Tuesday, February 14, 2012

Stuffed Peppers

Stuffed peppers. Healthy and easy to make ahead of time. Bring to work for quick, easy and economical lunches!

4 peppers (red, yellow, orange or green) cut in half and seeded
2-3 Hot Italian turkey sausage, casings removed (just push meat through the end of the casing til casing is empty)
8 oz Lean ground turkey
*1 medium onion, diced
*1 small zucchini, diced small
*2 small carrots, diced or shredded
5-10 mushrooms (depends of how much you like them)
2 cloves of garlic, pressed or diced
1 large handful of baby spinach, coarsely chopped
1 cup cooked brown rice
1 cup of your favorite marinara sauce or an 8oz can of tomato sauce
1/2 cup mozzarella cheese (optional)
*I used my Vitamix to chop my veggies. Set on variable speed 4-5 with the lid on but plug removed so I could drop the veggies in to be chopped. This was super easy! Much better than cutting, dicing or shredding the veggies. Easy way to sneak in veggies to most meals too!
  • Cook the turkey til brown
  • Add onion and garlic, cook for 2-3 minutes
  • Add the marinara or tomato sauce
  • Add the zucchini, carrots, mushroom and spinach, cook for 2-3 minutes.
  • Add the brown rice.

Drizzle olive oil on the bottom of a 9"x13" pan
Place the halved peppers, skin side down in the pan
Scoop and press the meat mixture into the pepper halves
Sprinkle with mozzarella cheese (optional)
Bake at 350 degrees for 1 hour
Let cool and ENJOY!

All ready to bake!

Farro Salad

Farro is a grain that is a lot like brown rice but cooks up like pasta. It's a whole grain full of fiber and a great source of vegan protein!

I boiled 1 cup of farro in 3 cups of water for about 15-20 minutes. You want the grain to be a little chewy, similar to "al dente" pasta. DRAIN the grain when it's done cooking! Set aside to cool.

Ingredients for the salad (I chose to go with a Mexican'ish flavor for this):
2 Roma tomatoes, diced
2-3 Stalks celery, sliced thin
1/2 Large red pepper, diced
1 Small zucchini, diced
1 Small cucumber, diced
1 jalapeno pepper, seeded and diced
1/2 Sweet onion, diced
1 large handful cilantro, chopped

Juice of 3 limes
1/4 cup Olive oil
1-2 Cloves of garlic, pressed (use a garlic press or just dice it up) 
1-2 tsp cumin powder

Garnish to serve with:
Avocado, sliced

**Black beans and/or corn would be great additions to this salad**

In a large bowl mix the salad ingredients together. Add the cooled farro and mix.
In a smaller bowl whisk the lime juice, olive oil, garlic and cumin together. Pour over the salad mixture and refrigerate for at least 2 hours to let the flavors get comfy with each other. Overnight is best! Enjoy the finished product! So GOOD, So HEALTHY!