Stuffed Peppers (WW Friendly)

So, I don’t know about you, but I’m excited for this summer! With all the BBQ’s and all the family gatherings, what’s not to be excited about? And I bet I can guess what some of you are thinking. “How in the heck do you plan on sticking with your diet during these summer events? Surely you’re bound to splurge or even give up!”

To answer that question, NOPE. Not giving up and not going to splurge too much out of my plan. What I plan to do to help with this is make my own healthy renditions of classics to help get me by.

 

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It’s amazing how changing how you eat gets you to realize that one simple ingredient almost always has a healthier alternative to use.

That’s one of the biggest things I’ve learned.

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This has definitely been a lifestyle change. But it’s been a good one.

So on my blog I hope to share with you family-friendly recipes that are husband-approved, kid-friendly and health-friendly. And who knows maybe they’ll become a regular in your household as well.

 

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So here’s the first healthier version of a classic: Stuffed Peppers.

 

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Ingredients:

  • 1 package of ground turkey
  • 4 large bell peppers (any color works, but I like color variety)
  • 1 zucchini sliced and then diced into tiny pieces
  • 1/2 cup whole kernel corn (I used frozen)
  • 1 can pinto beans (rinsed)
  • About 2 tbsp taco seasoning (more seasoning means more flavor)
  • 1/4 cup of water
  • 1 Roma tomato diced finely
  • 1-2 sticks of reduced fat string cheese (yes, you read that right)

 

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Directions:

  1. Preheat oven to 350 degrees
  2. Slice peppers in half lengthwise and scrape out inside veins and seeds
  3. Place pepper halves on baking sheet so that the inside is showing upwards (like a bowl) and put in oven on center rack. Bake for about 15-20 mins or until edges start to brown and skin starts to wrinkle.
  4. While the peppers are cooking, start on the filling.
  5. In a pan over medium heat brown turkey. Once turkey is almost all the way cooked (no more pink is showing) sprinkle in taco seasoning, pour in water and stir until evenly coated. Then add in zucchini.
  6. Cook mixture until zucchini starts to soften (2-3 minutes). Next add in corn and pinto beans.
  7. Reduce heat and let flavors combine.
  8. Now’s the time to remove peppers from the oven and stuff them with the filling.
  9. Spoon about half a cup of mixture into the pepper “bowls”, top with diced tomato and diced string cheese. Repeat process until all the pepper slices are full.
  10. Place back into oven and cook about 5-10 more minutes or until cheese is melted.
  11. Remove from oven, let cool 4-5 minutes, serve and enjoy!

 

*One stuffed pepper/ 1 serving is about 1 point on Weight Watchers FreeStyle.

 

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Serving Suggestions:

  • I served my stuffed peppers with a side of cauliflower rice sprinkled with cilantro, which paired perfectly.

 

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Closing:
Don’t forget to like, share and comment any recipes you like or want to see a post on.
Please subscribe by email (right hand side of your computer screen or at the bottom of the post if your looking on your Ipad or Iphone) and you’ll get notified whenever a post goes up, so you won’t miss out!
If you have any questions for me you can comment below, message me on any of my social media accounts or email me at thecomplimentaryhousecook@yahoo.com .
Don’t forget to follow me on Facebook ( The Complimentary House Cook ), on Instagram ( @thecomplimentaryhousecook ) or on Pinterest ( Thecomplimentaryhousecook ). I try and post on there daily and you’ll even see a little more of my daily life on there as well.
I love hearing from you guys.

Grilled Chicken with a Raspberry Vinaigrette Glaze, Over a Bed of Greens

Who says you can’t have fancy food at home?? I love being able to elevate simple everyday ingredients and turn them into something you wouldn’t expect.

This 5 ingredient recipe, is sure to be a great starter for any meal you plan to serve, this coming season. It’s packed with scrumptious flavor, while not being too heavy.

So here’s what you’ll need.

 

  • Raspberry Vinaigrette Glaze

(the vinegar I used was mentioned in my previous post click here)

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  • Sauteed Red Onion

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  • Asparagus, cut into small rounds

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  • Arugula

(the exact set of prep bowls are linked here)

  • Grilled Chicken

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Directions:

  1. Once all ingredients are prepped. Start layering the ingredients.
  2. Lay down your arugula on your serving platter/plate/bowl.
  3. Sprinkle asparagus rounds.
  4. Drizzle with Raspberry Vinaigrette Glaze.
  5. Place grilled chicken down and top with sauteed onions.
  6. Serve and Enjoy!

 

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Closing:
Don’t forget to like, share and comment any recipes you like or want to see a post on.
Please subscribe by email (right hand side of your computer screen or at the bottom of the post if your looking on your Ipad or Iphone) and you’ll get notified whenever a post goes up, so you won’t miss out!
If you have any questions for me you can comment below, message me on any of my social media accounts or email me at thecomplimentaryhousecook@yahoo.com .
Don’t forget to follow me on Facebook ( The Complimentary House Cook ), on Instagram ( @thecomplimentaryhousecook ) or on Pinterest ( Thecomplimentaryhousecook ). I try and post on there daily and you’ll even see a little more of my daily life on there as well.
I love hearing from you guys.

Turmeric Milk (Golden Milk)

For those of you who don’t follow me on any of my social media accounts (which you really should be…), I’ve been under the weather the past few days. Today, being the third full day of me being sick, it got me thinking about my health.

Now I’ll admit, I’m not much of a health enthusiast, but there are times where I try my best to put what is best in my body. So that got me thinking a little more. I want to start incorporating healthier food habits into my regular habits. So I decided to make Golden Milk also known as Turmeric Milk.

This drink can be described as a more robust Chai Tea Latte, with the flavor of deeper spices.

So if you like Chai Tea Latte’s, then this is a drink for you!

 

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Ingredients:

  • 2 cups milk
  • 1 tsp turmeric
  • 1/2 tsp ground cinnamon
  • Pinch of ground black pepper
  • 1/4 tsp ground ginger
  • pinch of cayenne pepper (I used just the tiniest bit)
  • 1 tsp honey (or maple syrup)

 

Directions:

  1. Place all ingredients into small sauce pan, whisk and cook 3-5 minutes (until hot, but not boiling)
  2. Serve immediately.

 

 

 

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Meal Prep Mania- Chicken Sausage, Pesto and Veggies (3 of a 3 post series)

Let’s get straight into this quick and easy recipe!

Ingredients:

  • 1 bundle of asparagus (remove bottom ends and cut into 3rds)
  • 1 green bell pepper
  • 4 tbsp of pesto
  • 4 chicken sausages (sliced)

 

Directions:

  1. In a medium sized pan heat up asparagus and cook about 2 minutes.
  2. Add chopped bell pepper and cook till tender (about 4-5 more minutes).
  3. Add in sliced sausage and pesto. Mix until everything is coated with pesto.
  4. Cook about 3 more minutes, remove from heat and serve up or portion out into storage containers.

 

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