3c cooked quinoa (1c dry quinoa to 2c water, broth or stock)
2-3T olive or avocado oil
1 large red bell pepper, de-seeded & sliced thin
1/2-1 large green bell pepper, de-seeded & sliced thin (optional)
1 large onion (any), halved & sliced thin
3 large cloves of garlic, minced
1t chili powder
1/2t sweet paprika
1/4-1/2t cayenne pepper (to taste)
– MIX OF ANY BELOW –
1-1.5lbs raw chicken breasts (thinly sliced), steak (thinly sliced), shrimp, or veggies/beans
– veggies could be broccoli, cauliflower, carrots, zucchini, black or pinto beans (drain & rinse beans)
1/2-3/4c tomato salsa (pick your favorite!)
4oz cheese, shredded (pepper jack, cheddar, colby jack)…I now use vegan/dairy-free cheeses
2 scallions, green & white parts, sliced thin
1. In a medium sauce pan start your quinoa. Follow directions on package. I will also add garlic & onion powder (1/2t ea) an a little salt. Completely optional.
2. Heat your oil in a large skillet over medium to medium-high heat. Add the bell pepper and onion. Cook till softened and starting to brown. About 10 minutes.
3. Add fresh garlic, chili powder, paprika, cumin, and cayenne, and cook for about 1 minute. Stir constantly.
4. Add your protein and/or veggies. Stirring till fully cooked…veggies need to be slightly softened. You may need to add a little more oil for this step.
If using beans, wait till step 5.
5. Turn the heat down to medium-low and add your cooked quinoa, salsa, and beans. Stir till well mixed and warm throughout.
6. Turn the heat down to low, sprinkle cheese on top. Cover the skillet and leave until the cheese is melted.
7. Sprinkle the scallions on top and serve!
1T extra-virgin olive oil
1lb lean ground beef or turkey
1lb spicy turkey sausage
2t kosher or fine sea salt
1t freshly ground black pepper
1t garlic powder
2 (15oz) cans kidney beans, rinsed and drained
1 (32oz) can tomato sauce
1 (15oz) can diced tomatoes
1c fresh or frozen corn kernels
1 medium onion, chopped
1 orange bell pepper, seeded and chopped
5 garlic cloves, finely chopped
1T chili powder
1½t ground cumin
Optional, for topping:
Shredded cheddar cheese
Chopped fresh parsley or cilantro
Heat the olive oil over medium-high in a large skillet or Dutch oven. Add the all meat and cook, breaking up with a utensil, until browned. Add the salt, pepper, and garlic powder and stir to combine. Transfer the cooked meat to a (6-quart or larger) slow cooker. Add the remaining chili ingredients and stir gently to combine.
Cook on low for 6-8 hours or on high for 4-5 hours. Serve with desired toppings.
2lb Italian turkey sausage (or 1lb Italian turkey sausage & 1lb ground turkey)
– you could also use sausage or beef
2 – 15oz cans of dark red kidney beans
1T extra virgin olive oil
1 large onion, diced
2T garlic, minced
2 bay leaves
2 – 28oz cans of petite diced tomatoes
1 – 16oz can tomato sauce
1 – 3oz can tomato paste
3T chili powder
1-2T granulated sugar (to taste)
1t black pepper
1-2t crushed red pepper (to taste)
1/3c jalapeno slices (optional)
1. In a large pot brown meat. Drain fat. Add EVOO, onions and garlic, saute for 5 min. 2A. IF NOT USING A SLOW COOKER: In a separate medium pot, make sauce. Add tomatoes, tomato sauce, tomato paste, chili powder, cumin, sugar, black pepper, red pepper, bay leaves, and jalapenos. Simmer for 15-20 minutes. 2B. IF USING A SLOW COOKER: Add all ingredients from 2A, stir.
3A. Add beans and sauce to the meat pot. Simmer 30-45 min.
3B. Add meat mixture to slow cooker and cook on low for 8-10hrs or on high for 4hrs.
Serve with cheddar cheese, sour cream, guacamole, and tortilla chips! Or corn bread!
1lb lean ground beef, ground turkey, or chicken
1 medium to large onion, cut in 1/2 & chopped
1/2c brown sugar
1/3c soy sauce (I use GF)
1T sesame oil
3 cloves garlic, minced
1/4t ground ginger
1/2-1t crushed red peppers (how spicy you want it?)
12-14oz frozen broccoli
White Rice – prepare per package directions
1. Heat in large skillet over medium heat and brown meat with garlic in the sesame oil.
2. Heat in medium skillet over medium heat and cook down the onion with a little EVOO. (optional: start cooking onions first, add a little salt, and allow them to caramelize)
3. Drain all of the fat and add brown sugar, soy sauce, ginger, salt, pepper, red peppers, to the meat. Simmer a couple minutes and then add onions and broccoli.
4. Serve over steamed rice.
optional: if you choose to have your sauce thickened, add 1T of corn starch to 1/8c water and add to the meat before adding onions and broccoli.
6 green peppers
1lb ground turkey (I prefer Jenni-O Italian seasoned)*
1pkg marinara sauce
1/2c sweet onion, chopped
1-1/2c brown rice, precooked**
1-1/2t Worcestershire sauce
Shredded cheddar, mozzarella, favorite cheese
1. If you do not have rice pre made, get it going.
2. Wash and cut tops off peppers. Remove seeds and membranes. Rinse peppers under cold water. Chop edible parts of pepper tops. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
3. While peppers cook, sauté ground turkey till fully cooked. Add chopped green pepper (from tops) and chopped onion for about 5 minutes, or until vegetables are tender. Add oregano and 1-12c marinara sauce. Simmer for about 10 minutes.
4. In a small mixing bowl, combine egg and Worcestershire sauce. Add egg mixture to step 3, and add cooked rice. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining marinara sauce over the stuffed peppers.
5. Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded cheese just before peppers are done; bake until cheese is melted.
Recipe serves 6.
* to make veggie, either omit, add diced tomatoes/mushrooms/spinach, or tofu. Chicken and beef also work instead of turkey.
** this would be amazing made with quinoa. I refrained due to my family currently being quinoad-out.
*** to vegan-ize, either omit or for each egg, combine 1 tablespoon of ground flax seed (measure after grinding) with 3 tablespoons of water.
This is another favorite of mine as a kid…if you haven’t noticed yet, I like comfort foods. I’m certain it had part to do with the person that made it when I was in elementary school. Not having a recipe, searching cookbooks, online, making modifications…I think I’ve recreated what I so warmly remember.
1lb sirloin steak, cut into strips (I purchase it cut up)
1/8c all purpose flour (or rice flour for GF)
4T unsalted butter, divided
1 large yellow onions, chopped
5-6oz beef broth
1T minced garlic
salt and pepper to taste
1 large pkg fresh sliced mushrooms
1T Worcestershire sauce
1c sour cream
wide, extra wide egg noodles (GF use rice noodles!)
1. Start your noodles per package instructions.
2. Dredge your steak in flour.
3. In a skillet, melt 1T butter over medium heat; saute onions until tender. Removed from pan; set aside.
4. In a skillet, melt 1T butter over medium heat; saute mushrooms until tender. Removed from pan; set aside.
5. Melt remaining 2T butter over medium heat and brown meat on all sides. Add broth, garlic, salt, pepper, mushrooms, Worcestershire sauce, and onions. Cook until mixture thickens, about 5 minutes.
5. Just before serving, stir in sour cream. Heat through, but DO NOT BOIL. Serve immediately over noodles.