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RECIPES

August 14th, 2019

8/14/2019

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Baked Orange Chicken and Brown Rice

​Total: 2 hr 5 min
Prep: 15 min
Cook: 1 hr 50 min
Yield:  Serves 4 

Ingredients: 
3 tablespoons extra-virgin olive oil 
1 medium onion, chopped 
1 3/4 cups low-sodium chicken broth 
1 cup brown basmati rice
 Zest and juice of 2 navel oranges
 Kosher salt 
Four 6-ounce boneless, skinless chicken thighs 
Freshly ground black pepper 
2 tablespoons chopped fresh mint 
2 tablespoons toasted pine nuts

Directions: 
  1. Preheat the oven to 375 degrees F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until just beginning to brown and soft, about 5 minutes. 
  2. Add the onions, chicken broth, rice, 1/4 cup of the orange juice, 2 teaspoons of the orange zest, 1 tablespoon of oil and 3/4 teaspoon salt to a 2-quart baking dish and stir to combine. 
  3. Toss the chicken with the remaining 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Nestle the chicken into the rice mixture. Cover the dish with foil and transfer it to the oven, being careful not to spill. 
  4. Bake for 55 minutes. Remove the foil and drizzle the chicken with 2 tablespoons of the orange juice. Continue to bake until most of the liquid has been absorbed, the chicken is fully cooked and the rice is tender, about 50 minutes more. 
  5. Drizzle the chicken with the remaining orange juice. Sprinkle the mint, pine nuts and desired amount of remaining orange zest over the dish and serve.
(Source: Food Network)

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August 14th, 2019

8/14/2019

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Bell Pepper Egg-in-a-Hole

Total Time: 10mins
Prep: 5mins
Cooking:  5 mins
Servings:  4
Ingredients
1 teaspoons olive oil
1 bell pepper (any color), cut into rings
4 large eggs
2 teaspoons grated parmesan cheese
4 slices whole grain bread
Salt and pepper to taste
Directions
  1. In a large pan, heat one teaspoon olive oil over medium heat.
  2. Add bell pepper rings, then crack one egg into the middle of each and season with salty and pepper.
  3. Cook until egg whites are mostly set but yolks are still runny, 2 to 3 minutes. Carefully flip and cook for 1 minute more for over easy yolk.
  4. Sprinkle with parmesan cheese and place each egg on a slice of whole grain toast.
(Source: Martha Stewart Living)

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August 14th, 2019

8/14/2019

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Turkey Taco Stuffed Peppers ​

Total time: 45mins
Prep time: 10
Cook time: 35mins
Ingredients

1 lb Ground turkey
 Bell peppers
1 can Black beans
1 cup Corn, frozen kernels
2 cloves Garlic
1 Onion, small
1 Handful minced parsley
1 cup Chicken broth
2 cups Salsa
1 cup Rice, cooked
2 tbsp Taco seasoning
1 cup Cheddar cheese
1 cup Pepper jack cheese
1 Sour cream
3/4 cup Water

Directions
  1. Start by cooking a pound of ground turkey with some onion and garlic. This will add flavor to the meat itself. If your turkey releasing a lot of liquid during cooking, you may want to drain it before adding anything else.
  2. Next, add some of your favorite salsa, stir in some taco seasoning and water and let that pot simmer for about 10-15 minutes. Let mixture thicken and add cheese and combine. Stir in some cooked white rice, black beans and corn to finish filling.
  3. While the filling is cooking, prepare the bell peppers. Slice the pepper in half lengthwise then remove and discard seeds and membranes. Rinse the peppers and arrange them in a 9 x 13-inch baking dish.
  4. Stuff the peppers with the meat mixture. Depending on how full you pack the peppers, you may end up with 6-8 stuffed peppers. Top each pepper with a spoonful of salsa and a sprinkling of cheese. Pour some water or chicken broth around the peppers in the dish and cover with nonstick foil. Bake until peppers are soft and the filling is hot and bubbly.
(Source: Yellow Bliss Road)

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August 14th, 2019

8/14/2019

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Easy Swedish meatballs

Ingredients
- 1 small onion, chopped
- 1 large egg
- 1/4 cup seasoned bread crumbs
- 2 tablespoons milk
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 pound ground beef
- Hot boiled noodles
Sauce:
- 1 can cream of mushroom soup
- 1/2 cup sour cream
- 1/4 cup milk
- 1 tablespoon dried parsley flakes
- 1/4 teaspoon ground nutmeg, optional
- Minced fresh parsley, optional

Instructions
  1. In a large bowl, combine the onion, egg, bread crumbs, milk, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-in. meatballs, about 24.
  2. Place in a shallow 1-1/2-qt. microwave-safe dish. Cover and microwave on high until meat is no longer pink, 7-1/2 minutes; drain.
  3. Combine the soup, sour cream, milk, parsley and, if desired, nutmeg; pour over meatballs. Cover and cook on high until heated through, 5-6 minutes. Serve with noodles and, if desired, top with parsley.
(Source: Taste of Home)

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