~Stuffed Peppers~

STUFFED PEPPERS

These are so much better then they sound. I couldnt believe how yummy they were and they are so healthy too.

Salt
8 medium red, yellow, or orange bell peppers but i used green anyway cuz im bad like that...
1/2 –inch trimmed off tops, stemmed, and seeded
1 cup long-grain white rice but i used brown, uncooked
1 teaspoon olive oil
1 medium onion, diced
3 medium garlic cloves, minced
1 14.5-ounce can black beans, drained and rinsed
1 15.5-ounce can diced tomatoes, drained
1 cup frozen or fresh corn (if frozen, make sure to thaw)
1 cup 2% shredded cheddar or pepper Jack cheese
¼ cup cilantro, chopped
Fresh ground black pepper

1) Adjust an oven rack to the middle position and preheat your oven to 350F.
2) Bring 4 quarts water to a boil in a large pot. Add 1 tablespoon salt and bell peppers, and cook for three minutes. Remove peppers from water, drain, and place cut-side-up on paper towels. Bring water back up to a boil, and add rice. Cook for 13 minutes, stirring occasionally, then drain and add to a large mixing bowl.
3) Meanwhile, in a large, nonstick saucepan, heat the oil over medium heat. Add onion and jalapeno, cover, and cook for 8-10 minutes, stirring occasionally. (Onion should be soft at end.) Add garlic and cook for another 30 seconds, until just fragrant. Add black beans, tomatoes, and corn, and heat through, 2 minutes. When finished, pour mixture into the bowl with the rice.
4) Add cheese, cilantro, and salt and pepper to taste to the bowl. Mix throroughly.5) Carefully and loosely stuff each pepper until filling is even or slightly over the top of the rim. Place peppers cut-side up in a baking dish (not too crowded together), and bake 25 to 30 minutes, or until filling is hot.

Approximate Calories, Fat, Fiber, and Price Per Serving320 calories, 4.7 g fat, 6.6 g fiber, $1.57

~Turkey Chili~

VERY healthy chili with lots of fiber and very low in fat

1 T olive oil
1 onion, chopped
2 cloves garlic, minced
1 to 1-1/2 lbs leftover turkey, cut into ½” chunks OR use ground turkey or ground chicken
21 oz diced tomatoes
1 14 oz can kidney beans, liquid included
1 14 oz can black beans, liquid included
1 T dried oregano
1 T dried basil
1-1/2 T chili powder
2 t cumin
dash cayenne pepper
Salt and pepper to taste

1) Over medium heat, saute the onion and garlic in the olive oil until soft.
2) Add the turkey and cook just long enough so it’s warm.
3) Add the tomatoes, beans, oregano, basil, chili powder, cumin, cayenne pepper, Stir.
4) Turn heat to low, cover, and simmer for 45-50 minutes.
5) Remove cover and let liquid reduce for 15-20 minutes.
6) If necessary, season to taste.
Serve with grated cheddar, sour cream and corn chips if you are feeling saucy. ;)

Frosty Lemon-Strawberry Dessert

Frosty Lemon-Strawberry Dessert

This was so delicious and refreshing.

1 quart fresh strawberries, hulled

1/2 gallon vanilla ice cream, softened

1can (12 ounce) frozen lemonade concentrate, thawed

2tsp grated lemon peel

Place strawberries in a food processor; cover and process until pureed. Transfer to a large mixing bowl; add the ice cream, lemonade concentrate and lemon peel. Beat until blended.

Pour into an ungreased 13-in. x 2-in. dish. Cover and freeze overnight. Remove from the freezer 15 min before serving.

Yield: 12 servings

Egg White Bites

~Egg White Bites~

ready in 15min. Makes 8 servings

Nonstick cooking spray

8 fresh eggs, separated

2 plum tomatoes, chopped, seeded and drained

pinch dried basil

Preheat oven to 350

Prepare a muffin pan with cooking spray.

Drop 1 egg white into each of the muffin cups.

Place 1tsp of chopped tomato on each egg white and sprinkle with basil.

Place on center of rack and bake for 6 to 8 minutes or until reaches desired doneness.

A great snack to refuel your muscles after a workout!!

Chicken with Sun-Dried Tomatoes

Chicken with sun-dried tomatoes

ready is 4 to 6 hours. makes 4 servings

2oz sun-dried tomatoes (not packed in oil)

1lrg onion

8oz whole baby carrots

3 stalks celery, sliced

1tsp dried thyme

1/4tsp salt

1/8tsp black pepper

4 boneless, skinless chicken breast halves

1/4 cup fat-free chicken broth

2 cups cooked brown rice

1. Slice sun-dried tomatoes and place in the bottom of a slow cooker alone with the onion, carrots, celery and seasonings.

2.Place chicken breast on top of the veggies and pour the chicken broth on top over the top.

3.Cover slow cooker and cook on low or med for 4 to 6 hours or until chicken is no longer pink and carrots are tender. Serve with the rice.

Crust-less Pumpkin Pie

Crust-less Pumpkin Pie

This dessert lets you have all the flavor of pumpkin pie without any of the negative nutritional impact. Who needs crust, anyway?

ready in 1 hour. Makes 4 servings

1 package silken tofu

1 cup pumpkin puree

1 1oz box sugar free, fat free vanilla instant pudding mix

1tsp pumpkin pie spice

Add all ingredients to a large bowl and blend until smooth. Refrigerate before serving.

Nutrients per serving: calories:90, total fat:3g, sat fat:0g, trans fat:0g, sodium:263mg, total carbohydrates:12g, dietary fiber:2g, sugars:2g, protein:4g, iron:0.5mg

Broccoli Cheese Cornbread

Broccoli Cheese Cornbread



When i made this cornbread i halved the recipe to just make one pan. This cornbread is so good though that you may want to make the whole batch. :D



4 eggs, beaten

2 sticks of melted butter

1 med onion, chopped

1 12oz carton of cottage cheese

1 pkg chopped broccoli, thawed

1 handful of shredded cheddar cheese

2 boxes jiffy cornmeal mix



Take a 12-inch cast iron skillet and grease it with oil. Preheat skillet to 350

Mix the eggs, melted butter, onion, cottage cheese, shredded cheese, and broccoli in a bowl. Add jiffy mix and stir until blended. Pour the mixture into the greased skillet. Bake at 350 for 45 minutes to an hour.

Cut and serve