Posts Tagged ‘peppers’

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Turkey Kielbasa With Onions, Peppers & Sauerkraut

October 23, 2013

This is a quick and easy one but very tasty:

1 turkey kielbasa (no hormones/antibiotics or any crap)

1 chopped onion

1 chopped red pepper

1 chopped yellow pepper

1 chopped green pepper

1/2 cup of sauerkraut (I prefer high quality organic stuff but that’s just a preference any will do)

Garlic and Basil based on your tastes

1/4 cup of chicken broth

Pour the chicken broth into a pan and put the chopped kielbasa in, letting it brown. After it browns add in the peppers, onions, basil and garlic, cook until peppers are tender but still crisp. Once that is cooked up add in the mostly drained sauerkraut which you will only need to really warm. Serve over spinach or mixed greens to add some more nutrition.  Enjoy!

 

Turkey Kielbasa w/ peppers

Turkey Kielbasa w/ peppers

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Roasted Chicken, Peppers & Goat Cheese Dinner Omelet (Bacon Optional)

March 1, 2013

Nothing about this recipe makes it “dinner” other than the fact that I had it for dinner tonight. It was made out of my roasted chicken recipe from the other night.  First take pull leftover chicken breast off the birdie and put it aside. Put some yellow, red and green peppers in some olive oil (garlic from The Olive Scene for me) and cook them until soft, adding in the chicken to warm it up midway through. Once that is done, put it to the side and then beat three eggs together, pour them into your favorite omelet pan, cook until eggs set. Once the eggs are set, put the pepper/chicken mix over the eggs and then add your goat cheese, fold, remove from pan and enjoy. Easy dinner.

 

Roasted Chicken, Pepper & Goat Cheese Omelet

Roasted Chicken, Pepper & Goat Cheese Omelet

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Pork Roast With Peppers & Onions

February 6, 2013

This was pretty good I have to say. Take a pork roast (3/4 lbs) and coat in garlic infused olive oil (because why not?), put in a roasting pan lined with “heavy vegetables” I used broccoli and cauliflower and covered (the veggies anyway) with chicken broth. Season with salt, pepper, garlic and thyme cover with red, onion, green peppers and red onions. Bake on 425 for about 15 minutes and then about 50 minutes (until temperature is reached) on 350. Let it rest for about 10 minutes, slice and serve. Enjoy!

 

Pork Roast

Pork Roast