STUFFED YELLOW PEPPERS

1/2 lb lean ground beef or chicken

3/4 cup uncooked whole-wheat couscous
1 tbsp olive or canola oil
1/2 cup finely chopped yellow onion
3 cups fresh spinach*, chopped
1 tsp oregano
1/2 tsp salt
2 1/4 cups water, divided use
4 large yellow** bell peppers
1/2 cup roasted bell peppers
1/2 cup tomato sauce
dash of ground red pepper

In a small nonstick skillet that has been sprayed lightly with nonstick cooking spray, brown the ground beef or chicken until no longer pink; drain and set aside.

In a large nonstick skillet, over medium-high heat, lightly toast the couscous.  This will take about 5 minutes, stirring often during this time.  Remove from skillet and set aside.

In the large skillet, heat the oil and add the onion; cook a couple of minutes until translucent.  Add the spinach, oregano and salt; cook until the spinach is wilted.  Add 2 cups of the water and bring to a boil.  Stir in the couscous and bring back to a boil.  Reduce the heat to simmer and cook, covered, for about 8 minutes or until the light is absorbed.

Cut a half-inch off the tops of the bell peppers; remove the seeds and membranes.

Combine the browned meat with the couscous mixture; use to fill the bell peppers then replace the tops.  Place the peppers in a deep skillet or pan that will allow peppers to stand upright with the lid on.  Pour the remaining 1/4 cup of water into the bottom of the pan or skillet.  Bring the water to a boil; place a tight-fitting lid on pan and cook on medium to medium low for 8 to 10 minutes or until the peppers are slightly soft.  Remove peppers to a serving plate with sides or a shallow dish.

While peppers cook, make the sauce by combining the roasted bell pepper, tomato sauce, and red pepper in a blender or food processor.  Process until the mixture is smooth.  Transfer mixture to a small microwave-safe bowl and cook in microwave for 2 minutes, stirring after 1 minute.

To serve, pour the sauce over the peppers or divide the sauce onto 4 serving plates and set a pepper in the center of each.

*Or 4-oz chopped frozen spinach, thawed and squeezed dry
**red or green bell peppers may be substituted

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BLUEBERRY KETCHUP

This homemade fruit ketchup is amazing on meats, especially grilled meats.  And blueberries are so good for you, they are loaded with antioxidants. Surprise your family and friends with this special treat.

2 cups fresh blueberries (or frozen unsweetened, thawed)
1 garlic clove, minced
1 small shallot, minced
3 tbsp brown sugar
1/4 cup balsamic vinegar
1/4 tsp ground coriander
1/8 tsp ground ginger

Bring all the ingredients to a boil in a saucepan over medium heat.  Lower heat to simmer and cook, uncovered, about 30 minutes.  Season with salt and pepper, if desired.

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CHICKEN AND BROCCOLI SALAD

This is a quick fix recipe but does need to be chilled a couple of hours before serving. Since I am posting this on Thanksgiving Day, you can use leftover turkey, if you want.

2 cups cubed cooked chicken breasts
1 cup mayonnaise
1/4 cup sugar
5 tbsp raspberry vinegar
1/2 lb bacon, cooked and crumbled
4 cups small broccoli florets
1/2 cup dry-roasted cashews
1/2 cup sunflower kernels
1/2 cup chopped red onion
1/2 cup golden raisins

In a small bowl whisk together the mayonnaise, sugar, and vinegar to make the dressing.  Whisk until well blended; set aside.

In a large bowl combine the chicken, bacon, broccoli, cashews, sunflower kernels, chopped onion, and raisins.  Add the dressing and stir until well coated.  Cover and chill a couple of hours to let the flavors blend.

Yield: 8 cups of salad

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QUICK AND EASY CHICKEN NOODLE CASSEROLE

 If you have leftover turkey after tomorrow, this recipe is a good one for you. Simply change the word turkey to chicken and make a tasty leftover meal.

QUICK AND EASY CHICKEN NOODLE CASSEROLE

1 can (10 3/4-oz) cream of mushroom soup
1/2 cup low-fat milk
1/4 tsp freshly ground black pepper
1/4 grated Parmesan cheese
1 cup frozen mixed vegetables or California blend
2 cups cubed or shredded cooked chicken
2 cups curly egg noodles, cooked and drained
1/2 cup shredded cheddar cheese

Preheat oven to 400 degrees.

In a 1 1/2-quart casserole dish, stir together the mushroom soup, milk, pepper, Parmesan cheese, mixed vegetables, chicken, and noodles. Bake at 400 degrees for about 25 minutes until hot and bubbly. Remove from oven and sprinkle the shredded cheddar cheese over the top.

This is an old America's Top 40 recipe.

SKINNY BROCCOLI SALAD

I got this recipe from a Pampered Chef lady several years ago.  It is really good.

2 heads fresh broccoli, chopped
1 head fresh cauliflower, chopped
1/2 cup chopped red pepper
1/2 cup chopped green pepper
1/2 red onion, chopped
1/2 cup green olives
1 cup tomatoes, chopped
1 cup reduced fat sharp cheddar cheese, shredded
1 cup reduced-fat ranch dressing

Mix all ingredients, except dressing, together in a large bowl and toss with reduced fat ranch dressing.

Refrigerate until serving.

 

EASY CORN CHOWDER

6 slices bacon, fried crisp and crumbled

1 cup chopped onion
1 green bell pepper, chopped
2 1/2 cups milk
2 cans (approx. 15 oz. ea) diced potatoes, drained
1 can (15 oz) creamed corn
1 can (15 oz) whole-kernel corn
1/2 tsp fresh ground black pepper
1/8 tsp red pepper
1/4 tsp salt
2 cups chicken broth

Saute the onion and bell pepper in the bacon drippings cooking until tender. Remove to a large saucepan or small stockpot, scraping the skillet to get all the flavor. Add the diced potatoes, creamed corn, whole-kernel corn and seasonings. Slowly stir in the milk until well blended. Add the chicken broth. Heat over low heat until thoroughly heated through but do not boil. Sprinkle crumbled bacon over the top.

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HOMEMADE LOW-FAT CHOCOLATE SHAKE

2 cups low-fat chocolate ice cream

1 1/3 cups fat-free milk
1 container (3.75-oz) sugar-free refrigerated double chocolate pudding cup
2 tbsp sugar-free chocolate syrup

Combine all ingredients in blender and blend just until thick, smooth, and frothy.

Yummy!

Yield: 2 servings

Note: This shake tastes almost like famous restaurant shakes but has about half the calories of most

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ICE CREAM VANILLA BUNDT CAKE

1 box French vanilla cake mix

1 pint Butter-Pecan Ice Cream, melted

Lightly grease and flour a Bundt pan; set aside.

Prepare the cake mix according to the package directions but substituting the melted ice cream for the water called for.  Bake according to the package directions for Bundt cake.

Remove cake from pan and cool completely on a wire rack.

To serve, slice and serve with a dollop of whipped cream.

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KOSHER POTATO PANCAKES

2 large eggs

Kosher salt to taste
pepper to taste
1 lb medium-sized russet potatoes, peeled and cut in half lengthwise
2 medium yellow onions, quartered
1/2 cup matzo meal
4 tbsp olive oil

In a large bowl, using a wire whisk, whisk together the eggs, teaspoon salt, and 1/4 teaspoon pepper.

Using a large grating disk in food processor (the large size of a box grater) grate the potatoes and onion; add to the egg bowl; toss to combine.

Add the matzo meal to the mixture and mix to combine.

Heat half the oil in a large skillet over medium heat. Using 1/4 cup measure, drop mixture into the hot oil.  Mash gently with spatula to flatten into pancake shapes and cook until browned, about 4 to 6  minutes per side.  Transfer to plate and repeat with more mixture until all is used.  Add the additional oil as needed.

Serve pancakes with applesauce, if desired.

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OPEN-FACED GROUND BEEF PHILLIES

1 lb lean ground beef (no fatter than 80/20!)

1 med-size green bell pepper, cut into 1/2-inch strips
1 med-size red bell pepper, cut into 1/2-inch strips
1 small onion, cut into thin wedges
1/2 cup low-sugar creamy Italian salad dressing
1 loaf (12-inches long) whole-grain French or Italian bread, halved lengthwise
4 slices thinly sliced Provolone cheese, quartered

In a medium to large skillet, crumble and cook the ground beef with the bell peppers and onion. Cook until the beef is completely browned, stirring occasionally; drain well.

Stir half of the salad dressing into the beef mixture. Spread other half of dressing on the cut sides of the bread.

Place both halves of the bread, cut sides up, on an ungreased cookie sheet; broil 4 to 6-inches from the heat for 3 to 5 minutes until lightly toasted. Remove from broiler.

Evenly divide the beef/peppers mixture between the two halves of bread and spread to cover. Top with the cheese pieces and return to the broiler for 2 to 3 minutes until cheese is melted.

Cut each half of the bread into 2 pieces to serve 4.

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