Monday, May 25, 2015

BBQ Chicken Drumsticks with Sweet Potato Fries

Do you have a meal that everyone in your family LOVES?! One that all of the kids ask for and everyone is happy and satisfied when you are all finished eating? 
Well- this is it for us! And this is what we are cooking up for our Memorial Day dinner!

Grilled Chicken Drumsticks-

Organic Chicken Legs- I get mine from Sam’s Club in bulk!
Grill over charcoal for approximately 30 minutes or until cooked all the way through. 
Remove from grill and place in a large tupperware container. Add 1/4 cup Organicville BBQ sauce (or any clean eating BBQ sauce of your choice). Put the lid on the container and SHAKE SHAKE SHAKE!!!!
Remove lid and VIOLA!! Chicken is ready!
While cooking the chicken- bake the sweet potato fries
You can make your own or do like I do– I buy ALEXIA BRAND SWEET POTATO FRIES! They are in the freezer section and they are clean as well. 
Bake about 25 minutes on 425 degrees! I drizzle a little bit of EVOO onto the cookie sheet before placing the fries on it! Makes them a little crispier when baking. 
SALAD-
Organic spring mix (again- I buy mine from Sam’s Club)
slice up some baby sweet peppers and we top ours with a little bit of oil and vinegar! 
And- there you have it! A dinner that takes less than 30 minutes that everyone will LOVE!!!
Give it a try and let me know what you think!


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Wednesday, July 2, 2014

Stuffed Peppers

I haven’t made this recipe in awhile, so I plan on adding it to the meal list for next week. I have kids who ‘don’t like peppers’– but after they come out of the oven and they see them and SMELL them, then they are all for them! They really love this meal and I am excited to make it again! Try it and let me know what you think!

Eat Clean Stuffed Peppers

Ingredients:
Water
Sea Salt
4 large red bell peppers (you can use any color)- make sure the peppers can sit upright nicely. remove top, ribs and seeds.
2 cups cooked brown rice 
1 tsp extra virgin olive oil
1 yellow onion, peeled and chopped
1 large carrot, peeled and grated
1 cup butternut squash, peeled and diced
3 cloves garlic, passed through a garlic press
2 cups fresh roma tomatoes, diced and set over a fine mesh sieve to drain
1 15 oz can black beans, rinsed and drained
1 cup fresh corn kernels
1/2 cup fresh chopped cilantro
juice of one fresh lime
fresh ground pepper
cooking spray

Preparation:
Preheat oven to 350 degrees. Place cooked brown rice in a bowl and let cool. set aside.
Make sure there is a rack in the middle of the oven. Bring a large pot of salted water to a boil. Place the peppers in the boiling water and cook briefly. the peppers need to be just a little soft. Remove the peppers from the water an dput them on a plate line with paper towels, upside down so the water can drain out.

In a large skillet, heat olive oil and saute onion, carrot and butternut squash. Cook for 10 minutes, covered. Add garlic and cook a few minutes more. Now add tomatoes, beans and corn. Cook for 5 minutes. Remove from heat.

Add vegtable mixture to cooled, cooked brown rice. Season with cilantro, lime juice, sea salt and black pepper. Mix with clean, bare hands until all ingredients are evenly distributed. Set aside.

Prepare a small baking pan with a light coating of cooking spray. Place each of the peppers right side up in the pan. Stuff each pepper with brown rice filling. Don’t pack the rice mixture too tightly. Bake for 20 minutes and serve immediately.

You can add lean ground chicken or turkey to the cooked rice mixture to make it a complete clean eating meal. Simply brown one pound of ground chicken or turkey and add to stuffing mixture and stuff as usual. 

I also added a can of tomato sauce on top to give it some extra sauce. I used an all natural organic sauce with no added sugar! Delicious!



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