Stuffed Peppers

  • 6 bell peppers
  • olive oil
  • 4 garlic cloves, minced
  • 1 small jalapeno, finely diced
  • 4 green onion, chopped
  • 1/2 C cilantro, chopped
  • 2 t lime zest
  • 3 T lime juice
  • 2 t cumin
  • 2 t coriander
  • 1 t salt
  • 1/2 t cayenne
  • 2 cans black beans, drained and rinsed
  • 2 1/2 C cooked corn kernels
  • cheddar cheese, grated
  • avocado slices or guacamole for serving
  • tortilla chips

Slice the peppers in half lengthwise, remove the seeds and membranes, and place on a parchment-lined baking sheet cut side up. Drizzle with olive oil. Sprinkle with salt and pepper. Bake for 10 minutes at 450 degrees. Discard any liquid that pools inside the peppers. Set the peppers aside.

In a large bowl, mix 3 T olive oil and other ingredients through cayenne. Fold in the black beans and corn. Fill the peppers with this mixture. Top with cheese and broil for 3 minutes or until the cheese is bubbling and browned. Alternatively, bake at 450 degrees for 10-15 minutes. Serve with the avocado slices and tortilla chips.

adapted from: Costco Connection, January, 2024

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Hibachi Chicken

  • 2 1/2 pounds chicken
  • 4 T butter, divided
  • 4 T sesame oil, divided
  • 1/2 C soy sauce
  • 2 T brown sugar
  • 1/2 lemon, juiced
  • salt and pepper to taste

Cut chicken into bite-sized pieces; sprinkle with salt and pepper. Heat a wok or large skillet over medium-high heat, add 2 T butter and 2 T sesame oil and let it start to bubble. Immediately add the chicken. Once it browns, flip it over to brown the other side while adding garlic, soy sauce, brown sugar, and the remaining 2 T of butter and sesame oil; stir.

Turn the heat down to medium and simmer until the chicken is cooked through. Squeeze 1/2 lemon over the chicken. Serve with rice and zucchini.

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Korean Beef

  • 1/4 C sesame oil
  • sweet onion, chopped
  • 2 pounds ground beef
  • 1/2 C brown sugar
  • 3/4 C soy sauce
  • 1 t ground ginger
  • 1/2 t cayenne (or 1 t crushed red pepper)
  • salt & pepper

Heat oil in a large skillet over medium heat. Saute onion for 5 minutes; add garlic and saute for 2 more minutes. Add ground beef, stirring and cooking until no longer pink. Drain the fat. Add the brown sugar, soy sauce, ginger, and cayenne. Sprinkle with salt and pepper; stir. Simmer for a few minutes to blend the flavors.

Serve with rice and broccoli.

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Mexican Casserole

  • 1 medium onion, chopped
  • 2 cloves minced garlic
  • 1 pound ground beef
  • 8 oz. salsa
  • 1/2 green bell pepper, chopped (about 1/2 cup)
  • 1 (15 oz) can organic sweet corn, drained
  • 1 (15 oz) can chili beans, not drained
  • 1 t salt
  • 1/2 t pepper

In a large pot, saute onion in olive oil for a few minutes. Add the garlic and saute until onion is soft. Add ground beef and cook until browned. Strain and rinse. Return the beef to the skillet and add the remaining ingredients. Bring the mixture to a simmer. Prepare the toppings.

  • 2 C crushed organic tortilla chips
  • 1 C firmly packed fresh spinach (or kale)
  • 1 (15 oz) can diced tomatoes, drained well (or about 1 C fresh chopped tomatoes)
  • 2 C shredded cheddar cheese
  • sour cream
  • cilantro, chopped

Place the crushed tortilla chips on the bottom of a greased 9 x 13″ baking dish. Spread the spinach on top. Spoon the bean mixture over the spinach. Sprinkle on the diced tomatoes. Bake at 350 degrees for 25 minutes. Sprinkle on the cheddar cheese and cook another 5 minutes. The casserole should be warm and bubbling. Serve with sour cream and chopped fresh cilantro if desired.

Serves 8

My daughter Joy created this recipe. As always, I slightly adapted it. 🙂

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Spinach Salad


  • 1/4 C olive oil
  • 2 T balsamic vinegar
  • 1 T pure maple syrup
  • 1 t Dijon mustard
  • 1 clover garlic, minced
  • dash of salt and ground black pepper

Whisk ingredients in a small bowl. Set aside.


  • fresh spinach
  • 1 apple (or pear), cored and thinly sliced (or veggies: cucumber, bell pepper, tomato)
  • 1 avocado, sliced
  • red onion slices
  • Honey-Roasted Pecans (or pecans, walnuts, almonds, sunflower seeds)
  • crumbled feta cheese (or shredded Parmesan)
  • optional: golden raisins


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Fifteen-minute Marinated Chicken

  • 1/4 C Dijon mustard
  • 2 T lemon juice
  • 1 1/2 t soy sauce
  • 1/2 t dried tarragon
  • 1/4 t pepper
  • 2 pounds boneless, skinless chicken tenders

Combine the first five ingredients in a bowl. Add the chicken and stir until all of the tenders are coated. Marinate at room temperature for 10-15 minutes or for hours in the refrigerator.

Grill until juices run clear, turning once.

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Simple Kale Salad

  • 1/4 C olive oil
  • 2 T fresh lemon juice
  • 2 T balsamic vinegar
  • 1/2 t Dijon mustard
  • 1 to 2 t honey
  • salt and black pepper, to taste

In a small bowl, whisk all ingredients together. Set aside.

  • 2 bunches kale, stemmed and washed
  • drizzle of olive oil
  • pinch of salt
  • 1/2 C feta cheese (or finely shredded Parmesan)
  • 1/3 C toasted walnut (or pecan or almond) pieces, or sunflower seeds
  • 1/3 C golden raisins (or dried cranberries or fresh berries, apple slices, pear slices)

Chop the washed kale and place in a large bowl. Drizzle the kale with a little bit of olive oil. Sprinkle with a little salt and massage with your clean fingers until the kale softens a bit. (This makes the kale less bitter.)

Drizzle the dressing over the kale and toss well. Add the cheese, nuts, and fruit. Toss again and serve.

Store leftover salad in an airtight container for up to 2 days. The dressing keeps in the fridge for up to a week.

adapted from

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Spinach Cheddar Muffins

  • 1 1/2 C flour
  • 2 t baking powder
  • 2 t garlic powder
  • 1/2 t baking soda
  • 1/2 t salt
  • 6 T butter, melted
  • 1 egg
  • 1 C milk
  • 1/2 C frozen chopped spinach – thawed, drained and squeezed dry
  • 1 C shredded cheddar cheese

Mix the first five ingredients.  Mix the last five ingredients in a separate bowl until evenly blended.  Slowly stir in the flour mixture to form a batter.  Spoon into 12 muffin cups.  Bake at 350 degrees for 35 minutes.


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Homemade Graham Crackers

6 cups flour
2/3 cup sucanat (or brown sugar)
2 Tbs cinnamon
3/4 tsp salt
1 stick butter
3 eggs
1/3 cup honey
1 cup buttermilk
1 Tbs vanilla
1 Tbs molasses

Whisk together the flour, sucanat, cinnamon, and salt. Mix in the remaining ingredients until combined. Divide the dough into 3 lumps. Wrap each lump in plastic wrap and chill in the fridge for a least 2 hours. Place the dough on a baking stone (or a parchment lined baking tray), and roll out to 1/8″ -1/4″ thickness. Cut into squares with a pizza cutter. Prick each piece with a fork. Bake at 325 for 20 minutes or until golden and starting to crisp on the edges (or desired crispness). Let cool on the trays (the crackers will harden as they cool). Enjoy!

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Ricotta Cheese Chocolate Chip Cookies

1/2 cup butter
1 cup ricotta cheese (full fat)
1/2 cup sucanat
1/2 cup honey
1 large egg
1 tsp vanilla extract
2 cups flour
1/4 tsp baking soda
1 tsp  baking powder
1 cup chocolate chips

Whip the butter, ricotta, sucanat, honey, egg, and vanilla until combined. In a separate bowl whisk the flour, baking soda, and baking powder. Mix the flour mixture in with the butter mixture until combined. Add the chocolate chips. Chill for at least 1 hour. Shape into balls and bake at 350 for 12 minutes or until beginning to set.

Recipe from Cake Wiz

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