Tricolor Pasta and LOTS of Veggies!

I don’t mean to brag much …but woohoo did I create something delicious in the kitchen today!! My son asked for some pasta for lunch.  Immediately I felt inspired when I saw a bag of frozen roasted bell peppers and onions.

I threw them into a sauce pan with a little EVOO and basil. I boiled water for  tri-color rotini while I shredded a carrot and ½ of a zucchini. This was tossed into the sauce pan with the onions and peppers. I continued to cook it on low heat with a cover while the pasta boiled. I had some leftover three cheese spaghetti sauce from Trader Joe’s.  I tossed the pasta with the vegetables and spaghetti sauce. 

The end dish resulted in asking for seconds. It packed lots of flavor and my personal favorite is the addition of more vegetables. 

What are some ways you are incorporating more fruits or vegetables into your dishes?

Stuffed Peppers Recipe

In the last year, I’ve learned so much about myself since meeting Vlada (founder and owner of Cooking and Kids). I was introduced to her by a mutual friend of ours who owns Delaney’s who said we have a lot in common. That we do!! She has a heart to help solve the American obesity epidemic by sharing the value of good nutrition and understands true networking. She is an awesome chef! I’ve learned a few recipes from watching her live (see stuffed shells) and also on YouTube. You can subscribe here. The most recent video I watched was “How To Make Stuffed Peppers”. (Be sure to check her video out for the original recipe.)

Before I share my rendition, let me explain further what I’ve learned about myself. I’ve learned that it’s okay to experiment in the kitchen and go with your gut when substituting ingredients. Sometimes it’s just a trial and error kind of relationship you verses the recipe or simply needing more practice. I have a lot to learn – such as fine tuning my knife skills, understanding flavor combinations and seasoning. Below is my rendition.

15-20 minutes to prepare and 45 minutes to bake

3 large bell peppers (serves 6 – watch your portion sizes)

EVOO

½ cup chopped onion

½ cup of shredded carrots

½ cup of zucchini

2 tsp of garlic (I used minced garlic)

½ cup of fresh baby spinach

1 lb grass fed beef

¼ cup panko bread crumbs (free of controversial ingredients)

1 egg

Rinaldi tomato sauce

Water

Salt and pepper to taste

Optional: brown rice, precooked

Heat oven to 360 degrees. Sauté onion with EVOO until translucent. Add carrots and cook for 5 minutes. Add zucchini and cook for 1-2 minutes. Add minced garlic. I added panko bread crumbs because I didn’t have any mushrooms that the original recipe called for to maintain moisture when roasting. (I know with breadcrumbs in meatloaves that this works great.) Add beef and brown tossing it with the veggies. Add spinach. (I added this to pack more nutritional power and give it more color.) Remove from heat and add 1 egg. Stir until evenly coated. Salt and pepper to taste.

Cut stems out of the peppers. Remove seeds. STUFF the peppers with the meat mixture.

Water down your favorite tomato sauce and use this as a base in your dish (or substitute your favorite sauce). Place stuffed peppers in bake ware and make sure the sauce covers ¼ of the way up from the bottom of the dish. Bake for 45 minutes covered.

I made this dish at 8:30p and it was done an hour later. I forgot to add the precooked rice to the beef mixture but the peppers with the veggie laden beef was plenty (especially with such a late dinner!).

The next day for leftovers, I cooked some brown rice to boot and sprinkled feta cheese on top. Ah-mazing!  Thank you Vlada for inspiring novice chefs like me!!

Please stop by my new Facebook page: Conveying Awareness with Jessica David and click like and share with me how you found me. 

Lastly and as always, Choose, Eat, and Live Well. =)

Favorite Healthy-ier Lunches

My favorite healthy lunch is veggie stuffed pitas.

Pita bread from Baba's foods at the Farmer's Market (Wed & Sat) in my city (or online) and their spinach and feta hummus spread (get any pita bread or hummus though). I find the pita bread from this vendor lasts longer than what I've purchased at Henry's or Trader Joe's. 

Grab some heirloom tomatoes, english cucumbers, red onion (or any kind of onion), fresh lemon juice from 1/2 of a lemon, some rosemary/thyme or your favorite fresh herbs, and feta cheese (I like feta!). 

Cut up all veggies into small bite sized pieces. While prepping veggies, heat your oven or if you have a toaster oven to 350 degrees. Put some EVOO on the pitas and pop into oven for about 5 minutes. Spread the hummus over the pitas once slightly cooled then stuff the pitas with your veggie mix and top with additional feta (optional), fold and eat. Bon Appetito!

You can make the tomato mixture large enough to have this for lunch or a healthy snack 3 or 4 times. The pitas come in a 5 pack at Baba's and you can get any 1 item for $4 or any 3 items for $10. Their pitas and hummus spreads do not have any artificial colors, preservatives, etc. 

Veggie Pita(In my pita, I also sliced seedless red grapes in with the veggies to give it a little sweetness.) 

Hummus is also good (some brands are far better than others) when you serve it with fresh cut veggies. Try hummus with carrots. YUM!

Chipotle is good - I always get their veggie bowls. Always enough of a "serving" to eat for 2 meals. 

I carry a BPA free water pitcher around to keep either fresh water in or fruit infused water. Drink at least half your weight in ounces daily. Best for hydration but also when you're not getting enough water, your body will seem hungry when it really is thirsty.