Stuffed Peppers

After I made the Enchiladas I had some leftover filling components that needed to be used up so I decided to make Enchilada Stuffed Peppers and they were ALSO a hit in our house with my toddler and my husband! 

Many people think "clean eating" is hard, takes too much time, and that no one else will eat it. I know, I felt the EXACT same way when I started. I was making two different meals every. single. day and let's be real that will make anyone give up. When I learned my portion control and all the DELICIOUS FOODS that were apart of it I soon realized I didn't have to make two separate meals. I could simply cook accordingly and be sure I portioned my stuff out. 
We tend to over complicate things so that is why I am sharing some delicious, fast and FAMILY-FRIENDLY "clean eating, healthy and portion fix approved" meals for you!


Enchilada Stuffed Peppers:

Ingredients:
4-6 Bell Peppers (1 colour or more, up to you!)
1-lb Ground Turkey (chicken or extra lean beef works too)
1 Med Onion diced
2 Cups Cooked Brown Rice
1 Can Diced Tomatoes (1 cup)
3/4C Drained Black Beans
1/2 Cup Enchilada Sauce(jar or homemade from Enchilada recipe)
1/2 Cup Corn (optional)
1/4 Canned Green Chillies (Optional)
4 Thin Slices of Mozzarella Cheese

Directions:

Brown Ground Meat in a skillet then add onion.
Cook until translucent about 5 mins and add the rest of the
ingredients other than the cheese. 

Cook about 15 mins until flavours are incorporated ( you can add extra spices if you wish)
Core the Peppers and take out the insides or cut in half 
Fill each pepper and pack in the filling and top with a slice of Mozzarella cheese 
Place in a baking dish and bake at 350degrees for 35 mins


*Option for leftovers use in a salad for lunch the next day it is DELICIOUS!! 

Italian Chicken Noodle Soup

Have you ever found a recipe that sounds super delicious but all the sudden your creative mind starts wandering and you end up creating your own "HEALTHY" version of that delicious recipe? 

Seriously y'all that is what happened to me, and let's be honestly it usually is what happens haha! Just ask me hubby... I can't follow a recipe.

I started making homemade chicken broth yesterday morning knowing that I wanted to make Chicken soup but just wasn't really feeling the normal Chicken Noodle. I googled different ideas and came across one from The Pioneer Women ( Ree Drummond)'s Blog! I absolutely LOVE that women! Go check her out if you haven't before! 

Her's was a creamy soup with some other stuff in there that I took out and added my own things. 
Really with soup the possibilities are ENDLESS! However, I know there are some who like recipes and follow from the book so I will share my recipe ( and some different options) with you here! 

Italian Chicken Soup!

Ingredients

8 Cups Chicken Broth ( homemade or box-watch sodium)
1- 28flOz Can Whole Tomatoes
1 Medium Onion
2 Bell Peppers (any colour, mix and match it you wish)
2 Cloves Garlic
3 Stalks Celery
2 Carrots
2 Tbsp Oregano (Dry or add another Tbsp if using Fresh)
1 Tbsp Pizza Seasoning  (Epicure is what I use) 
2 Bay Leaves 
1/2 Tbsp Olive Oil (divided) 
3 Cups Cooked Shredded Chicken or diced it is up to you! 
2 1/2 cups Pasta of your choice( optional)
Salt and Pepper to taste
Parmesan Cheese for Topping

** If you don't have pizza seasoning you can just add 1-2tsp crushed chili flakes and 3 tsp basil. 

Directions:

1. Heat half the olive oil in a saucepan ( large enough if you want to save on dishes :p) 
2. Add diced celery, carrots, bell peppers and onion- add some salt and pepper to them and cook until onion is translucent and there is a good browning on all veggies. While those are browning take out the whole tomatoes from the can and dice up then return them back to the juice. (you will use it all!)
3. In a small fry pan add the rest of olive oil and spices ( oregano, garlic and pizza seasoning) when heating it up with a little oil really awakens the flavour! 
4. Meanwhile, if you are using noodles cook your noodles accordingly to the package directions minus a couple minutes in the chicken broth and then scoop out when done and save for later. You can just cook in water as well.
5. Add Chicken broth to veggies and add the spices and tomatoes with juice and all. Simmer 20 minutes to incorporate all flavours.
6. Add in noodles and chicken and simmer another 10-15 mins. 
7. Serve topped with a little shredded parm! 

Some variations:

You can leave out the noodles if you wish or add in barley, quinoa, rice, (just cook prior to adding)
Go meatless 
Switch up the meat- Ground turkey or hamburger would be great oo! 
Play with the spices and add or take away whatever you need to make it to your liking. 

1 cup of soup would count as 1 PURPLE, .5 GREEN, 1 Tsp, and depending if you use noodles or not 1 YELLOW for all you
portion fixers out there :) 

This recipe was well liked by my 2 year old son who is currently going through a eating regression so HALLELUJAH! Plus my husband said I could make it again which is his way of saying "THIS IS DELICIOUS!"

Please let me know if you try it and remember sharing is caring so please share to your social media too and leave a little comment! 

Stay awesome friends! 

Kristie XO

Turkey, Ricotta and Spinach OH MY!

Who woulda thunk it? Clean eating tastes DELICIOUS!

I posted a picture on my facebook page last week of this freaking AMAZING lasagna that I made while at my grandparents. It got lotsa hits and many people wanted the recipe.

This recipe came from my G-Pops but it has been "kristiefied" and made into my one recipe. Let's face it. I just can NOT follow any recipe without making it my own *wink wink*

<<<<<OH YUMMMY>>>>>

Here is what you will need:

1 lb Ground Turkey

1 Med Onion diced

2 15oz Canned Diced Tomatos ( no sodium or your own)

2 Tsp Garlic Powder

3 Tsp Dried Parsely

2 Tsp Oregano

2 Tsp Basil

2 Tsp Herb De Providence ( I like spices haha) * Optional

Salt and Pepper to taste

1/4 Cup Shredded Parm Cheese

4 Cups Ricotta Cheese

1 Egg- beaten

1 Tbsp Parsley

1 Bag Spinach Chopped

9 no cook lasagna noodles ( whole grain are available out there too)

1 bag shredded Mozzarella cheese 

Here is what you will do:

Brown Turkey in a large skillet then add the diced onion- cook until onion is translucent

Stir in tomatoes and spices- once boiling-turn down and simmer 35 mins to incorporate flavours 

In a medium bowl mix together ricotta cheese, parm cheese, egg, spinach and parsley- stir to combine

Spray a large 9X11 baking dish with oil then lay down 3 noodles, a layer of meat mixture, then cheese mixture then noodles repeat until gone ending with noodles on top. Layer mozzarella on top and cover with tin foil. Pop in preheated oven @ 375F and bake for 45 mins, uncovering then bake again for 15 mins until cheese is browned and bubbling. Remove from oven and let stand for 15 mins. 

Served great with side salad! 

** NOTE** If you decide to use cooked noodles you will need to add a can or two of tomato paste to thicken the meat sauce so it won't be watery. 

** Also if you find when simmering the meat sauce it gets to thick add half a cup of water- The package directions for the noodles will tell how much water for how much meat sauce to ensure the noodles cook properly. 

I would love you to share a picture when you make this recipe to my facebook page::::>> Live Your Passion-Kristie Sereda and share if you tweaked it to make it your own! 

Happy Cooking Y'all and always remember to:

STAY AWESOME & LIVE YOUR PASSION

Kristie XO