Like this easy Corn and Cream Cheese Stuffed Jalapeno recipe? Pin the recipe here!

This recipe for easy Cream Cheese Stuffed Jalapeno Peppers was originally posted on July 5, 2011. Since then, I can’t tell you how many times I’ve made this recipe for get-togethers. My friend Heidi always serves them as an appetizer for parties at her house and just told me she likes to bring them to friends’ houses as well – that’s a true compliment and testament to how good they are! She also has told me she freezes them, so they are freezer friendly!

I wanted to share this recipe for these baked stuffed jalapenos with you again since it’s been so long, and since football season is right around the corner and you’ll be looking for easy appetizer recipes to make for game days. Check out the instructional video on how to make this simple stuffed jalapeno recipe below.

Enjoy!

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Click Here to Pin this Taco Rice Bowl recipe!

One thing I’m quickly learning these days is that the more prep I do as far as meals go, the smoother dinnertime is during the week. For instance, when you find yourself with some time to spare over the weekend (or while you are in the kitchen already cooking up something else), go ahead and cook up some brown rice to put in the fridge ready to go for another meal.

I’ve been trying to do that each week and because I did last week, for instance, these Taco Turkey and Black Bean Rice Bowl meals were a breeze to pull together for dinner. Cooking up the brown rice ahead of time freed up some cook time at dinner where I just had to pull together the taco meat and bean mixture while assembling the bowls.

Normally a pound of ground turkey doesn’t go very far for my hungry family of 5. I stretch it a bit by bulking it up with black beans, chopped red pepper and onion as it browns. Four out of 5 of us love black beans so adding them to our taco meat is always a more economical (and healthier) option in my book.

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Click here to pin this Slow Cooker Chicken and Farro Chili recipe.

My obsession with farro continues. I’ve been adding farro to salads for a while now, but the last couple of months I’ve been adding it to soup, and more recently this Slow Cooker Chicken and Farro Chili. Farro is an incredible addition to any soup or chili because of it’s hearty texture. This chili includes chicken but if you wanted to make it vegetarian it would be just as great with extra beans and vegetable broth.

If you are getting hit with the cold weather and snow that I’m seeing everywhere on the news and social media, then you more than likely have soup on the brain right now. There’s nothing better than pulling out your slow cooker to let it do the work all day especially with pantry staples like Bush’s Chili Beans. Our Florida weather isn’t what you would call soup weather right now, but I am a soup girl all year ’round!

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Click here to pin these Vegetarian Enchilada Stuffed Peppers!

If you’ve been reading my blog a while, then you may remember when vegetarian meals were more of the norm here. There was a good couple of years that I cut a lot of meat out of my diet (sticking with mostly seafood and whole grains for protein). I have always enjoyed eating meatless meals but I’ve learned it’s not always easy to pull those off with the entire family. I still try, though not as often as I used to…and honestly, sometimes I end up eating most by myself (makes lunch during the week extra easy this way!).

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Click here to Pin this Recipe!

One of the keys to keeping my weight under control is to have grab and go options ready for me in my fridge. Right now, my family’s schedule is jam packed and I’m finding myself constantly in need of something quick, filling and healthy to grab for lunch or a snack. Quinoa salads (or grain salads in general) have always been a great option for me and this Corn and Black Bean Quinoa Salad has particularly been one of my favorites for years. You can pretty much always feel good about eating a protein rich salad like this when you are hungry and don’t want to sabotage all of your efforts at the gym (if you know what I mean!).

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Click here to pin this delicious one-pot meal!

We are into the second of week of school in these parts and are finally starting to settle in our new routine that entails 3 kids in 3 different schools. That is, until next week when I start my fall classes at our local community college (for those that don’t know, I’m back in school working towards my second Bachelors degree, this one is in Nutrition and Dietetics). I’m so excited about getting back to class, but next week will be the true test of my sanity!

Like every year during the back to school season, I’m feeling refreshed, excited and determined to send my kids off to start a successful and fun new school year.

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I have a great Chipotle Chicken Chili recipe for you today. I love making chili and as often as I make it I tend to stick with my usual turkey chili recipe for most weeknight meals. This week I wanted to change things up and honestly, I wanted to specifically kick things up and make it spicier than usual. If you didn’t already know, I love spicy food and I really enjoy experimenting with different chili powders when I make chili. This Chipotle Chicken Chili is pretty simple to put together, but the flavor from the chipotle chili powder, smoked paprika, cumin, Bush’s Chili Kidney Beans and my little secret ingredient is out of this world.

If you like a warm spicy flavor, then I think you will really dig this Chipotle Chicken Chili.

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One big thing I’ve been doing lately is trying to cook from my cookbooks more. I have a huge cookbook collection that I covet, yet sadly they are just sitting pretty on a shelf in my kitchen the last couple of years. How did that happen? (The internet, that’s how). Well, things are changing. My kids have heard me talk about how I miss cooking from my cookbooks and they’ve been pulling some off the shelves and onto the kitchen table lately so that we can look through them and find something to try. This has been fun for all of us!

I bought this cookbook last year when it came out – Aarti was one of my FAVORITE Next Food Network Star contestants and I watched her show regularly after she won her season (did she win her season? I can’t remember now). Total sadness that it is no longer on air. My daughter loved her show too, and my husband and I pretty much were introduced to Indian food because of her (LOVE). This recipe for Kheema comes from her cookbook and made it to our meal plan this past week. We loved it.

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Back in the day, when my husband and I first were married (almost 13 years ago), we lived in a very rural area of Central Florida. We had built a house there, because it was very affordable and near his parents, and lived there for about 3 years. It was just a little too rural for us and we found ourselves often driving the distance to where we live now to work and play. Although we were very happy to move when we did, we have some nice memories of life in our first house and the area it was in. Since we felt a bit isolated and were so far from our friends, we spent a lot of time finding ways to entertain ourselves – which of course included eating out at restaurants nearby.

One of our regular places to grab dinner was a little Mexican place, and this is where I tried Roasted Tomatillo Salsa for the first time. I remember not really knowing what a tomatillo was at the time, or even knowing that I was even eating tomatillos. All I knew is that I had to have this salsa every time I ate at this restaurant, it was usually the first thing I requested after ordering our drinks. I loved it with chips, but I loved it on pretty much anything I was eating from tacos to rice and beans to salad. Obsessed.

Tomatillos are naturally tart when eaten raw, but roasting them really brings out their sweetness and such a great flavor. I have used them in verde sauce and served over these Cheese & Onion Enchiladas (so good!!) and roasted them to make in salsa like this one I’m sharing today. Although I cheated and used jarred salsa, I’ve added green tomatillo salsa to soups like this Summer Chicken Chili Verde as well as Skinnytaste’s Easiest Crock Pot Salsa Verde Chicken plenty of times. Delicious!!

What ingredients are in salsa verde?

• 1.5 lbs tomatillos, husk removed, cleaned and quartered
• 2 poblano peppers, cut into large pieces
• 1 jalapeno, cut into large pieces
• 2 onions, cut into large pieces
• 1 teaspoon cumin
• 1/4 teaspoon salt
• 2 tablespoon olive oil
• large bunch of cilantro
• 2 limes
• coarse salt and fresh ground pepper to taste

How do I make salsa verde?

1. Preheat oven to 400 degrees.
2. Place tomatillos, pobalnos, jalapenos and onions into a large bowl. Season with cumin, salt and olive oil and coat evenly using a spoon to mix.
3. Roast in oven for 15 minutes until soft.
4. Once cooled, place ingredients into a large food processor. Add cilantro, juice from 2 limes, a big pinch of coarse salt and fresh ground pepper. Process by pulsing 12-15 times or until you reach desired texture. Taste for salt and adjust. Serve with tortilla chips or as a topping for tacos, grilled chicken or fish.

Making your own Roasted Tomatillo Salsa also knows as Salsa Verde is truly simple, and such a treat to serve as part of a salsa bar when you’re entertaining. I like to include it along with fresh tomato salsa, guacamole or a chunky dip like this Mango, Avocado and Black Bean Salsa when putting together a Mexican inspired spread to serve family and friends.

If you cook with tomatillos and make something other than salsa with them you’ll have to let me know! I would love to try them in different dishes.

Hope you are enjoying your summer!!

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Roasted Tomatillo Salsa

• Author: Aggies Kitchen
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 cups
• Category: Appetizer
• Method: Oven
• Cuisine: Mexican

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Ingredients

• 1.5 lbs tomatillos, husk removed, cleaned and quartered
• 2 poblano peppers, cut into large pieces
• 1 jalapeno, cut into large pieces
• 2 onions, cut into large pieces
• 1 teaspoon cumin
• 1/4 teaspoon salt
• 2 tablespoon olive oil
• large bunch of cilantro
• 2 limes
• coarse salt and fresh ground pepper to taste

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Instructions

1. Preheat oven to 400 degrees.
2. Place tomatillos, pobalnos, jalapenos and onions into a large bowl. Season with cumin, salt and olive oil and coat evenly using a spoon to mix.
3. Roast in oven for 15 minutes until soft.
4. Once cooled, place ingredients into a large food processor. Add cilantro, juice from 2 limes, a big pinch of coarse salt and fresh ground pepper. Process by pulsing 12-15 times or until you reach desired texture. Taste for salt and adjust. Serve with tortilla chips or as a topping for tacos, grilled chicken or fish.

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Click here to Pin these Oven Baked Black Bean and Cheese Quesadillas!

This sheet pan quesadilla recipe was created in partnership with Bush’s Beans.

For the last few weeks I’ve been really making an effort to write out, shop for, and follow a meal plan during the week. It’s worked wonders for us. The question of what to make for dinner is no longer an issue, and I feel more prepared each day. It’s definitely a habit I’m trying to stick with.

At least one night a week we squeeze in a Mexican themed meal. If it’s a particularly busy night I’ll even turn that Mexican meal into a meatless one to save the extra steps involved to cook up the meat. I always have cans of beans on hand, and if it was up to me, it would be my protein of choice on most nights. Mexican nights are the perfect nights for a good, easy meatless recipe if you ask me!

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