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 saut√© 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 :)