Clean & Delicious

Eating clean seems to be a buzz word lately.  You hear it a lot when people talk about health and nutrition.  It simply means eating food in its most natural state, or as close to it as possible.  I've discovered a great resource for finding some new recipes, Clean Eating Magazine!  

One of my favorite meals I've cooked from here is Stuffed Turkey Peppers.  They are so delicious!  I promise they won't disappoint.  

Stuffed Turkey Peppers

INGREDIENTS:

• 1/2 cup wild rice (I used Long-Grain & Wild Rice that comes in a box)
• 1 tbsp extra-virgin olive oil
• 2 cups onions, chopped
• 3 cloves garlic, chopped
• 1 lb 99% lean ground turkey
• 2/3 cup low-sodium natural tomato juice
• 1/2 tsp Italian seasoning
• 10 grape tomatoes, halved
• 1/4 tsp ground black pepper
• 4 assorted medium sweet bell peppers (red orange and yellow)
• 2 oz part-skim mozzarella 

INSTRUCTIONS:

1. Cook rice according to package directions.
2. Meanwhile, add oil and onions to a large sauté pan over medium-high. Saute onions for 2 minutes, then add garlic and sauté for 1 minute. Add turkey, juice and seasoning. Cook until turkey is cooked through, about 10 minutes. Add tomatoes and black pepper, cooking, covered, for 5 minutes. Preheat oven to 400°F.
3. Fill a large pot half-full with water and bring to a boil. Cut tops from bell peppers and remove all seeds. Add bell peppers and tops to water and return to a boil. Cook, covered, for 4 to 5 minutes or until tender. Remove bell peppers and dry on paper towel.
4. Drain rice and add to turkey mixture. In a glass dish, stand bell peppers and fill with turkey-rice mixture. Sprinkle with mozzarella and add bell pepper top. Bake for 15 minutes.

In the Kitchen

   I love to cook.  I love reading food magazines and watching cooking shows.  It really is a way that I love on my family and friends and open up our home to love on others.  I especially love trying new recipes and man did I find a keeper the other day.  I knew I had to share it on the blog.  

Pecan-Crusted Pork with Orange-Maple Glaze
From Better Homes & Gardens


ingredients    1 pork tenderloin (about 1 1/2 lb.)    1/2 tsp salt    1/4 tsp ground black pepper    4 tbsp pure maple syrup    1 cup pecans, finely chopped    2 tbsp vegetable oil    1/2 cup orange juice    1/4 tsp ground cumin    1/4 tsp cayenne pepper
directions    1.  Trim pork, then cut in 1/2-inch slices.  Season with salt & pepper.

    

    2.  Place 3 tbsp syrup in dish; place pecans in second dish.  In 12-inch skillet heat oil over medium heat.  Coat pork in syrup, then press in pecans.  Place pork in skillet in single layer; top with remaining pecans and syrup (I had no remaining) from dish.  Cook 5 minutes each side, until pork is no longer pink.  Remove from skillet.  Remove pecans from skillet.

   

   3.  Combine orange juice, remaining 1 tbsp syrup, cumin and cayenne and pour into skillet.  Cook, uncovered, 1-2 minutes until slightly thickened.  Pour over pork.

I served it with roasted green beans and roasted sweet potatoes.  It was delish!   Do yourself a favor and make this tonight! So yum!

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