Two Recipes, Fast and Delicious

Having four kids under the age of six makes for a really busy household, but I like to cook and I like to cook from scratch. In order for a recipe to make an impression it has to live up to some pretty tough standards. I need fast, easy, healthy, cheap, and wheat free. I recently came across a couple of recipes that (mostly) fit the bill.

Stuffed Pablanos recipe adapted from this recipe found at Cooking Light - Serves 2-4


2 Pablano Peppers
1 (15 oz.) Can refried beans (I like the vegetarian or fat free ones, they do not contain lard)
Taco Seasoning
1/2 cup salsa
1 cup colby cheese
Shredded lettuce
Chopped tomatoes
Sour cream or ranch dressing

Heat oven to 400 degrees. Slice pablanos in half length-wise. Dump beans, taco seasoning, and salsa into a bowl and mix. Divide mixture between pepper halves top with cheese and bake for 20 minutes. Top with lettuce, tomatoes, salsa, and cream or dressing.


Cheesy Broccoli, Ham, Rice - slight variation on this recipe - Serves 4


1 cup white rice
1/2 cup quinoa
2 1/2 cups vegetable broth
1 (16 oz) package frozen chopped broccoli
1/2 pound ham, chopped
1/2 cup each shredded romano and parmesan cheeses
1 cup shredded Extra Sharp Wisconsin Cheddar

In  pot combine rice, quinoa, and vegetable broth. Bring to a boil over high heat, cover and let simmer 15-20 minutes. Meanwhile put frozen broccoli in a pot, cover with water and heat on the stove until warmed through. When rice/quinoa mixture is done add in broccoli, ham, and cheeses. Stir until combined. Serve.