Quinoa and Tomato Stuffed Bell Peppers

Quinoa and Tomato Stuffed Bell Peppers

Since my stuffed zucchini recipe, I intently assess every vegetable with hopes of eventually stuffing it. Veggies stuffed with other veggies smothered with cheese.  Sign me up!  Bell peppers obviously beg to be stuffed since they form a little bowl once hollowed out.  Now… let’s go stuff these bad boys with some good stuff. My husband is not exaaaaactly a quinoa enthusiast.  Shame.  However, I always get a little burst of excitement when he doesn’t like something.  It’s like an intense game of chess where I move one ingredient here and another there and before you know it… checkmate!  He’s falling in love with something he previously hated like these sneaky quinoa scrumptious stuffed peppers. Why did I use a chess analogy?  I’m seriously horrible, and he always beats me.  I’m way too competitive to admit my subpar chess abilities to him…. so let’s just keep this between you and me. For my fellow quinoa admirers, do not pass go, do not collect $200, and go directly to my balsamic quinoa salad!  Now that it’s finally warming up (I kid you not… we had a foot of snow dumped two weeks ago), you’ll want to whip up this recipe the first time you fire up the grill for the season. Okay… chess?  Monopoly?  I’m getting way off track.  Peppers, Kami.  Talk about the amazingly delicious stuffed bell peppers!   Okay, just a couple parting tips before you get to the recipe.  Depending on how large and how much you stuff your peppers, you may need to adjust the baking time.  You only need to bake long enough until the ground beef or turkey is thoroughly cooked....
Baked Stuffed Zucchini

Baked Stuffed Zucchini

This is one of my all time favorite quick dinners.  It takes 30 minutes to prepare and these stuffed zucchini boats are juicy and packed with the perfect savory combination of flavors. Like I said, I’ve thrown this dinner together too many times to count.  Here’s a couple quick tips.  At this point, it’s become second nature to wash my vegetables prior to cooking or eating.  It sounds pretty strenuous and annoying to take time to wash every single fresh vegetable, right?  Nope.  It only takes 20 seconds and absolutely worth it to get the grime, dirt, wax, and who know what else off. Check out this post where you can visible see the difference between rinsing and washing your vegetables.  I love my Fit Vegetable Wash! So… scrub those zucchinis prior to preparing.     Once you’ve scooped out the insides, you can either discard them or throw them in a smoothie for dessert!   Sometimes I keep some leftovers of the meat mixture on purpose.  I love using it for quick burritos or scoop it on top FSTG tortilla chips.  Nom nom.  It’s super tasty.   Your family will love this one.  It passed my husband and 3 year old daughter taste test.  You’ll understand why we make this frequently on those busy days. PrintStuffed Zucchini Ingredients1 lb ground turkey/lean ground beef, browned 1 (15 oz) can organic diced tomatoes, drained 1 (15 oz) can black beans, drained and rinsed 1 and 1/2 cup frozen sweet corn 1 Tbs parsley 1 Tbs basil 1 tsp salt 1 tsp black pepper 3 organic zucchini, washed and cut lengthwise and insides...
Sweet Potato Shepard’s Pie

Sweet Potato Shepard’s Pie

“Mom, what’s for dinner?  Honey, what’s for dinner?  Self, what are we going to have for dinner?!?!”  On some days, this question can feel like a 50 lbs bag of stress.  Hopefully by now, you know I get you.  Although I love cooking (mostly eating), somedays I’m too tired and just don’t want to cook.  Take a deep breath with me and get ready for this ridiculously gorgeous, this-is-2015 healthy Shepard’s Pie casserole.  Pst… you can even double the batch and freeze one to eat on another crazy, busy, hectic day.     I have a problem.  I’m seriously addicted.  I love LOVE the bright, beautiful colors and flavors of vegetables.   Especially organic vegetables.  I know, I know, I’ve mentioned it before but I can totally taste the difference.  I was instantly converted when I had a horrible, chemical aftertaste when eating a carrot one day.  I only buy organic carrots from now on.   Costco makes it pretty easy to have large bags of frozen organic vegetables on hand.  Next trip, just stock up on organic frozen peas, frozen sweet corn, and a large bag of organic carrots.  I have plenty of go-to recipes that call for these tasty veggies.  Stick with me and I promise they won’t go to waste.       Just to make it even easier for you, here are ingredients I use.  My kitchen would feel naked without my large container of spices.  They last a long time (and store great) even though I’m using them constantly.  Spices punch out the natural flavors of the vegetables.  And it’s a much healthier option than to throw...
Simple Turkey Chili

Simple Turkey Chili

We all need some quick, under 30 minute dinner recipes.  Not only quick, but healthy and loved by the family.  This simple turkey chili in addition to my Baked Burritos have become one of my favorite go-to meals.  It’s the perfect comfort food full of flavor.  Definitely a hit each time.     I’m getting ready for baby #2… which means I have many sleep deprived days in my near future.  One goal I have before the baby gets here in 6 weeks (AHHH!) is to have 30 days of freezer meals prepared.  This turkey chili is on the top of that list.  It’s easy to make a double batch and throw it into some freezer containers.  I’ve been eyeing this 24 pack of freezable food containers.  I’ve also heard that using gallon freezer bags makes storing several freezer meals easier.  Any suggestions?       I have officially kissed traditional tortilla chips goodbye.  Food Should Taste Good Multigrain chips are completely addicting.  I may have bought 8 large bags recently from Costco while they were on sale.  You know I can’t resist tasty things that sneak in health and nutrition.  Don’t miss out on crumbling a few FSTG chips on top of this turkey chili.  You’re welcome. PrintSimple Turkey Chili Ingredients2 lbs ground turkey, browned and drained 1 small onion, diced 2 bell peppers, diced 1 Tbs minced garlic 2 (15 oz) cans of organic tomato sauce 2 (15 oz) cans of organic diced tomatoes, drained 2 (15 oz) cans of organic red kidney beans, drained and rinsed well 1 jalapeño, finely chopped (optional for additional spiciness) 2 Tbs chili powder...
Classic Spaghetti

Classic Spaghetti

My family is hooked on this chunky, full of flavor healthy spaghetti sauce.  Whether it’s for my small family of 3 or for large family gatherings of 40, this spaghetti sauce is loved by all and quickly devoured.  Don’t be surprised if you’re tempted to eat like a soup instead of spaghetti sauce.     Since this sauce is overloaded with lots of fresh vegetables, it’s essential to take a couple extra seconds and wash them.  No, I don’t mean rinse with water… I mean scrub those babies.  My most beloved wash is Fit: Fruit and Vegetable Wash.  Skeptical of veggie washes?  Check out this post where you can see the difference before and after washing.  You’ll never look back.         You’ll need at least a 6-quart slow cooker to comfortably fit all these delicious ingredients.  Also, I enjoy substituting pasta with spaghetti squash.  I know it sounds a little bizarre if you’ve never tried it.  However, it’s adds a pop of flavor which compliments this pasta sauce and also a healthy, gluten-free option.  You can either roast or steam the spaghetti squash in the oven.  It takes about an hour to prepare and bake and you can time it perfectly to be done with your sauce.     If you’re preparing this for smaller numbers, don’t worry about having leftovers!  It’s great for next day’s lunch or refrigerate and use for dinner next week or freeze it up to 3 months.  You’ll be grateful there are seconds.  Enjoy, my friends! PrintClassic Spaghetti Ingredients3 lbs lean ground beef or ground turkey, browned and excess liquid drained 1 large sweet onion,...

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