Stuffed Turkey Bells

There are some nights when you just don't know what to make for dinner - but one of the easiest things to make is a stir-fry! You basically take whatever you have and throw it all together, so I have made countless adaptations of this one- It is one of my fave Go-To dinner options.

You've probably seen this from when I posted on FB - but I love to make this one! Easy Peasy!
You can even prepapre the mixture ahead of time ( like when baby is sleeping, then load in the peppers in the evening and pop in oven and voila! Dinner is ready

Sauté onions in olive oil
Add approximately 1/2 package of each- o Lean grnd 99%,  Fat Free turkey & 2 -3 Hot Italian turkey sausage links ( casing removed)
Add carrots (diced small)
Add frzn corn & peas
Add broccoli slaw ( optional)
Seasonings: Cumin, Allspice & Paprika
& a dash of cayenne, Kosher Salt & Pepper to taste
Put mixture into hollow bell peppers sprinkle lightly w Parmesean cheese
Cover w a tented piece of foil for the 1st 1/2 hr (careful not to allow to touch the cheese)
Bake approx 1 hr
I played with the temps-starting higher at 1st @ 400 while covered w foil & then lowered temp to 325
The ingredient filling options are endless: spinach, rice, tomatoes & mushrooms are a few options I didn't use but that would taste good
I served over Butter Lettuce

Dinner on a Stick

Schools out for Summer!! Oh Wait! It is Summer... Summer school rocks and then it also sucks... a whole semester crammed into 4 weeks, Say Wha...? Ok the first half totally and completely sucked the life right out of me! But I think the teacher front loads all work in the beginning to weed out the Those-Who-Can't-Handle it, because it was a full class and 2 weeks in, half the desks were empty. But getting a whole class out of the week in 15 days- yes I counted down the days and the hours, as 1 of the days was 4th of July almost makes all the pain and suffering worth it.
Today was the final, and I'm thinking I Rocked it, but don't want to give myself false hope.- Hopefully by next week, grades will be posted.

So anywho, on to something much more exciting- Food, what else?! and the fact that my cutting board got delivered yesterday just in time for dinner. Woo Hoo! Check it out!

These kabobs/skewers were super fast easy and yummy! Plus I've been on a Apricot kick lately- Ill take them anyway I can get them, dried, grilled, candied, in ice cream, and I just may have another apricot recipe coming up shortly. For my Paleo friends- this one is up your alley!

Ingredients:
Chicken ( what else, coming out of my kitchen)
Marinade:

3 tablespoons or so of olive oil- I don't measure

1 tablespoon apple cider vinegar

3 garlic cloves, minced

1 teaspoon raw honey or raw agave syrup

juice of 4 lemon ( approximately 1 cup)

1 tablespoon of Red Pepper Tomato Pesto

1 teaspoon dried parsley

1 teaspoon dried thyme

1/2 teaspoon dried rosemary, chopped

Kosher salt and pepper, to taste

5-6 skewers metal or wooden (wooden should be soaked in water for 30+min before grilling)

Instructions

 I only started marinating the chicken in the morning for that evening and it was enough time, but the longer you marinate, the better the taste.

1. In a large bowl or large tupperware container, add all of your ingredients except for the chicken and apricots. Whisk together.
2. Chop or cut chicken into pieces and place in bowl. Mix to combine. Cover and place in the fridge for minimum of 2+ hours. Preferably a day ahead.
3. Once the chicken has marinated, take out of fridge to settle to room temperature. For about 20 minutes. Load up the skewers with the chicken, apricots, and perhaps add some pineapple, onion and red bell peppers for a full course dinner on a stick!
4. Fire up the grill We have a Traeger wood pellet burning barbeque and that thing is Amazing!
5. Place kabobs on grill. Turn after about 3 minutes and let cook for another 3 minutes, or until cooked through. (Time on the grill will differ depending on the size of the pieces, how many you do and the type of grill you have)

And Voila! a Meal on a Stick, or over salad with rice. I also grilled some asparagus spears coated with a little coconut oil and sprinkle of Kosher Salt.

Note: I topped with a bit of Red Pepper Apricot Chutney