Mexican stuffed bell peppers

The other night I noticed I still had 4 bell peppers leftover from my freezer meal stock up. They were starting to get a tad soft, and I knew they needed to be used within a few days. Soft peppers? No thanks.

I sifted through pinterest and a few of my favorite blogs, but couldn’t find a recipe that suited my mood. So I whipped up a recipe of my own, and it was declared a keeper by the hubs. I cooked 4, froze 4, and had filling leftover that I mixed with black beans for tacos later in the week. Three meals in one afternoon, I’ll take it.

mexican stuffed bell peppers

Ingredients

1 pound ground beef

1 TBS extra virgin olive oil

1 small onion, diced

4 garlic cloves, minced

1/2 TBS chili powder

1 TBS cumin

1/4 tsp salt

1 cup zucchini, shredded

1/2 cup frozen corn, thawed

1/3 cup cilantro, chopped

1 TBS tomato paste

3/4 cup salsa of your choice (I used Kirkland Organic)

1 cup shredded cheese

5 bell peppers, cut lengthwise and seeds removed

Directions

Pre-heat oven to 350.

In a large saute´pan heat olive oil, onions, and garlic. Cook 2 minutes. Add ground beef, tomato paste, chili powder, cumin, and salt. Cook until ground beef is browned. Drain fat.

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Remove from heat & add zucchini, corn, cilantro, salsa, and cheese. Mix well. Spoon evenly (approximately 1/3 cup) into bell peppers.

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Top with more cheese, if desired. If you don’t desire more cheese I am a tad worried about you.

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Bake 20 minutes.

Serve with zucchini cilantro lime rice.

To freeze

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Stuff pepper halves with ground beef mixture and flash freeze on a parchment lined cookie sheet for 30-45 minutes. Transfer to freezer bag. Remove from freezer the night before serving and thaw in fridge. Top with additional cheese (if desired), and bake at 350 for 20 minutes.

Do you have a tried and true stuffed pepper recipe?

Chicken Sausage, Egg & Cheese Breakfast Burritos [for the freezer!]

This morning I ran to Safeway and scored a great deal – 50% off organic eggs! I paid $3.98 for two dozen organic eggs. Insane. That’s cheaper than just one of my favorite breakfast sandwiches at Starbucks.

Even though I’m still exhausted from my big freezer meal prep, I knew I needed to whip these bad boys up into some back to school breakfasts. I made 8 breakfast sandwich middles with 8 of the eggs (recipe soon), and 8 breakfast burritos with another 8 eggs. I still have 8 left to whip into something else fun. Maybe French toast sticks, or egg muffins, or a fritatta…the possibilities are endless.

chicken sausage egg & cheese breakfast burritos

Ingredients

8 eggs

3/4 cup milk

1/3 cup diced onion

1/4 tsp salt

dash fresh ground pepper

3/4 cup shredded cheese of your choice

1 pound chicken breakfast sausage

8 tortillas, preferably Tortillaland (you can find these amazing tortillas at Costco)

Directions

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Preheat oven to 350. In a medium size bowl mix eggs, milk, onion, salt & pepper. Pour in an greased 8×8 baking dish and bake for 15 minutes. Add shredded cheese to egg mixture and stir well. Bake 5 minutes, stir again, bake 5 more minutes.

Meanwhile, in a large pan, brown the chicken sausage. Once eggs and sausage are done, mix together in a large bowl. Spoon evenly between 8 tortillas and wrap burrito style, folding in the ends as you go. Flash freeze on a cookie sheet & store in a gallon freezer bag. You can also wrap them in parchment paper, followed by a piece of aluminum foil for easy portability.

To heat, microwave on high for 1 minute 30 seconds.

Enjoy!

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What is your favorite breakfast burrito mixture?

Quick and Easy [#lactation] Breakfast Cookies

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I’m on summer break for a few more weeks, and while that used to mean I could sleep in and recipe test as I pleased, it now means wake-up on G’s schedule and stumble to the kitchen for coffee STAT. Bonus points if I already have breakfast ready.

During the school year I perfected the no-added sugar lactation breakfast cookie to eat while I pumped before work. I still make these each time I have browning bananas, and omit the chocolate chips for  Genevieve’s half of the batch. I love them, she loves them, and Rilo doesn’t mind vacuuming up the pieces that fall on the floor.

[Lactation] Breakfast Cookies

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Ingredients vary – you can make these no matter how many browned bananas you have.

1/2 cup quick cook oatmeal per 1 banana –  I usually wait until I have 5 bananas, and 2.5 cups oats.

1/4 tsp cinnamon per banana

1/4 tsp vanilla per banana

1/2 tsp chia seeds per banana (not required)

1/2 tsp flax seed per banana (not required)

1 tsp brewers yeast per banana (omit if you don’t want lactation cookies)

1 TBS chocolate chips per banana (omit for baby cookies)

Directions

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Preheat oven to 350. Line a cookie sheet with parchment paper.

Mash bananas and add all other ingredients. Mix well.

Scoop mixture with 1/3 cup measuring cup and flatten into a cookie shape. Bake for 18 minutes. Once cooled a bit, cut parchment paper and stack on a container. Store in fridge for up to 1 week.

Enjoy!

What is your favorite way to use browning bananas?