A new recipe for us!
Well here it is, the last week of June!
Hooray!!! We made it to summer vacation! I will admit, there were days and nights I didn’t think it would ever, ever, EVER get here, and the final month of the school year was absolutely brutal to get through, but we did it. We have a newly minted junior in high school, an eighth grader, and a sixth grader, and we will finally be back in just two schools again next year, rather than the three from this year.
To help us make it through the year, we relied on many of our tried and true recipes, but there were also a couple of new ones thrown in there every so often. This is one I have been wanting to post for some time now, but I just never had a chance to get on and do it.
I’ve mentioned my friend Sue on this blog a few times already. You can read about Sue, her kindness, generosity and her fabulous recipes here and here. Sue has this wonderful habit of texting me to let me know that she’s left me a treat in her milkbox. It might be a bag of the snacks I linked to just now, or it might be cookies, or a book, or in one case, a container of a new recipe she had tried out. The recipe was for a Stuffed Pepper Casserole and it was from the blog Skinny Mom. You can view the recipe here.
I love the look and smell of fresh veggies cooking!
As soon as I tried Sue’s casserole (which was gluten free and low fat, perfect for our family’s needs) I knew I had to add it to one of our two week menu plans. Sue had made some adjustments of her own, adding in mushrooms, using the sauce she likes, and things like that, and I opted to do the same thing. We added in mushrooms and olives, used a sauce we liked, and I even decided to double the recipe, thinking we’d then have it leftover for another night’s meal.
I cooked this recipe in my new Pampered Chef stir fry pan, and as I did, I quickly realized that not only would I have enough leftover for another meal that week, but I actually had enough for two full casseroles: one for that week with leftovers and one to bag up into a large-sized ziploc freezer bag and freeze for a future night. It would just need to be thawed out and baked with cheese on top.
I also tried out a new gluten-free biscuit mix which we flavored with a garlic powder and butter topping, and that went over well too. All in all, I had a new, delicious meal and I had enough for a whole second meal as well. It was a win-win for us. I would most definitely make this meal again in the future. Anyone who loves stuffed peppers or even American Chopped Suey, would love this recipe too! I encourage you to try it, and I thank Sue for sharing it with me!
I quickly realized that I had enough meat for not one, but two casseroles!
