Day 19

What's on the menu:

Stuffed green peppers
Grilled pineapple slices
Italian bread

Stuffed green peppers

6 large green peppers
2 lbs. of ground chuck
1 medium onion chopped
1 (8 oz) can of tomato sauce
1/2 can of tomato soup
2 cups of cooked rice
1/2 tsp Italian seasoning
1/2 garlic salt
salt and pepper to taste

1 small jar of Tostitos salsa con queso (made with real cheese). You can find this in the chip section.

Cut tops off peppers and clean out insides. Set aside.

Cook hamburger in frying pan with chopped onion until done. Drain and pour into a bowl. Add the rest of the ingredients.

Spoon the hamburger mixture into green peppers. Place peppers into dish and cover.

Bake at 375 degrees for one hour.

Take peppers out of oven, take off top and spoon the cheese salsa onto top of cook peppers. Place top back on peppers for a few minutes. The heat and steam will melt the cheese and it will go down into mixture.

Grilled pineapple slices

1 can of pineapple slices(drained and reserve juice)

I place my pineapple slices on a grill pan sprayed with Pam or on the grill outside. I am not cooking outside tonight so doing them inside. Grill the pineapple on each side until golden brown. Place on dish.

You can also use fresh pineapple slices.

To the drained juice; I add 3 TB sugar and 1 tsp. of corn starch. Cook in a small sauce pan and stir until just thickened a little. Pour over the pineapple slices.

You do not have to make the sauce. I hated to throw away the juice so I came up with this sauce.

Toasted garlic bread with butter.