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Cheesy Taco-Stuffed Peppers


To ensure you use up all the stuffing, choose medium to large peppers that are more uniform around than long.

  • 3 red and/or green sweet peppers, halved lengthwise and seeded

  • 1 8.8 ounce pouch cooked white or brown rice

  • 1 cup canned black beans, rinsed and drained

  • ½ cup sliced green onions

  • ½ cup chopped seeded tomatoes

  • ½ cup frozen corn

  • 1 tablespoon taco seasoning mix

  • ¼ cup snipped fresh cilantro

  • 1 ¼ cup shredded Mexican-style four cheese blend (5 oz.)

  • 2 teaspoon bottled hot pepper sauce (optional)

  1. Preheat oven to 425°F. Place peppers, cut sides down, in a 15x10-inch baking pan. Bake 10 minutes.

  2. Meanwhile, in a medium bowl combine next seven ingredients (through cilantro). Stir in 1/2 cup of the cheese blend and, if desired, the hot sauce.

  1. Turn pepper halves over. Fill with rice mixture. Cover loosely with foil. Bake 25 minutes; remove foil. Sprinkle peppers with the remaining 3/4 cup cheese blend. Bake about 5 minutes more or until cheese is melted. If desired, serve with additional green onions, chopped tomatoes, cilantro, and hot sauce.


Sweet Potato Burrito Bowls with Cashew Cream

  • 1 ½ cup unsalted vegetable stock or water

  • ⅔ cup uncooked regular brown rice

  • ¼ cup chopped fresh cilantro

  • 2 tablespoon sliced green onion

  • 3 cup 3/4-inch pieces peeled sweet potatoes

  • 1 cup coarsely chopped red sweet pepper

  • 1 tablespoon olive oil

  • 1 teaspoon chili powder

  • ¼ teaspoon salt

  • 1 15 ounce can pinto beans, rinsed and drained

  • ¼ cup salsa

  • ¼ cup Cashew Cream or sour cream

  • Toppings, such as chopped avocado, salsa, crumbled queso fresco, and/or toasted pepitas (optional)

  • Lime wedges (optional)


Burrito bowls can be assembled in airtight containers and stored in the refrigerator up to 3 days. Take for lunch and enjoy bowls chilled.

  1. Preheat oven to 425°F. In a medium saucepan bring stock to boiling. Stir in rice. Return to boiling; reduce heat. Simmer, covered, 45 minutes or until rice is tender and broth is absorbed. Remove from heat. Fluff with a fork and stir in cilantro and green onion.

  2. Meanwhile, line a 15x10-inch baking pan with foil. In prepared pan combine next five ingredients (through salt); toss to coat. Roast 30 minutes or until potatoes are light brown and tender, stirring once.

  3. In a bowl stir together beans and salsa

  4. Divide rice among serving bowls. Top with sweet potato mixture and bean mixture. Drizzle with Cashew Cream. If desired, sprinkle with toppings and additional cilantro, green onions, and/or chili powder and serve with lime wedges. 1 1/2 cups per serving. Yields 2 cups rice, 2 1/2 cups sweet potato mixture, + 1 1/2 cups bean mixture.

  5. Cashew Cream

  6. Place 1 cup raw cashews in a bowl and cover with boiling water. Cover and let soak 30 minutes; drain. Place cashews in a food processor with the ½ cup water, 2 teaspoons cider vinegar, 1 teaspoon lime juice, 1 teaspoon lime juice, and ⅛ teaspoon salt. Cover and blend until smooth, adding additional water as needed to make a smooth puree of drizzling consistency.

Slow Cooker Taco Salad


To ensure you use up all the stuffing, choose medium to large peppers that are more uniform around than long.

  • 1 ½ pound ground beef or ground turkey

  • 1 16 ounce jar green salsa

  • 1 15 ounce can Great Northern beans, rinsed and drained

  • 1 large sweet onion, cut into thin wedges (2 cups)

  • 1 medium red sweet pepper, coarsely chopped (3/4 cup)

  1. In a large skillet cook ground meat over medium heat until browned. Drain off fat.

  2. In a 3 1/2- or 4-quart slow cooker combine meat and the remaining ingredients. Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours. Remove half of the meat mixture from the slow cooker. Cover and refrigerate for another use.

Make It a Salad

Arrange 6 cups chopped leaf lettuce on a large platter. Top with 3 ounces (3 cups) blue corn tortilla chips. Spoon half of the meat mixture (chill or freeze remaining meat mixture for another use) over tortilla chips. Sprinkle with 1 cup shredded Monterey Jack cheese cheese (4 ounces). Top with 3/4 cup frozen whole kernel corn, thawed; 1 avocado, halved, seeded, peeled, and chopped (or 3/4 cup purchased guacamole); and 3/4 cup halved cherry tomatoes. Serve with 1/4 cup sour cream.

Make-Ahead Directions

Cook ground meat as directed in Step 1. In the removable crockery liner of the slow cooker combine meat and remaining ingredients. Cover and refrigerate up to 24 hours. Let stand at room temperature 15 minutes before placing liner in the slow cooker unit. Slow cook as directed, Chop lettuce, cut tomatoes, thaw corn; place in separate covered containers and store in the refrigerator up to 24 hours.

For Easy Cleanup

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.


Chicken & Cucumber Lettuce Wraps in Peanut Sauce

  • ¼ cup creamy peanut butter

  • 2 tablespoons low-sodium soy sauce

  • 2 tablespoons honey

  • 2 tablespoons water

  • 2 teaspoons toasted sesame oil

  • 2 teaspoons olive oil

  • 3 scallions, sliced, white and green parts separated

  • 1 serrano pepper, seeded and minced (2 tsp.)

  • 1 tablespoon minced fresh ginger

  • 2 teaspoons minced fresh garlic

  • 1 pound ground chicken breast

  • 1 cup diced jicama

  • 16 Bibb lettuce leaves

  • 1 cup cooked brown rice

  • 1 cup halved and thinly sliced English cucumber

  • ½ cup fresh cilantro leaves

  • Lime wedges, for serving

  1. Whisk peanut butter, soy sauce, honey, water, and sesame oil in a small bowl.

  2. Heat olive oil in a large nonstick skillet over medium heat. Add scallion whites, serrano, ginger, and garlic; cook until starting to soften, about 2 minutes. Add chicken; cook, breaking it up with a spoon or potato masher, until cooked through, 3 to 4 minutes.

  3. Add the peanut sauce to the chicken mixture; cook until the sauce has thickened, about 3 minutes. Remove from heat. Stir in jicama and scallion greens.

  4. To serve, make 8 stacks of 2 lettuce leaves each. Divide rice, the chicken mixture, cucumber, and cilantro among the lettuce cups. Serve with lime wedges.

Lentil Stew with Salsa Verde

To make ahead

Prepare stew through Step 1. Refrigerate for up to 3 days. Reheat on the stovetop or in the microwave, adding water if necessary.

  • 1 tablespoon olive oil

  • 1 ¼ cups finely chopped celery (4-6 stalks) or fennel (1 bulb)

  • 3 small carrots, peeled and finely chopped (1/2 cup)

  • ½ cup finely chopped red bell pepper

  • 5 tablespoons finely chopped shallot (1 large), divided

  • 2 large cloves garlic, minced

  • 2 tablespoons tomato paste

  • 1 ½ cups French green lentils, sorted and rinsed

  • 4 cups low-sodium chicken broth or vegetable broth, or water

  • ¾ teaspoon ground pepper, divided

  • ½ teaspoon salt, divided

  • 1 small bunch Italian parsley, finely chopped (about 3/4 cup)

  • 1 large lime, juiced (2 Tbsp.)

  • 2 tablespoons white-wine vinegar

  1. Heat oil in a 4- to 6-qt. pot over medium-high heat. Add celery (or fennel), carrots, bell pepper, 3 Tbsp. shallot, and garlic. Cook, stirring, until softened, about 3 minutes. Add tomato paste; cook, stirring, for 30 seconds. Add lentils, broth (or water), 1/2 tsp. pepper, and 1/4 tsp. salt. Bring to a boil. Cover, reduce heat to low, and simmer until the lentils are tender, 35 to 40 minutes.

  2. Meanwhile, combine parsley, lime juice, vinegar, and the remaining 2 Tbsp. shallot and 1/4 tsp. each pepper and salt in a small bowl; stir well.

  3. To serve, divide the stew among 4 bowls and top each with a dollop of the salsa verde. Pass the remaining salsa verde separately.


One-pan Salmon and Vegetables

  • 1 squash or zucchini, sliced into rounds

  • ½ onion, cut into wedges

  • 1 cup cherry or grape tomatoes

  • 1 bell pepper, sliced

  • 3 tablespoons olive oil, divided

  • 1 teaspoon Cajun seasoning or your favorite fish-seasoning blend

  • 2-3 salmon fillets, about 4 ounces each

  • 1 lemon, optional

  1. Preheat oven to 450 F and line a baking sheet with parchment paper or aluminum foil (not wax paper). If you don’t have these, you can thoroughly grease the pan with vegetable oil.

  2. In a large bowl, toss all veggies with 2 tablespoons of oil and seasoning, then spread them into a single layer on the baking sheet.

  3. Nestle your salmon fillets, skin side down, between the vegetables. Brush with remaining olive oil, and top with 2 thin lemon slices each.

  4. Roast for 12-15 minutes until salmon is flaky and mostly opaque.

  5. Add 1 salmon fillet and a heaping serving of roasted veggies to each plate for a healthy and satisfying meal. Enjoy!  

Vegetable stir-fry

  • 1 tablespoon olive oil or non-hydrogenated vegetable oil

  • ½ pound protein, such as cubed chicken breast, sliced steak, or tofu

  • 2 cups mixed vegetables (such as peppers, zucchini, broccoli, onions, snap peas, and mushrooms)

  1. Heat oil in a large wok or skillet over medium heat. Cook the protein, stirring regularly, until lightly browned and cooked through. Add vegetables and cook for another 5-10 minutes, until soft. Remove meat and veggies from the pan and set aside.

  2. Mix all sauce ingredients in a small bowl. Add the mixture to your pan and bring to a simmer over medium-high heat. Simmer for about 3 minutes or until slightly thickened.

  3. Add vegetables and protein back to the pan and stir to combine.

  4. Serve over brown rice or noodles for a filling meal.

simple soup.jpg

Simple Soup

  • 1 pound ground turkey

  • 1 small onion, diced

  • 1 (32-ounce) box low-sodium chicken or vegetable broth

  • 1 (15 ounce) can cannellini or white beans

  • 1 (10 ounce) can crushed or diced tomatoes

  • 1 cup frozen or canned spinach or collard greens (use fresh if you’ve got them on hand)

  • 1 teaspoon Italian seasoning

  1. Add meat to a large soup pot over medium heat. Break apart and stir until browned. Add onion and continue to cook, about 5 minutes, until soft.

  2. If a fair amount of fat has collected at the bottom of your pan, pour the meat mixture onto paper towels to drain. This may not be necessary for ground turkey or lean beef.

  3. Return meat and onions to the pot and add remaining ingredients. Reduce heat to low and simmer for about 30 minutes until the flavors have melded. Season with salt and pepper to taste.

  4. Serve alongside crusty whole-grain bread for a filling meal, or, for a heartier meal, add cooked pasta before serving.

Pesto Chicken Pasta

  • 2 boneless skinless chicken breasts

  • 2 tablespoons olive oil

  • 1/4 cup basil pesto

  • Kosher salt and black pepper, to taste

  • 3 cloves garlic, minced

  • Crushed red pepper flakes

  • 3 tomatoes, diced

  • 1 pound cooked pasta + 2 cups reserved pasta water

  • Chopped fresh basil, for topping

  • Grated parmesan, for topping

  1. To make the pesto chicken pasta: Coat chicken breasts with basil pesto and kosher salt and pepper, to taste. Heat a large skillet on medium heat, add 2 tablespoons olive oil and grill chicken until fully cooked, about 5-10 minutes depending on thickness. Slice and set aside.

  2. To the same skillet add minced garlic, a tablespoon pesto (optional), and crushed pepper flakes. Simmer just for a few minutes just to combine flavors. Moisten with reserved pasta water and add Parmesan. When cheese is melted, add in the cooked pasta and toss well. You can also drizzle on a bit of olive oil or add more pesto if you want.

  3. Add in sliced chicken with diced tomatoes and allow to reheat for a couple of minutes. Top the chicken pesto pasta with fresh basil, grated parmesan, black pepper, and a drizzle of olive oil if desired. Enjoy!

Mediterranean Salmon Salad

  • salmon – we’re coating the salmon with olive oil, lemon juice, sea salt and pepper and baking it until nice and flakey.

  • romaine lettuce – the base of this salad! Romaine is a super mild green that pairs well with the rest of the ingredients but you can swap for any leafy green you have on hand if needed.

  • quinoa – add extra protein, flavor and healthy carbohydrates with cooked quinoa. Instead of quinoa, you can totally swap in another grain like farro or rice.

  • red onion – add a little zest and crunch with sliced red onion!

  • grape tomatoes – cherry tomatoes work as well! 

  • feta cheese – the feta adds a bit of creaminess to the salad and gives it a little tang as well. I recommend using vegan feta to make this salad dairy-free and vegan, if needed

  • kalamata olives – the olives add a nice saltiness and some healthy fats. Pepper stuffed green olives are also delicious!

  • almonds –  add more healthy fats and a nice crunch factor to the salad. You can keep this raw or toast them for extra flavor.

  • dressing – a mixture of extra virgin olive oil, lemon juice, Dijon mustard, maple syrup (honey), salt, and pepper.



  • Step 1: The first step is to cook your salmon. Rub the salmon fillet with olive oil and season both sides with salt and pepper. Place the fillet skin side down on a baking sheet lined with parchment paper and pour the lemon juice over the top of the fish. Bake in the oven for 10-12 minutes or until just cooked through.

  • Step 2: While your salmon is cooking, whisk together all of the salad ingredients and prep the rest of your salad ingredients. Chop the romaine and add to a large salad bowl, top with cooked quinoa, red onion, tomatoes, olives, feta and chopped almonds.

  • Step 3: When the salmon is cooked through, let it cool for 1-2 minutes then place salmon on top of each salad and enjoy

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