Wild Rice & Veggie Stuffed Bell Peppers


Yield: 4

2 large bell pepppers; washed
1 tsp olive oil
1/2 yellow or white onion; chopped
1 garlic clove; chopped
2 zucchinis; chopped
3 cups spinach; chopped
2 cups wild rice; cooked (I get mine from trader Trader Joe’s, all you do is microwave it)
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1/2 tsp onion powder
1/4 cupp parmesean cheese

1. Pre-heat oven to 400 degrees F. Cut bell peppers in half and remove the seeds from the middle. Sprinkle inside with a pinch of salt and pepper and drizzle olive oil. Roast peppers for 30 minutes or until cooked.

2. In a large frying pan, add olive oil, onions, salt, pepper, garlic powder, onion powder, chopped garlic, and zucchini. Sautee for 5 minutes and then add chopped spinach and rice. Cook until spinach is wilted. Once peppers are done scoop rice and veggie mixture into peppers evenly and sprinkle of parmesean cheese. Bake for 10 minutes and serve!

Veggie Stuffed Spaghetti Squash

spaghetti squ

I love this healthy low-carb dish! It makes a complete meal if you add ground turkey or grilled chicken to it! The possibilities are endless on the vegetables you can use for this dish..this is a great dish if you have veggies in your fridge that you need to use up!

Yield: 4

1 spaghetti squash
2 zucchini; chopped
3 cups chopped spinach (it seems like a lot; but its not)
1 tomato; chopped
1/2 cup tomato/spaghetti sauce
1 Tbsp olive oil
2 cloves garlic; chopped
1 tsp dried basil
1 tsp salt
1/2 tsp pepper
1/4 cup mozzarella cheese

1. Bake spaghetti squash in a 350 degree F. oven for 1 hour. Once cooked, let cool for 20 minutes and cut in half lengthwise. (Leave oven on)

2. In a medium sized sauce pan, add olive and garlic. Cook for 3 minutes on medium heat add zucchini, tomato, basil, salt and pepper.

3. With a fork, fork out the squash and it will have a “spaghetti” consistency. Add to sauce pan with chopped spinach. Let cook until spinach is wilted. Then add tomato sauce and cook for another 5 minutes.

4. Add spaghetti squash mixture back into the squash (it has a hard shell). Top with mozzarella cheese and bake for 10 minutes.

Healthy Turkey Chili


Yield: 8

1 lb lean turkey meat
1 Tbps olive oil
1/2 large yellow onion
2 garlic cloves; minced
1 green bell pepper; chopped
2 cans (14.5 ounces) diced tomatoes
2 cans (16 ounces each) tomato sauce
1 can (16 ounce) kidney beans; rinsed and drained
1 can (16 ounce) black beans; rinsed and drained
1 Tbsp ketchup
1 Tbsp chili powder
½ tsp granulated garlic
1 tsp cumin powder
1 tsp salt
1 tsp brown sugar
1 tsp dried basil
low-fat sour cream (optional)
reduced-fat cheddar cheese (optional)
green onions (optional)

1. In a large sauce pan, add olive oil and brown turkey meat with chopped onion, garlic, and bell peppers Cook until meat is brown.

2. Add chili powder, granulated garlic, cumin, salt, brown sugar, and basil. Stir until seasons meat is seasoned.

3. Add diced tomatoes, tomato sauce, kidney beans, and black beans. With a wooden spoon, mix until combined. Add ketchup and place lid on pot. Let simmer on low for 30 minutes, stirring occasionally.

4. Spoon into bowls and top with a dollop of sour cream and a sprinkle of green onions and cheese.

**I love eating cornbread with this hearty meal, it makes this dish complete 🙂

Pumpkin Pie Oatmeal


20131031-211906.jpgYield: 3


1 1/2 cup almond milk
1 cup oats
1 Tbsp maple syrup
2 Tbsp brown sugar
1/2 cup pumpkin puree
1 tsp cinnamon

1. In a small saucepan on medium heat, add almond milk until it gets warm (about 5 minutes). Then add oats and stir constantly.

2. Once oats start to thicken, reduce heat and add pumpkin puree, syrup, sugar, and cinnamon. Stir until oats are cooked (about 7 more minutes).