Category Archives: Dinner

Ragu Bolognese with Pappardelle

I can’t believe it’s already August! July was packed with so many events that I took the entire month off from blogging (not from cooking though). I still haven’t finished the wedding thank you’s, and there is still plenty of … Continue reading

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Mushroom, Leek and Herb Risotto

I’ve been feeling under the weather lately. I left work early on Friday to sleep all night and empty an entire box of tissues while popping decongestants like candy—not a fun way to spend the weekend. I’m feeling much better … Continue reading

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Shrimp Fra Diavolo

Oh seafood, it’s one of my favorites. One of the reasons I love it so is because it’s usually super fast to cook, and can be pretty effortless to prepare. I stock bags of frozen shrimp in my fridge for … Continue reading

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Swordfish with Salmoriglio Sauce

So it’s that time of the year again…spring is here, and summer is right around the corner. It’s the time when we start to pull out the summery clothes only to discover we don’t fit into them anymore, or that … Continue reading

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Beef Tinga Burritos

We all know that Cinco de Mayo is only a few days away, and that makes me very happy! No, I’m not Mexican, but Mexican food, margaritas and sangria are just a few of my favorite things to enjoy. Well … Continue reading

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Chicken Stuffed with Ham, Broccoli, and Mozzarella

I saw a recipe on foodgawker that seemed yummy, and it didn’t require a lot of pots and pans (that means easy cleanup for me since I don’t have a dishwasher!). It was a stuffed chicken recipe. I decided to … Continue reading

Posted in Broccoli, Cheese, Chicken, Dinner, Ham, Pork | Tagged , , , , | 7 Comments

Turkey Stuffed Peppers

I’m so excited for this post! Why?? Not only is this recipe super healthy and super yummy, but it was shot with my lighting set-up. Hopefully you enjoy this recipe as well as the photos!

This recipe was made with the leftover cabbage I had from St. Patty’s Day. I know that was weeks ago! No, my cabbage didn’t stay good for 3 weeks, it just took me this long to get the recipe up. Busy bee I am. Well either way…this is sort of a combination of stuffed cabbage (which I love) and stuffed peppers. I used the cabbage inside the peppers which is a great way to get some extra veggies in. I usually add some shredded cheese to my stuffed peppers, but I omitted it here (and I didn’t miss it actually!). The tab of butter on top is the only “bad” ingredient here, but such a small amount that you shouldn’t feel bad about eating it. This is a veggie-packed, low-fat, yummy, and really easy meal. This recipe makes enough filling for 6 peppers, but I only had 5, and one was red. Not sure why I bought 4 yellow peppers and 1 red. Oh well. The red one was mine (hehe). Serve this with a side salad and you’re eatin’ healthy (while being satisfied).  Go splurge on some dessert after :)



Turkey Stuffed Peppers
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Serves: 6
Ingredients
  • 1.3 pounds extra lean ground turkey breast
  • About 2 cups green cabbage, sliced into 2 inch thin strips
  • 1 small white onion, diced finely
  • 3 garlic cloves minced
  • 1-15 ounce can of tomato sauce
  • 1 cup low-sodium chicken broth
  • @1 1/2 cups cooked brown rice
  • 6 small/medium bell peppers, tops removed (trim a bit off the bottoms to level if necessary)
  • extra-virgin olive oil
  • 6 tablespoons of whole-wheat breadcrumbs
  • 1–1 1/2 tablespoons of unsalted butter
Instructions
  1. Preheat the oven to 400 degrees.
  2. Coat the bottom of a skillet with extra-virgin olive oil. On medium-high heat, add the ground turkey and cook until it’s no longer pink, breaking it up and moving around the pan. Once fully cooked, remove from the pan and set aside.
  3. Add a touch more oil to the pan, and saute the cabbage, onion, and garlic. Cook until softened.
  4. Add the turkey back to the pan.
  5. Add the tomato sauce and chicken broth. Bring to a boil, and then lower the heat to low and continue to simmer until the sauce has thickened, about 10 minutes.
  6. Once thickened, stir in the cooked brown rice.
  7. Place the peppers into a baking dish. Fill each pepper with the chicken mixture. Don’t be afraid to stuff it above the top! As long as it stays in. If you have a little mixture left over, no worries. You nibble while you wait!
  8. Top each pepper with about a tablespoon of breadcrumbs and a sliver of butter to help them brown in the oven.
  9. Fill the bottom of your baking dish with about an inch of water to help cook the peppers.
  10. Finishing cooking in the oven about 15–20 minutes or until the desired doneness is reached. I don’t like my peppers too cooked. I like them to still have a little crispness to them.

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Gambas al Ajillo

It was really nice to have someone cook for me. What a treat. My friend Matt came over with a handful of ingredients and some little terra-cotta baking dishes, called cazuelas, and cooked up Gambas al Ajillo, or shrimp with … Continue reading

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Barbecue Chicken Pizza

Mmm…pizza. Everyone loves pizza. Being from NY (and a lent observer), pizza was a big part of my life growing up. My family would go to the pizzeria often, but oddly enough, I’d always get a rice ball or something … Continue reading

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Ropa Vieja

There’s nothing more comforting in the winter months than a big bowl of stew with rice. Expecting some guests for dinner, stew is a great choice. A one-pot meal that can stay on the stove until everyone is ready to … Continue reading

Posted in Beef, Dinner, Peppers, Stew, Tomatoes | Tagged , , | 2 Comments