Healthy Stuffed Salad Food

HEALTHY STUFFED SALAD

Steps:

• Layer hummus, black beans, flax seed meal, avocado, tomatoes, carrots, zucchini, and celery, respectively, in a bowl or a plastic lunch container.

SALAD-STUFFED PEPPERS

Steps:

• Place a large pot filled halfway with water over high heat and season generously with salt. Halve the lemon, then juice it and set aside 1 tablespoon juice. Add the lemon halves and the remaining lemon juice to the water. Crush 3 of the garlic cloves and add to the water. Cover and bring to a boil. Fill a large bowl with ice water.
• Prepare the peppers by slicing off just enough of the tops to reveal the seeds. Remove and discard the seed pockets and stems. Trim the bottom of the peppers as needed so they stand up on their own. Finely chop the pepper tops and add to a large bowl.
• Gently lower the pepper boats into the boiling water until fully submerged. Cook until just crisp tender, 4 to 6 minutes. The peppers should hold their shape and stand up straight. Once cooked, place the peppers in the ice bath to prevent further cooking, about 1 minute. Drain the peppers upside-down on a paper towel-lined plate to catch any water that remains inside.
• Meanwhile, place a large nonstick skillet over medium-high heat. Add the oil and chorizo and cook until the chorizo is just fragrant and the oil has a red hue, 1 to 2 minutes. Remove from the heat and use a slotted spoon to add the chorizo to the bowl with the chopped peppers. Add 2 teaspoons of the hot oil from the skillet to the bowl, reserving the rest. The chorizo will crisp as it cools.
• Place the skillet with the reserved oil over medium heat. Add the bread to the skillet in an even layer. Cook, tossing occasionally, until the bread is browned and toasted, about 5 minutes. Finely chop the remaining garlic clove. When the bread is nearly toasted, add the garlic to the skillet and toss until it is distributed through the toasted bread. Set aside.
• Add the kale, vinegar and the reserved 1 tablespoon lemon juice to the bowl. Massage until the kale is slightly softened and coated. Add the dates, olives, parsley and toasted bread and gently toss to combine.
• Place the peppers upright on a serving platter. Mound the salad into each pepper. Generously grate the cheese over the salad. Sprinkle with the chopped almonds and serve immediately.

KIDS CAN MAKE: HEALTHY SUMMER-SALAD-STUFFED POPOVERS

Steps:

• Preheat the oven to 400 degrees F. Spray a 12-cup muffin tin generously with baking spray; set aside.
• For the popovers: Whisk the milk, flour, eggs, vanilla and 1/2 teaspoon salt in a medium bowl until combined. Drizzle in the melted butter while whisking until combined, then let the batter stand for 5 minutes. Whisk in the baking powder, then divide the batter evenly among the muffin cups (a scant 1/4 cup each). Bake until puffed and browned around the edges, 20 to 25 minutes, rotating the pan halfway through.
• For the salad: While the popovers are baking, toss the tomatoes, mozzarella, cucumbers and basil in a medium bowl. Whisk the oil, vinegar, 1/2 teaspoon salt and a few grinds of black pepper in a measuring cup; add to the tomato mixture and toss to coat. Cover the bowl and refrigerate.
• To assemble: When the popovers are done, turn them out of the pan, using a small spatula if necessary. Place 2 popovers on each of six serving plates and top each with 1/2 cup of the tomato mixture. Serve immediately.

HEALTHY STUFFED SHELLS

Steps:

• Preheat oven to 400 degrees F.
• Prepare pasta according to package directions but reduce cooking time by a few minutes; drain.
• In a large skillet over medium high heat, heat oil and then add mushrooms; cover and cook, stirring for 5 minutes. Stir in tomatoes and artichokes. Cover and simmer another 3-5 minutes. Remove from heat.
• In a large bowl combine remaining ingredients, except for the mozzarella.
• Fill shells with mixture and divide among 8 individual baking dishes coated with Pam. Spoon sauce over each portion. Cover with foil and bake for 20-25 minutes.
• Sprinkle with cheese and bake uncovered for 10 minutes or until bubbly.

HEALTHY STUFFED AVOCADOS RECIPE

Steps:

• Preheat oven to 400 degrees F.
• Cover a cookie sheet in foil.
• Place avocado, cut side down, on the pan to cook.
• Put pan in the oven and cook for about 10 minutes.
• Keep the avocado halves on the pan after taking them out of the oven and set aside.
• Heat oven to broil.
• In a small bowl mix your chicken and salsa together.
• Flip over your avocados and add your salsa chicken, tomato, onions, cheese and cilantro evenly over each one.
• Once your oven is ready, put your avocados back in the oven and broil them for 2 minutes.