Here ya go, Tara.....some recipes

Stuffed Green Peppers

6 green bell peppers
2 lbs lean ground beef
1/2 cup instant brown rice
1/4 cup diced onion
1/4 cup grated parm cheese
1/8 cup Italian style bread crumbs
1 egg
1/4 spaghetti sauce
Worcestershire sauce, salt, pepper and garlic powder, all to taste

Clean peppers with cool water. Cut off tops and scoop out all seeds and membranes. Place in 9 x 13 pan. Mix the rest of the ingredients together in a bowl until well blended. If mixture seems too wet, add more rice. Once ground beef mixture is well blended, stuff inside of each pepper. Spoon more spaghetti sauce over each pepper (I poured alot in the bottom of the pan, too). Recipe says to put the tops back on the peppers, but I didn't. Bake at 350 for aprx. 30 - 35 min.

BLT Mac and Cheese ~ This recipe can also be found in the Pamp. Chef 29 Minutes to Dinner cookbook

5 cups water
8 slices bacon, cooked until crisp, drained on a paper towel and chopped
4 oz sharp white cheddar cheese, grated
1 oz Parmesan cheese, grated
4 oz cream cheese
1 lb cellentani or cavatappi pasta
1 tsp salt
1/2 tsp coarsely ground pepper
1 large leek (white and light green portions only)
3 large plum tomatoes

Bring water to boil in stockpot. Add pasta, cream cheese, grated cheeses, salt and pepper.Cover and simmer for 5 minutes. As pasta cooks, slice leek in half lengthwise then crosswise into 1/2 inch slices. Place into bowl and swish in cold water to remove dirt. Lift leeks out and stir them into pasta mixture. Cook, uncovered, 5 - 7 minutes or until pasta is at desired tenderness. Cut tomatoes lengthwise, remove cores and seeds. Dice tomatoes, reserving 1/4 cup for garnish. Remove stockpot form heat, stir in remaining tomatoes and bacon. Serve immediately. 6 servings

Artichoke Chicken w/ Roasted Potatoes ~ 29 Minutes to Dinner Pamp. Chef Cookbook

Potatoes and Chicken

3 small red potatoes
1 1/2 cups water
1 tsp salt
2 boneless, skinless chicken breasts
2 tsp rosemary herb seasoning
2 tsp olive oil, divided

Artichoke Topping

1/2 cup chopped artichoke hearts
2 tsp chopped fresh parsley
1 oz Parmesan cheese, grated and divided
2 tsp mayonnaise

Preheat broiler to HIGH. Cut potatoes in quarters then place into small micro cooker along with water and salt. Microwave on high 6 -8 minutes. Drain. Set aside.

Chop artichoke and parsley, place into bowl. Set 2 TBS grated Parm. cheese aside; add remaining cheese and mayo. to artichoke mixture and mix well.

Flatten chicken to 1/2 inch. Sprinkle both sides w/ 1 tsp rosemary seasoning.

Add 1 tsp olive oil to skillet, heat over medium-high heat for 1 - 3 minutes. Add remaining 1 tsp of oil to the remaining 1 tsp of the seasoning mix to potatoes; stir to coat.

Place chicken and potatoes, cut side down, into skillet. Cook 3 - 4 minutes. Turn chicken and potatoes over, cook and additional 3 - 4 minutes.

Remove potatoes from skillet; set aside and keep warm. To finish chicken, spread artichoke topping evenly over chicken, sprinkle with reserved cheese. Place skillet as close as possible to heating element in broiler (if your skillet can not go into oven, you can use a cake pan, etc.), broil 4 - 6 minutes or until topping is golden. 2 servings.

*** I have not made this yet, but it looks so yummy! I know I can simplify this recipe even more. :)