Lunchtime either means making a pit stop from work to catch something to eat, or you have a decent lunch hour. Preferably make this the day before since the cook time is around 30 minutes. A lovely chipotle chicken lettuce wrap that will rejuvenate and add a bit of spice to your lunch!
Chipotle Chicken Lettuce Wraps
Heat your preferred oil (olive or coconut) in a frying pan and quickly place the chicken pieces in. Cook the chicken strips until golden.
Using the same frying pan, after the chicken is done. Add more oil and sautée the onion until soft.
Then add in tomatoes, brown sugar, cumin, and chipotle peppers to simmer for 15-20 minutes. Or until the tomato sauce begins to thicken.
Place the chicken back into the frying pan with everything. Cook for 5 minutes.
Take your lettuce, avocado, and remaining cherry tomatoes to start arranging an open lettuce wrap. Once the lettuce is placed on the plate, place the chicken chipotle mixture on the lettuce. Then place the avocado and tomatoes on top. With a spritz of lemon.
These stuffed bell peppers will either have you coming back for seconds or even more!
Stuffed Butternut Squash, Cinnamon Peppers
Bell peppers stuffed with butternut squash and a dash of cinnamon to add a well-rounded taste. This can be used as an entree or for a snack on the go.
Preheat oven to 350 degrees Fahrenheit
Take your two bell peppers and cut off the top, then scrap out all the seeds.
Place hollowed out bell peppers on a baking sheet. Allow them to cook for 35-40 minutes or until soft.
Meanwhile, with the bell peppers in the oven. Sautée your butternut squash on medium heat with coconut oil.
Once you are sautéing the butternut squash for roughly 5 minutes, add in the diced onion.
Have a separate pan ready to cook the ground beef. Cook until brown with coconut oil.
While cooking the ground beef, crack open the large egg into the pan. Mix together.
If the onions has become clear or translucent, add the onion and butternut squash sautée to your meat/egg mixture.
Then add the remaining cinnamon, walnuts, salt and cardamom.
Be sure to cook everything together, cook until the butternut squash becomes soft and tender.
Then stuff the mixture evenly into your bell peppers!