Posted by: OHgalinSoCal | July 15, 2013

Slop, It’s What’s for Dinner.

Hi All! I’m getting ready to leave the SoCal sun, and head to Ohio’s humidity. Yay for that whole getting wrapped in a hot wet blanket feeling. Yay. Oh well, suck it up buttercup. The sacrifices we make to see our families and our drinking buddies best pals. Plus I should be used to it, right? I mean, I did grow up there!

So before I head out of town, I’m trying to use up all the perishable stuff in our refrigerator. Well most of it anyways. The hubs isn’t coming with me, so I probably should leave him some food.

Whenever I make a one-pot wonder dinner, I fondly refer to it as slop. And it more often than not involves quinoa. It always entails something I randomly throw together, involving a grain, lots of veggies, some type of dressing or vinaigrette and a protein. I know, complicated, right? <not really>

I don’t really know how else to describe it other than slop. I supposed I could call it quinoa with perfectly sauteed peppers and onions, tossed with succulent chicken, mixed with the right amount of spices and seasonings and coated in a zesty, homemade lemon vinaigrette. Seems a bit much, dontcha think? Sooo….slop it is.

Plus I just love it when my husband comes home from work and asks, “what’s for dinner, babe?”, and I get to proudly announce, “We’re having slop, honey!”. Sounds appetizing. Well friends, let me tell you, it is. This particular recipe is one of my fave’s. Husband and I call this one Decontructed Stuffed Pepper Slop. See….so much easier to just say slop.

So grab your cutting board, knife, and skillet. Let’s make slop.

IMG_2695

Ingredients:

  • 1tbsp extra virgin olive oil
  • 2tsp oregano
  • 1lb lean ground turkey
  • 1 white onion, chopped
  • 1 of each green, red and yellow bell peppers, chopped
  • 4-5 cloves of garlic, minced
  • 1 can diced tomatoes in garlic and oregano
  • 2c baby spinach
  • 2c cooked quinoa (prepare according to package instructions- 1c dry quinoa cooked in 2c liquid)
  • 10 basil leaves, chopped
  • 2tbsp chopped fresh Italian parsley
  • 2tsp sea salt (divided)
  • 1tsp freshly ground black pepper (divided)
  • 3oz crumbled feta cheese

Directions:

  • Heat evoo (channeling my inner Rachael Ray here), in a large skillet.
  • Add oregano. Let sautee for a couple minutes, then add onion and peppers.
  • Add 1tsp sea salt and 1/2tsp black pepper.
  • Cook until they start to soften.
  • Add minced garlic. Cook for a few minutes, until it softens and becomes fragrant.
  • Add ground turkey.
  • Cook everything together, allowing peppers and onion to continue to soften, and ground turkey to brown.
  • Once ground turkey is browned, add can of diced tomatoes.
  • Reduce heat, and simmer, letting all the flavors marry together.
  • Add baby spinach, stirring until it wilts.
  •  Remove from heat.
  • Mix skillet contents in a large serving bowl with quinoa.
  • Add basil, parsley and feta. Toss it all together.
  • Then serve it up and eat it!

We grilled some squash and zucchini from our garden as an accompaniment.

IMG_2697

It was a delicious, healthy, protein, veggie and fiber packed dinner. So good! Go make this!

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