Tag Archives: healthy

Healthy Southwestern Stuffed Peppers

Stuffed peppers are so easy to make, and they are perfect for quick summer dinners or weeknight meals during the school year. They even store well, so if you have extras, you can always wrap them up and reheat later for a five-minute meal.

Healthy Southwestern Stuffed Peppers

Often, sweet bell peppers are stuffed with a hearty beef mixture, but sometimes we want to lighten things up a bit. Here, we offer a healthier version by substituting ground turkey, which is a leaner meat, and adding lots of veggies and spices to create a southwestern, Tex-Mex style pepper. When we add plenty of spices, like the ones in the jar of salsa used in this recipe, we get tons of flavor without having to use much fat.

Healthy Southwestern Stuffed Peppers

Once the meat, veggie and salsa mixture cooks through, the peppers get stuffed. We have them laying directly on a toaster oven tray, and while ours laid flat on their own, you can cut a little sliver off the bottom if yours start wobbling or falling over.

We are making these in our toaster oven so we don’t have to turn on our big oven and heat up the entire kitchen. They will cook just as quickly and the kitchen will stay nice and cool.

Healthy Southwestern Stuffed Peppers

Topping the stuffed peppers with shredded cheese before they go into the toaster oven gives these southwest peppers the perfect melty topping they need. How good does that look?

Healthy Southwestern Stuffed Peppers

After the peppers cook through to your liking, pull them from the toaster oven. Serve them with any toppings you desire, such as sour cream, more cheese, cilantro or extra salsa. These southwest stuffed peppers offer the spicy, colorful kick dinner needs to stay exciting, and there’s not an ounce of guilt involved with this healthy version.

Healthy Southwestern Stuffed Peppers


Healthy Southwest Stuffed Peppers
SERVES: 6

Ingredients
1 tablespoon oil
1 small onion, chopped
1 garlic clove, minced
1/2 pound ground turkey
1/2 cup drained black beans
1/2 cup whole kernel corn
1 jar (16 ounces) medium salsa, divided
1/2 cup cooked white rice
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
3 medium peppers, halved lengthwise leaving stem on, seeded
1/3 cup shredded Monterey Jack cheese, divided
Sour cream
Chopped fresh cilantro
Instructions
Heat oven to 350°F. Spray baking pan with nonstick cooking spray.
In a large skillet over medium-high, heat oil. Add onion and garlic, cook for 2 to 3 minutes.
Add turkey to skillet, cook, stirring frequently, for 6 to 8 minutes or until turkey is cooked through.
Stir black beans, corn, 1/2 cup salsa, rice, chili powder, salt, cumin and pepper into turkey mixture.
Fill each pepper half with turkey mixture, dividing mixture evenly among peppers.
Top each pepper half with remaining salsa.
Bake 20 minutes. Sprinkle with cheese and bake an additional 10 minutes or until heated through.
Top with sour cream and cilantro.
Notes
TEST KITCHEN TIP: Use mild salsa for a less spicy stuffed pepper.
Everyday Good Thinking http://everydaygoodthinking.com/

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Lightened-Up Baked Eggplant Parmesan Stacks

Eggplant parmesan is a delicious Italian meal, but in the summertime it can feel a little heavy. When the weather is hot and humid, sometimes it’s better to opt for something lighter and healthier over something fried and served on a bed of pasta.

Lightened-Up Baked Eggplant Parmesan Stacks

This recipe for a healthier take on the traditional eggplant parmesan is the perfect opportunity to take advantage of the season’s beautiful eggplants. The vibrant purple color looks enticing next to the red marinara sauce, white mozzarella and vivid green basil.

Lightened-Up Baked Eggplant Parmesan Stacks

The stacks are easy to build and children will enjoy helping out in the kitchen; this is a meal the entire family can prepare together. Each person can even assemble their own stack since they are made in individual servings. Or, if cooking for just one or two, extra stacks can be wrapped up and saved for later, when they can easily be heated for a quick lunch or weeknight meal.

Lightened-Up Baked Eggplant Parmesan Stacks

Once the layers of eggplant, sauce, mozzarella, parmesan and basil are assembled, they are baked in the toaster oven until heated through. The gooey cheese is delicious and the marinara sauce with the baked eggplant imparts all the flavors of traditional eggplant parmesan – without the additional calories.

Lightened-Up Baked Eggplant Parmesan Stacks

This summer, make the most of seasonal produce and enjoy a “lightened-up” version of Italian favorites by making these individual servings of baked eggplant parmesan. Use your toaster oven or countertop oven instead of your full-size oven and keep the kitchen cool. This fun family-friendly meal will become a healthy summer classic.

Lightened-Up Baked Eggplant Parmesan Stacks


Lightened-Up Baked Eggplant Parmesan Stacks
SERVES: 5

Ingredients
1 medium eggplant, cut into 1/2-inch thick slices
1 1/2 teaspoons salt
1 cup Slow Cooker Marinara Sauce
1 ball (8 ounces) fresh mozzarella, cut into 10 slices, divided
1 bunch (about 0.75 ounces) fresh basil, leaves only, divided
1/4 cup grated Parmesan cheese, divided
Instructions
Sprinkle eggplant with salt and place in a colander to drain for 1 hour.
Heat oven to 375°F. Spray baking pan and 5 (4-inch) ramekins with nonstick cooking spray.
Rinse eggplant thoroughly with water to remove salt. Press each slice between paper towels to remove excess water and salt. Place on paper towels to dry. Arrange a single layer of eggplant slices in baking pan.
Bake 25 to 30 minutes, or until eggplant is tender. Remove slices to cooling rack. Repeat, baking remaining eggplant. Reduce oven temperature to 350°F.
In each ramekin, layer 1 slice eggplant, 1 tablespoon sauce, 1 slice mozzarella, 1 basil leaf, 1 additional tablespoon sauce and a sprinkle of Parmesan cheese. Repeat layers ending with a sprinkle of Parmesan cheese.
Bake 20 to 25 minutes, or until cheese is melted and eggplant layers are heated through.
Everyday Good Thinking http://everydaygoodthinking.com/

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http://www.hamiltonbeach.com/pizza-ovens-easy-reach-convection-oven-31126.htmlSay hello to easy access and goodbye to hard-to-reach pizza and toast. Small enough to fit on your counter, but large enough to fit a 9” x 11” bake pan, 6 slices of toast or a 12-inch pizza, the Hamilton Beach® Easy-Reach™ Convection Oven has an innovative roll-top door to increase workspace, visibility, and access to the oven.



Quick and Healthy Green Apple Kale Smoothie

Summer sun means lots of activities for families, kids and adults, and these days, it seems like being fit has to “fit in” with with an on-the-go lifestyle or it’s just not going to work. That’s why we love the light and compact Go Sport Blender and the healthy, delicious smoothie recipes we can make to get us out the door quickly.

The blender jar is also the to-go cup, so once the apples, banana, kale and juice are blended, we can screw on the drinking top and rush out the door. We’re still getting the refreshing boost we crave from a healthful whole juice snack, but it’s convenient and fits into our busy lives.

Quick and Healthy Green Apple Kale Smoothie


Go Sport Green Apple Smoothie
SERVES: 1

Ingredients
6 crescent shape ice cubes
1/2 medium Granny Smith apple, cut in slices
1/2 medium banana, broken into chunks
1/2 cup kale, torn into pieces
1/2 cup apple juice
Instructions
Place ingredients in jar in order listed. Carefully place cutting assembly and collar onto jar.
Turn jar upside down and place onto base. Press ON/OFF button to pulse or blend 15 to 30 seconds or until smooth. Hold jar in place while blending.
Remove collar and cutting blade assembly from jar. Hand-tighten drinking lid onto jar.
Notes
This recipe was developed for the Go Sport Blender. If using a traditional single-serve blender, reverse the order of the ingredients in the jar, starting with liquid or juicy fruits first.
Everyday Good Thinking http://everydaygoodthinking.com/

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51135 go sport blender single serveBlend a smoothie or protein shake and head out to work, the gym or wherever your active lifestyle takes you with the Hamilton Beach® Go Sport Blender (51135). The 20 ounce blender jar is also a travel bottle, so just put on the lid and go. The bottle fits in most car cup holders, and the flip-top lid lets you drink right from the bottle. Your smoothie will stay cold with the insulated, BPA-free sport bottle that keeps blended drinks colder longer and reduces condensation.



No one runs faster from “healthy” recipes than kids, but you’ll be able to sway any youngster with one of these 12 delicious recipes we’re posting in honor of today’s very important holiday, National Healthy Kids Day. Celebrate with us every April 25th as we help you make meals for  a healthier and happier generation.

Crunchy Baked Chicken Tenders

Crunchy Baked Cheddar Cheese Chicken Tenders from @hamiltonbeach

 

Grilled Maple Glazed Salmon

Grilled Maple Glazed Salmon

Chicken Fajitas with Grilled Peppers and Onions

HealthyKidsMealsChickenFajitas

Slow Cooker Chicken Noodle Soup

Slow Cooker Chicken Noodle Soup

Sweet Potato Chips

Sweet Potato Chips Recipe from Everyday Good Thinking, the official blog of !HamiltonBeach

Slow Cooker Turkey Tortilla Soup

Turkey Tortilla Soup from Everyday Good Thinking, the official blog of @HamiltonBeach #Thanksgiving #leftovers

Watermelon Lime Mint Sorbet

Perfect for summer! Watermelon Lime Mint Sorbet from Everyday Good Thinking, the official blog of @hamiltonbeach

Marinated Grilled Vegetable Kabobs

Marinated Grilled Veggie Kabobs from Everyday Good Thinking by @hamiltonbeach

Deviled Eggs

Classic Deviled Eggs | Everyday Good Thinking - @hamiltonbeach

Hummus

Homemade hummus

Grilled Chicken with Basil Pesto

Grilled Chicken with Pesto from Everyday Good Thinking by @hamiltonbeach

Grilled Greek Turkey Burgers with Cucumber Sauce

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Shredded Kale Caesar Salad with Grilled Salmon from Everyday Good Thinking by @hamiltonbeach

With warmer weather in the air and summer on the way, all I want to do is break out of my office and run for the sunny hills. I have the itch to get outside as much as possible so I can soak up the rays I missed so desperately all winter. 

I think this warmer weather means eating outside at every opportunity is a must. But what is the best menu for alfresco dining? Outdoor dining calls for the freshest food you can find – and I’m craving seafood and salads.

Shredded Kale Caesar Salad with Grilled Salmon from Everyday Good Thinking by @hamiltonbeach

Caesar salads, in particular, are perfect for warm-weather dining, especially when topped with fresh seafood. Try kale as a substitute for everyday lettuce, though you can use whatever leafy green you prefer. You can read more about different substitution options in our Guide to the Types of Lettuce. Then, learn more about How to Clean and Store Lettuce.

Grocery stores always have kale, but unlike the winter months, where slow cooking it with ham hocks and spices feels most comforting, I like to make salads that show off the bright green color and freshness of the healthful veggie. I like to buy my kale locally from the farmers market because it’s less expensive and a fun family outing. If you aren’t feeling ready to jump into shopping the farmers market, you should read our tips to help you navigate them like a pro.

Shredded Kale Caesar Salad with Grilled Salmon from Everyday Good Thinking by @hamiltonbeach

Shredding the kale is the best way to prepare it for salads because it’s much easier than chopping it by hand and the thinner strips of kale actually make it more tender. This simple method is easy and quick to prepare using the slicing blade in the food processor.

Shredded Kale Caesar Salad with Grilled Salmon from Everyday Good Thinking by @hamiltonbeach

Tangy Caesar dressing is quick and easy to make in a small personal blender. Anchovies, garlic, lemon and Dijon mustard add a subtle but substantial kick to this classic dressing. If you’ve been following our blog for a while, you’ve seen us use this same Caesar dressing on our grilled Caesar salad.

Shredded Kale Caesar Salad with Grilled Salmon from Everyday Good Thinking by @hamiltonbeach

We especially like it on this version because the combination with the kale gives the whole salad a little more substance. Pat is always saying how there’s not enough “stuff” in her Caesar salad. This one feels more substantial because the kale is a little heavier and the salmon is nice and rich.

 

Speaking of the salmon, we found a gorgeous filet of Alaskan salmon, which was seasoned with salt, then brushed with a little bit of Caesar dressing before grilling. Grill the salmon on top first to get perfect grill marks, then flip it over and grill it on the skin until it’s cooked through. Add some fresh parmesan cheese and croutons, and you’ll have a perfectly filling lunch or dinner that seems made for a spring alfresco meal.

Shredded Kale Caesar Salad with Grilled Salmon from Everyday Good Thinking by @hamiltonbeach

Pair your mouthwatering Caesar salad and grilled salmon with white wine, sparkling water with fresh juice or a refreshing berry cocktail. If you plan on hosting, add an appetizer and a dessert for an appetizing alfresco menu – it’ll be perfect for the spring and summer months when everyone wants to spend more time eating next to the grill on patios and porches.

Shredded Kale Caesar Salad with Grilled Salmon from Everyday Good Thinking by @hamiltonbeach


Shredded Kale Caesar Salad with Grilled Salmon
SERVES: 2

Ingredients
1 bunch kale
1 fillet (1 lb.) salmon
Croutons
Instructions
Using food processor, slice kale; set aside.
Heat indoor grill to SEAR or outdoor grill to high.
Spread 1 teaspoon Caesar dressing over top and bottom of salmon.
Place salmon top side down on grill and grill for 3 minutes. Turn and grill until fish flakes easily when tested with a fork, about 4 to 5 minutes.
Toss kale and croutons with Caesar dressing. Arrange on individual plates.
Top salad with grilled salmon.
Notes
Serve the grilled salmon as a hot salad now, or for an easy and delicious cold salad, prepare and refrigerate the Caesar dressing and salmon one day ahead.
For thinner dressing add water, 1 tablespoon at a time, until desired consistency is reached.
Everyday Good Thinking http://everydaygoodthinking.com/

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Shredded Kale Caesar Salad with Grilled Salmon from Everyday Good Thinking by @hamiltonbeach


Creamy Caesar Dressing
YIELDS: 1 serving

Ingredients
3 anchovies
1 clove garlic
2 Tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon cracked black pepper
​1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1/3 cup olive oil
Instructions
Place anchovies, garlic, lemon juice, mustard, Worcestershire sauce and black pepper in blender.
Blend until mixture is creamy.
Add mayonnaise, Parmesan cheese and oil to blender. Blend until smooth.
Refrigerate.
Notes
For thinner dressing add water, 1 tablespoon at a time, until desired consistency is reached.
Everyday Good Thinking http://everydaygoodthinking.com/

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70725 - stack n snap food processor

 Whether you are cooking for two or prepping a large family meal, the Hamilton Beach® Stack & Snap™ 12 Cup Food Processor takes the guesswork out of food processing with a simple function guide that shows you which blade to use and which button to press. Designed to be uniquely simple – there’s no twisting, turning or locking required when assembling the food processor.

 
51133 blenderHamilton Beach® Single-Serve Blenders feature durable stainless steel blades that blend your favorite drinks or sauces in seconds. Use the travel cup to blend drinks to go anytime, or fill the whole jar with fresh ingredients for family and friends. Cleanup couldn’t be simpler — place the cup or blending jar right in the dishwasher.