Philly Cheese Steak Casserole

Ingredients

• 1 tablespoon olive oil
• 2 green bell peppers, sliced
• 1 large onion, sliced thin
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil
• 2 pounds rib-eye steak, sliced thin
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 3/4 loaf Italian bread, cut into 1 inch cubes
• 5 tablespoons butter
• 1/4 cup flour

• 1 (12 fluid ounce) can or bottle beer
• 2 teaspoons hot pepper sauce
• 1 1/2 teaspoons ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon soy sauce
• 1 1/2 cups milk
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded American cheese
• 8 ounces provolone cheese, sliced

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat 1 tablespoon olive oil in a skillet over medium-low heat; add the bell pepper and onion to the skillet; season with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper and cook until soft, about 20 minutes; set aside.
3. Pour 1 tablespoon olive oil into the skillet and raise the heat to medium; add the sliced steak to the hot oil until; season with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper and cook until no longer pink, about 5 minutes. Remove from heat immediately.
4. Arrange the bread cubes in the bottom of a 9x13 dish. Layer the steak on the bread and then layer the pepper and onion mixture atop the steak; set aside.
5. Melt the butter in a saucepan. Whisk in the flour to make a paste. Pour in the beer, whisking continually until there are no lumps. Stir in the 1 1/2 teaspoons black pepper, 1 teaspoon garlic powder, parsley, onion powder, 1/2 teaspoon salt, paprika, Worcestershire sauce, soy sauce; stir. As the mixture thickens, pour in the milk. Add the Monterey Jack cheese and American cheese; stir until the cheese is melted. Pour the mixture over the assembled ingredients in the 9x13 pan. Top with provolone cheese slices.
6. Bake in preheated oven until the provolone cheese melts, about 20 minutes.

Lo Mein

Ingredients

• 1 (8 ounce) package spaghetti
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons teriyaki sauce
• 2 tablespoons honey
• 1/4 teaspoon ground ginger

• 2 tablespoons vegetable oil
• 3 stalks celery, sliced
• 2 large carrots, cut into large matchsticks
• 1/2 sweet onion, thinly sliced
• 2 green onions, sliced

Directions

1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain. Rinse spaghetti with cold water to cool; drain.
2. Whisk soy sauce, teriyaki sauce, honey, and ground ginger together in a bowl.
3. Heat oil in a large skillet or wok over high heat. Cook and stir celery, carrots, sweet onion, and green onion in the hot oil until slightly tender, 5 to 7 minutes; add spaghetti and sauce mixture. Continue to cook, tossing to mix, until the noodles and sauce are hot, about 5 minutes more.

Egg Rolls

Ingredients

• 1 pound ground pork
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1 quart peanut oil for frying
• 2 tablespoons all-purpose flour

• 2 tablespoons water
• 2 cups shredded cabbage
• 2 ounces shredded carrots
• 8 (7 inch square) egg roll wrappers
• 2 tablespoons sesame seeds (optional)

Directions

1. Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
2. In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
3. Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
4. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

Avocado Feta Salsa

2 Avocados, chopped
3 Roma Tomatoes, diced
1/2 C red onion, chopped
2 Garlic cloves, pressed
Small bunch fresh Cilantro, chopped
1 Tbsp Olive oil
1 Tbsp Red Wine Vinegar
5 oz container Feta Cheese, crumbled

Mix ingredients. 
Let sit 30-60 minutes, then serve

Taco Stuffed Peppers

Ingredients

• 6 large bell peppers, any color
• 1 lb. lean ground beef
• 1 (1 1/4 oz) package taco seasoning mix
• 1 cup taco sauce
• 1 (16 oz) can diced tomatoes (I used petite cut)
• 1/2 cup onion, chopped
• 1 cup shredded cheddar cheese, divided
• 1 avocado, sliced
• 3/4 cup sour cream
• salt and pepper to taste
• Lime wedges for serving

Instructions

• 1
  Bring a large pot of water to a rapid boil. In the meanwhile, cut off tops from the bell peppers; discard seeds and membranes.
• 2
  Chop enough of the pepper tops to make 1/4 cup, set aside.
• 3
  Cook the whole bell peppers, uncovered in the boiling water for about 5 minutes; invert and drain well. While the peppers are boiling, chop onion.
• 4
  In a large sauté pan, brown ground beef with onion and chopped peppers over medium-high heat. (Drain excess fat if there's any.) Once the beef loses the pink color, stir in diced tomatoes, taco seasoning mix and taco sauce. Add a dash of salt and pepper to taste. Mix well and simmer for 5 minutes. Then stir in 1/2 cup cheese until blend. Remove from heat.
• 5
  Now preheat oven to 350°F. Sprinkle a little salt inside the peppers, then stuff each pepper with meat mixture and a generous spoonful of sour cream (about 2 tablespoons). Place stuffed peppers in a baking dish lined with parchment paper or foil. Bake for 30 minutes.
• 6
  Once the peppers are done, immediately sprinkle the rest of the cheese on top evenly. (It will melt quickly). Top with avocado slices, followed by freshly cracked black pepper. Serve with lime wedges. Enjoy!