Ground Turkey Stuffed Bell Peppers

My friend Larry inspired me to make this recipe. I used his recipe along with some ideas from Jennifer Fisher (jalapeno and cauliflower rice) and Barefoot Contessa (wine, stock, canned tomatoes and tomato paste). Came together with so much flavor. Delicious!

Stuffed Bell Peppers

 

3-4 yellow peppers (my color preference), tops cut off and seeds removed

Olive oil

½ yellow onion, minced

½ - 1 jalapeno, minced

3-5 cloves garlic, minced

¼ cup frozen cauliflower rice (not necessary, just nice for added veg)

1-2 T tomato paste

1-2 T parsley, minced 

1/3 cup white wine

1/2 cup chicken broth (or a little more)

1 cup whole peeled canned tomatoes (crushed in your hand)

1 lb ground turkey

Salt

Pepper

Garlic powder

Red chili flakes

1 cup cooked white rice

Cheddar cheese, shredded 

 

Heat oven to 400. Rub a little olive oil at the bottom of a baking dish. Put peppers on the pan and roast for 20 minutes, flipping over halfway through.

 

While peppers cook, start on the meat filling. Heat olive oil in a large sauté pan. Add onion and cook, stirring regularly until they start to soften. Add jalapeno and garlic and sauté for a few more minutes. Add cauliflower rice, tomato paste and parsley. Season with salt and pepper. Sauté for a few minutes. Add white wine and cook maybe 5 minutes. Add chicken broth and crushed tomatoes, then bring to a boil. Turn down and simmer for 10 minutes.

 

While the sauce thickens, cook the meat. Heat oil in another pan over medium high heat. Add turkey and brown one side, then flip. Season with salt, pepper, garlic powder, chili flakes and any other seasoning you like. Stir and cook through. 

 

Once cooked through, add to the sauce, and stir in cooked rice. Allow flavors to combine.

When peppers are done, remove and allow to cool. Stuff peppers firmly with turkey mixture. Bake for 10 minutes. Remove and add shredded cheddar cheese, then bake for 10 more minutes or until cheese is melted. 

 

Chicken & Rice Soup with Ginger & Veggies

My friend Sloan inspired me to make this delicious soup from the New York Times in my Donabe pot. It was so good. I used some suggestions from the comments section online and used her idea of also adding spinach. I used leftover white rice instead of brown rice (I always make extra rice for soup, fried rice, or other concoctions). The soup turned out great! My photos don't do the food justice sadly. 

It also reminded me of this Israeli Chicken Sofrito dish I posted awhile back, if you’re interested in a non-soup version with the same flavor profile. 

I will definitely make this again. Fantastic and easy soup you can throw together very quickly. While the soup cooked, I sautéed some veggies to go with the rest of my rice. Perfect dinner. 

Chicken & Rice Soup with Ginger & Veggies
Inspired by the New York Times
 
¾-1 pound boneless, skinless chicken thighs
Salt and black pepper
2 T olive oil 
2 T minced ginger
4 garlic cloves, minced
2 t ground turmeric 
1 dried bay leaf
2 cups chicken broth
2 cups veggie broth
1 cup water
1 cup cooked white rice
1 large zucchini, cut into 1-inch pieces
½ cup chopped spinach
 
Garnish:
lemon wedges
chopped cilantro
 
Trim the fat from the chicken thighs. Season with salt and pepper but not too much salt because you don’t know how salty the stock might be. 
 
Heat a medium Dutch oven or other heavy-bottomed pot over medium. I used a Donabe pot. Add the oil, ginger and garlic and sauté for a few minutes, stirring so nothing burns. Add the turmeric and cook for about 30 seconds, stirring constantly.
 
Add 5 cups of liquid. I used 2 cups chicken broth, 2 cups veggie broth and 1 cup water. Any combo will work. Add the chicken and bay leaf. Bring to a simmer, then turn the heat down to low and cook, stirring occasionally. Set timer for 15 minutes. When timer goes off, add zucchini pieces and cooked white rice. Cook for another 15 minutes. 
 
Remove chicken to a plate and add chopped spinach. Shred chicken into pieces. Add meat and juices back into the pot. Test for salt and pepper. 
 

Serve with fresh cilantro and a squeeze of lemon.

Broccoli Soup Phase

 

I always go in phases with food and right now I'm in my broccoli soup and Welsh Rarebit phase. I think this is the perfect dinner. It's so quick and easy to make, and feels healthy because you get so many greens (broccoli and spinach). I use the Food 52 recipe for Welsh Rarebit (link here) and this broccoli soup recipe below, inspired by The Davidson Standard Instagram account. Measurements are all rough estimate as I make it a little different every time. 

Broccoli Soup

 

Olive oil

½ yellow onion, chopped

¼ cup chopped carrot

3 cloves of garlic, minced

Sprinkle of red chili flakes

¼ t turmeric (or even less)

3 cups stock – I used 1.5 cups veggie stock and 1.5 cups chicken stock

1 bag of frozen broccoli (10 oz bag)

Pepper

Salt – depending on saltiness of your stock, sometimes not needed

 

Heat olive oil in a large Dutch oven over medium heat. Add onion and sauté until it starts to soften, making sure to stir so it never burns. Add carrot and sauté for a few minutes. Add garlic (and a little more olive oil if needed so garlic never burns). Sprinkle with chili flakes and some turmeric, then add the frozen broccoli and stock. Bring to a boil. Reduce heat and cook for 5-10 minutes. Using an immersion blender, blend soup to your desired texture, depending if you like it thicker or more brothy. Add pepper and taste to see if salt is needed. 

 

Topping options:

 

Chives

Hemp seeds

Chia seeds

Parmesan 

Any kind of sprouts

Lemon juice

Fresh pepper

Instagram Inspired Dinner

 

I recently found two new Instagram accounts that I love.... 

The Davis Standard

https://www.instagram.com/thedavisstandard/

The Jiniga

https://www.instagram.com/thejiniga/

 

I went on a deep dive and they have lots of great health and wellness tips and some clean eating ideas. I love seeing what Jessica Lee’s adorable 73 year old mom, Yong Lee, eats for longevity. Three things they mentioned that I tried tonight…

Unagi – buy frozen from the Asian market, heat with garlic and green onion

(see this post: https://www.instagram.com/p/DMx4w3sg9Cj/)

Gaba rice – I purchased the organic Gaba rice that they recommended, lots of health benefits listed for this type of rice

Mung bean sprouts – I bought these and added them to my snow peas that I sauted in garlic and butter with a splash of soy sauce and sesame oil

 

And then I added some asparagus and Barrett Prendergast’s Garlic Healing Broth. Recipe here: https://www.instagram.com/p/B82SytgJeDZ/

Perfect and healthy dinner. 

Jacques Pépin's Chicken Thighs with Garlic Spinach

 

My friend Larry told me about this amazing recipe for Jacques Pépin's Chicken Thighs with Garlic Spinach. It’s been in my regular rotation now for over a year. It’s quick, easy, and delicious. 

Dinner I Always Come Back To

Photo courtesy of The Food Network

One dinner I always circle back to is Giada’s broiled salmon with herb mustard glaze served with crispy smashed potatoes and a green vegetable. It’s easy, delicious and healthy. Plus I usually make enough to have leftovers for lunch the next day. Recipes here: 

Broiled Salmon with Herb Mustard Glaze

 

Smashed Potatoes 

 

For the potatoes, I always drizzle with the butter and oil mixture and then season with salt, pepper, garlic powder, paprika and a pinch of red chili flakes. Finish with fresh cut chives. 

Favorite New Recipe - Chicken Schwarma

 

I am obsessed with this recipe for Chicken Schwarma. I make it every few weeks. I chop the chicken into big chunks and throw in the quick marinade. When ready to cook, put the chicken on soaked skewers and it cooks so fast on a hot grill. I get the grill really hot and then throw the chicken skewers on and turn down the heat to medium. It browns the meat but doesn't dry it out when cooked that way. 

I serve with rice, pita or naan and always a sauce like Baked by Melissa's Green Tahini Sauce or some type of yummy yogurt sauce like this Sumac Tzatziki. Perfect dinner and leftovers. 

Avocado Toast & Egg Cups

 

I'm trying to eat healthier these days which means more protein, more veggies, more fiber, more color in my diet, etc. I love this lunch because it crushes all the categories. Make the egg cups one day when you have time and then you have leftovers for days or a quick afternoon snack as you head out the door. I've been loading them up with lots of spinach, tomatoes and herbs. I've also mastered the Avocado Toast as well. So good...

Avocado Toast

 

Sourdough bread, toasted

Avocado

Radish, thinly sliced

Sprouts, any kind

Hemp seeds

Salt – I like Jennifer Fisher spicy salt

Freshly ground pepper

Drizzle of olive oil

Squeeze of lemon

High Protein Egg Bites

 

I saw someone making a version of this on instagram and now I am obsessed with them. They are so light and fluffy, almost quiche-like in texture and packed with protein. You can make them any which way you like or different for everyone in the family. I whip them up in 15 minutes for breakfast or lunch and warm up leftovers for a quick protein snack on the go. Enjoy!

 

Egg mixture:

5-6 eggs

1 cup cottage cheese

1/4 cup grated parm 

Salt 

Pepper

Pinch of garlic powder 

Tiny pinch of onion powder

 

Toppings:

Chives

Jalapeño

Cheddar cheese

 

Preheat oven to 350. Throw everything in a blender and run until completely combined. Pour into muffin tins (with parchment wrappers or butter/spray the tins). Mine make 11-12 depending if I use 5 or 6 eggs. Sprinkle in chives, chopped ham, peppers or anything else you want. Bake for 7-10 minutes then remove and top with jalapeno and/or grated cheddar cheese. Return to oven and bake until firm, maybe 5-7 more minutes. 

 

You could also add:

Turkey bacon

Spinach

Broccoli

Asparagus 

Feta

 

Yummmmmmmy!

My "Mr. Chow's Lettuce Cups" Salad

 

I make lettuce wraps on a regular basis and the recipes I use always grow and evolve with time.  Lately I’ve been making it into more of a salad. I’m quite often eating in my car while my kids are at volleyball so it’s easier this way and  is a perfect light dinner for a night sitting in the car and gym. 

 

My "Mr. Chow’s Lettuce Cups" Salad

 

Avocado or olive oil

1 lb ground chicken (dark meat)

Salt & pepper

½ yellow onion, finely diced

5 garlic cloves, minced 

2 T finely minced fresh ginger

2 carrots, peeled and finely diced

2 scallions, thinly sliced

½ cup hoisin sauce

1 head of butter lettuce, gently washed and dried

Cilantro

Jalapeno, thinly sliced

Avocado

Sriracha 

Broccoli sprouts or some other type of sprouts (optional)

 

Heat the oil in a large sauté pan and cook onion until it starts to soften. Add the carrot for a few minutes and then add the ginger and garlic. Add extra oil as needed so the garlic doesn’t burn. Take off the heat once garlic and ginger are almost done. 

 

In another pan, heat oil over medium-high heat and brown the chicken. Season with salt and pepper and cook through. Toward the end, add the green onion and a little more ginger if you have any left and cook for another few minutes. 

 

Add the chicken to the pan with the onion and carrot mix. Add ½ cup water and ½ cup Hoisin. Stir to combine. I bring it to the slightest simmer and then turn it down to low. Allow all the flavors to meld together for a few minutes more. 

 

Gently tear the butter lettuce leaves and plate in a large bowl or on your plate. Top with chicken mixture, fresh cilantro, jalapeno and avocado. I usually add roasted broccoli on the side as well, and broccoli sprouts if I have them. Top with sriracha and enjoy!

Feel Better Faster

 

The other thing I love when I’m feeling a head cold or virus coming on is this Healing Garlic Broth from Barrett & the Boys. I sip on this all day long and feel like I’m fighting the cold twice as fast. I often crave it even when I’m not sick.

And here’s a list of all the things I take when I’m under the weather. I start this the minute I've been eposed to someone sick or feel something coming on and usually I can nip it quickly. 

 

My Get Well Tea – drink several cups a day

Vitamin D - tons! 

Vitamin C 

Zinc 

Oregano oil 

Black garlic pills 

Silver hydrosol 

Colostrum 

Quercetin 

Wellness formula – during the day

Host Defense Mycommunity Immune Support – before bed

Magnesium – before bed

Italian Penicillin Soup

 

 

I wasn't feeling well a few weeks ago so I made this soup. It's my favorite thing to eat when I'm under the weather. It's so easy to make and it's delicious. I served it with a simple kale salad. 

Italian Penicillin Soup
 
1 yellow onion
3 large carrots
2 stalks celery
4 cloves garlic
Parmesan rind
4 cups chicken broth
2 cups water
Parmesan
Orzo (traditionally made with pastina but I like Orzo)

Hemp seeds (optional)
 
Cut the onion, carrots and celery into large chunks and throw into a large soup pot with garlic cloves and parmesan rind. Cover with chicken broth and water. Bring to a boil, then reduce to a simmer, cover slightly and cook for 45 minutes. When almost done, cook orzo pasta (or pastina). After soup cooks for 45 minutes, remove parmesan rind and toss. Strain out the veggies with a slotted spoon or colander and add to a blender with a tiny bit of liquid. Blend until smooth, then return to the pan with the broth. Season with salt and pepper. 
 
In a bowl, place a little scoop of orzo and top with soup. Add freshly grated parmesan and hemp seeds if you want a little extra protein. 

Kale salad
 
Kale
Sliced almonds, toasted
Freshly grated parmesan
Micro broccoli
 
Dressing
Garlic clove, through press
Apple cider vinegar
Honey
Dijon
Olive oil 
Salt and pepper

My Version of the Famous Jennifer Aniston Salad

 

This salad is delicious and easy. Plus you can prep it the day before and even add the dressing. I just wait to add the nuts and feta until I'm serving or ready to eat. 

Salad

Kale – sliced thin

Persian cucumber – seeded and chopped

Radish – sliced thin

Garbanzo beans – drained and rinsed

Quinoa

Red onion – chopped & soaked in hot water to take the edge off

Parsley – chopped

Mint – chopped

Sliced almonds – toasted

Pistachios 

Feta – sprinkle at the end

Sumac – sprinkle at the end

 

Dressing 

Olive oil

Lemon juice

Dijon

Garlic smashed into a paste

Honey or syrup - just a tiny bit to offset the citrus

Salt

Pepper

Za’atar

 

You could use the recipe here or here if you want precise measurements. They are both probably great. 

Butter Lettuce Salad

Threw this together with things I had in the fridge for a little side salad. Delicious!

Butter lettuce

Radish

Persian cucumber

Chives

Avocado

Jennifer Fisher Mustard Vinaigrette

Greek Chicken Burger Salad

I saw this recipe on Jennifer Fisher's instagram feed and knew it was going to be a winner. It is so flavorful and delicious. Perfect leftovers too for lunch the next day. 

Greek Chicken Burger Salad

 

Chicken Burger

1 lb ground chicken

½ yellow onion, sautéed and softened in olive oil

3 cloves of garlic, minced and sautéed in olive oil

Dill – huge handful or two of fresh dill, chopped

Parsley – handful of fresh parsley, chopped

Squeeze of lemon juice and maybe a little zest

Jennifer Fisher universal salt

Pepper – lots

 

Mix ingredients and then form into 3 meatballs. Heat olive oil in a pan over medium high-heat and add chicken. Flatten into patties. They don’t have to be perfect circles. Fry until browned and then flip to brown the other side.

 

Salad

Romaine

Cucumber

Tomato

Feta

Red onion

Green olive

Fresh dill

Jennifer Fisher Mustard Vinaigrette

Marnie Jean's Vegetarian Tacos

 

I'm obsessed with this cauliflower and garbanzo bean taco recipe inspired by my goddaughter Marnie. It was so good! I made a slight adjustment roasting instead of pan frying so I could do a larger quantity but either method would be great. She suggested sour cream on top so I made a little avocado sour cream sauce and added sliced jalapeño for some heat. The whole meal was perfection. 

 

Marnie Jean’s Tacos 

 

Tacos:

 

Cauliflower - cut into large chunks

Cabbage - sliced into ½ inch ribbons

Garbanzo beans - drained, rinsed and dried

Yellow onion, diced

Taco base/shell (we like casava or corn tortillas)

 

Toppings:

 

Avocado crema

Fresh cilantro

Jalapeno, thinly sliced

Fresh squeeze of lime juice

Hot sauce if you like but mine didn’t even need it

 

Directions:

 

Preheat oven to 400 degrees. 

 

Cauliflower

Olive oil

1 t cumin

1 t coriander

½ t paprika

Salt

Pepper

 

Toss cauliflower with spices and oil. Add to a sheet pan and roast roughly 20-40 minutes depending on size. Flip once or twice and watch carefully. You want them to become golden but not burnt. 

 

Cabbage

Olive oil

1 t cumin

1 t coriander

½ t paprika

Salt

Pepper

 

Toss cabbage with spices and oil. Add to a sheet pan and roast roughly 5-15 minutes depending on size. You want it to roast and start to brown and caramelize.

 

Garbanzo beans

½ chopped yellow onion

Olive oil

1 t cumin

1 t coriander

½ t paprika

Salt

Pepper

 

Toss beans with spices, oil and onion. Add to a pan and roast roughly 10-15 minutes, tossing once or twice.

 

Avocado Crema

½ avocado

½ cup sour cream

Juice of 1 ½  limes

1clove of garlic, minced and smashed into a paste

½ - 1” jalapeno, minced

Small handful cilantro leaves

Salt

 

Combine in a blender or food processor. 

 

Once you have all the fillings and toppings ready, heat the tortilla in a touch of olive oil. Sprinkle with paprika and maybe a little rub of the cut edge of a lime. Once warm add the toppings and enjoy!

Israeli Chopped Salad

 

A chef I know made this for me and I loved it. I've been making it a lot lately. You can prep all the ingredients and then throw small batches together all week. It's clean, healthy and satisfying. 

Israeli Chopped Salad

Salad

Kale – sliced thin

Persian cucumber – seeded and chopped

Green onion – green and light green parts sliced

Parsley – chopped

Cilantro – chopped

Almonds – toasted

Pistachios – toasted

Tart cherries – chopped

Feta – sprinkle at the end

Sumac – sprinkle at the end

 

Dressing

Olive oil

Lemon juice

Splash of red wine vinegar

Garlic smashed into a paste

Pepperoncinis – minced

Salt

Pepper

Za’atar

Israeli Chicken Sofrito Dinner with Sides

This dinner was perfection. My new weekly go-to.
 
Israeli Chicken Sofrito 
Recipe here
I’ve made this a few times and every time I make a few adjustments. Tonight I made it with 2 legs and 2 thighs (skin on). Same sauce and spices. Added 1/8 t cayenne pepper. Next time I would add parsley or cilantro at the very end. 
 
Roasted Za’atar Carrots 
Recipe here (minus the yogurt sauce)
 
Sauteed Kale 
Recipe here
 
White rice
Day old so I reheated with 2 T butter and a splash of water

Shredded Chicken Taco Bowls

  

This is a new dinner I crave every few months. It’s so satisfying. It has it all… carbs, protein, spice, salt, crunch. I love it every time.

 

Shredded Chicken Taco Bowls

 

Shredded chicken (recipe below)

White rice

Cumin black beans (some version of this recipe)

Some type of cabbage slaw (this is the cabbage salad from Erewhon and I love it)

Iceberg lettuce, chopped

Cilantro

Jalapeno, sliced super thin

Tortilla chips

Steamed broccoli

Salsa

Sour cream

 

I plate it all divided so it looks pretty and then mix it all together before I eat it.

 

Shredded chicken

 

Chicken Tenders – 1 package

Simply Organic mild taco simmer sauce – 1 packet

 

Put the tenders in a small pan with the sauce and set to low for 30-45 minutes. Stir them around every so often and once they are cooked, use two forks to shred the meat. It should break apart very easily. Then leave in the sauce until you are ready to plate.