Stuffed Poblano Peppers

Sometimes I stumble upon an amazing dinner…. and today’s recipe is one of those.

Stuffed Poblano Peppers | No Thanks to Cake

I didn’t plan to make this for dinner, and then it all just came together.

My local farmers’ market has stand that sells vegetables by the bag.  You can fill a pretty large bag with all of your favorite veggies, for just $10.  Pretty cool, right?

Stuffed Poblano Peppers | No Thanks to Cake

I ended up having a little room left and added two poblano peppers as a last minute addition.  I’m a big fan of Chile Relleno (a la Trader Joe’s), so I thought I would try to make my own version… but healthier with these peppers.

I also leveraged a few other recipes that I had made recently to create this dish.  Click the images below for the full recipes…

Crockpot Salsa Chicken | No Thanks to Cake

Restaurant Style Salsa | No Thanks to Cake

I can’t believe how delicious these peppers came out!  Poblanos have a much milder flavor than a bell pepper, and I really prefer them to traditional stuffed peppers.  I seriously wish I would have bought about 5 of those peppers!  Next time, I will!

Stuffed Poblano Peppers

Serves 1

INGREDIENTS

Stuffed Poblano Peppers | No Thanks to Cake

1/3 cup shredded chicken (I used Salsa Chicken)

1 poblano pepper

1 roma tomato, diced and seeded

1 wedge Laughing Cow Cheese – Chipotle and Queso Fresco flavor

2 Tbsp. diced onion

1 tsp. minced garlic

2 cups fresh spinach

cooking spray

salt and pepper

1 1/2 Tbsp. reduced fat 4-Cheese Mexican cheese, shredded

Salsa (I used Restaurant Style Salsa)

INSTRUCTIONS

1.  Preheat the oven to 350 degrees.

2.  Saute onions and garlic in a large skillet sprayed with cooking spray for 1-2 minutes over medium heat.  Add spinach and sauté until wilted, about 1-2 more minutes.

Stuffed Poblano Peppers | No Thanks to Cake

3.  Add chicken and tomatoes to the pan, and stir to combine.

Stuffed Poblano Peppers | No Thanks to Cake

4.  Add one wedge of Laughing Cow Cheese.  Stir to combine.

Stuffed Poblano Peppers | No Thanks to Cake

Stuffed Poblano Peppers | No Thanks to Cake

5.  Remove the top of the pepper where the stem is.  Cut the pepper vertically to allow for it to be filled.  Remove the seeds as best you can, and fill it with the chicken mixture.

Stuffed Poblano Peppers | No Thanks to Cake

6.  Place in a cooking sheet, sprayed with non-stick spray.  Top with shredded cheese.  Bake for 20-25 minutes until cheese is melted and pepper is cooked.

Stuffed Poblano Peppers | No Thanks to Cake

7.  Remove to a plate to serve.  Top with fresh salsa.

Stuffed Poblano Peppers | No Thanks to Cake

Stuffed Poblano Peppers | No Thanks to Cake

Per entire recipe serving:

CAL 307; CARB 20g; FAT 13g; PROT 33g; FIB 5g; WW Points Plus: 8

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Carrot Cake Donuts

Every once in a while, I just want a donut.  True story:  Dunkin Donuts came to Colorado a year ago… and I still haven’t had one!

Phew!  Nope… not one crumb, not one cup of coffee.  I just can’t.  For me, having one of those beautiful maple iced babies could start something… a habit, a reason to drive thru.  No, no, and NO!

But sometimes you just need a tiny cake with a hole in the middle, and then… you find these babies.

Carrot Cake Donuts | No Thanks to Cake

I love carrot cake and I love donuts… so I decided to put my donut pan to work again to taste these bad boys.  The original recipe says that it makes 6 donuts, but I really think it makes closer to 8.  You’ll notice I overstuffed my pan, but next time, I’ll definitely make them a little smaller… so that I can enjoy them for more days!  So good, and I loved the frosting too!!!

Carrot Cake Donuts

From Emily Bites

INGREDIENTS

Carrot Cake Donuts | No Thanks to Cake

1 cup white whole wheat flour
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
½ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. ground cloves
¼ cup brown sugar
1 egg
2/3 cup grated carrots
1 Tbsp. canola oil
3 Tbsp. unsweetened applesauce
¾ tsp. vanilla (divided)
¼ cup + 2 tsp. skim milk (divided)
2 oz. 1/3 less fat cream cheese
1 Tbsp. reduced calorie pancake syrup
1 Tbsp. powdered sugar

INSTRUCTIONS

1.  Preheat the oven to 350. Lightly mist a 6 cup doughnut pan with cooking spray.

2.  In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and brown sugar until well combined.

Carrot Cake Donuts | No Thanks to Cake

3.  In a medium bowl, beat the egg and then add the carrots, oil, applesauce, ½ teaspoon of the vanilla and ¼ cup of milk.

Carrot Cake Donuts | No Thanks to Cake

 

Carrot Cake Donuts | No Thanks to Cake

4.  Stir until well combined and then add to the dry ingredients from step 2. Mix until well combined.

Carrot Cake Donuts | No Thanks to Cake

Carrot Cake Donuts | No Thanks to Cake

5.  Spoon the mixture evenly into the 6 prepared slots of the doughnut pan.  Note:  I had to overfill mine slightly.  Next time, I will try to make 7, maybe 8 donuts with the batter.  Also, make sure you use the cooking spray made for baking, and be generous in its application.

Carrot Cake Donuts | No Thanks to Cake

6.  Bake for 15 minutes until an inserted toothpick comes out clean. Flip the pan to release the doughnuts onto a cooling rack and allow the doughnuts to cool.

Carrot Cake Donuts | No Thanks to Cake

7.  In a medium bowl, combine the remaining ¼ teaspoon vanilla and 2 teaspoons milk and add the cream cheese, syrup and powdered sugar.  Using a hand mixer, mix until well combined.

Carrot Cake Donuts | No Thanks to Cake

8.  When doughnuts are cooled, add cream cheese glaze to the donuts.  Add extra carrot “sprinkles” to the tops of the donuts.  Note:  I dipped mine in the small bowl and swirled them.

Carrot Cake Donuts | No Thanks to Cake

Carrot Cake Donuts | No Thanks to Cake

9.  Serve and enjoy!  Due to the cream cheese frosting, store leftovers in the refrigerator until ready to eat.

Carrot Cake Donuts | No Thanks to Cake

Per 1 donut serving:

CAL 181; CARB 27g; FAT 6g; PROT 5g; FIB 3g; WW Points Plus: 5

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Chinese Green Beans with Ground Turkey

I love this recipe.  Another amazing Pinterest find, I made it just a few days after I found it!

Chinese Green Beans with Ground Turkey | No Thanks to Cake

It combines one of my favorite vegetables – green beans – with lean ground turkey.  Uh-mazing!  The flavors remind me a lot of those yummy chicken lettuce wraps at PF Changs, but with extra veggies!  Speaking of extra veggies, I doubled the green beans (adding a full pound!) in the dish to add extra volume and color.

Try this dish… it’s delicious and cooks up in no time!

Chinese Green Beans with Ground Turkey

Adapted from The Weary Cook

Serves 2

INGREDIENTS

Chinese Green Beans with Ground Turkey | No Thanks to Cake

1 tsp. sesame oil
1/3 large onion, sliced thin
2 cloves garlic, minced or crushed
1/2 lb. extra lean ground turkey
1 tbsp. chili garlic sauce
1 tbsp. hoisin sauce
1 tsp. crushed ginger
1 lb. washed and trimmed green beans (or Chinese long beans if available)
1/2 tbsp. soy sauce
1/2 tbsp. seasoned rice vinegar

INSTRUCTIONS

1.  Add sesame oil, and sauté onions and garlic for about 2 minutes.

Chinese Green Beans with Ground Turkey | No Thanks to Cake

2.  Stir in ground turkey and sauté 3-5 minutes, until meat is mostly cooked. Crumble meat as much as possible.

Chinese Green Beans with Ground Turkey | No Thanks to Cake

3.  Stir in chili garlic sauce, hoisin sauce, and ginger.

Chinese Green Beans with Ground Turkey | No Thanks to Cake

4.  Add green beans and soy sauce, and stir to coat.

Chinese Green Beans with Ground Turkey | No Thanks to Cake

5.  Continue cooking over high heat for 7-9 minutes longer, stirring frequently, until beans are slightly tender.

Chinese Green Beans with Ground Turkey | No Thanks to Cake

6.  Stir in rice vinegar, and cook one minute longer. If desired, serve over cooked rice or quinoa.

Chinese Green Beans with Ground Turkey | No Thanks to Cake

Chinese Green Beans with Ground Turkey | No Thanks to Cake

Chinese Green Beans with Ground Turkey | No Thanks to Cake

Per 1/2 recipe serving:

CAL 245; CARB 23g; FAT 5g; PROT 31g; FIB 8g; WW Points Plus: 6

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Jenny Volumizing: Taco Salad with Mexican-Spiced Croutons

I’ve been eating more Jenny food recently.  While I know it’s good for my waistline, it’s also super handy for my crazy summer schedule too.

I thought June was the busiest… but now, I’m seeing that it is just the whole darn summer.  Travel, vacation, work trips, projects… it’s all happening at once!  August will be calmer, right?

Regardless of the hectic nature of summer, I still make time to get a little creative in the kitchen.  When Darsie reached out to me a few weeks asking for suggestions for how to mix up the Jenny Craig Turkey Burger, I realize that I hadn’t spent much time experimenting with this dish… and decided to take a stab at some fun recipes using it!

Jenny Volumizing: Taco Salad with Mexican-Spiced Croutons | No Thanks to Cake

For those of you on the Jenny Craig program – YES!  That is the turkey burger, but it’s in quite the disguise.  If you are looking to mix up your menu, this recipe is one to try!

Taco Salad with Mexican-Spiced Croutons

Serves 1

INGREDIENTS

Jenny Volumizing: Taco Salad with Mexican Spiced Croutons | No Thanks to Cake

1 Jenny Craig Turkey Burger

1/4 red onion

1/4 bell pepper

2 tsp. taco seasoning

1 1/2 cup butter lettuce

1 tomato, seeded and diced

1/3 cucumber, quartered

2 Tbsp. salsa

1 Tbsp. light ranch (optional)

cooking spray

cumin + taco seasoning

INSTRUCTIONS

1.  Preheat oven to 350 degrees.

2.  Cook bun in the microwave for 20 seconds to defrost.  Remove to a cutting board, and cut bread into crouton-sized pieces.  Spray with cooking spray and sprinkle with cumin and taco seasoning.  Toss to coat.

Jenny Volumizing: Taco Salad with Mexican Spiced Croutons | No Thanks to Cake

Jenny Volumizing: Taco Salad with Mexican Spiced Croutons | No Thanks to Cake

3.  Place on a cooking sheet and bake for 6 minutes until croutons are toasted.

Jenny Volumizing: Taco Salad with Mexican Spiced Croutons | No Thanks to Cake

4.  Cook the turkey burger on a plate in the microwave for 70 seconds.

Jenny Volumizing: Taco Salad with Mexican Spiced Croutons | No Thanks to Cake

5.  Place in a food processor and pulse to create a taco meat consistency.  Note: I chopped veggies in the processor too, thus the color variation you may see.

Jenny Volumizing: Taco Salad with Mexican Spiced Croutons | No Thanks to Cake

6.  Sauté diced peppers and onions in a saute pan sprayed with cooking spray for 2 minutes.  Add meat and continue to cook for an additional 2 minutes.

Jenny Volumizing: Taco Salad with Mexican Spiced Croutons | No Thanks to Cake

Jenny Volumizing: Taco Salad with Mexican Spiced Croutons | No Thanks to Cake

7.  Add taco seasoning and a sprinkle of cayenne to the meat mixture.  Add 2 Tbsp. of salsa.

Jenny Volumizing: Taco Salad with Mexican Spiced Croutons | No Thanks to Cake

Jenny Volumizing: Taco Salad with Mexican Spiced Croutons | No Thanks to Cake

8.  Prepare a salad base with your favorite veggies on it.  For me, that was cucumbers, tomatoes, and orange bell pepper.

Jenny Volumizing: Taco Salad with Mexican Spiced Croutons | No Thanks to Cake

9.  Add meat, drizzle with light ranch.  Note:  If you prefer not to use the ranch, simply add a little extra salsa.  

Jenny Volumizing: Taco Salad with Mexican Spiced Croutons | No Thanks to Cake

10.  Add croutons, and enjoy!

Jenny Volumizing: Taco Salad with Mexican Spiced Croutons | No Thanks to Cake

Jenny Volumizing: Taco Salad with Mexican Spiced Croutons | No Thanks to Cake

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