Planning is the key to any healthy eating New Year's resolution. If you waited until January 1st to figure out your approach, you're already a week behind. Beginning next week, we'll work together on your healthy eating plan with the help of a cool promotion going on at Whole Foods Market.
Whole Foods has selected 23 pantry essentials they say are key to creating a healthy, budget-friendly pantry. The list, found on their blog, includes lots of beans, grains, etc. that total less than $50 and can be the main ingredient or help stretch any meal.
Starting Monday, we'll feature recipes using their pantry staples and challenge you to do the same! We'll have some wins and misses, but fun no matter what. Send me your best recipe featuring the pantry essentials, and the best one will receive a $50 from Whole Foods Market Ponce! Please don't try to use them all at once, that's just gross. Please do use as many as you'd like and have fun.
I just discovered this recipe a couple weeks ago and love it! It uses tons of stuff I keep in my pantry & freezer all the time.
ReplyDeleteStuffed Pepper Soup
Ingredients:
3 cups cooked brown rice
1 lb 95% lean ground beef
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cup finely diced onion
3 cloves garlic, chopped
2 cans (14.5 oz each) cans petite diced tomatoes
1 3/4 cups tomato sauce
2 cups (16 oz) fat-free chicken broth
1/2 tsp dried marjoram
salt and fresh pepper to taste
Directions:
In a large pot or dutch oven, brown ground meat on high heat and season with salt. Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic. Cook about 5 minutes on low heat.
Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1 1/3 cups of soup in each bowl and top with 1/2 cup cooked brown rice.
Makes about 8 cups.
Awesome Kelsey! Thanks for sharing. I'll definitely try this out.
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