Vanilla Maple Yogurt Chia Parfait

Looking for some simple meal prep solutions? Prep these simple Vanilla Maple Chia Yogurt Parfaits ahead of time for busy mornings.
Vanilla Maple Yogurt Chia Parfait via RDelicious Kitchen @RD_Kitchen #yogurt #parfait #chia #breakfast #granola #pumpkin #flax #breakfast
By posting this recipe I am entering a recipe contest sponsored by Nature’s Path and am eligible to win prizes associated with the contest. I was not compensated for my time.
I’m not going to lie, I wasn’t on board with the whole chia pudding trend when it first started circulating the internet. I wasn’t a fan of the texture. After trying it a few more times, it really grew on me. That goes to show that tastes/textures do evolve over time and we have to give foods a 2nd or even 10th chance.
Vanilla Maple Yogurt Chia Parfait via RDelicious Kitchen @RD_Kitchen #yogurt #parfait #chia #breakfast #granola #pumpkin #flax #breakfast
This is a lesson I share with my clients all the time. We have to try new foods just more than once and in a variety of ways. I once hosted a cooking class that just focused on one ingredient – cauliflower. In this class, we cooked cauliflower in 5 different ways. It was interesting to see that all participants had their opinions on which version they enjoyed best. At the end of the day, everyone enjoyed cauliflower in at least one way.

For a while, I was blending my chia pudding to create a creamier consistency, but then the texture of the chia pudding grew on me and I really enjoy it as a breakfast since it keeps me full and satisfied all morning. Chia seeds are rich plant-source of omega-3 fatty acids, that can reduce inflammation.
Vanilla Maple Yogurt Chia Parfait via RDelicious Kitchen @RD_Kitchen #yogurt #parfait #chia #breakfast #granola #pumpkin #flax #breakfast
No parfait isn’t complete without the granola layer. I topped mine with one of my favorites – Nature’s Path Pumpkin Seed + Flax Granola.

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layers of chia pudding, yogurt, and granola in a glass jar

Vanilla Maple Yogurt Chia Parfait

  • Author: Julie @ RDelicious Kitchen
  • Yield: 2 1x

Scale

Ingredients

  • 1/4 cup chia seeds
  • 1 tablespoon maple syrup
  • 1/3 cup unsweetened vanilla almond milk (or milk of choice)
  • 1 (5.3-ounce) container vanilla Greek yogurt
  • 1/2 cup Nature’s Path Pumpkin Seed + Flax Granola

Instructions

  1. In a bowl, whisk together chia seeds, maple syrup, and almond milk. Let sit for at least 30 minutes to thicken.
  2. In 2 small jars, evenly layer chia mixture into each jar. Then evenly layer the vanilla Greek yogurt on top of the chia seed mixture.
  3. Top with Nature’s Path Pumpkin Seed + Flax Granola when ready to eat.

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of julieharringtonrd.com

 

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Vanilla Maple Yogurt Chia Parfait via RDelicious Kitchen @RD_Kitchen #yogurt #parfait #chia #breakfast #granola #pumpkin #flax #breakfast

Butternut Squash and Kale Pita Pizza

Turn leftovers into something brand new like this Butternut Squash and Kale Pita Pizza.
Butternut Squash & Kale Pita Pizza via RDelicious Kitchen @RD_KitchenDisclosure: By posting this recipe I am entering a recipe contest sponsored by Toufyan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time.
This recipe was inspired by leftovers and of course Toufyan Bakeries. Adrian and I like to watch Chopped and anytime I have a refrigerator full of leftovers, I pretend I am on an episode. In this mystery basket, the items that I had to work with was leftover roasted butternut squash, an already baked sweet potato, and kale that was on its last legs.
Butternut Squash & Kale Pita Pizza via RDelicious Kitchen @RD_Kitchen

Butternut Squash & Kale Pita Pizza via RDelicious Kitchen @RD_KitchenI utilize pitas for pizzas often as they are the perfect size for a personal pie. Toufayan Bakeries uses old-world recipes with only top quality, wholesome ingredients. Toufayan Pita is naturally cholesterol free and trans fat-free, so it’s the perfect vessel to load with your favorite toppings!
Butternut Squash & Kale Pita Pizza via RDelicious Kitchen @RD_KitchenI was pleasantly surprised how thick, creamy, and delicious the base of the sweet potato came out, which helped the pita not get soggy when baked. The edges crisped up perfectly in the oven.
I wanted to try something different than mozzarella cheese on top, so I went for fontina. It paired perfectly with this flavor combination since this semi-soft cow’s cheese has a gentle buttery and nutty flavor.
Butternut Squash & Kale Pita Pizza via RDelicious Kitchen @RD_KitchenThe recipe notes that the balsamic glaze drizzled top is optional, but I might change that to mandatory!

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slice of Butternut Squash and Kale Pita Pizza on a white plate

Butternut Squash and Kale Pita Pizza

  • Author: Julie @ RDelicious Kitchen
  • Yield: 2 1x

Scale

Ingredients

  • 2 whole wheat Toufayan Pita Bread pitas
  • 1 sweet potato, baked skin removed
  • 2 cloves garlic, minced
  • 2 tablespoons low-sodium chicken stock
  • 1 teaspoon black pepper
  • 1 cup butternut squash, cubed and roasted
  • 2 teaspoons olive oil
  • 1 small red onion, sliced
  • 2 cups kale, stems removed, roughly chopped
  • 1/2 cup fontina cheese, shredded
  • (optional) 1 tablespoon balsamic glaze

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Remove the skin from the sweet potato. In a small food processor, puree the sweet potato, garlic, chicken stock, and black pepper. Spread evenly on both of the pitas.
  3. In a large saute pan over low-medium heat, saute onions until caramelized. Just as the onions are about done, add the kale and saute until kale has wilted. Season with salt and pepper.
  4. Assemble your pizzas by spreading the sweet potato mixture at the bottom, adding the caramelized onions and kale, then butternut squash.
  5. Sprinkle with cheese and place in the oven for 2-3 minutes, until cheese has melted and pizza is warmed through.
  6. Let slightly cool and drizzle with balsamic glaze, if using.

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What have you recreated with your leftovers?
RDelicious Kitchen @RD_Kitchen
Butternut Squash & Kale Pita Pizza via RDelicious Kitchen @RD_Kitchen
To find out more about Toufayan Bakeries, follow them on Facebook and Instagram. Their products are available nationwide.

Vegetable Lentil Soup

Warm-up this winter with a warm bowl of Vegetable Lentil Soup. This vegan-friendly soup will be sure to help meet your daily recommendations of veggies for the day!

Vegetable Lentil Soup in a white decorative bowl

Dare I say it’s actually starting to feel like winter here in New Jersey. Usually, in December I’m beginning to make my favorite soups, but this year was just so warm. I’m hoping I’m not jinxing myself and all of a sudden we are going to get a blizzard. If so, I do have this big batch of vegetable lentil soup to warm up with!

vegetable lentil soup in a decorative white bowl

One of my favorite things at work is teaching cooking classes. A few months ago I taught a class called “Soups and Stocks”. My goal for the class was to show how making soup at home can be simple, nutritious, and delicious. The biggest complaints I heard from customers is when they tried making it at home, their soups “tasted bland, watered down, and boring”. The key to a flavorful soup is the base: stock. Due to the process, Progresso’s chefs use to simmer the real bones, Progresso Cooking Stocks have rich, meaty flavor and are full of body, making them ideal for adding deep, complex flavor to many dishes including soups, stews, sauces, and gravies.

lentil soup in a decorative white bowl

What’s the difference between stock and broth?

The foundation of any great soup of stew is a flavorful broth or stock. Often the terms stock and broth are used interchangeably, but there are three important differences: ingredients, cook time, and seasoning.

Stock is made by simmering a combination of bones, mirepoix (carrots, celery, and onion), and aromatics in water for two to six hours. Gelatin from the bones is an essential part of the stock that is created when the connective tissue in meat breaks down, giving stock its body; the gelatin is what causes a stock to gel when chilled.

Broth is typically made by simmering meat, mirepoix, and aromatics for a shorter amount of time, typically between 1 and 2 hours. It is also often more heavily seasoned than stock.

Bone broth is a hybrid of broth and stock. It is cooked for a long period of time and the goal is not only to extract the gelatin from the bones (like in a stock), but also to release the nutritious compounds and minerals (namely collagen, but also glucosamine, amino acids, electrolytes, calcium, and more). 

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Vegetable Lentil Soup on a white wooden board

Vegetable Lentil Soup

  • Author: Chef Julie Harrington, RD
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 8 1x
  • Category: Soup

Description

Warm up this winter with a warm bowl of Vegetable Lentil Soup. This vegan soup will be sure to help meet your daily recommendations of veggies for the day!


Scale

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 large carrots, peeled and chopped
  • 5 cloves garlic, minced
  • 2 teaspoons cumin
  • 1/2 teaspoon dried thyme
  • 2 (15 oz) cans fire roasted diced tomatoes
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 cup green lentils
  • 1 (1 quart) box Progresso vegetable cooking stock
  • 3 cups water
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon red pepper flakes
  • 2 cups kale, ribs removed and chopped

Instructions

  1. Heat olive oil in a large stock pot over medium heat. Add the onions and carrots, cook stirring often, until onion becomes tender and translucent.
  2. Add the garlic, cumin, and thyme. Cook until fragrant. Add fire roasted tomatoes and chickpeas.
  3. Add the lentils, then pour in Progresso vegetable cooking stock and water. Season with salt, pepper and red pepper flakes. Bring soup to a boil, then turn down to a gentle simmer. Cook for 30 minutes, until the lentils are tender.
  4. Transfer 3 cups of soup into a blender or food processor (make sure to get an even mixture of veggies and broth). Puree mixture until smooth. Add pureed soup back into the pot and add kale. Cook until wilted.

Keywords: lentil, vegan, vegetarian, soup, plant-based

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Disclosure: By posting this recipe I am entering a recipe contest sponsored by Progresso and am eligible to win prizes associated with the contest. I was not compensated for my time.

Other recipes you may enjoy

Mediterranean Hummus Wraps

Kick up the flavor and feel good about eating these Mediterranean Hummus Wraps at your next tailgate party. 

Mediterranean Hummus Wraps via RDelicious Kitchen @rdkitchen“By posting this recipe I am entering a recipe contest sponsored by Sabra Dipping Co. LLC, and am eligible to win prizes associated with the contest. I was not compensated for my time.”
In the fall, football lovers Sunday’s are dedicated to football. There is always a rivalry on Sunday (or Thursday and Mondays – so much football!) in my house. I am a big NY Giants fan and Adrian is a die hard Philadelphia Eagles fan. But we have one big thing in common.. we don’t like the Dallas Cowboys. We have gone to a few Giants/Eagles game together which has been fun, but always at Metlife stadium (where the giants play, if ya didn’t know). When you are on Giants turf and you’re wearing Eagles gear you will get taunted haha!
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This year Adrian and I are playing in a survivor pool. Pick a different winner of one pro football game each week. Win, and live to pick again the next week. Lose, and you are eliminated. We are hanging in there so far. We picked the Jets this week to win. Cross your fingers for us! The pool started with 30+. Now there are only 15 people left.

Mediterranean Hummus Wraps via RDelicious Kitchen @rdkitchen
With football viewing comes snacks. Dating a dietitian is a good guarantee that healthy snacks be included. Typical football grub like wings, creamy dips, pizza, etc. which can leave you feeling weighed down. Many of those food are heavy with saturated fats.
I’m going a little Mediterranean with this recipe to trim back on saturated fats and include heart healthy unsaturated fats instead. Sabra is the Official Dips Sponsor of the NFL which is fitting that hummus is our power player for this recipe. With its combination of chickpeas, sesame seeds (tahini) and healthy fats, hummus can be part of an eating pattern for health, including the well established Mediterranean diet.
Mediterranean Hummus Wraps via RDelicious Kitchen @rdkitchen
Nine out of 10 Americans don’t eat enough vegetables each day, including nutrient-rich beans. Sabra is encouraging everyone #TwoSpoons of hummus a day. Just two spoonfuls a day will fulfill your bean recommendation for the week. How easy is that? Hummus can be versatile in your kitchen. Enjoy simply as dip for veggies, use as a spread in place of mayo, use to make a creamy dressing, or even to thicken soups in place of cream.

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Mediterranean Hummus Wraps sliced on a cutting board

Mediterranean Hummus Wraps

  • Author: Julie @ RDelicious Kitchen
  • Yield: 8 1x

Scale

Ingredients

  • 2 bell peppers, chopped
  • 1 small eggplant, diced
  • 1 large zucchini, diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1/2 cup Sabra roasted pine nut hummus
  • 1/4 cup pitted katamala olive, chopped
  • 1/4 cup feta cheese
  • 4 whole wheat wraps

Instructions

  1. Preheat oven to 400 degrees F.
  2. On a large baking sheet, add the red bell pepper, eggplant, zucchini, and garlic. Drizzle with olive oil. Bake for 20-25 minutes until vegetables are tender and beginning to brown, mixing occasionally.
  3. On each wrap, add 2 tbsp of hummus. Layer the roasted vegetables, katamala olives, and feta cheese. Roll up and cut into 4 pieces. 2 pieces per serving.

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For more tailgating hummus inspiration, check out the recipes below by fellow Recipe Reduxers:


Homemade Ranch Dressing

Love eating veggies dunked in ranch? Learn to make a homemade ranch dressing and feel okay with using raw eggs when using Davidson’s Safest Choice Eggs, a great option for all your recipes using raw or gently cooked eggs.

Homemade Ranch Dressing via RDelicious Kitchen @rdkitchenDisclosure: I received coupons for free samples of Davidson’s Safest Choice Eggs mentioned in this post. By posting this recipe I am entering a recipe contest and am eligible to win prizes associated with the contest. I was not compensated for my time. 

Homemade Ranch Dressing via RDelicious Kitchen @rdkitchenI recently taught a nutrition class about label reading and brought along various food items to evaluate.  As we went through the class learning about the different aspects of the nutrition facts panel, comparing labels, and discussing each item, people were astounded when we got to the ingredient list of their favorite items and couldn’t believe that in the every day foods they are consuming, they can’t even pronounce the ingredients! One of these items I brought to review was ranch dressing, that came along with a laundry list of ingredients. One person noticed that there were eggs in it, but the dressing is not cooked. To make a nice creamy buttermilk ranch, raw eggs are used. The bottle version is safe to eat, because it has added preservatives making it shelf stable.
But what if you want to make it at home? Can you use any eggs. No. You run the risk of salmonella.
Use Davidson’s Safest Choice Eggs because of their natural pasteurization process that uses a warm water bath that eliminates the the risk of Salmonella in eggs, but does not change the taste or nutritional value. Now you can have a peace of mind making a homemade ranch dressing to dunk your vegetables in!
Homemade Ranch Dressing via RDelicious Kitchen @rdkitchenThis recipe was one of those third times a charm kind of recipes. The first time I tried making it my measurements were off and it was a watery mess. The second time, my measurements were on point but the dressing broke and didn’t keep its creamy consistency. The third time.. well that’s where we are today! .. Delicious and ready to be eaten (& posted)!
The key for this recipe is patience.
Homemade Ranch Dressing via RDelicious Kitchen @rdkitchenFirst, we are starting off with a mayonnaise base of egg yolk, lemon juice (or an acid like vinegar), and oil. I made mine with good ole elbow grease. You can use a blender or food processor, but you are less in control and your mayonnaise may break more easily.
Start by whisking your egg yolk (and dijon mustard for a pop of flavor) creating a thick creamy consistency.
This is where patience is key.  The next step is where many (myself included during my second attempt of this recipe) make the mistake of adding the oil too quickly, causing the base to split. The egg yolk and mustard are going to grab hold of the oil and not letting it become thick and fluffy preventing the emulsification process. Add a few drops of oil at a time as you continuously whisk, then gradually progress to a steady stream as you remain whisking.
Don’t be alarmed as you whisk the color becomes a bright yellow. Once you add the lemon juice (acid) the color instantly lightens up. Then whisk in the buttermilk, yogurt, and seasonings to create the rest of the ranch dressing!

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homemade ranch dressing in a glass jar with vegetables

Homemade Ranch Dressing

  • Author: Julie @ RDelicious Kitchen
  • Yield: 16 1x

Scale

Ingredients

  • 1 Davidson’s Safest Choice Pasteurized Egg yolk
  • 1 tsp dijon mustard
  • 1/2 cup canola oil
  • 1 tsp lemon juice
  • 1/4 cup reduced-fat buttermilk
  • 1/2 cup plain Greek yogurt
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1 1/2 tsp dried parsley
  • 1 tsp dried chives
  • 1 tsp dried dill

Instructions

  1. In a large bowl, whisk together the Davidson’s Safe Egg yolk and mustard.
  2. Slowly, in a light steady stream, vigorously whisk in the canola oil until thickens. This is creating a mayonnaise base. Whisk until thick and creamy. (see blog post for detailed instructions of this step)
  3. Continue to whisk, add lemon juice, then buttermilk and yogurt.
  4. Whisk in salt, pepper, dried parsley, dried chives, and dried dill. Adjust seasonings to your flavor preference.

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Balsamic Plum Stuffed Chicken

Liven up your weeknight chicken dinner with dried plums to add a boost of flavor along with a boost of nutritional benefits.

Balsamic Plum Stuffed Chicken - recipe by Julie @ RDelicious Kitchen #reciperedux

Disclosure: By posting this recipe I am entering a recipe contest sponsored by California Dried Plum Board and am eligible to win prizes associated with the contest. I was not compensated for my time.

Did you know May is National Osteoporosis Month? While you may automatically think of calcium, vitamin D, mainly found in dairy products for bone health, dried plums also have an array of health benefits.

Let’s be honest, dried plums, aka “prunes” get a bad reputation, but they are so versatile and great to add into your diet for it’s health benefits.

Emerging research suggests that dried plums support healthy bones, and may support heart health, digestive health, immunity and healthy aging. One serving (4-5 dried plums) is less than 100 calories. Plus, each serving provides 3 grams of fiber, 293 mg of potassium, 16 mg of magnesium, and more vitamin K than any other fresh or dried fruit.

Balsamic Plum Stuffed Chicken - recipe by Julie @ RDelicious Kitchen #reciperedux

I like dried plums as a snack, just as is, but they also can really up your game in the kitchen. Dried plums can serve as a substitute for fats or sugars to reduce calories in a baked good recipe. You can toss them on a salad or mix in to your yogurt for an extra nutritional boost.

The way I am using them today, is to add moisture to this chicken dish, while mixing it’s naturally sweet flavor with other savory ingredients.

Balsamic Plum Stuffed Chicken - recipe by Julie @ RDelicious Kitchen #reciperedux

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Balsamic Plum Stuffed Chicken sliced on a white plate with salad

Balsamic Plum Stuffed Chicken

  • Author: Julie @ RDelicious Kitchen
  • Yield: 4 1x

Description

Liven up your weeknight chicken dinner with dried plums to add a boost of flavor with a boost of nutritional benefits.


Scale

Ingredients

  • 4 (4 ounce) pieces skinless chicken breasts
  • salt and pepper
  • 3/4 cup California Dried Plums
  • 1/4 cup balsamic vinegar
  • 1/3 cup walnuts, finely chopped
  • 1/4 cup feta cheese
  • 2 tbsp dijon mustard
  • 1/2 cup panko breadcrumbs

Instructions

  1. Preheat oven to 350 degrees F. Coat a baking dish with cooking spray.
  2. In a small bowl add the California Dried Plums and balsamic vinegar and set aside to soak for at least 5 minutes.
  3. Place chicken breasts between 2 sheets of plastic wrap, and flatten out, using a meat mallet, or rolling pin. Season each side with salt and pepper.
  4. In a blender or food processor, blend the dried plums and balsamic vinegar, until it turns into a paste like consistency. (Add a few drops of water, if needed)
  5. Evenly spread the plum mixture over one side of each chicken breasts. Sprinkle walnuts and feta cheese on top.
  6. Roll chicken (in a jelly roll fashion) gently without letting the filling spill out. Secure chicken with wooden toothpicks.
  7. Brush each chicken roll up with dijon mustard and and coat with panko breadcrumbs.
  8. Bake in the oven for 25-30 minutes. Remove from oven and remove wooden toothpicks. Slice chicken breasts crosswise and serve.

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RDelicious Kitchen


Cheddar, Apple, & Arugula Flatbread

Revamp pizza night into flatbread night, with this Cheddar, Apple, & Arugula Flatbread. 

What makes this flatbread really stand out? Let’s just look at these toppings.
Cheddar, Apple, & Arugula Flatbread

Toppings:
Cabot White Oak Cheddar // Granny Smith Apple // Walnuts // Arugula // Red Onion

Cheddar, Apple, & Arugula Flatbread
I must say, I love all the Legacy Cabot flavors, but since the beginning White Oak Cheddar has been my favorite. It has an oaky and buttery silky flavor to it that pairs well with the rest of the flatbread toppings.

Cheddar, Apple, & Arugula Flatbread
Lucky for me, I have a panel of professional taste testers for all of my recipes. My boyfriend, Adrain, REALLY liked this recipe. And when I say he REALLY liked it, means that a full flatbread was gone in one sitting. My friend Steph has become quite the Cabot cheese enthusiast, like myself. When I sent her a picture of the recipe, this happened …
text
Lucky for Steph, we live right down the street from each other. Flatbread delivery! Now if only places delivered this kind of food ..
Cheddar, Apple, & Arugula Flatbread
By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes associated with the contest. I was not compensated for my time. 

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Cheddar, Apple, & Arugula Flatbread on parchment paper

Cheddar, Apple, & Arugula Flatbread

  • Author: Julie @ RDelicious Kitchen
  • Yield: 4-6 1x

Scale

Ingredients


Instructions

  1. Pre-heat oven to 400° F. Prepare baking sheet with parchment paper.
  2. Divide dough into 2 even portions. Roll each portion on a floured surface to 1/4-inch thickness. Make oblong shapes, not exceeding the length of your baking sheet. Place the 2 flatbreads next to each other on the baking sheet. Let stand at room temperature for 10 – 15 minutes to rest.
  3. Bake in pre-heated oven for 5 minutes. If you have any large bubbles, poke them several times with the point of a sharp knife. Bake another 5-7 minutes, until firm and starting to turn golden brown.
  4. While the flatbread is baking, add the butter and onions to a small saute pan over low-medium heat. Let the onions cook until softened and beginning to caramelize.
  5. Remove flatbreads to add toppings. Add the onions on an even layer on both flatbreads. Then add the apple slices. Top with a layer of cheese and sprinkle with walnuts.
  6. Return the flatbread to the oven for an additional 7-10 minutes until cheese has fully melted and walnuts have toasted.
  7. Allow to slightly cool, then top with arugula. Cut into triangles to serve.

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Cheesy Stuffed Peppers with Beef and Quinoa

Cabot recently released their new line of farmers’ legacy collection of aged cheddar cheese.

cabot cheese(source)

They are currently holding a contest open to everyone! Go to their website or facebook page to learn how to enter!

53bee0df901a9-LegacyCollection_RecipeContest_EntryPage

Look at those awesome prizes! One of the prizes is a trip to Smuggler’s Notch Resort. I will actually be there in September to attend the Blog Brulee. Have you heard the buzz about #blogbrulee yet? Don’t worry I will give you the full scoop soon.

Anyway, back to the recipe contest. I wanted to try the white oak cheddar in my lightened up stuffed pepper recipe. Why choose the white oak? It is described as oaky and buttery. I lighted up my stuffed peppers by using very lean beef (without the fat content can become dry) and kept the recipe very simple, but wanted to keep a rich indulgent flavor.

stuffed peppers 1
Traditionally, stuffed pepper recipes call for beef and rice. I swapped out rice for quinoa to incorporate whole grains and a little extra protein punch!
stuffed peppers 2
I served these peppers with green beans on the side for a complete satisfying meal.
stuffed peppers 3

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Cheesy Stuffed Peppers with Beef and Quinoa

  • Author: Julie @ RDelicious Kitchen

Scale

Ingredients

  • 4 large bell peppers
  • 1 lb ground beef, 96% lean
  • 2 tbsp, onion, chopped
  • 2 cloves garlic, minced
  • 1 cup cooked quinoa
  • 1 (15 oz) can fire roasted diced tomatoes
  • 1 cup Cabot white oak cheddar, shredded

Instructions

  1. Cut a thin slice on the top each bell pepper to remove top stem of the pepper. Remove seeds and membranes inside. Cut a thin slice from bottom of each pepper to help the peppers stand up. Bring a large pot of water to a boil. Add the peppers and cook for about 2 minutes; drain.
  2. In a large skillet sauté onions and garlic until translucent. Add the beef and cook for about 8-10 minutes until browed; drain. Return beef back to the pan and add the quinoa and fire roasted tomatoes; cook until heated through. Stir in ¾ cup of cheese.
  3. Heat oven to 350°F.
  4. Stuff peppers with beef mixture. Stand peppers upright in baking dish.
  5. Cover tightly with foil. Bake 10 minutes. Uncover and bake another 15 minutes longer or until peppers are tender. Sprinkle with remaining cheese.

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What would you make with one of the three new farmers’ legacy collection aged cheddar cheeses?

In Good Health,
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Ultimate Chicken Avocado Grilled Cheese

It’s the continuation of avocado week here at RDelicious Kitchen. The California Avocado Commission is the sponsoring a recipe contest through Recipe Redux challenging members to create the perfect summer get-together dish using California Avocados.
Incase you missed my first two avocado inspired recipes, check them out:
Smoked Salmon Avocado Tartlets
Salmon, Avocado, Cucumber Roll Ups

Disclosure: By posting this recipe I am entering a recipe contest sponsored by the California Avocado Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.

Avocados RD .jpg

grilled cheese RD3.jpg

 

Ultimate Chicken Avocado Grilled Cheese
Makes 1 sandwich

 

Ingredients:
2 slices whole wheat bread
2 ounces cooked chicken breast, shredded
1 oz part skim mozzarella cheese, shredded
2 slices of tomato
1/4 avocado
1 tbsp light ranch dressing

Directions:
1. Lightly toast the bread. (This is my secret for a perfectly crisp grilled cheese without using butter on the bread. Helps cut back on saturated fat.)
2. Mash the avocado with the ranch dressing.
3. Put a pan over medium heat. Layer the avocado and ranch mixture, tomato, chicken, and cheese between the bread.
4. Place the grilled cheese in the pan and push down on one side with a spatula.
5. Cook until each side is golden brown and the cheese has melted.
grilled cheese RD1.jpg
grilled cheese RD2.jpg

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(nutrition facts based on using myfitnesspal)
 

 

Enjoy!

 

Check out all the other Recipe Reduxers recipe contest submissions on the link below.



Salmon, Avocado, Cucumber Roll Ups

It’s going to avocado week here at RDelicious Kitchen. The California Avocado Commission is the sponsoring a recipe contest through Recipe Redux challenging members to create the perfect summer get-together dish using California Avocados.

Disclosure: By posting this recipe I am entering a recipe contest sponsored by the California Avocado Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.

Avocados RD .jpg

As I was creating my first avocado recipe for the recipe contest, I thought of variation that sneaks in some vegetables. As a (soon to be) RD, I am always looking for ways to sneak in more vegetables into my recipes.

roll up RD1.jpg

 

Salmon, Avocado, Cucumber Roll Ups
Makes 24 roll ups

(serving size: 2 roll ups)

Ingredients:
2 cucumbers
3/4 cup chive cream cheese, soften
3 ounces smoked salmon, diced
1/2 California avocado, diced
toothpicks
Directions:
1. Using a mandolin, thinly slice the cucumbers lengthwise.
2. At one end of the cucumber, put a dollop of cream cheese, avocado, and smoked salmon.
3. Gently roll up the cucumber with the filling and secure with a toothpick.

roll up RD2.jpg

roll up RD3.jpg

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(nutrition facts based on using myfitnesspal)
  

Enjoy!

Question: If you were at a party and both the smoked salmon avocado tartlets and the salmon, avocado, cucumber roll ups were being served, which would you go to first?

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