Quinoa & Ground Turkey Stuffed Peppers

I know I've posted this recipe before, but in case you missed it, here you go! It is so good! And any leftover filling goes great in lettuce wraps! 

Roasted Corn Salsa!

Charred corn and poblanos from the grill give this salsa great roasted flavors! You can control the level of heat you want with the amount of jalepenos you use, or none at all for a sweet corn salsa! This salsa goes perfect with chips or in shrimp tacos!

Ingredients:

3 poblano peppers, sliced in half and seeds removed

2 ears of corn

1 red bell pepper, diced

1/2 cup cilantro, chopped

1 tsp salt

1 tsp pepper

Juice of 1/2 lime

1/2 of 4oz can jalepenos, or less depending on how much fire you like! 

(I used half, it was very spicy and I like spicy. I think 1/4 of the can might be the perfect amount so I will try that next time)

Instructions:

1. Heat grill.

2. Once ready, spray corn with olive oil spray and season with salt & pepper.

3. Place corn and poblanos on grill. Cook on all sides until slightly charred.

4. Meanwhile, add red pepper and cilantro into a medium bowl. Add salt and pepper

5. Remove from grill. Allow corn to cool. Dice peppers and cut kernels off cob.

6. Add corn and poblanos into bowl with other ingredients. Mix well. Add lime juice and taste for season. Adjust with salt and pepper if needed. 

7. Serve immediately or chill in fridge.

Paleo Baked Pears

This is such a delicious recipe, I found it on Pinterest and OMG! So good. Perfect fix for that sweet tooth and best part, it's good for you!

Ingredients:

4-5 Bosc Pears

2 tbsp honey

2 tbsp coconut oil

1 tsp vanilla extract

1/4 tsp cinnamon

Directions:

1. Cut pears in half and remove core

2. Place on 8x11 baking dish cut part facing down

3. Mix together honey, coconut oil, vanilla and cinnamon in sauce pan. Cool at med/high setting, bring just to a boil stirring occasionally, and remove from heat.

4. Drizzle sauce over pears and cook for 30-35 minutes at 400 degrees.

5. Let stand for 5 minutes before serving. Spoon any extra sauce over pears and serve :)

Yum!

Turkey for dinner and it's not thanksgiving

Well, this is my dinner for this evening - turkey breast, baked sweet potato, carrots and salad. It was oh so good. 

I know, you are wondering, turkey? It's not Christmas or Thanksgiving. I just felt like having turkey, and BONUS, I get leftover turkey sammiches tomorrow for lunch. Score! 

I made my turkey breast in the crock pot and it was so simple. All you need is 

2-3 lb turkey breast

2 cans chicken brother

2 tsp poultry seasoning

2 tbsp butter

Rub the seasoning all over both sides of the boob, I mean, breast. 

Place in crockpot and pour the chicken broth over.

Cook on low 5 hours, then turn over and cook one more hour.

Rub the butter on the turkey. Pop the breast in the broiler for just a couple minutes (I did 2) to crisp it a little. 

Done!

Quinoa and turkey stuffed peppers!

These are seriously SO good! I have just recently gotten more brave with the veggies I am willing to eat and I've learned something... Bell peppers are delicious!

Here is what you need for this delicious dinner:

4 bell peppers of your color choice

1 cup of brown rice or quinoa, cooked just shy of done

1/2 cup black beans (canned) rinsed and drained

1/2 cup corn

1 lb ground turkey, seasoned with Ms Dash Southwest seasoning

1 cup petite diced tomatoes

1 cup tomato sauce (add more if you like it more saucy)

1/4 cup of your fave cheese

And here's what you gotta do:

1. Cook brown rice or quinoa according to directions

2. While rice/quinoa is cooking, brown ground meat and season

3. Drain and rinse black beans

4. Portion out diced tomatoes, corn, tomato sauce and cheese

5. Combine in large bowl- meat, tomatoes, corn, rice or quinoa, beans and sauce

6. Cut off caps of peppers and pull out ribs and core. Rinse excess seeds out

7. Stuff peppers with filling

8. Sprinkle with cheese

9. Bake at 375 for 45 minutes. Cheese should be melted and filling should be heated all the way through

10. Dig in! This recipe serves 4. 

I love these even more for leftovers! Enjoy!

Creamy avocado pasta

This sauce is SO good!  I. Love. it.

I do not suggest eating this with spaghetti squash though, the sweetness of the squash and the flavor of the sauce just did not go together well, I didn't like it.  But with just regular spaghetti, DELISH!!

Yield: Serves 2

Ingredients:

• 1 medium sized ripe Avocado, pitted
• 1/2 lemon, juiced + lemon zest to garnish
• 1-3 garlic cloves, to taste (I used 3 and it was super garlicky, but if you are not a big fan of garlic use 1 clove)
• 1/2 tsp kosher salt, or to taste
• ~1/4 cup Fresh Basil, (probably optional)
• 2 tbsp extra virgin olive oil
• 2 servings/6 oz of your choice of pasta (I used 3oz of spelt and 3 oz of Kamut spaghetti)
• Freshly ground black pepper, to taste

Directions:

1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.

2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.

3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately. Makes 2 servings.

Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately.

Read more from this wonderful site where I found this recipe: http://ohsheglows.com/2011/01/31/15-minute-creamy-avocado-pasta/#ixzz2vscgSpmL

You can also follow my day to day on instagram! @aleisa_keyes

Nom Nom Nom 

As you can see, my entire family enjoyed it!

Crock pot fajitas

This was so yummy and easy! I just put 2-3 chicken boobies in the crockpot along with 3 bell peppers (1 orange, 1 green and 1 yellow), 3/4 cup salsa and a packet of taco seasoning. Cook on LOW for 6-8 hours and shred chicken with fork.

That's it! Easy right?

You can eat it in a whole wheat tortilla or just in a bowl. I put some black beans and a little cheese with mine but you can do just about anything you want!

The next day I had leftovers and just crushed a couple chips in it, it was delish like a taco soup!