Southwest Style Quinoa Stuffed Peppers

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We have been eating so much cheese, pasta and take out recently that we needed to kick off this week with a healthy veggie dinner. I’m sure I don’t need to preach the benefits of quinoa too much these days because it has bee exhausted at this point, but I will highlight a few of my favorite qualities of this grain: gluten free, high in protein, high in fiber and super high in antioxidants. Just heed my advice and get this stuff into your diet immediately! This recipe is a slam dunk in that it is delicious without the fats, salt and carbs. Please note that I am not calling this recipe vegetarian or vegan because I did cook the quinoa with beef broth. YOU CAN make this vegetarian by cooking the quinoa with water.

Makes: 8 peppers     Calories: 176/stuffed half pepper    Time: prep- 30 mins, cook- 45 mins

Ingredients:

  • 4 bell peppers (the more round the better), cut in half with ribs and seeds removed
  • 1 cup dry quinoa, cooked according to package. I cooked mine with beef broth but you can use vegetable broth or just water.
  • 4 cloves of garlic, minced
  • 1/2 cup chopped green onion
  • 1.5 tsp cumin
  • 1.5 tsp chili powder
  • 1 tsp paprika
  • OPTIONAL: if you like a little heat 1/4 tsp cayenne pepper
  • 1 (15.25 oz) can of black beans, drained and rinsed
  • 1 (15.25 oz) can of sweet whole kernel corn, drained
  • 2/3 cup of your favorite salsa, we used “hot traditional”
  • OPTIONAL: cheese for topping

Directions:

  1. Cook quinoa according to package. This takes about 30 minutes so be sure to allot the time for this step.
  2. In a large bowl mix together cooked quinoa, garlic, green onion, spices, beans, corn and salsa.
  3. Prepare the peppers by halving them and cleaning out the ribs/seeds
  4. Scoop the quinoa mixture into each pepper halve and place in greased 9×13 baking dish.
  5. If you want to top the pepper with cheese do so now and cover the baking dish with foil.
  6. Bake for 35 minutes and remove the foil to bake for an additional 10 minutes.
  7. Serve and enjoy!

*Photo is an original belonging to me

*Recipe adapted from http://www.thegardengrazer.com

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Sloppy Joe Casserole

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If you look at my pinterest search history you will find that 90% of my recipe search terms are “casserole.” I love the convenience of throwing a bunch of tasty things into a baking dish and letting magic happen in the oven. This recipe is especially wonderful as it takes the flavor of a Sloppy Joe and maximizes it with a cornbread base. Talk about savory sweet, this dish is packed with flavor! I chop up a bunch of extra vegetables to add a bit of crunch (and nutrients too I guess) and it is a slam dunk. I adapted this recipe from http://www.bunsinmyoven.com

Serves:  10    Calories: 462.4 per serving     Time: 45 minutes

Ingredients:

  • 1 (8.5 oz) box of cornbread mix
  • 1 cup cheddar cheese, divided
  • 1/3 cup of milk, I used 2%
  • 1 egg
  • 1 (14 3/4 oz) can of cream corn
  • 2 (16 oz) cans of sloppy joe sauce
  • 2 tbsp butter
  • 1 sweet onion, chopped
  • 2 green bell peppers, chopped
  • 1 red bell pepper, chopped
  • 1 lb ground beef
  • 1 bunch of green onions, chopped

Directions:

  1. Preheat oven to 400 degrees Fahrenheit and grease a 9×13 baking dish
  2. Mix together the cornbread mix, 1/2 cup of the cheddar cheese, milk, egg, and cream corn.
  3. Pour this mixture into your baking dish and bake for about 15 minutes.
  4. While cornbread is baking melt the butter in a large pan.
  5. Sauté the onion and peppers for 3 minutes
  6. Add the ground beef and cook until it is no longer pink.
  7. Drain the fat from the pan. This is important because you don’t want this mixture to be too liquid-y.
  8. Add all but 1/2 cup of the sloppy joe sauce to the beef mixture and stir it all in.
  9. By now your cornbread should be done baking. Check for readiness with a toothpick (basically stab the cornbread with a toothpick once and if it comes out clean the bread is done).
  10. Puncture the cornbread with a fork to create little holes. Spread 1/2 cup of the sloppy joe sauce over the cornbread.
  11. Pour the beef mixture over the cornbread and spread evenly. Top with the rest of the cheddar cheese and return the baking dish to the oven for 15 minutes.
  12. Remove from the oven, let cool for a minute or two, top with green onions and serve.
  13. Enjoy!

*Photo is an original belonging to me

*Recipe adapted from http://www.bunsinmyoven.com

BLT Chicken Salad

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Chicken salad, I’ve reached chicken salad status… To some this may seem like a stupid thing to consider a milestone, but entertain me for a second. I remember the days my mom was done with every single one of us kids because we were crazy. When it came time for dinner she had very little energy to put into making a big meal. One of her go to recipes was egg salad… Yes, it is as disgusting as it sounds. Hard-boiled eggs smothered with mayonnaise and some salt and pepper. I “yack” just thinking about it. It always made me wonder “how bad are we that she would actually feed this to us?” Nightmares still plague me about how she would sometimes send us off to school with an egg salad sandwich tucked into our lunchboxes. I made my own vow at a young age to never feed my future husband and child(ren) rotten-eggs-on-toast (egg salad). Chicken salad is a big deal for me because it is my go to “quick and easy” and it doesn’t suck. Sorry mom, kinda..

This recipe was inspired by a recipe I found on http://www.thegarlicdiaries.com. If you get the chance, please check out their beautiful website. They do the 21 day fix so if you are looking for recipes to fit your diet plan for the 21 day fix you will want to head over there right away. What drew me to the recipe is the BLT part of its title. Why have standard chicken salad when you can have BLT chicken salad?!  Not only is the recipe easy and delicious but we have a few days worth of left overs.

Serves: 8    Calories: 156.4     Time: 30 minutes

Ingredients:

  • 12 oz pkg of bacon, I used center cut bacon
  • 2 large chicken breasts, cooked and shredded
  • 3 roma tomatoes
  • 1 1/2 (5.3 oz) containers of plain greek yogurt
  • I head of romaine lettuce, chopped (yields approx 5.5 cups of lettuce)
  • OPTIONAL: Salt, pepper, dill to taste
  • OPTIONAL: toast, crackers, avocacos

Directions:

  1. Cook chicken and bacon.
  2. Chop up lettuce and tomatoes. Put chopped veggies into a large bowl with greek yogurt.
  3. Shred chicken and crumble the bacon.
  4. Add the meats and optional seasonings to the bowl and mix well.
  5. Scoop onto toast, crackers or like http://www.thegarlicdiaries.com suggested avocados! We grilled our avocados. If you wish to do the same just cut the avocados in half, remove the pit and rub them with olive oil. Season with salt and pepper and put the on the grill “cut-side” down. Grill until you get the desired char (only a few minutes at medium heat).
  6. Enjoy!

*Photo is an original belonging to me

*Recipe adapted from http://www.thegarlicdiaries.com