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 Chicken Parm Lasagna Bites
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Prep Time 15 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Filter Seasonal Favorites
Prep Time 15 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 375°F.
  2. Grease a muffin tin and add a wonton wrapper to the bottom of each cup
  3. Layer mozzarella cheese then chicken in the cups
  4. Add a layer of sauce and Parmesan cheese
  5. Repeat another wonton layer with more sauce and cheese on top.
  6. Bake for 10 - 15 minutes
Recipe Notes

This recipe was created by Kennedy Chugg (@kennedychugg) in collaboration with RAGU.

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 Slow-Cooker Turkey & Quinoa Stuffed Peppers
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Prep Time 20 minutes
Cook Time 3 hours
Servings
Ingredients
Filter Family Favorites, Seasonal Favorites, Meat Dishes
Prep Time 20 minutes
Cook Time 3 hours
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cut ½-inch off top of each pepper. Remove stem; chop remaining pepper top into ½-inch pieces.
  2. Heat oil in large skillet on medium heat. Cook sausage 4-5 min. or until browned, breaking up large pieces with wooden spoon. Add chopped peppers and onions. Cook 3-4 min. or until crisp-tender. Stir in quinoa, 1-1/2 cups sauce and 1 cup broth. Bring mixture to a boil.
  3. Add remaining sauce and broth to slow cooker insert. Cut a thin slice off bottoms of each pepper so they stand upright. Arrange pepper bottoms snugly in slow cooker. Fill peppers evenly with quinoa mixture; cover with lid. Cook 3 hours on HIGH (or 6 hours on LOW) or until peppers are softened and quinoa is tender.
  4. Top each pepper with cheese and parsley before serving.
Recipe Notes

There is no need to pre-cook the quinoa before stuffing the peppers because it will steam as it cooks.

Make this protein-packed dish vegetarian by substituting plant-based sausage and vegetable broth for the turkey sausage and chicken broth.

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