Archive for April, 2009

Chicken Stuffed Peppers

An alternative to beef and rice stuffed peppers and bonus! I used SupahFood orange peppers!

These came out even better than I thought they would. They’re very colorful and flavorful.

Chicken Stuffed Peppers

6 orange bell peppers, tops removed and chopped, peppers seeded
1 pound 99% lean ground chicken breast
1/2 onion, chopped
1 zucchini, chopped
1 summer squash, chopped
1 (14.5 ounce) can diced tomatoes
1/2 cup fat free ricotta cheese
salt, pepper, garlic powder, parsley, basil, red pepper flake to taste

Preheat oven to 350 degrees. Place peppers in a baking dish and bake 15 minutes. Remove from heat.

In a skillet over medium heat cook onion, pepper tops, zucchini, and squash until tender. Mix in the tomatoes, ground chicken, and seasonings. Cook until chicken is cooked through. Add ricotta and mix. Stuff the peppers with the skillet mixture.

Return peppers to the oven, and continue cooking 15 minutes.

Makes 6 servings, each:
132 calories
1 g fat
16 g carb
17 g protein


Turkey Florentine Meatballs

Supah Meatballs!

I normally steer clear of processed foods like breadcrumbs. Most often I will replace them with ground oats and seasoning and you can do that too. I just decided that for this week I was ok with a half cup spread across 8 servings. YMMV. If you want, grind some oats and mix with basil, parsley, salt, pepper, garlic powder and maybe some red pepper flake.

Ground turkey breast can be really dry and, although I eat it all the time, I wouldn’t normally serve it to guests. If I were having company for dinner I would opt for a 93% lean turkey. In this recipe, however, the ricotta (go for the fat free and save the calories, you won’t taste the difference!) and the spinach do an amazing job of keeping the meatballs moist and tender (also, be sure not to overcook! It’s turkey, of course, so you can’t have a pink center but remove from the oven as soon as they’re cooked through.)

I would confidently serve these to guests. If you make these please leave a comment and let me know what you think!

Turkey Florentine Meatballs

20 oz 99% lean ground turkey breast
1 cup fat free Ricotta cheese
1/2 cup grated parmesan cheese
1/2 cup Italian seasoned breadcrumbs
10 oz frozen spinach, thawed and squeezed dry of liquid
salt, pepper, red pepper flake to taste

Preheat oven to 450 degrees. Mix all ingredients, form into 16 meatballs and place on a cookie sheet that’s been covered in foil and sprayed with nonstick cooking spray. Bake for 18 minutes or until cooked through.

Makes 8 servings, each:

149 calories
3 g fat
8.8 g carb
22 g protein

Turkey Pumpkin Chili

This came out really, really good. You don’t really taste the pumpkin all that much but there’s a hint of it there. Use this as a base to create your own, according to what you like: I eyeballed the spices, so season to your own taste. I used crushed tomatoes and left the consistency pretty thick but you could use diced tomatoes and add water or broth if it’s still too thick for you. Use whatever color peppers you like, add beans or brown rice for some complex carb. However you like it, this is a delicious, hearty, warm chili.

Turkey Pumpkin Chili

1 diced onion
1 orange bell pepper, diced
1 clove minced garlic
1 1/3 lb ground turkey
1 (28 oz) can crushed tomatoes
1 (15 oz) can pumpkin puree
2 Tbs chili powder
1 T cumin
1 tsp cinnamon
salt, pepper, red pepper flake to taste

Saute the onion, bell pepper, and garlic until tender. Stir in the turkey, and cook until brown. Mix in tomatoes, pumpkin and spices. Reduce heat to low, cover, and simmer 20 minutes.

Makes 5 good size servings, each:
208 calories
1.9 g fat
25 g carb
7 g fiber
27.5 g protein

Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at
April 2009
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