42nd Recipe Street

Original Recipe: http://www.tasteofhome.com/recipes/Taco-Filled-Peppers

1LB Ground Beef/Turkey
1 Packet Taco Seasoning
1 Can Kidney Beans, Rinsed and Drained
1 C Salsa
4 Green Peppers
Chopped Tomato, Cheddar, and Sour Cream, Optional

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, kidney beans and salsa. Bring to a boil; reduce heat and simmer for 5 minutes.

Cut peppers in half lengthwise; remove stems and discard seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water.

Spoon about 1/2 cup meat mixture into each pepper half. Place in an ungreased 13-in. x 9-in. baking dish. Cover and bake at 350° for 15-20 minutes or until the peppers are crisp-tender and filling is heated through.

Top each with tomato, cheese, and sour cream.

1 Pound Beef Stew Meat, cut into 1-inch cubes
1 pound fresh baby carrots
2 medium potatoes, cut into chunks
2 medium onions, cut into wedges
1 Can Diced Tomatoes
1 Can Beef Broth
2 T quick-cooking tapioca
1 t Worcestershire sauce
1/4 t salt
1/4 t pepper

In a 3-qt. slow cooker, combine all the ingredients.

Cover and cook on low for 8-10 hours or until meat and vegetables are tender.

Pork stew meat also works well in this dish.

Note to Self: Try with Sirloin Tips.

1 (16 oz) PKG Egg Noodles
2 (10.75 oz) Cans Mushroom Soup, Undiluted
1 C Sour Cream
1/2 C Milk
1 LB Lean Ground Beef/Turkey
2 (6 oz) Cans Mushrooms, Drained
1 (8 oz) PKG Cream Cheese
1 (1 oz) PKG Gravy Mix

Prepare noodles according to package directions. Drain. Return pan to stove.

Meanwhile, cook ground beef in large skillet over medium-high heat until no longer pink. Drain fat. Add mushrooms, cream cheese, and gravy mix to beef. blend well.

Combine mushroom soup, sour cream, and milk. Whisk to blend. Add noodles and stir well to combine.

Add beef mixture to noodle mixture, and mix well. Serve warm and bubbly.

Original Recipe: http://www.pillsbury.com/recipes/ShowRecipe.aspx?rid=46496

I changed this recipe up a bit to save some calories, and decrease cook time.

Water
1 (8 oz) PKG Sliced Mushrooms
1 Medium Onion, Chopped
Black Pepper
1 (16 oz) Jar Alfredo Sauce
1/4 C Milk
1 Can Cooked Chicken, Drained
2 C Frozen Broccoli
1/4 t Basil
Buttermilk Biscuits

Prepare biscuits according to package directions.

Meanwhile, saute mushrooms and onion in water, with black pepper, until tender, fragrant, and brown around the edges. Add remaining ingredients, except for biscuits, and warm through until bubbly.

Original Recipe: http://recipes.howstuffworks.com/biscuit-and-sausage-bake-recipe.htm

For this recipe I didn't measure my blueberries. The batter was so stiff that I basically had to knead the blueberries and dough together. I had a package leftover in the freezer so I dumped them all in. Aldi's carries a Brown and Serve package of sausage links for 79 cents. 7 in the box. I cooked them in a little water and then chopped them up and sprinkled on the top. You could probably just as easily crumble cooked sausage on top if you wanted. The recipe also said it only needed 22 minutes to bake. I'm not sure what happened, but I probably ended up baking this for 40 minutes. I'd keep an eye on it, and adjust as needed after the 22 minutes.

2 C Baking Mix (Bisquick, Jiffy, etc)
1/2 C Milk
1 Egg
1 t Vanilla Extract
1 C Fresh or Frozen Blueberries
6 Fully Cooked Sausage Links, Chopped
Maple Syrup

Preheat oven to 350F. Combine baking mix, milk, egg, and extract. Batter will be very stiff. Mix in blueberries. Transfer to a sprayed 8x8 baking pan. Sprinkle sausage on top. Bake until lightly browned on top. Serve with maple syrup.

Original Recipe: http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=18730

I ended up using 12 oz of regular wide egg noodles. Didn't want to waste and Alid's only carried the wide version. I substituted ground ginger for the gingerroot, which also seemed okay. Next time I'm going to double the peanut butter sauce and leave out the carrots. I cooked the dish for a long time, but never really got the carrots soft like I like them. I also ended up using two cans of cooked, cubed, chicken which turned out fine. Didn't use the peanuts or cilantro.

8 oz Uncooked Pasta (224g)
1/2 C Creamy Peanut Butter
1 t Ground Ginger
1 t Red Pepper Flakes
1/4 C Soy Sauce
3/4 C Water
16 oz Frozen Mixed Stir fry Veggies
16 oz cooked chicken or turkey

Prepare noodles according to package direction. Drain--leave in colander and return pan to stove.

Meanwhile, combine peanut butter, ginger, red pepper flakes, 1/4 C Soy sauce and beat with a wire whisk or fork until smooth and creamy. Add remaining soy sauce and water and mix well to combine.

In reserved pan, saute broccoli, mushrooms, and pepper until desired tenderness is reached. Add noodles, chicken, and peanut butter sauce to pan. Mix well and heat through.