Tilapia with Belgium endive, white beans and roasted red peppers

Mmmmmmmm.......

Here's what you'll need

4 tilapia filets
Salt pepper to taste

2 Belgium endive halved lengthwise
1/2 cup roasted red pepper chopped
1 can cannellini beans rinsed
1 red onion sliced thin
2 cloves garlic, smashed
1 cup chicken broth
1 sprig rosemary removed from stem and chopped
1 teaspoon sugar
2 tablespoons chopped parsley

2 tablespoons olive oil divided

Heat 1 tablespoon olive oil in a medium skillet. When hot, add endives cut side down being to brown and add sugar sprinkling evenly on both sides of each endive. When browned Nicely (but not over done) add onions and garlic. Add a pinch of salt and pepper to the mixture. Sauté until onions are soft. Then add broth, beans, roasted peppers and rosemary. Cook until liquid has reduced to about 1/2.

Meanwhile, heat a large skillet with reserved oil. Add fish and cook thoroughly on both sides until lightly browned. Remove from heat and plate into a deep dish. Scoop endive mixture over top fish top with chopped parsley and, of course, enjoy!!!!!

Chicken soup with white beans and kale

Here's what you will need:

1LB boneless skinless chicken breast (diced raw)

6 cups chicken broth (home made or store bought i used low sodium store bought for a fast preparation)

1 can cannellini beans 

1 medium onion diced

2 cloves garlic (whole, smashed)

rind of parmigiano cheese

2 cups kale lettuce roughly chopped (spoon sized pieces) 

2 sprigs fresh rosemary pulled off stem

2 tablespoons olive oil divided

Salt and pepper to taste 

Heat 1st tablespoon of olive oil in a saute pan. Add both garlic gloves cook until soft. Add chicken and cook until 90% cooked through.

Meanwhile in a large sauce pan or dutch oven (preferable), heat other tablespoon of oil. Add diced onions and sweat (cook until translucent. Season with salt and pepper. 

Add chicken brother and bring to a boil. Next, add chicken w/ cooked garlic, rosemary and cheese rind. cook 8-10 minutes. Add beans cook about 2 minutes. Lastly add kale, cook for about 1 minute and remove from heat. Let stand for a few minutes before serving. 

After adding every element remember to stir, after the broth is boiled return fire to medium-low. 

Soups are SO easy to make no one should ever eat soup from a can. You know what goes into homemade soups and can easily control the amount of sodium. 

Remember ANYONE can cook! 

Turkey stuffed peppers

This is a pretty easy recipe that actually holds pretty well as left overs so you can make a bunch and eat off of them for a couple of days.

I like to make these when I have a red sauce already made and need to use it up or I know some of you may use jarred sauce that works fine as well if you dare :)

Here is what you'll need

3 - medium green peppers (halved long ways and seeds removed)
1/2 yellow onion, diced
2 garlic cloves, minced
1/2 teaspoon salt
Black pepper to taste
1 Tablespoon olive oil

1lb lean ground turkey
1/2 cup wheat bread crumbs
1/4 cup parmigiano cheese
1 egg
1/2 cup cooked brown rice
Black pepper to taste
Pinch of garlic powder
1 tablespoon of olive oil

1 1/2 cup tomato sauce
1/2lb part skim mozzarella cheese

Pre-heat oven to 400 degrees
Heat olive oil in a medium saute pan
Add garlic and onion and cook until soft, then add turkey meat, season with salt and pepper and brown throughly.

Remove turkey from heat and let cool. In a large mixing bowl, add turkey, bread crumbs parmigiano cheese, rice, egg, garlic powder and black pepper.
Combine throughly

Prepare a glass baking dish by drizzling 1 tablespoon of olive oil on the bottom of it

Fill each half of the cut peppers with a heaping amount of turkey mixture and place, spaced sufficiently, in baking dish.
Cover with foil and bake for about 30 minutes

Remove baking dish cover each pepper with equal amount of sauce top with mozzarella and place back into the oven, uncovered for another 10 minutes or until cheese in fully melted.