July 13, 2020
Stuffed peppers
A wonderful Mediterranean winters dish. This meal is full of rich flavors and highly nutritious. It can be served as an entree or with a main meal. Bon appetite!
Ingredients:
- 4 red peppers
- 2 x 250 g pouches cooked tomato rice
- 2 tbsp pesto
- Handful pitted black olives, chopped
- 200g goat’s cheese, sliced (or use vegan cheese)
Method:
- Use a small knife to cut the top out of 4 red peppers, then scoop out the seeds. Sit the peppers on a plate, cut-side up, and cook in the microwave on High for 5-6 mins until they have wilted and softened.
- While the peppers are cooking, mix two 250g pouches cooked tomato rice together with 2 tbsp pesto and a handful of chopped pitted black olives and 140g of the sliced goat’s cheese.
- Scoop the rice, pesto, olives and goat’s cheese mix into the peppers, top with the remaining 60g sliced goat’s cheese and continue to cook for 8-10 mins.
Grilled Chicken & Strawberry Spinach Salad
In this bulletin...
Turkey & Potato Breakfast Casserole 6 serving | 1 hora Ingredients 1 tbsp Extra Virgin Olive Oil (divided) 1 1/2 lbs Extra Lean Ground Turkey 1/4 tsp Sea Salt (divided) 2 Russet Potato (peeled, shredded, squeezed and drained of excess liquid) 1 1/2 cups Unsweetened Almond Milk 4 Egg 1/4 tsp Oregano 6 ozs Cheddar Cheese (shredded) Method Preheat the oven to 400oF (205oC). Use half the oil to grease a baking dish. Heat the remaining oil in a pan over medium-high heat. Add the turkey to the pan, breaking it up as it cooks. Drain any excess liquid, season with half of the salt, and transfer to the baking dish. Sprinkle the shredded potato evenly over the cooked turkey. In a bowl, whisk together the almond milk, eggs, oregano, and the remaining salt. Pour the mixture over all the ingredients in the baking dish. Sprinkle the cheese over top and bake for 40 to 45 minutes, or until golden brown and cooked through. Let it cool slightly before cutting into squares. Enjoy! Notes Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: A 9- by 13-inch baking dish was used to make six servings. Dairy-Free: Use vegan cheese instead of cheddar cheese. Nut-Free: Use rice, coconut, or oat milk instead of almond milk. More Flavor: Add garlic when cooking the turkey. Additional Toppings: Serve with mixed greens or grilled vegetables. Nutrition Facts Amount per serving 349 calories 40gs protein 10gs carb 17gs fat