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Ground Turkey Stuffed Bell Peppers

Ground Turkey Stuffed Bell Peppers

Ingredients
  • 2 T. olive oil
  • 1 medium-sized onion, minced
  • 1 medium-sized celery stalk, minced
  • 1 large carrot, diced
  • 1 t. salt, divided (or to taste)
  • About 10 large mushrooms (white or cremini), minced or sliced
  • 1-2 handfuls fresh green beans, trimmed, cut in 1-inch pieces
  • 2 T. minced garlic
  • 1 t. dried or 1 T. fresh oregano or marjoram
  • 2-3 stalks ruby chard, chopped (include stems, keep separate)
  • 6 cups low-sodium vegetable broth
  • 2 small (6-inch) zucchini, diced or sliced
  • ½ cup (packed) minced fresh basil leaves
  • 1 (15-oz.) can navy or pea beans, thoroughly rinsed, drained
  • Freshly ground black pepper, to taste
  • Lemon wedges
  • Walnut/Parmesan Crisps (recipe follows)
  • Walnut/Parmesan Crisps
  • ¹/3 cup grated Parmesan
  • ¹/3 cup coarsely ground walnuts
  • Nonstick spray (canola- or olive-oil based)
Directions:

Cut top off peppers 1 inch from the stem end and remove seeds with a spoon,
Bring a pot of water to boil and submerge peppers until slightly softened (about 3 minutes)
Finely dice Carrots, Zucchini and Onion
Place diced onions a large skillet with 4 table spoons of Extra Virgin Olive Oil
Add in 1lb. of Ground Turkey to skillet once Onions are translucent (4-5 minutes)
Mix diced Zucchini and Carrots to ground turkey and onion mix.
Once skillet mixture is cooked, sprinkle cheese into the bottom of each bell pepper followed by ground turkey/vegetable mix and a drizzling of Ketchup on top of the ground turkey mix.

Place in oven at 350 degrees for 25 minutes, sprinkle cheese on top and leave in oven for 8-10 more minutes.

Mustard Maple Roasted Salmon

Mustard Maple Roasted Salmon

Ingredients

2 Tablespoons Dijon Mustard
2 Tablespoons finely chopped, fresh cilantro
1 Tablespoon light mayonnaise
2 Tablespoons pure maple syrup
Four 5-ounce skinless, center cut salmon fillets
Kosher Salt and freshly ground pepper to taste

Directions:

-Preheat oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil
-Mix together mustard, 1 tablespoon of cilantro, mayonnaise and maple syrup in a bowl
-Put the salmon fillets on the baking sheet and sprinkle each fillet with 1/4 teaspoon of salt and pepper
-Spread some of the mustard mixture evenly over each fillet
-Bake until just cooked through (10-12 minutes)
-Sprinkle the remaining 1 tablespoon of cilantro on top and serve!

Chicken with Bourbon Peach Butter

Chicken with Bourbon Peach Butter

Ingredients

1-1/2 pounds coarsely chopped peeled peaches (about 5 medium peaches)
1/4 cup fresh lemon juice
3 tablespoons water
1/2 cup bourbon
1/3 cup packed dark brown sugar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 (6 ounce) skinless, boneless chicken breast halves1-1/2 pounds coarsely chopped peeled peaches (about 5 medium peaches)
1/4 cup fresh lemon juice
3 tablespoons water
1/2 cup bourbon
1/3 cup packed dark brown sugar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 (6 ounce) skinless, boneless chicken breast halves

Directions:

-Preheat oven to 250°.
-Combine the first 3 ingredients in a saucepan. Bring to a boil; cover, reduce heat, and simmer 30 minutes.
-Combine peach mixture, bourbon, brown sugar, and 1/4 teaspoon salt in a food processor or blender, and process for 1 minute or until smooth.
-Transfer peach mixture to a 13 x 9-inch glass or ceramic baking dish.
-Bake at 250° for 2 hours and 15 minutes or until thickened.
-Preheat grill to medium-high heat.
-Sprinkle remaining 1/2 teaspoon salt and pepper evenly over chicken.
-Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done. Serve with sauce.

Turkey Sausage Pasta Skillet

Turkey Sausage Pasta Skillet

Ingredients

1 package (13oz each) turkey smoked sausage, sliced

1/2 cup chopped green bell pepper

1 can (14.5 oz each) diced tomatoes with basil, garlic & oregano- no salt added, undrained

1 cup (8oz) tomato sauce- no salt added

1-1/2 cups of water

8 oz. dry rigatoni pasta, uncooked

3 tablespoons grated parmesan cheese

Instructions:

In a large skillet over medium-high heat add sausage

-cook sausage 3-5 minutes or until sausage is browned lightly

-Add bell pepper, cook 2 minutes more.

-Add undrained tomatoes, tomato sauce, water and pasta, stir to combine. Bring mixture to a boil

-Reduce heat, cover and cook 15 minutes or until pasta is tender

-Sprinkle with parmesan cheese and enjoy

Glazed Mahi Mahi

Glazed Mahi Mahi

Ingredients

3 Tablespoons honey
3 Tablespoons soy sauce
3 Tablespoons balsamic vinegar
1 Teaspoon grated fresh ginger root
1 clove garlic, crushed or to taste
2 Teaspoons olive oil
4 (6 ounce) mahi mahi fillets
salt and pepper to taste
1 Tablespoon vegetable oil

Directions:

-In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place the skin side down. Cover and refrigerate for 20 minutes to marinate.
-Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
-Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spook glaze over fish and serve immediately.

Recipe makes 4 servings

Prep: 5 minutes Cook: 12 minutes Ready in: 37 minutes

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