There is nothing more satisfying on a cold fall day then something warm and filling for lunch. This next recipe is the perfect meal for lunch or dinner on a day like today. Prepare yourself for a flavor explosion. These stuffed bell peppers taste like a chipotle burrito bowl without the guilt. Yes, I know chipotle doesn’t have a turkey option, but the flavor still matches the fresh ingredients found on chipotle’s line.
.6 lb ground turkey
3/4 cups canned black beans, rinsed and drained
3/4 cups frozen corn
1 large diced tomato
1 cloves garlic, minced
3 tbsp chopped onion
1 tsp cumin
1 tsp cayenne pepper
3 bell peppers, cut in half lengthwise
9 tbsp shredded cheese
1 tbsp chopped scallions, for garnish
In a large skillet brown the turkey, then add onion, garlic, black beans, diced tomatoes, cumin and cayenne pepper. Mix well and simmer on low, covered for 20 minutes. Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces.
Preheat oven to 350°. Cut peppers in half lengthwise, removing seeds and stem.
Place peppers, cut side up in an oven-proof dish. Fill each pepper with a little more than 1/2 cup turkey mixture. Pour about 1/3 cup water on the bottom of the dish. Cover tight with foil. Bake 45 minutes, or until the peppers become soft.
Remove foil, top each with 1 1/2 tbsp of cheese and bake uncovered an additional 5 minutes. Top with scallions and serve warm.
The pumpkin carving station was the place to be- guests were able to take turns carving their own pumpkins.
This past Sunday, my roommates and I decided to host a small pumpkin carving party to get in the mood for Halloween. We invited a few of our closest friends and asked them to BYOPB (bring your own pumpkin, beer or pumpkin beer, their choice!). I picked up a few easy decorations from the 99 cent store and set up a pumpkin carving station at our dinning room table. To eat, we served a hearty, yet healthy turkey chili with corn bread muffins and a separate topping station, so each guest could serve themselves. In addition, to keep the men happy, we had hotdogs in case the chili needed some extra meat 😉
Here are some of the highlights:
Cute decorations from the 99 cent store were a quick and easy way to create a festive atmosphere!
The toppings bar was a huge hit- all our guests loved being able to add their favorite condiments and veggies to the already delicious chili!
I am basically a newbie when it comes to recipes involving spaghetti squash- I absolutely love the idea of subbing out carb filled noodles for a healthy alternative; however, up until this recipe, I had no idea the right way to cook a squash. I had tried and failed previously when my microwaved squash turned to mushy noodles. Now I understand the secret to perfect crisp “noodles” is to cut the squash in half lengthwise, scoop out the insides and roast the halves in the oven. This recipe is a great side dish for lettuce wraps, any Asian style main course, or even fantastic on its own. Enjoy!
3 cups baked Spaghetti Squash (about 1/2 large squash) See below on how to prepare squash
2 tablespoons Toasted Sesame Oil
2 tablespoons Soy Sauce
1 tablespoon Rice Wine Vinegar
pinch of Garlic Powder
2 tablespoons toasted Sesame Seeds
1/4 cup diced Green Onions
1/4 cup cooked & shelled Edamame
Sriracha, to taste
Preheat oven to 375 degrees. Cut the spaghetti squash in half length wise and scoop out the seeds with a spoon. Put squash halves in a baking dish and bake until you can easily insert a paring knife, about 35-45 minutes. Remove squash from oven and let cool about 10 minutes.
Scrape the sides of the squash with a fork until you have removed all the stringy spaghetti.
Combine sesame oil, soy sauce, vinegar, garlic powder and sesame seeds in a small bowl. Add Sriracha if desired. Toss with spaghetti squash noodles. Gently fold in edamame and green onions at the end.
Yep, another terrific pumpkin recipe. These oatmeal bites are the perfect grab and go breakfast for the Fall. Not only do these breakfast treats taste great, but they are easily transportable and come in under 150 calories each. Hello morning pick me up! Don’t be fooled, these may look like muffins, but they are dense and more oatmeal like. They can be warmed up or eaten room temperature, although I find it hard to resist ooey gooey chocolate chips, so I prefer to warm them up first!
1 cup quick oats
1/8 tsp sea salt
1/4 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp baking soda
1/2 ripe banana
1/2 can pumpkin
1 egg yolk (I halved the original recipe, if you double one egg will suffice)
1/4 cup almond milk
2 tbsp honey
semi sweet chocolate chips for sprinkling on top
Preheat oven to 350 and spray nonstick muffin pan with cooking spray.
In a large bowl, combine oats, baking soda, salt, cinnamon, and nutmeg. Mix. In another medium bowl, mash banana completely with a fork until smooth. Whisk in the egg. Add the pumpkin, milk, and honey. Whisk until smooth. Pour the wet ingredients into the dry ingredients. Stir until combined.
Spoon the mixture evenly into the cups, filling about 3/4 way and top each muffin with a few chocolate chips.
Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
Don’t say I didn’t warn you- for me Fall signals the start of eating all things pumpkin. So far this October I have enjoyed pumpkin spice cupcakes, pumpkin pancakes, pumpkin donuts, so why not try a hearty pumpkin pasta recipe next? This is the perfect meal to transition into the Fall flavor palette- creamy Alfredo like sauce coupled with seasonal spices, hello dinner! The pasta was so good, I split the one serving of leftovers I had so I could enjoy it twice at work this week.
1 teaspoon olive oil
2 tablespoons butter
4 cloves of garlic, minced
1 cup heavy cream
1 cup pumpkin puree
1/2 teaspoon basil
1/2 teaspoon thyme
salt and pepper, to taste
8 ounces fettuccine, cooked
freshly grated parmesan, to garnish
Heat oil and butter in a sauce pan with minced garlic and cook until lightly golden and fragrant.
Whisk in cream, pumpkin and spices and let simmer until thoroughly heated and smooth. Toss with cooked pasta, garnish with parmesan.