Quinoa Stuffed Bell Peppers

Quino Stuffed Peppers

Quino Stuffed Peppers

I found this great recipe on Eat Yourself Skinny.  I love stuffed peppers and always make them with turkey burger, rice, and canned tomatoes.

This is a great twist for stuffed peppers.  Personally I think these taste better then the ones I normally make.

What you will need:

  • 1 medium onion, chopped
  • 1 Tbsp olive oil
  • 2 ribs celery, chopped
  • 1 Tbsp ground cumin
  • 2 cloves garlic, minced
  • 1 jalapeno, seeded and chopped
  • 1 (15 oz) can diced tomatoes, drained, liquid reserved
  • 1 (15 oz) can black beans, rinsed, drained
  • 3/4 cup quinoa
  • 1 1/2 cups water
  • 1 cup Trader Joes Pepper Jack cheese
  • 4 large red bell peppers, halved lengthwise, ribs removed
  • Salt and pepper
Heat oil in saucepan over medium heat.  Saute onion, celery and jalapeno for about 5 minutes, until soft, then add cumin and garlic and cook for an additional minute.
Stir in drained tomatoes (reserving liquid) and cook for 5 minutes until most of the liquid has evaporated.
Stir in black beans, quinoa and 1 1/2 cups water.
Cover and bring to a boil.
Reduce heat to medium-low and simmer for about 20 minutes, or until quinoa is tender.  Stir in 1 cup of cheese and season with salt and pepper, if desired.
Preheat oven to 350 F and pour reserved liquid from tomatoes in the bottom of your baking dish.
Fill each halved bell pepper with 3/4 cup quinoa mixture and place in baking dish.
Cover with foil and bake 40 minutes.
Transfer stuffed bell peppers onto serving dish and drizzle pan juices over top.  Enjoy!
I left out the jalapeno’s and only used half the amount of the Pepper Jack Cheese.  When it comes to spicy I’m a wimp.
Thanks for the great recipe and dinner Eat Yourself Skinny.
Advertisements

Low Carb Chicken Mozzarella with Roasted Spaghetti Squash

Now that I have been watching what I eat, and cutting down on the fat and carbs, I was looking for ideas on Pinterest.

I found this great recipe that was posted by Rock Recipes.  The great taste of Chicken Parm without all the carbs of traditional spaghetti.  Also very easy to make within an hour.

In place of spaghetti you will use a spaghetti squash. Cut the squash in half and remove the seeds and pulp from the center.  After you have the squash cleaned out, brush the inside with olive oil and season with salt and pepper (I used one of the McCormick chicken grinders to season).  Place the cut side down on a parchment lined baking sheet until the squash is fork tender.  Bake at 350 degrees for about 40 minutes (can vary a little depending on your oven).

While this was baking I grilled the chicken breast on my counter top grill (and added a little of the McCormick season).

Once the squash is done baking, you will remove the insides with a fork onto a serving plate.  I used a half for each plate of the squash.  Top with the grilled chicken, and tomato sauce, and then thin slices of fresh mozzarella.

For the sauce I just used my favorite sauce I normally use, but you can find a great recipe on Rock Recipes site if you want to use theirs.

Also, they suggest putting the plates in the broiler for a minute or two to melt the cheese.  My plates are not oven safe so I just covered each one with a lid from my pots and pans for a minute or two and the cheese melted nicely.

Hope you enjoy this as much as I did.

The picture used is from Rock Recipes site.

Suggestions:  You can also make this vegetarian either by using Boca Chicken or no Chicken at all.

Thanksgiving Dinner with Lower Calories

With Thanksgiving being right around the corner you might be worried about the start of the Holiday’s and what it will do for your diet.  Over the next couple of day’s I’m going to cover the main parts of Thanksgiving dinner and how you can enjoy and make it healthy.

First thing were going to look at is the turkey.  Turkey on a whole is low in fat and full of protein, but when we add on all the extra butter and fats is when we change it from a healthy food to a non-healthy food full of fat.

Depending on the size of your family, the best choice would be a turkey breast, but that might not be the most logical if you have a large family.

Here is a choice on how to make the turkey:

Honey Roasted Turkey:

12-14lb Turkey
Diet 7-UP
Honey (Raw if you can get it)

Dried Multi Grain Bread
Onion
Celery

Remove the bags from the turkey.  With an injector inject honey into the turkey in about 6 areas.

Stuff the bread by mixing the dried multi grain bread (can use whole wheat also), onion, and celery.  Mix in a large bowl.  Mix a little honey and 7-UP together.  (Might have to warm in the microwave).  Just need enough to moisten the stuffing a little.  Then stuff the turkey.

Bake in oven at 350 based on the directions on the turkey.

While the turkey is baking mix 1/4 cup of honey and 1 cup of diet 7-Up.  After 3 hours of the turkey baking, heat the honey and 7-UP mixture in the microwave.   Bast the turkey with about 1/2 to 3/4 of the mixture.

About half hour before the bird is done bast one more time with the remainder.

Enjoy.  Let me know what you think of this recipe if you try it and feel free to share with others.