Posts Tagged ‘healthy dinner’
Good morning! Hope everyone had a wonderful weekend and a beautiful Easter celebration!
I find it’s always difficult to get my hands dirty in the kitchen after a few days of relaxation and having delicious food served to me (thanks, Mama!) — but this simple recipe makes it a little easier.
Give it a try sometime this week — you won’t be disappointed. Stuffed peppers are one of my favorite meals to make – so many flavor combinations to choose from! (you may remember my other recipe). This variety features ground turkey and lots of southwestern flair – perfect to spice up any weeknight – enjoy!
Santa Fe stuffed peppers
- Olive Oil
- 1/2 lb lean ground turkey breast
- 1 cup chopped onions
- 1 heaping tbsp of your favorite homemade or packaged taco seasoning
- 3-4 organic bell peppers, halved and seeds removed
- 1 can of black beans, drained & rinsed
- ½ cup of organic frozen corn
- 1 (15 -16 ounce) jar of salsa
- Shredded Cheddar Cheese
Potential toppings fresh cilantro, sour cream, sliced avocado, crushed tortilla chips, salsa
First, preheat the oven to 400 degrees. Lightly brush the peppers with olive oil and roast in a baking dish about 20-25 minutes.
While the peppers are cooking, pan-cook your ground turkey, adding the onions. Set aside. When peppers are finished, remove from the oven and allow to cool until you can handle them.
Add the taco seasoning, black beans, corn and salsa to the cooked ground turkey and onions and mix well.
Spoon the turkey mixture into each half of the bell peppers and place back into the baking dish. Cook the peppers for another 15-20 minutes. Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven just until the cheese has melted.
Remove from the oven and top with your favorite toppings we chose avocado, but I bet some crushed tortilla chips and salsa would have also been delicious!
First of all, thanks for your tips on house hunting we had a great day of looking, found a few contenders and continue the search this week — I’ll be sure to keep you updated.
In other news, how about this weather?! Stunning. Makes me excited for evening walks and dinner al fresco. Speaking of which, I have a great, simple salad to share this morning that would pair wonderfully with a glass of white wine and a sunset.
Springtime Salmon Salad (U)Nicoise (it’s UN-Nicoise’d due to my removal of a few key ingredients and a change-up of the dressing)
- 4 potatoes, boiled whole then cut in large bite-sized chunks
- 1 pound (or so) green beans, trimmed and steamed
- greens of your choice (I like to use a baby spinach and mesclun mix)
- 1 shallot, finely chopped (tip- zap them in the microwave for about 30 seconds to soften — this texture works best!)
- 1 pound salmon, seasoned and grilled as rare as you dare!
- 1 tablespoon of capers per serving (about 4)
For dressing (not your typical nicoise dressing, much lighter and dare I say, SPRING-LIKE!), whisk together:
- 3 tablespoons lemon juice
- 1 1/2 tablespoons cider vinegar
- 1/4 cup olive oil
- 1 tablespoon fresh thyme, chopped
- small pinch of sea salt
- generous sprinkling of freshly ground pepper
Ready for the easy part? Because this really is one of the easiest recipes you’ll make. Get ready.
Ok, GO – toss the first four ingredients together with the dressing, and prepare on a plate. Grill your salmon and place on top. Garnish with a generous helping of capers. Now that’s a dinner salad.
You’ll notice my “nicoise” doesn’t feature olives or hard boiled eggs — I hate them both — feel free to add accordingly, if you so desire!
What is your favorite dinner salad?
I happen to have another delicious, easy recipe to share this morning! I know, I’m such a susie homemaker, aren’t I?
A slight variation from my Lemon Feta Chicken, this chicken dish is a bit more robust in that it incorporates a side dish into the cook-time. It’s truly a one-pot (er, skillet) meal that’s on the table about 35 minutes after you mince your garlic.
One-Pot Chicken, Potatoes and Mushrooms lightly adapted from Food Network
- 3/4 pound small red-skinned potatoes, halved, or quartered if large
- 4-6 skinless, boneless chicken thighs (6 to 8 ounces each) — skin-on, bone-in would work just fine, but I was trying to cut fat and calories by keeping it light
- 10 ounces cremini mushrooms, halved
- Kosher salt
- 1 tablespoon rosemary
- 2 cloves garlic, smashed
- Pinch of red pepper flakes
- Juice of 2 lemons (squeezed halves reserved)
- 2 tablespoons extra-virgin olive oil
Preheat the oven to 450. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender – about 8 minutes. Drain and set aside.
Pile garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon, the olive oil and rosemary. Add the chicken and turn to coat.
NOTE: IF YOU WANT TO DO THIS PORTION AHEAD, JUST PLACE THE CHICKEN IN A ZIP LOCK BAG OR SEALED CONTAINER TO MARINATE OVERNIGHT AND PICK UP WHERE YOU LEFT OFF THE NEXT DAY
Heat a large cast-iron skillet over medium-high heat. Add the chicken, cover and cook about 5 minutes. Remove chicken from pan and add the mushrooms and potatoes to the skillet. Return chicken to the skillet (over mushrooms and potatoes) and drizzle with any marinade remaining in the bowl and the juice of the remaining lemon.
Add a dash of rosemary and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through, 20 to 25 minutes.
When you’re done. you’ll have tender, flavorful chicken AND the perfect side dish, full of the same lip-smacking flavors — roasted potatoes and mushrooms.