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Recipe of the Week: Turkey Stuffed Cubanelle Peppers

Prep Time: 5 mins
Cook Time: 45 mins
Total Time: 50 mins
Servings: 5-6

Turkey Stuffed Cubanelle Peppers

Ingredients:

  • 5-6 Cubanelle peppers
  • 1 teaspoon olive oil
  • 1 jalapeno pepper chopped
  • 1 small yellow onion chopped
  • 1 pound ground turkey
  • 1 tablespoon red chili powder
  • 1 teaspoon corn starch
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • ½ cup water or chicken stock
  • 1 cup shredded Manchego cheese

For Serving: Fresh chopped herbs, spicy chili flakes, pesto or zhug (optional)

Instructions:

  1. Preheat the oven to 350 degrees F.
  2. Heat a large pan to medium heat and add the olive oil.
  3. Add the jalapeno and onion and cook until softened, about 4-5 minutes.
  4. Add the ground turkey and cook it through, stiring as you go, about 8 minutes.
  5. Stir in the seasonings and water or chicken stock. Simmer for 10 minutes to let the flavors mingle and the moisture to evaporate. Remove from heat.
  6. Slice the Cubanelle peppers in half lengthwise and scoop out the innards. Set them onto a large baking sheet.
  7. Scoop the seasoned ground turkey into the pepper halves then top them with Manchego cheese.
  8. Bake them for 20 minutes for slightly crunchier peppers, or 30 minutes for softer.
  9. Remove and sprinkle with spicy chili flakes, fresh chopped herbs, and pesto, zhug or chermoula, if desired.

Nutrition:

Calories: 280, Carbohydrates: 8g, Protein: 23g, Fat: 17g

Original recipe from Chili Pepper Madness can be found here!

Recipe of the Week: Sweet Potato Salmon Cakes

We know you’re running a tight schedule, so look no further for a quick and easy weeknight meal. These cakes are packed with whole grains, protein and taste like you’ve spent hours in the kitchen!

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 cakes

Ingredients

  • 1 medium sweet potato, peeled
  • 1/2 cup cooked quino
  • 1 6 oz can wild salmon (skinless and boneless if possible)
  • 2 large eggs
  • 4 green onions minced
  • 2 tablespoons gluten-free cornmeal/flour of choice
  • Salt & pepper to taste
  • Oil for cooking

Instructions

  1. Cut the sweet potato into cubes. You’ll have about 2 cups. Add them to a steamer basket and steam for 5 – 7 minutes until the potatoes are fork-tender.
  2. Allow the sweet potatoes to cool slightly, then transfer them to a bowl and mash them until (almost) smooth.
  3. Add the rest of ingredients into the mixing bowl and mix with a wooden spoon until everything is combined and a dough has formed.
  4. Form the dough into 6 patties, place on a plate and set aside.
  5. Heat the oil in a 10″ skillet over medium heat. Sauté the salmon cakes for 3 – 5 minutes per side, until browned, crispy and heated through.
  6. Serve warm with your desired dipping sauce (try guacamole with sriracha mixed in!)

Nutrition

Serving: 1cake | Calories: 134kcal | Carbohydrates: 10g | Protein: 8g | Fat: 6g

Original recipe from Simply Quinoa can be found here!

Recipe of the Week: Broccoli Salad

This low-fat broccoli salad is a healthy alternative to the traditional recipe. It’s great for an every-day meal or can easily be doubled for a crowd. Serve it up for the family at your Labor Day BBQ!
Serves: 4-6
Prep Time: 20 minutes
Ingredients:
  • 1 head broccoli bottom trimmed to about 3?, cut into bite sized pieces
  • 1/2 cup raisins or dates chopped
  • 1/3 cup chopped red onion
  • 1/4 cup sunflower seeds
  • 1/4 cup raw walnuts chopped
Dressing:
  • 1/4 cup homemade mayonnaise (or store-bought vegan)
  • 2-3 Tbsp apple cider vinegar
  • 2 tsp date syrup (or pure maple syrup)
Directions:
  1. Put all the ingredients except the dressing into a large bowl.
  2. Mix the dressing ingredients in a separate bowl, tasting for you’re preferences (less sugar or more depending).
  3. Pour over broccoli mixture and stir to coat.

Nutrition Facts*:

Calories 206 
Total Fat 10.8g
Total Carbohydrates 25g
Dietary Fiber 4.2g
Sugars 14.5g
Protein 5.2g
*using a homemade tofu mayonnaise
Original recipe from Plant Based Cooking can be found here!

Recipe of the Week: Shredded Beef Lettuce Cups

Prep Time: 20 min.
Cook Time: 6 hours
Makes 8 servings
Ingredients:Turkey Taco Lettuce Wraps

  • 1 boneless beef chuck roast (2 pounds)
  • 3 medium carrots, peeled and chopped
  • 2 medium sweet red peppers, chopped
  • 1 medium onion, chopped
  • 1 can (8 ounces) unsweetened crushed pineapple, undrained
  • 1/3 cup reduced-sodium soy sauce
  • 2 tablespoons packed brown sugar
  • 2 tablespoons white vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon pepper
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • 24 Bibb or Boston lettuce leaves
  • Sliced green onions, optional
Directions:1. In a 4- or 5-qt. slow cooker, combine roast, carrots, peppers and onion. Stir together next six ingredients in small bowl; pour over roast. Cook, covered, on low until roast is tender, 6-8 hours.

2. Remove roast from slow cooker. Cool slightly; shred roast with two forks.

3. Skim fat from cooking juices; transfer juices and vegetables to a small saucepan. Bring to a boil over high heat. In a small bowl, combine cornstarch and water. Gradually stir cornstarch mixture into juices; cook until sauce is thickened, 3-4 minutes. Return beef, sauce and vegetables to slow cooker; cook until heated through, 10-15 minutes.

4. Serve beef in lettuce leaves. If desired, sprinkle with green onions.

Tips:
Water chestnuts are a great addition to this recipe and hold up well in the slow cooker.
For more crunch, top with shredded carrots and radishes!!

Nutrition Facts:

3 lettuce cups: 271 calories

11g fat, 18g carbohydrates, 24g protein
Original recipe from Taste of Home can be found here!

Recipe of the Week: Buffalo Chicken Sliders w/ Sweet Potato Buns

INGREDIENTS

  • 1 lb. ground chicken
  • 1 clove garlic, minced
  • 2 green onions, white and green parts, thinly sliced
  • 2–3 Tbsp. buffalo sauce
  • 2 Tbsp. almond flour
  • ¼ tsp. black pepper
  • 1 large sweet potato, sliced into ¼-inch rounds (with skin intact)
  • 1 Tbsp. olive oil
  • Optional: ¼ cup blue cheese or ranch dressing
  • Optional toppings: Sliced tomatoes, leaf lettuce, sliced red onion, avocado slices, etc.

INSTRUCTIONS

  1. Preheat oven to 375*F. Line a large baking sheet with parchment paper.
  2. Arrange sweet potato slices in a single layer on baking sheet. Brush lightly with olive oil, salt & pepper, to taste. Bake 15-20 minutes or until lightly browned and tender, flipping them over halfway through baking time.
  3. In medium bowl, combine chicken, garlic, green onions, buffalo sauce, almond flour and black pepper. Mix well.
  4. Preheat grill to medium-high heat; about 400* F
  5. Divide chicken mixture into 8 portions. Flatten them into patties. When grill is hot, place patties over direct heat. Grill 5 minutes on each side or until cooked through but not overcooked.

 

Original recipe from The Real Food RDs can be found here!

Recipe of the Week: Broccoli Pasta Salad

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins

Serves: 4 to 6

Ingredients:
  • 3 cups small broccoli florets
  • 1 cup cut green beans
  • 2 cups uncooked fusilli pasta (try whole wheat or gluten free!)
  • 1 small zucchini, thinly sliced and cut into half moons (or spiralized)
  • 1 cup sliced cherry tomatoes
  • 4 oil-packed sun-dried tomatoes, chopped
  • 8 fresh basil leaves, thinly sliced
  • ¼ cup pine nuts
  • sea salt and freshly ground black pepper
Lemon Tahini dressing: (can be made ahead)
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons tahini
  • 3 tablespoons fresh lemon juice, more for squeezing at the end
  • 2 tablespoon white wine vinegar
  • 1 garlic clove, minced
  • ½ teaspoon Dijon mustard
  • ½ teaspoon maple syrup
  • ½ teaspoon sea salt
  • 3 tablespoons water

 

Instructions:
  1. In a small bowl, whisk together the olive oil, tahini, lemon juice, vinegar, garlic, mustard, maple syrup, salt and water. Set aside.
  2. Prepare a large pot of salted boiling water and a large bowl of ice water. Drop the broccoli and green beans into the boiling water and blanch for 1-2 minutes, until tender but still bright green. Remove and immediately immerse in the ice water to stop the cooking processing. Keep in the ice water long enough to cool completely, about 15 seconds. Then, drain and and place on a kitchen towel to dry.
  3. In a large pot of salted boiling water, prepare the pasta according to the instructions on the package, cooking until al dente. Drain and rinse with cold water.
  4. In a large bowl, combine the broccoli, green beans, zucchini, tomatoes, basil and the pasta. Drizzle with the dressing and toss. Season to taste with salt, pepper, and squeezes of lemon, if desired. Sprinkle with the pine nuts and chill for 15 minutes. Can be stored in the refrigerator for up to 2 days.

 

Original recipe from Love & Lemons can be found here!

Recipe of the Week: Chipotle Lime Grilled Shrimp

Let’s spice up that summer BBQ routine! This delicious grilled shrimp is served on a stick and marinated in a smoky, chipotle lime marinade.

Prep Time: 5 minutes
Marinate Time: 20 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 4

Ingredients:

  • 1 pound shrimp, peeled and deveined
  • 1 chipotle chili in adobo, chopped
  • 2 teaspoons adobo sauce
  • 2 limes, juice and zest
  • 2 cloves garlic, chopped
  • 1 teaspoon cumin, toasted and ground
  • salt and pepper to taste

Directions:

  1. Marinate the shrimp in the mixture of the remaining ingredients for at least 20 minutes.
  2. Skewer the shrimp and grill over medium-high heat until cooked, about 1-3 minutes per side. Tip: Add the chipotles to the marinade one at a time and taste test for heat.
  3. Options: Add 1 tablespoon honey to the marinade. Add 2 tablespoons cilantro to the marinade. Add a splash of tequila to the marinade.

 

Original recipe can be found here!

Recipe of the Week: Immune Boosting Lemon Ginger Chicken Soup

Give your immune system the support it needs with this delicious, warming soup! This recipe is packed with ingredients that are good for you, too.

Yields: 16 servings

Ingredients:

  • 2 Tablespoons olive oil
  • 1 pound chicken breast
  • 1 medium onion, diced
  • 3 large carrots, diced
  • 2 celery stalks, diced
  • 3 cloves of garlic, diced
  • Salt and pepper to taste
  • 1 medium lemon (zest and juice)
  • 1 fist full of fresh ginger (washed, with skin on)
  • 2 quarts of chicken broth
  • 1 can of organic coconut milk (optional)

Directions:

  1. In a large pot, heat olive oil over medium-high heat. Add the chicken and brown.
  2. Add onion, garlic, carrots, celery, salt, and pepper to pan and cook until softened (about 5 minutes).
  3. Add 2 quarts chicken broth and ginger with skin on and bring to a boil. Note: the longer you boil the ginger, the stronger the flavor will be.
  4. Reduce heat, simmer 35-45 minutes
  5. Remove ginger and discard
  6. Remove the chicken, shred and set aside
  7. Add lemon zest and squeeze lemon to taste. Continue to simmer for 15 minutes then add shredded chicken
  8. Option to add 1 can organic coconut milk (it makes the broth creamier!)

Nutrition Facts:

Calories: 130
Total Fat: 8.5 g
Saturated Fat: 5.2 g
Carbohydrates: 4.5 g
Protein: 9.2 g

 

Thank you to Korr.com for sharing this recipe! You can find the original recipe here!