Chicken Fajita Stuffed Peppers

Chicken Fajita Stuffed Peppers

Chicken Fajita Stuffed Peppers

  • Cook Time: 70 minutes
  • Servings: 10
  • Calories per serving 359, Protein 16g, Fat 13g, Carbs 44g, Fiber 5g

Ingredients

  • 1 Tbsp Sour cream (0.4 oz)

  • 1 Tsp Chili Powder (0.1 oz)

  • 1/4 Tsp Paprika (0 oz)

  • 2 Tbsp Canola Oil (1 oz)

  • 1 LB Chicken, diced into 3/4-inch pieces (16.2 oz)

  • 1 Dash Hot Sauce (such as tapatio or cholula, optional) (0 oz)

  • 1 Tbsp Fresh Lime Juice (0.5 oz)

  • 3 Tbsp Fresh Cilantro, 2 more to garnish (0 oz)

  • 2 Cloves Garlic, minced (0.2 oz)

  • 1 Cup Frozen Corn (5.9 oz)

  • 5 Medium Bell Peppers (21.3 oz)

  • 1 cup Black Beans, drained and rinsed (6.1 oz)

  • 3/4 Cup Brown Rice (2 cups cooked) (13.6 oz)

  • 1 Yellow Onion(8.6 oz)

  • 1 Tsp Ground Cumin (0.1 oz)

  • 1 Can Canned tomatoes 10 oz (10.1 oz)

  • 1/2 cup Monterey Jack Cheese (2.7 oz)

  • 1 Serving Salt and Pepper (0 oz)

Instructions

  1. Prepare brown rice according to directions listed on the package. Halfway through brown rice cooking, preheat oven to 375 degrees and begin making the filling and boiling peppers.

  2. Bring a large pot of water to a boil. Cut peppers in half through length (top to bottom), seed and devein peppers, then boil 4 – 5 minutes (fully immersing them in the water), just until tender. Drain well and align in baking pans, set aside.

  3. Heat 1 Tbsp oil in a large and deep skillet over medium-high heat. Add onions and saute until golden about 5 minutes, then add garlic and saute 30 seconds longer, transfer onion mixture to a plate.

  4. Add remaining 1 Tbsp oil skillet, and add chicken, sprinkle with 1/2 tsp chili powder, 1/2 tsp cumin, the paprika, and season with salt and pepper.

  5. Cook, stirring occasionally until cooked through, about 5 minutes. Reduce heat to medium-low, add tomatoes, onion mixture, black beans, corn, cooked brown rice, remaining 1/2 tsp chili powder, 1/2 tsp cumin, cilantro, lime juice, and season with salt and pepper to taste. Cook just until heated through.

  6. Add a heaping 1/2 cup of the mixture to each pepper half (and slightly press as filling to fit). Pour enough water into the bottom of baking dishes to reach 1/8-inch in height (careful not to pour it in peppers).

  7. Cover baking dishes with foil and bake 30 – 35 minutes, until peppers are soft. Remove from oven, sprinkle tops evenly with cheese then return to oven to bake until cheese has melted, about 3 minutes longer.

  8. Serve warm topped with more cilantro, sour cream, and hot sauce if desired.

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15-Minute Garlic Shrimp In Tomato Sauce

15-Minute Garlic Shrimp In Tomato Sauce

15-Minute Garlic Shrimp In Tomato Sauce

  • Cook Time: 15 Minutes
  • Servings: 2
  • Calories per serving 415, Protein 49g, Fat 18g, Carbs 12g, Fiber 3g

Ingredients

  • 5 Sprigs of Dill, chopped (0 oz)

  • 2 Tbsp Olive Oil (1.1 oz)

  • 4 Tomatoes, chopped (17.7 oz)

  • 1 LB Large Shrimp, peeled and deveined (16.2 oz)

  • 5 Garlic Cloves, minced (0.5 oz)

Instructions

  1. Chop the tomatoes in smaller pieces and saute them in a non-stick pan with 1 tbsp of olive oil. Cover with a lid until the tomatoes start boiling and cook for 4-5 minutes. In the end, they should look like tomato sauce.

  2. Add the shrimp and cook for 4-5 minutes.

  3. Stir in the garlic, the dill and the olive oil.

  4. Serve immediately.

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Dijon Baked Salmon

Dijon Baked Salmon

Dijon Baked Salmon

  • Cook Time: 25 minutes
  • Servings: 5
  • Calories per serving 229, Protein 27g, Fat 11g, Carbs 1g, Fiber 1/2 g

Ingredients

  • 1 Tbsp Avocado Oil (0.5 oz)

  • 1 Tbsp Lemon Juice (0.5 oz)

  • 3 Garlic cloves, finely chopped (0.3 oz)

  • 1/4 Cup Fresh Parsley, finely chopped (0.1 oz)

  • 1 1/2 LB’s Salmon (24.3 oz)

  • 1/4 Cup Dijon Mustard (2.2 oz)

  • 1 Serving Salt and Pepper (0 oz)

Instructions

  1. Preheat your oven to 375 degrees F.

  2. Place the salmon on a parchment-lined baking tray and set it aside.

  3. Mix together the remaining ingredients in a small bowl and generously coat the top of the salmon.

  4. Bake the salmon for 18-20 minutes (depending on size and thickness), then slice it into individual portions and serve immediately.

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Beef & Broccoli

Beef & Broccoli

Beef & Broccoli

  • Cook Time: 25 minutes
  • Servings: 4
  • Calories per serving 296, Protein 30g, Fat 14g, Carbs 14g, Fiber 4g

Ingredients

  • 1 LB Ground Beef (15.9 oz)

  • 1/2 Yellow Onion (2 oz)

  • 1 Crown of Broccoli, cut into bite-sized pieces (21.7 oz)

  • 1 Tsp Ghee (0.2 oz)

  • 1 Tsp Sesame Oil (0.1 oz)

  • 2 Garlic cloves, minced (0.1 oz)

  • 1 Tsp Red Wine Vinegar (0.2 oz)

  • 1/4 Tsp Crushed Red Pepper (0 oz)

  • 1/4 Tsp Sea Salt (0.1 oz)

  • 1 Serving Pepper (0 oz)

  • 1 Tsp Arrowroot Starch (or flour)+ 1 teaspoon water* (0.1 oz)

  • 1/4 Cup Soy Sauce or Coconut Aminos (4.5 oz)

Instructions

  1. In a large skillet on medium-high heat, cook the ground beef with the diced onion. Once beef is fully cooked, reduce the heat to warm.

  2. While the beef and onion are cooking, steam broccoli pieces. You can do this quickly on your stove by combing the broccoli pieces and 3/4 water in a covered pot. Cook on medium-high heat until broccoli is fork tender. Strain the broccoli of excess water and set aside.

  3. In a separate saucepan on medium heat, combine all sauce ingredients except the arrowroot starch (or flour) and water. Continue warming the sauce for about 2-3 minutes stirring/whisking often. Remove from heat.

  4. In a small bowl, combine the arrowroot and water and stir. Stir the white mixture into the sauce and continue stirring until sauce is thick enough to coat the back of a spoon.

  5. Assemble: Mix the broccoli with the beef in the skillet and pour the sauce over the mixture, a string to incorporate.

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Curry Lentil Soup

Curry Lentil soup

Curry Lentil Soup

  • Cook Time: 45 Minutes
  • Servings: 2
  • Calories per serving 414, Protein 10g, Fat 17g, Carbs 60g, Fiber 17g

Ingredients

  • 1/4 tsp Ground Turmeric 

  • 1 tsp Salt (0.2 oz)

  • 1 Yellow Potato, unpeeled, chopped (7.6 oz)

  • 2 Celery stalks, chopped with leaves (2.4 oz)

  • 2 tsp Fresh Cilantro or 1/4 tsp Dried Cilantro 

  • 2 Carrots, chopped (4.6 oz)

  • 1 tbsp Olive Oil (0.5 oz)

  • 4 cloves of Garlic, Minced (0.4 oz)

  • 1 1/2 tsp Curry Powder (0.3 oz)

  • 4 cups Water (34.3 oz)

  • 1 yellow onion (3.9 oz)

  • 1 cup Lentils (7.1 oz)

  • 1/4 tsp Ground Cumin (0 oz)

Directions

  1. Wash the lentils thoroughly by rubbing them gently in a bowl of cold running water. Continue to rinse until the water runs clear. Drain.

  2. Add olive oil to a large saucepan or soup pan and heat over medium heat.

  3. Then add onion, carrots, celery and garlic. Saute a few minutes until the vegetables softened.

  4. Add the remaining ingredients to the pot – potato, curry powder, salt turmeric, cumin, lentils, and 4 cups water.

  5. If you are using fresh cilantro, wait until the end of the cooking to add them. If using dried cilantro, add it with the rest of the ingredients and bring the soup to a boil, skimming off any foam that appears on the surface.

  6. Reduce the heat and simmer until the lentils are soft, about 30-45 minutes.

  7. Season with salt to taste.

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Cajun Garlic Shrimp Noodles

Cajun Garlic Shrimp Noodles

Cajun Garlic Shrimp Noodles

  • Cook Time: 20 Minutes
  • Servings: 2
  • Calories Per Serving 325, Protein 18g, Fat 19g, Carbs 23g, Fiber 6g

Ingredients

  • 3 Tbsp Grass-fed Butter (1.5 oz)

  • 1 Tsp Onion Powder (0.1 oz)

  • 1 Tsp Paprika (0.1 oz)

  • 1 Dash Cayenne Pepper (0.1 oz)

  • 3 Cloves Garlic, crushed (0.3 oz)

  • 1 Medium Onion, sliced (3.9 oz)

  • 2 Large Zucchinis, spiraled (23.1 oz)

  • 1 Medium Red Pepper, sliced (4.3 oz)

  • 10 Jumbo Shrimps, peeled and deveined (4.3 oz)

  • 1 Tsp Cajun Seasoning (0.1 oz)

  • 1 Tsp Sea Salt (0.1 oz)

  • 1 Dash Red Pepper Flakes (0 oz)

Instructions

  1. Spiralize your zucchini using a spiralizer (or a mandolin) and set aside

  2. Combine Cajun seasoning (cayenne, cajun seasoning, red pepper flakes) in a bowl and toss with shrimp.

  3. Heat butter and garlic in a pan over medium-high heat.

  4. Add red pepper and onion and saute for 3-4 minutes until soft but firm to touch.

  5. Add Cajun shrimp and let cook until opaque, 3-5 minutes.

  6. In a separate pan heat remaining tbsp of butter and lightly saute zucchini noodles for 1-2 minutes, until slightly soft. They should not be soggy.

  7. Strain noodles in a strainer to remove excess water.

  8. Place zucchini noodles in a bowl and top with garlic cajun shrimp and veggie mixture.

  9. Taste and add salt and additional spice/seasoning as desired.

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