It's good! If you like an undercurrent of banana

Have not tried - yet

Taco Stuffed Peppers
Ingredients

4 bell peppers, sliced in half length-wise and de-seeded (see note)
1 lb taco flavored ground turkey, browned (see note) ( not me will use BEEF)
15 oz black beans, drained and rinsed
16 oz salsa
1 cup frozen corn
2 cups Mexican shredded cheese, divided
8.5 oz microwaveable brown rice, cooked Never tried this....
Sour Cream
diced tomatoes, cilantro, and pickled jalapeños for serving (optional)
Instructions

Preheat your oven to 350 degrees and line a baking sheet with parchment paper or a silicon mat.
Place the peppers on the baking sheet, and mix together the browned taco meat, black beans, salsa, frozen corn, 1 cup Horizon Mexican cheese, and the cooked rice in a large bowl.
Divide the mixture amongst the peppers. Bake for 30 minutes.
Add the remainder of the Horizon Mexican cheese to the top of the peppers and bake for 5 more minutes.
To serve top with Sour Cream and diced tomatoes, cilantro, and pickled jalapeños.
Notes

You can also just cut the tops off of the four peppers and make four BIG peppers rather than 8 half peppers. If you cannot find taco turkey meat, just buy ground turkey or ground beef and add some taco seasoning while browning it.

I just found this thread! Thanks for starting it, Debbie! I've starred all of the recipes so I can try them. I used to have a jumble of starred items and had to click through them to find what I needed. Now as I star them, I go to my profile and find the starred items. I edit the latest one and add the title of the recipe. it's now easy to find what I want.
Keep the great recipes coming! I especially love the unhealthy ones, but need the healthy ones!

i"m making macaroni and cheese for the grands. However, I make a white sauce with milk, and added shredded cheddar and swiss cheese. We have wonderful cheese here in this area. No boxed junk for me!!!!!!!!!!

After lunch we will go work it off........we're loading the bikes up and hitting the bike trail this afternoon.

Yum, Anna! Scratch mac and cheese with real Wisconsin cheese has to be wonderful. Have fun with the grands!

Oh, we do have fun with them. The SU won't be able to go with us today, he's hauling corn and filling semis for the neighbor. After we're done biking, I"m going to pick up a load of "local" plants that I will overwinter in the g'house.

Austin is 13 1/2, and Aleigh will be 11 in 2 weeks. They love to come RV'ing with us too. We take our bicycles and find bike trails around the RV park area. A few weeks ago we were in the Davenport, Iowa, area. They have really nice bike trails there. We do lots of fun things with them. Well, at least us OLD people think it is fun.......we're hoping they think so too.

I'm sure they're loving their time with you. We had hoped to be able to do the same thing with our grandkids, but they are all scattered out of state so we only see them a few times a year. You are very lucky to have them close by.

Looks hard/detailed ...but it is not
Can substitute shrimp too.

INGREDIENTS
For The Chicken:
2 large boneless and skinless chicken breasts, halved horizontally to make 4
2 tablespoons flour (all purpose or plain)
2 tablespoons finely grated fresh Parmesan cheese
1 teaspoon salt
Cracked pepper
For The Sauce:
Light spray of cooking oil
1 tablespoon olive oil
2 teaspoons butter (or oil)
2 tablespoons minced garlic
1¼ cup chicken broth (stock)
½ cup milk (full fat or 2% -- or use reduced fat cream or heavy cream)
⅓ cup finely grated fresh Parmesan cheese
2 tablespoons capers (plus 2 tablespoons extra to garnish)
1 teaspoon cornstarch (cornflour) mixed with 1 tablespoon of water
2-3 tablespoons lemon juice -- juice of 1 lemon (adjust to your tastes)
2 tablespoons fresh parsley

INSTRUCTIONS
Lightly spray pan/skillet with a light coating of cooking oil spray and heat over medium-hight heat. In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
Heat the 1 tablespoon of oil and 2 teaspoons butter in a large skillet over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side and cooked through and no longer pink (about 3-4 minutes, depending on the thickness of your chicken). Transfer onto a warm plate.
Add the garlic to the oil in the pan (spray with a light coating of oil if needed) and fry until fragrant (about 1 minute). Reduce heat to low-medium heat, add the broth and milk (or cream). Bring the sauce to a boil; season with salt and pepper to your taste; add in the parmesan cheese and capers and allow sauce to simmer for about 2 minutes until thicker. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
Pour in the lemon juice, allow to simmer for a further minute to combine. Add the chicken back into the pan to serve, or serve over steamed vegetables, zucchini noodles or cooked pasta with the sauce. Top with extra capers to garnish, lemon slices and parsley.

Sounds like a good chicken recipe Rosie.

That really looks like a good one, Rosie!
Last night we went out to the Cheesecake Factory with friends. I had their Chicken & Shrimp Bang Bang and it was really delicious! I just searched and there is a copycat recipe for it that I'll have to try.

http://www.food.com/recipe/che...

There is a Cheesecake Factory that opened up at one of the malls in Madison. Haven't been there and don't know if I will. Holy crap, are they expensive. I'd love to, maybe once is all I could afford.

Lines out the door too...I stand on line for a two foot high cheesecake too!

Ha!

The chicken recipe...it is an old one but seemed too good not to copy and send..I fix similar ...it is not very healthy however

It is what I call expensive! That was our second time in the last 15 years. Our neighbors picked it. The food is really great, and the menu is so extensive there is something for everyone. I plan to make that dish.

Did you have the cheesecake and if yes...which?

No, Rosie, no cheesecake! I had to take home over half of my dinner. The last time we were there I did have a delicious cheesecake, but don't remember which one it was. They are all in cabinets for display when you walk in or out, so they're hard to resist!

I know!!
The fresh strawberry and the vanilla bean my favs

Those do sound good! Darn all of these temptations!

SLOW COOKER POOR MAN'S STEW


PREP TIME
15 mins
COOK TIME
6 hours
TOTAL TIME
6 hours 15 mins

INGREDIENTS
1 lb. ground beef, browned and drained
1.5 lbs potatoes, diced large
3 carrots, sliced
1 onion, diced
1 garlic clove, minced (I had this on hand already)
1 (6-oz.) can tomato paste
2 cups water
1 tsp. salt
¼ tsp. pepper
1 tsp. onion powder
1 tsp. dried oregano
INSTRUCTIONS
Add the cooked ground beef, potatoes, carrots, onions, and garlic to a 5-quart or larger slow cooker.
In a small bowl whisk together the tomato paste, water, salt, pepper, onion powder and oregano. Pour this mixture over everything in the slow cooker. Stir.
Cover and cook on LOW for 6-7 hours, without opening the lid during the cooking time.
Serve with buttered sandwich bread.
ENJOY!

Sounds like a great meal that's real easy on the budget.

I might try that one Rosie if we ever get a winter here.