Recipes / bell pepper

whole30 turkey breakfast skillet: paleo egg free breakfast

 

Ingredients

• 1 pound ground turkey (can sub for ground pork or chicken)
• 2 cups diced sweet potato (with or without skin)
• 1/2 green pepper, diced
• 1/2 red onion
• 2 tablespoons avocado or olive oil
• 2 tablespoons minced garlic
• 1 teaspoon basil
• 1 teaspoon oregano
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• avocado, diced for topping optional 

 

Instructions

1. Heat oil in a large cast iron pan. Add minced garlic and diced sweet potato once hot. Cook for 5-7 minutes, stirring occasionally until they begin to brown but not cook through
2. Add the ground turkey and all spices and brown turkey for about 5 minutes
3. When turkey is cooked halfway through, add in green pepper and onion. Stir to combine and cook an additional 5-7 minutes until green pepper and onion are fork tender (or done to your liking)
4. Taste and add any additional spices and seasonings. Remove from heat and enjoy!

 

Oyster Stew Recipe

 

Ingredients

• 4 tablespoons butter
• 3 tablespoons flour
• 1 small onion chopped
• 1 small bell pepper, chopped
• 1 jalapeño, chopped for a spicier version
• 2 stalks celery chopped
• 2 raw golden beets, diced optional (adds a little sweet with the spicy)
• 1 tablespoon Cajun seasonings
• 2 cups milk
• 1/4 cup oyster juice reserved from the canned oysters
• Salt and pepper to taste
• 1/4 cup chopped parsley
• 1/4 cup chopped green onions
• 3 cloves garlic minced
• Dash of hot sauce
• 2 cans oysters, or fresh 2 dozen
• For Serving: Extra chopped parsley pads of butter (optional), chili flake, extra hot sauce, soda crackers or oyster crackers

 

Instructions

• Melt 1/4 cup butter in a large pan or pot over medium high heat. Stir in the flour to make the roux. Stir constantly to cook the roux for 5 minutes to make a blonde roux, which is light brown in color.
  
• Stir in the onion, peppers, beets, and celery. Cook for 2 minutes.
  
• Stir in the milk, oyster liquor, Cajun seasonings and salt and pepper to taste. Cook, stirring constantly, for 3-4 minutes, or until the mixture thickens slightly.
  
• Stir in the parsley, green onions, garlic, hot sauce and oysters. Bring to a boil and cook for 3-4 minutes, or until the oysters cook through and their edges curl.
  
• Remove from heat. Garnish with chopped parsley, small chips of extra butter (if desired), chili flakes and a dash of sauce sauce (if desired). Don't forget the crackers!

Chicken Fajita Tortilla Soup

 

Ingredients:

2 Tbsp avocado oil

1.5-2 lbs chicken tenders, diced

1 large onion, thin sliced

2 cloves garlic, chopped

1 large bell pepper, thin sliced

1 large jalapeño, sliced

1 Tbsp Thyme

1/2 Tbsp whole coriander

Salt & pepper, to taste

1 mango, diced

2 (4 Oz) cans green chilies

3 quarts chicken stock

Cilantro

3 avocados, diced

1 lime

Green onions, chopped

Pepperjack or cheddar cheese, shredded

Tortilla chips

 

1. Heat 2 Tbsp oil in large stock pot. Add chopped chicken tenders & cook until fully done. Season w salt, pepper, thyme, & coriander.
2. Add garlic, onions, bell pepper, jalapeño, mango, green chilies, & chicken stock. Heat until onions are translucent
3. While soup is heating up, put diced avocados in a small bowl and squeeze lime over it. Put green onions in a small bowl, and chopped cilantro.
4. To assemble: Crush up 5 or so tortilla chips in bottom of bowl. Top with shredded cheese. Ladle soup into your bowl and top it with diced avocados, green onions, and cilantro. Enjoy!

Ingredients:

1 head Cauliflower, chopped

carrot, diced into small sticks

bell pepper, cut into strips (any color)

cucumber, cut into strips

cabbage, thinly sliced (any color)

cilantro, 1/2 cup

6 Tbsp white vinegar

2 Tbsp olive oil

2 cloves garlic, chopped

onion, shopped optional

capers, optional

salt & pepper, to taste

 

You can partially boil the carrots and cauliflower or leave them raw. I left mine raw.  Add all the ingredients in a large bowl mix and enjoy!

Vegan Bok Choy Stir Fry with Pecans (Tastes like Christmas in 30 mins!)

 

2 Tbsp avocado oil

1-2 carrots 🥕 peeled into ribbons

2 bok choy, chopped

2 cloves garlic, chopped

1/4 inch piece of fresh ginger, chopped

1 bell pepper- any color, chopped

1/2 large onion 🧅, cut into chunks

2 celery stalks, chopped

1/4-1/2 cup pecan halves

1/2 cup coconut aminos 

1/2 tsp Chinese 5 spice seasoning

Salt & pepper, to taste

Barley, rice, or glass noodles 

*Green onions for topping, optional

*Chicken is optional if you want the non vegan version

 

1. Start your rice or noodles according to package directions.
2. Chop all the veggies. Start heating 2 Tbsp oil in cast iron skillet and add the onion, garlic, and everything else all to one pan. (If making with meat, cook meat first then remove to serving bowl and add everything else.)
3. Add coconut aminos and spices. Cook about 10 mins. Then enjoy!

 

 

 

Salad:
Strawberries 🍓
Avocado 🥑
Kiwi 🥝
Red bell pepper 🫑
Cashews
Spring mix and romaine lettuce
Honey chili lime vinaigrette (juice of half lime, 1-2 Tbsp olive oil, 1/2 tsp honey, salt, pepper, a sprinkle of chili powder)

Y’all NEED this Italian potato salad recipe it’s SO good! ❤️

 

Remember to order your organic produce from @amarilloeatsorganic b4 Wed at 12pm for delivery or pick up this Friday 9/3 at AmarilloEatsOrganic.com

 

Italian Purple Potato Salad Recipe:

6 – 10 servings

• 2 1/2 Pounds Purple Potatoes – 1/2 inch cubes
• 1 Tablespoon White Vinegar – (helps to keep potatoes intact)
• 1 Recipe Basic Italian Vinaigrette – recipe below or Italian The One & Only Dressing
• 1/2 Red Onion – thinly sliced or minced
• 1 Large Red Bell Pepper – roasted – diced
• 1 Small Orange Pepper – diced
• 1 Small Yellow Pepper – diced
• 1 Container Cherry Tomatoes – halved
• 1 Cup Aged Parmesan Cheese – finely shredded
• 1 1/2 Cups Fresh Basil – chiffonade or roughly chopped

Basic Italian Vinaigrette

• 3/4 Cup Extra Virgin Olive Oil
• 1/4 Cup + 2 Tablespoons White Wine Vinegar
• 2 – 4 Cloves Garlic
• 2 Teaspoons Italian Seasoning
• 2 Teaspoons Sea Salt
• 1/2 Teaspoons Black Pepper

Instructions:

Potatoes

Dice the potatoes into half inch chunks and put in a large pot and cover with water.  Add the vinegar and bring to a boil then reduce heat to medium-high heat.  Cook for 30 to 40 minutes or until opaque and soft.   Make sure and check on them a few times, you don’t want to hard or mushy potatoes.  The best way is to taste them.  When the potatoes are tender, pour into a colander, drain and let cool.

Vinaigrette

Mince or press the garlic in a garlic press and add to a jar.

Measure all other ingredients and add to the jar.  Shake well.

If you have an immersion blender it will help emulsify it.  Just blend everything together then stir in the garlic.

Roasted pepper

Roast the red pepper on the stovetop on medium-high heat.  A gas stove works the best but it will work fine on an electric stove. Char the peppers on all sides turning with a pair of tongs.  When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.

Take a paper towel and rub off the char.  It’s ok to leave a little of the char.  Slice in half, remove the seeds and stems.  Dice them up.

Assemble

Add the onion, peppers, tomatoes, cheese, basil and dressing to a big bowl and stir well.

When the potatoes are cooled, gently fold into the vegetables.