Julianne Lynn

Finding and creating new recipes that my husband and I enjoy is so exciting. It’s even more exciting I get to share them with my friends, family, and you! I’ve selected my top four go-to meals that are delicious and easy, and they won’t break the bank. Please send your feedback, share the meals you make at home with us, and, most of all, enjoy!

Ground Turkey Stuffed Bell Peppers

This stuffed pepper recipe is something I’ve been making since my husband and I first got married. Not only is it mouth-watering and delicious, but it’s filling! My husband is 6’5 and 220 pounds, so finding recipes that are filling and healthy has always been tough. With this, I’m able to combine the whole meal into 6 bell peppers. It’s great and simple to serve.

Stuffed peppers are great because you can prepare them in advance, store them in the fridge, and pop them in the oven once you’re ready to cook them! They make for terrific leftovers, and we love leftovers because it means a break in the kitchen. It’s delish, heart healthy, and will be your new favorite go to meal!

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Ingredients

• 6 bell peppers any color works
• 3/4 cup uncooked brown rice 1½ cups cooked
• 1 pound ground turkey or ground beef
• 2 cloves garlic minced
• 3/4 cup onion chopped
• 15 oz can diced tomatoes
• 8 oz can tomato sauce 3/4 cup
• 2 teaspoons Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded cheddar or mozzarella cheese

Instructions

1. Preheat oven to 400 degrees F.
2. Cook the rice according to packaging. Set aside and let it cool. Cook the rice according to packaging or how you prefer to cook your rice. Set aside and let it cool.
3. Cut the tops off of the bell peppers and remove the seeds and membranes.
4. Heat olive oil in a large skillet over medium heat. Add the onion and cook till soften (about 3 min).
5. Add your ground turkey (or beef) to the pan and cook till no longer pink (be sure to crumble until brown). Add garlic and cook, stir for 30 seconds.
6. Add in the tomato sauce, diced tomatoes, garlic powder, Italian seasoning, salt and pepper. Bring the heat down to low and simmer. Stir for 3 minutes. Remove the pan from the heat.
7. Add the cooked rice and half of the cheese, then stir.
8. Fill the bell peppers with the meat/rice mixture and place them in a 9×13 inch baking dish. Add in a 1/2 cup of water into the dish and add the remaining cheese onto the peppers (I like to add a little extra cheese).
9. Before covering with aluminum foil, lightly spray the piece of foil with cooking spray then cover. Bake for 30 minutes covered and 5 minutes uncovered until cheese is lightly browned and the filling inside is hot.
10. Serve with sour cream, salsa, and extra cheese if you’d like! Some days I’ll add a side of veggies too. ENJOY!!

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Seasoned Chicken, Potatoes, & Green Beans

If you are looking for an easy, healthy, one dish recipe, this is IT! All you need is three staple ingredients. Growing up my mom made this meal often. I would always dip the chicken in ketchup – yes, I was that child who dipped all of my meat in ketchup! My husband places this meal in his top 5 meals that I make, I hope you enjoy it as much as he does!

Ingredients

• 3 chicken breasts
• 8oz can of cut green beans can sub for fresh green beans
• 4 large red potatoes chopped into small wedges
• 2 Tablespoons dried onion soup mix
• 1/4 teaspoon red pepper flakes
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 Tablespoons butter more or less based on preference

Instructions

1. Preheat the oven to 350 degrees F.
2. Cut chicken breasts in half and place in the middle of a 9×13 dish.
3. Wash red potatoes, chop them into small wedges and place them in a microwave safe bowl and microwave them for 4 min.
4. Next, drain the can of green beans and pour them on one side of the cut chicken .
5. Once the potatoes are finished in the microwave, gently put them on the other side of the chicken.
6. Evenly sprinkle salt, pepper, red pepper flakes, garlic powder, and onion mix over the potatoes, chicken, and green beans. Then slice the butter into half-inch slices and place them throughout the top of the dish.
7. Place in the oven for an hour or until chicken is 165 degrees and the potatoes are fork tender.
8. Serve with a nice glass of red wine (or white if that’s how you roll) and ENJOY!

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Sweet and Spicy Crock-Pot Chicken

My favorite crockpot recipe to make! This recipe was given to me from my mom’s sister in a cookbook from my bridal shower. Its a no-brainer and can be served with just about any side dish! I prefer to serve this over rice with veggies, but you can do coleslaw salad or a mashed potato dish. This recipe serves about four people!

Ingredients

• 4 chicken breasts I use thicker pieces of chicken to have left overs
• 1 Tbsp olive oil
• 16 oz can cranberry sauce regular cranberry sauce or whole cranberry sauce — both work
• 1/4 cup catalina salad dressing
• 2 Tbsp dry onion soup mix
• 1 Tbsp cornstarch

Instructions

1. Heat olive oil in a skillet. Brown all sides of the chicken breasts. Place in slow cooker.
2. Combine half of the cranberry sauce, all of the dressing and onion soup mix. Pour over chicken and cover.
3. Cook on Low – 6 hours or High – 3 hours.
4. Stir cornstarch into remaining cranberry sauce. Stir into chicken mixture.
5. Turn slow cooker on high. Cover and cook for 30 more minutes or until thickened and bubbly.
6. Serve with rice or potato dish and some veggies. Enjoy!!

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BONUS RECIPE!!!!

Homemade Chicken Noodle Soup

THATS RIGHT! I last-minute decided to add another one of my go-to meals. I know that it’s summer time and our first thought isn’t to go make a warm cup of soup but this recipe will make you want to run to the store to get all the ingredients and eat it all up. My favorite way to make it is with grilled cheese or garlic bread on the side and dip it in the soup. It’s so yummy, and it makes for great leftovers, too. Hope you love this just as much as we do!

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Ingredients

• 2 tablespoons olive oil
• 1 cup celery slice them thin
• 1 cup chopped yellow onion about 1 medium onion
• 1 cup carrots I like to use baby carrots and cut them thin
• 2 garlic cloves minced
• 64 oz low-sodium chicken broth you can add more if you’d prefer
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 tablespoon dried parsley you can add more for flavor
• 1 teaspoon pepper or to taste
• Salt to taste
• 12 oz wide egg noodles you can use regular noodles or whatever your favorite is
• 2 cups shredded cooked chicken I buy a rotisserie chicken to save time
• 1 tablespoon lemon juice optional
• **At any time you can add cups of water to the pot if you like your soup to be more brothy. The noodles will begin to absorb the broth**

Instructions

1. Heat oil in a stockpot or dutch oven over medium-high heat.
2. Add carrots, celery, and onion to the pan and sauté for 7 minutes or until veggies start to soften.
3. Add the garlic and sauté for another 2 minutes.
4. Add in the chicken broth, bay leaves, oregano, thyme, pepper, and bring the mixture to a boil. Allow this to boil for about 5 minutes or until the veggies are fork tender.
5. Next add the noodles and boil for about 10 minutes or until the noodles are cooked through. I usually will take this time to add two cups of water to the pot. *At any time you realize the liquid level is low you can add more chicken broth or water to the mixture.*
6. Add the chicken, parsley, and optional lemon juice. Boil for 1-2 minutes or until chicken is warm. Taste the soup and add salt to taste. I usually have people add salt themselves to their bowl of soup.
7. Now serve with some tasty grilled cheese or garlic bread on the side and ENJOY!!! 🙂