Turkey and Quinoa Stuffed Bell Peppers Recipe

• SERVES:8
• PREP TIME:20 min
• COOK TIME:20 min
• CALORIES:332
• 1lb Ground turkey
• 1/2 tsp Salt
• 1 small Onion, minced
• 3Cloves garlic, minced
• 1 cup Quinoa, cooked according to package instructions
• 1Can fire roasted tomatoes
• 1Jalapeño, minced (optional)
• 2 tbsp Taco seasoning
• 1Can black beans, rinsed and drained
• 1 1/2 cup Pepper jack cheese, grated
• 4 Large bell peppers
• Cilantro
• Avocado
• Green onions

Method

1. In a large skillet brown meat breaking up into bits. Once cooked through add in chopped onion and garlic and cook until onions are translucent.
2. Remove meat mixture from heat and add in quinoa fire roasted tomatoes, jalapeño, taco seasoning, black beans and 1 cup of the cheese.
3. Preheat oven to 350°F. Using a sharp knife cut peppers in half lengthwise and use a spoon to discard seeds. Line peppers on a lightly greased baking sheet.
4. Using a large spoon divide filling equally between each bell pepper. Top with remaining cheese and bake for 20 minutes or until pepper is tender.
5. While still hot top peppers with cilantro, avocado and green onions. Serve immediately.

Frozen Fruit Smoothie

prep time 3 MINUTES

total time 3 MINUTES

This Frozen Fruit Smoothie is packed with berries, strawberry yogurt, and cashew milk. Smoothie recipes with frozen fruit are the best because they don’t need any ice to reach the perfect consistency!

INGREDIENTS

• 8 ounces (1 heaping cup) frozen mixed berries*
• 6 ounces Silk Strawberry Dairy-Free Yogurt (or your favorite)
• 1 cup Silk Unsweetened Almond Milk (or your favorite milk)

INSTRUCTIONS

1. Add the fruit, yogurt, and about 1/2 cup milk to the canister of a blender or food processor. Blend on high power and drizzle in remaining milk, as needed, until desired smoothie texture and consistency is achieved. Serve immediately.
2. Extra portion will keep in a freezer-safe (plastic) glass for up to 1 month in the freezer. Allow to thaw at room temp for about 1 hour before serving. Alternatively, freeze extra portion in popsicle molds.

NOTES

*I used strawberries, blueberries, blackberries, and raspberries; fresh may be substituted but you’ll need to add ice.

Turkey Taco

Ingredients You Will Need

If you want leftovers, I highly recommend doubling the recipe.

• Ground turkey: Most trays weigh around 1 – 1.3 lbs and that is fine. Extra-lean or lean meatworks.
• Onion and garlic: They add a lot of flavors and are quick to chop.
• Taco seasoning: The amount you use will define the level of spiciness. I used 2 tbsp and the meat was spicy but don’t forget other ingredients are quite neutral.
• Tomato paste: You will need half a regular size 6 oz low sodium can. Ketchup would work too, just use less salt and sugar.

How to Make Turkey Tacos

Tip: Forgot to thaw the turkey and have Instant Pot? Defrost your meat first and then cook for tacos.

• Saute onion and garlic first to make them fragrant. If you add meat at the same time, it will “boil” the veggies instead of frying them until fragrant. Need 3 minutes of your time here.
• Cook ground turkey for approximately 10 minutes. You will have to break it into pieces, stir constantly and you will see meat juices that you don’t have to drain. Add taco seasoning in this step to season meat.
• Make taco meat saucy with tomato paste and water and watch dry meat crumbles transform into glossy taco meat you can’t wait to eat.

Serving Ideas and Variations

Here are ways to serve ground turkey tacos (and taco meat!):

• In small corn or whole wheat tortillas. Warm them up on a separate pan or in a microwave.
• Make turkey taco lettuce wraps with Romaine lettuce, swiss chard leaves, or Boston lettuce.
• Toppings we used: diced avocado, sliced in half grape tomatoes, diced red onion, and shredded lettuce.
• With super-easy guacamole and Instant Pot refried beans.
• Use saucy turkey taco meat and make a taco salad – add corn, beans, tortilla chips, and veggies.
• Stir in with cooked pasta, veggies, and salsa for an easy turkey taco skillet.
• Leftover brown rice or quinoa? Stir it in and make bowls with produce from your drawers. Sprinkle with cheese and I can assure you it will be glorious!

High Protein Stir Fry

Ingredients

• 500g turkey/chicken breast pre-chopped.
• 1 pack of stir fry vegetables pre-prepared
• 1 cube frozen ginger
• Soy Sauce (use as much as you need)
• 2 Packs Pre-Prepared Noodles
• Cooking Spray

Serves 2 meals for 2 people, or 2 meals for one greedy person!

Method

You will need a wok or a very large frying pan to cook everything in. Woks are better because they are thinner which means they heat up much faster (saving you precious seconds), and they are also designed to hold a lot of food without everything spilling out whenever you stir it.

Place your wok or frying pan on your stovetop after spraying with cooking spray (alternatively you can use cooking oil, but remember that 1tbsp contains 120 calories). Add the cube of frozen ginger in the wok and then toss in the pre-chopped chicken. Brown off the chicken and add in the stir-fry vegetables, stirring constantly.

Add in the pre-prepared noodles and then cover everything in Soy Sauce. Stir like crazy and then leave it for a couple of minutes until everything has cooked. Serve immediately.

Calories and Macros

Everyone is different, so they will all have different calorie requirements. As we mentioned in the ingredients section, this meal can feed 2 people twice, but it could also feed one person twice depending on their calorie needs. But we’ll go with the average serving size here, which means that the entire recipe is 4 servings. Our calories and macros will reflect this. We won’t include the values for the Soy Sauce, ginger, or cooking spray because they are so low in calories it wouldn’t be worth it.

Total: (calories 406, 42.1g protein, 5.4g fat, 46.1g carbs)

• 125g Chicken Breast (132 calories, 30g protein, 1.4g fat, 0g carbs)
• 100g Stir Fry Veg (53 calories, 2.5g protein, 1.9g fat, 5.1g carbs)
• 150g Straight to Wok Noodles (221 calories, 9.6g protein, 2.1g fat, 41g carbs)

Substitutions

Obviously, this meal is all about time and health, and it probably doesn’t do much justice to the proud history of Chinese cuisine. There are many ways that you could immediately upgrade it (using fresh chilies, ginger, garlic, spring onions, and properly prepared noodles would all help).

Chocolate And Walnut Covered Banana Bites

What You’ll Need: Dark chocolate chips or a bar, coconut oil, walnuts, bananas

These frozen chocolate-covered banana bites are perfect to keep in the freezer for easy snacking during a hot day or even a couple of hours after dinner. Slice bananas into 1-inch sections. Microwave chocolate and coconut oil (it helps to thin the chocolate out) together until it becomes liquid. Chop up walnuts and layout on a plate. Skewer your bananas with a toothpick, and set up your workflow: dunk bananas into the chocolate, let drip as much as possible, then roll in the walnuts. Lay on a sheet of parchment paper. Once you’ve done all of them, toss a sheet in the freezer until they firm up. Once all the individual bananas are frozen, you can store them in a single bag.

Turkey Burrito Bowls with Cilantro Lime Rice

Bring 2 cups of water to a boil in a medium saucepan over medium heat. Add 1 cup short-grain white rice. Return to a simmer, reduce heat to low, and cover. Cook until the rice has absorbed all of the water, 16 to 18 minutes. Remove from heat, uncover, fluff rice with a fork, and stir in the juice of 1 medium lime and 2 tablespoons chopped fresh cilantro. Cover again and set aside. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add 1 pound ground turkey and 1 (1.25-ounce) taco seasoning packet and cook until browned and cooked through 4 to 6 minutes. Remove from heat and stir in 1 (15.5-ounce) can of black beans, drained and rinsed. Serve turkey over rice, topped with salsa, shredded cheddar cheese, sliced avocado, and shredded romaine lettuce.