Easy Dinners
QUINOA BLACK BEAN
STUFFED PEPPERS
PREP TIME: 10 MINUTES
INGREDIENTS
6 bell peppers
1 cup uncooked quinoa, rinsed
1 (14 oz.) can black beans, rinsed and
drained
1 (14 oz.) can refried beans
1½ cups red enchilada sauce
1 tsp cumin
1 tsp chili powder
1 tsp onion powder
½ tsp garlic salt
1½ cups shredded Pepperjack cheese
Toppings! cilantro, avocado, sour
cream, etc.
tip:
DIRECTIONS
Prepare dinner in the slow
cooker before work and cook on
low. When you get home from
work dinner will be ready
and you can relax.
Cut the tops off of the peppers and
scrape out the ribs and seeds.
In a large bowl, combine the quinoa,
beans, enchilada sauce, spices, and
1 cup of the cheese. Fill each pepper
with the quinoa mixture.
SEASONED CHICKEN,
POTATOES & GREEN BEANS
PREP TIME: 10 MINUTES
Pour ½ cup water into the bottom
of the crockpot. Place the peppers in
the crockpot so they’re sitting in the
water.
INGREDIENTS
DIRECTIONS
2 lbs. boneless skinless chicken breasts
½ lb. fresh green beans, trimmed
4 cups diced red potatoes
⅓ cup fresh lemon juice
¼ cup olive oil
1 tsp dried oregano
1 tsp salt
¼ tsp pepper
¼ tsp onion powder
2 garlic cloves, minced
Start by placing the chicken in a 6-quart slow
cooker, in the center. Next add the green beans
and potatoes on either side.
Cover and cook on low for 6 hours
or high for 3 hours.
Serve topped with anything you like!
32 | fullplatemag.com
In a medium sized bowl, whisk together the
lemon juice, olive oil, oregano, salt, pepper,
onion powder and garlic cloves.
Pour this mixture evenly over the chicken, green
beans and potatoes.
Cover and cook on high for 4 hours, without
opening the lid during the cooking time.
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