Stuffed Pepper Soup, the Mason Jar, Colorado Springs

Serves 10; can be cut in half to serve 5.

2 lbs. lean ground beef or ground turkey

2 quarts water

1 can (28 ounces) tomato sauce

1 can (28 ounces) diced tomatoes (undrained)

2 C. white or brown rice, cooked

2 C. chopped green peppers

1/4 C. packed brown sugar

2 tsp. salt

1 tsp. pepper

2 tsp. beef bouillon

In a large pan, season beef or turkey with salt and pepper and cook until no longer pink. Drain meat and add remaining ingredients and simmer for 30-4- minutes or until peppers are tender. Enjoy!

Korean Steak Lettucs Wraps

Ingredients
1 pound flank steak
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup diced peeled cucumber
6 cherry tomatoes, halved
1/4 cup thinly sliced shallot
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh cilantro
1 tablespoon brown sugar
2 tablespoons reduced-sodium soy sauce
2 tablespoons lime juice
1/2 teaspoon crushed red pepper
1 head lettuce, leaves separated

Instructions
1. Preheat grill to medium-high.

2. Sprinkle steak with salt and pepper. Oil the grill rack. Grill the steak for 6 to 8 minutes per side for medium. Transfer to a cutting board and let rest for 5 minutes. Cut across the grain into thin slices.

3. Combine cucumber, tomatoes, shallot, mint, basil and cilantro in a large bowl. Mix sugar, soy sauce, lime juice and crushed red pepper in a small bowl and then combine with solid veggie ingredients.

**This dish is all about the veggie relish...it's packed with flavor and simply delish! We wrapped the steak, veggie relish, and cilantro lime rice (reference earlier post) in lettuce leaves. You could also do this is as a salad or to add a little more girth to the recipe, roll it all up in a tortilla. Maybe you just want to top rice and eat it all with a fork. The options are limitless. Since the meat doesn't require any special seasoning, I'm sure that chicken or tofu would be delish as well! One last thing, if you don't have shallots, I recommend red onion, but 1 shallot was perfect and added an incredible flavor. Yes, this coming from a self-proclaimed onion hater.

Chicken Piccata

Ingredients
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Directions
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.


This is so easy. We like to toss pasta in the sauce right before serving, but you could also just spoon it onto your pasta if you wanted. Michael and I cut it in half and it is plenty of food for two people and leftovers.