Sunday Funday Meal Prep: Spicy Thai Stuffed Peppers & Smokey Mushroom & Caramelized Onion Tacos

I recently tweaked my knee in a backcountry ski accident, putting a real damper on my weekend adventure plans. Any skiing, backcountry tours, mountain shenanigans are put on hold – at least for the time being. So, that means I spent the weekend at home, trying to stay off my knee. Trying being the operative word.

Boulder International Film Festival

So, this weekend I managed to do a bit of yard work, listed my rental property back in Conshohocken, went to Longmont to see Frantz (a film that’s part of the Boulder International Film Festival) with my mom & sister, and spent a lot of time hobbling around the kitchen. For Sunday Funday, I decided to make two dishes to prep for the week: Spicy Thai Sweet Potato Stuffed Peppers and Smoky Mushroom & Caramelized Onion Tacos.

 

Sunday Funday

Spicy Thai Sweet Potato Stuffed Peppers

Stuffed Peppers Ingredients
2 peppers, cut in half & de-seeded (I used green)
2 sweet potatoes cubed
1 cup of cooked brown rice

  1. Put cubed sweet potatoes in a bowl with a cup of water. Microwave on high for 5-8 minutes (until sweet potatoes are soft).
  2. Put halved peppers in a oven-safe dish.
  3. Mix rice & sweet potatoes together & pile into pepper halves.

 

Thai Sauce
2 tablespoons of coconut oil
2 garlic gloves
2 green onions, chopped
1/4 cup of water
1 tablespoon apple cider vinegar
3 tablespoons amino acid
1/4 cup of full fat coconut milk
1 tablespoon of corn starch mixed with 2 tablespoons of water
1 tablespoon of red pepper flakes
1 tablespoon of chili paste
1 tablespoon sriracha

  1. Melt coconut oil in a sauce pan. Add garlic and onions. Saute on medium-low for 2 minutes.
  2. Add pepper flakes & chili paste. Saute another 2 minutes.
  3. Add apple cider vinegar, water & amino acids. Stir for 2 minutes.
  4. Add in the coconut milk, sriracha and corn starch mix. Stir well and turn down heat. Let simmer for 2-4 minutes.
  5. Sauce will thicken with time, so continue to stir until it’s almost gravy like. Turn off heat
  6. Pour sauce on top of the peppers.
  7. When ready, heat over to 375 and cook for 20 minutes.

Stuffed Peppers

Smoky Mushroom & Caramelized Onion Tacos

Ingredients
10 button mushrooms, sliced
1 1/2 cup of spinach
1 onion, sliced into slivers
2 cloves of garlic
1 tablespoon of coconut oil
6 tortilla wrappers or corn tortilla (You can also use lettuce to cut the carbs)
1/2 cup of cilantro for garnish

Marinade Ingredients
1/4 cup of water
3 tablespoons of liquid smoke
1 teaspoon of garlic powder
1 teaspoon of paprika
2 cloves of garlic, minced

  1. Combine all marinade ingredients in a plastic bag. Add the sliced mushrooms into the bag. Set in the fridge for 15 minutes.
  2. Melt the coconut oil in a pan. Add the two cloves of garlic and onions. Cover with a lid for 6-10 minutes, stirring every few, so they brown, not burn.
  3.  Once the onions are browned, add the mushrooms, with the marinade, to the saute pan. Saute mixture for another few minutes.
  4. Add spinach to mixture and turn off heat, stirring until the mixture is covered with the marinade.
  5. Scoop the mixture into the tortillas.
  6. Wrap them up and put into a baking dish & top with cilantro. When ready to eat, heat over to 350 and cook for 15 minute.

Smoky Mushroom Tacos

 

 

Weeknight Meatless Meals Made Easy

Weeknight meals can be tough, especially around the holidays. The hustle and bustle of the day, wrapping gifts, shopping, spreading holiday cheer, holiday parties, and festive outings leave little time to make a healthy, quick meal.

Because of all the running around during the holidays, it’s so important to keep healthy and I truly believe that health starts with nutrition and nutrition starts with what we’re eating.

To simplify: eating healthy meals packed with nutrients contributes to your health!

But who the grinch has the time to check off all the holiday to-do’s plus make a home-cooked meal!?!?!

This past week, Mike and I have been dealing with a few health issues (tooth infection after math for me and a follow up MRI visit to an orthopedic Dr. for Mike – outcomes are positive!) I got home from a business trip, and we are getting ready to put our investment property on the market, so have been particularly busy. But eating healthy is a priority, so I wanted to post our nightly dinners to show how easy it can be to whip up plant-packed meals in under an hour.

Falafels

Sunday Night Menu: Falafels, steamed broccoli & a pomegranate power green salad

Falafel Recipe

1 can 15oz chickpeas drained
2 tablespoons lemon juice
1 tablespoon Tahini paste
1 1/2 cups of Kale
Pepper & salt (a pinch of each)
2 garlic cloves
2 tablespoons whole wheat flour
1 tablespoon coconut oil for sauteing

Combine first 6 ingredients in cuisine art & pulse/blend to a paste (it’s ok to have some lumps). Add the flour. Form 4 patties with mixture. Heat oil in a saute pan. Saute on each side for 5 minutes, making sure they don’t burn.

 

Monday Night Menu: Sweet Potato Bake with a spinach salad

Sweet Potato Bake

Sweet Potato Mexican Bake recipe

2 small sweet potatoes
1 bag of mixed frozen veggies
1 tablespoon veggie broth
1 tablespoon water

Slice potatoes thinly and put on cookie sheet (you can toss with a bit of oil if you want). Cook at 375 for 20 minutes.

Sauce:
1/2 cup of Carrots
1/2 cup of Broccoli stems
1/2 tsp of garlic & onion powder
1/2 tsp salt & paprika
1/2 cup almond milk
4 tablespoons of dijon mustard
1 tsp of Tapatio (optional, but we like it spicy!)

Cook carrots & broccoli in a bit of water, until soft. Add veggies & the rest of the ingredients to cuisine art/blender and blend until smooth.

Put frozen veggies with broth & water in an oven safe dish. Top with sauce & once potatoes are done, overlay them on top of the bake. Turn oven down to 350 and bake for another 20-30 minutes.

Meatless Meals

Tuesday Night Menu: Mushroom & Tomato Stroganoff with Trader Joe’s Eggplant Cutlets & a Kale Salad

Mushroom & Tomato Stroganoff – Recipe found on One Green Planet (I used veggie broth & it turned out more like a tomato based sauce, but it was still amazing!)

I used Quinoa elbow macaroni & cooked some leftover Trader Joe’s Eggplant Cutlets – these are great and I usually get two-three meals out of the bag.

Szechuan Eggplant

Wednesday Night Menu: Szechuan Eggplant with broccoli & Yellow Peppers over Quinoa & a red leaf lettuce salad

Got this amazing Szechuan recipe from The Edible Garden – I altered a few things, not adding as much oil to cook/fry the eggplant. Instead I tried to steam it with a bit of water in the wok. I also added peppers & broccoli once the eggplant was cooked & the sauce was added (I like my veggies crispy). One more addition: sesame seeds. These are just great and add a bit of flavor & crunch.

 

Each and every one of these meals took less than 45 minutes to put together and were packed full of flavor, nutrients, and best of all homemade using whole ingredients. Yes, the cutlets & macaroni are processed – but I try to make the whole foods and veggies the center piece.

What are you cooking this week? Would love to hear about the meals, challenges or questions you have!

Happy Weeknight Cooking!