Millions of Peppers Peppers For Me

4 Feb

I think between me and hubs, we support an entire small bell pepper farm somewhere on this great planet.  There is not a week that goes by that the  grocery list is not inundated with bell peppers for both of us.  If he does not grow us a veritable pepper “orchard” in our back yard this summer, he might get a throat punch come fall.  Don’t get concerned with Hubs well being.  This is not an unreasonable demand.  He is a professor and just so conveniently “has summers off”, so I think the least he can do in spite of this annoying perk, is grow me some danged peppers.

The point of my insane pepper rant is to introduce two super easy lunch recipes I have been rocking lately.  Rocking to the point of repeating regularly.

Chicken Sausage and Peppers:

Ingredients
2 packages of link sausage (your choice…I use Chicken)
2 red bell peppers
2 green bell peppers
1 large onion
Seasoning of choice (I used Mrs. Dash Fiesta Lime seasoning.)

Cut sausage links into chunks and slice peppers and onions into fajita like strips. Cook all together in wok or skillet with season until veggies are done. That simple and unbelievably delicious. I divided this recipe into 6 servings (and had something else to round out lunch on these days).

6 servings: 169 calories, 7g of fat, 25g of protein, 7 carbs, and 3g of sugar. This will vary by your serving sizes, and the type of sausage you use. The sausage I used was 110 calories a link.

Oven Roasted Chicken, Sweet Potatoes, Peppers and Onions:

Ingredients
Around 2 lbs of boneless skinless chicken breasts
3 medium sweet potatotes (peeled)
2 red bell peppers
2 green bell peppers
1 large onion
Lemon Juice (I just toss some in, I don’t know how much)
garlic salt
Seasonings of choice (I used Mrs. Dash Tomato Basil…I should own stock in Mrs. Dash products.)

Cut chicken and veggies into chunks. Season in a bowl with garlic salt, seasoning and lemon juice. Mix well. Pour into 9×13 cake pan, cover with aluminum foil and bake for 30 minutes on 350 degrees. Remove from oven and stir. Then replace in the oven covered for an additional 30-45 minutes until potatoes are desired tenderness. If the concoction gets too much broth going, you may want to scope some out at the half way point.

Makes 6 servings: 243 calories, 6g fat, 18 carbs, 50g of protein, 7g of sugar.

I have a couple more recipes coming at you later this week.  My Mexican casserole and Mexican coleslaw are on deck next!

6 Responses to “Millions of Peppers Peppers For Me”

  1. Tiffany February 4, 2013 at 3:01 pm #

    OK so all I can think of in my head when I read the title to this blog is the song “Peaches” by the band The presidents of the United States of America. The throat punch comment seriously made me giggle. Thanks for sharing the recipes and I can’t wait to try them.

    • fatchicktofitchick February 4, 2013 at 3:03 pm #

      LOL good catch on the title reference! I personally believe the threat of a throat punch is the best way to go! 😉

  2. runningtoskinny February 4, 2013 at 4:21 pm #

    When I moved in with my now-fiance, he couldn’t understand why bell peppers were always on the list. We have them all the time. My newest thing is quinoa stuffed red peppers. Yum.

  3. Heather Buffington February 4, 2013 at 5:03 pm #

    Can’t wait to try the recipe’s! Thanks for sharing. Your such an inspiration!

  4. Jenny February 5, 2013 at 2:16 am #

    Um girl, I might be developing a girl crush on you. ;). Love the blog title, because I love that peaches song…now I have to go to iTunes and download it. And add all of these ingredients to my grocery list. Thanks very much!

  5. Brooke February 5, 2013 at 12:13 pm #

    Yum yum! Will be making both these:)

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