Quinoa Beef Stuffed Peppers

Fiber rich quinoa and lean ground beef pack a protein punch in these delicious stuffed peppers while the scotch bonnet pepper adds a little heat.

Ingredients:

1/3 cup dry quinoa

3/4 cup water

1 lb lean ground beef

1 egg

1/2 cup chopped fresh parsley

1/2 cup chopped onion

1/2 - 1 scotch bonnet pepper, finely chopped

2 tsps ground cumin

1 tsp chili powder

1 tsp garlic powder

salt and pepper to taste

1/2 cup cottage cheese

1 cup tomato sauce

4 bell peppers

1 cup shredded cheddar 

First cook the quinoa. Bring the water and quinoa to a boil then cover and reduce heat to a simmer. Cook 15 minutes then remove from heat, fluff and let cool. Mix the beef, egg, parsley, onion, scotch bonnet, cumin, chili powder, garlic powder, salt, pepper and cottage cheese together. Add 1/2 cup tomato sauce. Fold in the cooled, cooked quinoa. Cut the peppers in half and clean out, then stuff each with the beef/quinoa filling and place in an oiled 13 X 9" baking dish. Flatten the top of the filling then spoon 1 tbsp of tomato sauce on each pepper half. Bake uncovered at 375°F for 40 minutes, then add the shredded cheese and broil 2 minutes. The internal temperature should read 160°F.  Serves 4

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Zucchini Beef Casserole

Is your garden still overflowing with zucchini? Try this low-carb comfort food casserole and enjoy a nutritious meal while getting rid of a couple of those zuccs!  

Ingredients:

4 cups shredded zucchini

1 bell pepper, diced

1 onion, diced

4 tsps minced garlic

1 tbsp olive oil

2 eggs

1 lb ground beef

2 cups tomato sauce

2 cups mozzarella, shredded

1/4 cup parmesan

1 tsp dry oregano

2 tbsps fresh chopped basil

black pepper to taste

1/2 tsp onion powder

Shred the zucchini and squeeze out the extra moisture in a clean dish towel. Then mix with eggs, parmesan, black pepper, onion powder and oregano. Press firmly into an oiled 13 X 9" baking dish. Bake at 400°F for 20 minutes.

While that bakes, heat olive oil in a skillet to medium heat and sauté the onion and pepper until the onion is translucent. Add garlic for 1 minute then add the beef and cook through until no pink remains. Pour in the tomato sauce and add the fresh basil. Spoon meat sauce over the baked zucchini layer.

Top with mozzarella and give it a nice sprinkle of dry oregano.

Bake for another 20 minutes.

Let cool 10 minutes before cutting.

Serves 4-6

Adapted from: hoorahtohealth.com

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Twice Baked Eggplant

Creamy baked eggplant, some flavourful ingredients and ground beef make this a hearty meal for two. 

Ingredients:

1/2 medium eggplant

1/2 lb ground beef

1 tbsp taco seasoning 

1/2 cup shredded zucchini

1 tbsp olive oil

1/2 cup chopped onion

2 tsps minced garlic

1/2 cup shredded old cheddar

1 egg

1/2 tsp dry oregano

1 tbsp fresh chopped basil

salt and pepper to taste

Cut the eggplant in half lengthwise and brush with olive oil. Place cut side up on a baking sheet and pop in a 375°F oven for 25 minutes.

Remove and cool. Reduce oven temp to 350°F.

When the eggplant is cool enough to handle, scoop out the flesh into a bowl. Set aside.

In a fry pan, cook the ground beef and add the taco seasoning, then add to the eggplant along with the zucchini, onion and garlic. Remove to a bowl and add the cheese, egg, oregano, basil, salt and pepper.

In an oiled baking dish spoon the filling into the eggplant shell, pile high and pack firmly with your hands.

Bake at 350°f for 30 minutes.

When cut in half and served with a cob of corn this made enough for two dinners.

Adapted from: onedishkitchen.com

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Terrific Tofu Enchiladas

Sssshhh! 🤫 He won't know these were tofu until he sees this post! They were delicious and the texture was on point. For those looking to save on your grocery bill (who isn't these days!) this meal if made with beef instead of tofu would have been double the price.

Ingredients:

3 cups shredded extra firm tofu (400g or 3/4 lb)

2 tbsps vegetable oil

1 tbsp soy sauce

1 tbsp taco seasoning

1 1/2 tsps cumin

650 ml jar (22 oz) salsa

1/2 cup BBQ sauce

1 cup kernel corn

1 medium onion, diced

1/2 red pepper, diced

1 tbsp vegetable oil

8 soft tortillas

1 1/2 cups shredded cheddar or Monterey Jack cheese

chopped red pepper, chopped tomatoes, fresh parsley or cilantro and sour cream or caesar salad dressing to serve

Gently squeeze the tofu and pat dry to remove some of the moisture, then shred it on a box grater. Toss with 2 tbsps vegetable oil, soya sauce, taco seasoning and 1/2 tsp cumin. Spread on a parchment line baking sheet and bake at 350°F for 25-30 minutes. Toss halfway through cooking time and sprinkle with 1 tsp cumin. 

While the tofu cooks, heat up 1 tbsp vegetable oil in a skillet and brown the diced onion and red pepper. When the tofu is ready mix it in a large bowl with the onion, red pepper, 1 cup salsa, BBQ sauce, corn and 1/2 cup cheese. Divide the mixture between the tortillas and roll them up. Spread a scant amount of salsa in a 13 X 9" baking dish (about 1/2 cup) and place the rolled tortillas in the dish.

Top with the remaining salsa and the rest of the cheese.

Cover the dish with foil and bake at 375° for 15-20 minutes, then remove the foil and return to the oven uncovered for 10 minutes.

Serve with your favourite toppings!

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Chicken Salsa Dump and Bake

Just 10 minutes prep time and this seasoned chicken over a colourful mix of veggies, legumes and salsa is ready to pop in the oven. You literally dump everything in the baking dish, top with chicken and bake! What could be easier? 

Ingredients:

3 boneless, skinless chicken breasts

2 cups white or black beans, or chickpeas

1 1/2 cups kernel corn, canned or frozen

1 cup diced canned tomatoes

1 1/2 cups salsa

1/2 cup edamame beans

1/2 cup diced red onion

2 tsps minced garlic

1 tsp onion powder

1 tsp cumin

salt and pepper to taste

avocado oil

Mix everything from the beans to the salt and pepper in a bowl then dump it all into a 13 X 9" baking dish. I oiled the dish first, but not sure if it was necessary. Slice each chicken breast in thirds and place on top of the veggies. Brush them with avocado oil and season with more onion powder, cumin, salt and pepper.

Bake at 375°F for 40-45 minutes or until chicken is cooked and you've got supper on the table!

Have it with your favourite rice and this serves 4-6 people.

Lemon Roast Chicken

If you love lemons, you'll love this recipe. It's the lemoniest! This chicken becomes fully infused with the bright taste of lemon while staying nice and juicy!

Ingredients:

3 lb chicken

2 or 3 carrots, cut in half or thick sliced

1 lemon, zested then sliced

2 or 3 red bell peppers, halved or quartered

2 tbsps butter

2 tsps minced garlic

1 tsp dry thyme

fresh cracked black pepper to taste

salt to taste

olive oil

Combine the lemon zest (the zest of the whole lemon makes it very lemony, use less if you just want a hint of lemon), butter, minced garlic, thyme and black pepper and slide globs of it under the skin of the chicken wherever you can. Sit the chicken in a baking dish on top of pepper halves and 3 or 4 lemon slices. If you want the chicken more lemony, stuff the balance of the lemon into the cavity.

Place the carrots around the chicken and add 1/4 cup water. Brush the chicken with olive oil and sprinkle everything with thyme, salt and black pepper. 

Bake in a 425°F oven for 15 minutes, then reduce heat to 350°F for 1 1/2 hours, basting occasionally.

Serves 4 with a little left for a sandwich or two the next day!

Orzo Stuffed Peppers

These orzo stuffed peppers make a hearty main dish but are equally good (or even better) as a leftover lunch! 

Ingredients:

4 large bell peppers

1 Italian tomato, chopped 

a handful of cherry tomatoes

2 tbsps olive oil

1 medium onion, grated

1 carrot, grated

1 lb ground beef

1 tsp dry oregano

3 tsps minced garlic

1 cup orzo

1 cup water

1/3 cup alfredo sauce (or more water)

a pinch of sugar

salt and pepper to taste

1/4 cup parmesan cheese

1 1/2 - 2 cups beef broth

Prepare the peppers. Cut the tops off and reserve their "hats" for later. Cut out the seeds and membrane and sit them in a baking dish.

Purée the tomato and cherry tomatoes to make 1 cup. (Or use store bought tomato purée)

Heat olive oil in a large frying pan and brown the onion 2-3 minutes. Then add the carrot and stir for 1 minute. Add the ground beef, garlic and oregano and cook until no pink remains. Finally, add the tomato purée, alfredo sauce and water and bring to a boil. Stir in the orzo, sugar, salt and pepper and simmer 10-15 minutes or until the orzo is tender.

Remove from heat and add the parmesan cheese. Fill peppers and top them with their hats. Pour the broth into the baking dish.

And bake at 400°F for 1 - 1 1/4 hours, basting with broth and pan juices a couple of times. Keep a foil cover on them for the first 45 minutes of cooking time then uncover for the remaining 15-30 minutes.

Serve with a nice side salad.

Rustic Chicken Tray Bake

If the question is how to make a quick and easy dinner, then tray bakes are the answer. And only one pan to clean!

Ingredients:

8 chicken thighs

2 tbsps butter

a few sprigs of rosemary

salt and pepper to taste

2 tsps thinly sliced garlic

2 tbsps olive oil

2 onions, quartered

3 medium tomatoes, halved

4 carrots, cut in chunks

1 cup chicken broth

1 lemon, zested and sliced

fresh parsley to garnish

Mix butter, salt and pepper and stuff under the skin of each thigh. Spread on top of the skin too.

Mix garlic, onion, carrots and olive oil together and place around the chicken in a large baking pan. Add tomatoes, lemon and rosemary sprigs and salt and pepper everything. Then add lemon zest on top of each thigh.

Pour the broth into the bottom of the pan and bake at 400°F for 45-55 minutes basting 2 times during cooking.

Serve garnished with fresh parsley.

Baked Cauliflower Dinner

Pasta bake with no pasta? Yep, cauliflower is swapped in for a lighter fare that's still high on flavour!

Ingredients:

8 cups cauliflower florets

2 tbsps olive oil

1 tsp salt

1/2 tsp pepper

1 lb ground beef

3/4 cups diced onion

2 tsps minced garlic

1 tsp oregano

1/2 tsp dry basil

2 1/2 cups tomato sauce

1 cup cottage cheese

1 egg

1/2 cup parmesan cheese

1 1/2 cups shredded mozzarella cheese

Toss the cauliflower with olive oil, salt and pepper and spread out on a lined baking sheet. Bake at 350°F for 25-30 minutes or until tender.

While that bakes brown the ground beef in a large skillet until no pink remains. Remove excess grease. Add onion and cook 2 minutes then add garlic, oregano and basil. Add the tomato sauce and simmer 10 minutes. Finally, add the cauliflower.

Mix the cottage cheese and egg together.

Now start layering in an oiled 9 X 13" baking dish... 1/2 the cauliflower/meat sauce, 1/2 the cottage cheese/egg, 1/2 mozzarella and 1/2 the parmesan. Then repeat ending with parmesan.

Bake at 350°F for 30 minutes.

And serve with a light salad.

Serves 4-5

Adapted from: thelittlepine.com