February 9, 2014

Shrimp and Rice Stuffed Peppers

After having a craving for shrimp and wanting some post-run carbs, I looked at a few different recipes and created these Shrimp and Rice Stuffed Peppers. They were simple to prepare and would be an easy weeknight meal.

  • 2 bell peppers
  • 3 Tbsp. butter
  • 1 sweet onion
  • 2 cloves of garlic
  • 1 cup shrimp, cooked, with tails off, and chopped
  • 2 bay leaves
  • Seasonings to taste [I used salt, pepper, garlic powder, dried basil and paprika]
  • 1 cup brown rice, cooked
  • ½ cup bread crumbs
  • 2 Tbsp. egg whites
  • 1 Tbsp. Worcestershire sauce
  • Fresh lemon juice
  1. Preheat over to 350°F.
  2. Rinse bell peppers; cut them in half; scoop out the inside.
  3. In a sauce pan over medium-low heat, melt butter and sauté the garlic and onion. Once fragrant, add the shrimp. Add in bay leaves and seasonings. Squeeze in some fresh lemon juice; let simmer for about 10 minutes.
  4. In a mixing bowl, combine the cooked brown rice, bread crumbs, egg whites, Worcestershire sauce, and the sauté mixture from step three, discarding the bay leaves.
  5. Spoon mixture into peppers, filling to the top. Carefully set peppers in baking dish with a little bit of water in the bottom (this is so they do not dry out.)
  6. Bake for 20-25 minutes and enjoy! :) 

February 2, 2014

Spinach Artichoke Dip

Happy Super Bowl Sunday XLVIII!
This warm, cheesy appetizer is quick, easy, and relatively healthy. After looking at a few Spinach Artichoke recipes, I knew what I wanted to include in my own. Allow about 30-40 minutes from start to finish.

  • 2 cups Parmesan cheese
  • 1 (10 oz.) box frozen chopped spinach, thawed
  • 12 oz. artichoke hearts, drained and chopped
  • 2/3 cup sour cream
  • 1 cup cream cheese, softened
  • 1/3 cup mayonnaise
  • 1 garlic clove, minced
  • ½ teaspoon Worcestershire sauce
  • 2 teaspoons hot sauce
  • Salt and pepper, to taste

  1. Preheat oven to 375°F.
  2. In a small sauce pan, heat olive oil over medium heat and cook the garlic until fragrant; remove from heat.
  3. In a mixing bowl, combine 1½ cups of the Parmesan cheese, spinach, and artichoke hearts. Then add in the sour cream, cream cheese, mayonnaise, garlic, Worcestershire sauce and hot sauce. Season with salt and pepper; combine well.
  4. Transfer mixture to a lightly greased 1-quart baking dish. Top with remaining half cup of Parmesan cheese. 
  5. Bake for 20-30 minutes, until golden brown. Serve with your favorite chips, crackers, or bread and enjoy :)