Stuffed peppers is one of my go-to meals to prep for the week because they are simple, adaptable to whatever ingredients you have on hand and taste great heated up!
Makes 4-6 servings (~1 cup-1/5 cups each)
2-3 large bell peppers
1 package (~12 oz.) Bilinski’s Italian Chicken Sausage (or other all-natural brand)
2-3 cups fresh or frozen broccoli (steam first if using fresh)
2-3 cups quinoa (I used frozen quinoa with kale already mixed in!)
1 large can (16 oz.) crushed tomatoes
salt, pepper and garlic powder, to taste.
Preheat oven to 350ºF.
In a large skillet, place broccoli (steamed, if using fresh, and softened, if frozen), cooked quinoa, sausage (sliced into bite-sized pieces) and can of crushed tomatoes and allow to heat through.
Meanwhile, slice peppers in half and discard seeds and stems. Place in microwave-safe dish with ~1 inch of water and heat in microwave for 3-4 minutes to soften the peppers.
Once peppers are done and filling is heated through, add any spices as desired and pour some of the filling in the bottom of a 9×11 pan. Place peppers and fill with remaining mixture and bake for about 30-35 minutes (if using convection bake or longer as needed).
Allow to cool then serve or cool and save for later!
A while back, I posted a recipe for His & Hers Buddha Bowls and I loved them so much that I made a “2nd Edition”. I love these because you can literally add anything you have to make a beautiful and delicious lunch or dinner.
2 lbs. Chicken tenders or thinly sliced chicken breasts (it helps to pound them with a meat mallet as well)
1/2 cup coconut flour
1 cup almond flour (you can also just use one flour or the other but I liked the combination of both coconut and almond for the taste)
Salt & pepper
2 whole eggs
Oil for pan-frying (I used avocado oil because it is stable at high temperatures)
Pound your chicken to tenderize and thin-out if needed
In a small pan or bowl, scramble 2 eggs
In a separate pan (pie pans or 8×8 pans work well), add your flours and spices
Preheat your skillet with ~1 Tbsp oil and prepare a plate or pan covered in paper towel for finished chicken
Dip your chicken first into the egg mixture, then coat with flour mixture and place in heated skillet. Pan fry on each side for about 3-5 minutes, or until cooked thoroughly. Set aside until all chicken is cooked.
I enjoy mine over a salad dressed with oil and vinegar, but you can also use the cutlets to make a chicken parmesan!
Spray a 13-in. x 9-in. baking dish and arrange chicken, potatoes, sliced onion and lemon slices evenly in pan.
In a small bowl, whisk together lemon juice, olive oil, garlic, rosemary, crushed red pepper flakes, salt and pepper. Pour mixture all over chicken and potatoes. Sprinkle all over generously with additional salt and pepper.
Bake uncovered for about 1 hour, or until chicken and potatoes are fully cooked.
Recipe adapted from http://laughingspatula.com/easy-roasted-lemon-chicken-with-potatoes-and-rosemary/