Stuffed Peppers

Ingredients:

• 6 large sweet peppers
• 2 cups cooked brown rice
• 3 small tomatoes, chopped
• 1 cup frozen corn, thawed
• 1 small sweet onion, chopped
• 1/3 cup canned red beans, rinsed and drained
• 1/3 cup canned black beans, rinsed and drained
• 1 can (4-1/4 ounces) chopped ripe olives
• 4 fresh basil leaves, thinly sliced
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup meatless spaghetti sauce (sugar free, natural)
• 1/2 cup water

Directions:

1. Cut tops off peppers and remove seeds; set aside. In a large bowl, combine the rice, tomatoes, corn, onion and beans. Stir in olives, basil, garlic, salt and pepper. Spoon into peppers.
2. Combine spaghetti sauce and water; pour half into an oval 5-qt. slow cooker. Add the stuffed peppers. Top with remaining sauce. 
3. Cover and cook on low for 3-1/2 to 4 hours or until peppers are tender and filling is heated through. Yield: 6 servings.

Courtesy of Lisa and Taste of Home

Sweet Potato Fries

Ingredients:

• Sweet potatoes. I’d plan on at least one per person.
• Olive oil. A couple of tablespoons or so.
• Salt, pepper and spices. { cumin, cayenne pepper, paprika, curry powder, or garlic. }

 

Instructions:

1. Preheat the oven to 450 degrees F. Peel the sweet potatoes and cut them into fry-shaped pieces. Try to cut them into similarly sized pieces so the fries will bake evenly.
2. Toss the uncooked fries into a mixing bowl or a plastic bag. Pour in a few tablespoons of olive oil, enough to lightly coat the fries. Season with salt, pepper, and spices. I’d try to use half a teaspoon per potato or so. Mix/shake to distribute evenly.
3. Pour the fries onto a non-stick baking sheet or a baking sheet covered with parchment paper (aluminum foil produces mixed results). Arrange the fries in a single layer. It is very important to keep them in a single layer, otherwise they will never crisp up. Give each fry a bit of room on the baking sheet.
4. Bake for 15 minutes, then flip the fries so they can cook on all sides. I find the easiest way to flip them is with a metal spatula. Section by section, scoop up about ten fries and flip them with a quick turn of the wrist.
5. Bake for 10 to 15 more minutes, until the fries are crispy. You’ll know they’re done when the surface of the fries change from shiny orange to a more matte, puffed up texture. It’s essential to bake them long enough, otherwise they won’t be crispy. Don’t worry if the edges are a little bit brown, they will taste more caramelized than burnt.

Courtesy of Mary

Banana Ice Cream

Ingredients:

• Bananas
• Natural Peanut Butter or Berries { you can just use bananas too }

Directions:

1. Peel your bananas
2. Cut them into small pieces
3. Freeze for just 1-2 hours on a plate
4. Blend, blend, blend - scraping down the bowl when they stick
5. Add other ingredients such as peanut butter or berries for flavor
6. Blend until creamy & scoop right out

 

 

 

 

 

Courtesy of "The Kitchn"

Green Smoothies

Our church is doing a 21 day Daniel Fast and I thought it might be helpful to share a few recipes that are Daniel Fast approved!

 

Ingredients:

1 large orange, peeled and segmented OR 1 c. pineapple chunks

2 Ripe bananas
6 large frozen strawberries
2-3 c. fresh spinach, kale, chard, or any other greens
3-4 c. water
3 Tbsp. flax seed meal

Directions:

1. Put all of the ingredients in a blender and puree until smooth. 

2. Pour into mason jars.  Can refrigerate the rest for up to 2 days.

 

Courtesy of Michelle