Saturday, January 8, 2011

Mexican Stuffed Peppers or Mexican Skillet meal

Here we are January 2011… Another year starts.. The years sure are flying by these days. I moved to KY 6 years ago and met D. Insane!

D and I are back to our normally scheduled eating habits, but this time D is also tracking his food. This week we started the second unit of The Revolution at the gym (a morning boot camp like class). This is my 2nd time doing it and the first for D. 4:30am wake up calls are insane enough, but add to that 1 hr 15 min workout and it is incredibly insane!

After the run of incredibly NOT GOOD for you desserts that I’ve shared, here is an awesome dinner idea that is really good!! You can use any type of ground meat.. We had some lean ground turkey around. It also features the "grain" (really a seed) quinoa. I highly recommend it as a substitute for rice. It is really good and has protein!! Check our Wikipedia to learn more about Quinoa.

A picture of the ground turkey prior to browning. (D was making fun of this picture).

Add some onions and brown.

Once its brown, add these ingredients, diced tomatoes, water, quinoa (we had some red left and then had to use the white kind.) (NOTICE: NO salt added tomatoes spend the extra $$ and get these… The rest have insane amounts of sodium)

Bring pan to simmer. Allow to simmer for about 20-25 minutes.

This could be the end of making this meal. We’ve ate it like this before. But this time, we wanted more veggies. So we halved some green peppers.

Then stuffed them with 200 grams of the meat mixture (approx 225 calories for the meat). (Obsessively clean up counter after each pepper, ughh this part was a mess!)

Stick them in the oven at 350. I forgot to cover for the first 12 mins. SO COVER THEM! Leave them in there about 20 minutes, then top with cheese if you’d like. Mine is the one with cheese. (Fat free cheese to be exact) D didn’t want extra sodium.

Now, here is the link to the full recipe for the meat mixture. ENJOY!!!

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