Stuffed Poblano Peppers
4 small/medium sized poblano peppers
Extra virgin olive oil
1/2 diced onion
2 cloves garlic, minced
2 links chicken sausage 1/2 cup salsa
1/2 cup corn
1/2 tsp. ground cumin
Salt and pepper
1 oz. manchego cheese, shredded
Extra virgin olive oil
1/2 diced onion
2 cloves garlic, minced
2 links chicken sausage 1/2 cup salsa
1/2 cup corn
1/2 tsp. ground cumin
Salt and pepper
1 oz. manchego cheese, shredded
1. Preheat the oven to 400.
2. Heat a drizzle of olive oil over medium heat, and saute the onion until tender. Add the garlic, and cook for an additional minute. Crumble in the chicken sausage, and cook until the sausage starts to brown. Add the salsa, corn, and cumin. Season with salt and pepper, and simmer over low for a few minutes.
3. Lay the poblanos flat, and cut a T-shaped slit into the top of the poblano. Pry the slit apart, and remove all of the seeds.
5. Bake until the poblano is tender and browned around the edges (25 minutes in my oven).
HAWG DOGS
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| Wrapped dogs, before cooking. |
Okay so maybe they won't win a healthy food contest, but they're good. Split your hot dog, fill with a few chuncks of Pepper Jack Cheese and then wrap in bacon. Secure bacon at both ends with toothpicks. Grill or broil until the dog and the bacon are done. Put in a bun, top with your choice of condiments, and eat.
TOMATOES & MOZZARELLA SALAD
Cut one box of grape tomatoes into halves, squeeze to get rid of most of the seeds, toss them into a bowl.
Add an appropriate amount of Boccincini (little round mozzarella balls)
Chop a handful of fresh basil and add that too.
Dress with salt, pepper, a very slight drizzle of olive oil, and white balsamic vinegar.
I also put a pinch of sweetener or sugar. MIX & EAT.
LENTIL SOUP
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| Lentil Soup |
1 onion, chopped
1/4 cup olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils
8 cups water
1/2 cup spinach, rinsed and thinly sliced
2 tablespoons vinegar
salt and pepper to taste
1/4 cup olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils
8 cups water
1/2 cup spinach, rinsed and thinly sliced
2 tablespoons vinegar
salt and pepper to taste
- In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
- Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired
