Taco Stuffed Peppers with Quinoa

Hey beautiful peeps!

I am always on the look out for new healthy recipes to try out, especially Gluten Free! So, I stumbled across this recipe and decided to make a few adjustments. Check out the recipe below and give it a try!! Enjoy the rest of your weekend!!

Taco Stuffed Peppers with quinoa

Ingredients:

3 Green or Red Bell Peppers with the tops cut open and seeds removed

1 Pound 90% Lean Ground Beef

1 Packet Low Sodium Gluten Free Taco Seasoning

1 Can Black Beans, Rinsed and Drained

1  Small Package Organic Frozen Corn

Quinoa, made according to package

Cheddar Cheese, Shredded

Instructions:

Preheat oven to 400*. Pour 1/4 cup water into the bottom of a glass casserole dish.

Brown Ground beef in a skillet on medium heat until cooked thoroughly. Add corn, black beans, cooked quinoa, taco seasoning, and 3/4 cups water to the cooked beef.

Stir, heating through until mixture thickens.

Spoon beef mixture into peppers all the way to the top of each.

Bake in oven for 15 minutes.

Sprinkle cheese on top, then return to oven and bake until cheese is thoroughly melted.

Serve.

Can be served with taco sauce and sour cream

 

ENJOY!

 

Salad, Salad, and more Salad Recipes

Hi Beautiful! I have found and tried many salad recipes, and I have to admit, salad is my ultimate favorite food! So, below I have compiled some unbelievably tasty salads that are packed full of the healthy stuff our bodies need! Are you ready to go beyond your traditional garden side salad? Drop me a message and let me know which one of these is your top salad pic! Talk to you soon!!

                                     

Mediterranean Tuna Salad

Ingredients:

• 2 5 ounce can  tuna packed in olive oil
• 1 15 1/2 ounce can  chickpeas, drained and rinsed
• 1/2 head  iceberg lettuce; chopped
• 4 cups baby arugula, chopped
• 6 tablespoons pesto
• 2 lemons; 1 juiced and 1 sliced into wedges
• salt
• 1 pinch cayenne
• 1/4 pound pitted kalamata olives, about 3/4 cup
• 1 1/4 cups grape tomatoes, quartered

Directions:

1. Drain the oil from the tuna into a medium bowl. Add the chickpeas and toss to coat.
2. In a large salad bowl, toss together the lettuce and arugula.
3. In a small bowl, whisk together the pesto, lemon juice, 1/4 tsp salt and the cayenne.
4. Just before serving, toss the greens with the dressing and divide among 4 plates. Top with the tuna, chickpeas, olives and tomatoes. Wilted Radicchio, Endive, and Asparagus Salad

Ingredients:

• 1/4 cup extra-virgin olive oil

• 1/2 cup pine nuts

• 1 bunch asparagus, trimmed and cut on an angle into 2-inch pieces

• Salt and pepper

• 1 head radicchio, quartered lengthwise and thinly sliced crosswise

• 1 pound endive (about 3 heads), halved lengthwise and thinly sliced crosswise

• 1 tablespoon chopped pepperoncini

• 2 cloves garlic, finely chopped

• 3 tablespoons balsamic vinegar

• 1/4 cup chopped fresh parsley

Directions

1. In a medium nonstick skillet, heat 1 1/2 teaspoons olive oil over medium heat. Add the pine nuts and cook, stirring occasionally, until golden, about 5 minutes; transfer to a plate.
2. In the same skillet, heat 1 1/2 teaspoons olive oil over medium-high heat. Add the asparagus and cook until bright green and crisp-tender, about 2 minutes; season with salt and pepper. Transfer to a large bowl and toss with the radicchio, endive and pepperoncini.
3. In the same skillet, heat the remaining 3 tablespoons olive oil over medium heat. Add the garlic and cook for 1 minute. Stir in the vinegar and season with salt and pepper. Cook until slightly reduced, about 2 minutes. Pour over the salad, add the pine nuts and parsley and toss to coat.

 Citrus Beet Salad

Ingredients:

• 4 large beets

• 5 tangerines or clementines, separated into sections

• 1 small red onion, finely chopped

• 1 bunch mint, chopped

• 1 1/2 cups crumbled goat cheese

Directions:Add the beets to a large pot of boiling water; simmer until tender, about 40 minutes. Let cool. Peel and cut into 1/2-inch cubes. Add the tangerine segments, onion, mint and 2 tablespoons olive oil; toss. Top with goat cheese.Roasted Cauliflower Salad

Ingredients:

• 1 can chickpeas, rinsed and patted dry

• 1/4 cup pine nuts or sliced almonds

• 1 cup Greek-style yogurt

• 1 clove garlic, grated or finely chopped

• 1 teaspoon ground cumin (1/3 palmful)

• Juice of 1 1/2 lemons

• 1 1/2 cups vegetable or chicken broth

• 3 tablespoons extra-virgin olive oil (EVOO)

• 1 10 ounce box  couscous, or Quinoa to make gluten free

• 1/4 cup finely chopped fresh dill

• 1/4 cup finely chopped chives

• Roasted Cauliflower

• 1 cup packed flat-leaf parsley leaves

• Salt and pepper

• 4 flatbreads or pitas, warmed. Use gluten Free

Directions:

1. Preheat the oven to 425 degrees . On a baking sheet, spread the chickpeas and pine nuts in a single layer; roast until the nuts are golden and the chickpeas are warmed, 7 to 8 minutes.
2. Meanwhile, in a small bowl, combine the yogurt, garlic and cumin. Stir in one-third of the lemon juice.
3. In a small saucepan, bring the vegetable broth and 1 tablespoon EVOO to a boil. Turn off the heat and stir in the couscous, dill and chives. Cover and let stand for 5 minutes.
4. In a serving bowl, combine the chickpeas, pine nuts, cauliflower and parsley and dress with the remaining lemon juice and 2 tablespoons EVOO; season with salt and pepper.

Fluff the couscous or quinoa with a fork. Spoon onto 4 plates and top with the salad. Serve with the garlic yogurt and bread. Omit bread or purchase gluten free bread.

source: rachael ray everday

Spelt salad with White Beans and Artichokes (Lunch)

 How yummy does this look? I of course omit the bread, and I us Quinoa instead of Farro to make it gluten free. This recipe serves 5 1 cup servings, is 204 calories, has 7.4 grams of protein, and 4.9 grams of fiber. Tasty and loaded with healthy goodness!

Ingredients:

1 1/4 cups uncooked spelt (farro), rinsed and drained

or Quinoa

2 1/2 cups water

1/3 cup chopped fresh mint

1/3 cup chopped fresh parsley

1/4 cup minced red onion

3 tablespoons fresh lemon juice

2 tablespoons olive oil

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 (15-ounce) can navy beans, rinsed and drained

1 (14-ounce) can artichoke hearts, drained and chopped

Preparation

Combine spelt or quinoa and 2 1/2 cups water in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until tender and liquid is absorbed.

Combine cooked spelt or quinoa, mint, and the remaining ingredients in a large bowl, stirring well. Cover and store in the refrigerator.

source:cooking light

Prosciutto-Wrapped Basil Shrimp

Prep Time: 15 minutes

• Cook Time: 4 minutes
• Yield: 4 servings (serving size: 5 shrimp)

Nutritional Information

Calories per serving:	99
Fat per serving:	5g
Saturated fat per serving:	2g
Monounsaturated fat per serving:	1g
Polyunsaturated fat per serving:	0.0g
Protein per serving:	13g
Carbohydrates per serving:	0.0g
Fiber per serving:	0.0g
Cholesterol per serving:	79mg
Iron per serving:	1mg
Sodium per serving:	747mg
Calcium per serving:	13mg

Ingredients

• 20 large frozen peeled deveined shrimp, thawed
• 1 tablespoon chopped fresh basil
• 1 teaspoon extra-virgin olive oil
• 1/2 teaspoon lemon zest
• 1/2 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes
• 1/8 teaspoon freshly ground black pepper
• 10 (about 4 ounces) very thin slices prosciutto
• Cooking spray
• 8 lemon wedges, for serving

Preparation

1. Preheat broiler.

2. In a medium bowl, combine the shrimp, basil, olive oil, zest, salt, red pepper flakes, and black pepper. Mix well and set aside.

3. Lay the prosciutto slices on a large work surface, and cut prosciutto in half lengthwise so you have 20 pieces. Wrap the prosciutto around each shrimp, leaving the tail hanging out, and thread on an 8-inch skewer. Repeat with remaining shrimp for a total of 4 skewers with 5 shrimp each.

4. Place the skewers on a broiling pan lightly coated with cooking spray. Broil the shrimp 2 minutes on each side. Serve hot with lemon wedges.

source: Health