Stuffed Baby Bells

• 1- 1 lb. package assorted baby bell peppers
• 2 tbsp. olive oil
• 1 small onion, chipped
• 1 pasilla pepper, minced
• 1 tbsp. chopped garlic
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1 tsp. salt
• 2 tsp. chili powder
• 1/2 lb. extra lean ground turkey
• 1 cup shredded reduced fat mozzarella cheese

Heat the olive oil in a large skillet over medium high heat.  Add the baby bell peppers in a single layer and cook, turning, until the skins blister and start browning, 8 minutes.  Transfer to a plate to cool.

Add the onion, pasilla, garlic and spices to the skillet, cook, stirring until the onion becomes translucent, 5 minutes.  Add the turkey, and cook, breaking up the meat while it cooks, until no longer pink, 3 minutes.  Remove from the heat and let cool.

Preheat the oven to 425F.

Make a slit in each bell pepper with a paring knife, opening up the bell as you cut it.  Stir the cheese into the meat mixture and using your fingers, stuff the baby bells.  Transfer to a baking sheet and bake 10 minutes.

Serve with salsa, sour cream and avocado.

Enjoy!!

Chicken Taco Stuffed Zucchini

• 4 medium zucchinis, cut in half lengthwise
• 1 1/2 cups mild salsa, divided
• 1 lb lean ground chicken
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp salt
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp oregano
• 1/2 small yellow onion, minced
• 1/2 cup chopped green bell pepper
• 8 oz can tomato sauce
• 1/2 cup reduced fat Mexican blend shredded cheese
• chopped green onion, avocado and sour cream for topping

Bring a pot of water to a boil.

Using a melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half. Drop zucchini halves in boiling water and cook 1 minute. Remove from water and drain.

Place 1 cup of salsa in the bottom of a large baking dish and arrange the zucchinis in 2 rows.

Preheat oven to 400F.

Chop the scooped out flesh of the zucchini and set aside 1/2  cup to add to the taco filling, discarding the rest or save to use for something else.

In a large skillet, heat a small amount of olive oil over medium heat and brown the chicken, breaking it up while it cooks. When no longer pink, add the spices and mix well. Add the onion, bell pepper, reserved zucchini and tomato sauce. Stir, cover, reduce heat and simmer on low for 10 minutes, stirring occasionally.



Using a spoon, fill the hollowed zucchini boats with about 1/2 cup of the taco meat in each, pressing firmly, dividing the taco meat equally. Top each filled zucchini with 1 tablespoon of salsa and 1 tablespoon of shredded cheese.

Cover with foil and bake 30 minutes until cheese is melted and zucchini is cooked through.

Top with sliced green onions, avocado and sour cream.   Enjoy!!

 

Pork and Peppers

• 1 large pork tenderloin (about 1.5 pounds), trimmed
• 3 tablespoons olive oil
• 1 medium yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 2 tbsp. crushed garlic
• 16 fresh sage leaves
• 1/4 cup marinara sauce
• 1/4 cup sliced pickled pepperoncini, plus 2 teaspoons liquid from the jar
• 1/3 cup dry white wine
• 2/3 cup low-sodium chicken broth
• 1/4 cup grated parmesan cheese

Preheat the broiler. Slice the pork into 1-inch-thick pieces; lightly season with salt and freshly ground black pepper. Heat a large ovenproof skillet over medium-high heat; add 1 tablespoon olive oil. Add the onion and bell peppers; season with salt and freshly ground black pepper and cook until the vegetables are crisp-tender and slightly browned, 6 minutes. Transfer to a plate.

Add the remaining 2 tablespoons oil to the skillet. Add the pork and sear over high heat until browned, 4 minutes on the first side and 2 minutes on the second side.  Transfer the pork to the plate with the onion and peppers.

Reduce the heat to medium and add the garlic, sage and marinara sauce to the skillet. Cook, stirring, about a minute. Add the pepperoncini slices and their liquid, then pour in the wine and bring to a boil. Add the broth and return to a simmer. Arrange the pork in a single layer in the skillet; add the onion and peppers and sprinkle with cheese. Transfer to the oven and broil until the pork is cooked through, 7 minutes.

Enjoy!

King Crab Legs and Garlic Shrimp

King Crab Legs

Preheat oven to 350 F.

Arrange crab legs in shallow baking pan. Add hot water to fill pan 1/8 inch deep. Cover with foil. Bake until just heated through, 7 to 10 minutes.

Serve with melted butter.

Garlic Shrimp

• 2 tablespoons butter
• 1  pound shrimp, peeled and deveined 
• 1 tbsp. chopped garlic
• Dash of red pepper flakes
• 1/4  cup parsley leaves, minced
• 1 tbsp. lemon juice

In a large skillet, heat butter over medium heat until the butter stops foaming, about 45 seconds. Add the shrimp and garlic, sprinkle with red pepper flakes, and sauté over medium heat, turning frequently, until the shrimp just turn pink, about 5 minutes.  Add the parsley and lemon juice, stir well. Remove the pan from the heat and serve immediately.

Dinner is Served!

Slow Cooker Chicken Salsa Verde

• 1 1/2 lbs. boneless skinless chicken breast tenders, rinsed
• 2 cups reduced sodium chicken broth
• 1 large green bell pepper, chopped
• 1 medium yellow onion, thinly sliced
• 1 tbsp. chopped garlic
• 1 jalapeno, minced
• 1 - 16oz. jar salsa verde
• 2 tsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. salt
• Freshly cracked black pepper
• Juice of 1 lime

Combine all ingredients into a slow cooker.  Stir to combine.  Cook on low for 7 hours.

Serve as tacos or burrito bowls!

For Serving:

• Shredded lettuce
• Pickled jalapenos
• Avocado
• Black Olives
• Sour Cream
• Shredded Cheese

Braised Chicken & Peppers

• 1/2 cup dry white wine
• 2 tsp. ground cumin
• 2 tsp. dried oregano
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 - 14.5 oz. can petite diced tomatoes
• 1 medium onion, thinly sliced
• 2 red bell peppers, thinly sliced
• 1 tbsp. capers, chopped
• 1 tbsp. chopped garlic
• 1 lb. boneless skinless chicken breast, rinsed and dried

In a slow cooker, whisk together the wine, cumin, oregano, salt & pepper.  Stir in the tomatoes with their juices, onion, bell peppers, garlic and capers. Nestle the chicken among the vegetables and cook on low 6-7 hours, until the chicken shreds easily.

Super Delish!

Chicken Salsa Verde

• 1 1/2 lb. boneless, skinless chicken breasts (3 - 4 breasts)
• Salt and freshly ground black pepper
• 2 tbsp. olive oil
• 2 cups reduced sodium chicken broth
• 1 1/2 cups salsa verde
• 1 medium onion, thinly sliced
• 1 tbsp. chopped garlic
• 1 jalapeño, minced
• Avocado, for garnish

Rinse the chicken breasts and season with salt and pepper on both sides. Heat oil in a large skillet over medium-high heat. Sear chicken breasts until golden brown, 3 - 4 minutes per side. Transfer chicken to a plate.

Add broth to skillet and bring to a boil. Add the onion, garlic, and jalapeño, season with freshly ground black pepper, reduce heat to a simmer for 5 minutes.  Add the salsa verde and continue to simmer 10 minutes. Return chicken breasts to pan and continue to simmer until sauce is thickened and chicken is cooked through, 8 - 10 minutes longer.

Serve the chicken with the sauce and garnish with avocado, if desired.