Bev's Recipe Collection

• 6 large green (or red) peppers
• 2 pounds ground beef
• 1 sweet onion, chopped
• 4 C cooked rice
• 32 oz. spaghetti sauce, plus extra to spread on top
• 1/4 t pepper
• sliced cheese

Cut thin slice from stem end of pepper.  Remove seeds with teaspoon; discard.  Cook ground beef in skillet over medium heat, adding the onion half way through, and cooking meat till brown.  Drain and rinse.  Add rice, spaghetti sauce and pepper.  Stuff peppers with mixture and place in 13 x 9 inch pan, putting extra mixture around the base of the peppers.  Bake at 350 degrees for 45 minutes, topping with extra cheese for the last 10 minutes. Serve heated sauce on the side.

• 1/3 C flour
• 1 1/2 t dried thyme leaves
• 1 t salt
• 1/2 t pepper
• 2 1/2 pounds boneless, skinless chicken tenders
• 5 T + 2 T butter or coconut oil
• 1 small onion, chopped
• 1 large garlic clove, minced
• 1/4 C lemon juice
• 1 1/2 C chicken broth
• chopped fresh parsley, optional

Combine flour, thyme, salt, and pepper.  Dip chicken in flour mixture and brown over medium-high heat in skillet with melted butter.  Remove chicken. Discard pan remains.  Reduce heat to medium and melt 2 T butter; cook onion, stirring occasionally, about 2 minutes.  Stir in garlic and cook 1 minute.  Stir in lemon juice and cook 1 minute.  Add chicken broth and bring to a boil.  Return chicken to skillet and simmer uncovered until chicken is thoroughly cooked, about 5 minutes.  Sprinkle with chopped parsley.

I serve this with steamed carrots and broccoli over brown rice, which makes a beautiful presentation.

• 1 quart peas, shelled and rinsed
• 1/4 C olive oil
• 1/4 C sucanat(sugar)
• 1 T salt

Fill a 2 quart sauce pan half full of water and place over high heat.  Add oil, sucanat, and salt.  Bring to a rolling boil.  Add peas and bring to a rolling boil again.  Turn heat down to a simmer.  Cover and cook 90 minutes.