Cozy Quinoa with Garden Vegetables

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EDEN has been BUUUSSSYYY! So what this hard-working lady needs is a meal that is fast, cozy, nutritious, and delicious! I love meals that you can freeze for later nights when you don’t feel like cooking or just to take to work for the week. As I told you before, the garden of Eden has zucchini growing like nuts out there and I’m finding ways of sticking it in anything and everything I cook and this dish is perfect for it. So this is dedicated to all you hard workers out there. It’s so easy to make you will have time to relax.

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So turn up the music Fitz & The Tantrums is singing Money Grabber and I’m pouring myself a beautiful glass of Decoy Chardonnay and I have some left so come on over! ๐Ÿ˜‰ But before you do, hit the store and I will tell you…

What You Will Need:

1 Cup Quinoa, cooked according to package

2 Cups Chicken Or Vegetable Stock (homemade if you can)

3 Large Zucchini, chopped

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

1 Small Sweet Onion, chopped

3 Large Tomatoes, chopped

4 Ounces Sharp Cheddar Cheese, shredded

1 Cup Fresh Basil, chopped

1 1/4 Garlic Salt

1 Tsp Smoked Paprika

1 Tsp Dried Oregano

Got your stuff??

Perfect Prep your Mis en Place ๐Ÿ˜‰

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Pre heat your oven to 350.

On the stove set to medium high heat, bring your chicken stock to a boil. Cook the Quinoa until all the liquid has evaporated.

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As the quinoa cooks, in a separate pan, add in the zucchini, onion, and leeks. Allow them to sweat at a medium temperature.

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Once they start sweating, add in the oregano, paprika, and garlic salt.

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Next add in your fresh tomatoes and shake your hips lol. The smell is AMAZING!

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When your mouth starts watering, add in the cooked quinoa and transfer the ingredients to a baking dish.

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Sprinkle with cheddar cheese and fresh basil. Place in the oven for 20 minutes to allow the ingredients to marry each other.

This is when you kick your feet up and have that glass of wine ๐Ÿ˜‰

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Dinner is served!! You now have a healthy meal that will last you all week!

Serves 8:

277.5 cals, 11.2 G fat, 30.4 G carb, 3.8 G fiber, 13.1 G pro, 2.1 G sugar

Extra: You can also add in 99% lean ground white turkey breast to add more healthy protein to your meal.

CHEERS to another Waistline Friendly Meal!

KISSES!

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Quinoa stuffed Bell Peppers

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“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….

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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

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Like this….

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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…

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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.

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

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

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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!

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

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

Mix well.

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It’s so colorful!!!

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

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

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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!

KISSES!

I’ve missed you

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Stuffed Peppers with Quinoa and Heirloom Tomatoes

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What You Will Need:

4 Large Bell Peppers (Your choice of colors), tops removed then diced set aside, then discard the seeds

4 Heirloom Tomatoes diced

1 large Onion, diced

1 Fresh Green Chili, diced

1 C dried Quinoa, cooked

2 C Chicken Stockย  or Vegetable Stock *Homemade if you can

1 Pkg Extra Lean Ground Turkey *TIP if you do not eat meat, you can substitute the turkey with chopped WALNUTS. It really is a great combination.

1 Tbsp olive oil

1 C fat-free Feta Cheese, divided into quarters or Any Cheese you would like to top your pepper with

1/2 C Salsa, I used Royito’s but I think you may only be able to get it in Austin TX.

Salt and Pepper to taste

*Directions

Pre heat your oven to 380

Prepare your Mis en Place

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In a large pan on the stove, add the olive oil, peppers, onions, and garlic and cook until the onion becomes translucent.

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Add the turkey to the pan, crumble well cook all the way through. *At this time you would also add the walnuts if you were not using meat. The walnuts will absorb the liquids and soften up a bit.

At This time cook your quinoa in the chicken stock in a small pot until all the liquid is absorbed.

Add the heirloom tomatoes to the pan with the turkey.

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Stir the tomatoes, then fold in the cooked quinoa.

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Add the salsa, salt, and pepper simmer for 1 minute.

Stuff your peppers.

 

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Top with your choice of cheese and bake in the oven for 30 minutes. You will start to see the skin of the bell pepper blacken, and the cheese crisp up.

* Makes 4 Servings (1 stuffed pepper with fat-free feta is the calorie content below)

190 Cals, 24.6 G carbs, 4.2 G fiber, 19.4 G pro, 6 G sugar

*TIP Any time you are asked to use ground meat in a dish, you can always substitute it with WALNUTS.