CHILI GOULASH 

One month I decided to try to use up pantry and freezer items as well as garden produce to save money on groceries.  This was one of my creations.  We ended up spending less than the usual amount and it was fun to be creative!   This delicious and simple recipe is now a favorite of ours.

1 green or red bell pepper, diced

1 medium onion, chopped

1 hot pepper, finely chopped

2 teaspoons olive oil

1 teaspoon cumin

2 teaspoons chili powder

1  11.5 ounce can low sodium V-8 juice

1  15 ounce can chili beans

1 cup frozen corn

1 cup water

1  1/2 cups uncooked penne pasta

1/2 cup shredded almond or regular cheddar cheese

In a large skillet, saute peppers and onions in oil until nearly tender. Stir in chili powder and cumin and saute a couple more minutes.  Add V8, chili beans, corn, and water and bring to a boil.  Reduce heat.  Add penne and simmer, uncovered, until pasta is tender, about 12 minutes.  Top each serving with a couple tablespoons of shredded cheese.  Makes four servings.   

NO BAKE PEAR CRISP

In late summer when we are enjoying ripe pears from our tree, we have this light dessert several times each week.  It's a real treat!  My husband likes to sprinkle a bit of allspice on fresh pears, but cinnamon is good as well.

For each serving:

1 large ripe pear, cored and diced

ground allspice or cinnamon

3 tablespoons granola

1-2 tablespoons broken pecans or walnuts

1 teaspoon honey

Place diced pear in a small bowl.  Top with a sprinkling of allspice or cinnamon, granola, and pecans.  Drizzle with honey. 

 

SIMPLE STUFFED PEPPERS

I've always managed to grow nice peppers in our vegetable gardens over the years. This recipe is a healthier remake of one I used when our six children were growing up, but still budget friendly!  I like the texture of parboiled brown rice, rather than regular, although it's a bit pricier. 

4 green or colored peppers

3/4 cup raw brown rice, cooked in 1 1/2 cups chicken or veggie broth

1 tablespoon olive oil

1 onion, chopped

2 cups chopped fresh tomatoes, or 1 14.5 ounce can Italian diced tomatoes

1 14.5 ounce can chickpeas, drained and rinsed, or 1 1/2 cups diced cooked chicken breast

1/2 cup shredded almond or regular cheddar cheese

Green pepper Tabasco sauce, opt.

Halve peppers lengthwise, removing core and seeds.  Place halved peppers in microwave safe bowl, cover, and cook on high for 2-3 minutes, or until nearly tender, rearranging halfway through.  In a large skillet, saute onion in oil until tender.  Stir in cooked rice, tomatoes and chick peas or chicken. Heat through while stirring.  Place peppers in an oiled baking pan, either 9" by 9" or 9" by 13," depending on the size of the peppers.  Stuff peppers and top with cheese,  Bake at 350 degrees for twenty minutes, or until peppers are tender.  Serve with Tabasco sauce if desired. Serves 4.