Tagged: peppers

Pesto Chicken & Quinoa Stuffed Peppers

It pains me to admit that I so rarely fiddle around with new recipes in the kitchen. When you’ve got a handful of quick recipes that make everyone happy it’s very easy to fall into a routine of just making the same things over and over again. I was feeling creative last night and with only six ingredients – ingredients that I always have on hand, but have never combined this way – I made a fabulous, healthy, and gorgeous dinner in 30 minutes. Seriously.

Pesto Pepper 2

Now I’m not going to lie to you. I have never had “traditional” stuffed peppers. I love peppers, don’t get me wrong, but I just never found the concept of mushy peppers stuffed with ground beef and rice all that appealing. Sounds pretty bland if you ask me.  This recipe is far from bland and packed with flavor! I also don’t cook the peppers to mush – I like them to have a little texture left to them. But if you like your stuffed peppers that way …

 Pesto Chicken & Quinoa Stuffed Peppers

  • 2 bell peppers, sliced it in half
  • 2 boneless, skinless chicken breasts , diced into bite sized pieces
  • 1 cup of quinoa, cooked
  •  2 tablespoons of good quality, store bought pesto (if you have homemade, even better!)
  • 2 cups of baby spinach
  • 1 cup mozzarella cheese

Preheat the oven to 375 degrees. Place the peppers, open side up,  and place in the oven. Let cook for about 10 ten minutes.

While the peppers are cooking, cook the chicken breasts in a nonstick skillet sprayed with a little nonstick spray over medium high heat until cooked through – about 7 minutes. Add the spinach and cover with a lid to wilt. Add the cooked quinoa and pesto to the pan. Stir well to combine.

Remove the peppers from the oven and carefully spoon the chicken and quinoa mixture into each pepper cavity. Top each pepper with 1/4 cup the mozzarella. Return to the oven and let cook ten minutes more until the cheese is melted and begins to brown.

Let cool about 5 minutes before serving!

Pesto Chicken & Quinoa Stuffed Pepper

 

 

WIAW #29 – Finding my Groove

Good morning, ladies (and gentlemen? I don’t really know who reads this, after all, but I do know that it’s typically only ladies that comment…so thereladies it is) How are we all doing?? We’re spectacular! And by we, I mean me. And I guess technically my little honey bear who is chatting up a storm in her lil’ sleeper next to me as I type this. EmGosh she’s adorable.

Anywho, I’m so pleased to be participating in What I Ate Wednesday, this week, brought to you by Jenn at Peas and Crayons!! Emma and I are really starting to get in a groove, which is making finding time to take pictures of my food (heck – make and consume my food, too) much easier to do! Though everyday is still a little different, we’re really starting to get in a nice routine. At 15 weeks (3 months…baby age is so weird), I couldn’t be happier!! Here is how my yesterday went.

I woke up when the hubby was up yesterday, right around 5:00am. I woke up Emma, who had been snoozing since about 10:00pm and my milk makers were ready for her breakfast. She ate from one side for about an hour, then I pumped the other and had a banana. You all know what a banana looks like, yes? Because I did not snap a photo of it. Oopsies!

Emma usually falls back asleep for an hour or two after her breakfast, and since my MIL didn’t have to go in to work until 9:30am, I took advantage, strapped on my running shoes, and headed out into the cool autumn air!! I find there is no time I enjoy running more than on a nice fall morning. I love the sound of the leaves crunching under my feet and the scent of fires burning in nearby fireplaces in the air. Ah, bliss. Two and a half miles of it yesterday. Not bad, considering I ran three miles (farthest post-baby) on Saturday and was still pretty sore from it. Once I got home I even had time for an AM shower and to make myself a nice post-run breakfast!

Breakfast: Eggs and potatoesssssssss. Whenever I make baked potatoes, I always always always make extras.It requires minimal effort, since I’m already baking potatoes,  AND it means I can make breakfast potatoes in no time at all the next morning. This here is my favorite combination: 1/2 of a potato with some diced bell peppers, lots of granulated garlic, and even more Franks Red Hot! I saute the potatoes and peppers in just a tiny bit of olive oil until the potatoes start to get crispy and the peppers soften over medium heat. Then, I sprinkle (it’s actually more like a downpour) in the hot sauce. I  crack two eggs on top, pop a lid on it, and let it cook until the eggs are set. If I’m feeling really crazy I sometimes add a handful of shredded cheddar cheese on top, too. Yesterday I was feeling super crazy and topped it with some scallions and even more Franks Red Hot. Ugh. Once I get going on a Franks Red Hot kick…it’s hard for me to stop.

breakfast potatoes and eggs I also had my giant mug of English Breakfast Tea while Kelly and Michael was on since Emma was still snoozing.

tea for meSnack: By around 11, the hubby comes home for lunch, and I needed a snack. While I heated up his lunch for him (because I am the best wife, ever) I munched on a little pumpkin chocolate chip cookie I made Monday night. I’m still working on the recipe, but I hope to share it soon!

punkin cookieLunch: I always try and get a bit of laundry done midday, and yesterday I succeeded! Then it was time for more food. I had some leftover pulled pork from dinner Monday night, so when in doubt….I just make a quesadilla! Pulled pork, some shredded cheddar, and green onions. Plus leftover frozen veggies from the night before…I mixed in extra edamame for good measure. I love leftovers, man. Who’s with me?

 

pulled pork quesadilla I had just a few errands to run yesterday afternoon so the little lady and I went out for a few. I made a pit stop at Barnes and Noble to pick up the latest issues of Runners World. Once we got home, I plopped Emma on my lap and we enjoyed our magazine together while I sipped my first Pumpkin Spice coffee of the season!! Yummmers!! I also wound up snagging a handful of trail mix before dinner. Wegmans had a “Trail Mix Bar” and my recent obsession is a combination of dry roasted almonds, honey roasted peanuts, pumpkin seeds, annnnnnnd dark chocolate chunks. Love it!

pspice and magtrail mixDinner: Have you ever just had one of those nights where you knew no matter what you made for dinner you just wouldn’t be happy with it? That was me last night. I wound up throwing together a quick pasta with chicken, white beans, spinach, garlic, and lemon. I’ve made it before and loved it. I really just wasn’t feeling it last night, though. I guess that’s kind of a good thing when I think about it though…it stopped me from going back for more!

pastaAnd that, my friends, is all she wrote! After dinner the hubs and I sat down to watch some Once Upon A Time on Netflix (My latest obsession. I can’t wait for the new season to start!) and Emma snooze/ate from 7:30 until 9:30…then she just snoozed. I decided to join at about 10:00!

 

So…what is your favorite time of the year to run outside??

Do you have a favorite pre and post run routine?

Lastest TV obsession??

Chipotle Chicken Chili

First of all…the fact that I’ve had the opportunity to post TWO DAYS IN A ROW…is madness. Complete and utter MADNESS!! I love my baby girl, but boooooooooy do I love nap time. Muhuhahahaha.

Not only am I sharing another NEW recipe today, but this is another super simple crock pot recipe! Just in time for fall, amiright? I have never loved my crock pot as much as I do now that I am a mom. The faster I can get something done, the more likely I am to eat it without having a baby on my boob! Though, I can’t lie, I’ve gotten pretty great at doing things with one hand because I have a baby in the other…or balancing her perfectly on the Boppy while I eat OVER her. I prefer to avoid that if I can, though, heh.

Anywho, the Falcons were playing last night (What a game! I’m not sure I’d really even call that a game…poor Bucs.), so I wanted to make something appropriate for football viewing. Chili was the obvious choice. But without having any beef on hand I decided to go for a chicken version.

BEST. CHOICE. EVER.

I posted a photo of the finished product on Instagram last night and had a few requests for the recipe. So here it is, my friends.

Words cannot describe how easy this chili is to make. You literally just stir everything together in the crock pot, add the chicken breasts, pop on the lid and BAM. You are a mere 5 hours from delicious!

Chipotle Chicken Chili

  • 4 boneless, skinless chicken breasts
  • 1 28 oz. can crushed tomatoes
  • 1 can white beans
  • 1 can pinto beans
  • 2 red bell peppers
  • 1 onion
  • 1 chipotle in adobo, minced
    (add more or less … depending on your spice tolerance. 1 gives it a nice kick, but you won’t be sweating)
  • 2 tablespoons honey
  • 1/4 cup chili powder
  • 3 tablespoons cumin
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 teaspoon smoked paprika
  • 2 teaspoons oregano
  • salt to taste

In the base of your crock pot, add the can of tomatoes. Fill the empty can halfway with water and add it to the crock pot. Add the beans, peppers, onions, and spices. Stir well to combine. Nestle the chicken breasts into the tomato mixture. Cover and cook on high 4-6 hours or until the chicken shreds easily with two forks. Shred up the chicken and serve your chili with cheese, avocado, and whatever else you fancy…just make sure you have plenty of tortilla chips for scooping!chipotle chicken chili

Also, because I can’t keep this cuteness all to myself…check out my little happy bear!! EEEEEEEEEEEE. I just can’t.

Real Food Recipe Roundup #3 – Mozzarella Stuffed Chicken Pesto Meatballs with Baked Spaghetti Squash

Top o’ the mornin’ to ya!!

Lolz.

I know it’s not St. Patty’s yet – but I figured it’s close enough that I could greet you all like an enthusiastic leprechaun without too much judgement.

Anywho – I’m going to keep this short and sweet today because I’ve got not one but TWO recipes (ya know…that are particularly delicious when served together) and they’re kind of lengthy. I made these for the fam last weekend and everyone loveeeeedddddd it!!! Even the men were happy with the spaghetti squash, which really made me happy!!

If you’ve got a real food recipe that you’d like to share, don’t forget to grab a badge and link up at the bottom of the post!!!

Twenty-Something & Starving

<a href=”http://twentysomethingandstarving.com” target=”_self”><img src=”http://i63.photobucket.com/albums/h130/Jennifer_Yoder/46133fa4-d3da-44aa-bd3a-92bd35349c37_zps9dc148ce.jpg” alt=”Twenty-Something & Starving” width=”250″ height=”150″ /></a>


 

 

 

Mozzarella Stuffed Chicken Pesto Meatballs with Baked Spaghetti Squash

For the Mozzarella Stuffed Chicken Pesto Meatballs (makes about 30 meatballs)

  • 6 boneless, skinless chicken breasts, cut into bite sized pieces
    (or about 1.5 lbs lean ground chicken)
  • 1 red bell pepper, seeds and stem removed
  • 4 garlic cloves
  • 1 handful of fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons prepared pesto + More to taste
    (you can make your own or use store bought! I use Wegmans brand when I’m in a pinch. It’s delicious AND check out the ingredients)
  • 1 egg + 1 egg white
  • 1 cup whole wheat panko breadcrumbs
  • 1 lb of part skim mozzarella cheese, cut into little cubes
  • Salt & Pepper to taste
  • 2 tablespoons olive oil

Preheat the oven to 350 degrees.

Add the bell pepper, garlic, and basil to the bowl of a food processor and pulse until it forms a paste. Add about half of the chicken breasts and pulse until ground. Remove the chicken mixture and place in a large bowl. Set aside. Repeat with the remaining chicken.

Once all of the chicken is ground and in the bowl, add the pesto, Parmesan, panko, salt, pepper, and eggs. Mix well until thoroughly combined.

To prepare the meatballs, grab a small handful (about the size of a golf ball) of the chicken mixture and flatten it in the palm of your hand. Add a mozzeralla cube to the center and form the meatball around it, being careful not to expose the cheese.  Repeat until all of the meatballs are formed.

In a large skillet, heat the olive oil over medium high heat. Add meatballs to the pan (fill it up, but make sure they aren’t touching) and cook for about 3 to 4 minutes on each side until brown. Remove meatballs from the skillet as they are done and place them on a large baking sheet, adding more meatballs to the skillet as you go, until all of the meatballs are brown.

Place the cookie sheet in your preheated oven for about 15 minutes. Remove, and brush the meatballs with some more prepared pesto. Return the pan to the oven for 5 to 10 minutes more or until the meatballs are cooked through to a safe 165 degrees.

Serve on top of Baked Spaghetti Squash!

For the Baked Spaghetti Squash

  • 2 spaghetti squash, roasted, cooled, and spaghettified
    (Yup, that’s the technical term. Directions for spaghettifying here!)
  • 1 can of no salt added diced tomatoes
  • 2 cloves of garlic, minced fine
  • 2 tablespoons granulated garlic
  • 2 teaspoons Italian seasoning
  • 1 teaspoon crushed red pepper flakes
  • 1/4 cup parmesan cheese
  • 1/2 cup shredded part skim mozarella cheese

Preheat the oven to 350 degrees.

In a large bowl, combine all ingredients except mozzarella cheese.

Spray a 9×13 baking dish with nonstick spray and add the spaghetti squash mixture. Top with mozzarella cheese. Bake at 350 for 35 to 40 minutes or until the cheese is melted and brown and the squash is warm through.

Serve topped with Mozzarella Stuffed Chicken Pesto Meatballs!

chicken pesto meatballs with baked spaghetti squash

WIAW #18 – Meatless Monday!!

Ello’ loves!! (Yup, when I typed that I said it out loud with a British accent. Don’t judge me.)

I ‘ope you’re all splendid t’day! (Still British. Only more like Hagrid this time.)

I’m just chugging along this week looking forward to the weekend!! Sometimes, I can’t decided whether it’s good to always look forward to the weekend … or if it’s bad to not try and enjoy the present moment. I do what I can to enjoy the 40 hours a week I spend at work…but ya know…I’d rather be doing yoga… or eating. 😀

Oh well! At least we all always have What I Ate Wednesday to get us over the hump, right?! RIGHT!! [Shout out to Miss Jen at Peas and Crayons! Word up, chikadeee!]

I thought about doing what I ate Sunday this week…and I even started taking pictures of all my food. Theeeeeen I forgot. Oopsies!! So, instead, today you shall be observing my Monday. More specifically, my MEATLESS Monday. I love that I’ve gotten to a point in my life where I go days without eating meat and I don’t even notice it until I gather all of the photographic evidence together. Heh. It’s certainly not a bad habbit, amiright?!

Mmkkay enough jibber jabber. On to the food!!

Breakfast: Behold my latest breakfast obsession!! It’s glorious, I tell you. I take two Wegmans brand organic blueberry waffles and toast em up. I smear a tablespoon of peanut butter onto waffle number one right out of the toaster so that it gets all melty when you spread it. Then, I smother it all with a cup of frozen berries that I microwave for 45 seconds to warm through and turn into a delicious berry sauce. I top it with waffle number two and devour. It’s perfect. I love everything about it. Except for when I finish it…because all I want to do is keep eating it!!

beautifulwaffleofdelicous

Snack: 1 oz of 2% pepperjack with 6 triscuits. It’s my go to morning snack lately.

cheeseandcrackersLunch: A huuuge delicious salad of spinach, cherry tomatoes, carrots, red onion, yellow bell pepper, avocado, and two sliced hard boiled eggs. I drizzled it with some balsamic vinegar and just a tiny bit of evoo. This is probably one of the simplest salads I make and every time I do I’m just like “BEST SALAD EVER WHY DON’T I MAKE THIS MORE.” Then I forget about it. Not this time, Jen. At least I hope!

saladBeverage: Johnny and I snagged some beverages on our lunch break on Monday. Sometimes we’ll just eat at our desks so we can get out of the office for an hour or so. I had one of the most bizarre hot chocolates of my life. I ordered a nonfat hot chocolate and the woman making it was like “would you like to try it with our sugar free syrup” and I was all “Yes, please.” Then I got it, and sipped it, and well…have you ever had like…a chocolate flavored hard candy? Where you’re like…this tastes kind of like chocolate…but it doesn’t really feel like I’m eating chocolate. Anyone? Bueller? Yeah – well that’s kind of what this tasted like. Definitely not something I would get again. But I enjoyed it while I had it. At least the foam on top was perrrfect!!

cocoaSnack: Gosh I’m dying for warm weather so I can eat cold snacks all the time!! I’m loving that it’s warm out now, but dreading that there is supposed to be snow again tonight. Come on, man! Sigh. Over the weekend, Johnny and I were discussing my recovery from baby this summer and I’ve officially decided that I’m really not worried about it. I always have a much easier time eating clean in the summer when I can grill everything and live off of fresh fruits and veggies and other delicious healthy things meant to be consumed cold! Liiiike icy cold greek yogurt mixed with a touch of peanut butter and honey to dip fresh, crisp apples in! (This apple – not the best. C’est la vie.)

applesandyogurtDinner: Melinda and I had a dinner date on Monday! We caught up on all of her weddding planning and all of my baby planning at Neato Burrito. It’s a Central PA Burrito place with a few locations. Personally – I like it waaaaaaaaaaay more than Chipotle. The hubby does not. Thus why I get it with Melinda. There loads of options for just about anyone. Melinda pretty much got a bowl of nachos with a little chicken and lots of veggies on top. I went with a burrito, which is rare for me, but I was in the mood for the wrap and not so much the rice. I had a jalapeno cheese wrap with their amazinggggg vegan Troegs three bean chili,  just the tinnnnnniest bit of brown rice (just so it didn’t get too soggy from the chili), a wee bit of cheese, cilantro pesto, smoked chipotle salsa, lettuce, tomato, onion, and guacamole. Oh yeah, and I had them throw in a handful of crushed tortilla chips!! That’s kind of their thing. And it’s brilliant. Man. Everything about this burrito was perfect. I pretty much housed the whole thing, minus the last little bit of tortilla at the bottom that gets all folded up and actually contains no filling at all. (The worst part of burritos!!)
burrito

Well, I certainly loved my veggies on Monday! I’ve actually been loving them all week, like a boss. Salads for lunch. Stir fry for dinner. Tonight I’m making some chipotle chicken sausage wraps with my southwest slaw salad.

Have you been loving your veggies this month?!

What’s your latest breakfast obsession??

Do you ever have meatless days without even realizing it??