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Posts Tagged ‘brown rice’

  1. Italian Stuffed Peppers

    October 2, 2012 by erinRD

    IMG_2945

    4 large bell peppers
    1 cup cooked brown rice
    1 lb. ground turkey
    1 onion, chopped
    2 garlic cloves, minced
    Salt + Pepper, to taste
    1 teaspoon Italian seasoning
    1/2 cup parmesan cheese
    1 1/2 cups spaghetti sauce
    1 cup shredded mozzarella cheese

    Directions:

    1. Preheat oven to 375.
    2. Cut the tops off of peppers and clean out seeds and membranes. Place in baking dish that has a small amount of water on the bottom (it will keep the peppers from sticking and keep them moist).
    3. Brown the ground turkey with the onion and garlic, crumbling the meat. Season with salt, pepper and a couple of dashes of Italian seasoning. Drain turkey mixture.
    4. Mix turkey mixture, rice, parmesan cheese and almost all of spaghetti sauce in a bowl. Stuff an equal amount of filling into each pepper. Top with a spoonful of sauce and a sprinkle of parmesan cheese on each pepper.

    5. Bake in preheated oven for 45 minutes. Top with shredded mozzarella cheese and continue to bake until the cheese is melted and bubbly. Serves 4.

    Taste Test: Fantastic! I love stuffed peppers and these were just delicious and so easy and healthy! Perfect!

    Here are some pictures of my little guy! He is growing so fast and almost 5 months old! Happy Autumn!

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  2. Skillet Chicken with Peppers and Peanuts

    June 29, 2011 by erinRD

    Happy Hump Day!

    We are coming upon one my favorite holidays of the year! 4th of July!

    Old school pic of Wholesome Husband and I on 4th of July 2006.

    Can’t wait!

    Skillet Chicken with Peppers and Peanuts
    Adapted from How Sweet It Is

    1 pound skinless chicken breasts
    1 each: red, green, yellow pepper
    1 stalk broccoli, cut into small pieces
    non-stick cooking spray
    1/3 cup almond slivers

    chicken marinade:
    1/3 cup soy sauce
    2 Tablespoons olive oil
    1/4 cup sherry wine
    1 Tablespoons brown sugar
    3 garlic cloves, minced
    1/4 teaspoon ground ginger
    2 cups brown rice, cooked

    Directions:
    1. 2-24 hours beforehand, combined marinade ingredients in a baking dish. Add chicken to the marinade and let marinate for 2-24 hours, turning occasionally to coat. Let chicken sit at room temperature in the marinade for 30 minutes before cooking.
    2. Preheat oven to 400 degrees F.
    3. When ready to cook, heat an oven-safe (cast iron) skillet on medium heat. Slice green, red and yellow peppers. Add non stick cooking spray to skillet and add peppers with a pinch of salt, reserving a few pepper slices. Add in broccoli and stir and cook for 5 minutes.
    4. Push peppers to the side and turn heat up to medium high. Add chicken breasts and sear on each side until brown and crispy, about 5 minutes. After the second side has seared, top the chicken with reserved pepper slices and add the entire skillet to the oven uncovered.
    5. Bake for 25 minutes. Remove from oven and immediately top with peanuts. Let sit for 5 minutes before serving. Serve with brown rice.

    Taste Test: So good! I loved the almond slivers – such a good crunch! Feel free to add any veggies that you have!

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  3. Mom’s Pepper Veal Stew

    April 1, 2011 by erinRD

    TGIF and Happy April!!!

    I’m enjoying a few days off before starting the new job on Monday! Today Patti and I are going on a run together (Yay! Someone to run with!) and then we are treating ourselves to a medi/pedi and maybe some shopping.

    It’s so rough taking some time off work. But someone’s gotta do it :)

    Tonight The Husband, Patti and our friend Pontip are going to Hub 51 for dinner and going to a comedy club downtown Chicago! I’m looking forward to a great night! We got our tickets through Groupon, which I’m obsessed with lately! All four of us are going to the comedy club for $20. Love Groupon!!

    Anyway, my Mom always gives me recipes and ideas of new and old things to try out in my kitchen. This time she wrote out (who does that anymore? ;) ) a recipe for me to try since it’s one of her favorites.

    Mom’s Pepper Veal Stew
    From WholesomeRD Mom

    2 cups bell peppers, cut into 1 inch strips
    1 can (15 ounces) diced fire-roasted tomatoes
    1/4 teaspoon thyme
    1 clove garlic, minced
    1 pound boneless veal, cubed
    3 Tablespoon olive oil, divided
    salt and pepper, to taste
    1/4 teaspoon rosemary
    2 cups brown rice, cooked

    Directions:
    1. Add 2 Tablespoon of the olive oil to a pan and brown veal. Add in rosemary, tomatoes and salt and pepper. Turn heat to low and cover until meal is tender.


    2. Meanwhile, add remaining 1 Tablespoon of olive oil to a separate skillet and add in peppers and garlic. Sauté for a few minutes.


    3. Add thyme and salt to taste and cook for 5-6 more minutes.
    4. When veal is tender, add peppers to veal and serve over brown rice.

    Serves 4.


    Nutrition Notes: Pound for pound, veal contains less calories and about half the fat of lean beef cuts. The only downside is that it is pretty expensive for good quality organic meat — so we only have veal a few times a year.

    Taste Test: This reminded me a lot of pepper steak — it was so good! I called my mom right away and told her how much Wholesome Husband and I loved it!

    Have a great weekend!

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