Triple Olive Chicken

Hi again! Like I said recipes are coming! Here's another super delicious one! For the love of olives you gotta try this one! Here's to happy cooking and happy eating always tastefully gluten free!, ~Jan

Triple Olive Chicken
Ingredients:
4 boneless skinless chicken breasts halved
2 Tbs. extra virgin olive oil
1 medium Vidalia onion sliced
2 minced garlic cloves
1 15 oz. can crushed tomatoes
15 or so pitted Castelvetrano green olives sliced
15 or so pitted black olives sliced
15 or so pitted Kalamata olives sliced
Shred the peel of 1 lemon (about 2 Tbs.)
1 tsp dried oregano
Fresh Italian parsley leaves (about 3 Tbs. worth)
1 tsp. salt
¼ tsp pepper
Instructions:
In a large skillet heat the oil on medium heat.  Sprinkle the salt and pepper over the chicken and brown the chicken on both sides flipping once. (about 5 maybe 7 minutes) once browned remove chicken and set aside.
Keeping the skillet on medium heat cook the onion for about 8 minutes stirring occasionally until tender. Then add the garlic and cook for another minute or two. Then stir in tomatoes, olives, oregano and lemon peel. Place chicken back in the skillet on tomato olive mixture and simmer covered for 15 minutes ( or until breasts have no pinkness in center)
Serve the chicken on a plate and cover with the tomato olive mixture garnishing top with Italian parsley
This is good just by itself but also good over rice linguini noodles.

"Ground Turkey Stuffed Peppers"

Hello! Hello! Back again with some recipes. The one I'm sharing today is my version of stuffed bell peppers which are "Ground Turkey Stuffed Peppers" I was needing to venture out from my norm to reinvent what was once my norm only have it be in compliance with my diet and have it taste even better than I remember. I remember years ago having stuffed bell peppers and I ate them because I like bell peppers but I didn't do a dance or anything. Well I'm not telling you my new creation made me boogie down or anything like that but I really liked the change up of its flavor from what I traditionally used to have. (that would be the cinnamon and cumin I think) Anyway, I think you'll like them too! Here's to happy cooking and happy eating! Tastefully gluten free!.... ~ Jan

Ground Turkey Stuffed Peppers
Ingredients:
1 ½ lb ground turkey
3 cups marinara
4 large bell peppers
1 ½ cups cooked white rice
1 tsp salt
½ tsp black pepper
¼ tsp cinnamon
½ tsp cumin
¼ tsp crushed red pepper flakes (optional)
1 tsp paprika
3 Tbs. chopped Italian parsley
1 large egg
Instructions:
Preheat oven to 350*
Halve the bell peppers lengthwise removing the cores and ribs and set aside.
In a large bowl combine the rice, salt, spices and parsley add ½ cup of the marinara then the turkey and the egg. Use your hands and mix thoroughly.
Put the remaining sauce in a 9x13 baking pan. Evenly stuff the pepper halves and arrange in the baking pan facing up nestled on the sauce. Cover the pan with foil and bake 50 minutes uncover and bake another 10 to 15 or until sauce starts to bubble. Ladle a little of the pan sauce on the peppers when serving.