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Turkey Stuffed Peppers

Ingredients:

4 sweet bell peppers (red, yellow, or orange – can use green bell peppers but they will be less sweet)

2 tablespoons extra virgin olive oil divided

1 medium onion, diced

4 cloves garlic, minced

1 pound lean ground turkey

1 1/2 teaspoon ground cumin

1/2 teaspoon dried oregano 

2 teaspoons paprika 

¼ teaspoon cayenne pepper, optional

1½ teaspoons kosher salt, plus more to taste

½ teaspoon freshly ground black pepper

1 tablespoon tomato paste

1 14½-ounce can diced tomatoes, plus 1/2 cup water (*see notes)

2 cups cooked rice, or other cooked grain such as quinoa, brown rice, farro, etc. (**See notes.)

1/2 cup pitted and sliced Kalmata olives, optional

1 cup diced feta, or other cheese such as Monterey jack, pepper jack cheese, mozzarella, or cheddar 

¼ cup chopped fresh parsley leaves for garnish (can also use oregano, mint, or dill

Instructions 

1. Preheat the oven to 425ºF.

2. Cut bell peppers in half lengthwise and remove seeds and pith but leave the stem attached. Drizzle 1 tablespoon olive oil over the peppers and use your hands to coat the insides and outsides. Arrange peppers cut-side up in a rimmed baking sheet. (Line the baking sheet with parchment paper for easier cleanup.) Roast until tender but not browned, about 15-20 minutes.

3. Meanwhile, in a large skillet over medium-high heat, warm remaining tablespoon of olive oil until just shimmering. Add onion and sauté until softened, about 3 minutes. Stir in the garlic and cook for 30 seconds more. 

4. Add in the ground turkey, breaking it apart with a wooden spoon. Season it with the cumin, oregano, paprika, cayenne pepper, salt and pepper. Continue cooking until turkey is evenly browned, about 5 minutes.

5. Reduce heat to medium and mix in the tomato paste, diced tomatoes, and 1/2 cup water. Cook for another 5 minutes, or until tomatoes have cooked down. Remove from heat and add the cooked rice (or other grain) and Kalamata olives, if using. Mix well to combine. Taste the filling and adjust the seasoning; add more salt and pepper or a bit more spices, if necessary. 

6. Remove the roasted peppers from the oven and stuff peppers with meat mixture. Sprinkle with feta cheese, or other cheese, and transfer the peppers to a baking dish where they will fit snuggly (a 9×13" dish will work great). 

7. Roast for 15-20 minutes, or until the edges of the bell peppers appear slightly charred. Serve warm, or at room temperature, garnished with fresh parsley, if using. 

Notes:

You can use fresh tomatoes or any type of canned tomatoes you have on hand.

However, if your canned tomatoes have a thick sauce, add a few tablespoons of extra water to the mix.

Cook the grains ahead of time: The filling for these stuffed peppers comes together fairly fast. Use leftover cooked grains from a previous day, or cook the grains before you start making the filling.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Lamb Chops and Snap Pea Salad

Ingredients:

1/2 red onion, finely chopped

2 Tbsp. rice vinegar

Kosher salt and pepper

1 rack of lamb, trimmed

2 Tbsp. olive oil, divided

2 tsp. coriander, crushed

1 tsp. ground sumac

1/4 cup fresh mint, chopped

2 Tbsp. flat-leaf parsley, chopped

For Salad:

1 1/2 Tbsp. fresh lemon juice

1 Tbsp. olive oil

Pinch of sugar

Kosher salt and pepper

1 small fennel bulb, very thinly sliced

1/4 red onion, very thinly sliced

6 oz. sugar snap peas, halved lengthwise

1/4 cup flat-leaf parsley leaves

1/4 cup small mint leaves

1/4 cup small basil leaves

Instructions:

1. Heat oven to 425°F. Make lamb: In small bowl, combine onion, vinegar, and 1/4 teaspoon salt. Let sit until lamb is finished.

2. On rimmed baking sheet, coat lamb with 1 tablespoon oil, then season with coriander, sumac, and 1/2 teaspoon each salt and pepper. Roast to desired doneness, 20 to 25 minutes for medium-rare. Let rest at least 10 minutes before slicing.

3. Meanwhile, make salad: In medium bowl, whisk together lemon juice, oil, sugar, and 1/2 teaspoon each salt and pepper to dissolve. Add fennel and onion and let sit, tossing occasionally, 10 minutes, then fold in snap peas and herbs. Set aside.

4. While lamb is resting, stir remaining tablespoon oil into onion mixture, then fold in mint and parsley.

5. Cut lamb into chops and serve with salad and onion herb dressing.

Yields: 4 serving(s) Total Time: 35 mins Cal/Serv: 605

Simple Low Carb Breakfast Bacon With Fried Eggs and Veggies

Ingredients:

3  Large eggs

3 sliced Bacon or Sausage

Left over meats (like chicken ot pork or steak)

Salt and pepper

1/2 cup baby spinach

1/2 cup power greens (like baby kale)

1/2 Avocado

1 tbsp avocado oil

1/2 tbsp butter

Instructions:

1. Heat butter in a frying pan over medium heat.

2. Crack your eggs straight into the pan. For eggs sunny side up. Leave the eggs to fry on other side. For eggs cooked over easy, flip the eggs over after a few minute. For harder yolks, just leave cooking for a few more minutes. Season with salt and pepper.

3. Serve with baby spinach, avocado and a cup of freshly black coffee or a cup of tea with cream.