Tag Archives: tomatoes

Stuffed Poblanos

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This had a slight zip to it, making it really tasty.

Ingredients:

4 poblano peppers

2 medium tomatoes, diced (optional)

1/2 medium onion, diced

3 green onions, thinly sliced

1 T. minced garlic

Dried oregano and cumin to taste

2 c. cubed cooked chicken (I used rotisserie chicken)

1 c. shredded mozzarella cheese

1/2 c. chopped cilantro

1/2 c. shredded cheddar cheese

Directions:

Preheat the oven to 400. Line a baking pan with some aluminum foil and spray with cooking spray. Set aside.

Cut top off poblanos, remove the seeds and make a slit down the length of the pepper. Chop up the portion cut off from the top and set aside.

In a pan, sauté the onion, tomatoes, green onions, chopped up poblano tops and garlic until fragrant and soft. Add the oregano, cumin, and salt to taste.

Off the heat, add in the chicken, cilantro and the mozzarella cheese. Mix well.

Stuff the peppers with the chicken mixture until well filled. Lay then in the baking pan.

Bake for about 20 minutes or until the poblanos are soft and charred. Remove.

Set the oven to broil.

Sprinkle the cheddar cheese on top of the peppers and return them back to the broiler for a few minutes until the cheese is melted and starting to brown.

 

Meatballs and Salad

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Getting back on the health kick, I keep looking for recipes that offer lots of veggies (without spending too much time extra prepping them!).

Ingredients:

1 lb. ground beef, turkey, chicken, or bison

1 t. lemon zest

2 T. lemon juice

1/4 c. non fat greek yogurt

1 T. water

1 T. chopped fresh chives

Arugula

Sliced tomatoes

Sliced avocados

1/4 chopped red onion

2 minced garlic cloves

Directions:

Combine meat, red onions and garlic. Season with some salt and pepper. Form the meat into about 12-15 meat balls.

Cook them in a pan until done.

In the meantime, mix together the yogurt, water, chives and lemon zest in a small bowl. Set aside.

In another bowl, mix together 3 T. olive oil, lemon juice, and some salt and pepper.

In a large salad bowl, place the arugula, tomatoes and avocados. Mix with the olive oil mixture. Top with the meatballs and drizzle the yogurt sauce on top.

Grilled Lamb Burgers

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This was so fresh and delicious!

Ingredients:

6 oz. ground sirloin

6 ox. ground lamb

1 t. cumin

1 t. paprika

1/2 t. pepper

1/2 t. salt

6 ‘ pita rounds, with top cut off

Toppings:

Feta cheese

Red onions, sliced

Cucumbers, sliced

Tomatoes, sliced

Lettuce

Directions:

Combine meats and spices. Form into 4 burgers. Grill until done.

Lightly grill the pita rounds.

Stuff each pita with a burger and desired toppings.

Taco Stuffed Peppers

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So good…and healthy!

Ingredients:

4 bell peppers

1 lb. ground beef

1/2 c. chopped onion

Taco seasoning

1 c. pico de gallo

2 tomatoes, chopped

1 c. shredded Mexican cheese

Toppings:

Avocado

Chopped cilantro leaves

Lime wedges

Directions:

Preheat the oven to 350.

Cut top off peppers and remove seeds. Chop the tops into small pieces and set aside. Boil the whole peppers in some water for about 5 minutes. Invert and drain.

In a large pan, sauté the meat with the onions and chopped peppers. Once the beef has lost its pink color, stir in the tomatoes, taco seasoning, and pico de gallo. Add some salt and pepper to taste. Mix well and simmer for 5 minutes. Stir in 1/2 c. of the cheese until blended. Remove from heat.

Sprinkle the inside of the peppers with some salt. Stuff each pepper with the meat mixture and place them on a foil lined baking pan. Bake for 30 minutes.

Once the peppers are done, sprinkle the rest of the cheese on top. Serve with toppings.

Chicken Al Borgo

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This is very similar to Chicken Cacciatore – still just as delicious as ever.

Ingredients:

4 chicken thighs, bone in and skin on

4 chicken legs, skin on

1 onion, sliced very thin

1 small carrot, sliced thin

1 zucchini, sliced thin

2 roma tomatoes, cut into chunks

1 small can tomato sauce

1 bay leaf

A few rosemary sprigs

1 c. white wine

3 cloves garlic

1 c. chicken broth

Directions:

Heat some butter in a large frying pan. Add the onions and brown.

Add the chicken and rosemary. Cook on high heat until the chicken is browned on all sides.

Add the white wine and carrots. Cook until the wine has evaporated – always turning the chicken. Add salt and pepper.

Add the tomato and tomato sauce, the bay leaf, zucchini and garlic. Add a ladle of chicken broth.

Cover and cook for about 40 minutes on low heat, turning the chicken occasionally and adding broth when needed.

 

Pita Pizzas

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These were really easy to make and healthy, too!

Ingredients:

4 whole wheat pitas, cut in half and split

1 shallot, thinly sliced

2 cloves garlic, minced

1/2 bag baby spinach

1/2 c. marinara sauce

Shredded mozzarella cheese

2 Roma tomatoes, thinly sliced

Directions:

Preheat the broiler. Place the pita halves on a baking sheet. Brush them with some olive oil. Broil them for a couple minutes until they start to crisp.

In the meantime, sauté the shallots and shallot in some olive oil. Add the spinach and cook until wilted. Season with salt and pepper.

Remove the pitas from the oven. Top with the marinara sauce. Add the spinach mixture. Top with some cheese and finish with the tomatoes. Add salt & pepper to taste.

Return them to the oven and broil until the cheese melts, being careful not to burn them.

Left over Delight: Lamb Curry

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Being that we had almost half a leg of lamb left over from Easter, and being sick of eating lamb sandwiches, I decided to turn it into something completely different. This lamb curry was absolutely delicious and such a nice way to use left overs. I’m sure it would be good with a left over roast, too!

Ingredients:

2 c. cooked lamb, cut into tiny chunks

2 T. butter

1/2 onion

2 cloves garlic

1 T. minced ginger

2 T. curry powder

1/4 t. dried thyme

1 c. chicken broth

2 Roma tomatoes, chopped

1/4 c. tomato sauce

1/2 bag chopped spinach

Directions:

In a food processor, puree the onion, garlic and ginger.

Heat the butter in a frying pan. Add the pureed onion mixture and cook, not letting it brown.

Add the curry powder and thyme a cook for about 1 minutes.

Stir in the chicken broth and tomatoes and simmer for a couple of minutes.

Season this with salt and pepper to taste.

Add in the lamb and the spinach. Cover and cook until the spinach has wilted and the lamb is warmed up. Add some more water or broth if the sauce gets too dry.

Serve over rice.

Stuffed Peppers

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This recipe would work with any pepper – I just happened to use poblanos for something different.

Ingredients:

4 medium poblanos

2 tomatoes, diced

1/2 onion, diced

1 T. minced garlic

1 t. dried oregano

1 t. cumin

2 c. cooked chicken, diced or shredded

1 c. shredded mozzarella

1/4 c. chopped cilantro

1/2 c. shredded Mexican cheese

Directions:

Cut the top off the poblanos and pull out the seed pod. Slice it down the middle.

Preheat the oven to 400. Line a baking dish with aluminum foil and brush with oil.

Cook the poblanos in the oven until slightly soft. Pull out and set aside.

Saute the onion in some olive oil. Add the tomatoes, garlic, and seasonings. Saute until the liquid has evaporated.

Meanwhile combine the chicken with the mozzarella cheese.

Add the tomato mixture to the chicken and mix well.

Fill each poblano with the chicken mixture. Place them on the baking sheet.

Cook for about 20 minutes until they are very soft and slightly charred.

Remove from the oven and top with the Mexican cheese. Broil it for about 2 minutes until  the cheese is melted.

 

Roasted Carrot & Tomato Basil Soup

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This is perfect for a cold winter’s day – the flavors are sweet and subtle. Serve it with some crunchy French bread!

Ingredients:

1 large onion, thinly sliced

2 lb. plum tomatoes, halved lengthwise

1 lb. carrots, peeled and cut into 1/2 inch rounds

2 whole garlic heads

Water

Milk

Fresh basil, thinly sliced

Directions:

Preheat the oven to 400. Cut off the head of the garlic heads and drizzle with olive oil. Place them in an oven proof dish and cover tightly. Place them in the oven for about 50 minutes.

Place the rest of the vegetables on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast them for about 50 minutes, turning them a few times, until they are soft and brown.

Squeeze out the garlic and place it in a saucepan. Add the rest of the vegetables. Add 2 cups of water. Using an immersion blender, blend everything together. Cook until hot. Add the milk as needed until you reach the desired consistency. Season with more salt and pepper to taste. Simmer for about 10 minutes. Add in the basil and mix altogether.

Garlic Chicken & Spaghetti Squash

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Cutting the squash was the hardest part of this recipe, but I found a way that saved my fingers from getting cut off! This recipe also works with just the chicken breasts, and no squash. The chicken is very flavorful!

Ingredients:

1 spaghetti squash

1 lb. thin cut chicken breasts, pounded thin

6 roma or San Marzano tomatoes, chopped

5 cloves of garlic, chopped

Handful of chopped olives

1/4 c. butter

Fresh basil, chopped

Salt & pepper to taste

Parmesan cheese, grated

Directions:

Preheat the oven to 375.

Score the spaghetti squash lengthwise all the way around, making sure you puncture holes into the center. Microwave for about 6 minutes.

Cut off the ends of the squash. Cut the squash along the score lines (it will be a lot easier to cut it now after microwaving). Remove the threads and seeds inside. Brush the insides with olive oil and place, cut side down, on a foil line baking sheet.

Bake in the oven for about 45 minutes.

Meanwhile, heat some oil in a frying pan. Season the chicken breasts with salt and pepper and place in the frying pan. Cook for about 3 minutes on each side. Remove and keep warm.

Add the tomatoes to the pan. Simmer on low for about 30 minutes. Season with salt and pepper.

Add the garlic, butter and olives to the tomatoes. Cook for a few minutes until the garlic is fragrant. Add back the chicken breasts and cook for a few minutes. Turn off the heat and add the basil leaves. Keep it all covered until the squash is ready and plated.

When the squash is done, take it out of the oven and being really careful, shred the inside with a fork, pulling out all the “spaghetti” strings. Plate it and sprinkle with parmesan cheese. Top with the chicken breasts and sauce.