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How To make Rotelle with Smoked Turkey, Broccoli and Peppers
2 c Small broccoli florets
5 oz Rotelle or fusilli pasta
2 tb Unsalted butter
2 tb Olive oil
2 Garlic cloves, minced
1/4 ts Dried red pepper flakes
8 oz Smoked turkey (or chicken),
-skin removed, diced 1/3 c Jar-packed roasted red
-peppers, drained, diced 1/2 c Chicken stock or canned
-broth Freshly grated Romano cheese Rotelle with Smoked Turkey, Broccoli and Peppers Cook broccoli in large pot of boiling salted water until criisp-tender, about 2 minutes. Using slotted spoon, transfer broccoli to bowl of ice water to cool; reserve water in pot. Drain broccoli and pat dry. Return water to boil. Add pasta and cook until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain thoroughly. Meanwhile, melt butter with olive oil in heavy large skillet over low heat. Add garlic and red pepper flakes and saute until garlic is tender, about 3 minutes. Add turkey and saute until heated through about 4 minutes. Mix broccoli, pasta, roasted peppers and stock into turkey mixture. Increase heat to high and cook until pasta has absorbed most of liquid, stirring frequently, about 4 minutes. Divide pasta between plates and serve, passing Romano cheese separately. 2 servings. Enjoy!
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A Loaded Chicken and Potato Casserole that’s Fast and Easy
Hey folks! Enjoy this easy and delicious Loaded Chicken and Potato Casserole!
Level of Difficulty: 1/5
Ingredients:
1 ½ lb Chicken Breasts, cut in 1 inch pieces
4 large Russet Potatoes, peeled cut in 1 inch pieces
3 tbsp Branch and Vine Garlic Olive Oil -
1/2 tbsp Paprika
1 tbsp Garlic Powder
1 tsp Salt
1 tsp Black Pepper
2 cups shredded Cheddar Cheese
1/2 cup cooked, chopped Bacon
2 Green Onions sliced thin
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Creamy Stuffed Bell Peppers | 1st Video Redo
Ingredients:
3 yellow bell peppers
1 can of rotel
8 oz cream cheese
1 pound Spicy ground sausage
1 serving mexican blend cheese
salt
pepper
Macros: 3 servings,per serving
Net Carbs 8g | Fiber 2g | Total Carbs 10g | Protein 46g | Fat 57g | Calories 747 |
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How to Make Easy Stuffed Bell Peppers | Easy Meal #onestopchop
The Best Stuffed Peppers. I bet you haven’t had any like these before.
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Ingredients
2 lbs ground chicken
3 large bell peppers, tri colored
1/2 green and red bell pepper, diced
1 small yellow onion, diced
2 tsp jerk seasoning
2 tsp all purpose seasoning
1 tsp smoked paprika
1 Tbsp brown sugar
Juice of 1 lime
1 tsp jalapeño pepper paste or 1 jalapeño, diced
1 tsp garlic paste or 1/2 tsp minced ginger
1 Tbsp garlic paste or 4 cloves minced garlic
1 Tbsp tomato paste
1/4 cup water
1 cup yellow rice
1 can black beans, rinsed and drained
1 cup shredded mozzarella cheese
Fresh chopped cilantro for garnish
Jerk Aioli
1/2 cup mayo
1 tsp jerk paste
Juice half lemon or lime
1/2 tsp mustard
2 Tbsp sweet chili
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Best Pasta Salad Ever????
1 pound Rotini pasta, multicolored
3 cups cherry tomatoes,halfed
1/4 cup red onion, diced
1/2 cup broccoli, sliced
1/2 cup cucumbers, diced
1/2 cup kalamata(black)olives,sliced
1/4 cup carrot,sliced
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 bottle of Wishbone Italian Dressing
1 teaspoon salt
1/2 teaspoon pepper
2-3 pinches red pepper flakes (optional)
Boil the pasta according to the directions on the package. Allow to pasta to cool.(You can run cold water over pasta to help it cool faster.)
In a bowl, add and mix all the ingredients together. Refrigerate before serving. *In my opinion it taste the best the next day bc everything has marinated over night*