Loaded Sweet Pepper Nachos

I feel like we totally pigged out tonight and went off the deep end. Did I really cook, serve, and eat nachos for supper? Yep. Sure did.

Sweet Pepper Nachos

Ingredients
1 bag small sweet peppers (I didn't use the whole bag, only 8-10 of the biggest ones)
1 lb lean ground beef (substitutions work well here - turkey, etc.)
1 can black beans
1 small can (6oz) tomato paste
taco seasoning or your favorite taco spices
Optional toppings:
diced tomato
sliced jalapeno
1 cup shredded cheese
sour cream
green onions
hot sauce

Directions

Preheat oven to 375°F.

Make taco meat:
Brown meat on medium-high heat, season. Once brown, add rinsed can of black beans and remove from heat. Stir mixture. Add tomato paste and continue to stir. Depending on your meat choice, it may be thick. Add tablespoons of water until proper chili consistency.

Prepare peppers & assemble:
Cut tops off peppers, then slice lengthwise, creating boats. Layer boats in 9x13" baking dish, and spoon chili mixture into boats. Any remaining chili can be on top or in between peppers.

Bake at 375°F for approx. 30 minutes, or until peppers are fork tender.

Top with shredded cheese and let it rest while the cheese melts.

Add jalapenos and diced tomatoes to the dish, and add sour cream and green onions once served.

The yellow peppers look a lot like Fritos Scoops, but taste so much better.

Make-Ahead Work Day Lunches: Grilled Chicken Salad, Yogurt, and Fruit

I've found that if I pack myself a lunch and take it to work, I'll eat it. If I don't bring a lunch and rely on myself to make healthy choices in the company dining room or at a nearby restaurant, I end up eating something awful for me.

Though I didn't have much extra time this evening, I was able to use some of my new Ziploc containers to throw together 3 pre-made salads. My phone was nearby, so I figured I could document it for all 2 of my blog readers.

Dressing on the bottom - this keeps all the crunchy or lettuce-y bits from getting soggy. I'll shake it up before eating. I alternated Wishbone House Italian and Hidden Valley Ranch. I know, Hidden Valley Ranch might as well be melted butter. I don't care. This salad is STILL better than eating a cheeseburger.

Sugar snap peas are next, followed by pre-grilled chicken strips and wedges of tomatoes.

Romaine mixed lettuce and crispy onions as a topper.

Healthy Crock Pot Recipe: Salsalito Lime Chicken

You'll need:
3-4 frozen chicken breasts
3 jalapeno peppers (or more for heat), seeded and diced
24oz jar of picante sauce or salsa
1 small yellow onion, diced
1 teaspoon minced garlic
3 limes
1/2 tbsp each:
cumin
salt
black pepper
paprika
onion powder

Optional for serving (not all paleo):
shredded cheese
cilantro
sour cream
tortillas or chips

Directions:
Add chicken breasts to bottom of Crock Pot. Add juice from 3 limes, jar of salsa, diced onions, garlic, jalapenos, and spices to pot and cook on low for 6-7 hours.

Top with cheese, sour cream, cilantro, or tortilla chips.

We enjoyed ours on flour tortillas with sour cream. Easy peasy and delicious.

How to Cook Perfect Boiled Eggs Every Time

With these steps, you'll never get a half-cooked yolk or one of those over-cooked, gray yolks. Ever since I've learned this technique, I've had no problem making perfect boiled eggs for salads and deviled eggs. They even peel easier!

1. Place eggs in the bottom of a pot or saucepan in a single layer (do not stack or pile the eggs on top of each other) and fill water to one inch above eggs. Add a couple pinches of salt.

2. Uncovered and on high, heat eggs to a rolling boil. Allow rolling boil for 30 seconds, then remove eggs from heat and cover tightly with lid.

3. Let covered pot sit for 10 minutes without opening lid, then drain hot water from pot and add cool water and a handful of ice cubes.

You're finished!

I peel my eggs under slowly running water as soon as they're cool enough to handle, and I've never had a problem making pretty, clean peeled eggs. :)

Crispy, Baked Tilapia with Panko Crumbs

It's going to be fish and chips for our Wednesday packed lunches, and I wanted that crunchy coating without the deep frying. Panko crumbs to the rescue!

Gather your ingredients:

4-5 tilapia fillets (I used 1 Kroger brand bag of frozen, individually wrapped fillets)
2 tbsp Old Bay Seasoning (or "Chesapeake Bay" if you're doing it the Kroger brand way, as I did)
2 cups Panko, Japanese-Style Bread Crumbs
2 tbsp olive oil
2 eggs
salt, pepper

aluminum foilbaking sheet

preheat oven to 475°



Mix panko, seafood seasoning, and olive oil in a bowl, and beat eggs in shallow dish with salt and pepper.

Split fillets into strips. You may quarter the longer fillets.