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Chicken & Barley Stuffed Peppers: Your Kids’ New Favorite Dinner

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I just had to share this recipe with you. Consider it a gift to kick off your summer! I made this recipe a few weeks ago, and it was an instant success. My husband loved it, my kids loved it, and I loved that everyone cleaned their plates. But for some odd reason, I forgot to add it to my weekly menu again, until tonight! We have been grilling like crazy lately, and my kids needed a little variety, so I decided to make these stuffed peppers again. WOW! Another raving success! My husband even ate seconds. I just love a meal where everyone leaves the table well-fed and satisfied!

Now, before you think it may not work for your family, try it. I do not like traditional stuffed peppers. In fact, I don’t really loved cooked peppers, but this recipe is a winner; I promise!

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Ingredients:

  • 4 red, orange, or yellow bell peppers (we love red)
  • 1 lb. of ground chicken
  • 1 cup of diced zucchini
  • 1 cup of barley
  • 2 cans of mild red enchilada sauce
  • 1 tbsp. of ground cumin
  • 1 tbsp. of paprika
  • 1 tbsp. of chili powder
  • 1 tbsp. of garlic powder
  • 1 tsp. of salt
  • 1 tsp. of pepper
  • Drizzle of Sriracha (optional)

Preparation:

  1. Brown chicken in a large skillet
  2. Meanwhile, cut peppers in half and remove stems and seeds.
  3. Place 6 halves onto parchment lined baking sheet and roast for 20 minutes at 450 until tender and charred at the edges. Flip after 10 minutes.
  4. Chop the other 2 halves of peppers and the zucchini into small chunks.
  5. Add the vegetables and barley to the browning meat, mixing well.
  6. Reduce to a simmer and add the enchilada sauce and spices.
  7. Mix well and cover. Simmer for about 20 minutes, until the barley is tender.
  8. Remove the peppers from the oven and transfer to individual plates. Spoon a heaping portion of the filling into each pepper and serve immediately.

Variations: You can top with taco cheese or cilantro. Feel free to change-up or add additional veggies, such as frozen corn, diced tomatoes, or onions.

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Blizzard Worthy Chicken Tortellini Soup

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I should call this “Siberian Soup” since this winter in PA has seemed uncomfortably Russian, but I will turn down my dramatic tendencies. This soup came after trying a recipe that was just a bit too heavy for me. Instead of tossing it, I went back into the kitchen and changed the ingredients to make it lighter, and a lot healthier!

Today was certainly the best day to try it, since we are receiving almost 2 FEET OF SNOW! Luckily, my husband was off today, so I could cook warm toasty meals. This soup was a hit! My husband loved it, along with four very hungry little girls, who just came in from the snow.

So, if you are looking for a way to escape the arctic, make a pot of this tasty tortellini soup!

Ingredients

  • 3 boneless, skinless chicken breasts, poached & shredded
  • 1 small chopped onion
  • 4 cloves of fresh garlic, minced
  • 6 cups chicken broth
  • 1/2 cup of red wine
  • 1 (14.5 ounce) can Italian diced tomatoes
  • 3 carrots, chopped
  • 5 basil leaves, chopped
  • 1 teaspoon dried oregano
  • 1 large can of crushed tomatoes
  • 8 ounces fresh tortellini
  • 2 zucchini cut into large chunks
  • 3 tablespoons of grated Parmesan cheese
  • 3 tablespoons chopped fresh parsley
  • Salt & pepper

Instructions

  1. In a large pot, poach chicken breasts and shred. (You can put them in your mixer with the paddle attachment and turn on low until shredded)
  2. Sautee onions and garlic in the pot until tender. Stir in chicken broth, wine, tomatoes, carrots, basil, oregano, and chicken. Bring to a boil. Reduce heat. Simmer uncovered for 30 minutes. Add tortellini during the last 10 minutes.
  3. Stir in zucchini, cheese, and parsley. Simmer for an additional 10 minutes. Sprinkle with Parmesan cheese on top of each serving. Serve with warm garlic bread.

*Note– if you save this soup for leftovers the tortellini will suck up the broth so the result is a more like a stew. Feel free to add more chicken broth if you eat it the next day.

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My Backyard Garden is Growing

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