Tag Archives: healthy

Stuffed Bell Peppers

This is a yummy meal that synthesizes all your food groups into one. Pick out 3-6 ripe red bell peppers (or you can mix in orange and yellow – just not green) and carve off the tops to fill it with our healthy and delicious turkey stuffing. You can also substitute brown rice for white rice to make it even lighter. Top it off with bread crumbs and shards of parmesan, and when you take it out of the oven, you’ll have a full meal inside of a pepper, with ooey-gooey cheese on top to make your mouth water.
Ingredients:

  • 1 lb. ground turkey (or beef)
  • 3-6 red bell peppers
  • 2 cups cooked rice
  • 1 can diced tomatoes
  • 1 yellow onion, diced
  • 8 button mushrooms, sliced
  • 5 cloves of garlic, minced
  • 3 Tbs. Worcestershire sauce¬†
  • 1/4 cup of chicken stock
  • 2 Tbs. hot sauce (we use Crystal)
  • 2 tsp. oregano
  • 1 tsp. red pepper flakes
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/4 cup of bread crumbs, plus 1 Tbs. per bell pepper
  • 3 Tbs. Parmesan cheese shards
  • 2 Tbs. olive oil
    Makes 4-6 servings.

Preheat oven to 350 degrees.

Carve the top out of the bell peppers. Clean out the insides.

Then, chop up the rest of the vegetables. In a large skillet, sauté in olive oil over medium-high heat until onions are translucent, about 5 minutes. At the same time, cook rice in a separate pot.

IMG_3924

Add ground turkey to pan, and break up with a wooden spoon. Cook until browned.

IMG_3927

Add rest of ingredients up to (and including) the 1/4 cup of bread crumbs. Stir, uncovered, and let simmer for 5-10 minutes, until most of the chicken stock has evaporated. Spoon the filling into the bell peppers, and stand upright in a deep pan. You’ll want to pack them in tight so they don’t fall over. Top with extra bread crumbs and shards of parmesan.

IMG_3935

Cover with aluminum foil. Bake for 30 minutes. Remove foil, and bake for another 15 minutes. You can broil it for the last 2-5 minutes to make the cheese bubbly.

IMG_3936

Enjoy!

 

Lemon Rosemary Salmon Filet with Rosemary Potatoes

This is a healthy and well-balanced meal that takes only about 30 minutes to whip up. I bought a frozen salmon filet because it was cheaper (about $8 for the whole thing!), but you can certainly use fresh salmon. I also used small golden potatoes that have a smooth, buttery flavor. While the salmon and potatoes were in the oven, I whipped up a salad with the greens I had on hand. You can use any variation of sides with this salmon; I just went with rosemary potatoes to tie into the rosemary I used to season the salmon.

Ingredients:

  • Filet of salmon
  • 2 tsp. olive oil
  • 1 teaspoon lemon zest
  • 2 Tbs. lemon juice
  • 1.5 lemons, sliced
  • 2 sprigs of rosemary, chopped
  • Salt and pepper, to taste
    Makes 4 servings.

If using frozen salmon, thaw in fridge overnight, or in cold water for 30 minutes. Preheat the oven to 425 degrees. Place skin side down on a sheet pan, and season with olive oil, pepper, rosemary, lemon zest, and lemon juice. Top with lemon slices.

IMG_3691

Bake for approximately 20 minutes. Season with salt to taste.

Important: Do NOT season with salt until after it is baked. Doing so before can dry out the salmon.

Simultaneously, cook the potatoes in the oven.

Roasted Rosemary Potatoes:

Ingredients:

  • 8-10 small golden potatoes, quartered
  • 2 sprigs rosemary, chopped
  • 2 Tbs. olive oil
  • 2 tsp. garlic powder
  • Salt and pepper, to taste
    Makes 4-6 servings.

Preheat oven to 425 degrees. Place all ingredients in a pan, and toss with hands. Bake for 30 minutes.

IMG_3687

For the salad, I simply mixed arugula, grapes (halved), slivered almonds, and feta, and topped it with a simple lemon vinaigrette (lemon juice, dijon mustard, honey, olive oil). You can use any greens and veggies you have on hand – I just thought the plate could use some vegetables. Enjoy!

IMG_3694