Talk about simple and delicious! These stuffed peppers are extremely easy, healthy & yummy. Plus, you can make them in a variety of ways by subbing Chicken with Turkey & Brown Rice for Quinoa or Cous Cous.
3-4 Large Peppers
1 lb Ground Chicken
1 pack of Low Sodium Taco Seasoning
In a pot or Rice Cooker cook 1 Cup of brown rice. Next cook the chicken with onions in a pan. While the chicken is cooking clean out your peppers and preheat the oven to 350. Once the meat is cooked stir in the taco seasoning. You may want to add a little water depending on how lean your chicken is. For portioning I like to measure out 4 oz of the chicken and 1/2 C rice, mix it together and stuff the pepper. To make it easier you may just want to divide all that you have between the peppers:) You may have a little extra depending on how big your peppers are, but even without the peppers it makes for a great snack!
It’s that time of year again! It is finally starting to cool down in Florida and I am very excited to drink my seasonal coffees and eat some chili! 🙂 Chili is one of those recipes that has endless versions, but here is one we made today and LOVE! It’s filling, yummy & healthier than some of the other options. My only warning is that it is in no way spicy! I am not a fan of hot foods so if you like some kick be sure to add extra chili pepper or even some hot sauce!
2lbs Extra Lean Ground Turkey
1/2 Cup diced Onion
1 Red Bell Pepper diced
1 tbsp Garlic Powder
2 4oz cans of diced Green Chilies
1 15oz can Low-Sodium Pinto Beans
1 15oz can Organic Black Beans
2 14oz cans Organic diced Tomatoes
1 Tbsp Splenda Brown Sugar
1 Tsp Chili Powder (Add more for extra kick)
2 Tbsp White Vinegar
3 Tbsp Yellow Mustard
2 Tsp Cumin
1 Tsp Salt
In a large pot cook meat with onion, pepper, and garlic powder. Cook until meat is no longer pink.
Next add green chilies, beans, tomatoes, brown sugar, vinegar, mustard, and all other spices. Stir until it is mixed well.
Bring to a boil then reduce heat to a simmer. Cover with lid for about 10 minutes.
Last week in class I discovered that I am not the only one who absolutely loves pizza!! In fact when asked, most women said pizza was their favorite of all foods. This weekend I set out on a mission to create a lower carb, health conscious, friendly pizza. I think I did pretty good:) & even Tristan agreed that these pizza’s are delicious! This is kid friendly, easy & quick! In fact this is one you could make with the kids! Let me know what you think:)
We compared our home-made pizza to a 6 inch personal pan pizza from Pizza Hut and this is what we found…
Pizza Hut Home Made
Calories: 610 235
Fat: 26g 4g
Carbs: 67g 23g
Protein: 26g 31.5g
- 1/4 C All Natural Pizza Sauce
- 1 Flat Out Flatbread Original
- 1/2 C Fat Free Kraft Mozzarella Cheese
- 7 Turkey pepperoni slices
Preheat oven to 450. Lightly spray cookie sheet with non-stick spray. Place flatbread on the cookie sheet.
Next, evenly spread the sauce over the flatbread.
Finally, add your turkey pepperoni slices.
Bake for 7 minutes or until cheese is melted. Enjoy!
Feel free to add fresh veggies such as mushrooms, onions, peppers, etc. The great thing about this personal pizza is that you can customize it however you would like!
You can easily make this a burger with 2 pieces of Ezikiel bread however I prefer to eat the burger alone:) I pair it with some sweet potato chips instead! Either way these burgers are lean and yummy & just a great way to mix it up:)
- 1.5 lbs Ground Chicken
- 1/2 C Oatmeal
- 1 Egg White
- 1/4 C Green Onions
- 1/2 tsp Ground Cumin
- 1/2 tsp Thyme
- 1/2 tsp Pepper
- 1/4 tsp Chilli Pepper
Place chicken in a large bowl. Add all other ingredients. Carefully & gently mix the chicken and spices. Ground chicken is very tender so don’t mix too much! Seperate into 4- 5 patties and cook over a stove on medium heat. Cook for about 6-8 minutes on each side.
Serving Size: 1 burger (makes 4)
Looking for a healthy dinner that the whole family will enjoy? Look no further!! We’ve got a Shepherd’s Pie recipe that is healthy and delicious!
- 3 Idaho Potatoes
- 1 lbs Ground Turkey (or Extra Lean Beef)
- 1/2 Bag Frozen Green Beans
- 1/2 Bag Frozen Carrots
- 1 Can “No Added Sodium” Sweet Corn
- 2 tbs Butter Buds
- 1 tbs Onion Powder
- 1 Dash of Garlic Powder (to taste)
- 1 tbs Molly McButter Natural Cheese Flavor Sprinkles
Boil potatoes and cook meat or turkey in pan while oven preheats to 400 . After
meat cooks put it in a greased 12×12 baking dish. Put all the veggies on top of the
meat in baking dish. Pour most of water out of potatoes, mix in spices and mash
til creamy with hand mixer. Place mashed potatoes on top of veggies in baking
dish . Top with additional Butter buds to taste. Bake in oven for 20 min.