Happy Wednesday fellow foodies! In this week’s What I Ate Wednesday, I’m sharing some of my favorite eats from my trip to Pittsburgh last week. I travel pretty often for work so I have a tendency to eat more of my meals out with the exception of breakfast and one or two of my lunches.
Without further ado, let’s jump into this week’s edition of What I Ate Wednesday!
Breakfast: The lighting in the hotel room was pretty awful for my breakfast shot. Needless to say, I goofed up and booked a hotel that did not have a microwave, so I ended up eating these cold. The big cup of Starbucks helped make up for the need to have something warm! I drizzled some vanilla protein icing over my KokoNut Stack’D pancakes instead of maple syrup.
Lunch: I bought a bag of colored peppers during my last Costco trip and needed to use them before I traveled that week. With the cost of produce these days, I was not about to let these go to waste. I decided to make some Stuffed Peppers. I grew up eating stuffed peppers. This was a dish my mom would make for us as kids. She made hers with ground beef and rice. I omitted the rice this go around and made mine with lean ground turkey. I took two peppers for one of my work lunches since they reheat so beautifully. I hope you enjoy!
- 1 lb lean ground turkey(I used 93%)
- ¼ cup finely chopped onion
- 2 cloves garlic, minced
- 2 tsp onion powder
- 1 tsp cumin
- 1 tsp Sea Salt
- pepper to taste
- 2 tsp garlic powder
- 1 TBS chopped parsley
- 4 peppers(red, yellow, orange)
- ¼ cup low salt tomato sauce
- ¼ cup low fat shredded cheddar cheese
- Heat oven to 400°.
- Spray a little olive oil spray in a medium size saute pan and heat on a medium flame.
- Add onion, garlic and parsley to the pan.
- Saute about 2 minutes and add ground turkey.
- Season with salt and garlic powder, and cumin and brown meat for several minutes until meat is completely cooked through.
- Add ¼ cup of tomato sauce and mix well and simmer on low for about 5 minutes.
- Cut the bell peppers in half lengthwise, and remove all seeds.
- Place peppers in a baking dish.
- Spoon the meat mixture into each pepper half and fill it with as much as you can.
- Place all stuffed pepper halves on the baking dish and pour the remainder of the tomato sauce on the peppers.
- Cover tight with aluminum foil and bake for about 35 minutes.
- Remove from oven and top with shredded cheddar cheese.
- Broil for about 5 minutes until cheese melts.
Dinner: PF Chang’s was on the menu for dinner my first night. I love their Chilean Seabass. I put in a special request to have it steamed versus being marinated in the Oolong Tea. Don’t get me wrong, I love the flavor but I cannot justify the sodium content – a whopping 2240 mgs- ouch! The fish is served over steamed spinach plus I had some brown rice and asparagus on the side.
Dinner Night #2: We ate at a place called Amel’s. They are known for their Mediterranean food and quite an extensive menu. I went with one of the specials and it was too die for! Scallops and shrimp in a brown sugar rum sauce(not the healthiest but you only live once!). It came with basmati rice and green beans. Definitely worth the splurge.
Evening Snack: No surprise here, I brought along a cinnamon roll waffle that I topped with a vanilla protein drizzle and some granola. I really wanted to some Arctic Zero but I did not have a freezer in the hotel refrigerator.