Chicken and Broccoli Stir-Fry: Quick, Healthy, and Flavorful

1. Creamy Beef and Shells

Ingredients:

• 1 pound ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced (optional)
• 1 can (14.5 ounces) diced tomatoes, drained
• 1 cup beef broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 tablespoon olive oil
• 1 tablespoon all-purpose flour
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and black pepper to taste
• 2 cups uncooked pasta shells
• Fresh parsley or basil, chopped (for garnish, optional)

Instructions:

1. Cook pasta shells according to package instructions. Drain and set aside.
2. In a skillet, heat olive oil over medium heat. Brown ground beef, then drain excess fat.
3. Add onion and garlic; sauté until softened. Add mushrooms if using and cook until tender.
4. Sprinkle flour over beef mixture; stir and cook for 1-2 minutes.
5. Gradually add beef broth while stirring. Bring to a simmer and cook until slightly thickened.
6. Reduce heat; stir in heavy cream, diced tomatoes, cheddar cheese, oregano, thyme, salt, and pepper. Cook until cheese is melted and sauce is creamy.
7. Gently fold in cooked pasta shells. Garnish with parsley or basil if desired. Serve warm.

2. Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers (any color)
• 1 pound ground beef or turkey
• 1 cup cooked rice
• 1 can (15 ounces) diced tomatoes
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1 cup shredded mozzarella cheese
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a skillet, cook ground beef, onion, and garlic until beef is browned. Drain excess fat.
4. Stir in cooked rice, diced tomatoes, basil, oregano, salt, and pepper.
5. Stuff each pepper with the beef mixture and place in a baking dish.
6. Top each pepper with shredded mozzarella cheese.
7. Cover with foil and bake for 30-35 minutes. Remove foil and bake for an additional 10 minutes, or until peppers are tender and cheese is melted.

3. Chicken and Broccoli Stir-Fry

Ingredients:

• 2 tablespoons vegetable oil
• 1 pound chicken breast, thinly sliced
• 2 cups broccoli florets
• 1 bell pepper, sliced
• 1/2 cup sliced carrots
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/4 cup soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• Cooked rice for serving

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high heat.
2. Add chicken and cook until browned and cooked through. Remove and set aside.
3. In the same skillet, add broccoli, bell pepper, and carrots. Stir-fry for 3-4 minutes.
4. Add garlic and ginger; cook for 1 minute until fragrant.
5. Return chicken to the skillet. Stir in soy sauce and hoisin sauce.
6. Add cornstarch mixture and cook until sauce thickens.
7. Serve over cooked rice.

4. Classic Caesar Salad

Ingredients:

• 1 large head of romaine lettuce, chopped
• 1/2 cup Caesar dressing
• 1/4 cup grated Parmesan cheese
• Croutons
• Freshly ground black pepper

Instructions:

1. In a large bowl, toss chopped romaine lettuce with Caesar dressing until evenly coated.
2. Sprinkle with grated Parmesan cheese and croutons.
3. Season with freshly ground black pepper to taste.
4. Serve immediately.

5. No-Bake Chocolate Peanut Butter Bars

Ingredients:

• 1 cup creamy peanut butter
• 1/2 cup unsalted butter, melted
• 2 cups graham cracker crumbs
• 2 cups powdered sugar
• 1 cup semisweet chocolate chips

Instructions:

1. In a large bowl, mix together peanut butter, melted butter, graham cracker crumbs, and powdered sugar until well combined.
2. Press mixture evenly into the bottom of a greased 9×13-inch baking dish.
3. Melt chocolate chips in a microwave-safe bowl or over a double boiler. Spread melted chocolate evenly over the peanut butter layer.
4. Refrigerate for at least 2 hours until set. Cut into bars and serve.

Enjoy these recipes and happy cooking! Let me know if you need more details or additional recipes.