quinoa stuffed peppers

Quinoa stuffed peppers are a vegetarian dinner packed with protein and fiber! 

Quinoa Stuffed Peppers - a meatless meal that's high in protein and has tons of flavor! | anutritionisteats.com

You guys, I had the most amazing weekend. My cousins threw us a ridiculous baby shower, my Mom was here for a visit and some of our best friends were here for the weekend. There was no shortage of good food, cupcakes and conversation. (I am very disappointed in my lack of photos though, I didn’t get a one!)

Quinoa Stuffed Peppers - a meatless meal that's high in protein and has tons of flavor! | anutritionisteats.com

And then the party was over and everyone left. I’m always a little sad after we have visitors who then have to go back home. Ok, sad might be an understatement. Depressed is a little more like it.

Quinoa Stuffed Peppers - a meatless meal that's high in protein and has tons of flavor! | anutritionisteats.com

But before I can even blink, it’s time to get back into the groove of work, cleaning the house and making dinner. (Which is probably a good thing, so I’m not home moping around…) And if dinners are delicious, it makes the transition a little easier to handle.

A while ago (like a year?!) I asked for the type of recipes that you guys would like to see and I’ve been working through that list for quite some time now! I received a few requests for quinoa recipes and specifically, quinoa recipes that your kids will eat. I can’t tell you how many times I’ve made a quinoa casserole, only to be disappointed each time. So the quinoa casserole is not there yet. But today, I have a quinoa stuffed pepper, full of Mexican flavor (always a family favorite, right?) that’s not only healthy but really tasty.

Quinoa Stuffed Peppers - a meatless meal that's high in protein and has tons of flavor! | anutritionisteats.com

Quinoa is a super-nutritious grain (that’s actually a seed, but it’s typically categorized as a grain) – full of protein and fiber. Combined with some beans and cheese, each pepper contains 14 grams of protein and 7 grams of fiber, an excellent source of both. Here, I cooked the quinoa with a combination of broth and salsa (yes, salsa!) to make sure it’s really flavorful and then I added black beans, stuffed everything into the peppers and topped them with shredded cheese. It’s a delicious meal that’s vegetarian, gluten-free and definitely family-friendly!

And no surprise, this dinner is an easy one!

Quinoa Stuffed Peppers - a meatless meal that's high in protein and has tons of flavor! | anutritionisteats.com

One pepper isn’t really enough for a meal, so I’d recommend serving two of them per portion or adding something on the side like grilled chicken or if you want to keep things meatless, a big green salad with tomatoes, avocado and pepitas.

Quinoa Stuffed Peppers - a meatless meal that's high in protein and has tons of flavor! | anutritionisteats.com

Quinoa Stuffed Peppers
 
Author:
Ingredients
  • 1 cup quinoa
  • ½ cup salsa (use a watery salsa, like salsa verde)
  • ½ cup water
  • 1 cup broth (chicken or vegetable)
  • 2 red bell peppers
  • 1 15-oz can black beans, rinsed
  • ½ cup shredded cheddar cheese
  • chopped cilantro (optional)
Instructions
  1. Heat oven to 400 degrees.
  2. Stir together quinoa, salsa, water and broth in a small pot.
  3. Bring to a boil, cover and reduce heat to low. Cook for about 15-20 minutes, until water has been absorbed.
  4. While quinoa cooks, cut peppers in half, lengthwise and remove seeds.
  5. Bake for about 15 minutes, until slightly charred.
  6. When quinoa is done cooking, stir in black beans and season with salt and pepper if necessary.
  7. Fill pepper halves with quinoa mixture (you’ll have some leftover) and top with shredded cheese.
  8. Bake for another 5-10 minutes, until cheese is melted.
  9. Garnish with chopped cilantro if desired.
Nutrition Information
Serving size: 1 pepper Calories: 262 Fat: 7 grams Carbohydrates: 38 grams Sugar: 4 grams Fiber: 7 grams Protein: 14 grams

 

 

lemon & butter chicken with warm green bean salad

Lemon & Butter Chicken with Warm Green Bean Salad - Ready in 30 minutes and low carb! | anutritionisteats.com

We ate really well this past weekend.

It started with takeout lunch from Pizzeria Mozza with my cousins and an amazing dinner a few hours later at République with a friend who was visiting LA. She loves food as much as we do, so we always eat well when she’s here. :)  We shared a bunch of small plates, my favorites were the brandade (salted cod with potatoes, mashed together and spread on bread) and an insane pasta with mushrooms, foie gras and freshly shaved truffles. It was one of those dishes we just had to try. And then of course the steady stream of cheese and crackers – standard weekend fare at our house.

Lemon & Butter Chicken with Warm Green Bean Salad - Ready in 30 minutes and low carb! | anutritionisteats.com

And then the weekend is over and it’s time for some lighter meals. This one is a new favorite dinner!

It couldn’t be easier to make, and it’s SO delicious. Let me tell you about it: chicken breasts are cooked in a packet so that they essentially poach in a broth of lemon, butter, garlic and parsley. They end up perfectly cooked and really flavorful. It’s everything you want in a chicken breast. (Which normally, I don’t even love.)

Lemon & Butter Chicken with Warm Green Bean Salad - Ready in 30 minutes and low carb! | anutritionisteats.com

And then on the side, a lovely salad, featuring my favorite vegetable, green beans! The beans are lightly steamed and then sautéed together with green onions, garlic, balsamic vinegar and cherry tomatoes.

 

Lemon & Butter Chicken with Warm Green Bean Salad - Ready in 30 minutes and low carb! | anutritionisteats.com

As much as I wish I could, I can’t take the credit for this recipe. The New Low-Carb Diet Cookbook: Groundbreaking recipes for healthy, long-term weight loss (affiliate link) by Laura Lamont was sent to me to review and I loved paging through the book for some ‘lighter meal’ inspiration. I don’t follow a low-carb diet, but I’m not against cutting back on carbs to make up for rich weekends – or dessert.

It’s not your typical low-carb cookbook, where absolutely no carbs are allowed. At breakfast, carbs are allowed (and encouraged)! The rest of the meals are full of fresh vegetables, plenty of protein and bright flavors. It’s the kind of food I like to eat! And I definitely don’t consider it ‘diet’ food.

Lemon & Butter Chicken with Warm Green Bean Salad - Ready in 30 minutes and low carb! | anutritionisteats.com

Whether you’re looking for something a little lower in carbs or just looking for an easy weeknight dinner, I think you’ll love this version.

PS. More chicken recipes!

Lemon & Butter Chicken with Warm Green Bean Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 servings
Ingredients
  • For the Chicken
  • 2 boneless, skinless chicken breast halves, each about 6 oz
  • 2 garlic cloves, crushed
  • 2 Tbsp butter
  • 2 Tbsp chopped flat leaf parsley
  • juice of ½ lemon
  • freshly ground pepper
  • For the Green Bean Salad
  • 3 scallions, finely chopped
  • 1 garlic clove, crushed
  • 1½ tsp balsamic vinegar
  • 2 handfuls green beans
  • 10 cherry tomatoes, halved
Instructions
  1. Heat oven to 350 degrees. Put two 12-inch square pieces of aluminum foil on a baking sheet and turn up the edges to make bowl shapes to contain the ingredients.
  2. Put a chicken breast half in the middle of each piece of foil and top them with the garlic, butter and parsley. Squeeze the lemon juice over and season with a twist of pepper.
  3. Fold the foil loosely over the chicken, then seal the tops to form airtight packages. Roast the chicken packages 20 minutes, or until the chicken is cooked through and tender.
  4. Toward the end of the cooking time, put the beans in a steamer, cover with a lid and steam about 5 minutes until just tender. Immediately rinse them under cold running water to set the color.
  5. Meanwhile, to make the salad, put the scallions, garlic and balsamic vinegar in a nonstick saucepan over low heat, cover with a lid and cook about 5 minutes, stirring occasionally, until the onions are soft. Add the green beans and halved tomatoes and cook 2 minutes longer to reheat the beans.
  6. Unwrap the chicken and put on top of the salad to serve, spooning over the buttery lemon juices.
Nutrition Information
Calories: 363 calories Fat: 14 grams Carbohydrates: 22 grams Sugar: 10 grams Fiber: 6 grams Protein: 41 grams

 

chicken tacos with guacamole

Chicken tacos with guacamole, a twist on the classic are the perfect weeknight dinner. 

Chicken Tacos with Guacamole | anutritionisteats.com

Chicken tacos. They’re a weeknight staple, and hopefully on Tuesdays because Taco Tuesdays are just plain fun.

We actually went out for Taco Tuesday/Happy Hour just last week. All of a sudden, reality has started setting in that soon (10 or so weeks!) we’re going to have a squiggly, little infant on our hands and life as we know it is about to change. So we’re taking full advantage. An impromptu happy hour mid-week and two movies this weekend (American Sniper – SO good, Inherent Vice – not really a fan), we’re really living it up. (Hehe.)

Preparing for the baby’s arrival has also gotten into full swing and we finally hung curtains in the “nursery” …. putting together the crib and dresser are next on the list!

Chicken Tacos with Guacamole | anutritionisteats.com

These chicken tacos though! No taco seasoning out of a pouch here. These are a bit different. Just as flavorful, but without the overwhelming chili flavors. The meat is cooked with onions, garlic and red pepper and seasoned with pantry-staple spices. It’s fresh and tasty, and you control how spicy you want it to be!

Chicken Tacos with Guacamole | anutritionisteats.com

It’s extremely versatile as well. Double – or even triple – the batch, it’s perfect for freezing. We’re having leftovers with quinoa and black beans this week, but it would be great in quesadillas, on nachos or salads, in burritos, etc.

These tacos as a whole are SO good and adding anything else (besides a touch of sharp cheddar) is not necessary. You’ll be hooked on the warm chicken taco meat + sharp cheddar + cool guacamole all served up in a crunchy corn tortilla combination. And guess what? Dinner is on the table in 30 minutes. (By the way, I so rarely buy crispy corn tortillas that I didn’t realize that you need to bake them for a few minutes – they are so much better when you do this!)

Chicken Tacos with Guacamole | anutritionisteats.com

If you’re a chicken-every-night kind of person, Chicken: The New Classics by Marcus Bean* deserves a spot on your shelf. It’s a collection of – yup, you guessed it – chicken-based recipes, utilizing a wide range of chicken cuts. This recipe is a perfect example of the modern twists on chicken classics theme, a classic but reinvented a bit and just as satisfying as the original.

Chicken Tacos with Guacamole | anutritionisteats.com

The book is broken into sections like Buying, Preparing and Cooking Chicken, Weekday Meals, For the Weekend, Dinners & Celebrations and Basic Recipes (like the guacamole) and Accompaniments. The images are beautiful (which is always important for me) and I’ve got quite a few recipes I’d like to make flagged, like: Chicken Fricassee, Persian Chicken, Crisp Chicken & Potato Crust and Chicken with Crisp Noodles.

Chicken Tacos with Guacamole | anutritionisteats.com

But ultimately, I started with these chicken tacos with guacamole and I’m so glad I did. I have a feeling that (Chicken) Taco Tuesdays will become your new favorite day of the week, too!

Chicken Tacos with Guacamole | anutritionisteats.com

 

Chicken Tacos with Guacamole
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • 1 Tbsp olive oil
  • 2 garlic cloves, minced
  • 1 onion, finely chopped
  • 1 red bell pepper, seeded and finely chopped
  • 1.5 lb ground chicken
  • 1 tsp smoked paprika
  • ½ tsp chili powder
  • ½ tsp ground cumin
  • 1 tsp ground coriander
  • 1 cup chicken broth
  • 2 ripe avocados
  • juice from ½ lime
  • 1 Tbsp chopped cilantro leaves
  • 1 Tbsp sea salt
  • 1 tsp fresh ground pepper
  • 12 taco shells
  • 1 cup shredded sharp cheddar cheese
  • 1 lime, cut into wedges
Instructions
  1. Heat the oil in a large pan over medium heat.
  2. Add the garlic, onion and red pepper, and fry for 2-3 minutes until just soft.
  3. Add the chicken and cook 3-4 minutes, stirring until the chicken is just starting to color.
  4. Add the dry spices and mix everything well, then add the chicken broth and bring to a boil.
  5. Turn the heat down to low, cover and simmer for 15-20 minutes, stirring every 5 minutes, until the liquid has evaporated and the chicken is cooked through.
  6. While the chicken is cooking, prepare guacamole.
  7. Cut the avocados in half, remove pits and scoop out the flesh, using a spoon and put it into a bowl.
  8. Add the lime juice and crush with the back of a fork, add cilantro and season with salt and pepper.
  9. Fill the tacos with the chicken mixture and top with spoonfuls of guacamole. Sprinkle with shredded cheese and serve with lime wedges.
Nutrition Information
Serving size: 3 tacos Calories: 565 Fat: 36 grams Saturated fat: 13 grams Carbohydrates: 31 grams Sugar: 3 grams Fiber: 4 grams Protein: 44 grams Cholesterol: 162 mg

 (*affiliate link) This book was sent to me, all opinions are my own. 

slow cooker pork sandwiches

Slow Cooker Pork Sandwiches | anutritionisteats.com

So not Christmas cookies. Or Christmas brunch ideas or even really Christmas-related. Which given that we’re only a few days out from Christmas, may not make sense.

But it’s time to start thinking about New Year’s Eve. I’m not trying to rush Christmas, or anything crazy like that. But menus need to be planned, food needs to be considered and drinks, drinks definitely deserve a little thought.

So what are you doing? I’m flying back to LA on New Year’s Eve and to be perfectly honest, I’m not feeling very confident that I’ll be able to stay up until midnight. Last year we had friends over for dinner and we drank fancy champagne – it was perfect! This year? Maybe a nice dinner at home.

Slow Cooker Pork Sandwiches | anutritionisteats.com

But we’re getting off-track. These slow-cooked pork sandwiches? Perfect for casual New Year’s Eve get-togethers or New Year’s Day football and lounging.

I absolutely love slow-cooked pork. It’s so versatile, so comforting and so tasty. Usually I keep it ridiculously simple and season it with some garlic, salt and pepper before letting the slow-cooker do it’s magic.

Slow Cooker Pork Sandwiches | anutritionisteats.com

Here, pork is seasoned with a flavorful rub and then slow cooks away, until it shreds with the slightest touch. The rub is easy and SO worth the few minutes it takes to pull-together.

Slow Cooker Pork Sandwiches | anutritionisteats.com

So the pork cooks away and your work is essentially done. There are a few things to prep, but really, it’s nothing.

Serve the pork sandwiches on baguettes or soft buns with:

  • a variety of mustards (hot, yellow, spicy, etc.)
  • pickles (I went with sweet, but dill would also be great)
  • freshly chopped parsley (always a good idea)
  • cooking juice/broth

Slow Cooker Pork Sandwiches | anutritionisteats.com

The mustard and pickles cut through the succulent pork in a superb way. You definitely don’t want to skip them!

Slow Cooker Pork Sandwiches | anutritionisteats.com

Oh, and serve with plenty of napkins – it’s juicy!

Slow Cooker Pork Sandwiches
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8 servings
Ingredients
  • 1 orange, zest and juice
  • 3 Tbsp chopped rosemary
  • 1 Tbsp fennel seeds
  • 1 tsp red pepper flakes
  • salt & pepper
  • 3.5-4 lb pork shoulder
  • 6 garlic cloves, peeled
  • 2 baguettes or 8 buns
  • various mustards
  • pickle chips
  • freshly chopped parsley
Instructions
  1. Mix together orange zest, rosemary, fennel seeds, red pepper flakes and salt & pepper.
  2. Cut 6 small slits into pork and fill with garlic cloves.
  3. Rub pork with spice mixture.
  4. Pour orange juice around the pork.
  5. Cook on low for 7-8 hours or high for 5-6 hours.
  6. Season with salt & pepper if necessary.
  7. Serve pork sandwiches with various mustards, chopped parsley and pickle chips.
Notes
Nutrition info is for 8 sandwiches.
Nutrition Information
Calories: 561 Fat: 30 grams Carbohydrates: 35 grams Sugar: 3 grams Fiber: 3 grams Protein: 37 grams