My mom and I enjoy going to a place called Hot Head Burritos. We usually get a Lil bowl with either brown or white rice, pinto or black beans, and our choice of meat and toppings.
You can use this recipe as the base of your burrito bowl. It would be delicious with taco meat or chicken ranch taco meat. You can use either black or pinto beans. It’s up to you to decide what type of toppings are on your burrito bowl.
Lettuce, tomatoes, salsa, pico, sour cream, corn, and guacamole are some topping ideas. Yum!
As you can see, being gluten-free does not have to be boring.
I’ve signed up for a 31-day writing challenge. Every day in October, I post a new slow cooker recipe, a link to a previously posted slow cooker recipe, or a recipe from another blog.
Last night, my school had parent-teacher conferences. Even though I only had one parent show up, last night was productive. The parent who came was crying happy tears because of how much more confident her child has become this year.
Later after talking for a while, we both realized we were Christians. The mom told another staff member and me about a great Christian singer, Jonathan McReynolds. I ended up listening to his song “Pressure.” It’s such a great song with a great message.
I hope you enjoyed listening to the message from Jon. He is truly blessed by God.
Anyway, onto the recipe for today.
I made stuffed pepper soup on Monday using some of the bulk hamburgers I cooked up over the weekend. I put the rice in the slow cooker when I put the rest of the ingredients in the slow cooker. The rice ended up falling apart after being cooked for that long.
If you make the soup and decide to put the rice in at the beginning, use brown rice instead of white like I did. Or cook the rice at the end and then put it in the bowls as you serve the soup. It’s your decision.
Oh, I used a 6-quart crock pot.
Stuffed Pepper Soup
Stars of the recipe:
1 lb of ground beef, browned or 2 c. bulk hamburger from the freezer
1 15 oz. can of tomato sauce
2 15 oz. cans of diced tomatoes with juices or 1 28 oz. can of diced tomatoes
Day 2 of using up ham left-overs was a success. In fact, Hubby told me that it was better than Bd’s Mongolian Grill. Score!
A few weeks ago, we went to Bd’s for supper. He loves the fact you can pick your own ingredients and then they grill it up. So this was saying a lot when he liked my version better.
Oh, I know there are a lot of versions of this recipe floating around. However this is my creation based on the concept.
Ham and Pineapple Fried Rice
Stars of the recipe:
1 tsp. sesame seed oil
1 Tbsp. extra virgin olive oil
1/2 onion diced
1-2 carrots, peeled and diced
1 c. Broccoli cut into small pieces
1-1/2 c. Ham diced into medium sized pieces
1 sm. can of diced pineapple, juice drained and set aside (8 oz.)
1 lrg. Egg, beaten
1 c. Cooked brown rice, cooled
2-3 Tbsp. soy sauce
1 Tbsp. ground ginger
1 Tbsp. hot sauce
Steps:
Heat oils in a skillet. (Medium heat)
Add veggies to the skillet. Cook until tender.
Add ham and pineapple. to skillet. Cook for 3 to 5 minutes until warmed through.
While the ham and pineapple are cooking, combine the pineapple juice, soy sauce, hot sauce, and ginger in a separate bowl.
Push all veggies, ham, and pineapple to side of skillet.
Add the beaten egg. Stirring the egg until it’s cooked.
Add the rice. Pour the pineapple juice, soy sauce, and ginger mixture over the food in the skillet.
Believe in the Magic Traci Diary 