1 bag baby bell peppers, halved and seeded
1 lb ground turkey, beef or chicken (can also use two cans of black beans for vegan/vegetarian options)
1/2 packet of your favorite taco seasoning blend
1/2 large onion, diced
3/4 cup cheddar cheese, shredded (or your favorite type- colby jack or pepper jack also work)
1 large avocado, cubed
1/2 cup cherry tomatoes, halved
1/4 cup sour cream (optional)
Other toppings: red onion, salsa, cilantro
- Preheat oven to 425 degrees. Evenly place the halved bell peppers on a baking sheet and set aside.
- In a medium skillet brown the onions and meat together for 7-10 minutes or until the meat is fully cooked. Season with taco mix and stir to fully combine.
- Sprinkle the peppers with the meat mixture and the shredded cheese. Bake for 5-7 minutes or until the cheese is melted and bubbly.
- Top the nachos with avocado cubes, tomatoes, sour cream and any other toppings of choice!
Yield: 4-6 servings
2-3 large bell peppers
1 Tablespoon olive oil
3 cups quinoa, cooked (rice, barley or cauliflower rice also work)
2 cups fresh spinach or kale
½ cup sundried tomatoes, finely diced
1 can chick peas (drained and rinsed)
¼ cup kalamata olives, diced
½ cup feta cheese, crumbled
½ teaspoon dried oregano
1 lemon, juiced
Salt + pepper to taste
- Preheat oven to 350 degrees.
- Cut bell peppers in half and remove the stems and seeds. Place the halves in a 9×13 baking pan and set aside.
- In a large skillet heat olive oil over low heat. Add in the quinoa, spinach, sundried tomatoes, chickpeas and olives.
- Sauté on low for 5 minutes or until spinach is wilted.
- Turn off the heat and add in the feta, oregano, lemon juice, salt and pepper. Stir until fully incorporated.
- Scoop ½ cup (ish) of the filling into each pepper and top with a sprinkle of extra feta cheese.
- Poor 1 cup of water into the bottom of the pan and cover with aluminum foil.
- Bake for 35-45 minutes or until the peppers are soft.
Yield: 8-10 meatballs (or can be made into about 6 turkey burgers)
1 lb ground turkey
1/2 cup breadcrumbs
1 cup spinach, fresh, chopped into small pieces (if using frozen 1/2 cup, squeeze out moisture)
1/3 cup feta cheese, crumbled
1/4 cup sundried tomatoes, diced
1/4 cup kalamata olives, quartered
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon Symeon’s seasoning (if you’re from CNY, if not you’re missing out)
- In a medium bowl add in all ingredients. Fold together using your hands (the best tool) or a wooden spoon until fully incorporated. Do not over mix!
- Form into balls (about 2 Tablespoons each) or patties and place on a sprayed sheet pan.
- Bake for 15-20 minutes for meatballs (and 20-25 minutes for burgers) at 350 degrees F.
- Meatballs should be brown and crisp on the outside. If you have a meat thermometer they should read 165 degrees F internally.
If you know me personally then odds are you’ve been coerced into trying my mom’s meatballs at least once. This recipe holds a special place in my heart because of the tradition it holds and the memories it carries. When I was first *attempting* to learn how to cook, this recipe was the perfect place to begin because it is practically fool-proof. An extra sprinkle of Parmesan or additional raisins just make this recipe even more unique.
With this recipe I hope to inspire some quality time in the kitchen between you & some loved ones. Let the kids get messy (because these are best when mixed by hand) and don’t stress about making them perfect, that is the tradition after all!
Photo credit: Morgan Mielnicki, my wonderful older sis who took over camera duty for the day!
1 1/2 pounds ground beef, 85% lean
1/2 cup Italian seasoned bread crumbs
1/4 cup Parmesan cheese, grated
2 garlic cloves, minced (or 2 Tablespoons prepared garlic)
1 Tablespoon parsley, dried or fresh, minced
1/2 cup raisins
- Preheat oven to 425 degrees. Grease a baking sheet and set aside.
- Mix all ingredients together (with your hands!!!), don’t over mix! And form golf ball-sized balls.
- Place meatballs on baking sheet 2 inches apart.
- Bake for 15 minutes. Flip meatballs and lower the oven temperature to 350 degrees and bake another 20-30 minutes, or until browned and cooked through.
Serve with your favorite sauce and pasta!
Yield: 4 servings (1/2 a squash each)
2 acorn squash, halved and seeds removed (or the globe of a butternut squash)
2 Tablespoons olive oil
1/3 cup celery, diced
1/3 cup carrots, diced
1/2 cup apple, diced (skin on- for extra fiber)
1/2 an onion, diced
1 1/2 cups barley (cooked according to package instructions)
1 Tablespoon maple syrup
1/2 Tablespoon mustard
1/4 cup dried cranberries
1/4 cup toasted sunflower seeds
Sprinkle of salt & pepper
Optional: top with 1/4 cup crumbled goat cheese before serving
- Roast the squash halves at 375 for 45 minutes with a brush of olive oil and a sprinkle of salt and pepper.
- In a saute pan, add the olive oil, celery, carrots, apples and onions and saute on medium heat for 10 minutes or until veggies are softened.
- Once vegetables are ready, add the barley and stir until well combined.
- Stir in the maple syrup, mustard, cranberries, sunflower seeds, salt & pepper. Mix to combine.
- Once squash is out of the oven, scoop in barley mixture and serve! Optional: crumble 1/2 Tablespoon goat cheese over each serving.
This chicken salad is the perfect work lunch to prep, pack and eat all week long. Using Greek yogurt instead of mayonnaise, this lighter alternative still gives you a protein packed, delicious lunch, without the extra calories!
Here’s how I did it:
Yield: about 3 cups
1 Rotisserie chicken (pull off all meat and chop into small pieces)
1/2-3/4 cup plain Greek yogurt
1 Tablespoon honey
1/4 cup sunflower seeds
1/4 cup dried cranberries
1 teaspoon fresh/dried sage
Sprinkle of salt & pepper
- Mix all ingredients together in a large bowl, stirring until chicken is fully coated.
- Put over salad greens, into a wrap or just eat by the spoonful!
Keep refrigerated in an airtight container for up to one week!
With our CSA in full force, it seems like a race each week to eat as many veggies as possible before they spoil. This can be seen as a good thing though for both for my health and my creativity. After picking (and eating) pounds of peas, this is my favorite way to eat them in disguise.
This recipe is perfect for those on the go: one pot, minimal ingredients & a delicious meal to enjoy for dinner and lunch the next day! If you’re not a sausage person you can substitute ground beef, turkey or chicken or add some swiss chard, spinach or collard greens if you’re not into kale.
Toss this mixture with pasta or leave it as is- both are equally delicious, but who doesn’t love an extra excuse to eat carbs!
Serves 3-4 (or 2 if you’re really hungry)
2 Tablespoons Olive Oil
1 teaspoon garlic, fresh and chopped
½ pound Italian sausage (sweet or spicy, whichever you like)
1 (8 oz) can of Cannellini beans, drained and rinsed
1 ½ cups peas, fresh or frozen
3 cups kale, fresh (chopped or torn into small pieces)
½ cup chicken stock (or water if you don’t have this on hand)
Salt & pepper to taste
- In a large skillet (I used cast iron), heat the olive oil over medium heat for 1-2 minutes.
- Add the garlic and cook for one minute or until fragrant. Remove the sausage from its casing and crumble into the pan with the garlic. Sauté this mixture for 8-10 minutes or until the sausage is browned and fully cooked.
- Remove the sausage from the pan and set aside. In the same pan, add the beans and peas and sauté for 5 minutes on medium-low heat.
- Once the beans and peas are somewhat soft, add the kale and stock (or water) and cook until the kale is fully wilted, about 5 minutes.
- Season the vegetables with salt and pepper before adding the sausage back to the pan. Mix everything together and sauté on medium-high heat for 2-3 minutes before serving. Enjoy!
This mixture can be stored in the refrigerator for up to 1 week.