#3494 - Beef and Peppers

(by Shirley McNevich)

1 - 2lb. boneless chuck roast (larger if you wish)
2 TBSP olive oil
1 large onion (cut into bite sized pieces/wedges)
1 green bell pepper (sliced into strips)
1 red bell pepper (sliced into strips)
1 orange bell pepper (sliced into strips)
1 yellow bell pepper (sliced into strips)
3 garlic cloves (minced)
2 TBSP butter
1 - 15oz. can stewed tomatoes OR chopped tomatoes
1 TBSP dried basil
1 tsp. white sugar
1 tsp. garlic salt
salt and pepper (to your taste)
cooked riced for serving

Cut the roast into 1/4" strips. In a Dutch oven over medium heat add the olive oil and the meat strips--cook/stir until browned. Place the meat strips in a bowl but leave the drippings in the Dutch oven. Add the butter, onions, all bell pepper strips and garlic to the drippings--cook/stir over medium heat until they start to get tender. Add the stewed tomatoes, basil, white sugar, garlic salt, salt and pepper--stir. Add the beef pieces--cook/stir until boiling. Once boiling, reduce heat to simmer and simmer for 40-45 minutes or until meat is fork tender. Serve over cooked rice.

#3182 - Grilled Kielbasa

(by Shirley McNevich)

1 small can Dole pineapple chunks (drained)
2 onions (cut into chunks)
1 green bell pepper (cut into chunks)
1 red bell pepper (cut into chunks)
1 yellow bell pepper (cut into chunks)
1 orange bell pepper (cut into chunks)
2 lbs. kielbasa--more if you wish (cut into chunks)
1/2 cup cider vinegar
1 1/2 cups apple juice
2 TBSP cornstarch
1/2 cup Domino's dark brown sugar

Thread wooden or metal skewers, alternating between pineapple, onions, all four colors of bell peppers and kielbasa. Place the skewers on cookie sheets. In a saucepan over medium heat add cider vinegar, apple juice, cornstarch and brown sugar--cook/stir until boiling, then turn heat back to medium low and continue cooking/stirring until mixture thickens. Use a pastry brush to brush the cider mixture over the top side of all the skewers. Light grill to medium heat. When ready to grill, place the glazed side of each skewer down on the top grill rack and brush the cider mixture over the tops of all the skewers. Turn/re-glaze often until meat is hot and bubbling and peppers are tender.

#3138 - Pepper Chicken

(by Shirley McNevich)

2-3 TBSP flour
1 tsp. salt
1 tsp. garlic powder (more if you wish)
1/8 to 1/4 tsp. ground black pepper
2-3 boneless/skinless chicken breasts
2-3 TBSP canola oil OR olive oil
1 onion (cut into strips)
3 small bell peppers (one yellow, one red, one green--cut into strips)
3/4 cup chicken broth

In a bowl add flour, salt, garlic powder and ground black pepper--stir to mix. Dredge the chicken breasts in the flour mixture. In a skillet over medium heat add canola/olive oil and coated chicken breasts--cook until bottom sides are browned, then flip and cook until chicken is tender and no longer pink inside. Transfer chicken to a plate, then add onion and bell pepper strips to the skillet--cook/stir until tender. Cut the chicken into nugget sized pieces--add the chicken pieces and chicken broth to the onion mixture--cook/stir until mixture is hot.

#1431 -Chicken Pasta Salad

(by Shirley McNevich)

1 - 12oz. box any shape pasta (cooked according to box directions and drained)
2 cups cooked chicken (cut into bite sized pieces)
1 or 2 carrots (shredded)
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/2 of a medium red onion (shredded)
1/2 cup chopped celery
1/2 cup (or more) honey mustard salad dressing
1 tomato (chopped)
4oz. shredded sharp cheese

In a large bowl add drained pasta, cooked chicken pieces, shredded carrots, chopped red pepper, chopped yellow pepper, shredded onion, chopped celery, chopped tomato, and shredded sharp cheese--stir. Add 1/2 cup honey mustard salad dressing--toss until coated. If too dry, add a little more honey mustard salad dressing. Refrigerate until cold.