Stuffed turkey peppers

Did you notice that my food is usually still steaming when I take its picture?  That's usually because I don't want to wait to eat it... Those who have worked with me (and thus seen me eat, because it seems to happen every few hours) have probably noticed that I have a thing for peppers. It's kind of like my obsession with pumpkin, which by the way is slowly improving.  Mostly because even though its fall and not even Thanksgiving and I should be able to have pumpkins - the stores no longer have pumpkins.  And after eating a 'real' pumpkin the pre-pureed version in a can just isn't the same. Stupid learning to eat real food...  The pepper thing is kind of like that, only it's year round so the crazy is spread out a little. Anyway, I really like peppers, I put them in all sorts of things, kind of like mushrooms (more on that coming in the next batch of cooking), and I really enjoy stuffed peppers. 

 Up today, plain ol' ordinary green bell peppers stuffed with ground turkey.  Mostly latin inspired flavor.  I'm really enjoying ground turkey and ground chicken because it doesn't really have much of a strong flavor - it adapts pretty easily with a little seasoning. 

Makes: 4 servings

Per serving: 130 calories,

22g protein,

1g fat,

9g carbs

Ingredients: 

4 bell peppers

12 oz ground turkey

3 oz coarsely chopped mushrooms

1 roma tomato, chopped

1/2 T dried cilantro

1 tsp cumin

* Clean the peppers, remove the stem and remove the seeds and flesh from the inside.  Place on lined baking sheet in the oven pre-heated to 375F for 5 mintues.

 

 * Mix together ground turkey, mushrooms, tomato, cilantro and cumin.  Divide into 4ths and roll into balls

 

* Remove the peppers from the over & stuff your turkey balls inside

 

Return to the oven at 375F and back until fully cooked, approximately 45 minutes.  The turkey should be browned through and the peppers should be soft.  

Turkey and vegetable casserole

 

  

I thought about making meatloaf.  Then I got a whole bunch of vegetables into the mix.  And this turned into more of a vegetable medley with a little meat thrown in.  Somehow that seems to keep happening. 

Makes: 9x13 pan (12 servings)

6g carb, 11g protein, 1g fat per serving

 

Ingredients:

1 lb (16oz) ground turkey

1 egg or 3T liquid egg whites

3 large roma tomatoes halved (~300g)

2 large carrots, sliced (~200 g)

1 Anaheim pepper, sliced

8 oz mushrooms, sliced

1 small zucchini, cubed

1 small onion, chopped

Directions:

* Preheat oven to 325 F

* Place tomatoes, peppers and carrots on baking sheet lined with parchment paper.  Spray or coat lightly with olive oil.  Place in oven and cook for 40-45 minutes.

 

* After 45 minutes, place mushrooms, zucchini and onion on baking sheet and add place in oven with other vegetables.  Continue cooking for an additional 15 minutes.  

* Increase oven temp to 350F

* Chop tomatoes and peppers into small pieces.  

* Mix vegetables with ground turkey and egg in large mixing bowl.   

* Spread evenly in a 9x13 pan. 

 

* Bake at 350F for 30 minutes. 

 

Variation... 

* This holds together moderately well.  You could easily double the meat and it would hold together much better and be more "loaf" like.  

* Add some seasoning.  I did not season this since I have 12 servings of it to eat myself I like that I can top it with some of my Apple BBQ Sauce one day and herbs the next.  If you wanted something more 'ready to eat' you could easily add it BBQ sauce, A1 sauce, ketchup, etc. or herbs and seasonings of your choice. 

* Mix and match your vegetables.  I picked an assortment of what I had on hand.  They went well together and are to my taste (thus what I keep on hand...) but is by no means the only way to do this.  Note that I resisted adding pumpkin (though it was a close call and I baked some to go with it...)

Eggplant lasagna

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 Having been grain free for 2 weeks I started thinking about all the things I used to cook.  For anyone I've cooked for prior to the last 6 months, that pretty much involved pasta.  And more pasta with a side of pasta and maybe some bread to go with it.   Among my favorite meals was lasagna. 

I somehow happened to have 4 eggplants (I really don't know how these things happen when I'm at the store...) and got inspired to see if I could come up with a comparable grain free alternative. I am pretty satisfied with it and will rest easier at night knowing this option exists...

Makes: 9x13 pan (~15 servings)

15g carbs, 18g protein, 1g fat per serving

Ingredients:

3 medium eggplants (you could get by with 2 med-large ones)

20 oz ground turkey

8 oz mushrooms, washed and quartered

1 medium onion, coarsely chopped

3.5 cups tomato pasta sauce

3 roasted tomatoes (optional)

2 tsp crushed garlic

2 cups (8oz) mozarella cheese, shredded

2 cups (1 small container) ricotta cheese

1 egg or 3T liquid egg whites

2 tsp dried basil

2 tsp dried oregano

salt, pepper

Directions:

* Preheat oven to 375F

 

* Peel eggplants and slice about 1/4" thick lengthwise. 

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* Place strips of eggplant on baking sheets in the oven and bake for 5 minutes flipping about half way through.  The eggplant won't be fully cooked but this does make it a little more tender and take some of the moisture out. 

* Cook the onions in a skillet over low heat until they begin to turn translucent.  Add garlic and mushrooms and continue to cook until mushrooms are tender. 

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* At the same time in a separate skillet combine ground turkey, 1 tsp basil and 1 tsp oregano and brown the meat.

 

* In a large bowl combine ricotta, mozarella (1 set aside ~1/4 cup to sprinkle on top), egg, 1 tsp basil, and 1 tsp oregano

 

* Spray your pan lightly with cooking spray and place a small amount to sauce in the bottom of the pan. 

 

 * Begin layering with the eggplant on the bottom...

 

* Add about 1/3 of the cheese mixture 

 

* Top with 1/3 of the meat and 1/3 of the mushroom mixture 

 

* Add 1/3 of the sauce

 

 * Repeat layering with the eggplant and continue as above until all layers have been made. 

 

*In the second layer I added roasted tomatoes and peppers in place of the sauce.  If you don't have or don't want roasted tomatoes/peppers you can omit these and just layer as above with additional sauce in its place.

 

* Finish by topping with a 4th layer of eggplant and remaining sauce.  Sprinkle with shredded cheese if desired. 

 

* Cover with aluminum foil and back at 375F for 1 hour.  Remove foil and bake an additional 15 minutes. 

 

* Cut and serve.