Tag Archives: one pot meal

Mexican Stuffed Peppers

Posted in mexican, Uncategorized by

With ground chicken, melty cheese, quinoa, and jarred salsa cooked in one pot, this Mexican stuffed peppers recipe is like a healthy taco in a bell pepper shell.

Just like a healthy taco in a bell pepper shell

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 3

Ingredients 

• 3 bell peppers , stems and tops removed, then seeded and

• 1 pound ground chicken

• 1/2 medium onion, chopped

• 12 ounce jar restaurant style salsa

• 1 T taco seasoning (see homemade taco seasoning recipe here)

• 1 cup cooked quinoa

• 1/4 teaspoon kosher salt

• 1 cup shredded cheese , Mexican blend or cheddar

• 2 tablespoons chopped cilantro

• ¼ cup sour cream , optional

Instructions

• Preheat the oven to 350 degrees F.

• Brown the ground chicken in a large fry pan over medium high heat for 3-5 minutes or until cooked almost through. Add the onion cook until softened, about 5 more minutes. Stir in the jarred salsa, and taco seasoning. Add the quinoa and then reduce to medium low. Cover and cook for 5 minutes, stirring occasionally.

• Fold in ¾ of the chopped cilantro, reserving some for garnish.

• While the meat is cooking, cut off the tops of the peppers, spoon out the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with ¼ cup water. Cover with plastic wrap and microwave for 3 minutes or until they soften but still hold their shape.

• Transfer the peppers to a baking dish. Fill the peppers with the hot meat and quinoa mixture.

• Bake for 18-20 minutes or until peppers are tender. Sprinkle with cheese and heat for an additional minute or two until the cheese has melted. Garnish with the chopped cilantro and sour cream if you’d like, and serve.

Leftover Turkey Tuscan Orzo Pasta

Posted in 30 minute meals, chicken, holiday favorites, main meal, pasta by

Servings: 4

Ingredients

  • 2 tbsp olive oil or olive oil spray for a slimming friendly version
  • 1 onion , finely diced
  • 3-4 garlic cloves , minced
  • 55 g | ½ cup sun-dried tomatoes , rinsed for slimming version
  • ½ tsp salt
  • ¼ tsp paprika
  • 150 g | 1 cup dry orzo pasta
  • 300 g | 10½ oz (3 cups) leftover cooked turkey or chicken , diced small
  • 2 tbsp white wine or stock to deglaze pan, optional
  • 500 ml | 2 cups homemade chicken stock
  • 240 g | 1 cup reduced fat sour cream
  • 60 g | 2 cups fresh baby spinach
  • 2 tbsp freshly grated Parmesan cheese to serve (optional)
  • Lemon zest , to garnish (optional)
  • Salt and pepper to season to taste

Process

STEP 1. Heat a tablespoon of oil (from the sun-dried tomatoes jar for extra flavour!) in a large frying pan.

STEP 2. Add the onion and stir to coat in the oil and cook the onion over  low heat for 10-15 minutes, stirring occasionally. You want the onion to soften but not burn.
STEP 3. Stir in the minced garlic, chopped sun-dried tomatoes, salt, and paprika. Sauté for a few minutes.

STEP 4. If the pan is getting a bit dry you can deglaze it with a splash of white wine/ vermouth (or chicken stock).
STEP 5. Add the orzo pasta and stir to toast in the oil and seasonings.

STEP 6. Stir in the diced turkey (or chicken).
STEP 7. Pour in the stock and bring to a simmer, scraping the bottom of the pan (orzo may have a tendency to stick).

STEP 8. Add sour cream and stir to combine. 
STEP 8. Cover the pan and cook for 12-15 minutes, stirring halfway.

STEP 9. Uncover the pot and use a wooden spoon to give it a good stir. The orzo should be cooked and the dish creamy and delicious. Add handfuls of fresh spinach, stirring into the creamy orzo until it wilts.


STEP 11. Grate some fresh Parmesan over the dish, check the seasoning and serve. SOOOO YUMMY!

Variations: A can swap out sour cream for non fat or low fat Greek yogurt and you can swap out grain free cassava orzo instead of traditional orzo if you are looking for gluten free option.