Oh.my.goodness! These are delicious like you would not believe! Enjoy tons of veggies and have the option to add some leftover chicken or ground beef if you have it hanging around. So filling and jam-packed with all the good stuff you need to fuel your next workout, and the filling can be eaten alone as a great lunch.
Ingredents:
2 large red peppers, hollowed
1 large clove garlic, minced
1/2 onion, diced
1 squash, diced
1 zucchini, diced
10 baby carrots, diced
1 sm. can of corns
1 can kidney beans
1 C. cooked quinoa, amaranth, brown rice, bulgur, or any mixture of these grains
1 C chopped chicken, if desired (I like to use leftovers!)
1 T chili powder
2-3 T pesto (ready made or homemade)
Shredded mozzarella cheese
1. Fill a 2 Quart pot with water and place on high heat until the water boils. Drop the hollowed red peppers into the water and boil for 5 minutes. Remove and place in a 9x13 pan. Preheat oven to 350*
2. In a frying pan, heat 1 tsp olive oil. Add garlic, onion, carrots, zucchini, and squash. Salt and pepper as desired. Saute until onion is tender and transparent.
3. Add in corn, kidney beans, and cooked grains. Add Chicken, if desired. Stir in pesto and chili powder.
4. Fill the peppers with the mixture and top with cheese. Bake for 20 min
I like to drizzle these with balsamic vinegar right before I eat them! YUM!
Showing posts with label one dish meal. Show all posts
Showing posts with label one dish meal. Show all posts
Friday, October 9, 2009
Thursday, August 20, 2009
Butternut Squash and Goulash Stuff
I love butternut squash. Not just like it… I really, really love it! I think it intimidates a lot of people at the grocery store because it is kind of weird looking and no one actually knows what the heck to do with it. Well, I am telling you now that it is a gem of a vegetable and you can do lots with it. So, here I will tell you how to cook it my favorite way and then you can eat it like that as a good side dish or top it with the recipe underneath--- sooooooo good!
To cut up a butternut squash: I usually lie it on its side and cut the top “stem off” to separate it from the “bulb-like” thing at the bottom that contains the seeds. I like to choose squash that have a HUGE stem because that is the easiest part to cut up and if I makes enough I just might not bother with the bottom. Set the stem on end and shave the knife down the outside all around to remove the skin. Cut the flesh into squares about ½ in x ½ in.
To cook it: Place the cubes on a plate and cook them in the microwave for about 5 min. Meanwhile heat a sauté pan on the stove with either a smidge of butter or a bit of olive oil. Drop the partially cooked cubes into the pan and sauté over medium high heat. Don’t over stir them, though. Let them sit in one spot for a few minutes, then move them and let them sit again. This way you get some browned spots. Season with salt and pepper or my personal favorite, seasoned salt.
Beef Goulash Topping stuff
This stuff is great because it uses up all the bits and pieces of veggies in the fridge You can use any combo of squash, zucchini, mushrooms, onions, carrots, eggplant, celery, spinach, whatever needs to be eaten. I will put my basic combo below, but know that any veggies work.
Ingredients:
1 lb extra lean ground beef, venison, ground turkey, or veggie crumbles
2 cloves garlic
½ onion
2 stalks celery
8-10 baby carrots
8 oz mushrooms. Sliced and chopped
1 squash or zucchini
2 T Bisquick, flour, or bread crumbs
Seasoned salt
Worcestershire sauce
Cheddar cheese, shredded
Spray a pan with cooking spray and sauté garlic, onion, mushrooms, celery, carrots, and squash for 2-3 minutes. Add meat and continue to cook stirring until meat is fully cooked and veggies are tender. Add a dash of seasoned salt, a couple splashes of Worcestershire sauce, and Bisquick. Stir again. Spoon onto a plateful of butternut squash or rice and top with a sprinkle of cheddar cheese.
To cut up a butternut squash: I usually lie it on its side and cut the top “stem off” to separate it from the “bulb-like” thing at the bottom that contains the seeds. I like to choose squash that have a HUGE stem because that is the easiest part to cut up and if I makes enough I just might not bother with the bottom. Set the stem on end and shave the knife down the outside all around to remove the skin. Cut the flesh into squares about ½ in x ½ in.
To cook it: Place the cubes on a plate and cook them in the microwave for about 5 min. Meanwhile heat a sauté pan on the stove with either a smidge of butter or a bit of olive oil. Drop the partially cooked cubes into the pan and sauté over medium high heat. Don’t over stir them, though. Let them sit in one spot for a few minutes, then move them and let them sit again. This way you get some browned spots. Season with salt and pepper or my personal favorite, seasoned salt.
Beef Goulash Topping stuff
This stuff is great because it uses up all the bits and pieces of veggies in the fridge You can use any combo of squash, zucchini, mushrooms, onions, carrots, eggplant, celery, spinach, whatever needs to be eaten. I will put my basic combo below, but know that any veggies work.
Ingredients:
1 lb extra lean ground beef, venison, ground turkey, or veggie crumbles
2 cloves garlic
½ onion
2 stalks celery
8-10 baby carrots
8 oz mushrooms. Sliced and chopped
1 squash or zucchini
2 T Bisquick, flour, or bread crumbs
Seasoned salt
Worcestershire sauce
Cheddar cheese, shredded
Spray a pan with cooking spray and sauté garlic, onion, mushrooms, celery, carrots, and squash for 2-3 minutes. Add meat and continue to cook stirring until meat is fully cooked and veggies are tender. Add a dash of seasoned salt, a couple splashes of Worcestershire sauce, and Bisquick. Stir again. Spoon onto a plateful of butternut squash or rice and top with a sprinkle of cheddar cheese.
Wednesday, May 20, 2009
Sun-dried Tomato and Artichoke Couscous
This is another quick standby with lots of possible variations. We use it as a one dish meal or as a side dish. It has all the necessaries (as do most of our one dish meals) and is jam-packed with flavors! Couscous is wonderful, as it cooks in moments, and though I prefer the whole wheat kind because it adds a better punch of protein and fiber, the regular couscous works just fine. Make extras to take leftovers as a power packed lunch that is light enough to allow for an after work run or is easy to digest after a lunch time workout.
Ingredients:
2 cloves garlic
1/2 c. finely chopped onion
1 C Couscous
1 C broth or water
1 Can Chickpeas (garbanzo beans), drained
1 Can artichoke hearts, chopped or quartered and drained
1/2 C. Feta Cheese
1 C chopped sundried tomatoes
Lightly Saute the onion and garlic in a tsp of olive oil in a 2 Quart pot over medium high heat. After 2-3 minutes, add the broth and bring to a boil. Pour in the Couscous, cover and remove from heat. Couscous cooks very quickly. Allow to sit for about 5 minutes while you assemble the other ingredients. Then, fluff the couscous with a fork and add the rest of the ingredients.
4 Servings
**You can drizzle a smidge of olive oil over the finished recipe if you love the flavor but I never feel I need to do so. Or you can create a quick oil and vinegar dressing to go over it from olive oil, balsamic dressing, salt, pepper and a squirt of lemon juice.
Ingredients:
2 cloves garlic
1/2 c. finely chopped onion
1 C Couscous
1 C broth or water
1 Can Chickpeas (garbanzo beans), drained
1 Can artichoke hearts, chopped or quartered and drained
1/2 C. Feta Cheese
1 C chopped sundried tomatoes
Lightly Saute the onion and garlic in a tsp of olive oil in a 2 Quart pot over medium high heat. After 2-3 minutes, add the broth and bring to a boil. Pour in the Couscous, cover and remove from heat. Couscous cooks very quickly. Allow to sit for about 5 minutes while you assemble the other ingredients. Then, fluff the couscous with a fork and add the rest of the ingredients.
4 Servings
**You can drizzle a smidge of olive oil over the finished recipe if you love the flavor but I never feel I need to do so. Or you can create a quick oil and vinegar dressing to go over it from olive oil, balsamic dressing, salt, pepper and a squirt of lemon juice.
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