Mexican Chicken Stuffed Peppers

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Paleo-Diet-Mexican-Stuffed-Peppers-image-c-Waterbury-Publications-300x336INGREDIENTS:

  • 2 tbsp extra-virgin olive oil
  • 1/2 cup chopped yellow onion
  • 4 cloves garlic, minced
  • 1 jalapeño or serrano 
chile pepper, seeded 
and chopped
  • 2 lb ground chicken 
or turkey
  • 1 14.5-oz can unsalted 
fire-roasted diced tomatoes, with juices
  • 1/2 cup chopped fresh cilantro, divided
  • 4 red, yellow and/or orange bell peppers
  • Lime wedges

SEASONING:

  • 1 tbsp cumin seeds
  • 4 tsp paprika
  • 1 tbsp granulated garlic
  • 1 tsp dried oregano
  • 1/2 to 1 tsp ground cayenne pepper, optional
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground saffron

INSTRUCTIONS:

  1. Prepare seasoning: In a small dry skillet on medium-low, toast cumin seeds for 1 to 2 minutes, until fragrant, shaking skillet occasionally. Remove from heat; cool 2 minutes. Transfer seeds to a spice grinder; grind to a powder. Transfer cumin to a small bowl and stir in remaining seasoning ingredients.
  2. In a large skillet on medium, heat oil. Add onion, garlic, and chile; cook, stirring, 2 minutes. Add chicken; cook until no longer pink. Sprinkle with 2 tbsp seasoning mixture (reserve remaining mixture for use in Meal Plan); stir well. Stir in tomatoes and bring to a boil. Reduce heat; then simmer, uncovered, 5 to 7 minutes or until most of the liquid has evaporated. Stir in 1/4 cup cilantro.
  3. Meanwhile, cut 
bell peppers in half vertically (from stems to bottoms). Remove and discard stems, seeds and membranes. In a large pot, blanch peppers in boiling water, 2 to 
3 minutes or just until tender; drain. Fill peppers with chicken mixture.
  4. For each serving, arrange 2 pepper halves on a plate. Sprinkle with remaining 1/4 cup cilantro and serve with lime wedges.

Fennel and Spinach Salad with Shrimp

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fennel-spinach-salad-shrimp-ck-xIngredients

3 slices center-cut bacon

1 pound jumbo shrimp, peeled and deveined

2 cups thinly sliced fennel bulb (about 1 medium bulb)

1 cup grape tomatoes, halved

1/2 cup thinly sliced red onion

1 (9-ounce) package fresh baby spinach

2 tablespoons finely chopped shallots

3 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

1 teaspoon Dijon mustard

1/4 teaspoon salt

                                         1/4 teaspoon freshly ground black pepper

Instructions

1. Cook bacon in a skillet over medium heat until crisp. Remove bacon from pan, reserving drippings, and crumble. Add the shrimp to pan, and cook 2 minutes, turning once.
2. Combine bacon, 2 cups fennel, grape tomatoes, red onion, and baby spinach in a bowl. Combine the remaining ingredients in a small bowl, stirring with a whisk. Add the shrimp and balsamic mixture to spinach mixture; toss well.

Balsamic Baked Halibut

baked halibutIngredients:
Salt Pepper Garlic powder
Halibut
Balsamic vinegar Olive oil Basil

Instructions:
Bake halibut in 400 degree oven for 7-10 minutes. Once finished, season with salt, pepper and garlic powder. Drizzle with balsamic vinegar and olive oil and place basil on top