Archives Recipes

To make the salad dressing, combine the mayo/yogurt, honey, balsamic
vinegar, salt and pepper in a bowl. Whisk together until creamy and
well-mixed.

To prepare the salad, combine the chicken, almonds, grapes, apple and
salad dressing in a bowl using a wooden spoon. Stir until the
ingredients are well coated with the dressing. Let chill for 1 hour in
the refrigerator before preparing wraps.

To prepare wraps, put a large piece of lettuce on a plate. Spoon a
generous portion of chicken salad into the wrap.

Roll the lettuce to create a wrap and secure using a toothpick.

Pre-heat your oven or toaster oven to 350 degrees Fahrenheit.

Slice off each of the four sides of your pepper and lay flat on a
baking sheet.

Top with sauce, then cheese, followed by any and every veggie in
your crisper!

Bake for 10 minutes, flipping your oven to broil towards the end to
make the cheese nice and bubbly.

Dig in!

Cut the red bell peppers in half, scoop out the seeds and lay face-down on a baking
sheet lined with parchment paper. Broil in the oven on high until the skin has
become black. Remove from the oven and place into a sealed container and allow
the peppers to cool down and steam.

Broil the cauliflower florets in the oven on high until they are tender and crisp,
making sure to turn them over halfway. Takes about 20-25 minutes.

While the cauliflower is roasting, place the oil in a large pot, add in the diced onion
and garlic cloves. Saute over medium-to-low-heat until the onions are tender.

Add the chicken stock, thyme, and smoked paprika into the pot and mix together.
Allow the mixture to simmer on medium-heat.

Remove the skins from peppers, dice peppers and add them into the pot; mix
together. Do the same with the cauliflower. Allow the soup to simmer on medium heat for 20 minutes.

If you have a blender, add the soup into it 2 cups at a time and blend until the
mixture is creamy and pureed. If you don’t have a blender, you can eat without
blending - the soup will be a bit more chunky that way.

Add soup back into pot and let simmer for a few minutes. Add salt and pepper and
serve!

Preheat the oven to 400 degrees. Mix all of the spices for the fajita
seasoning in a small bowl and set aside (chili powder, paprika, onion
powder, garlic powder, cumin, cayenne pepper, sugar, and salt).

Cut the onion and bell peppers into 1/4-inch wide strips. Place them in a
large 13x15-inch casserole dish or a large baking sheet. Slice the chicken
breast into very thin strips and add it to the casserole dish with the
vegetables.

Drizzle the vegetable oil over the chicken and vegetables, then sprinkle the
fajita seasoning mix over top. Use your hands to toss the ingredients until
everything is well coated in oil and seasoning. Bake in the preheated oven
for 35-40 minutes, stirring once halfway through.

While the fajita mix bakes, warm tortillas in microwave or on stove. Scoop a
small amount of meat and vegetables into the center of each tortilla. Add
cheese if desired. Serve!

Mince the garlic and dice the onion and bell peppers. In a heavy skillet,
sauté the garlic and onion in olive oil over medium heat until soft and
transparent (2-3 minutes). Add the ground beef and cook until fully brown (5
minutes). Lastly, add the diced bell pepper to the skillet and continue to
sauté until they are slightly soft (3-5 minutes).

Add the diced tomatoes and their juices to the skillet along with the
uncooked rice and some pepper. Stir the ingredients in the skillet well.

Add 1.5 cups of beef broth to the skillet and stir to combine. Place the lid on
the skillet, turn the heat up to high, and allow the mixture to come up to a
full boil. Once it reaches a boil, turn the heat down to low and let it simmer
for 30 minutes.

After 30 minutes, remove the lid, and check to see if the rice is tender and
most of the liquid has been absorbed. If the rice is still a bit crunchy,
return the lid and allow it to continue to cook for 10 minutes more.

Once the rice is tender, fluff the mixture with a fork. Pour the tomato sauce
over the skillet and serve.

Preheat oven to 375 degrees and spray a large baking dish with cooking
spray.

In a large skillet over medium heat, heat about 1 tablespoon olive oil.

Add onion and cook until onion is tender, about 5 minutes. Stir in garlic
and cook until fragrant. Add ground beef and cook until no longer pink,
about 5 minutes. Drain fat.

Drizzle bell peppers with olive oil and season with salt and pepper.

Top peppers with lettuce or additional taco toppings. Serve!

Remove seeds and core from bell peppers. Slice each one into 6
thicker pieces where they dip down. Set sliced bell peppers aside.

Cook ground turkey or beef over medium-high heat. Cook until meat
loses its pink color and is cooked through. Drain fat.

Preheat oven to 375 degrees.

Combine meat with spices and salsa.

Distribute mixture into bell pepper boats, top with cheese.

Bake on a lined baking sheet for 10 minutes or until cheese is
melted.

Remove from oven and add any additional toppings.

Warm olive oil in a skillet over medium heat.

Add onion and bell pepper. Cook, stirring occasionally, until
vegetables start to soften, about 5 minutes.

Add the eggs and stir.

Prepare peppers by slicing off a little of the top and the bottom of each pepper.
Do not discard these. Cut out rubs and seeds. Slice into 3 thick rings and place
on a sheet pan lined with parchment for easy clean up. Dice up remaining parts
of pepper to use in the meat mixture.

Prepare meatloaf mix: Mix ground beef with seasoning, bread crumbs, egg,
parmesan, red pepper flakes, garlic, and remaining diced peppers until
combined.

Stuff eat pepper with meat mixture leaving a dome of the mixture on top of each
pepper.

Heat olive oil in a large oven-safe pot over medium-high heat. (If you do not have
an oven-safe pot, you will just transfer them into a casserole dish to bake later).

Brown each stuffed pepper ring for about 4 to 5 minutes on each side. You may
need to do this in 2 batches depending on the size of your pot.

Once, browned on each side, pour crushed tomatoes over the stuffed pepper
rings. (Transfer to casserole dish before topping with crushed tomatoes if you
do not have an oven-safe pot.

Bake at 350 degrees for 35 to 45 minutes. Top with cheese and bake for 5 more
minutes. Top with fresh parsley and serve

Preheat oven to 375 degrees. Place bell peppers, skin side down, in a shallow
baking dish and top with anchovies and garlic. Tear ¼ cup basil leaves over top,
season with kosher salt and black pepper , and drizzle with 2 Tbsp. oil. Bake
until peppers are tender but still hold their shape and are slightly charred
around edges, 35-45 minutes. Let cool.

Meanwhile, blend remaining ¾ cup basil and remaining ⅓ cup oil in a blender
until smooth; season basil oil with kosher salt and black pepper.

Arrange bell peppers on a platter. Top with tomatoes, ricotta, olives, and more
basil, then drizzle with basil oil and season with sea salt and black pepper.