Turkey Stuffed Peppers With Vegetables

recipeThis holiday season, try a different spin on traditional turkey dishes with this hearty and tasty recipe! It’s a great alternative to beef and rice stuffed peppers as well as being a healthier choice because it contains turkey and nutritious vegetables. Enjoy these delicious Turkey Stuffed Peppers this winter and savor every bite!

Prep Time: 20 min. | Cook Time: 30 min. | Servings: 4

Ingredients:

  • 4 green bell peppers, tops removed, seeded
  • 1 lb. ground turkey
  • 1 cup fresh spinach
  • 1 can diced tomatoes, drained
  • 1 tablespoon tomato paste
  • 1/2 onion, chopped
  • 1 cup sliced mushrooms
  • 1 zucchini, chopped
  • 1/2 red bell pepper, chopped
  • 2 tablespoons olive oil
  • garlic powder to taste
  • Italian seasoning to taste
  • salt and pepper to taste

Directions:

  1. Preheat oven to 350 degrees.
  2. Wrap green bell peppers in aluminum foil and place in baking dish. Bake 15 minutes in preheated oven. Remove from heat.
  3. In skillet over medium heat, cook turkey until evenly brown. Set aside. Heat oil in skillet and cook onion, mushrooms, zucchini, red bell pepper and spinach until tender.
  4. Return turkey to skillet. Mix in tomatoes and tomato paste and season with Italian seasoning, garlic powder, salt and pepper. Stuff green peppers with skillet mixture.
  5. Return peppers to oven and continue to cook for 15 minutes.
  6. Remove from oven and garnish lightly with scallions if desired.

 

 

Advertisements

Recipe- Rise & Shine

recipe

4 tomatoes

1/2 cup of grated carrots

1 tbsp lime juice

Place all above healthy ingredients into a food processer or blender and blend until smooth.

Strain the juice, discard any pulp remaining.

Serve immediately

Pumpkin Soup

Healthy Recipe
Cooler temperatures are made for this hot and delicious pumpkin soup that is hearty and healthy! This low carb recipe is a Fall favorite with its smooth and creamy texture and seasonal flavors. This soup is sure to be a hit at your next gathering!

recipe

Prep Time: 5 min. | Cook Time: 1 hour |Servings: 8 |Calories: 206

Ingredients:

  • 2 whole pie pumpkins
  • 1 quart of chicken stock (can substitute w/vegetable stock)
  • 1/2 cup heavy cream (can omit to save calories)
  • 1/3 cup maple syrup (can substitute w/honey)
  • dash of nutmeg
  • salt to taste
  • 8 small pumpkins, hollowed

Instructions:

Preheat oven to 300 degrees. Place both pie pumpkins on cookie sheet and roast them until slightly shriveled and soft. Allow them to cool slightly, then slice in half and carefully scoop out seeds and pulp. Scoop flesh into bowl. Set aside.

In large pot, heat up pumpkin flesh with stock and maple syrup until simmering. Mash out big chunks of pumpkin, then transfer mixture into blender or food processor and puree until velvety smooth. Add cream and nutmeg, then blend again.

Reheat if necessary. Ladle hot soup into small hollowed-out pumpkins. Drizzle swirl of cream in middle. Serve immediately.

Enjoy!

Fruity Veggie Protein Smoothie

recipeIngredients:

½ lemon – peeled and seeded

½ apple – peeled, chopped and cored

½ cup kale

½ cup spinach

½ cup unsweetened almond milk

1 scoop plain plant-based protein powder

3 ice cubes

Water to blend – optional

Directions:

Pour almond milk into blender first, then add lemon and apple. Add protein powder, kale and spinach last. Blend at low speed 15 to 20 seconds to ensure ingredients are chopped. Add ice cubes and mix at high speed for 10 to 15 more seconds until smoothie is at a thick consistency. Garnish with mint leaves if desired.

Enjoy!

Healthy Stuffed Avocados Unbelievably delicious!

recipe

Ingredients

2 whole avocados, halved and removed from skin

1 cup of diced/shredded chicken, cooked

1/2 cup of salsa

1 tomato, diced

3 green onions, sliced

1/8 cup of Mozzarella Cheese

Cilantro for topping (optional)

Directions

  1. Preheat oven to 400 degrees.
  2. Cover a cookie sheet in foil.
  3. Place avocado, cut side down, on the pan to cook.
  4. Put pan in the oven and cook for about 10 minutes. Keep the avocado halves on the pan after taking them out of the oven and set aside.
  5. Heat oven to Broil.
  6. In a small bowl mix your chicken and salsa together.
  7. Flip over your avocados and add your salsa chicken, tomato, onions, cheese and cilantro evenly over each one.
  8. Once your oven is ready, put your avocados back in the oven and broil them for 2 minutes.

Serve and enjoy!!

Grilled Vegetable Stack with Lemon Hummus

recipe

Grilled Vegetable Stack with Lemon Hummus

Naturally gluten-free and vegan!

Ingredients

1 large red or purple onion, peeled, trimmed, sliced into 6 slices

2 large red bell peppers, cored, sliced into 3 pieces

2 large yellow bell peppers, cored, sliced into 3 pieces

1 large zucchini, halved, sliced lengthwise, to make 6 pieces

1 large yellow squash, halved, sliced lengthwise, to make 6 pieces

1 medium-large eggplant, trimmed, sliced into 6 pieces

6 large Portobello mushroom caps, stemmed, gills removed

1/2-cup olive oil

3 tablespoons balsamic vinegar

3 cloves fresh garlic, chopped

1 teaspoon each: dried thyme, dill, and parsley

Sea salt and ground pepper, to taste

Directions

  • In a large bowl, combine the onion, bell peppers, zucchini, yellow squash, eggplant, Portobello mushrooms.
  • In a glass cup combine the olive oil, balsamic vinegar, garlic, thyme, dill and parsley. Pour the marinade over the vegetables. Season with sea salt and ground pepper, to taste. Gently toss to coat.
  • Cover and marinate for one hour.
  • Heat the grill to medium-high heat.
  • Place the veggies in a grill basket (or spread out the veggies on a large sheet of foil). Place on the hot grill, cover and cook until the vegetables are tender crisp, about 20-25 minutes, depending upon the size of your grill.
  • Remove the veggie basket/foil with vegetables to a large platter and set aside.
  • To serve, create a vegetable stack. Place the Portobello mushroom cap on a serving plate and layer it with a spoonful of lemon hummus. Add the eggplant, peppers, zucchini and onion. Top with a dab of more hummus, if desired. Sprinkle with fresh chopped chives. Repeat for the remaining five servings.

Serves 6.

(Recipe found on http://glutenfreegoddess.blogspot.com/)

Romantic Steak Dinner for 2!

For a special evening you  both can enjoy

recipeIngredients

1/2 cup olive oil
1/3 cup soy sauce
4 scallions, washed and cut in 1/2
2 large cloves garlic
1/4 cup lime juice
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
3 tablespoons dark brown sugar
2 pounds inside skirt steak, cut into 3 equal pieces
Special equipment: blow dryer

Directions

1. Heat charcoal until grey ash appears.

2. In a blender, mix oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree.

3. Place pieces of steak in a large Ziploc bag and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.

4. Remove steak from bag and pat dry with paper towels.

5. Using a blow dryer, blow charcoal clean of ash.

6. Place steaks directly onto hot coals for 1 minute per side. When finished cooking, place meat in aluminum foil, wrap, and allow to sit for 15 minutes.

7. Remove meat from foil, reserving foil and juices.

8.  Slice thinly across the grain of the meat. Return to foil pouch and toss with juice.

Serve with your favorite red wine and side salad for an enchanting, romantic meal!

Lemon-Raspberry Muffins

A festive holiday treat!

recipe

Ingredients

1 lemon

1/2 cup sugar

1 cup nonfat buttermilk, (see Tip)

1/3 cup canola oil

1 large egg

1 teaspoon vanilla extract

1 cup white whole-wheat flour, or whole-wheat pastry flour (see Shopping Tip)

1 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups fresh or frozen (not thawed) raspberries

Directions

Preheat oven to 400°F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.

Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended.

Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.

Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.

(Recipe found at eatingwell.com) 

Spinach Quiche with Quinoa Crust

Spinach Quiche with Quinoa Crust

A seasonal snack for family gatherings

recipe

Ingredients

CRUST:

2 cups cooked quinoa, chilled

1/8 teaspoon freshly ground black pepper

1 large egg, beaten

Cooking spray

FILLING:

1-teaspoon canola oil

1/2 onion, thinly sliced

1 (5-ounce) bag baby spinach

1/2 cup 1% low-fat milk

1/2-teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper

4 large eggs

2 large egg whites

1.5 ounces feta cheese, crumbled

Directions

1. For the crust, preheat oven to 375°.

2. Combine quinoa, pepper, and egg in a bowl, stirring well. Press mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 375° for 20 minutes; cool.

3. For the filling, heat a nonstick skillet over medium heat. Add oil and onion; sauté 3 minutes. Add spinach; sauté 3 minutes. Remove from heat; cool.

4. Combine milk and next 5 ingredients in a bowl; stir with a whisk. Arrange spinach mixture in crust; pour egg mixture over spinach. Sprinkle with feta. Bake at 375° for 35 minutes. Let stand 5 minutes; cut into 4 wedges.

(Recipe found at myrecipes.com)

Let’s Carve a Pumpkin!

article2 copyTruly a fun and enjoyable tradition for both children and adults, what’s a Halloween celebration without a pumpkin carving? Check out these awesome tips and tricks for choosing the right tools and keeping your carved pumpkin fresh.

First, it’s important to choose the right pumpkin. Select one that is fresh, with a stiff stem, no bruises, and a flat bottom so it won’t roll.

Cut the lid out on an angle, not straight up and down. This keeps the lid from dropping inside the pumpkin when you replace it. A boning knife works suitably for this.

Remember to scoop out all the pulp — and then some. You can purchase a special “claw” for this, but an ice cream scoop will also work. Thin the inner wall of the “face” area to 1 1/4-inch thick, so it will be not difficult to pierce the shell.

Place the pumpkin in your lap when it’s time to carve the features. As you can see, it’s not difficult to carve when the face is glaring up at you. Never cut on a slant. Note that clean up-and-down slices appear result in perfect designs.

Use your scraps creatively. For example, you can make a tongue out of a discarded piece of pumpkin shell.

Make sure to keep your pumpkin fresh. Don’t forget to spread petroleum jelly on the cut edges to seal in moisture. If your pumpkin still dries up a few days later, you can revitalize it with a facedown drench in cold water for up to eight hours.

If you like to leave the lid on while the candle is lit, make a chimney. To do this, leave the lid on for a few minutes while the candle burns, then create a small hole where the lid has blackened.

Finally, don’t forget to spray a little cinnamon inside the lid. When you light the candle, your jack-o’-lantern will smell like pumpkin pie. YUM!

Send us your pictures.  We would love to post them on Facebook!!

https://www.facebook.com/SoLuxSpa

Happy Halloween! Have fun and be safe!!