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.
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Chicken Cacciatore

The other week Rachel decided to experiment with this and made it in the crock pot.  She wasn’t sure how it would turn out but it was really good.

What you need is:

Chicken:  Boneless and skinless would be the best, but she made it with legs and thighs
Spaghetti Sauce:  You can use any jar of sauce that you like.
Green Peppers:  Cube into pieces
Mushrooms:  Fresh mushrooms would be the best but you can use canned if you want
Onion:  Finely dice or chop the onion
Garlic:  About 2 Tablespoons but you can add to taste.

This is really simple.  Just add the chicken to the crock pot.  Then pour in the sauce.  Then add the green peppers, mushrooms, onions, and garlic to the top.

Cook on low for 7-8 hours.

Then serve over rice or spaghetti, with garlic bread and a salad.

Chicken Salad

Now that the weather is getting warm, it’s time to make some of my favorite summer dishes.  This one is simple to make and I could eat it every day.

Chicken salad can be enjoyed many ways:  As a sandwich, over a salad, on crackers, ect…

Here is the way I make my chicken salad.

What you will need:

Chicken Breast:  About 2 cups of boneless skinless
Purple Grapes:  Seedless About 1 cup
Celery:  About 1 cup
Almonds:  Sliced or diced:  About 1/2-3/4 cup depending on taste
Mayo:  1 cup of Mayo (I use the Walden Farms brand to cut down on the fat)
Fresh Lemon:  Squeeze the juice from 1/2 of the lemon
Salt & Pepper:  To taste.  (I use either Sea Salt or Mrs Dash)

Boil the chicken till done, then shred into small pieces.   (If you have left over chicken from last nights dinner you can use that)  Cut the grapes into pieces, and dice the celery.  Mix all the ingredients in a large mixing bowl until well mixed.  Sometimes I add a small amount of onion also. Chill for at least an hour before serving.

Serve as a sandwich, or over salad, or with crackers.  Enjoy.  Let me know what you think of this.

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.

Roasted Vegetables and Chicken with Balsamic

Here’s a nice quick and healthy dinner idea.  I found this one on www.skinnytaste.com and have made this a few times.   For a quick meal it’s very tastey and healthy.

 

For the most part I have keep most of it the same but have changed a few things.

What you will need:

Boneless chicken:  I use 5 boneless skinless chicken breast and cut them up into strips.  Or you can use the boneless skinless thighs like they recommend.

Asparagus:  20 medium asparagus (I usually throw in extra)

Carrots:  1 Cup (Peel and slice long ways into strips)  I have used the baby carrots a few times but they do take a little longer to cook.

Bell Peppers:   3 ( I usually try and get the larger peppers so I get more and I will usually do a red, a yellow and a green, just to add color)

Mushrooms:  Sliced.  1 to 2 packages depending on the size (they say about 10 oz)

Snow Peas or Snap Peas:  I also added one of these (not called for in the original)

Balsamic Vinegar:   They say a 1/2 cup and 2 tbsps, but I usually do 3/4 cups just to make sure everything has the flavor

Olive Oil:  Extra Virgin 1/4 cup

Sugar:  1 tsp is what they suggest.  I have made it both with or without the sugar

Rosemary:  3 tbsp fresh rosemary but I have also used the package rosemary from the spice section.  I usually only add 2 tbsp

Garlic:  2 cloves is what they suggest, I usually add only 1 at the most, because I’m not big on garlic.

Oregano or Thyme:  2 tbsp  I have only used the oregano since that is what I have on hand

Sage:  2 leaves fresh and chopped  is what they suggest.  I have also used 1 tbsp of the package sage if I don’t have fresh on hand

Salt and Pepper to taste:  I use sea salt, and usually just add 2 grinds of both pepper and salt from my grinders

Preheat Oven at 425.

Wash and dry chicken.  Use a paper towel to dry.

In a large mixing bowl (make sure large enough to be able to mix) add all the ingredients together.  I usually put in all my veggies and chicken.  Then in another bowl i put the olive oil, balsamic vingar, and all the spices and whisk together well.  After I make sure it is mixed well then i slowly pour it over the chicken and veggies in the other bowl, mixing as I go to make sure everything is coated well.  (They say you can mix it all in the one bowl if you want)

Then take either a roasting pan or I have used a cookie sheet covered with foil.  Lay the chicken and veggies out on the pan in a single layer.  You might need 2 pans to lay out in a single layer.  Bake for 35-40 mins depending on your oven.  Then serve.  I have served it over a bed of brown rice once.

Enjoy and let me know what you think

Zucchini Boat (Stuffed Zucchini)

My sister in law made this one night for dinner and now it has become a favorite of ours.  Nice thing with Zucchini Boats is you can make it a many different ways to mix it up some.  With these there really is no right or wrong.  I will give you a few ideas here.

You will want to pre-heat your oven to 375.

Zucchini-  You can either do one really large zucchini or you can do a smaller one (about 6 or 7 inches)  If you have the smaller zucchini you will need about 1 for every 2 people who you are cooking for.

Ground Turkey or Beef- About a pound of either per 4 small zucchini’s or 1 large zucchini.

Onion- 1 large (about a cup) chopped

Garlic- 1 clove

Oregano 1 tsp

Olive Oil- 2 tbsps

Tomato Soup- 1 can (11oz) We always try and get the low sodium

Parmesan Cheese- 1/4c  fresh parmesan cheese is best but you can use the stuff that comes in a can

Mozzarella Cheese- 1 cup

What you want to do is slice the zucchini lengthwise.  Once cut, scoop out the center until the shell that is left is about a 1/4 inch thick.  (Save what you scoop out)

Chop up the zucchini that you scooped out and put aside for now.

Brown the ground beef or turkey until brown and crumbly; then drain

Return the turkey or beef to the pan, add the onion, garlic, oil, and oregano.  Cook till the onion is tender.

Add the zucchini that you diced up, about a 1/4 of the soup and parmesan cheese.

Put the empty zucchini shells in a shallow baking dish.  Spoon the mixture into the shells equally.

Pour the remaining soup over and around the shells, and sprinkle with parmesan cheese on the top.

Cover with foil and cook at 375 for about 45 minutes (or until tender)

Uncover and sprinkle mozzarella cheese on and put back in for about 5 minutes or just until the cheese is melted.

Other Suggestions:

You can add a cup of white or brown rice to the mixture.

Instead of tomato soup you can use canned diced tomato’s (I like the ones with the seasoning in it)

You can also take out the meat and add other veggies to it or veggie burgers

Hearty Corn Chowder with Shrimp

Now that fall is here and the days are getting shorter and cooler, here is a great dinner idea.  Nothing taste better on a cool day then nice hot homemade soup.  One of my favorite soups is Corn Chowder. 

What you need to make this:

4 cups chicken broth (I use the low sodium)

2 16oz bags of frozen corn (I use fresh corn if I can get it)

1 large onion, chop finely

1 red bell pepper, diced

2 carrots, cut into small rounds

2 large potatoes, dice

Salt & Pepper (to taste)

2 lb medium shrimp, (peel and devein)

1/2 cup heavy cream (you can eliminate if you want, but won’t be as creamy)

1/4 c fresh parsley (chop)

In a large soup pot combine the chicken broth, corn, onion, bell pepper, carrots, potatoes, 1 c water, salt and pepper.  Cook on low until the veggies are tender.  (You can also put this in a slow cooker, crock pot) if you don’t want to have to worry about watching it and staying home.

About 15 minutes before your ready to serve it add the shrimp and heavy cream.  Let cook for about 10-15 mins or until the shirmp are pink and firm.

Sprinkle with parsley and serve.

If you want you can double this recipe and make extra to freeze it.  Then you always have nice fresh homemade soup on hand.

Enjoy and let me know what you think and how you like it.

French Toast

Even though most of us don’t have much time in the morning for a big breakfast with getting ready for school or work, it is the most important meal of the day.  French toast is a simple yet satisfying breakfast not only for the weekends but also for during the week.

French Toast

6 Slices of Bread (use raisin bread to add more flavor)

1 Large Egg

1/2 cup Milk

1 Tbsp Granulated Sugar (Powdered)

1 Tbsp Flour

1 Tsp Vanilla Extract

In a large bowl mix together with a whisk the egg and flour until there are no lumps

Add the vanilla and milk and mix with whisk until smooth

Pour mixture into a small tray.

Melt Butter (1/2 to 1 Tbsp) in either a skillet or griddle

Dip Bread into the mixture and coat both sides until there are no more dry spots

Fry on medium low heat until crisp and golden brown (about 3 – 4 minutes)

Flip and repeat on the other side

Serve with powdered sugar and/or maple syrup.

Garnish the plate with fresh fruit, and enjoy.

Welcome to Friend’s Pantry

Friend’s Pantry was stated for a fun place that we can share recipes with friends of The Mabel Davis Team from Keller Williams Realty Elite.

Our clients have busy lives and deciding what’s for dinner isn’t always easy.  So we created Friend’s Pantry to give them choices and help make it easy.

Each day I will try and post a new recipe that I have or that has been provided by friends, family or clients.  Follow the blog to get ideas from others.

If you try a recipe feel free to leave a comment if you liked it or not, suggestions for improving the recipe, or helpful hints that you found.

Feel free to share this link with any of your friends and family.  The more people that follow the blog and share recipes, the more ideas we will have to choose from.

If you would like one of your favorites added to the site, send it to Mabel at mdavis@mabeldaviskw.com.  If you can send a picture from when you made that would be great, don’t worry pictures don’t have to be fancy or professional.

Enjoy and Happy Cooking and Baking.