Ruben Bowl

This Ruben bowl is perfect anytime of the year! Full of flavor and quick and easy. Grab the recipe below!

For a low carb or gluten-free alternate - skip the rye bread croutons and instead top the bowl with shredded or cubed Swiss cheese.

Ruben Bowl (Image: Molly Morgan)

Ruben Bowl
Serves 6

Ingredients:
1 head of cabbage, sliced thin
8 carrots, sliced into thin strips
1/3 cup canola oil + 1 tablespoon canola oil
1/3 cup cider vinegar
1 tablespoon sugar
8 ounces corned beef (or meat alternate*)
4 slices rye bread
4 slices swiss cheese (1 ounce per slice)
Thousand Island Dressing

*Meat alternate tip: Sauté Quorn pieces in a skillet and finish with a drizzle of BBQ Sauce

Directions:
1. In a large skillet, heat the oil. Add one tablespoon of the canola oil. Add the carrots and cabbage. Sauté stirring frequently for about 15 minutes.
2. In a small bowl stir together the remaining canola oil, sugar, and cider vinegar. Once combined, pour over the cabbage and carrot mixture. Cook down another 5 minutes or until the cabbage is tender.
3. In a skillet warm the pieces of corned beef and slice into pieces. *Or prepare the meat alternate of choice.
4. In a toaster, toast the slices of rye bread and then top each slice of bread with swiss cheese. Place the toasted bread on a baking sheet and bake at 350 degrees for 5 minutes to melt the cheese. Transfer to a cutting board and slice into cubes.
5. Divide the cabbage mixture among serving bowls, top with the corned beef, rye bread cubes, and drizzle with Thousand Island dressing. Serve!

Nutrition Facts (per serving): 430 calories, 29 grams fat, 7 grams saturated fat, 0 grams trans fat, 60 milligrams cholesterol, 825 milligrams sodium, 30 grams carbohydrates, 6 grams fiber, 14 grams sugar, 16 grams protein

Mango Salad with Creamy Vinaigrette Dressing

This salad is simple to whip together and delicious! It is a perfect accompaniment to a meal or could even be topped with blackened salmon, grilled chicken, or tofu for a main dish.

Mango Salad with Creamy Vinaigrette Dressing
Serves 6

Salad Ingredients:
4 cups baby spinach or leafy greens
1 mango, diced
1/2 red onion, sliced
1/4 cup walnuts
1 avocado, diced

Creamy Vinaigrette Dressing Ingredients:
1/3 cup canola oil
2 tablespoons sugar
1/3 cup apple cider vinegar
1 tablespoon mustard
1 tablespoon mayonnaise
salt and pepper, to taste

Directions:
1. On a serving plate, layer the leafy greens.

2. Top with mango, onion, walnuts, and avocado. Drizzle salad with 4 - 6 tablespoons of the prepared dressing.

Nutrition facts (per serving): 190 calories, 15 grams fat, 2 grams saturated fat, 0 grams trans fat, 0 milligrams cholesterol, 60 milligrams sodium, 15 grams carbohydrates, 4 grams fiber, 10 grams sugar, 3 grams protein

Taco Stuffed Peppers

This taco stuffed pepper recipe is delicious and comes together quickly! Depending on your preference and tolerance to spice, dial up or down the cayenne pepper!

Recipe notes: Time saving tip: opt for steamable bags of brown rice, which cook in 90 seconds in the microwave. The filling of this recipe will likely make more than just for 6 pepper halves (variable depending on the size of your peppers!), bake up the extra filling on the size and serve it along side the peppers.

If you make this recipe, report back!

Taco Stuffed Peppers (Image Source: Molly Morgan)

Taco Stuffed Peppers
Serves 6+

Ingredients:
3 large peppers*, sliced in half lengthwise, seeds and stems removed
1 sweet onion, chopped
1 bag (12 oz) frozen corn
1 tablespoon olive oil
4 cups brown rice, cooked
1 can (14.5 oz) diced red tomatoes
1 can (14.5 oz) black beans, drained and rinsed
1 teaspoon garlic powder
2 teaspoons smoked paprika
1 teaspoon black pepper
1/2 teaspoon (or more) cayenne pepper
1 cup shredded part-skim mozzarella cheese

*If peppers are smaller in size, opt for 4 peppers!

Directions:
1. Preheat oven to 350 degrees F. Place prepared pepper halves in baking dish.
2. In a skillet over medium heat, add olive oil and sauté onions for 7 to 10 minutes, until tender and lightly brown. Add frozen corn and sauté for 7 minutes more.
3. In a large mixing bowl combine cooked rice, tomatoes, black beans, and sautéed vegetables. Add in spices and 3/4 cup shredded cheese and stir to combine.
4. Transfer mixture to peppers and stuff the mixture into the peppers. Top each pepper with remaining shredded cheese. Place extra rice filling in 9 x 9-inch baking dish.
5. Bake for 35 to 40 minutes, until the cheese is melted and the mixture is warmed through.

Serving suggestions: Serve topped with taco sauce, plain Greek yogurt or sour cream, and diced avocado.

Nutrition Facts (per serving): 365 calories, 8 grams fat, 3 grams saturated fat, 0 grams trans fat, 10 milligrams cholesterol, 475 milligrams sodium, 60 grams carbohydrates, 10 grams fiber, 6 grams sugar, 15 grams protein