Because Stuffed Peppers Are Awesome Operation: Temple Maintenance

As you all know I am on Operation: Temple Maintenance, I decided that stuffed peppers is the way to go for this week's meal prep.

             Prep Time      20 minutes       Cook   1 hour     Ready In  1 hour 20 minutes


INGREDIENTS

  • 4 Chicken Breast
  • 1 Can of Black Beans
  • 1 Pack of Provolone Cheese
  • 1/2 Cup of Brown Rice
  • 6 Peppers (Color of your choice)
  • 1 tablespoon Worcestershire sauce
  • 2 Cups Steamed Spinach
  • 1/4 Teaspoon Garlic Powder
  • 1/4 Teaspoon Onion Powder
  • 1 Teaspoon Italian Seasoning
  • 1 Cup Chicken Broth
  • Salt & Pepper to taste

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the rice and chicken broth in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the chicken until evenly cooked on both sides. Steam spinach. 
  3. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.) 
  4. In a bowl, mix the chicken, cooked rice, black beans, steamed spinach, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Sprinkle Italian seasoning over the stuffed peppers and top with provolone cheese slices. (I did 2 slices because I'm a cheese lover) 
  5. Bake 1 hour in the preheated oven until the peppers are tender.

**due to my hubby and his GERD issues, I omitted tomato sauce from this recipe. 

Here is a peek of what's on the inside! And voila! It was super simple, uber delicious, and great for my waistline! Happy eating. Let me know how it went for you if you decide to try your hand at this meal! More recipes to come so make sure you hit the follow button! 

Parmesan Encrusted Chicken Over Lemon Vinaigrette Tossed Arugula

Hey y'all!  *insert wave here* I'm that girl that gets on your nerves posting pictures of food and never invites you over. (Sorry, I do make invitations though). And for the record, if you see me on social media and I say come on over and grab a plate, I really do mean it! However, the food goes fast around these parts. The A-Team is growing and has 5 members not including myself and dad.

But today, I made three meals and all of them were southern cooking type meals the family asked for. I, on the other hand cannot partake as I am changing my lifestyle. Which leads me to why I made this post in the first place. I needed a healthy option that was flavorful, but not filled with those uber calories that love to turn into stubborn fat on my tummy and hips. Therefore, I opted for the Parmesan encrusted chicken over a bed of lemon vinaigrette tossed arugula. So here's the recipe:

Prep Time      15 minutes       Cook   15 minutes    Ready In  30  minutes

INGREDIENTS

  • 2 Chicken Breast (tenderized) 
  • 1 Cup Panko Breading Mix
  • 1/4 Cup Parmesan Cheese (Optional for dairy-free dietary restrictions) 
  • 2 Cups Arugula
  • 1 Egg
  • 1/4 Cup of Milk (Almond Milk as a non-dairy option)
  • Parsley Flakes

SALAD DRESSING

  • 2 Table spoons Extra Virgin Olive Oil (EVOO)
  • 1 Lemon
  • 1/4 TeaspoonFresh Pepper
  • Fresh Herbs (Optionals)

KITCHEN UTENSILS  

  • 1 Tenderizer 
  • Knife
  • Whisk

DIRECTIONS

  1. I made 2 Chicken breasts and I beat them with a meat tenderizer inside of a sandwich bag to keep the germs from flying around my kitchen. 
  2. Then I made my crust mix: 1 cup of panko breading and 1/4 cup of Parmesan cheese bits with a little parsley. 
  3. Next up I wished up a little egg and milk to dust the chicken in (1 egg 1/4 cup of milk) 
  4. Wash chicken breasts on both sides in the egg and milk bath 
  5. Then cover each breast in the panko cheese breading
  6. Place both breasts in fryer pan ( I fry with EVOO on medium heat) 
  7. Cook on both sides until golden brown 
  8. While the meat is frying I make the arugula salad which is SUPER simple
  9. Salad dressing is one half lemon freshly squeezed and mixed with 2 tablespoons of EVOO mixed with a couple cracks of fresh pepper. (Yes, I said crack! It makes that sound as you turn the dial!) Mix well before mixing in the arugula
  10. Take the bowl of arugula and mix with the dressing
  11. Place arugula tossed and place on plate 
  12. Place the chicken over the bed after it has been drained from frying. 
  13. Here's  a pic that got me in trouble on my personal Facebook page:  

 

 

 

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