Lettuce cups with Shiitake and Peanuts


Oh you tasty little bites I love you! There is so much flavor in this dish without having to use many ingredients. ย I just love when you can make something taste spectacular with less ingredients. The key to simple cooking is to celebrate each individual ingredient and coach their wonderful, natural flavor out of them and marry them with the other simple ingredients.

The song “Like I’m Going To Lose You” by Meghan Trainor is playing and it’s the sweetest song. If you’re ever out to dinner and this song plays, take notice. Couples will sit closer to one another, or give a sweet kiss to their partners forehead. If they are lucky enough to be eating these lettuce cups at the same time, I can guarantee a beautiful evening ๐Ÿ™‚

What You Will Need:

1 Pkg Ground White Turkey Breast (99% fat-free) (If you are vegetarian, use tofu.)

1 Pound Shiitake Mushrooms, chopped

1 Large Carrot, shredded

1 Bunch Green Onions, sliced

2 Cloves of Garlic, minced

1 Jar Bamboo Shoots, drained, rinsed, and chopped

1/3 C Peanuts, crushed

1/4 C Chili Garlic Sauce (If you want it spicier, add more but add it slowly. Remember you can always add but you can’t take away.)

2 Tbsp Low Sodium Soy Sauce

I head of Lettuce, cored and peeled (You can also use cabbage if you prefer.)


Prep your Mis en Place. Don’t forget to turn on some good music! ๐Ÿ™‚


On your stove, heat up a large pan to medium high heat and cook the ground turkey with the minced garlic.

Crumble the turkey as it cooks.

After the turkey has finished cooking, add the chili paste, chopped mushrooms, and bamboo shoots.


Mix well and lower the heat.

In a snack Bag crush your peanuts then add to the turkey along with the soy sauce.ย IMG_5195

Add in the green onions and mix well. I like to cover the pan with a lid for about 2 minutes to allow the ingredients to marry well together.

Place the open lettuce cups on your plate, add the mixture and top with shredded carrots YUM!


Makes 4 Servings:

133.8 cals, 1 G fat, 3.1 G carb, 28 G pro, .5 G fiber, .1 G sugar

Look at the protein and fiber content! Amazing!

*Extras: If you are vegetarian and do not like to use tofu, use more mushrooms. I like the shiitake ones because of their meaty texture. If your lucky and you can get ahold of fresh Morels USE THOSE! Oh goodness Morels are my favorite!

CHEERS! To Another Waistline Friendly Meal.




Quinoa stuffed Bell Peppers


“Cause you… play me like a symphony…play me till your fingers bleed. I’m your greatest masterpiece….. You ruin me.” Oh my goodness this song is so beautiful! It’s You Ruin Me by The Veronicas. I wonder what happened to her? I feel for anyone who would ever feel that way. Maybe this song is a little to heavy for this dish but it’s creating emotion in me that will pour out into my food so its worth it ๐Ÿ™‚ Speaking of pouring….


I don’t know which one to choose! I’m thinking of starting left to right. lol I kid! ๐Ÿ˜‰ I’m going to stick with just a single Gold Label Johnnie Walker up. It’s a beautiful peaceful evening so I think I will sit on my porch with my drink and smoke a lovely cigar, OPUS for tonight!

I’m so full from this protein packed dish so I better get to sharing with you..

What You Will Need:

4 Bell Peppers (any color) Tops cut off and rough chopped

1 Pk 99% Fat Free ground Turkey Breast

1 Onion, rough chopped

1 Large Tomato, chopped

1 Cup Quinoa, cooked according to package (If you can buy in bulk! It is so much cheaper!)

2 Cups Chicken Stock to cook your quinoa with. (Homemade if you can.)

1 Cup Fat Free Feta Cheese, crumbled

2 Tbsp Cumin

1 Tbsp Chipotle Powder

1 Tbsp Tabasco Sauce

1 Cup Fresh Cilantro, chopped

What the heck toss a bunch of Garlic in there too ๐Ÿ™‚

Ok so hopefully you have everything you need so you can fill your bellies with this nutritional dish.

Prep your Mis en Place


Like this….


Smile a lot and don’t forget to shake it!!

Pre heat the oven to 380. Cut the bottoms off the bell pepper off slightly to stabilize them. Cut the tops off and discard the stem but chop the cut off parts.

As seen here…


Place the bell peppers in a glass oven safe dish or any pan that works for you. Place them in the oven to start roasting.

Let them roast while you cook the quinoa and turkey.


In a pot on the stove, cook the quinoa in the chicken stock. Cook until all the liquid has evaporated.


While the quinoa cooks, start sweatingย  your bell pepper tops, onion, and garlic in a pan set to medium high.


Next add in the turkey to the pan with the bell pepper and onions. Crumble the meat and cook through.

Add in your fresh tomatoes, chipotle powder, and cumin.

Yummy!! My mouth waters at the smell!


Mix well and add in 3/4 of the feta then add in your fresh cilantro.


Lower the heat to low and add in the cooked quinoa, and tabasco.

Mix well.


It’s so colorful!!!

Take the peppers out of the oven. Use a spoon to stuff the bell peppers.


Sprinkle the top with the remaining feta and place back in the oven to cook for 10 more minutes.


You are done!! I am so pleased with how flavorful the dish is. I love the sweetness of the roasted peppers paired with the spice from the chipotle.

Makes 4 Servings:

245 cals, 2 G fat, 22 G carb, 4 G fiber, 33 G pro, 6 G sugar

Extra: Sometimes I like to add pine nuts to the stuffing. It adds a nice nutty flavor to the mix.

Cheers to Another Waistline Friendly Meal!


I’ve missed you


Chili with Pumpkin and Fresh Garden Peppers


What better way to celebrate a beautiful fall day then with Pumpkin!!! Fall is my favorite season of the year. With all the changing colors in nature its hard to Not be inspired.

What You Will Need:

1 pkg of extra lean Top Sirloin Ground, crumble and cook *** If you are vegetarian just add an extra can of red beans

1 Yellow Bell pepper, chopped

2 Green Bell Peppers, chopped

1 Poblano Pepper, chopped

1 Large Jalapeno, minced

1 Sweet Yellow onion, chopped

1 can Petite Diced Tomatoes

1 Can of Pumpkin (Read the ingredients to make sure the only thing you are getting is pumpkin.)

**** If you have the time, roasting your own pumpkin is best. Just cut a small pumpkin in half, remove seeds, and rub with a small amount of olive oil on the meat side (the part you eat) sprinkle with salt and pepper and bake in the oven at 400 for 30 minutes then scoop out the meat and mash.

1 Ear of Corn, grilled kernels cut off (you can use canned if its easier just make sure to read the ingredients.)

2 Cans of Red Beans, drained and rinsed

1 Bunch Fresh Cilantro, chopped

1 Bunch Green Onions, sliced

3 Cloves Garlic, minced

1 1/2 Tbsp ground Cumin

1 1/2 Tbsp ground Chili powder

1 Tsp ground Chipotle Chili powder

salt and pepper to taste


Set up your Mis en Place, pour some wine and turn on Sinatra!


On the stove cook the sirloin and crumble. Set aside

Grill the ear of corn then cut off the kernels when done.

In a crock pot turned to high add the bell peppers, poblano pepper, jalapeno, onion, tomatoes, beans, spices, and corn. Mix well.

Add remaining ingredient besides the cilantro and green onions to the crock pot.

Let everything simmer for 4 hours.

Makes 8 servings:

213 cal, 5.3 G fat, 27.6 G carb, 8.4 G fiber, 12.1 G pro, 3.8 G sugar

Extra: Top the chili with sour cream, cilantro, and green onion. Sit outside by a fire and enjoy!!! This recipe is so full of good nutrition it makes me smile!!


Chicken with Red Chili and Fresh Ginger


What You Will Need:

2 Large Chicken Breast, sprinkled with salt and pepper, baked then sliced

1 Large Head of Broccoli, broken into small florets

2 Sweet Potatoes, diced

1 bunch of Green Onions, sliced

4 Tbsp Peanuts

4 Cloves of Garlic, minced

2 Tbsp Red Chili paste

1/4 C low sodium Soy Sauce

2 Tbsp Rice Wine Vinegar

2 tsp Red Pepper flakes

2 Tsp Fresh grated Ginger

1 Tbsp Ground Cinnamon


Prep your Mis en Place (loves)


Pre heat your oven to 375. On a baking sheet rub the chicken breast with salt, and pepper then bake for 10 minutes.

Remove chicken from oven then set aside.

On a baking pan sprinkle the sweet potatoes with cinnamon, then roast them for 10 minutes.

After 10 minutes add the broccoli to the same pan and roast for 10 more minutes.


While the sweet potatoes and broccoli are roasting, slice your baked chicken and add to a pan on the stove to create a caramel sear to the chicken breast. About 5 minutes.


Once the vegetables are done roasting, add them to the pan with the chicken along with the ginger, soy sauce, red pepper flakes, chili paste, green onions, peanuts, rice wine vinegar, and garlic.

Mix well and cook for 8 more minutes covered.

*Makes 4 servings

302 Cals, 8 G fat, 28 G carb, 8 G fiber, 34 G pro, 11 G sugar

*Extra: If you don’t eat meat you can always replace the chicken with tofu, or shrimp.


Butternut Squash with Quinoa and Leeks


What You Will Need:

1 Medium sized Butternut Squash, peeled then diced

2 Large Leeks, chopped (white and light green parts only)

1 Pound of Mushrooms, sliced (you can use any kind that you like)

1 C Quinoa, cook according to package *** Use chicken stock or vegetable stock to cook your quinoa instead of water. Homemade if you can.

1 Pkg 99% Lean ground White Turkey Breast, cook and crumble *** You can use any kind of meat (Skip if you are vegetarian)

4 Cloves of Garlic, minced

1 Shallot, minced

1 Small bunch of Green onions, sliced

1 C Sharp Cheddar Cheese, grated


Mis en Place, Mis en Place I love it


Pre heat your oven to 375.

In a large pot on the stove, add the garlic, shallots, and butternut squash. Cook until the squash starts to soften. (About 10 minutes)


Once the squash starts to soften, add the mushrooms, and leeks. Continue to cook until the squash is soft. **If you need to you can add a little chicken stock or vegetable stock to prevent sticking.


In a separate pot, cook the quinoa in chicken or vegetable stock.

Add the cooked quinoa to the vegetable pot.

In a pan cook the ground turkey or meat of your choice. Cook all the through.

Add the turkey to the vegetable pot, mix well.


In a baking dish, add the mixture and spread out.

Sprinkle the top with a sharp cheddar cheese and top with sliced green onions.


Bake for 20 minutes.

Makes 10 servings (Freeze the rest or use during the week for lunches)

292.6 cals, 2.8 G fat, 35 G carbs, 3.5 G fiber, 34 G pro, 4.1 G sugar