DINNER RECIPES
Stuffed Red Peppers (8 servings) (300 calories per serving) (Cooking Channel)
Mexican Chicken and Quinoa (4 servings) (Delish)
- Knife(s)
- Skillet
- Mixing bowl
- Casserole dish
- Ingredients
- 4 large red bell peppers (cut in halves)
- 2 tablespoons of olive oil
- 1 diced medium onion
- 1 1/4 pounds of extra lean ground beef
- 2 minced garlic cloves
- 1 cup of cooked brown rice
- 1/2 cup of reduced-fat sour cream
- 1/2 cup of chopped green onions
- 2 cups of shredded low-fat Monterey Jack cheese
- Fresh basil chopped for topping (optional)
- Steps
- Preheat oven to 350°F
- Cut all peppers in half lengthwise without removing the stem
- Gut the peppers out completely
- Heat a skillet to a medium heat
- Put olive oil and onions in it and cook them for a minute
- Add ground beef and garlic and cook until the onion s are see through (about 8 minutes)
- In the mixing bowl, mix 1 cup of salsa with the rice, sour cream, and green onions together
- Add ground beef mixture and mix together throughly
- Put the mixture into the pepper halves
- Put 2 tablespoons of cheese on each halve
- Put the peppers into the casserole dish and cover it with foil
- Put them in the oven for about 30 minutes
- At the 15 minute mark remove the foil and continue cooking
- Add basil if you would like and enjoy!
Mexican Chicken and Quinoa (4 servings) (Delish)
- Materials
- Large saucepan
- Knife(s)
- Medium bowl
- Large skillet
- Wooden spoon
- Ingredients
- 1 cup of rinsed quinoa
- 2 1/4 cups of chicken or vegetable stock (divided)
- 1 lime both zest and juice (divided)
- Kosher salt
- 2 chicken breasts (cut into 1 inch pieces)
- 2 tablespoons of olive oil
- 1 teaspoon of dried oregano
- 1 1/2 teaspoon of chili powder
- 1/2 teaspoon of paprika
- 1 bell pepper sliced lengthwise
- 1 onion sliced
- 15.5 ounce can of black beans drained
- 1 cup of corn
- 1 finely diced jalapeño
- 1 cup of shredded Monterey Jack cheese
- 1 cup of salsa
- 1 sliced avocado
- Sour cream
- Extra virgin olive oil
- Steps
- In a large saucepan, put the quinoa, 2 cups of stock, and a little salt and bring to a boil.
- Reduce heat, cover and let simmer until liquid is absorbed (about 15 minutes)
- Fluff the quinoa and add the lime zest and juice of 1/2 a lime
- In a medium bowl, toss the chicken with the spices and a squeeze of lime and put it aside
- In a large skillet heat the olive oil over medium-high heat
- When the pan is hot put the onions and peppers into the skillet
- Season with salt and pepper
- When the vegetables are soft remove them from the pan and put them aside
- Add olive oil to the skillet and add the chicken
- Season with salt and pepper
- Sauté until it is cooked through
- Take out of pan and put it to the side
- Add the remaining stock to the skillet and scrape the bottom of the pan with a wooden spoon
- Add the black beans and let it simmer until the liquid reduces to nearly half
- Season with salt and pepper
- Add a squeeze of lime and put it aside
- Mix the corn and the diced jalapeños
- Start to build your bowl by adding the quinoa
- Add the chicken, peppers, onions, and the bean and corn mixtures
- Top with the cheese, sour cream, salsa, and avocado
- Materials
- Knife(s)
- Zip-top plastic bag
- Large nonstick skillet
- Wooden spoon
- Ingredients
- 7 tablespoons Low sodium teriyaki sauce
- 2 salmon fillets (6-ounces)
- Sesame seeds
- 2 small zucchini that are thinly sliced
- 4 scallions chopped up
- 2 teaspoons of Canola oil
- Steps
- Put the 5 tablespoons of teriyaki sauce and the fish into a zip-top plastic bag
- Seal it and let it sit for 20 minutes
- Toast the sesame seeds in a large nonstick skillet over medium heat and put it to the side
- Add the fish to the skillet and cook it for 5 minutes
- Turn and cook for another 5 minutes over low heat
- Take it out of the skillet and keep it warm
- Add zucchini, scallions, and oil to the skillet
- Sauté until they are lightly brown (about 4 minutes)
- Stir in 2 tablespoons of teriyaki sauce
- Sprinkle on the sesame seeds and enjoy!