Stuffed Peppers

This is one of my favorite recipes. It takes longer to make these stuffed peppers than most of my other recipes, but it is well worth it. 

10 min prep, 70 min cook, serves 5

1 1/2 cups cooked brown rice

1/2 onion, minced

1 tblspn olive oil 

2 cloves garlic, minced

1 lb ground turkey

salt and pepper to taste

2 cans tomato sauce

1/3 cup heavy cream

1/3 cup fresh basil, chopped

1/2 tsp garlic powder

1/2 cup Parmesan cheese

5 red, orange, or yellow bell peppers

Preheat oven to 400 degrees. In a large frying pan over medium heat, cook the onion and olive oil 5 minutes. Add the garlic, turkey, salt, and pepper and cook until turkey has browned. Meanwhile, in a medium sauce pot, warm the sauce, cream, basil, and garlic powder over low heat. After the turkey has been browned, add the rice, Parmesan cheese, and 1 cup of the sauce to the frying pan. In a medium baking dish, place the peppers, tops removed, so that they stand up. Fill with turkey mixture and pour remaining sauce on top and around peppers. Bake for 20 minutes, then cover with foil and bake 30 minutes more. 

Summer Vegetable Risotto

Try cooked brown rice instead of making the risotto if you want an even healthier (and easier) recipe.

15 min prep, 30 min cook, serves 4

2 zucchini, cut into matchsticks

2 yellow squash, cut into matchsticks

1/2 lb. green beans, trimmed, cut in half

1 red bell pepper, sliced

1 tsp thyme

4 tblspns olive oil, divided

salt and pepper to taste

5 1/2 cups vegetable broth

1/2 cup dry white wine

1 lemon, squeezed

1 tsp lemon zest

2 garlic cloves, minced

1 1/2 cup arborio rice

1/4 cup fresh basil, chopped

1 tomato, chopped

Preheat oven to 425. Combine the zuchinni, squash, grean beans, bell pepper, thyme, 2 tblspns olive oil, salt and pepper in a bowl and mix well. Spread evenly on roasting pan and cook 30 minutes, stirring once or twice. Next, heat the broth, wine, lemon and zest in a saucepan and bring to a simmer. Meanwhile, cook the garlic, rice and 2 tblspns olive oil in a frying pan over medium heat for 5 minutes, stirring frequently. Add the heated broth, 1 cup at a time, and slowly stir in until all the broth has been absorbed. Add the roasted veggies and top with basil and tomato. 

Winter Vegetable Risotto

Risotto makes a simple and healthy meal seem gourmet. I like using this and other risotto recipes when we have guests over. 

15 min prep, 30 min cook, serves 4

1 red bell pepper, diced

1 medium onion, diced

1 small butternut squash, cubed

1 tsp thyme

5 tblspns olive oil, divided

salt and pepper to taste

5 1/2 cups vegetable broth

1/2 cup dry white wine

2 cloves garlic, minced

1 1/2 cups arborio rice

1 cup Parmesan cheese 

Preheat oven to 425. Combine the bell pepper, onion, squash, thyme, 3 tblspns olive oil, salt and pepper in a bowl and mix well. Add to a roasting pan and cook 25 minutes, stirring once or twice. Next, bring the broth and wine to a simmer in a sauce pan. Meanwhile, in a large frying pan, cook the garlic, 2 tblspns olive oil and rice over medium heat about 5 minutes, stirring frequently. Add the heated broth, slowly stirring in one cup at a time, until all has been absorbed. Mix with the roasted veggies and top with Parmesan cheese. 

Thai Curry Butternut Squash Soup

There are a lot of soups with butternut squash out there, and so far this is my favorite. We often serve our thicker soups like this one in a bread bowl. 

20 min prep, 40 min cook, serves 6

3 tblspn coconut oil

1 medium onion, diced

4 cloves garlic, minced

1 tsp freshly grated ginger

2 tblspn red curry paste

3 cups vegetable broth

1 butternut squash, cubed

1 can coconut milk

1 lime, squeezed

salt and pepper to taste

In a large pot, cook the oil, onions, and garlic over medium heat for 5 minutes. Add the ginger and curry paste and stir well. Cook another 5 minutes, then add the broth and squash. Bring to a simmer and cook covered for 20 minutes. Remove from heat and blend until smooth with an imersion blender, then add coconut milk, lime, salt, and pepper. Cook over medium heat another 10 minutes. 

Cheddar Cauliflower and Squash Soup

We are always looking for a way to get our two year old to eat his veggies. Substitute other veggies like zucchini for the squash to make a variety of vegetable soups. 

20 min prep, 40 min cook, serves 6

2 tblspn olive oil

1 large onion, chopped

4 cloves garlic, chopped

1 small butternut squash, chopped

1 head cauliflower, chopped

6 cups vegetable broth

1/4 cup cream

1/8 tsp nutmeg

2 cups shredded cheddar cheese

salt to taste

In a large pot, cook the olive oil, onions, and garlic over medium heat 10 minutes. Add the squash, cauliflower, and vegetable broth, and simmer 30 minutes, covered. Purée with an imersion blender, then add cream, nutmeg, cheese, and salt. 

Tortellini Soup with Kale

We love soups with pasta because they are often "kid friendly." However, adding the kale makes this healthy and enjoyable for adults as well. 

10 min prep, 20 min cook, serves 6

1 medium onion, minced

2 carrots, chopped

1 tblspn olive oil

2 tblspn flour

6 cups vegetable broth

9 oz package cheese tortellini

1/4 tsp garlic powder

salt to taste

1/2 cup heavy cream

1 bunch kale, chopped

In a large pot, heat the oil, onion, and carrots over medium heat. Cook for about 10 minutes until veggies are soft. Add the flour and stir well. Add the broth, tortellini, garlic powder, and salt. Bring to a boil then simmer for 5 minutes. Add the cream and kale and cook a few minutes more.