Tasty Tuesday: dessert- Mini Pineapple Upside Down cakes

Hello everyone!
Since I've reactivated my blog I noticed I haven't posted a single dessert! Me! Someone who has to have dessert with my final meal of the day. Well. with Fall now upon us and the "dessert season" here with it I will be posting a "sensible" dessert for you to try and possible have for holiday time too. So, for my first dessert I'm posting a very easy, kid friendly and one of my favorite desserts. the mini pineapple upside down cakes.

• 2 cans Dole (20 oz. each) dole pineapple, Slices

Condiments

• 1/3 cup Butter or margarine

Baking & Spices

• 2/3 cup Brown sugar, packed
• 1 package Yellow or pineapple-flavored cake mix

Desserts

• 9 Maraschino cherries

Tasty Tuesday: Spinach and Mushroom quiche

Hello everyone!
Welcome back to another Tasty Tuesday! Today I was thinking we haven't done a breakfast recipe yet. This is one I do often because I'm always running in the morning. This quick, protein packed breakfast can be pre-made and warmed up in the microwave to take out the door with you. I added the cheese at the end because when I take it to work I add the cheese when I warm it up.





Ingredients:

6 eggs
1 bag frozen chopped spinach
salt and pepper to taste
1 tray fresh mushrooms
2 TBSP shredded cheese: optional 

Cook for 15 minutes at 375 degrees F (190 degrees C)

Tasty Tuesday: zucchini chips

Hello everyone!

Welcome to another Tasty Tuesday! Today we have an appetizer that is good for you and delicious: zucchini chips 

Super easy, super good and good for you!

Prep: 10 minutes                               Cook: 20 minutes                        Ready in: 30 minutes

2 zucchini- thin sliced

2 TBSP olive oil

salt to taste

shredded cheddar cheese

Instructions:

Preheat over to 375 degrees F (190 degrees C) Drizzle olive oil of cookie sheet. Place zucchini on pan, salt to taste and sprinkle cheese over the slices. Bake at 375 for 20 minutes

Tasty Tuesday: TexMex Stuffed Peppers

Hello Everyone!
Welcome back to another Tasty Tuesday! This week I was feeling something with a Spanish flair to try for a meatless, but filling dinner. All your meals should have protein in them to keep you going, build lean muscle and burn fat. Meat is a very good source of protein, but there are many veggies and grains that can provide that protein if you're not the carnivorous type. So I found this stuffed pepper recipe that filled with goodness.


TexMex Stuff Peppers

• 1 tablespoon salt
• 4 large green bell peppers - tops, seeds, and membranes removed
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 cups cooked Quinoa
• 1 (15 ounce) can black beans, drained and rinsed

• 1 (14.5 ounce) can chili-style diced tomatoes
• 1 (15 ounce) can of sweet corn, rinsed and drained
• 1 teaspoon chili powder
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 (8 ounce) package shredded Mexican cheese blend

• Prep
  15 m
• Cook
  40 m
• Ready In
  55 m

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain.
3. Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes.
4. Mix Quinoa, black beans, sweet corn, tomatoes, and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed. Fold 1 1/2 cups Mexican cheese blend into Quinoa mixture. Spoon rice mixture into each bell pepper; arrange peppers in 9x9-inch baking dish. Sprinkle peppers with remaining Mexican cheese blend.
5. Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.
6. Enjoy!