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Turkey Stuffed Poblanos

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This is an easy, high protein, gluten-free recipe. Lots of flavor, spice, and a little cheese will keep you satisfied without over doing it.

Turkey Stuffed Poblano peppers. High protein and gluten-free

Feeds 3-4. Takes 30-40 minutes

Recipe

  • 4 medium poblano peppers
  • 1# lean ground turkey
  • 1/3 cup diced red onion
  • 3-4 finely chopped garlic cloves
  • 2 Roma tomatoes, diced
  • 1 packet, low sodium taco seasoning
  • 2 oz low fat cream cheese
  • 1/4 cup chopped cilantro + more for garnish
  • Zest of 1 lime
  • Roughly 1 cup shredded cheddar or jack cheese

Preheat oven Broiler. Start by charring peppers slightly. Cut peppers in half, remove seeds and try to keep stem end in tact. Place peppers cut-side down on a foil lined baking sheet. Sprinkle with salt, and place under broiler. Broil peppers until they start to blister. Remove from the oven and set aside. Reduce oven heat to bake at 400 degrees.

Start warming a large skillet on medium. When warm, spray with cooking spray and add onion to skillet. Sauté for a few minutes, then add garlic and diced tomatoes. Cook for 3-4 minutes, but don’t allow all the tomato’s juice to cook off completely. Add the turkey and package of seasoning to the skillet, stir to mix and start breaking up turkey. Continue cooking and breaking up turkey periodically, until turkey is cooked through. Reduce heat to low and add cream cheese to the skillet. Stir gently until cream cheese it melted and incorporated. Stir in cilantro and lime zest.

Get the tray of peppers and turn peppers over, cut side up. Using a spoon, scoop turkey mixture into pepper halves. When all of the peppers are filled, top with shredded cheese. Return sheet pan with peppers to oven and bake for roughly 10 minutes. Done!

Turkey stuffed poblanos with a sprinkle of cilantro

Tahini Noodle Salad

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Noodle salad with creamy tahini dressing. Loaded with fresh vegetables, whole wheat or rice pasta, this is filling but light.

Is it salad with noodles or noodles with vegetables? There’s lots of flexibility here with your ratios of vegetables, noodles and dressing. Also with the vegetables and noodles that you use. This is a “choose your own adventure” recipe. You could make this gluten free by using rice noodles. Adding chopped or shredded chicken is also a good addition for meat eaters. For that matter, you could also add shrimp or steak. With the exception of the main ingredients in the dressing/sauce, play around.

Don’t forget to save your pasta water!

Recipe

Takes 30-45 min. Feeds 4.

Vegan, dairy-free, nut-free

  • 1/2 package of Whole Wheat Linguine
  • 2 cups of shredded red cabbage
  • 3 cups finely chopped kale
  • 1 1/2 cups grated or matchstick carrots
  • 1/2 of an English cucumber sliced
  • 1/2 cup sliced green onion
  • 1 cup chopped cilantro
  • 1/2 cup chopped mint
  • 3/4 cup tahini
  • 1/3 cup + 1 T soy sauce or tamari
  • 1/3 cup water
  • 1/4 cup sesame oil
  • 3 1/2 T agave
  • 1 1/2 T chili garlic sauce (spicy optional ingredient)
  • Juice of 1 lime
  • 2-3” of fresh, peeled ginger root. If using tube ginger or pre-grated, maybe use extra
  • 3 garlic cloves
  • 2 tsp salt or to taste

Start by prepping the vegetables and herbs and set those aside. You may not want to add vegetables, like cucumbers, until right before serving. Keep that in mind and keep vegetables separated as you prep.

For the tahini sauce, I put everything in a Ninja Blender, so I throw in whole cloves of garlic and big chunks of ginger. If you are whisking by hand or using an emersion blender, finely mince or grate garlic and ginger. Either way, combine tahini-salt and blend or whisk until smooth. You can adjust this to make it saltier, spicier or sweeter.

Cook your pasta according to package directions, save pasta water as you drain after cooking. Place pasta in a large bowl. Add a splash of pasta water and toss to combine. While pasta is still warm, add SOME of the tahini sauce and toss. This recipe makes about 2 1/2 cups of sauce-don’t feel pressured to use it all at once. When the pasta has cooled to room temp, add vegetables and herbs, and more sauce if desired. Toss, let it sit for 15-20 min. to let the flavors settle (taste for saltiness. If you’ve gone overboard you can add lime juice to counteract too much salt) and serve. Garnish with sesame seeds and more herbs if you’d like.

Save leftover sauce in a jar or plastic container, adding more to leftovers or using for a dipping sauce, dressing for other salads, or thin out with more soy and use for marinade.