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Quick & Easy Recipes for Busy Lives: Healthy Eating Without the Hassle

Let's face it, life gets busy, and if you're anything like us, you don't have much time—& some have no desire—to spend in the kitchen! That's why quick and easy recipes are essential for maintaining consistent, healthy eating habits. Count on us to bring you recipes that fit seamlessly into your lifestyle.

Stuffed Peppers
CAL 388  FAT 7G  PROTEIN 11G

INGREDIENTS

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•  4 large bell peppers ~ any color of peppers will do just fine

•  1 pound/.453kg of lean ground beef or ground turkey for extra protein in your stuffed bell peppers

•  1 small white onion (diced)

•  2 teaspoons Italian seasoning

•  1 teaspoon ground cumin

•  ¼ cup of chopped fresh parsley or cilantro

•  1 teaspoon garlic powder

•  ¾ teaspoon Himalayan salt

•  ¼ teaspoon ground black pepper

•  2 cups fresh spinach

•  1 (15-ounce/.426ml) can diced tomatoes with juices

•  1 cup cooked brown rice

•  ½ cup shredded sharp cheddar cheese

•  ½ cup shredded mozzarella cheese

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COOKING INSTRUCTIONS

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•  Preheat oven to 350 degrees

• To prepare the bell peppers, slice off the tops to remove the stem ends. Scoop out the seeds and membranes, then rinse the peppers. If needed, trim a thin slice from the bottom of each pepper so they can stand upright. In a saucepan, bring enough water to cover the peppers to a boil. Add the peppers and cook for approximately 2 minutes, then drain.

•  In a skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef/turkey is browned; drain. In a separate saucepan cook brown rice, salt, garlic, remaining spices & 1 cup of tomatoes until done, apprx 8 -10 minutes.

•  Combine both beef and rice mixture together filling the bell peppers with your yummy mixture.  Cook for 15 minutes @ 350 degrees or until soft.  Just before removing from oven, apprx 3 minutes prior (add any extra tomato juice to the peppers & sprinkle peppers with cheese) Sprinkle with cilantro before serving.

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Salmon Fillet
Healthy Food
Salmon Fillet

Honey Lemon Salmon & Spinach Sauté 
CAL 400  FAT 16g  PROTEIN 27g

      INGREDIENTS             

  • 1 lemon

  • ¼ cup honey

  • 1 pound salmon fillets

  • Freshly ground black pepper

  • 1 ½ teaspoons olive oil

  • ½ cup thinly sliced red onions

  • 2 cloves garlic, diced

  • 1 (5 ounce) package fresh baby spinach

  • ¼ teaspoon crushed red pepper

  • ⅛ teaspoon Himalayan salt

  • 1 tablespoon chopped, toasted pine nuts

  • ¼ cup dry white wine                                                      DIRECTIONS

  • Preheat the oven to 450°F. Grate the lemon zest and set aside. Squeeze 1 tablespoon of lemon juice into a small bowl and mix with honey. Line a baking sheet with foil and spray it with cooking spray. Place the salmon fillets on the sheet and season with black pepper. Drizzle half of the honey mixture over the salmon. Roast for 10-12 minutes, or until the fish is lightly browned and flakes easily. Brush on more glaze as needed. For a deeper color, broil for the last 2 minutes

  • Spinach Sauté ~ Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic, and sauté for 3 to 5 minutes. Stir in spinach and white wine, cooking until the spinach wilts and most of the liquid evaporates. Mix in 1 teaspoon of lemon zest, crushed red pepper, and salt. Spoon the spinach evenly over the salmon fillets and sprinkle with pine nuts, almonds & or walnuts

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