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Brett Miller

Brett Miller

lambstuffedpeppersTime for an easy gourmet meal that is quick to prep and clean-up, but packs some great flavors and nutrition.  Enjoy this dish for lunch or dinner as it’s sure to impress your family or guests.  We take African spices of cumin and cinnamon and pair with some tasty ground lamb or buffalo, adding in short grain brown rice for a balanced and satisfying meal.

Cooking time: 30 minutes

Servings: 4

Ingredients

-        1 ¾ cups cooked short grain brown rice

-        4 medium to large bell peppers

-        1 pound ground lamb or buffalo

-        4 cloves minced garlic

-        ½ cup currants (look near raisins)

-        2 teaspoons ground cumin

-        1 teaspoon ground cinnamon

-        2 ½ cups vegetable juice (eg V8)

-        ¼ cup chopped mint

-        Zest of an orange

-        ¾ teaspoon salt

-        ½ teaspoon pepper

Cooking

-        Preheat oven to 350 degrees

-        Wash and cook brown rice as desired (boiling on stove top or in rice cooker)

-        Cut tops off peppers and de-seed.  Put peppers into over on cookie sheet or other casserole dish for 15-20 minutes

-        Cook beef in a large non-stick skillet over medium-high heat, breaking up beef until no longer pink, 4-6 minutes

-        Stir in currants, cumin and cinnamon, cooking for 1 minute

-        Stir in rice and cook for 30 seconds more

-        Remove from heat and stir in ½ cup vegetable juice, mint, orange zest, salt and pepper

-        Spoon beef mixture into peppers, pour remaining vegetable juice into the pepper and serving dish and microwave for 1 minute.

Nutrition

-        Calories: 451

-        Carbs: 48g

-        Protein: 36g

-        Fat: 12g

chickpea hashLast week we helped you make your own mixed fruit steel cut oatmeal, now we want to fuel your lunch or dinner!

Our next meal to help fuel your life, and make eating well easy for you.  This recipe takes a just a short amount of prep work, and cooks in one non-stick skillet.  Quick to cook and quick to clean up!

Bringing together some great tastes with vegetables, shredded potatoes, curry and ginger.  Topped with an egg completes the meal with a healthy dose of protein.  Easy to prepare and inexpensive on the wallet too.

Ingredients

  • 4 cups frozen shredded potatoes - $1.69
  • 2 cups chopped baby spinach - $1.99
  • ½ cup chopped onion - $0.99
  • 1 tablespoon minced ginger - $1.50
  • 1 tablespoon curry powder - $1.99
  • ½ teaspoon salt
  • ¼ cup olive oil - $5.99
  • 1 15 OZ can chickpeas, rinsed - $1.50
  • 1 cup chopped zucchini - $2.99
  • 4 large eggs - $3.00

Total cost: $21.64

Servings 4, Calories 382

What you’ll need: cutting board, 10 inch non-stick skillet with lid, cutting knife, can opener, measuring cup, measuring spoons, vegetable peeler, spatula/turner

Prep

  1. Start by cutting the spinach, onion, ginger, and mix with the potatoes, curry powder and salt in a large bowl.  Now chop the zucchini and open and rinse the chickpeas.
  2. Heat oil in a non-stick skillet on medium high and pour potato mixture in, pressing into the bottom.  Cook for 5 minutes, do not stir.  You want a crispy layer on the bottom.
  3. Reduce heat to medium low.  Fold the chickpeas and zucchini into the skillet, breaking up the crispy potato.  Press into a layer in the skillet and carve out 4 holes in the potato.  Crack eggs one at a time into the holes gently.  Cover and cook until desired egg type.  Soft yolk approx. 5 minutes, longer for fully cooked.

This is a great meal to satisfy your needs for a busy day.  Easy to make and clean up, so no excuses for ordering takeout.  You can even have extra for lunch on the go the next day.  Reheats in 2 minutes.

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