Recipe of the Week: Stuffed Pepper Boats

For the last two weeks we pre-made these amazing “Pepper Boats” on Sundays and then ate them all week for lunch. It’s been EXTREMELY helpful in staying on track in the midst of a busy or stressful day. We keep a tray in the fridge and pop 1 or 2 in the microwave at lunch. Last week we filled them with just rice, beef and cheese but this week we tried to clean it up a bit by taking out the rice, adding broccoli, and using ground turkey instead of beef. FAB-U-LOUS.

Without further ado, here’s the recipe. Cook them up and you’ll thank yourself every day til they are gone!

Stuffed Pepper Boats

Time: The whole recipe should take about 30 minutes max.

Ingredients:

  • Ground Turkey
  • Chopped Brocoli
  • Chopped Onion
  • Sliced Portabello mushrooms
  • Garlic powder
  • Black Pepper
  • Bell Peppers
  • Poblano Peppers
  • Crushed Red Pepper

Prep: 

  • Preheat oven to 350 degrees
  • Cook Turkey in pan w/ Taco Seasoning until fully cooked.
    • If you want to make your own taco seasoning, we added:
      • Garlic Powder
      • Chili Powder
      • Ground Cumin
      • Black Pepper
      • Onion Powder
  • Make Veggie Mix:
    • Chopped Brocoli
    • Chopped Onion
    • Sliced Portabello mushrooms
    • Garlic powder
    • Black Pepper

  • Add Veggie Mix and crushed red pepper to the ground turkey and cook for another 5 mins.
  • Halve the bell peppers and poblano peppers

Cook: 

  1. Stuff peppers with Ground Turkey/Veggie mix
  2. Top with parmesan & cheddar cheese
  3. Cook in oven until cheese is melted
  4. Top with chopped cilantro + hot sauce!

Stick them in the fridge and enjoy all week!

xo,

WFFL

 

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Chicken Zucchini Alfredo

There is no better way to get more veggies and less carbs into your meal than via a Zoodle dish! (AKA zucchini noodles).

The other night, in an effort to get back on track with our eating habits, my husband and I decided to test out a new zoodle dish. It was DELICIOUS! A group of 6 people were all very pleased (and amazingly satisfied without feeling that regretful pasta hangover!)

So without further ado….

Chicken Zucchini Alfredo

Tools

  • You have likely heard of the Vegetti but my favorite spiralizer is this Cuisinart spiralizer.
  • We also used an outdoor grill to grill the chicken
  • Cutting board, knife
  • Large stovetop pan for sauce
  • Medium stovetop pan for sauteeing mushrooms

Ingredients

-Zucchini (1 per person should be plenty, but do more if you like!)

-Grilled chicken

-Heavy cream (medium sized carton?)

-Shredded Parmesan Cheese

-Minced garlic (jarred)

-Baby Portabello mushrooms (sliced)

-Pepperoncinis

-Artichoke hearts (jarred)

-Fresh cilantro

-Oregano

Time 

Aside from grilling chicken, which we did ahead of time, this will take you NO LONGER than 15 minutes to make. So cook your chicken ahead of time!

Prep

  • Grill chicken, dice, set aside
  • Spiralize zucchini, set aside

Cook

Mushrooms:

  • Lightly sauté mushrooms in oil (in medium sized pan)

Sauce:

  • Pour heavy cream into separate large pan (no heat)
  • Toss chicken into heavy cream
  • Add tablespoon of minced garlic and oregano
  • Add mushrooms
  • Simmer cream/chicken/mushrooms/garlic for ~5 minutes
  • Add parmesan cheese to your liking
  • Stir/add cream til desired consistency

 

Plate

  • Toss a helping of zoodles on a plate, cover with alfredo sauce
  • Decorate with artichokes + pepperoncinis + cilantro on top
  • Add salt/pepper if needed

Taste

This dish tastes just like a delicious Italian bowl of comfort food without the heaviness, carbs and calories of all that pasta! Sure, a bunch of parmesan and heavy cream isn’t  the *healthiest* option but it’s surely better than putting it on pasta!

Bon Appétit!!!

-WFFL

 

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