The Cameron

Happy Monday!!

Creamy Bacon Ranch Pasta Salad packs so much flavor into one easy-to-make dish. Perfect for picnics and potlucks!

Prep Time: 10 minutes Cook Time: 11 minutes Refrigerate: 1 hour Total: 21 minutes

Ingredients:
1 pound cavatappi noodles or macaroni, small shells, bowties.. etc...
1 ounce ranch seasoning mix
3/4 cup mayonnaise
1/3 cup sour cream
1/3 cup milk
8-10 slices bacon cooked and crumbled or chopped
1 cup frozen peas thawed
1 cup cheddar cheese cubed
1 cup shredded carrots
1 cup cherry tomatoes halved, or grape tomatoes

Instructions:
Cook noodles according to package direction. Drain and set aside to cool to room temperature.
While noodles are cooking/cooling, in a large bowl combine ranch seasoning, mayo, sour cream, and milk. Whisk until smooth.
Stir in bacon, peas, cheese, carrots, and tomatoes into the ranch dressing.
Slowly add noodles and stir until noodles are well covered in dressing and all ingredients mixed together.
Cover and refrigerate until serving.
Add a little milk before serving if needed if it seems too dry (just a tablespoon or so). Stir well before serving and enjoy!

Efficiency at Flats at the Cameron is ready for an immediate move in for $879. Lease today for only $99 application/administration fee and $150 deposit OAC. Lease me today 😃

Happy Wednesday! We are halfway through the week!
Here is an easy recipe for Stuffed Bell Peppers for today!

Ingredients
1 pound lean ground beef (90% lean)
1 can (14-1/2 ounces) diced tomatoes and green chiles, undrained
1 envelope (5.4 ounces) Mexican-style rice and pasta mix
1-1/2 cups water
8 medium sweet peppers
2 cups shredded Mexican cheese blend, divided
Directions
Preheat oven to 375°. In a large skillet, cook and crumble beef over medium heat until no longer pink, 5-7 minutes; drain. Stir in tomatoes, rice mix and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 6-8 minutes.
Cut and discard tops from peppers; remove seeds. Place peppers in a greased 13x9-in. baking dish. Place 1/3 cup beef mixture in each pepper; sprinkle each with 2 tablespoons cheese. Top with remaining rice mixture. Bake, covered, 25 minutes.
Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted and peppers are crisp-tender, 5-10 minutes.
Nutrition Facts
1 stuffed pepper: 301 calories, 14g fat (8g saturated fat), 61mg cholesterol, 797mg sodium, 23g carbohydrate (4g sugars, 3g fiber), 20g protein.
Enjoy!