Five Little Peppers

Did you read this book growing up?

It was one of my childhood favorites. I absolutely loved reading when I was a kid (still do) and I read Five Little Peppers and How They Grew several times.  This post isn't about a book though, it's about all different types of peppers with a few recipes thrown in for fun!

If you're anything like me, you buy bell peppers and maybe jalapenos and that's about where your "pepper knowledge" ends.  I'm all about experimenting with new ingredients though and apparently there are a few other peppers in the world.

A couple of years ago The Nest listed out six different types of peppers from "Hot" to "Mild"

the below pictures and further pepper descriptions can be found here

Habanero

(Use in salsa and fruit based sauces)

Serrano

(Great for spicing up chili con carne)

Cayenne

(Yummy with Cajun and Indian dishes)

Jalapeno

(Best on nachos, especially if pickled)

Anaheim

(Used to make chiles rellenos (stuffed chiles)

Poblano

(Perfect for mole sauces)

Peppers are such an easy way to add flavor to foods without adding calories.  Here are some recipes!

Couscous Paella with Shrimp

Southwestern Stuffed Peppers

Jalapeno Poppers

This recipe looks like one I'd love to try

Stuffed Poblano Peppers

Polwig

Healthy Living - Shakeology

About a year ago I received my first sample of Shakeology and decided to start taking it on a regular basis.  I immediately noticed improved energy, better digestion and it helped me lose the last 5 lbs I had been trying to work off.  Shakeology can help you: Lose Weight, Feel Energized, Improve Digestion and Regularity and Lower Cholesterol

This patent-pending daily nutritional shake helps your body gently eliminate toxins more efficiently while allowing for better absorption of the essential nutrients you need.

Here is a list of all of the ingredients.  It's super nutritional and vitamin dense! 

INGREDIENTS

I've found that it is an easy way for me to ensure that my body is getting the nutrients it needs.  I drink the chocolate flavor, but they are coming out with a strawberry flavor this month that I am excited to try!  For more information you can check out my Shakeology Site.

Healthy Living - Food as Fuel

Sorta harsh right? But seriously. When we eat in correspondence with our emotions, 
we will always find a reason to eat and typically it's not a salad.


"I got a promotion! Let's go get drinks."


"It's our anniversary, let's grab dinner!"


"I'm having a bad day, I'm going to Starbucks."


"I'm too tired to cook, let's get take-out."


I came up with all of these reasons out of personal experience, so I'm preaching to the choir.  
We have to remember though, we are in control of what we use to fuel our bodies.

We should eat with the knowledge that what goes in our mouths is used as fuel by our body.  This simple sentence helped me lose 30 lbs four years ago, when I started eating with the thought of "is this good fuel or just a craving?"  It then started dawning on me that whole wheat bread was probably a much better fuel than white bread and eating an apple instead of a candy bar was probably better too.  Because I started prioritizing fueling over satisfying my cravings, my body got a chance to heal itself and begin losing weight.

I am all for celebrating life's moments and sometimes a great dinner out is the perfect event.  Try to balance it out with making a new gourmet dinner at home or adding fun ingredients to your salad to liven it up (feta cheese, cranberries, and pecans have been my latest add).

We need to get away from the lie that healthy eating isn't as enjoyable as eating whatever we want.  When our bodies are getting the fuel they need, we're going to be healthier and happier as a result.

Quinoa, Tomato and Corn Salad

Quinoa, Tomato and Corn Salad

I made this last week and it was really good.  Unique recipe and lovely flavors.  I didn't change a thing about it (eh, except for omitting the cilantro) so definitely check it out!

Monday

Dittle Dattle: Amaze Me Monday

Tuesday

Balancing Beauty and Bedlam: Tasty Tuesday

Wednesday

This Chick Cooks

A Beach Cottage

The Trendy Treehouse

Good Cheap Eats: What’s On Your Plate?

Bouffe e Bambini

Thursday

It’s a Keeper

Friday

Mom Trends

Home and Family Fridays – Home is Where My Story Begins

I’m Lovin It – Tidy Mom 

Couscous Paella with Shrimp

This is a great summer recipe! Love all of the different flavors and it all cooks in one skillet!

Couscous Paella with Shrimp

1 TBSP olive oil 

1 medium onion, chopped 

3 garlic cloves, chopped 

1 medium red pepper, chopped 

1 medium yellow pepper, chopped 

1/2 tsp salt 

1/2 tsp black pepper 

1/2 tsp dried thyme 

1/2 tsp red pepper flakes 

1/2 tsp ground turmeric 

1 14 1/2 oz can chicken broth 

10 oz frozen peas, thawed 

1 1/2 lbs large shrimp, shelled and cleaned 

10 oz plain couscous 

1/2 c pitted black olives, sliced  

Heat oil in a large heavy bottom pot over medium high heat. Add onion, garlic and peppers. Cook for 8 minutes, or until tender, stirring occasionally. 

Add salt, black pepper, thyme, red pepper flakes and turmeric. Stir in broth, 1 c water and the peas. Bring to a simmer and add shirmp. Simmer, covered, for 2 minutes or until shrimp is cooked through. 

Remove from heat; stir in couscous. Cover and let stand 5 minutes. To serve, fluff with a fork and garnish with olives.  

Serves 6


Linked up to:


It’s a Keeper, Dittle Dattle: Amaze Me Monday, Balancing Beauty and Bedlam: Tasty Tuesday, This Chick Cooks, A Beach Cottage, The Trendy Treehouse, Good Cheap Eats: What’s On Your Plate?, Bouffe e Bambini 

Greek Rice Salad

Greek Rice Salad

Modified from Cooking Light

2 cups uncooked white rice

4 oz jarred sundried tomatoes in oil, chopped

1 ½ TBSP olive oil, divided

8 oz bag prewashed spinach

2 garlic cloves, minced

8 oz reduced-fat feta cheese, crumbled

¼ cup chopped black olives

1 tsp dried oregano

½ tsp salt

½ tsp black pepper

15 oz chick peas (garbanzo beans), rinsed and drained

Cook rice according to package directions.  Cool to room temperature, set aside.

Heat 1 ½ tsps olive oil in a large skillet over medium-high heat.  Add spinach and garlic; sauté 3  minutes or until spinach wilts.  Combine rice, sundried tomatoes, spinach mixture, and the remaining ingredients.  Drizzle with remaining olive oil, toss gently to coat. Serve immediately. 

Yields 10 cups

Notes: I served it warm the first time and then ate it cold the next day.  Tastes amazing both ways.  I halved the recipe since it was only for the two of us.  I used Valencia white rice, which gave a nice chewy affect.  Next time I think I will use brown rice, just because of the extra health benefits. 

Thursday's Eats ~ Skillet Lasagna

I found a recipe for Skillet Lasagna on Lynda's Recipe Box a few weeks ago.  I modified it a bit to fit our tastes and what I had on hand.  It turned out wonderfully.  I loved that I could cook the entire meal in one skillet and the lasagna flavor was great.  Definitely adding this to my it's a keeper recipes! :)

Skillet Lasagna

3 cans (14.5 oz.) petite diced tomatoes, undrained

1 tablespoon olive oil

1 medium onion, diced

1/2 teaspoon salt

3 medium garlic cloves, minced

1/8 teaspoon red pepper flakes

1 pound of ground beef

10 oz uncooked rotini noodles

1/2 cup (2 ounces) shredded 5-cheese Italian blend

1/4 cup freshly shredded Parmesan cheese

Salt and pepper to taste

1 1/2 teaspoon dried basil

3/4 cup skim ricotta cheese

DIRECTIONS:

Heat oil in a 12 inch non-stick skillet. Add diced onion and salt and cook until softened; stir in garlic and red pepper flakes. Saute until fragrant, about 30 seconds. Add the ground beef; break up the meat as it cooks. Drain grease from skillet if needed.

Add the uncooked rotini noodles and scatter over the meat in the skillet. Pour the tomatoes over the noodles and sprinkle with the dried basil. Cover and simmer for 20 minutes.

When done (noodles are tender), remove the pan from the burner. Carefully stir the mixture together and add salt and pepper to taste. Lightly stir in half of the Italian blend cheese and half of the Parmesan cheese. Sprinkle the rest of the shredded cheeses over the top. Spoon the ricotta cheese in spoonfuls over the lasagna. Move the skillet back to the burner and keep warm on low.  Cover skillet with lid and let the cheese melt.

Enjoy!

Thursday's Eats ~ Southwestern Twice-Baked Potatoes

I saw this recipe in the Atlanta Journal Constitution ~ and then modified it a bit to fit my tastes.  This would be a great side to barbecue chicken or a taco salad.  You could even just make it a light dinner, like we did.  Good flavor and the mashed potatoes make it taste like a comfort food. :)

Southwestern Twice-Baked Potatoes


2 tsp olive oil
1 tsp onion powder
1/2 cup canned black beans
1/2 cup frozen corn
4 medium sized baking potatoes
1/2 cup plain Greek yogurt
1/2 tsp garlic powder
1/4 tsp salt
1/2 cup shredded Mexican blend cheese
1/3 cup salsa
sliced avocado for garnish 


Wash and bake potatoes at 375* for 40 minutes or until soft. Set aside to cool.  Meanwhile, mix olive oil, beans, corn, and onion powder in a skillet over medium heat.  Cook until corn is soft.


Cut potatoes in half lengthwise. Carefully scoop out potato pulp, leaving 1/4 inch shell.  Mash potato pulp.  Stir in cooked black bean mixture, yogurt, garlic powder, salt, pepper, cheese and salsa.  Place potato skins on rimmed baking sheet.  Spoon potato mixture into shells.  
Bake at 425* for 20 minutes or until lightly browned.  Garnish with avocado.

Thursday's Eats ~ Healthy Banana Bread

What do I do when I find these sitting on my counter?

Make banana bread, of course! 

This recipe uses yogurt instead of oil and I substituted half of the flour for whole wheat.  Next time I will try using honey and apple sauce instead of sugar - then all of the ingredients will be healthy!

Healthy Banana Bread

Yield: 1 loaf, 14 servings (serving size: 1 slice)

1 cup all-purpose flour

1 cup whole wheat flour

3/4 teaspoon baking soda

1 cup sugar

2 large eggs

1 1/2 cups mashed ripe banana (about 4 bananas)

5.3 ounces Greek yogurt

Cooking spray

Preheat oven to 350 degree.  Combine the flour and baking soda, stirring with a whisk. Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Mix sugar, yogurt, eggs, and mashed bananas. Add flour mixture; mix until combined. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350 for 40 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.