Thursday, May 16, 2013

More Stuffed Peppers!!

I just can't stay away from these things. They are so good! I have put together a few different recipes for the stuffed peppers but this one tops the others in my opinion. It's not far off but I just made a few adjustments and added a couple new things to the mixture.

This one is packed full of protein and very filling! At over 20 grams of protein and under 200 cals... Try it.... RIGHT NOW.... Go!


1/2 tablespoon Coconut Oil
1/3 cup Cottage Cheese (Lowfat or 1% Milkfat)
1 small Onion
5 servings (serving = 1 medium pepper) Red or Green Bell Pepper
1.5 cup Baby Spinach
1 serving (serving = 1 tsp) Italian Seasoning
3 tsp Minced Garlic
1 cup, cooked Quinoa
1.5 breast, bone and skin removed Skinless Chicken Breast


1. Pre-Heat Oven at 400 degrees

2. Heat 1/2 TB Coconut Oil in a Sauté Pan on a medium flame

3. Add
1 small Onion (diced), 2 TB Minced Garlic,
Cook for 2-3 minutes.

4. Then add
1 lb Diced Chicken Breast,
Italian seasoning,
Black Pepper & Red Pepper Flakes (optional).    Stir Occasionally until Chicken is nearly cooked through.

5. Turn heat off and Add:
2-3 Handfuls of Chopped Baby Spinach,
1/3 Cup LowFat Cottage Cheese,
 1 Cup Cooked Quinoa. Stir until spinach softens and let it sit while you prep the peppers.

6. Cut off the tops of peppers & remove seeds, place in a deep pan.

7. Fill Peppers with Chicken Mix and cover with foil.
Bake for 20 minutes.
8. Remove Foil and turn oven up to broil for about 5-7 minutes (to crisp up the top of the filling)

** Top it off with your favorite hot sauce of choice. Since I like my food extra spicy, we always add the hot stuff to complete the meal ;)  My favorite?  Tapatio 

Tuesday, May 14, 2013

Sauteed Apple, Asparagus, Sweet Potato, and Spinach Chicken Salad

If you are looking for a low carb, filling, and high in flavor kind of dinner. This is super easy and it was delish!  I had tons of spinach in my refrigerator and I hate when that stuff goes bad. I eat a serious amount of spinach weekly and I think I bought a little too much this time :)  But I certainly found something to do with it!  I had a bunch of stuff but no plan this week... here's what my randomness got me this time...
Sauteed Apple, Asparagus, Sweet Potato, and Spinach Chicken Salad
Ingredients: Serves 2

1 cup, fresh spinach
6-8 medium spear asparagus
Olive oil- EVOO
1 cup sweet potato cut into small cubes
salt and pepper to taste
1 small gala apple (cut into slices)
8 oz, boneless skinless chicken breast (cooked and cut into cubes)

1. In a large saute pan, heat 1 tablespoon EVOO, and toss in the cubed sweet potatoes. Lightly season with salt and pepper, or some cajun seasoning. After a couple of minutes, toss in the asparagus, and pour in about 1/3 cup water so the potatoes soften up. Continue to cook until water is gone, stirring every minute or so.

2. In a seperate pan, saute your apple slices until they are warm and softened.
3. When potatoes and asparagus are just about done, toss in your spinach and cook until fully sauteed. Should be about 1-2 minutes.  

4. Chop up your cooked chicken and toss all ingredients together.
Just to give you an idea of the serving size, my dinner was served on a small salad plate.  I hope you enjoy this simple dinner for two!  

Friday, May 10, 2013

Sweet Potato Beef Sliders

I have a soft spot for sweet potatoes. If you haven't had the pleasure of introducing sweet potatoes to your diet... here's your opportunity!  

There is one thing that will always make or break a burger for me and that's... the bun!  If you have the wrong bun then you're a goner. Plus... when you are watching your carb intake its never a good thing to have the bun anyways.

This is the best thing I have had with the burger in a long time. It's a healthy alternative to the bun, it tastes great, and you enjoy all the benefits of the sweet potato! In a nutshell these sweet things have superior fiber content, and rich in vitamin A, B, and potassium making them heart healthy.

I'll take these with every burger.. thank you!

Sweet Potato Beef Sliders

Servings: 2-3
Y'all remember my burger recipe right? Watch the video labeled "Turkey Burgers"
Ingredients for Sweet Potato Buns:
2 Large Sweet Potatoes
Olive Oil (use an olive oil Misto sprayer)
Salt and pepper to taste


1. Chop sweet potatoes into even sized slices (about 1/2 inch slices).

2. Preheat oven to 375. On a cookie sheet, spread out the sweet potato slices and evenly spray the olive oil over the slices. Then, salt and pepper to taste.

3. Bake for 45- 50 minutes. Half way into cooking, pull out the cookie sheet and flip over each potato slice.  Potatoes are done when you can easily poke a fork into the potato.

4. While your sweet potatoes are baking, grill your burgers using our recipe I provided above... Or if you have your own special HEALTHY recipe you prefer :)

5. Its time to build your sliders!  We topped ours with mustard, spinach, jalapeno, onion, avocado, and 1/4 slice of havarti cheese.