Tagged: quick

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

 

 

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.

My New Favorite Breakfast Ever

Happy Tuesday!

Not that Tuesday is ever all that exciting…

Unless, of course, some of you had off work yesterday in honor of Martin Luther King, Jr. Day so you get to enjoy a four day work week! If so, I hope you enjoyed your day off! I can’t say that I’m not jealous…because I totally am…and instead I got to enjoy a full and lazy productive day at work. 🙂

If I had to pick something I did get to enjoy recently, though, it would have to be my new favorite breakfasttttttt!

How many of you are fans of greek yogurt? Show of hands…

GOOD! I can’t get enough of the stuff!! I live off of Wegman’s brand (because I’m poor and it’s the cheapest one when I shop there…and it’s fantastic so I don’t care!)  I went through a brief period where I was eating their nonfat black cherry greek yogurt  with a few walnuts mixed in every morning for breakfast. It’s absolutely delicious.

It also has 18 grams of sugar per 6 ounce serving.

 

*INSERT GLASS SHATTERING SOUND*

B-b-but…that’s so much sugar for so little yogurt!!

After doing a little research I came to discover that just about any flavored yogurt will have this much sugar in it, maybe more. I’d be cool with having something like this as a treat once in a while, but I really can’t justify consuming that much sugar (that’s not naturally occurring in fruit) for breakfast everyday.

Then…I found this recipe for Cookie Dough Greek Yogurt.

Now, I don’t think this recipe tastes very much like cookie dough, but I do think it’s brilliant and flippin delicious!

Here’s my version of this recipe…I’ve had it for breakfast every day for the last week!

PB Greek Yogurt

  • 6 oz plain, nonfat greek yogurt
  • 1 tablespoon chunky peanut butter (of course you could use creamy peanut butter, but I like the crunch!)
  • 1 packet of Splenda or 1 teaspoon honey
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon semi-sweet chocolate chips

Combine all of your ingredients in a small bowl and mix well until combined!

How easy is that?! Note that I like to microwave my peanut butter for about 10 seconds before I mix to make things a bit easier – but I also use a giant tub of greek yogurt that I measure out myself. If you have a little container of greek yogurt you can just mix it all up in there and I know it mixes fine that way, too! According to the myfitnesspal calculator, this delicious concoction is about 260 calories with 19 grams of protein and only 9.5 grams of sugar!

I like to serve mine with a chopped up apple or banana for dipping!!

greek yogurt of deliciousness