Main Meal, Rice and Potato

Stuffed Peppers


Adapted from: Chef John’s Stuffed Peppers

This was truly an amazing dish. Looks and tastes great. I made a few minor changes to the original but not much. When I made this recipe it made more than 4 peppers it was more like 6 or 7. So it makes lots. The original recipe asks to slice the peppers in half and then stuff them I did not do this so it took longer to cook in the oven. Next time I would make more of the sauce as we like a lot of sauce.


  • 1 cup long grain write rice
  • 2 cups water


  • 1 onion, diced
  • 2 tsp olive oil
  • 2 cups marinara sauce or any pasta sauce
  • 1 cup beef broth
  • 1 tbsp balsamic vinegar
  • 1/4 tsp crushed red pepper flakes


  • 1 pound lean ground beef
  • 1/4 pound Italian sausage, casing removed
  • 1 (10 ounce) can diced tomatoes
  • 1/4 cup chopped fresh Italian parsley
  • 4 cloves garlic, minced
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 pinch ground cayenne pepper
  • 4 large bell peppers, halved lengthwise and seeded
  • 1 cup finely grated mozzarella cheese plus more for topping


  1. Preheat the oven to 375 degrees F
  2. Bring rice and water to a boil in a saucepan over heat. Cook according to package directions. Set the cooked rice aside.
  3. Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of the cooked onion to a large bowl and set aside.
  4. Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute.
  5. Pour sauce mixture into a 9×13-inch baking dish and set aside.
  6. Combine ground beef, italian sausage, diced tomatoes, italian parsley, garlic, salt, black pepper and cayenne pepper into a bowl with reserved onions, mix well. Stir in cooked rice and mozzarella cheese. Stuff bell peppers with bee and sausage mixture.
  7. Place stuffed bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining mozzarella cheese, cover baking dish with foil and bake in the preheated oven for 45 minutes.
  8. Remove foil and bake until the meat is no longer pink, the peppers are tender and the cheese is browned on top, an additional 20 to 25 minutes.

Porotos (Chilean)

Porotos (Chilean)

My husband’s family is from Chile. Here is a dish I loved from the first time I had it. When I asked for a recipe they just said this and that and a little of this and a little of that with no real amounts?  I’ve made this dish up myself and always seems to turn out good.


  • 2 – 3 cups of pinto or navy beans
  • 3 tbsp olive oil
  • 2 large carrots shredded or chopped very fine
  • 1 cup chopped onion
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp paprika
  • 1 tsp oregano
  • 1 – 1.5 lbs of lean or extra lean ground beef
  • 1 acorn squash
  • Spaghetti


  1. First thing to do is place the beans in a pot of water and soak over night.
  2. Next day boil the beans in the same water for 1.5 hours. Rinse and drain.
  3. In another large pot put the olive oil, carrots, onion and saute for 2 minutes.
  4. Add cumin, salt, pepper, paprika, and oregano and stir in well.
  5. Add ground beef and cook until beef is done.
  6. Add enough water in your pot taking into consideration the beans will be added and pasta a little later.
  7. What I do before adding the acorn squash to the meat mixture is I poke it with lots of holes with a knife and then I place it in a microwaveable dish with some water and microwave it anywhere from 5-8 minutes. You want the squash somewhat soft.
  8. Take the squash out of microwave and slice in half. Scoop out all the seeds and throw in compost. Scoop out the soft squash in small bite size pieces and place in the meat mixture. One you have it all in there boil for 10 minutes.
  9. You are now ready to add your spaghetti. Be careful not to add to much. This dish can be as thick as you want or not thick.
  10. Best serves in bowls.
Frozen Desserts, Oatmeal

Energy Bites

Energy Bites

If you love peanut butter and want a healthy snack you will love these little frozen energy bites. No bake and easy to make in a hurry.


  • 1 cup oatmeal (rolled oats is what I use)
  • 1/2 cup chocolate chips (I used mini chocolate chips)
  • 1/2 cup peanut butter (any nut butter would do)
  • 1/2 cup ground flaxseed
  • 1/4 cup chia seeds
  • 1/3 cup honey or maple syrup
  • 1 tsp vanilla


  1. Mix everything together. Shape mixture into balls and freeze. It’s that simple.
  2. Makes approximately 20-25 energy bites.
Salads and Dressings, Uncategorized

Cilantro Veggie Salad

Cilantro Veggie Salad

If you love cilantro you will love this salad. This is one of my favorites and I make it often.


  • 1 English cucumber chopped
  • 3-5 Avacados cut up
  • 1/4 cup red onion chopped
  • 1 large pepper cut in bite size pieces
  • 2 stalks celery cut in bite size pieces
  • 1/2 bunch or more of cilantro, chopped
  • 2-4 tbsp fresh lemon juice
  • 2 tbsp oil


  1. Mix all ingredients well and serve. You will absolutely love this salad.
  2. Enjoy!
Salads and Dressings

Balsamic Vinegar Dressing

Balsamic Vinegar Dressing

This dressing is one of my favorites and I love taking it to potlucks. People always ask me for the recipe. This recipe makes lots and I always leave it on the counter in a jar and use it for the week.


  • 2 tbsp honey
  • 1 tbsp dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup balsamic vinegar
  • 3/4 cup olive oil
  • 1 crushed clove garlic (use more if you love garlic)
  • Spring Mix salad
  • 1 English cucumber
  • 1 red, yellow or orange pepper
  • Any type of berries (I like using raspberries or strawberries)
  • Craisins
  • Pecan pieces
  • Feta cheese


  1. For dressing place first 7 ingredients in a jar and shake vigorously.
  2. Place spring mix in a bowl.
  3. Cut up cucumber and peppers. Add to bowl.
  4. Add fresh berries, craisins, chopped pecan pieces and feta cheese.
  5. Top now with your dressing, a little at a time. You don’t need a lot.
  6. Enjoy!
Salads and Dressings

Best Bean Salad

Best Bean Salad

This is seriously the best bean salad you’ll ever eat. The original recipe included one tomato chopped but I don’t bother because I don’t like tomatoes. I love cilantro and sometimes I chop up the whole bunch and put it in. If you love cilantro like me trust me you will not regret making this.


  • 1 can black beans, drained and rinsed
  • 1-2 cups frozen or canned corn
  • 1 chopped pepper
  • 1/4 cup chopped purple onion
  • 2-3 garlic cloves, minced
  • 1/2 cup or more cilantro


  • 2 tbsp oil
  • 2 tbsp soya sauce
  • 3 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard (optional)


  1. Place the first 6 ingredients in a bowl. In another very small bowl combine dressing ingredients and stir to combine.
  2. Pour dressing on and stir. yum
Rice and Potato

Spanish Rice with Chorizo Sausage

Spanish Rice with Chorizo Sausage

Wonderful tasting rice dish in a pot. A little spicy but very flavorable and delicious. I did some changes to the original recipe.

Adapted by TheWholesomeDish


  • 1 – 15 oz can black beans, drained and rinsed
  • 1 – 28 oz can diced tomatoes (I blend them into thick liquid)
  • 2 cup chicken or vegetable broth
  • 1 cup sweet onion, chopped
  • 1 1/2 cup uncooked parboiled rice
  • 1/2 tsp chili powder
  • 1/2 tsp chipotle powder
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 2 chorizo sausage links, sliced into small bite size pieces (any sausage works as well)


  1. In a large skillet place cut up chorizo and fry until done. When done remove cooked sausage and add cut up onion fry under low heat adding all spices and stir until onions are ready.
  2. Add rice and stir well. Add the beans, diced tomatoes, and broth. Stir to combine. Cover the pot.
  3. Bring to a boil then reduce to a simmer and cool for 10 minutes stirring occasionally.
  4. Add the cooked sausage. Cover. Continue to simmer until the rice is tender and most of the liquid is absorbed about 10-15 minutes for white rice.
  5. Remove the pot from the heat. Uncover and let it rest for 5 minutes before you serve.