Recipe: Quinoa Stuffed Peppers

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When the team gets together for family dinner, it’s all about one thing: comfort. We work so hard during the day that the sound of a glass of wine being poured at the start of the meal is music to our ears. Personally, the sound of the sauté pan working its magic is a lullaby for my stress of the day.

Last week, I shared my recipe for shrimp scampi over a bed of roasted red pepper pasta. This week, it took me a little while longer to decide on what to make. (Being a Libra, decision-making has never been my strength!) I knew it had to be healthy, easy and colorful. I love love love red and orange bell peppers. So alas, we feasted on stuffed peppers.

Everyone makes stuffed peppers differently. I chose to gather inspiration from the Southwest. The addition of corn, a jalapeno and taco seasoning made this dish shine like a Tex-Mex diamond. You can make this extra delicious using a low-fat cheese. There are pre-packaged mélanges of cheeses in the dairy section of your grocery store.  Don’t be afraid to substitute your sour cream with a dollop of Greek yogurt. Your taste buds will not know the difference!

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What you need:

1 lb ground turkey

3 cloves garlic, chopped

1 medium yellow onion, chopped

1 jalapeno, seeded and diced

1 cup cooked quinoa

9 bell peppers , cored, with the top cut off

1 can of corn (size is up to you!)

1 package of Taco seasoning

2 cups low-fat shredded cheddar cheese

2 tablespoons olive oil

Greek yogurt

Instructions:

  1. Preheat oven at 375 degrees
  2. Place peppers in deep casserole dish, set aside.
  3. In a medium saucepan over medium heat, warm olive oil.
  4. Add garlic and onions and sauté until onions are translucent.
  5. In the meantime, chop up the tops of the peppers and add to pan.
  6. Add jalapeno.
  7. Add ground turkey and cook until no longer pink.
  8. Add taco seasoning, ¾ of the cheese and corn. Stir until combined.
  9. Fill peppers with filling and top with cheese.
  10. Add ½ cup of water into casserole dish (this will help steam the peppers!)
  11. Bake until peppers are soft to touch (about 20 minutes)

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Bon Appetit!

Lindsay

Recipe: Shrimp Scampi

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Recently, I made dinner for the Team KC crew. The trick when choosing a recipe is deciding to make something using wine (Cooking with a wine that you’re drinking is something you should always do!). Of course I would levitate towards my favorite 20 minute recipe, shrimp scampi. My family has been eating shrimp scampi for as long as I can remember. It’s my go-to recipe for something bikini-friendly that the guys will still love. In fact, some of the guys were practically licking their plates!

What’s great about this recipe is its versatility. You can make it with brown rice, angel hair or flavored pasta. At a recent trip to Horsefeathers, on the West Side, I picked up a bag of garlic and parsley linguini from the Pasta Peddler. When serving this dish, if you have rice, you may prefer to portion out the rice and spoon on the shrimp and the rest of the goods. Or, if you’re serving it with pasta, keep the pasta in the pan that you cooked it in, and pour in your scampi when you’re all done. This will merge the flavors well, while allowing you to still portion the shrimp. Make sure to spoon on the yummy garlic flavor when you’re finished!

What You Need:

3 tablespoons extra virgin olive oil

1 tablespoon of butter, cut into cubes

3-4 cloves of garlic, chopped

1 medium shallot, chopped

1 quart grape tomatoes, cut in half

1 medium shallot, chopped

¼ cup dry, white wine , such as Sauvignon Blanc

1/2 cup chopped parsley

¼ teaspoon roasted red pepper flakes, optional

2 lemons, one cut in half and one cut into equal pieces for garnish

1 pound uncooked shrimp, peeled and deveined

12 oz package of pasta (I used garlic and parsley linguini from the Pasta Peddler)

Fresh baguette

How to Make it:

  1. Prepare pasta according to package instructions.
  2. On a skillet over medium, heat 2 tablespoons of olive oil.
  3. Add the garlic and shallots, stirring continuously until translucent.
  4. Add ¾ of the tomatoes and crushed red pepper, and stir.
  5. Squeeze lemon halves over sauté pan, keeping out the seeds.
  6. Sauté the tomato mixture until stir until tomatoes are tender, about 3-4 minutes
  7. Add wine and reduce for 1 minute.
  8. Stir in 1 tablespoon of butter and shrimp.
  9. Cook until completely pink.
  10. Stir in parsley and serve.

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A few tips: Be sure not to over-cook the shrimp. They will turn bright pink when fully cooked. This is the lower-calorie version. By all means, substitute unsalted butter for the extra virgin olive oil. It will give you a rich buttery flavor you will not regret!

I hope you enjoy this meal as much as we did! Tweet me @lindsaygregg and let me know if you have any questions. Don’t forget to snap pics!

Happy Cooking!

-LG

PS, The shrimp was $10.99 a pound, and the pasta was 3 for $10. So, including the wine (depending how much you want to spend) expect to spend around $20-$25 for this dish!

This is how WE do it: Real Style, Prom Edition

It doesn’t get more real than this. With prom season in the air, a few of us girls decided to kick it old school and show you how we did it for our high school prom’s. With all of us growing up in different cities and eras, we clearly had different tastes. FYI, most of these pictures are scanned or a picture of a picture – we’re that old.

Mikala’s dress was from Lord & Taylor. She literally had to pin the front as it was too risqué, but naturally “let loose” once inside her prom – damn girl.

 My dress was BCBG Maxazaria & it was love at first sight. I was also the only girl who wore white. It’s sitting in a garment bag as I secretly plot when I can wear it again.

 Lauralai’s dress was Jessica McClintock. Her hair was ombre – before, ombre was ombre. Oh and she was prom Queen, NBD.

Linz special ordered her gown. Spotting something similar in a mag, she just had to have it. She went to her local bridal boutique, custom ordered and the rest was history.

Erin’s dress was from Kaufman’s a.k.a Macy’s. She’s always been a sucker for hues of blue.

Of course we just had to blur out faces of their dates, we just couldn’t embarrass everyone without permission.

Cheers to the past,

Karina