Black Eyed Pea Stuffed Peppers

This recipe was inspired by veggies from my parent’s garden in North Georgia. I visited over the weekend, and I left with two poblano peppers and some fresh black eyed peas. I immediately thought of fresh baked stuffed peppers, and this is what I came up with. Hope you enjoy!

Cackalacky Cuisine Stuffed Peppers – 256 Calories

Restaurant Stuffed Peppers – 460 calories

• 2 Poblano peppers
• 1 Cup of fresh black eyed peas (a can of black eyed peas can be used)
• ½ Cup of Quinoa
• ¾ Cup of grape tomatoes
• ½ Cup of shredded Manchego cheese
• 1 Egg white
• 2 Teaspoons of vegetable oil
• 2 Teaspoons of olive oil
• 1 Teaspoon of cumin
• 1 Teaspoon of chili powder
• Salt and pepper to taste
• Dash of crushed red pepper
  

1. Bring 1 cup of water to boil for the Quinoa, and 2 cups of water to boil for the black eyed peas. Add one teaspoon of vegetable oil to each pot of water.
2. Once the water is boiling add your quinoa, and black eyed peas. Season the quinoa with salt and pepper. Season the black eyed peas with salt, pepper, and the chili powder.
   
   
   
   
3. Reduce the heat to low, and let the black eyed peas and quinoa simmer for 20 minutes stirring occasionally.
4. Preheat the oven to 425.
5. Slice the grape tomatoes in half.
   
6. Slice the poblano peppers in half, and remove the seeds.
   
   
   
   
   
   
   
7. Drain the black eyed peas.
8. In a large bowl, combine the quinoa, black eyed peas, tomatoes, half of the cheese, egg white, cumin, salt, pepper, red pepper and olive oil.
   
   
   
   
9. Mix the ingredients then fill your peppers. Top the peppers with the remaining cheese.
   
10. Bake for 35 minutes, at 425°. Hi broil for 2 minutes before removing the peppers from the oven, and enjoy!
    
    
    
    
    
    
    
    
    
    

Sweet Potato Quinoa with Chicken and Honey

Fall is here, and I couldn’t be happier! I love the nutritious hearty ingredients that are in season this time of year - especially the sweet potato! Sweet potatoes contain loads of vitamin A, Vitamin B, Vitamin C, and Iron. This recipe is gluten free, and vegetarians can sub the chicken for black beans or grilled tofu. Hope you enjoy!

Cackalacky Sweet Potato Quinoa – 486 Calories

Restaurant Quinoa Bowl – 688 Calories*

* Most dishes with quinoa and veggies will be good for you, it is just important to consider portion size and activity level.

• 2 Chicken Breasts
• 1 Cup of dried quinoa
• 2 Cups of water
• 1 Sweet potato
• 3 Cups of chopped kale raw
• 1 Cob of sweet corn (small can of drained sweet corn can be used here if corn is not in season)
• 2 Teaspoons of honey
• 1 Teaspoon of fresh parsley
• 1 Teaspoon of cumin
• 3 Teaspoons of margarine
• 1 Tablespoon of grapeseed oil
• Dash of crushed red pepper
• Salt and pepper to taste
• Large pot with steamer insert
  

1. Start by peeling and chopping your sweet potato into small cubes.
   
   
   
   
2. Bring 2 cups of water to boil in your pot with the steamer insert, and add one teaspoon of margarine and a dash of salt.
3. Add the chopped sweet potato to the steamer insert first while the water is coming to a boil.
   
4. Once the water is boiling, add the quinoa to the pot and reduce the heat to low so your quinoa can simmer. 
   
5. Use this time to remove the husk from your corn and chop the kernels from the cob.
   
6. Season your chicken with salt and pepper.
   
7. Heat 1 tablespoon of grapeseed oil over med-hi heat in a skillet, and add your chicken to the skillet. Cook the chicken for about 5 minutes on each side, or until the center is no longer pink. 
   
8. After the Sweet potato has just started to get tender after about 10 minutes, add your corn to the steamer. Do not remove the sweet potato at this time. Check the quinoa and stir it at this time.
   
9. After five minutes of steaming the corn, add the kale and parsley to the steamer. Let the kale steam for about 2 minutes, and then stir. It should only need about one more minute of steaming at this point.
   
10. Stir in the cumin, crushed red pepper, and salt to the quinoa at this time.
    
11. Add the steamed vegetables along with one teaspoon of margarine to the quinoa and mix everything together.
    
    
    
    
    
    
    
12. Slice the chicken, and serve it on top of the sweet potato quinoa. Drizzle ½ teaspoon of honey over each serving, and enjoy! 
    
    
    
    
    
    
    
    
    
    
    
    
    

Avocado Tuna Salad

Avocado Tuna Salad – Recipe Serves 2

I am always searching for easy, fast, complete, diverse and delicious meals for lunch. It is a tall order, but this next recipe definitely fits the bill. Not to mention, this recipe is very inexpensive to make.  I use simple canned tuna and an avocado as the base. I know what you are thinking, canned tuna? It is really a treat when prepared with traditional seafood ingredients like lemon and dill. I hope you enjoy, let me know what you think!

Cackalacky Tuna Salad Sandwich – 380 Calories

Restaurant Tuna Salad Sandwich – 690 Calories

•  1 can of white albacore tuna in water
• 1 medium avocado
• ½ cup finely diced carrot
• 2 tablespoons finely diced red onion
• The juice of ½ lemon
• 1 ½ teaspoon mayonnaise
• 1 teaspoon dill
• Fresh ground black pepper and Salt to taste
• 4 pieces of rye bread
• 4 slices of tomato
• 4 leaves of bib lettuce
  
  
  
  

1. Start by slicing your avocado in half and then scoring the fruit as pictured below.
   
   
   
   
2. Put the avocado in a medium size bowl. Add the salt and lemon immediately to prevent the avocado from browning.  Mash the avocado, lemon, and salt together.
   
   
   
   
3. Finely dice the carrot and red onion.
   
4. Add the tuna, carrot, red onion, dill, mayonnaise, and pepper to the bowl, and mix it.
   
   
   
   
   
   
   
5. Toast your rye bread, and slice the tomato
   
   
   
   
6. Assemble your sandwich with lettuce, tomato, and tuna salad as pictured below, and enjoy!