Stuffed Red Bell Peppers

*Serves 2

-2 red bell peppers

-6 oz. lean ground turkey

-1 cup cooked quinoa (may substitute brown rice)

-1/2 c. yellow onion, chopped

-2 small roma tomatoes, diced

-1 c. spinach

-1/2 c. organic marinara sauce

-1 clove garlic, crushed

-1 TB basil

-1 TB parsley

-1/4 c fresh mozzarella cheese, shredded 

-2 TB Extra Virgin Olive Oil (for cooking)

1. Preheat oven to 350. Coat  a medium skillet with olive oil, and cook turkey burger until lightly browned. Add in your vegetables (aside from the peppers), and cook on medium heat.

2. In the meantime, cook quinoa (or brown rice) according to directions.

3. Once veggies are cooked, add in the marinara sauce, crushed garlic, parsley, and basil. Cook on low heat. Lastly, stir in the quinoa.

4. Cut the top off peppers, and remove seeds. Stuff with mixture, and top each with the shredded mozzarella cheese. 

5. Bake the peppers for 15-20 minutes. Enjoy!

Zesty Almond Encrusted Chicken With Spinach Salad

I went to Haymarket this weekend, a large market in Boston that sells really cheap fresh veggies. I was able to buy tons of fruits and veggies for the week for under $15. Anyway, I put together some of my selections including the cilantro, lemon, tomatoes, spinach and red onion to make this super easy, delicious dish! Enjoy!

* Serves 2

For chicken:

-4 small to medium sized boneless chicken breasts 

-1 TB honey dijon mustard

-2 TB olive oil

-2 TB chopped cilantro, fresh

-1 TB rosemary 

-the juice of 1/2 lemon 

- 1/2 cup raw almonds, diced thinly 

-dash salt and pepper

For salad:

-2 cups baby spinach

-1/2 tomato, diced

-1/4 cup red onion, chopped 

1. Mix together the lemon, seasonings, salt, pepper and and olive oil. Coat the chicken with the mixture, then dip it into the diced almonds, making sure both sides are covered. 

2. Heat a skillet on medium high and coat the pan with cooking spray or a TB of olive oil. Sautee the chicken for about 5 minutes on each side, or until lightly browned. (will vary depending on thickness of chicken)

3. In the meantime, prepare the salad, adding the chicken when finished. Top the salad with a light balsamic vinegarette or simply some olive oil, salt and pepper.