Stuffed Peppers

I'm a really big fan of stuffed peppers.  The thing I like most about them is they're creative, you can add many different ingredients, and they always seem to end up tasting great.

I used green peppers, you could use red or any kind of bell peppers for this recipe.  Wash the peppers and cut around the stem to remove.  Remove the stems and cut the peppers length-wise.  Remove the seeds and ribs inside the peppers.

Line a baking sheet with foil, and coat with non-stick spray.  Set the peppers on the pan.

Meanwhile cook the ground turkey in a large skillet over medium high heat.  Stir and break up the turkey while it's cooking. 

When the turkey is almost finished cooking add the sauce and seasonings to the pan.  Continue to stir and cook until the meat is no longer pink.

Add the spinach and Parmesan and stir until everything is well combined.

Scoop 1/2 cup of the turkey mixture into each pepper.  Sprinkle one tablespoon of Parmesan over each pepper, or any other low fat shredded cheese.  Bake for 25 minutes at 450 degrees F, until the cheese has melted and is lightly golden brown.

 

These were incredibly delicious and full of flavor, all while being healthy and low fat.  I usually like ground beef in these kind of dishes, but turkey again proved to taste just as good, if not better.  I was full after one full pepper and completely satisfied.  Enjoy the meal!

Stuffed Peppers

Serving size 3-4

1lb lean ground turkey

3 bell peppers

2 cups spaghetti sauce

1 teaspoons basil/oregano seasoning

1 teaspoon garlic powder

1/2 teaspoon salt and pepper

1/2 cup chopped spinach

2 tablespoons grated Parmesan cheese

Preheat oven to 450 degrees F.

Wash the peppers, cut around the stem to remove.

Remove the stems, and cut peppers in half length-wise, removing seeds and ribs.

Set peppers on a baking sheet that's been lined with foil and sprayed with non-stick.

Cook ground turkey in a large skillet over medium high heat.

Stir and break up the turkey while it's cooking.

When turkey is almost finished cooking add the sauce and seasonings to the pan.

Stir and continue to cook.

Add the spinach and Parmesan and stir until every thing's well combined.

Scoop 1/2 cup of the turkey mixture into each pepper.

Sprinkle one tablespoons Parmesan over each pepper.

Bake for 35 minutes or until cheese is melted and lightly golden brown.

Remove from the oven and enjoy.

I'm Back & Shrimp Curry

After being home for two days I finally have time and energy to spare and am getting around to posting some yummy dishes for you.  I had a great weekend in Michigan, it was jam packed and I was able to see a ton of old friends.  However, I forgot how much I dislike mosquitoes, I've been carrying around anti-itch cream with me since I got back.  Oh well - gotta take the good with the bad I guess!  

This dish was a plotted effort to copy a meal at Thai restaurant that C really likes.  It turned out pretty well, and although not as thick as the restaurant version, I will be making this again because it tasted great.

You'll need a can of coconut milk, as well as mild curry pasta and red curry paste.  Be careful as the pastes stain your hands, and leave a curry smell on you for a while!

In a large saucepan heat oil over medium high heat.  Add the curry pastes and stir together.  Cook for around 30 seconds until the spices become fragrant.

I used shrimp, but you could also use scallops or chicken too.

Dice up 1-2 red bell peppers.

I also chopped up a few slices of pineapple to add for additional flavor.

Add the shrimp and the bell peppers to the curry mixture.  Stir to combine.

Add the coconut milk to the mixture.

Add the pineapple and cook for around five minutes until the shrimp is cooked through.  Taste for seasoning and add lime juice to your taste.

Ladle into bowls and enjoy!  I served as a soup with brown rice, which I ended up kind of spooning into the curry mixture.  I think the many textures are what makes this great - between the shrimp, pineapple, peppers and the curry soup, it's like a party in your mouth :)  

See you back here tomorrow!

Shrimp Curry

Adapted from Jaden Hair

Serves 4

1 tablespoon vegetable oil

2 tablespoons mild curry paste

1/8 teaspoon red chili paste

1 can coconut milk

1-2 red bell peppers, diced

1 pound shrimp

1/2 cup pineapple, in bite size pieces

juice of 1 lime

Heat the oil in a large saucepan over medium high heat.

Add the curry and chili paste and cook for about 30 seconds, until fragrant.

Add the shrimp, peppers, and coconut milk and stir to combine.

Add the pineapple pieces and cook for around 5 minutes until shrimp is cooked through.

Add lime juice to your taste.

Lade into the bowls and serve immediately.

Road Side Farmer's Market

C and I took an adventure a couple weekends ago, and went zip lining in Athens, Texas.  It's around 2 1/2 hours east of downtown Dallas, and very country.  I loved it, reminded me of being back home in the UP.  I'll share the zip lining pictures I have soon, but one of the best parts of the trip was on the way home when we stopped at a fresh fruit and veggie stand on the side of the road.  They had a good variety for just being outside some one's house, so we dug in!

I didn't buy one of the watermelons, so I can't tell you if they were good or not (however, the peaches were amazing.)  I thought they looked really beautiful though, and the sign saying please put your money in the honor box made me smile.  Love the small town trust :)

Basket of peppers, and some kind of squash.  Although not really sure what kind of squash.  Anyone know?

The fresh tomatoes were so great!  I wasn't sure exactly what I was going to do with them, but got an idea from a fellow twitter friend to make fresh tomato sauce, and the tomatoes were perfect for it.  I'll post about that tomorrow! 

I'm always excited to find fresh veggies and fruit, I think it tastes so much better than normal store bought.  There are a couple Farmer's Markets around the Dallas area that I hope to be hitting up soon, anyone has any suggestions let me know!

Happy Wednesday, see you back here tomorrow :)

Smoky Chicken Paprikash

Today is the last day to participate in the Bloggers Bake for Hope bake sale.  Please take a look, the treats look amazing, and all the profits go to breast cancer research!  Thanks for all of your participation :)

http://bloggersbakeforhope.blogspot.com/

It's finally Friday!  Feels like it's been a long week, I haven't been feeling the best and am looking forward to a weekend of hopefully getting back on track.  This dish would be great if you decide to stay in and cook on a Friday night.  It's not too much fuss and it's a different, very tasteful, meal. 

Start by cutting chicken breasts into 1 inch pieces, and season with salt and pepper to taste. 

Heat a large skillet over medium high heat and add two teaspoons of oil, I used olive oil.  Add the chicken to the pan and cook for around 5 minutes, to sear.  Then transfer to a plate and tent with foil to keep warm.

Add the remaining 2 teaspoons of olive oil and the bell peppers and onions to the skillet.  Saute, stirring occasionally, until softened.

Add the garlic and paprika; saute until fragrant, around one minute.

Add the white wine and cook, stirring frequently, until nearly evaporated, around two minutes. 

Then add the tomatoes and chicken broth and bring to a simmer.

Return chicken to the skillet and reduce heat to medium low and simmer until chicken is just cooked, around 2-3 minutes.

In a small dish, whisk the flour into the sour cream.  Slowly add to the sauce and simmer for another three minutes.

Stir in the dill and lemon juice and season to taste with salt and pepper.  I started cooking brown rice around the time I was finished searing the chicken, and served the mixture over brown rice.

I really enjoyed this dish, and I think C did as well.  The peppers add a little spice, and the dill and paprika add a ton of flavor as well.  It wasn't too spicy, as I think the lemon kind of dulled that down.  It was very filling, and we had a lot leftover!  Here's the kicker - 325 calories!!!  That's if you serve over orzo pasta, so I lessened the count by serving over brown rice.  Enjoy.

I hope everyone has a great, relaxing weekend, espeically the Mothers.  Happy Mother's day to all of you, especially to my awesome Mother :)  See you back here on Monday!

Smoky Chicken Paprikash

Adapted from Fitness Magazine

Serves 4

4 teaspoons olive oil

1 1/4 pounds boneless chicken breasts cut into 1 inch pieces

1/2 teaspoons salt, plus any additional to taste

1/4 teaspoons ground black pepper, plus any additional to taste

2 medium red bell peppers, thinly sliced

1 large onion, thinly sliced

1 tablespoons fresh minced garlic

1 tablespoon paprika

1/2 cup dry white wine (I used Riesling because it's what I had, and it was fine)

1 cup canned crushed tomatoes

1/2 cup reduce-sodium chicken broth

1 teaspoon flour

1/3 cup reduced fat sour cream

2 tablespoons dill

2 teaspoons fresh lemon juice

Cooked whole wheat orzo pasta, or brown rice

Heat a large skillet over medium high heat, add two teaspoons olive oil.

Season the chicken with salt and pepper, add to the pan.

Cook for 2-3 minutes to sear, turn and cook for another 2-3 minutes.

Transfer the chicken to a plate and tent with foil to keep warm.

Add remaining oil, bell peppers and onion to the skillet. 

Saute, and stir occasionally until softened, around 7 minutes.

Add the garlic and paprika; saute until fragrant, around one minute.

Add the wine and cook, stirring frequently, until nearly evaporated.

Add the tomatoes and chicken broth and bring to a simmer.

Return chicken to the skillet, reduce heat to medium low and simmer until chicken is cooked through.

In a small dish whisk the flour in the sour cream.

Slowly add the sour cream to the sauce, and simmer for another three minutes.

Stir in the dill and lemon juice and reason to taste with salt and pepper.

Serve chicken over orzo or brown rice if desired.