Stuffed Poblano Peppers

stuffed poblano peppers

Hey there friends! So, by now many of you know that I had my beautiful baby girl about 6 weeks ago. I sincerely apologize for completely ignoring my blog in the final months of my pregnancy and first weeks of motherhood but…I’m sure you can understand why. =)

pepper

In hopes to win you back I want to share what I have been up to, you know, aside from Netflix/HGTV binge watching, and sleep walking through Target or Kroger with a baby in one hand and Starbucks in the other. I also have had more time this week to really get creative in the kitchen with what ingredients I happen to have on hand, as you can imagine, it is hard to run to the store if I forget something.

peppers

These stuffed peppers are SUPER easy to make. Especially if you have leftover meat like I did and can throw that in a bell pepper as shown below, bake, and serve with rice for an impressive looking dinner with minimal effort.

Try these out this weekend! I promise they won’t disappoint!

peppers


Stuffed Poblano Peppers

Servings: 2

Ingredients:

 

  • 2 poblano peppers
  • 1 lb ground turkey (or beef if you prefer)
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 can no-salt added diced tomatoes
  • 2 Tbsp. ground cumin
  • 1 Tbsp. chili powder
  • 1/2 tsp. salt (or to taste)
  • 1 tsp. fresh ground pepper (or to taste)
  • 2 tsp. olive oil
  • 1/2 cup shredded cheddar cheese

Directions:

  1. Preheat oven to 375 degrees F.
  2. In dutch oven or large saucepan over medium high heat, heat olive oil, add in turkey and cook until no longer pink. Drain excess fat, set aside. To same pot, add onion and garlic and saute until translucent.
  3. Add turkey into pot with garlic and onion. Add in spices (cumin, chili powder, salt, pepper) and tomatoes. Simmer for minimum of 10 minutes.
  4. Slice a “cap” off of poblano peppers by removing a sliver of the pepper lengthwise on one side creating a bowl to place the meat mixture into. Do not cut all the way through both sides of the pepper. You should be able to stuff it full and for it to lay flat on baking sheet. Remove any veins and seeds.
    1. Note: Add the extra poblano from the caps removed into meat mixture to reduce waste!
  5. Stuff meat mixture into peppers, filling as much as possible.
  6. In casserole dish or on baking sheet lined with either foil or parchment paper, add filled poblano peppers. Bake for 30-40 minutes or until peppers are tender. Take out of oven, top with cheese, then place back into oven for an additional 5-10 minutes or until cheese is melted.
  7. Serve over brown rice and top with sour cream, guacamole, taco sauce, or salsa.

Fresh Pesto Pasta

Pesto Pasta

I’m backkkk! It has been a crazy summer with working and getting ready for this baby (due ANY day now…)! I have been creating lots of new recipes and taking photos of them just have been so busy at work and drained once I’m home that I haven’t had time to sit down and do any writing. 

Pesto Pasta 3

Given there is a heat dome over Richmond right now and me being 39 weeks pregnant I have only wanted cold foods to eat lately. Cold watermelon is my JAM right now! I think my husband is astonished how quickly I eat all the watermelon. We have to buy 2-3 a week but hey, at least its healthy right?! This pesto pasta recipe looked SO good when I found it on Pinterest I had to give it a go. 

Pesto Pasta

This recipe is great for many reasons but most of all because it is super flavorful! Your family and guests will definitely be impressed when you serve this up! The great thing is it is probably even better as leftovers once the pesto has had a chance to really soak in the pasta overnight, enhancing the flavors. 

Pesto Pasta 1

You can absolutely make this 1 step easier by buying pre-made pesto from the store but trust me on this…home made is ALWAYS better. Fresher and healthier. Give this a go and let me know how you love it!


Pesto Pasta 

Serves: 4

Ingredients:

Fresh Pesto:

  • 1/4 cup pine nuts
  • 3 garlic cloves, finely minced
  • 2 cups packed fresh basil leaves
  • 2/3 cup extra virgin olive oil
  • 2/3 cup freshly grated Pecorino cheese
  • Salt and Pepper to taste

Pasta:

  • 1 package whole wheat rotini (or pasta of choice)
  • 2 1/2 cups halved grape tomatoes
  • 1 cup fresh basil leaves, chopped
  • 1/2 cup red pepper flakes
  • 2 cups cooked, chopped chicken

Directions:

  1. In food processor, combine pine nuts, garlic cloves, and basil. Pulse until coarsely chopped. Slowly add in the olive oil while pulsing until fully incorporated and smooth. Season with salt and pepper, add cheese, and stir until incorporated.
    1. Note: If freezing, transfer to an air tight container, drizzle remaining oil overtop and freeze for up to 3 months. Thaw, stir in cheese and serve.
  2. Cook pasta according to package instructions. Once cooked, rinse with cool water and drain.
  3. In large bowl, add pasta, pesto, chicken, tomatoes, and fresh basil. Top with additional Pecorino or Parmesan cheese as desired. Season with salt, pepper, and red pepper flakes (if desired). Serve warm or cold and enjoy!!

Pulled Buffalo Chicken Sandwiches

buffalo chicken sandwich

Goooood Mornin’! It is an amazingly beautiful (albeit hot) summer day today. Automatically puts me in a great mood to wake up to plentiful sunshine.

We are low on groceries right now. Not just, oh we are out of milk again low on groceries.The kind of low on groceries where you have to think of some very interesting meal combinations and eat breakfast for dinner.

buffalo chicken sandwichSo in light of this disas…I mean, challenge,  I was super proud of myself for coming up with these deee-lish buffalo chicken sandwiches that were super tasty and healthy for me and baby! It was like going out to eat at a pub in our own home. Will definitely be trying some variations of this with BBQ sauce and (baked) onion rings on top. Yum!!!!!

buffalo chicken sandwich

Comment if you try any of my recipes and love them. I love to hear good, and bad, feedback as it helps me in writing future posts!!! 🙂 Who knows, maybe this next month I will even send you a FREE homemade recipe just for commenting!


Pulled Buffalo Chicken Sandwiches

Serves: 4

Ingredients:

  • 3 boneless, skinless chicken breasts
  • 1 tsp. garlic powder
  • salt and pepper to taste
  • 1 1/2 Tbsp. olive oil
  • 1 cup Frank’s hot buffalo sauce
  • 1 stalk celery, finely chopped
  • 1 cup sweet onion, minced
  • 1 tsp. cayenne pepper powder
  • 4 whole wheat buns
  • 1 Tbsp. low-fat ranch dressing (this one if my favorite brand!)

Directions:

  1. Preheat oven to 375°F. Coat chicken with 1 Tbsp. olive oil, garlic powder, salt and pepper (to taste) and place on baking sheet. Bake for 35-45 minutes until chicken is cooked through. Allow to cool for 5-10 minutes prior to next step to lock in juices.
  2. In food processor (or by fork), shred the chicken. Be careful not to over process, you want it to be chunky not finely minced.
  3. In medium saucepan or dutch oven, heat remaining olive oil over medium heat. Add celery and onions and saute until tender.
  4. Add chicken to saucepan/dutch oven along with cayenne pepper powder (if desired) and hot sauce, stir to combine. If too dry, continue adding hot sauce 1 Tbsp. at a time until you get desired texture. Turn to low and let simmer for 5 minutes.
  5. To serve: Toast buns (if desired), top with chicken mixture, sliced tomato, and low-fat ranch dressing. Enjoy!

Fluffy Homemade Pancakes

pancakes

Hey everybody! So sorry for making you wait until this morning for this yummy recipe. I had a bunch of stuff going on over the weekend and a tiny health issue on Sunday so I was unable to blog. All is good now and you will have this recipe for the upcoming holiday weekend to impress all your friends and family with!!

pancakes

So light, fluffy, with the perfect hint of vanilla. Mmmmm. I want some now. It is SO incredibly simple I almost feel stupid posting this. But that would truly be a disservice to you all because I have tried many different recipes for healthier versions of standard buttermilk pancakes over the years and these are the absolute BEST replication of that. I found this recipe from Home Grown and Healthy’s blog if you want to see the original.

pancakes

Here are some tips to ensure you get the best pancakes:

  • The secret to really amazing pancakes is to let the batter sit after mixing so that it gets frothy and bubbly again. Those bubbles create pockets in the batter that adds to the fluffy and light texture you want in the end result.
  • As seen below, make sure to wait until the tops begin to bubble prior to flipping so your pancakes don’t break apart and are cooked through. Do not over crowd the pan.They should be perfectly golden brown!

pancakes

Let me know if you enjoyed these as much as I did!


Homemade Pancakes

Serves: Approximately 8 pancakes

Ingredients:

  • 3/4 cup milk
  • 2 Tbsp. apple cider vinegar (organic preferably)
  • 1 cup white whole-wheat flour
  • 1 Tbsp. pure organic maple syrup
  • 1 tsp. vanilla extract
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 egg
  • Organic butter for cooking

Directions:

  1. In a small bowl, combine milk and vinegar. Let stand for 10 minutes to sour.
  2. In a larger bowl, combine the rest of the ingredients. Add the milk mixture and stir well to combine. Important: Let stand for approximately 10 more minutes, do not stir any further prior to adding to pan!!
  3. Heat skillet over medium heat. Add a small amount of butter to pan and let melt. Ladle 1/4 cup of pancake batter at a time into pan (can fit ~ 2 pancakes worth in smaller skillet at a time, do not overcrowd).
  4. When the top begins to bubble (~2-3 minutes), flip and cook an additional 2-3 minutes.
  5. Remove from heat, top with organic raw honey, pure maple syrup, or fresh fruit and enjoy!

(Healthy) Chicken Taco Salad

chicken taco salad

We are almost to the weekend guys – we can make it!! At least that’s what I tell myself about this time on every Thursday morning…

This morning I have been dreaming of warmer weather and sun soaked beaches. Which brings me to thinking about margaritas and Mexican food. Since I am stuck at work and not able to get down to a tropical paradise I thought I would instead share this incredibly simple Mexican recipe with you guys! It took very little time and effort to throw together (would be even less with pre-cooked chicken!) but looked impressive enough to serve to guests!

chicken taco salad

My love for Mexican food knows no bounds. I try to limit myself though because I can easily go overboard with the chips and salsa…and guac…and queso…and margaritas. Are you beginning to see my problem? It can easily add up to a whopping amount of calories and fat.

chicken taco salad

To cut down on all the added calories and fat, I cut out the tortillas that I would usually eat with a burrito or tacos and replaced it with fresh, crisp lettuce. This dish has SO much flavor and different textures going on that are really pleasing to the palate so be sure to give this a try for your next TACO TUESDAY night with your family :)!!

chicken taco salad

Be sure to comment if you try/share any of my recipes as I really am anxious to hear feedback from you all! It helps me better suit which recipes I should come up with next!

**Note: This should serve 4 people but my hubby and I went a little crazy and filled our plates way too high with splitting the entire dish in half…needless to say there were leftovers! Serve with baked tortilla chips and fresh, low sodium salsa! Now I need some for lunch…


{Healthy} Chicken Taco Salad

Serves: 4

Ingredients:

  • 2 boneless, skinless chicken breasts, cut into 1/2in-1in. cubes
  • 1 head of lettuce (bibb was what I used but can use any), washed
  • 1 can no-salt added corn
  • 1 can low-sodium black beans
  • 1 tomato, diced
  • 1 jalapeno, sliced
  • 1 medium sweet onion, sliced
  • 1 green bell pepper, sliced
  • 1/2 cup sharp cheddar cheese, shredded
  • 1/2 cup salsa (I used medium)
  • 2 Tbsp. Extra Virgin Olive Oil
  • 1/2 lime, juiced
  • 1 tsp. cumin
  • salt and pepper, to taste
  • 2 Tbsp. (or more!) Ortega medium taco sauce, optional for topping

Directions:

  1. In medium sauce pan over medium-high heat, add oil and chicken and cook until cooked through (no pink in the center). Turn heat to low, add salsa, cover and simmer for 30 minutes.
  2. While chicken is simmering, add oil, green pepper, and onion to saute pan over medium-high heat. Saute until tender and set aside.
  3. Heat up can of corn in microwave per directions on can (about 2 minutes). Add black beans to a microwave safe bowl with cumin, lime juice, salt, and pepper and microwave until heated through. Set aside to cool.
  4. Assemble taco salad by layering on a plate in this order, ensuring to divide into equal parts for all servings: lettuce, chicken/salsa mixture, onion and pepper mixture, corn, black beans, tomatoes, cheese, jalapenos.
  5. Drizzle taco sauce, or more salsa, on top if desired and enjoy!! Serve alongside homemade guacamole or chips and salsa.