Stuffed Green Peppers

Ingredients:

• 1 C brown rice 
• 4 large green bell peppers 
• 1 onion 
• Olive oil 
• 1lb of sausage (turkey sausage to be healthier) 
• Red pepper flakes 
• Oregano 
• 2 cloves of garlic 
• 1/2 cup grated Parmesan cheese 
• 1 cup grated mozzarella cheese 
• Pasta sauce

Directions:

1. Cook the rice according to package 
2. Cut the tops off of the green peppers (cut enough off the top to chop up green pepper to add to the "insides"), take out all the seeds, slice the bottoms if necessary to make them stand straight. Put the peppers in a baking dish sprayed with cooking spray 
3. Chop up the green pepper tops (make sure to take out the stem and any white parts) 
4. Chop up the onion 
5. Chop or press the garlic 
6. Cook the chopped veggies in a large saucepan with some olive oil until translucent. Take off the heat and put aside 
7. Preheat the oven to 375 degrees 
8. Cook the sausage 
9. Add the veggies to the sausage, add the parmesan cheese, add some red pepper flakes and oregano to taste. Cook for about a minute to let the flavors mix 
10. Pack the peppers tight with the "insides." Put any leftover filling in a small baking dish to bake along with the peppers 
11. Bake for 30 minutes 
12. Add a big spoonful of the pasta sauce to each of the peppers and top with a mini mountain of mozzarella (do the same with the extra "insides") Cook for an additional 15 minutes until the cheese has melted and started to brown.

Pad Thai (Blackhawks win the Stanley Cup edition)

Ingredients:

• 8 ounces dried, wide and flat rice noodles 
• 2 tablespoons brown sugar 
• 2 tablespoons fresh lime juice, plus wedges for serving 
• 3 tablespoons soy sauce 
• 1 squirt Sriracha 
• 3 green onions white and green parts, separated and thinly sliced 
• 1 garlic clove, minced 
• 2 large eggs 
• 1/4 cup chopped roasted, salted peanuts 
• 1 cup bean sprouts 
• tofu (extra firm), (can also use cubed chicken breast or shrimp) 

Directions: 

1. Cook noodles according to package, drain 
2. In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha. 
3. In a large nonstick skillet, heat oil over medium-high heat. 
4. Add scallion whites and garlic and cook slightly. Add eggs and cook like scrambled eggs. Set to side. 
5. Cube tofu, and fry it up with the bean sprouts until it starts to brown and sprouts cook. 
6. Add noodles, scallion greens, and sauce to skillet. Cook until the noodles have absorbed the sauce. Add egg mixture. 
7. Serve with lime wedges, topped with the peanuts and more sriracha 
8. Watch the Hawks win the Stanley Cup!!

Salsa Verde Chicken Tacos

Ingredients: 

• 1 1/2 lbs raw skinless chicken tenders 
• onion powder 
• oregano 
• ground cumin 
• 16 oz roasted salsa verde (Hoya brand for people who have husbands who despise cilantro) 
• tortillas 
• canned jalapeños 
• shredded cheese 

Directions:

1. Season chicken with onion powder, oregano, cumin and put in the slow cooker 
2. Cover with the salsa verde, cover and cook on high for 2 hours 
3. Remove the chicken and shred 
4. Drain some of the liquid, add the rest to the chicken 
5. Serve with favorite taco toppings