We are kicking off another month of value meals right to your inbox! We know you are knee-deep looking at recipes and ideas for your Big Game party food, so we’re sharing a couple of “pregame” ideas that will be quick and easy and keep your energy available for getting creative. This will keep your budget in good shape as well – these two winners serve 4 for $4!

Let’s take a closer look at this week’s meal items:

-1 lb Market 32 Hot or Sweet Italian Sausage

-4 Green Bell Peppers

-1 box PICS Instant White Rice, 14oz

-1 Yellow Onion

-1 jar Prego Pasta Sauce

-1 dozen PICS Grade A Jumbo Eggs

-1 bag PICS Burrito Tortilla, Flour, 10 inch

-1 can PICS Enchilada Sauce

-1 bag PICS Shredded Cheese of choice, 8oz

-1 can PICS Black Beans

First on the field is a fun twist on a traditional comfort food recipe – Sausage Stuffed Peppers! Make them sweet or hot, your call. You can also make them ahead and serve them up another day. You will need: 

-1 lb Market 32 Hot or Sweet Italian Sausage

-4 Green Bell Peppers

-1 box PICS Instant White Rice, 14oz

-1 Yellow Onion

-1 jar Prego Pasta Sauce

Kickoff!

Prepare rice according to package directions. Hack – cook double and freeze what you don’t need for a quick whole grain side or an easy add to soup.

Dice onion. Preheat oven to 350 degrees.

Split 1 lb. of sausage and discard casing. Brown sausage in a large skillet, breaking it up into smaller pieces as it cooks. Add diced onion to the skillet as sausage begins to brown. When sausage is cooked, drain fat and set aside.

Wash and dry peppers. Cut the tops off and remove seeds and membranes. Hack – speed cooking time by microwaving the peppers on high for 3 – 4 minutes. It is like blanching and will reduce overall cooking time.

Combine sausage and rice in the skillet. Add ¾ jar of pasta sauce, and additional seasonings if you like, such as a tsp of Italian herbs, or ½ tsp of granulated garlic. Combine all ingredients.

Prep a casserole dish large enough to hold 4 peppers upright with a light spray of vegetable oil. Place pepper cups in the dish, and spoon filling in, packing it down and allowing it to mound on top. Top with a Tbsp. or two of the remaining pasta sauce and put the top back on the peppers.

Bake for 30 minutes, until a meat thermometer reads 165 degrees. Make it your own with a sprinkle of Parmesan cheese or shredded mozzarella and a pinch of chopped parsley. Enjoy!

Next up are Breakfast for Dinner Enchilada Casserole! You will need:

-1 dozen PICS Grade A Jumbo Eggs

-1 bag PICS Burrito Tortilla, Flour, 10 inch

-1 can PICS Enchilada Sauce

-1 bag PICS Shredded Cheese of choice, 8oz

-1 can PICS Black Beans

Hey, imagine this – you’re kicking off your evening with the coolest twist ever: breakfast for dinner! We’re talking about a total flavor fiesta here with fluffy eggs, cheese that will melt in your mouth, and beans to keep you fuller longer! This comes together quickly and bakes up in 25 minutes. No rolling the enchiladas for this version – less fuss keeps saves you valuable time with this value recipe!

Spray a 9 X 11 inch casserole dish lightly with oil. Heat oven to 350 degrees.

Split sausage and discard casing. Crumble sausage into skillet and brown, breaking it up as it cooks. Remove cooked sausage and drain. Hack- wipe the skillet and reuse to cook the eggs. Spray lightly with vegetable oil. Return skillet to stove, and heat to cook scrambled eggs and beans.

Open, drain and rinse the black beans. Beat 8 eggs, then pour into the warming skillet. As egg begins to cook, add beans in and scramble until eggs are done.

Open Enchilada Sauce and pour some into the bottom of the casserole dish, coating the base. Lay flour tortillas along the bottom, then layer the egg and bean mixture, sausage, enchilada sauce and shredded cheese. Repeat for a second layer, ending with shredded cheese on top. Cover with foil and cook in the oven for 30 minutes. Remove the foil and cook 10 minutes more until cheese is bubbly and everyone is excited! Serve with sour cream. Enjoy!

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