Philly Cheese Steak Stuffed Peppers

Serves 4

What You'll Need:
8 oz. thinly sliced (deli) roast beef
8 slices provolone cheese
2 large green bell peppers
1 medium sweet onion
6 oz. baby bella mushrooms
2 tbsp. butter
2 tbsp. olive oil
1 tbsp. minced garlic
salt & pepper to taste

What You'll Do:
Preheat 400 degrees

1. Slice peppers in half lengthwise, remove ribs and seeds. Slice onions and mushrooms. Saute over medium heat w/ butter, olive oil, garlic and a little salt & pepper. Saute until onions are nice and carmelized; about 25-30 minutes.

2. Slice roast beed into thin strips and add to the onion/mushroom mixture. Cook 5-10 minutes.















3. Place pepper halves on baking sheet. Line the inside of each pepper with a slice of provolone cheese.

4. Fill each pepper with meat mixture until they are nearly overflowing. Top with another slice of provolone.
5. Bake for 15-20 minutes until the cheese is golden brown.

*I omitted the mushrooms....we are not fans. But these still came out DELICIOUS!*

Crock Pot Honey Sesame Chicken

What You'll Need:
6-8 boneless, skinless chicken thighs or 2 chicken breasts (about 2 lbs total)
salt and pepper to taste
1/2 cup onion, chopped
2 cloves garlic, minced
1 cup honey
1/4 cup ketchup
1/2 cup soy sauce
2 tbsp olive oil
1/4 tsp red pepper flakes
4 tsp cornstarch
1/3 cup water
1 tbsp sesame seeds
3 green onions, chopped

What You'll Do:
1. Place chicken in crock pot. Season w/ salt and pepper.
2. In a bowl combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes. Pour over chicken. Cook on low 3-4 hours or high for 2 hours.
3. Remove chicken from crock pot and shred.
4. In small bowl, combine cornstarch and water.
5. Pour sauce from crock pot into a sauce pan and add in the cornstarch mixture. Stir to combine over medium heat. Cook for about 10 minutes or until thickened. Stir often. Pour over chicken.
6. Serve over rice. Sprinke w/ sesame seeds and green onions.

*I serve with sweet Hawaiian Rolls.* mmmm mmmm good!!

Chicken Bacon Pasta

Serves 4

What You'll Need:
1/2 lb. bacon
1/2 tsp. crushed red pepper flakes
1 tsp. garlic powder
1/2 lb. penne pasta
1/2 cup heavy cream
1/4 cup cream cheese
1/4 cup grated parmesan cheese
2 eggs
1/4 tsp. black pepper
2 chicken breasts, grilled (can marinate in Lawry's Garlic & Herb)

What You'll Do:
1. Cook pasta, according to package directions.
2. In small saucepan, add cream cheese and heavy cream over medium-low heat until cream cheese is melted and whisk until smooth. Remove heat; add parmesan cheese, eggs, garlic powder, red pepper flakes and whisk until blended. (Yes, you are adding raw eggs to this. The heat from the cream mixture will cook the eggs while mixing. Trust me, I've made this twice and no one has gotten sick!)
3. Drain pasta (reserving 1/2 cup hot water) and return to pot. Immediatley add the white sauce and toss to coat. Stir in bacon, and add some of the reserved hot pasta water to loosen the sauce. Top w/ grilled chicken.

*I sprinkle my chicken breasts with Pampered Chef Garlic & Herb Rub before/while grilling*
MMMM MMMM MMMM!!!!