Get Yourself To The Greek

HAPPY NEW YEAR!!!!!

Is the 14th day mark after the first of the year too late to say that?!?!  If so, happy 14th of January :)  I meant to send you wishes for a happy new year closer to the new year, but life happened and I never got around to it.

For the last couple of months, I've been knee deep in redecorating this old house.  When I get it in my mind that it's time for something to be done, I'm basically on a mission until the task is complete.  Since we moved here 2 1/2 years ago, this house has been in a constant state of redecoration.  I'm excited to share with you some of those changes here within the next few weeks.  In the meantime, if you're interested, you can catch little sneak peeks of the updates on IG.  I love the way everything is coming together.

Now, let's get down to business.

FOOD.

Are you like 95% of the population at the start of a new year?  Do you vow to start working out and eating healthier??  Or do you vow not to make any promises??  I mean, commitment is a struggle :)  I did make a promise to myself that I'd start eating healthier...not so much to lose weight (although I definitely want to shed the extra holiday fluff residing on my midsection and thighs), but moreso to just be a healthier me.

I love carbs.  And sugar.  And all the bad things that are SO good about food.  Fried.  Battered.  Full of butter.  I can't eat it fast enough.  However, I really, REALLY love foods that are good for me, too. Veggies.  Fruit.  Organic fare.  Foods full of protien.  I love it all.  Hell...I just love to eat!  I just have to quit being so lazy in the kitchen and make more of a concerted effort to plan my meals so that I'm not OVERindulging in the things that aren't quite so good for me.

My best friend, Tiffany, is the beauty behind Bump 2 Buff.  One of THE most encouraging and inspirational women I know.  She has an amazing success story and she inspires me in more ways than just her fitness & healthy lifestyle journey.  I love following her on IG because she always posts the greatest little tips, motivational messages, and recipes.  She reposted this recipe from Dashing Dish the other day and I had to screenshot it so that I could recreate it in my kitchen.  Now since finding Dashing Dish, I can't get enough of her recipes!!!!  I love that Katie takes recipes and modifies them to fit a healthier lifestyle...and everything I've tried so far has been amazingly flavorful...and easy!!!

This is one of my favorite recipes so far...Katie's Greek Chicken Hummus Wraps.  Packed full of flavor...quick and easy to prep...a winner all the way around!

GREEK CHICKEN HUMMUS WRAPS

via Dashing Dish

1 whole wheat tortilla

Diced/shredded chicken 

Hummus 

Fresh spinach or lettuce

Cherry, Grape or Roma tomatoes - sliced

Cucumber - thinly sliced

Red pepper - chopped

Red onion - finely chopped

Feta cheese

I didn't include portion sizes in the ingredient list because you can use as much...or little...as appeals to your taste palate.  However, you can check out the recommended amount in the original recipe posted on Dashing Dish.

I LOVE hummus, so I used my favorite brand...Sabra.  Just plain ol' hummus.  Spread about 2 TBSP...or less... on your tortilla and top with all the fixin's.  I was very generous with the sliced cucumbers because those are my favorite!!!  I took a handful of spinach, chopped it, and sprinkled that around, too.  I shredded some rotisserie chicken and added that as well.  I sliced about 3-4 grape tomatoes, and chopped about half a red pepper and just a little red onion.  Of course, the feta was the proverbial cherry on top :)  

Once you've added your fixin's, just roll up your tortilla and slice right down the middle (for a less messy eating experience, of course).  This makes a perfect lunch or even a great dinner!  I've made it for both.  When we had this for dinner, we paired it with some roasted green beans....YUM.  

If you're easing into healthier eating, you should definitely give this a try!!  And while you're at it, browse around Dashing Dish to find even more healthy (and tasty!!!) recipes!!!

Redemption.

I'm a fan of quinoa.  A BIG fan.  I really like to say the word almost more than I like eating it. 

KEEN-WAH.  

Say it with me.  KEEEEEN-WAHHHHHHH.

It reminds me of my friend, Meredith.  I remember when quinoa started to become a "thing".   I had never heard of it and she was telling us all about it and how she had made a recipe or two with it. I remember balking at the price tag.  NO WAY would I spend $10 for a bag of....what was it anyway???  Rice??  Pasta??  

I started to look for it in the store and couldn't remember how to pronounce it.  

KWEE-NO-UH???  

KWIN-OH??? 

KEEN-WHA???

If I can't pronounce the dang thing, there's no way in heck I was going to eat it.  I'd try to remember how Meredith said it and she'd laugh thismuch when I'd ask her.  I can't look at quinoa without thinking of her...and I sorta love that because she's one of my most precious friends and thinking about her and her contagious laugh makes me smile.   

KEEN-WAH.

I've since tried quinoa and loved...errr, LOVE....it.  I really do.  It can be a little bitter, so I always cook it in chicken broth and add a few little spices to cut the tang.  I love that there are a MILLION ways to make it and it's packed full of protein and goodness. 

KEEN-WAH.

After posting such a sinful little snack yesterday, I knew I needed to add something redeeming today.  I find myself getting many of our dinners from one of my favorite food blogs, Damn Delicious.  If you haven't visited before, you should start.  After trying her Carnitas Avocado Pizza, I knew this dish wouldn't disappoint either...and I was SO right.  More so than I could've even imagined.

SOUTHWESTERN QUINOA STUFFED PEPPERS

via Damn Delicious

3 Cups cooked quinoa {which is about 1 cup uncooked}

1 (4oz.) can diced green chiles

1 Cup frozen corn

1/2 Cup black beans, drained & rinsed

1/2 Cup petite diced tomatoes

1/2 Cup shredded pepper jack cheese

1/4 Cup crumbled feta cheese

3 Tbsp. chopped cilantro

1 tsp. cumin

1 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. chili powder

Kosher salt & ground pepper, to taste

6 bell peppers, seeded & tops cut off

I know this ingredient list may seem like a lot, but it's not.  It's really not.  Especially when you see how easily it's all prepared.  Let's get started, shall we?!

Go ahead and make your quinoa according to package directions.  Like I said earlier, I like to cook mine in chicken broth instead of water.  I'll often toss in a little garlic & onion powder and a tiny bit of sea salt as well.  

Once your quinoa is ready, transfer it to a large bowl.  Now combine the quinoa with the chiles, corn, beans, cheeses, cilantro, & spices.  Pretty much everything except for the peppers.  Stir it all around until it's nice and mixed.

I don't know about you, but I think that looks amazing.  And it is.  

Now.  Let me just tell you that if you're so inclined, you can stop right here.  This "stuffing" is perfect all on it's own.  Since making this dish, I always have these ingredients on hand so that I can make a batch of the stuffing to keep and eat for lunch or any time I'm craving it.  It is unbelievable savory and delicious.

Now let's keep on with the recipe...

Cut the bottoms of your peppers so that they will lay flat in your baking dish.  I basically just shave off the bumps and they sit perfectly.  Cut of the tops, de-seed, and discard.  Fill the peppers with the quinoa stuffing and make sure you're generous with the filling.  You want as much of that goodness as you can fit inside.

We used red & green peppers...as you can see...and I definitely preferred the red.  They were both amazing, my palate just tends to prefer red a little more :)

Bake at 350 for about 25-30 minutes.  If you can wait that long.

This is the kind of recipe that makes me sad I didn't heed Meredith's advice and try quinoa sooner.  

At the request of Mr. Spouse, next time I make these I'll be adding shredded chicken to the stuffing.  He really enjoyed the meal...he had 3 peppers, for the love!!!....but he said it would've been a bit more satisfying with the addition of a little chicken.  

Noted.

If you're completely opposed to quinoa, I think the flavors would really be a perfect pair with rice, too....but I'm sure you didn't need me to tell you that ;)  

Stuffed.

There’s nothing I love more than discovering new recipes.  Especially recipes that are healthy AND tasty.  That’s a pretty fantastic combo in my opinion.  I was pretty excited to find this little number and couldn’t wait to grab the ingredients and get to cookin’.  Praise Jesus…another winner, winner turkey dinner.  If you’re one of those people who resolved to get fit in the new year, add this to your menu.  Low in carbs and sugar, healthy, and DELICIOUS!!!!!!  And after you’re finished eating just one, you’ll be STUFFED!  And if you’re anything like me, you won’t let that stop you from eating more :)  The taste is just to dang good to resist. 

STUFFED PORTOBELLO MUSHROOMS with

SPINACH, SAUSAGE, and CHEESE

4 large portobello mushrooms {the biggest ones you can find}

12 oz. mild or hot Italian sausage {I used turkey sausage….just as good!!!!}

1/2 tbsp. olive oil {for browning sausage/mushrooms/onion}

1 onion, chopped

1 tsp. garlic, minced

1/2 cup tomato sauce

Pinch of red pepper flakes

1 bag of baby spinach

2 tbsp. chopped basil

1/2 cup grated mozzarella

Now, before we get started, I must warn  you that these pictures aren’t pretty.  I’ve decided there’s no good way to photograph a mushroom….which looks disgusting anyway…and make it look appetizing.  But I’m telling you now, please don’t shy away.  I swear the taste makes up for what it lacks in appearance.  That’s a fact.

Start by adding the olive oil to a large skillet and then add the crumbled sausage.  I like using turkey sausage and that’s what you see here.  We love the flavor and I honestly can’t tell the difference between this and Italian sausage, so why not choose the healthier option?!  I digress.  Cook the meat until it’s browned and then transfer to a bowl.

Now toss the onions into the same skillet and add a teensy bit more olive oil for browning.  Saute the onions until they start to soften {2 minutes} and then add the garlic. Continue cooking until the onions start to brown. 

Now add the meat back into the skillet and then toss in the red pepper flakes {optional…but we used more than a pinch} and tomato sauce.  Mix well and simmer for about 2-3 minutes. 

Next up, the spinach.  I didn’t use the whole bag, but you definitely could.  I just sorta eyeballed it and decided what looked best with the serving of meat.  I definitely grabbed a couple of generous handfuls.  Toss it in with the meat mixture and cook until the spinach is wilted. 

Now turn off the heat and add the basil and 1/2 cup of mozzarella.  Stir to combine. 

Grab your mushrooms, cut off the stems, and get all that black junk out of the inside if you so desire.  I cut out a little bit, but not all of it. As my sweet friend, Courtney, would say, “that reeks of effort.”  SO…no thanks.  Brush a little olive oil on both sides of the mushroom and then get to grillin’.  I don’t know how to use the grill to save my life, so I used my little indoor grill(ish)/panini maker.  Worked like a charm.  Place them face down and cook for about 4 minutes.

Remove mushrooms from grill and carefully stuff the inside of each with the sausage mix.  I mean it when I say ‘carefully’…those suckers will break apart if you aren’t careful!!!  Round it off by topping each mushroom with about 2{ish} tablespoons of mozzarella…or more if you like it cheesy.  Carefully place the mushrooms back on the grill, cover, and grill for about 5  minutes and remove ‘em when they’re cooked through.  I took ‘em off when the cheese was nice and melted.

Like I said, not the prettiest picture but OHMIWORD…insanely AMAZING!!!!!  I seriously can’t say enough about this little concoction.  And the fact that it’s healthy is just a bonus. 

Add these to your cooking repertoire if you know what’s good for you.  You can thank me later :)