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Healthy Stuffed Peppers with Quinoa & Spinach Superfoods Blend

A Great Under-30 Minute Meal to Make Any Night of the Week
This Post is in collaboration with Bird's Eye®
July 8, 2017
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Healthy stuffed peppers with spinach and quinoa blend #recipe
Spinach and quinoa superfood blend in healthy peppers on waitingonmartha.com
Birds Eye spinach and quinoa blend in healthy stuffed peppers on Waiting on Martha
Healthy stuffed peppers with quinoa and spinach on Waiting on Martha
Healthy stuffed peppers recipe on Waiting on Martha

I’ve always been a fan of having frozen vegetables on hand.  They’re the type of pantry staple that can help even the most uninspired nights get a little sustenance.  So when Bird’s Eye® recently came out with the Steamfresh® Superfoods line, I was eager to see what it was all about.  Bird’s Eye has long been a brand I seek out in the frozen aisle at Kroger, and this new addition seemed right up my alley.  I mean, I’ll take all of the superfoods I can get, especially when frozen vegetables retain the same amount of nutrients as those bought fresh.

Big surprise here, but I was first inspired to try the Bird’s Eye® Steamfresh® Superfoods Quinoa & Spinach blend with my take on healthy stuffed peppers!  You know how much I love peppers.  I took a few plump poblanos, halving and deseeding them before throwing on the grill for five minutes—I prefer a bit of a crunch in my peppers, but if you like them more tender, keep them on the grill a few minutes more—before filling with the steamed blend straight out of the microwave.

I kid you not when I tell you that the meal took me no more than 10 minutes from start to finish.  I used some spicy white BBQ sauce I had in my fridge to drizzle on top, though I want to try cheese or even a spicy ranch next time too.  Voila!  So easy.  

The beauty with a blend like this is that its a great pantry staple that’s easy to mix into just about anything.  It would be great on top of a salad, paired with chicken, as part of a nourish bowl and so much more.  

I think you’ll find that the heartiness of the quinoa, paired with the steamed spinach, brown rice, cranberries & red peppers in a light red wine vinaigrette sauce is extremely satisfying however you fix it.  I’m beyond thrilled to find a good frozen staple like this one.  Have you tried anything of the collection yet?! Truly, MKR

 

Healthy Stuffed Poblano Peppers with Spinach & Quinoa Blend
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Ingredients
  1. 3 poblano peppers, halved and deseeded
  2. 1-2 bag Birds Eye Spinach & Quinoa Superfoods Blend
  3. dressing of choice, I used a spicy white Alabama BBQ sauce
Instructions
  1. Cook Superfoods Blend per bag instructions.*
  2. Grill the halved poblanos for five minutes. I like them to retain a bit of crunch, but if you like them more tender, grill them longer.
  3. Plate the Superfoods Blend, adding grilled peppers on top, and leaving the majority to fill and stuff the halved peppers.
  4. Lastly, drizzle preferred dressing on top. Here you can also add cheese if you want!
Notes
  1. *Microwaving proved to be the best way when I tried cooking it as it creates the perfect steaming bag.
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Photography, Rustic White for Waiting on Martha | This post is in collaboration with Bird’s Eye®, a brand we love and adore.  All opinions are 100% our own. 

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Lightlife Slaw Dogs

the perfect recipe for summer Smartdogs topped with creamy coleslaw & spicy mustard
June 29, 2017
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Vegan hot dogs from Lightlife with coleslaw and spicy mustard, Waiting on MarthaLightlife Smart Dogs, @waitingonmartha Vegan Smart Dogs from Lightlife with coleslaw and spicy mustard, Waiting on Martha Lightlife's Smart Dogs are the best vegan hot dogs! Proof on @waitingonmarthaVegan hot dogs with coleslaw and spicy mustard, waitingonmartha.com

In my seven years of being a vegetarian, one of the main things I always missed was hot dogs.  But if you’ve been a vegetarian, or ever tried subbing in plant based options you’d know that not all faux meats are created equal.  And believe me, I’ve tried pretty much every one on the market so I consider myself an expert in this arena.  

Lightlife Smart Dogs became my go-to brand ever since I discovered them years ago.  In fact I love them so much even though I’m currently not a practicing vegetarian I still choose Smart Dogs over the “real” thing.  So it was pretty much fate when the team reached out to partner on a recipe in time for Atlanta’s Peachtree Roadrace on July 4th.  

The problem with some plant based “meats,” specifically hot dogs, is that they can taste rubbery. But not Lightlife.  I swear, if I made you two identical dogs side by side you wouldn’t be able to tell which was plant based and which was not.  Plus you’ll find comfort knowing Smart Dogs are Non-GMO, Project Verified, and are made with sustainable plant protein.  Yes plants have protein people!!

Now, let’s talk today’s recipe!   Lightlife Slaw Dogs.  Grilled Smart Dogs topped with creamy and crisp homemade vegan coleslaw and spicy mustard.  It’s the perfect summer bite all in one.  And did I mention these Slaw Dogs are easier than easy to make?!  One tip when it comes to grilling the perfect hot dog: cut them down the middle and grill the dog on each side that way, you’ll get that perfect grilled taste in every bite. 

So that’s it; easy summer Slaw Dogs that you can feel good about and will please even the biggest skeptics…promise!  Truly, MKR

P.S. As you probably know, the Peachtree Roadrace is a big thing here in Atlanta, about 60,000 people participate every year in the 10k race, and the streets are shut down for hours while the sea of crowds float through the city.  This year, you can find Lightlife grilling up Smart Dogs on site, while also sharing protein-packed samples to fuel the runners before and after the race.  Seriously, find these guys and tell them I sent you!  xo

Summer Smart Dogs with Creamy Coleslaw, Crisp Apples & Spicy Mustard
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Ingredients
  1. pack of smart dogs (I like the jumbo)
  2. buns
  3. half a head of green cabbage, finely chopped
  4. half a head of purple cabbage, finely chopped
  5. 1-2 Granny Smith apples
  6. 3/4 cups Vegenaise
  7. 2 tablespoons Dijon mustard, plus additional for topping
  8. 1-2 teaspoons sugar
Instructions
  1. Make coleslaw: in a large mixing bowl, combine chopped cabbage, veganaise, dijon, 1 teaspoon of sugar and mix.
  2. Add additional teaspoon of sugar to mixture if you want a little more sweetness. Set aside. (Cole slaw can be made 1-2 days ahead of time.)
  3. Split the dogs down the center, grilling each on side until desired temperature. (I like mine a little charred.)
  4. Build your dogs: in bun, place your dog, coleslaw, garnish of dijon mustard and top with apples.
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Photography, Kathryn McCrary for Waiting on Martha | This post is in collaboration with Lightlife, a brand we love and adore. All opinions are 100% our own. 

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Easy Blackened Skillet Shrimp

An Under 30 Minute Meal that celebrates summer's best flavors
June 14, 2017
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Easy blackened skillet shrimp recipe on Waiting on MarthaBlackened Skillet Shrimp #recipe | Waiting on Martha

Lately, I’ve realized a pattern with my cooking.  I gravitate to a lot of simple, one-pot meals that celebrate seasonal flavors without ever getting too fussy.  And today’s easy blackened skillet shrimp is right in line with this thinking; it’s a light, vibrant meal that lets summer’s best flavors really shine.  And who can resist a great 30-minute meal like that?!

I think the trick with one-pot meals is in building the flavors. Here, I first season the shrimp with jerk or blackening seasoning—my favorite is Zatarian’s—then cook the shrimp 2-3 minutes per side.  Once cooked, I set aside and cook the okra, cherry tomatoes and snap peas with salt, pepper and a dash of olive oil.  The cast iron really brings the flavors front and center, allowing the fresh vegetables to soak up the seasoning just right.  And after the vegetables are cooked tender, I throw in the shrimp once more to warm the entire dish together.  Lastly, a squeeze of fresh lemon juice and red pepper flakes tie it all together. 

Like I mentioned above, and I’m sure you’ll agree when you make the dish yourself, this easy blackened skillet shrimp recipe really celebrates summer’s vibrant flavors.  Tag me on Instagram @waitingonmartha #waitingonmartha; I’d love to see your versions at home!  Truly, MKR

P.S. Check out our Shrimp Scampi and other irresistible summer recipes in our Recipe Index. xo

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Easy Blackened Skillet Shrimp
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Ingredients
  1. 1 lb shrimp, peeled and deveined
  2. 4-6 oz. okra halves, sliced lengthwise
  3. 4-6 oz. sugar snap peas or snow peas, in the pod
  4. 3 ears of fresh corn, off the cob (you can also use frozen)
  5. 1 pint of cherry tomatoes, keep some whole and some halved
  6. juice of 1 lemon, to garnish
  7. red pepper flakes, to taste
Instructions
  1. Sprinkle your favorite jerk or blackening seasoning on the deveined shrimp, set aside.
  2. Spray cast iron skillet with nonstick spray. Next, line it with a high-heat oil (coconut oil, canola oil, grapeseed oil, etc. You want one that can handle a high heat - not olive oil).
  3. Heat the skillet to medium-high heat.
  4. Once the skillet is thoroughly heated, cook the shrimp 2-3 mins per side. They're done when they become a translucent pink. When cooking, make sure the shrimp are laying flat to cook evenly.
  5. Remove shrimp from skillet, add in all of your vegetables to skillet. Turn back to medium heat and cook until tender. You can add some olive oil here, along with salt and pepper to taste.
  6. Once vegetables are cooked to preference, add the shrimp back in to warm the entire dish together.
  7. To finish, you may want to add additional olive oil. Lastly, add lemon juice and optional red pepper flakes, mixing all together to serve.
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