{"id":103,"date":"2013-02-20T20:00:10","date_gmt":"2013-02-20T20:00:10","guid":{"rendered":"http:\/\/kaleykaraffa.com\/vino\/?p=103"},"modified":"2015-01-19T20:01:07","modified_gmt":"2015-01-19T20:01:07","slug":"two-awesome-healthy-and-easy-dinners","status":"publish","type":"post","link":"http:\/\/kaleykaraffa.com\/vino\/recipes\/two-awesome-healthy-and-easy-dinners\/","title":{"rendered":"Two Awesome, Healthy, and Easy Dinners"},"content":{"rendered":"<div>I&#8217;m sure many of you like me get home from work and are starving and exhausted and don&#8217;t want to labor over a stove like you did over your computer all day. In my current &#8220;retired&#8221; state, I am still finding that by the end of the day, I have filled my day volunteering to save the children of the world, cleaning the house, playing with the girls, and many other random things that take a lot of energy and time; therefore, I am tired and don&#8217;t feel like cooking an involved dinner. I also have the dilemma of craving something other than another lean cuisine and have the ambition to do my Insanity workout, but anything I would order would be a million calories, and I would\u00a0 inevitably fall asleep immediately after eating.<\/div>\n<div><\/div>\n<div>Below are two recipes that feed my cravings without all of the calories. They also require only microwaving and stirring or mixing and baking, so it&#8217;s a bit therapeutic and something you can do while watching a movie on the iPad or something on tv.<\/div>\n<div><\/div>\n<div><span style=\"text-decoration: underline;\"><b>Red Wine Risotto with Vegetables and Truffle Salt<\/b><\/span><\/div>\n<div><a href=\"https:\/\/lh3.googleusercontent.com\/-HynnNxmLb5w\/USPl2cRuN3I\/AAAAAAAABcE\/mCAyVBQeJA0\/s640\/blogger-image-194445004.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/lh3.googleusercontent.com\/-HynnNxmLb5w\/USPl2cRuN3I\/AAAAAAAABcE\/mCAyVBQeJA0\/s400\/blogger-image-194445004.jpg\" alt=\"\" width=\"400\" height=\"400\" border=\"0\" \/><\/a><\/div>\n<div>Serving: 1.25 cup<b> <\/b>\u2022 272 calories \u2022 9.75g fat \u2022 23.75g carbohydrates<\/div>\n<div>Based loosely on\u00a0<a href=\"http:\/\/www.eatingwell.com\/recipes\/red_wine_risotto.html\">Eating Well<\/a>\u00a0<i><\/i><\/div>\n<div><\/div>\n<div><i>Ingredients<\/i>:<\/div>\n<ul>\n<li>4 cups reduced-sodium chicken broth<\/li>\n<li>2 tablespoons extra-virgin olive oil<\/li>\n<li>1 medium onion, finely chopped<\/li>\n<li>2 cloves garlic, minced<\/li>\n<li>1 1\/2 cups arborio rice<\/li>\n<li>1 3\/4 cups dry red wine (I used pinot noir)<\/li>\n<li>6 teaspoons tomato paste<\/li>\n<li>Freshly ground pepper and truffle (or regular) salt, to taste<\/li>\n<li>1 can mushrooms (in water, not oil)<\/li>\n<li>1 can artichoke hearts (in water, not oil)<\/li>\n<li>1 cup English peas (I used frozen peas)<\/li>\n<li>1 can stewed tomatoes (no salt added)<\/li>\n<li>4 ounces of ground sausage (I used Jimmy Dean spicy pork breakfast sausage)<\/li>\n<\/ul>\n<div>1. Place broth in a medium saucepan; bring to a simmer over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.<\/div>\n<div><\/div>\n<div>2. Cook the sausage and set in a strainer to drain off the extra fat\/oil.<\/div>\n<div><\/div>\n<div>3. Drain the water from the peas, mushrooms and artichokes, then microwave the mushrooms, peas, artichoke hearts, and stewed tomatoes, and set aside until the end.<\/div>\n<div><\/div>\n<div>4. Heat oil in a medium saucepan over medium-low heat. Add onion and cook, stirring occasionally, for 5 minutes. Add garlic and cook, stirring, until the onion is very soft and translucent, about 2 minutes.<\/div>\n<div><a href=\"https:\/\/lh6.googleusercontent.com\/-DOC-u8dKJfc\/USPl7eMVHAI\/AAAAAAAABcU\/CRelJX04Fgk\/s640\/blogger-image--12423326.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/lh6.googleusercontent.com\/-DOC-u8dKJfc\/USPl7eMVHAI\/AAAAAAAABcU\/CRelJX04Fgk\/s320\/blogger-image--12423326.jpg\" alt=\"\" width=\"320\" height=\"240\" border=\"0\" \/><\/a><\/div>\n<p>5. Add rice in half cup increments and stir to coat.<\/p>\n<div><a href=\"https:\/\/lh3.googleusercontent.com\/-KzXJbXnRZ5w\/USPlyvHdSgI\/AAAAAAAABb0\/xKv4CKRKblo\/s640\/blogger-image--1611396189.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/lh3.googleusercontent.com\/-KzXJbXnRZ5w\/USPlyvHdSgI\/AAAAAAAABb0\/xKv4CKRKblo\/s320\/blogger-image--1611396189.jpg\" alt=\"\" width=\"240\" height=\"320\" border=\"0\" \/><\/a><\/div>\n<p>&nbsp;<\/p>\n<div>6. Stir 1\/2 cup of the hot broth and about 1\/4 cup of wine into the rice; reduce heat to a gentle simmer and cook, stirring constantly, until the liquid has been absorbed. Add more broth, 1\/2 cup at a time along with some wine, stirring after each addition until most of the liquid has been absorbed.<\/div>\n<div><\/div>\n<div>7. After you&#8217;ve added 2 cups of broth, start adding 2 teaspoons of tomato paste with each 1\/2 cup of broth. Continue to cook, adding broth and wine and stirring after each addition until most of the liquid is absorbed. Season with truffle salt and pepper.<\/div>\n<div><a href=\"https:\/\/lh5.googleusercontent.com\/-yc7VcYVYsYw\/USPl1KX5H0I\/AAAAAAAABb8\/1YyXWysFw8E\/s640\/blogger-image-1198536142.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/lh5.googleusercontent.com\/-yc7VcYVYsYw\/USPl1KX5H0I\/AAAAAAAABb8\/1YyXWysFw8E\/s320\/blogger-image-1198536142.jpg\" alt=\"\" width=\"320\" height=\"240\" border=\"0\" \/><\/a><\/div>\n<p>&nbsp;<\/p>\n<div>8. The risotto is done when you\u2019ve used all the broth and wine and the rice is creamy and just tender, which takes about 20-30 minutes. At this point, stir in the vegetables and sausage, and stir for another 3-5 minutes. When ready to eat, serve 1 1\/4 cup of your creamy risotto and top with a bit of parmesan cheese.<\/div>\n<div class=\"separator\"><a href=\"https:\/\/lh3.googleusercontent.com\/-KzXJbXnRZ5w\/USPlyvHdSgI\/AAAAAAAABb0\/xKv4CKRKblo\/s640\/blogger-image--1611396189.jpg\">\u00a0<\/a><\/div>\n<div class=\"separator\"><a href=\"https:\/\/lh3.googleusercontent.com\/-15PL8yqSPDk\/USPl5Byzf-I\/AAAAAAAABcM\/Lx03_GpTuCs\/s640\/blogger-image-978708001.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/lh3.googleusercontent.com\/-15PL8yqSPDk\/USPl5Byzf-I\/AAAAAAAABcM\/Lx03_GpTuCs\/s320\/blogger-image-978708001.jpg\" alt=\"\" width=\"240\" height=\"320\" border=\"0\" \/><\/a><\/div>\n<p>&nbsp;<\/p>\n<div>You can easily substitute any number of vegetables and meat or no meat at all. I like how the vegetables add substance and flavor without killing the nutritional value. This makes a total of 8 servings, so you will have plenty left over.<\/div>\n<div><\/div>\n<div>\n<div><span style=\"text-decoration: underline;\"><b>Mexican Style Stuffed Peppers<\/b><\/span><\/div>\n<div><\/div>\n<p>I love Mexican food.\u00a0 These stuffed peppers are a healthy way to fill that craving, and are packed with protein.<\/p><\/div>\n<div><\/div>\n<div>Serving:\u00a0 1 pepper<b> <\/b>\u2022 337 calories \u2022 3.2g fat \u2022 58g carbohydrates \u2022 24g protien<\/div>\n<div><i>Ingredients:<\/i><\/div>\n<ul>\n<li>4 bell peppers<\/li>\n<li>1 package <a href=\"http:\/\/www.lightlife.com\/Vegan-Food-Vegetarian-Diet\/Smart-Ground-Mexican\">Lightlife Ground Mexican <\/a>(you can substitute this for their Ground Original, which is a bit easier to find at most stores or you could use lean ground beef, ground turkey, shredded chicken, etc.)<\/li>\n<li>1 can black beans<\/li>\n<li>1\/2 onion, chopped<\/li>\n<li>1 cup corn (I used frozen)<\/li>\n<li>10-15 grape tomatoes, halved (you can also dice a regular tomato if that&#8217;s what you have on hand)<\/li>\n<li>2 diced jalapenos<\/li>\n<li>3\/4 cup salsa<\/li>\n<li>2-3 tablespoons cilantro<\/li>\n<li>Hot sauce, to taste (I used Valentina)<\/li>\n<li>Cayenne, chili powder, salt and pepper, to taste<\/li>\n<li>75% Fat-free cheddar cheese, grated<\/li>\n<li>Fat-free sour cream<\/li>\n<\/ul>\n<div>Note: you can easily leave out any of these ingredients or add others as you prefer and based on what is in your cabinet. I like my food <i>spicy<\/i> so I go heavy on the hot sauce, cayenne and chili powder. Also if you leave out the beans, it will significantly cut down on the carbs.<\/div>\n<div><\/div>\n<div>1. Add some salt pepper, cayenne, chili powder and hot sauce to the &#8220;meat&#8221; and microwave according to the instructions on the package.<\/div>\n<div>2. Dice the onion, jalapeno, tomatoes, and cilantro.<\/div>\n<div>3. Mix all ingredients.<\/div>\n<div>4. Cut top off of peppers and pull out seeds and core; then stuff with mixture.<\/div>\n<p>&nbsp;<\/p>\n<div class=\"separator\"><a href=\"https:\/\/lh4.googleusercontent.com\/-miADt2A_AxU\/USU16M168II\/AAAAAAAABd8\/4XR4HV7NPNs\/s640\/blogger-image-1444354367.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/lh4.googleusercontent.com\/-miADt2A_AxU\/USU16M168II\/AAAAAAAABd8\/4XR4HV7NPNs\/s320\/blogger-image-1444354367.jpg\" alt=\"\" width=\"240\" height=\"320\" border=\"0\" \/><\/a><\/div>\n<p>5. Bake for at least 30 minutes at 375 \u00b0F. I cooked these for an hour (because I was playing video games)<\/p>\n<p>6. Cut in half and finish with a bit of grated cheese and sour cream.\u00a0 &#8211;&gt;<\/p>\n<div class=\"separator\"><a href=\"https:\/\/lh4.googleusercontent.com\/-g4U3KFT5vpk\/USU14BA6L8I\/AAAAAAAABd0\/v2mQzQoRlyo\/s640\/blogger-image--900985035.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/lh4.googleusercontent.com\/-g4U3KFT5vpk\/USU14BA6L8I\/AAAAAAAABd0\/v2mQzQoRlyo\/s400\/blogger-image--900985035.jpg\" alt=\"\" width=\"300\" height=\"400\" border=\"0\" \/><\/a><\/div>\n<div><\/div>\n<div>These are quite filling and excellent left over; the flavors continue to meld together.<\/div>\n<p>Happy healthy eating!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;m sure many of you like me get home from work and are starving and exhausted and don&#8217;t want to labor over a stove like you did over your computer all day. In my current &#8220;retired&#8221; state, I am still finding that by the end of the day, I have filled my day volunteering to [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":{"0":"post-103","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-recipes","7":"czr-hentry"},"_links":{"self":[{"href":"http:\/\/kaleykaraffa.com\/vino\/wp-json\/wp\/v2\/posts\/103","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/kaleykaraffa.com\/vino\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/kaleykaraffa.com\/vino\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/kaleykaraffa.com\/vino\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/kaleykaraffa.com\/vino\/wp-json\/wp\/v2\/comments?post=103"}],"version-history":[{"count":1,"href":"http:\/\/kaleykaraffa.com\/vino\/wp-json\/wp\/v2\/posts\/103\/revisions"}],"predecessor-version":[{"id":105,"href":"http:\/\/kaleykaraffa.com\/vino\/wp-json\/wp\/v2\/posts\/103\/revisions\/105"}],"wp:attachment":[{"href":"http:\/\/kaleykaraffa.com\/vino\/wp-json\/wp\/v2\/media?parent=103"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/kaleykaraffa.com\/vino\/wp-json\/wp\/v2\/categories?post=103"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/kaleykaraffa.com\/vino\/wp-json\/wp\/v2\/tags?post=103"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}