MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Peppers Stuffed w/Quinoa & Spinach
Categories: Vegetables, Grains, Greens, Cheese, Mushrooms
Yield: 6 Servings

14 1/2 oz Can vegetable broth
1/3 c Quick-cooking barley
1/3 c Quinoa; rinsed, drained
1 md Onion; chopped
2 cl Garlic; minced
2 tb Olive oil
2 c Sliced fresh mushrooms
14 1/2 oz Can diced tomatoes; drained
5 oz (1/2 box) chopped spinach;
- thawed, well-drained
+=OR=+
3 c Fresh spinach
1/4 ts (ea) salt & black pepper
1 1/4 c Shredded Pepper Jack cheese
3 lg Red bell peppers

Set oven @ 400ºF/205ºC.

In a medium saucepan bring broth to boiling. Add barley
and quinoa. Return to boiling; reduce heat. Cook,
covered, about 12 minutes or until tender. Drain,
reserving 1/3 cup cooking liquid; set aside.

In a large skillet cook onion and garlic in hot oil over
medium heat for 2 minutes. Add mushrooms; cook and stir
for 4 to 5 minutes or until tender. Stir in tomatoes,
spinach, the salt, and the black pepper. Add quinoa
mixture and 1/2 cup of the cheese; stir to combine.
Remove from heat.

Cut peppers in half lengthwise. Remove and discard seeds
and membranes from the peppers. Sprinkle insides of
peppers lightly with additional salt and black pepper.
Fill pepper halves with quinoa mixture. Place peppers,
filled sides up, in a 3-quart rectangular baking dish.
Pour the reserved cooking liquid into dish around
peppers.

Bake, covered, for 30 minutes. Uncover; top stuffed
peppers with the remaining cheese. Bake, uncovered, about
10 more minutes or until peppers are crisp-tender and
cheese is browned.

Makes: 6 servings

Better Homes & Gardens | January 2017

MM Format by Dave Drum - 28 January 2017

Uncle Dirty Dave's Archives

MMMMM

... The Gourmet Club will sample exotic mushrooms as its final banquet.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Oven-Fried Chicken w/Tomato Gravy
Categories: Poultry, Dairy, Vegetables, Herbs
Yield: 4 Servings

Nonstick spray
6 oz Plain Greek yogurt
2 tb Honey
2 1/2 c Corn flakes; coarse crushed
1/2 c Basil leaves; snipped
4 Skinned, boned breast
- halves; cut across in 8
- pieces
Salt & black pepper
14 1/2 oz Can fire-roasted tomatoes
- w/garlic; undrained
2 ts Worcestershire sauce
Fresh Basil (opt)

Set oven @ 425ºF/218ºC.

Lightly coat a baking sheet with cooking spray; set
aside.

In a shallow dish combine yogurt and honey. In another
shallow dish combine corn flakes and half of the basil.
Arrange chicken pieces on a tray; cover with plastic
wrap. Pound lightly with the flat side of a meat mallet
to pieces make of uniform thickness. Sprinkle chicken
with salt and pepper. Dip chicken in yogurt mixture in
shallow dish to coat and then in corn flake mixture.
Place on prepared baking sheet. Bake for 15 to 18 minutes
or until chicken is crisp and golden on outside and no
pink remains on inside.

Meanwhile, for tomato gravy, in a small saucepan combine
undrained tomatoes, Worcestershire sauce, and the
remaining basil. Cook and stir over medium-low heat until
heated through.

Spoon tomato gravy onto serving plates; top with chicken.
If desired, garnish with additional basil.

Makes: 4 servings

Better Homes & Gardens | January 2017

MM Format by Dave Drum - 28 January 2017

Uncle Dirty Dave's Archives

MMMMM

... Old hippies never die, they just get hippier and hippier
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)