4 (3/4-inch-thick) patties.

Grill burgers on lightly oiled grill rack, covered only if using gas grill, turning over once, 4 minutes total for medium-rare. Grill English muffins, cut sides down, until grill marks appear, about 30 seconds. Serve burgers in English muffins.

CHICKEN CREOLE

1/4 c. all-purpose flour
2 tsp. salt
1/2 tsp. pepper
1 tbsp. chili powder
3 lbs. chicken pieces, skinned
2 tbsp. vegetable oil
1 c. chopped onion
1/2 c. chopped green pepper
1 lg. clove garlic, crushed
1 (16 oz.) can tomatoes, undrained and chopped
1 c. chicken broth
3/4 c. uncooked long-grain rice
1 (10 oz.) pkg. sliced or whole okra

Combine first 4 ingredients in a shallow dish, mixing well. Dredge chicken in flour mixture, shaking off excess flour; set chicken aside. Cook chicken in hot oil in a Dutch oven over medium heat about 4 minutes on each side or until golden brown. Remove chicken.

Add onion, green pepper, and garlic to Dutch oven; saute 3 to 5 minutes or until vegetables are crisp-tender. Add chicken, tomatoes, chicken broth, and rice, stirring well. Cover and simmer 40 minutes or until most of liquid is absorbed, stirring occasionally. Add okra; cover and simmer an additional 10 minutes. Yield: 4 servings.

Stuffed Bell Peppers

Summer is a time with fresh vegetables available everywhere. However, sometimes I find it hard to figure out the best ways to use each of the ingredients. This is a great way to use bell peppers. This particular recipe reminds me of my mom's cooking. We didn't have it often, but it is one that makes me think of growing up. Enjoy another week of cooking!


Ingredients
6 green peppers (bell)
1 lb. ground beef
3 c. of cooked rice
1 can of diced tomatoes
1 T of Italian Seasoning/ or seasoning of choice
1 (15 oz.) can tomato sauce
Salt and Pepper to taste

1. Remove tops and seeds from 6 green peppers. Simmer cleaned peppers (upright) for 5 minutes in 1/2" salted water. Drain and cool slightly before stuffing. (This step will eliminate the slightly bitter taste stuffed peppers often have.)

2. Combine 1 pound ground beef, rice, tomatoes, and Italian seasoning. Fill the peppers with mixture.

3. Pour 15 ounce can of tomato sauce around peppers. Cover; bake at 400 degrees about 1 hour, basting occasionally with tomato sauce. Makes 6 servings.

Teriyaki Turkey Meatballs

This is recipe number two of meal sharing for today. Andrea found this recipe on AllRecipe.com. Again, one I really enjoy. The taste is unbelievable. I can not wait to have this as a meal.

Ingredients
6 slices Roman Meal Bread, toasted
1 pound lean ground turkey
1/2 cup green onions, thinly sliced
1 egg, slightly beaten
3 tablespoons reduced-sodium soy sauce
1 tablespoon brown sugar
2 1/2 teaspoons fresh ginger, minced
1 1/2 teaspoons fresh garlic, minced
1/4 teaspoon ground black pepper
1 1/2 teaspoons red chile sauce (optional)
6 (4 inch) skewers
32 pieces pineapple, fresh or canned

Directions
1.Preheat oven to 375 degrees F. Foil-line one baking sheet.

2.Break bread slices into pieces; place in blender or food processor. Process until finely ground into crumbs. Remove 3/4 cup, reserve remaining bread crumbs.

3.Combine turkey, 3/4 cup bread crumbs, green onions, egg, soy sauce, brown sugar, ginger, garlic, pepper and chili sauce in medium bowl. Divide turkey mixture into 36, 1-inch balls; roll in remaining bread crumbs. Place on baking sheet.

4.Bake 20 to 25 minutes until cooked through. Remove from oven.

5.Assemble meatballs and pineapple chunks on skewers.

Serve over a bed of rice

IF FREEZING: Prepare the meatballs and freeze in an air tight aluminum pan. Thaw, assemble skewers adding pineapple, and serve with rice. Heat and serve.