Mexican Quinoa Stuffed Peppers
INGREDIENTS
- 6 large bell peppers, red, green, yellow or orange
- 1 pound Kroger® lean ground turkey
- ½ cup red onion, chopped
- 2 cloves garlic, minced
- 2 Tablespoons tomato paste
- 1 (15 oz) can Kroger® Black Beans, drained and rinsed
- 1 (14.5) oz can Kroger® petite diced tomatoes
- 1 (15 oz) can Kroger® sweet corn
- 1 cup Kroger® tri-color quinoa, uncooked
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Juice of one lime
- salt and pepper to taste
- 2 cups Kroger® Sharp Cheddar Reduced Fat Cheese, divided
Almond Cream Cheese Shortbread Bars
Ingredients:
Crust
- 1/2 cup unsalted butter, very soft (1 stick)
- 1 cup all-purpose flour
- 1/4 cup confectioners' sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon salt, optional or to taste
Filling
- 4 ounces brick-style cream cheese, softened (lite is okay)
- 1 large egg
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 to 2 teaspoons almond extract (I used 2)
Frosting
- 1/4 cup unsalted butter, softened (half of 1 stick)
- 1 1/2 cups confectioners' sugar
- 1 to 2 teaspoons almond extract
- about 2 tablespoons cream or milk
- about 1/4 cup slivered almonds (mine were untoasted)
Cinnamon French Toast Casserole
INGREDIENTS
- 1/4 pound pancetta, diced
- 1 small ciabatta loaf (about 12 ounces), thinly sliced
- 8 ounces ricotta cheese
- 1 tablespoon plus 1/2 teaspoon ground cinnamon, divided
- 1 1/2 teaspoons vanilla
- 1/4 cup packed dark brown sugar
- 5 large eggs
- 1/2 cup half and half
- 2 tablespoons turbinado sugar
WHOLE WHEAT PIZZA DOUGH
INGREDIENTS
- 1 cup warm* water
- 2 1/4 teaspoons (1 packet) active dry yeast
- 2 1/3 cups white whole wheat flour
- 2 tablespoons honey
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons salt
- 3 tablespoons cornmeal
Pasta Greco
Ingredients:
- 1
lb whole wheat penne pasta
- 1
package baby spinach
- 4
roasted red peppers, sliced into 1 inch pieces
- 4
cloves garlic, minced
- 6
oz feta cheese, crumbled
- 4
tablespoons capers
- 1
(2.25 oz) can of sliced black olives
- Olive
oil
- Salt
and pepper, to taste
BISCOFF PIE
INGREDIENTS:
CRUST INGREDIENTS:
- 1 (8.8 oz.) package Biscoff cookies (about 32 cookies)
- 1/4 cup (4 Tbsp.) butter, melted
FILLING INGREDIENTS:
- 1 cup heavy cream
- 4 oz. cream cheese
- 1 cup Biscoff spread
- 1 cup powdered sugar
- 1 (14 oz.) can sweetened condensed milk
- 1 tsp. vanilla extract
OPTIONAL TOPPING INGREDIENTS:
- 1 cup heavy cream (to make more whipped cream)
- 2-4 Biscoff cookies, finely crumbled
- 1/4 cup Biscoff spread, melted (for drizzling)
ONE-POT SPICY EGGS AND POTATOES
INGREDIENTS
- 2 tablespoons olive oil, divided
- ½ white onion, roughly chopped
- 3 cloves garlic, minced
- 3 teaspoons ancho chili powder, divided
- 1 teaspoon salt
- ½ cup chicken or vegetable broth
- 1 28 ounce can tomatoes (can be diced or whole)
- 5-6 eggs
- 1 cup diced potatoes (like those little Klondike golden baby potatoes)
- 2 cups kale, chopped finely
- 4 ounces goat cheese
