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Found 2 results for Gina

23 notes

Chicken and White Bean Stuffed Peppers
Ah, my undying love for Gina and her delicious recipes. Can’t wait to make this!
Servings: 5 • Serving Size: 2 halves • Points: 6 ptsCalories: 303.7  • Fat: 5.9 g • Protein: 29.9 g • Fiber: 6.5 g 
2 tsp olive oil 
1 onion, chopped
4 cloves garlic, chopped
1/2 half red bell pepper
1/4 cup parsley (or cilantro)
5 bell peppers (red or green)
14 oz shredded cooked chicken breast
cumin
salt
15.5 oz can white beans
1/2 cup shredded cheddar 
In a medium pan, heat oil on medium heat. Add chopped onions, garlic, parsley and red pepper. Saute until soft, about a minute. Add chicken and season with cumin and salt. Add beans and 1 to 1-1/2 cups of water and simmer for about 5-10 minutes, until it thickens and the liquid reduces. Adjust spices to taste.Preheat oven to 350°. Cut peppers in half removing seeds and stem. Place peppers in an oven-proof dish. Fill each pepper with 1/3 cup of chicken and bean mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 30 minutes at 350°. Remove foil, top with cheese and bake uncovered another 5 minutes.

Chicken and White Bean Stuffed Peppers

Ah, my undying love for Gina and her delicious recipes. Can’t wait to make this!

Servings: 5 • Serving Size: 2 halves Points: 6 pts
Calories: 303.7 • Fat: 5.9 g Protein: 29.9 g Fiber: 6.5 g

  • 2 tsp olive oil
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1/2 half red bell pepper
  • 1/4 cup parsley (or cilantro)
  • 5 bell peppers (red or green)
  • 14 oz shredded cooked chicken breast
  • cumin
  • salt
  • 15.5 oz can white beans
  • 1/2 cup shredded cheddar

In a medium pan, heat oil on medium heat. Add chopped onions, garlic, parsley and red pepper. Saute until soft, about a minute. Add chicken and season with cumin and salt. Add beans and 1 to 1-1/2 cups of water and simmer for about 5-10 minutes, until it thickens and the liquid reduces. Adjust spices to taste.

Preheat oven to 350°. Cut peppers in half removing seeds and stem. Place peppers in an oven-proof dish. Fill each pepper with 1/3 cup of chicken and bean mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 30 minutes at 350°. Remove foil, top with cheese and bake uncovered another 5 minutes.

Filed under recipe Gina food

62 notes

Shrimp Quesadillas with Tomato Avocado Salsa
I’ve been following Gina’s low-fat, low-cal cooking blog for a little  over two years now, and let me tell you guys, she’s good, real good. She posted this easy and delicious-looking quesadilla recipe  today, so I thought I’d pass it along.
Ingredients:
1 medium tomato, diced
1 hass avocado, diced
1 lime, juice of 
1 tbsp cilantro, chopped 
1 tbsp red onion, finely minced
16 large shrimp, cleaned and deviened 
cumin
garlic powder
salt and fresh pepper
cooking spray
4 scallions, chopped
6 oz Cabot’s 75% Light Vermont Cheddar, shredded 
8 (6”) low carb whole wheat flour tortillas (try La Tortilla  Factory) 
Instructions:
In a medium bowl, combine tomatoes,  avocado, red  onion, lime juice, cilantro, salt and pepper.
 Season shrimp with salt, pepper,  cumin, and garlic powder.  Lightly spray a hot skillet on medium heat with cooking  spray, add shrimp and  scallions. Cook 2-3  minutes on  each side until shrimp is cooked though. Remove from heat and cut shrimp in half lengthwise, set aside.
 Heat skillet on medium heat and  lightly spray with oil. Add tortilla, top with 1.5 oz cheese, 8 shrimp  halves,  and tomato avocado salsa. When the cheese is melted and the  bottom of  the tortilla is golden brown, place the other tortilla on top.  Put a plate on top of the  quesadilla to flip it over onto the plate. Then slide the other side onto the skillet. Cook another  minute and remove with a spatula.
 Cut into wedges and  serve immediately.
Enjoy!

Shrimp Quesadillas with Tomato Avocado Salsa

I’ve been following Gina’s low-fat, low-cal cooking blog for a little over two years now, and let me tell you guys, she’s good, real good. She posted this easy and delicious-looking quesadilla recipe today, so I thought I’d pass it along.

Ingredients:

  • 1 medium tomato, diced
  • 1 hass avocado, diced
  • 1 lime, juice of
  • 1 tbsp cilantro, chopped
  • 1 tbsp red onion, finely minced
  • 16 large shrimp, cleaned and deviened 
  • cumin
  • garlic powder
  • salt and fresh pepper
  • cooking spray
  • 4 scallions, chopped
  • 6 oz Cabot’s 75% Light Vermont Cheddar, shredded
  • 8 (6”) low carb whole wheat flour tortillas (try La Tortilla Factory)

Instructions:

  1. In a medium bowl, combine tomatoes, avocado, red onion, lime juice, cilantro, salt and pepper.
  2. Season shrimp with salt, pepper, cumin, and garlic powder. Lightly spray a hot skillet on medium heat with cooking spray, add shrimp and scallions. Cook 2-3 minutes on each side until shrimp is cooked though. Remove from heat and cut shrimp in half lengthwise, set aside.
  3. Heat skillet on medium heat and lightly spray with oil. Add tortilla, top with 1.5 oz cheese, 8 shrimp halves, and tomato avocado salsa. When the cheese is melted and the bottom of the tortilla is golden brown, place the other tortilla on top. Put a plate on top of the quesadilla to flip it over onto the plate. Then slide the other side onto the skillet. Cook another minute and remove with a spatula.
  4. Cut into wedges and serve immediately.

Enjoy!

Filed under recipe cooking gina