Cooking on a flat stomach diet when trying to reach your goal can be one of the hardest things to do.
You come home after a long day of work and the last thing you want to do is cook – oh I know – I was at work for 12 hours today and ran out of my preparation meals – had to cook. But I did it – ended up making two meals at once and now I’m all set for tomorrow! Not to mention I had an AWESOME dinner!
What makes it even harder for me – at least right now – is that I have to meet certain macronutrient requirements with each meal – its part of my contest prep. (Follow my training journal here)
Macronutrient – huh? This means that I have to eat a certain set amount of carbohydrates, protein and fat each day – to make sure that my body gets enough calories and enough of the right amount of stuff.
This past weekend I made one of my BEST and currently FAVORITE recipes to date. Knowing that we all love a good recipe – I had to share! Its a great recipe if you are trying to stick to low carbohydrates as you don’t even need carbs or if you like you can add some rice or pasta to the dish to fit your flat stomach diet needs.
The Meal
Stuffed Green Peppers with Ground Turkey and Vegetables
Ingredients
- Preheat oven to 350*F.
- Cut the tops off of the green peppers and remove seeds.
- In a pan, over medium heat, cook turkey until evenly brown and fully cooked and set aside.
- Chop up veggies into small pieces.
- Heat oil in skillet – cook vegetables until tender.
- Mix turkey with vegetables and add tomato sauce.
*If dieting/measuring food – make sure to weigh turkey before mixing with vegetables*
- Stuff the Green Peppers with the turkey/vegetable mix.
- Put peppers in the oven for 15 minutes.
- Eat and Enjoy!
*Another option – which is actually what I did – instead of stuffing 4 peppers worth of this meal – I stuffed two peppers and then just left the rest in other dishes. I had just the turkey/vegetable mix – if it was a high carb day I added brown rice.
| Preheat oven to 350 degrees F (175 degrees C). | |
| 2. | Wrap the green bell peppers in aluminum foil, and place in a baking dish. Bake 15 minutes in the preheated oven. Remove from heat. |
| 3. | In a skillet over medium heat, cook the turkey until evenly brown. Set aside. Heat oil in the skillet, and cook onion, mushrooms, zucchini, red bell pepper, yellow bell pepper, and spinach until tender. Return turkey to the skillet. Mix in the tomatoes and tomato paste, and season with Italian seasoning, garlic powder, salt, and pepper. Stuff the green peppers with the skillet mixture. |
| 4. | Return peppers to the oven, and continue cooking 15 minutes |
