Stuffed Cubanelle Peppers Thursday, Jul 11 2013 

1 cup water
1/2 cup white rice
1 pound lean ground sirloin
1 (14 ounce) can tomato sauce
1 teaspoon garlic salt
1 teaspoon kosher salt
1 teaspoon cracked black pepper
2 green onions, chopped
4 cubanelle peppers, halved lengthwise and seeded
1 (14 ounce) can tomato sauce
1 tablespoon dried parsley
1 tablespoon packed brown sugar
1 teaspoon dried basil
1/2 teaspoon dried oregano
3/4 cup shredded mozzarella a cheese

Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.

While the rice is cooking, heat the olive oil in a large skillet over medium-high heat. Stir in the ground sirloin, and cook until it begins to brown, and is no longer pink. Drain any excess fat and stir in 1 can of tomato sauce along with the garlic salt, kosher salt, pepper, and green onions. Bring to a simmer, and keep warm. When the rice is ready, stir it into the meat mixture.

Preheat oven to 350 degrees F (175 degrees C).

Stuff the pepper halves with the meat and rice mixture, rounding the tops. Place the stuffed peppers into a 9×13 inch baking dish. Stir the remaining can of tomato sauce together with the parsley, brown sugar, basil, and oregano. Spoon this sauce over the peppers.

Bake the peppers in the preheated oven for one hour until they are hot and beginning to brown. Sprinkle with the shredded mozzarella cheese to serve.

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Caribbean Grilled Chicken with Tropical Rice Pilaf Friday, Feb 8 2013 

SERVES 4

½ cup olive oil
6 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground allspice
¼ teaspoon ground cinnamon
Salt and pepper
4 boneless, skinless chicken breasts (about 1½ pounds)
2 mangos, peeled and cut into 1½-inch cubes
1½ cups white rice
2¼ cups water
¼ cup chopped fresh parsley

Whisk oil, garlic, cumin, chili powder, allspice, cinnamon, 1 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. Toss 1/4 cup marinade mixture with chicken, and half of mango pieces (largest pieces). Place  marinated mango pieces onto four 1/4—inch skewers. Transfer chicken halves and skewered mango pieces to plate and season with salt and pepper.

Heat additional 3 tablespoons marinade mixture in large saucepan over medium—high heat. Add rice and cook, stirring, until rice is opaque. about 3 minutes. Add water and 1 teaspoon salt, bring to boil, reduce heat to simmer, cover, and cook until water is absorbed and rice is tender, about 20 minutes.

Meanwhile, grill chicken breasts and mango skewers over hot fire until chicken registers 160 degrees and mangos are charred, about 6 minutes per side (for each). Transfer to platter and tent with foil.

Chop remaining mango into small pieces, and toss with rice and parsley. Season with salt and pepper. Drizzle remaining marinade over chicken. Serve with rice pilaf.

30-minute Suppers Magazine, Summer 2011, Page 14

Chicken Adobo with Bok Choy Friday, Feb 8 2013 

HANDS-ON TIME: 10 MINUTES, TOTAL TIME: 4 TO 8 HOURS, SERVES 4

2 medium onions, sliced
4 garlic cloves, smashed
2/3 cup apple cider vinegar
1/3 cup low-sodium soy sauce
1 tablespoon brown sugar
1 bay leaf
Black pepper
8 skinless, bone-in chicken thighs (about 1 3/4 pounds)
2 teaspoons paprika
1 cup long-grain white rice
1 large head bok choy, cut into 1-inch strips
2 scallions, thinly sliced

In a 5- to 6-quart slow cooker, combine the onions, garlic, vinegar, soy sauce, brown sugar, bay leaf, and 1/4 teaspoon pepper. Place the chicken on top and sprinkle with the paprika.

Cook, covered, until the chicken and onions are tender, on low for 7 to 8 hours or on high for 4 to 5 hours. Twenty minutes before serving, cook the rice according to the package directions.

Ten minutes before serving, if the slow cooker is on the low setting, turn it to high. Gently fold the bok choy into the chicken and cook, covered, until tender, 3 to 5 minutes. Serve with the rice and sprinkle with the scallions.

PER SERVING: 508 calories; 12g fat (3g saturated fat); 99mg cholesterol; 772mg sodium; 36g protein; 62g carbohydrates; 9g sugar; 4g fiber; 6mg iron; 280mg calcium.

REAL SIMPLE, FEBRUARY 2011, Page 150

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