Turkey Stuffed Peppers

Don't worry I am still on my quest to drop some lb's and get into shape.  While looking for more low carb dinners I thought about trying some stuffed peppers.  These were easy, turned out great and also make awesome leftovers! This recipe makes a large amount so it is great if you have a family.  If you don't have a house full then it works great to take for lunch the next day.  We finished the last 2 stuffed peppers this morning, by throwing a fried egg on top it was a great option for a lazy weekend breakfast.

Turkey Stuffed Peppers

 

*This recipe will make 8 stuffed pepper halves

*Each pepper half is 4 weight watcher points

 

Peppers before covering and placing in the oven
Picture only shows 6 as I ran out of room, I cooked
the other 2 in a smaller dish.

What you need:

- 1 package of lean ground Turkey (The package I bought was a little less that 1 lb).

- 10-14 oz of canned tomatoes, drained

- 1 medium sized jalapeno (slice thinly with seeds removed), or 1/8 cup of jarred jalapenos ** omit if you do not like spicy foods

- 1/2 a medium white onion, diced

- 2 garlic cloves,  minced

- 4 large bell peppers (any color, I used 2 red and 2 green)

- 1 1/2 cup of Mexican blend shredded cheese

- 1/4 cup of sour cream **optional

- 1 small can of enchilada sauce (I like the mild green sauce)

- Salt/Pepper/Paprika to taste

 

What to do:

-Preheat over to 375 degrees.

-In a medium sized pan saute ground turkey over medium heat.  Sprinkle with salt, pepper and paprika. Once the turkey starts to break

up, add the diced onions and jalapenos. 

Once onions start to soften and meat starts to get brown add the tomatoes.  Cook in pan until meat is done. About 2-3 minutes before the meat is done, add minced garlic to the mixture.

-While turkey is cooking slice each pepper in half (up and down), remove seeds and you will have two small pepper cups. 

- Line peppers face up in a casserole dish. Scoop the meat mixture into each pepper until full.  Use all of the meat mixture spreading evenly on each pepper. Pour the enchilada sauce evenly over peppers letting some fall into bottom of dish so that the peppers can cook in the sauce.

-Once peppers are full sprinkle cheese evenly on top of each pepper.

-Cover casserole dish in aluminum full and bake for about 25 minutes.  After 25 minutes remove foil and continue to bake until cheese is bubbly (about 10-15 more minutes).

- When done serve with a dollop of sour cream if desired!  We enjoyed our peppers with some re-fried beans.

 

 



Pear, Arugula and Gorgonzola Pizza

If you are looking for a great stay in Friday night meal this was a hit.  Last Friday, a few friends and I decided to lay low and have some wine on the couch after work. We ended up trying a few new recipes and were really happy with how they turned out.  One of the things we tried was this pizza which turned out great.  It was also super easy and quick which is also nice when you would rather be catching up with friends rather than stuck in the kitchen all night.

Pear, Arugula and Gorgonzola Pizza

 

What you need:

- 1 pizza crust (I like to use Pillsbury Whole Wheat Artisan, but you can use whatever you prefer).

- 1 Tablespoon of Olive Oil

- About 2 cups of Arugula (We just bought a bag and sprinkled desired amount on top).

- Gorgonzola Cheese, crumbled (About 2-3 oz.).

- 2 fresh pears, sliced thin

 

Directions:

- Preheat oven to 375 degrees (or whatever temperature indicated on package for dough).

- Spread dough out on a greased cookie sheet or a non-greased pizza stone.  Bake dough for about 8-10 minutes.

- Remove dough from oven, drizzle olive oil over dough.  If you have a brush then you can brush it evenly across dough.

- Spread sliced pears evenly on top of dough.  Sprinkle Gorgonzola on top of this.  Place cookie sheet or pizza stone back in over and bake for another 10 minutes, or until crust is done.

- Remove from over, layer arugula on top and serve!

 



Lemon and Almond Kale Salad

As I continue my struggle to get back into shape I am trying to increase my roughage intake.  I have decided that I like spinach, but I love kale! I had this simple salad at a restaurant over the weekend and this is my attempt to create my own lighter version.  Enjoy!

Lemon and Almond Kale Salad

*Yields about 2 cups

 *5 Weight Watcher points per serving

What you need:

- 2 cups of Kale, raw (remove stem)

- 1 Tablespoon of Olive Oil

- Juice from half a lemon (about 1-1.5 Tablespoons)

- 2 Tablespoons of grated Parmesan cheese

- 2 Tablespoons of sliced almonds (any kind will do - I have also used walnuts)

What to do:

1) Place kale in food processor and chop up until fine.  I have a small food processor so had to do this in batches.  You could also chop up with a knife. I just happen to like the texture after it has been through the food processor better. Remove kale and place in a medium sized bowl. 

2) Place the rest of the ingredients in the food processor.  I did not wash it out first.  Chop until mixed together well.  Remove mixture from food processor and place on top of greens.  The mixture is thick (see picture below) but once you start to toss the salad it will easily coat your kale.  

3)  Toss well and serve! 

Kale with topping after being taken out of food processor
but before being tossed. 

Notes:

- I am trying to use a lot less oil in my cooking so I have cut the dressing down.  I think that this recipe could seem dry to some so please taste and add oil or more lemon to meet your desired consistency.  Just be careful if you choose to add more lemon as it is already a pretty strong flavor.  Additionally, the Parmesan cuts the lemon flavor nicely so if you are using a different amount or type of cheese that is something to keep in mind! 

- If you are doing weight watchers then I created the recipe with 1 full cup being a serving size! I told you I love my Kale!

Wasabi + Horseradish Salmon

Another easy seafood recipe! I haven't decided if I love salmon the way that most people do, but I can say ever since I had this recipe I have been wanting to have it again. I got the idea from this recipe, I made several changes which are outlined in my recipe below.

Wasabi + Horseradish Salmon

 

 

What you need:

1/4 c. Dijon Mustard

3 Tablespoons Prepared Horseradish

1 1/2 teaspoons dried Thyme

1 teaspoon Wasabi paste

4 skin on Salmon fillets

1 teaspoon of Salt

1 teaspoon Pepper

1 cup Panko

Cooking Spray

 

 

Directions:

-Preheat oven to 400

-Mix first (4) ingredients together in a small bowl

-Sprinkle Salmon with Salt/Pepper on side without skin

-Brush salmon (skin off side) with a heavy layer of the Horseradish mixture

-Pour panko out in a shallow dish

-Dredge Salmon (side with mixture brushed on) in the Panko to coat

-Heat a large skillet over medium heat, cook with cooking spray.  Add salmon to pan, cook for about 2 minutes on each side or until golden.

-Wrap handle of skillet with foil and then bake at 400 degrees for about 6 minutes (until fish flakes easily).

-Serve and enjoy!