Wednesday, June 27, 2012

Recent New Dinners

Before Adam left, we ate some pretty good new dinners that are definitely worth sharing. So here we go. 

 From: simplylovefood.blog.com

Ingredients:
  • Olive Oil ( I used Tahitian lime olive oil)
  • 1/2 lb lean ground turkey breast
  • 1 cup chopped onions
  • 1 heaping tbsp of homemade taco seasoning (or you can use the packaged type if you like)
  • 2 cups of cooked rice (any type you like – I like brown or even quinoa)
  • 3-4 organic bell peppers, halved and seeds removed
  • 1 can of black beans, drained & rinsed
  • ½ cup of organic frozen corn
  • 1 (15 -16 ounce) jar of salsa
  • Shredded Cheddar Cheese
  • Toppings:
  • fresh cilantro
  • sour cream
  • sliced avocado
Directions:
Pre heat the oven to 400 degrees. Lightly coat the peppers with olive oil and roast in a baking dish about 20-25 minutes, just until cooked thru. Remove the peppers from the oven and allow to cool until you can handle them.

*****Note –It's easier to cook your turkey ahead of time that way you do not have to worry about it later. Sauteeing the onions with the meat is good too. Then add in the cooked rice, black beans and corn. (But that's just how I did it).

In a bowl add the taco seasoning, cooked ground turkey, chopped onions, black beans, corn and rice. Add in the jar of salsa and mix well.
Carefully spoon the turkey mixture into each half of the bell peppers and place back into the baking dish. Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way thru. Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven just until the cheese has melted.
Remove from the oven and top with fresh cilantro, avocado slices and/or sour cream just before serving.

**Mine**

I already have a recipe for stuffed peppers in my recipe collection, but I had to try this one out. Why? Because it was all over Pinterest of course, so it had to be good. DUH! But really that is the truth, and it proved to be right. THEY ARE SO GOOD! I prefer to cook them with the sweeter peppers, such as the red and yellow ones, but that's just me :)

From: tastykitchen.com

Ingredients:
  • FOR THE FILLING:
  • 1 Tablespoon Canola Oil
  • 2 cloves Garlic, Minced
  • 1 teaspoon Chili Powder
  • 1 whole Pepper From A Can Of Chipotles In Adobo, Minced
  • 1 Tablespoon Sauce From A Can Of Chipotles In Adobo
  • 1 teaspoon Ground Cumin
  • 4 dashes Cayenne Pepper
  • 1 can Pinto Beans, Drained And Rinsed, 15 Ounce Can
  • 1 can Black Beans, Drained And Rinsed (15 Ounce Can)
  • ⅓ cups Water
  • 2 cups Brown Rice, Cooked According To Package Instructions
  • ¼ cups Fresh Salsa
  • FOR THE TACO ASSEMBLY:
  • 6 whole Tortillas, Burrito Sized, Warmed
  • 8 ounces, weight Shredded Cheese
  • 3 cups Shredded Lettuce, More As Desired
  • 4 whole Green Onions, Chopped
  • 8 ounces, fluid Fat Free Greek Yogurt (a great substitute for sour cream)
Directions:
Heat canola oil in a large skillet over medium heat. Add the garlic, chili powder, chipotle, adobo sauce, cumin, and cayenne. Cook briefly until fragrant, about 30-60 seconds. Add in drained and rinsed beans, and water. Bring to a simmer, then lower heat to medium-low and cook for 8 minutes, mashing the bean mixture slightly. Remove from heat, and stir in rice and salsa.

Divide mixture evenly down the center of each tortilla. Top with cheese, lettuce, green onions, and Greek yogurt. Roll up, and serve! Serves 6 ( I half this recipe or cook this much and have it for the next week too).

This was another one of those, "I've seen it on pinterest and I need to try these. So glad I did. Adam and I like spicy, and these were a great fulfiller of that need for spice! Also, I love how quick and easy they were to make. After working a long day, it's nice to have a meal every once in awhile that isn't so time consuming. LOVE THIS MEAL! It's currently one of Adam's favorites!

From: sixsistersstuff.com

Ingredients:

4-6 Boneless Chicken Breasts (mine were still frozen!)
1 Bottle Barbecue Sauce (Your favorite kind)
1 20 oz. can Pineapple Chunks, drained
Directions:
Spray the inside of your crock pot with cooking spray for an easy cleanup!  Place frozen chicken breasts in the crock pot and cover with sauce.  Empty can of drained pineapple chunks on top.  Cook on High for 2-3 hours or Low for 4-6 hours.  Shred chicken with two forks while still in the crock pot so the chicken will be well coated with sauce.  Serve over rice or quinoa.
**Mine**
This is a great easy meal. I used the homemade BBQ sauce I had made, and it tasted just fine with it, but this would taste really good with a tropical bbq sauce. Your call :)
From: the diva-dish.com
Ingredients:
  • 1/2 C. dry quinoa
  • 2 C. vegetable broth
  • 1 can garbanzo beans (drained and rinsed)
  • 1 c. cherry tomatoes cut in half
  • 2 avocados diced
  • 2 C. spinach
  • 1 bunch cilantro
  • 1/4 C. onion
  • 2 small cloves garlic

For the dressing:
  • Juice of 2 lemons
  • zest of 1 lemon
  • 2 tsp. dijon mustard
  • 2 tsp. olive oil
  • 1 tsp. agave nectar
  • 1/2 tsp. cumin
  • dash of salt and pepper
Directions:
  1. Make your quinoa first. Soak the quinoa in a pot in the veggie broth for about 15 minutes. After that, turn on the heat to medium high and let the quinoa come to a boil. Once it boils, reduce heat to medium/low and let quinoa simmer. Stir every so often, and cook quinoa for about 20-25 minutes just until the liquid absorbs. You don’t want it completely dried out, so when there is just a TINY amount of liquid left in the pot, remove it from heat and put a lid on it. Set it aside, and make the rest of the salad.
  2.  In a food processor, add your spinach and cilantro. Make sure to wash you greens.
  3.  Process the greens until they are finely diced. You can do this by hand as well if you don’t have a food processor.
  4.  Add the greens to a bowl, and set aside. Next take your onion and garlic and finely dice those , and add to the greens mixture. Next add your chickpeas and stir until everything is combined and coated. If the quinoa is cooled, you can add it to the chickpea mixture next.
  5.  Make your dressing by whisking all the ingredients together. Pour over salad, and mix until combined. Add in tomatoes and avocado and mix. Set in fridge for about 10-15 minutes before serving so the flavors set.
**Mine**

This is SUCH a good salad. It really is. The flavors all go really well together, I just love it! Plus, it's really healthy, too! This will be making other appearances this summer for sure! It's the perfect Summer salad!

Hope you try out some of these, they definitely are worth the try!
(All of these are added to the recipe collection. I'm trying to do better updating. Can't you tell??)
 

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