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Wednesday, July 8, 2020

Chicken & Rice Stuffed Peppers



Spanish rice and chicken beautifully seasoned with grated cheese, stuffed and baked in red bell peppers. 


Ingredients
  • Spanish / Yellow Rice
  • Chicken Thighs
  • Grated Parmesan Cheese
  • Chopped Cilantro
  • Red Bell Peppers
  • Salt
  • Pepper
  • Cumin
  • Olive Oil
Directions
  1. Cook your rice according to packaged instructions, drain and set aside. Halve and hollow out your bell peppers, set aside.
  2. Preheat your oven to 400 degrees and drizzle a baking pan with olive oil. Season your chicken thighs with salt, pepper, and cumin. Heat a pan on medium high heat and add some oil. Sear your chicken on both sides for about 8 minutes each.
  3. Set your chicken aside for about 6 minutes to let it rest. Chop your chicken, mix it in a bowl with your rice, fill your bell peppers with this filling, top with parmesan cheese.
  4. Place in the oven and bake for about 20 minutes, garnish with your chopped cilantro, serve and enjoy!



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A simple no fuss healthy pasta dish beautifully seasoned and dressed.

Ingredients
  • Penne Pasta Noodles
  • Sliced Carrots
  • Corn Off The Cobb
  • Black Olives
  • Basil Flakes
  • Chopped Cauliflower
  • Olive Oil
  • Vinegar
  • Salt
  • Pepper
  • Butter


Directions
  1. Cook your Penne noodles according to your packaged instructions, drain and set aside.
  2. Heat a pan on medium high heat and add some oil and butter. Add your carrots, chopped cauliflower, black olives, and corn. 
  3. Season with salt and pepper and saute for about 8 minutes. Toss in your penne noodles and toss to heat for about 3 minutes. Season with basil flakes, drizzle in some vinegar, serve and enjoy! 




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Sunday, June 14, 2020

Moroccan Chickpea Vegetable Stew



A healthy and delicious chickpea and vegetable stew beautifully seasoned with Moroccan spices.

Ingredients
  • Boxed Rice
  • Canned Garbanzo Beans
  • Diced Celery
  • Diced White Onions
  • Sliced Carrots
  • Parsley Sprouts
  • Butter
  • Salt
  • Pepper
Directions
  1. Cook your rice according to packaged instructions drain and set aside. 
  2. Heat a pan on medium high heat and add lots of butter. Toss in your chickpeas, diced celery, sliced carrots, and onions, season with salt and pepper, saute for about 8 minutes then set aside.
  3. Build your bowl with your rice first then top it off with your vegetables and garnish with your parsley sprouts, enjoy!





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