Peppers Stuffed with Fiesta Turkey

I love to make this meal because you seriously get 

a big bang for your buck. It's filling, healthy and is even more 

delicious the next day. Wanna see how much I spent?

3 green peppers - $2.94

2 corn on the cobb - $1.00

1 block of cheese - $2.99

1 pound of turkey - $4.25

1 can of kidney beans - $0.89

1 can of crushed tomatoes - $1.99

1 onion - $1.49

1 jalapeno - $0.25

Total - $15.80 or $2.63 per person! 

I say that is a fiesta worth having. 

My secret to a Thrifty Meal is to use ingredients on sale
and a lot of imagination! 

I usually cut my peppers lengthwise rather than off the top.
Easier stuffing, easier eating. 

Roasting the peppers before stuffing ensures a cooked pepper.

I like to put all my favorite spice combinations into small tins.
Saves counter space and time.
I call this one,
Southwest is the Best!

Equal Parts of Cayenne, Cumin, Paprika,
Onion Powder, Garlic Powder

Corn was on sale at the market, so in it goes! 

Turkey Fiesta! 

Chedda' makes it bedda'

Do a Daisy Dollop and serve immediately!

Peppers Stuffed with Fiesta Turkey

Serves 6

2 tablespoons of canola oil

3 very large green peppers, sliced lengthwise and deseeded  

2 cups of shredded sharp chedder

1 can of kidney beans, drained and rinsed

1 jalapeno, diced

1/2 white onion, diced

3 garlic cloves, minced

1 pound of ground turkey

2 corn on the cob, shucked and shaved

1 can of crushed tomatoes 

1/2 cup of chicken stock 
1 cup of sour cream

2 tablespoons of Southwest is the Best spice blend 

salt and pepper to taste

1. Preheat oven to 350 degrees. Place green sliced and deseeded green pepper on baking tray and cover with aluminum foil. Place tray in heated oven. Cook for 20 minutes. 

2. In heated pan, coat bottom with oil. Stove top should be on med/high heat. Once hot, add garlic and  onion until fragrant. Add ground turkey until brown. Toss in minced jalapeno and Southwest is the Best spice blend.   

3. Add corn ears to skillet.  Cover for five minutes. Add kidney beans.  Season with salt and pepper to taste. Set stove top to med/low and cover for approximately 10 minutes.  

4. Remove peppers from oven. Stuff peppers with Turkey Fiesta mix and top with cheese. Your skillet should now be empty. 

5. Add canned crushed tomatoes to skillet and chicken stock. Cover until simmering.  Allow to simmer for 5 minutes.  

6. Place stuffed peppers back into pan on top of tomato sauce and cover.  Allow to cook for ten more minutes or until cheese is melted and pepper are soft to the touch. 

7. Turn heat off. Spoon tomato mixture on flat plate, place peppers on top of sauce and dollop with a spoon of sour cream. Serve! 

Thrifty Thursday - Vegetarian Edition!

Black Bean, Mushroom & Zucchini Quesadilla with Mango & Avocado Pico De Gallo

I very rarely cook vegetarian dinners. I've always felt that a meal isn't complete unless there was a slab of something on the plate. Nevertheless, when a veggie enthusiast friend challenged me to do a vegetarian friendly Thrifty Thursday, I just had to accept!

That being said, it would be false to claim that I embarked on this meatless journey with intense enthusiasm. On the contrary, I knew I had to have a plan B before I laid one trepidatious hand on my newly purchased blazingly green produce. With curved fingers, perfectly sculpted for hamburger holding, I dialed the number to my favorite pizzeria and ordered a  slice of pepperoni pizza to be put on standby. There was no way a couple of beans and an avocado was going to satisfy my manlike appetite.

To my surprise, the final product was like a breath of fresh air for the intestines. The flavors were light, cool and crisp. Also, with the addition of mushrooms, it tasted like meat's distant step cousin was sprinkled in each bite.  In the end, I honestly did not miss the meat and my stomach was satisfied.  As for my pepperoni slice? It remained in the fridge and was later consumed the next morning.

   

Ingredients
Serves 2, $5.01 per person*

* I know that the receipt says $14.02, but I bought a chocolate bar to snack on while I was shopping and bananas to snack on my way home. Manlike appetite. 

What I already had

  2 plum tomatoes, seeded and diced
  1 tbls sour cream
  1/2 head of garlic
  1 zucchini, diced
  1/2 medium sized onion, diced
  Grapeseed oil
  1 tablespoons of butter
  Cayenne, Paprika, Salt and Pepper

What I bought

    1 avocado
     1 mango
  1 bunch of cilantro (you really only need a 1/2)
  1 block of monterey jack cheese (I shredded half)
  1 can of black beans
  1 lime
  1 jalapeno, diced
  1 carton of mushrooms (used and chopped half)
  1 package of whole wheat tortillas (I used 4)

Directions

1. Dice avocado, mango and seeded plum tomatoes.  Add into a bowl.  Toss in chopped cilantro leaves.  Dress salad with the juice from one lime, a pinch of salt and two minced garlic cloves.  Cover with plastic wrap and set aside.

2. Heat a tablespoon of grapeseed oil in a skillet.  Once hot, add diced onions and garlic until fragrant. Next, add diced zucchini, chopped mushrooms and diced jalepeno.  Once the mushrooms are slightly browned and zucchini is soft add drained black beans.  Season with cayenne, paprika, salt and pepper to taste. Allow to simmer for about 5 minutes on medium heat.  Set aside once cooked through.

3. Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling. Top with reserved pico de gallo and serve with a dollop of sour cream.