LIttle bit of this...little bit of that

For as long as I can remember, we had this meat grinder. I inherited it when my dad passed. We always used it souly for making cranberry relish.  I mean it made THE BEST relish ever. I would be so excited to make it come holiday time because that's when we did it. 

I changed it up and did something different with it. I made some ground chicken, just to experiment and it turned out awesome.

Then I had to figure out what to make. We did a Costco run the other day and I got 5 lbs of quinoa, because hey why not...that's a good deal! I decided to make some stuffed peppers. I wasn't in the mood for beef ones. Plus, it was so hot out and beef and rice are so heavy!

I went on and cooked the chicken up with some garlic, garlic powder, and salt. Once it was cooked I added Kraft Greek dressing. Ill be honest, I am not a huge fan of Kraft dressing, but it works in a pinch!

I let it simmer in the sauce for a few and let it get all happy. Then I put the quinoa in the pepper and put the chicken on top and set it off to oven land at 350 for 30 min. Once done I topped it off with some feta....and that was all she wrote. It was AMAZING. 

Greek stuffed peppers:

• 3 peppers cut in half
• ground chicken
• 1 cup uncooked qunioa
• greek dressing of your choice
• garlic*
• garlic powder*
• salt*

1. Put some olive oil in a pan and cook the garlic until its fragrant. Add the chicken and cook until its done. Add some garlic powder and stir it up. Once its cooked, taste it. Add salt if needed.
2. Cook quinoa according to how ever you want. Mine was 13 min to done. Put some of it in the peppers you've cut in half. Top off the peppers with chicken.
3. Put in your preheated oven at 350 for 30 min.

* I always do seasoning to taste...Everyone is different, you do you!