Sunday, July 27, 2014

Buffalo Wing Stuffed Peppers

-1 lb ground or shredded chicken cooked with cumin, salt, and pepper
-1 c chopped celery 
-1/2 c onion, diced
-2 cans green chiles 
-1/4 c Franks hot sauce
-2 tsp oregano
-2 bell peppers, halved and seeded 
-salt and pepper to taste

Mix all the topping ingredients together and season to taste. Stuff in the pepper halves and put on a baking sheet with a rim. 

Preheat the oven to 350F. Add a loaf pan half full of water and let it warm up about fifteen minutes before adding the peppers in. The steam will help cook the peppers and keep the filling moist. 

Bake for about 35-40 minutes. I plan on topping them with a greek yogurt bleu cheese dressing that is light and healthy. 

Happy crafting!
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Sunday, July 20, 2014

Shrimp Skimpy (Healthy Scampi)

-1 zucchini about 6-8 inches long, spiralized into noodles
-1/4 c diced onion
-8 to 10 shrimp
-2 garlic cloves, minced
-EVOO and another flavored oil if desired, I used Fustini's Serrano Honey Vinegar
-salt and pepper to taste

Welcome to your new go-to for healthy in under 15 minutes. 

Anyway put a couple teaspoons of EVOO and a teaspoon or so of the flavored oil if using it in the bottom of a nonstick pan on medium heat. Add your garlic and onions and sauté for about 5 minutes, stirring a few times. 

I chopped up my shrimp so that I could get the taste through the dish without having to add so many shrimp. They are kinda expensive and I'm kinda cheap. 

Anyway add the zucchini noodles and shrimp and cook until the shrimp is done, adding salt and pepper as needed. 

And that's IT. You are welcome.  No, seriously, this is really simple and really quick but tastes like you had time. I made this as a lunch dish for tomorrow at work. 

I do suggest chopping your noodle pile in two or three places. You would be surprised how long a zucchini noodle gets from such a small veggie...

I'm really sleepy, so we will keep this short and sweet. Happy crafting!
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Sunday, July 13, 2014

Chipotle Fajita Filling

-1/2 tablespoon espresso bean balsamic vinegar (I like Fustini's)
-1.5 tsp EVOO
-1 tsp puréed chipotle peppers
-4 ounces of cab steak strips or other steak variety 
-2 green bell peppers, sliced
-1/2 medium sized onion, sliced (about a cup is the goal)

I start by sautéing my veggies on medium high heat with one half of the sauce, made by combining the first three ingredients and mixing.  Do this until they are starting to get tender. 

At that point, scoot the veggies around the pan so the center is clear for your meat.  Add it in, season with a little salt and pepper, and use half of the leftover sauce per side as you are cooking. You should only need a couple minutes on each side for these thin strips. 

Toss all the veggies and beef then devour. You can do these in lettuce wraps, on tortillas, or on cauliflower rice. 

If you are paying attention, these fajitas follow pretty well the zone guidelines.  My boyfriend has done zone for a while now, and I jumped in a little before we started dating. In fact, I think it might have been one of the things that brought us together. 

Partly, this was due to the fact that I did not think the meals he was eating looked appetizing, as four cups of green beans looks a lot like misery to me, and I decided to butt in and develop recipes that were zone and pretty and yummy.  Crossfit zone doesn't really approve of bread, and that did scare me a bit. But I do love a good challenge. 

So fast forward a couple of months and this is one of the tastier dishes I have developed. Flavored vinegars and oils from quality stores add a lot of flavor options without having to drown something in oils and heavy spices. I have become quite addicted to Fustini's Blood Orange EVOO and the Espresso Balsamic Vinegar. Eventually I may even branch out and try new ones. Maybe. 

It has long been my argument that food brings people together. Healthy food doesn't have to be boring, and good times can be had without caloric overload. It just takes a little creativity and quality products. 

Happy crafting!
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Sunday, July 6, 2014

Buffalo Chicken Snack

-2 ounces shredded chicken
-1/3 C Greek yogurt
-1 TB franks hot
-2 TB black beans, rinsed
-1/3 C finely chopped onion
-6 celery pieces
-salt and pepper to taste

So I like to keep life simple when I get back from vacation. You just mix everything but the celery and season to your liking. You could use your favorite hot sauce or spin off this with adobo sauce or others. I like to chill stuff like this overnight before eating it. 

Why is this such a simple post when I have such lofty goals of making wonderful food? Sometimes wonderful is things that come together quickly when you get in super late returning from a trip. Or something you don't have to turn the oven on for because your apartment is 80 because you just got back from a trip. Or something with a lot of flavor but very little work because you want to curl up and sleep but yet you also want to look like you made an effort. 

Life tip, fellow humans, don't start lofty diet regimes on the day you get back from vacation. You really won't want to meal plan the night before. But for those of you who are like me and even though you said you weren't super woman you are still trying to prove yourself wrong, I offer these tips:

Preshredded rotisserie chicken. It's probably in your stores deli section. Take advantage of the fact that they over estimated their demand. 

Precut celery bits. They last so long in the fridge. And they are so ready to go. 

Happy crafting! And goodnight. 
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