Kitchen Witchin – April

The cauldron’s been busy this week with some firsts and some favorites.

Here are the firsts:

from the chive

from the chive

Stuffed Peppers

40 oz lean ground turkey

1 1/2 cans of Meatloaf tomato sauce

5-6 large bell peppers (what fits comfortably in your crockpot)

  • Mix the turkey & the meatloaf tomato sauce in a bowl. Let it sit.
  • Meanwhile, cut the tops off the peppers & scoop out the seeds & membranes.
  • Wrap the peppers in pieces of aluminum foil (leave the tops open)
  • Stuff the peppers with spoonsful of the meat mixture.
  • Put any remaining meat in a labeled ziplock bag in your freezer.
  • Place the foil wrapped peppers in the crockpot, put the lid on & let cook on low while you’re at work
another chive pic

another chive pic

Sugar-Free Strawberry Jam

Not sure if this worked or not … time will tell πŸ˜‰

from pinterest

from pinterest

Bastardized Crust-less Quiche / Make-ahead omelettes / Mom’s damn tired of spending 90 minutes in the kitchen every morning …

1 carton thawed eggbeaters

veggies, seasonings & cheese of choice

cooking spray (I loathe Monsanto … I wonder how hard it would be to aeresolize olive oil on my own … probably not worth the cost of building the lab, huh?)

  • Spray 2 glass 9″ pie pans with cooking spray. Pour 1/2 the carton of eggbeaters into each. Sprinkle with Greek Seasoning (I like Cavender’s All-Purpose Greek Seasoning).
  • Sautee veggies of choice in olive oil (I used red pepper, onion, tomato, spinach & garlic for one; mushroom, tomato, spinach & garlic for the other).
  • Mix veggies with eggbeaters & seasoning.
  • Top with cheese if desired.
  • Put a piece of herb or a vegetable in the middle of one pan to distinguish it from the other.
  • Cover in foil. Place in fridge overnight.
  • Guesstimate that it’s going to take 45 minutes at 350 degrees to cook them & post it on your blog πŸ˜‰