Archive | September, 2011

Skinny Stuffed Peppers

30 Sep

 

Stuffed Peppers brings me back to my childhood. My mom would make them all the time. Back then I ate the filling only. Today the bell pepper is just as tasty to me as the filling.

I  wanted to come up with a healthier version than the fattening, high carb Stuffed Peppers my mom use to make, so I replaced the rice with the much healthier quinoa along with a few other tweaks.

These may just be better than my moms. 🙂

Skinny Stuffed Peppers

6 1/2 Bell Peppers (Any color you like) – 6 to stuff and 1/2 (diced) to use for the stuffing. You can also use the tops (without the stem) if you like.

1/2 tbsp Grapeseed oil

1 Onion, medium, diced

1 Garlic, clove, minced

1 lb. extra lean Ground Beef

1 tbsp. 21 Seasoning Salute

1/4 tsp. Oregano

1/4 tsp. Basil

1/8 tsp. Pepper

1/2 tbsp. Worcestershire sauce

1 14.5 oz. Can Diced Tomatoes

2/3 cup Quinoa

1 cup Water

1/2 Zucchini, diced

8 oz. can of Tomato sauce

6 tbsp. Shredded Mozzarella (1 tbsp per pepper), optional

Directions

Pre-heat oven 350 degrees

Cut the tops off the peppers and remove the seeds.

Heat grapeseed oil in a large skillet over medium high heat.

Add diced onion and diced bell pepper. Cook for a few minutes.

Add garlic, cook an additional minute.

Add ground beef, 12 seasoning salute, oregano, basil and pepper. Cook until browned.

Add Worcestershire sauce, diced tomatoes, quinoa and water. Bring to a boil them reduce heat and cover. Cook for 15 minutes.

Add diced zucchini and tomato sauce. Cook for 5 minutes.

Place Peppers in a shallow baking dish, fill with beef mixture.

Bake for 45 minutes.

If you’re adding cheese add 1 tbsp of cheese to each pepper the last 10 minutes of baking.

If you use a no-salt canned tomato sauce and/or diced tomatoes you may need to add a tiny bit of salt (to taste).

Without Cheese

Nutritional Info

  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 281.1
  • Total Fat: 14.6 g
  • Cholesterol: 52.2 mg
  • Sodium: 287.1 mg
  • Total Carbs: 18.7 g
  • Dietary Fiber: 3.1 g
  • Protein: 17.6 g
With Cheese
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 301.1
  • Total Fat: 15.9 g
  • Cholesterol: 55.9 mg
  • Sodium: 329.6 mg
  • Total Carbs: 18.7 g
  • Dietary Fiber: 3.1 g
  • Protein: 19.6 g

 

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Pork Dip Sandwich

28 Sep

This has to be my families favorite way to use my leftovers from Skinny Slow Cooker Pork Tenderloin.

Pork Dip Sandwich

I don’t have measurements for this sandwich because any amount you want on your sandwich works. Just remember if your watching your weight you may want to hold back on the amount of pork and/or cheese you use. You can also use a whole grain sourdough with this.

Ingredients

Julienne the peppers and onion and saute with a tad of grapeseed oil or olive oil.
Take your sourdough bread and scoop out the inside.
Fill with leftover pork.
Top with the grilled peppers and onion.
Sprinkled with the shredded cheese.
Toast under a broiler, until nice and toasted. Keep an eye on it. Some broilers toast quickly.
Heat the Au Jus in a sauce pan.
Pork Dip Sandwich without the cheese. A little healthier and just as yummy

No Noodle Eggplant Lasagna

27 Sep

I love this recipe. You don’t even notice there are no noodles in this dish. Not to mention, whenever I use my Skinny Bolognese Sauce I’m in heaven.

Eggplant Lasagna
Ingredients

  • 1 small Eggplant or 1/2 large Eggplant
  • 15 oz. Low fat Ricotta Cheese
  • 1 Egg Whites
  • 1 tbsp Trader Joe’s 21 Seasoning Salute
  • 1/2 tbsp fresh or freeze-dried Parsley
  • 1/2 tbsp fresh or freeze-dried Basil
  •  1/4 tsp Black Pepper
  • 25 leaves of  Spinach (you can more)
  • 3 cups Skinny Bolognese Sauce
  • 2 cups shredded Low fat Mozzarella Cheese
  • Sea salt

Pre-heat oven 375 degrees or 350

The trick to cooking with Eggplant is to drain the eggplant slices of excess moisture first, before cooking.

Remove the skin of the eggplant.

Cut eggplant thin like lasagna noodles.

Arrange the eggplant (one layer at a time) in the bottom of a colander and sprinkle with salt. Drain for 1 hour.

In a medium size bowl add the Ricotta, egg white, parsley, basil, 21 seasoning salute and pepper. Mix well.

In the bottom of a 9×9 back pan add 1 cup of Skinny Bolognese Sauce.

Wipe the salt off the eggplant and add one layer of eggplant.

Top with another cup of the Skinny Bolognese Sauce.

Top with ricotta mixture.

Sprinkle 1 cup of the mozzarella over the ricotta.

Top with spinach.

Add another layer of the eggplant.

Add the last cup of Skinny Bolognese Sauce.

Sprinkle 1 cup of mozzarella.

Cover will foil (Tenting the foil, so the cheese doesn’t stick to the foil.)

Bake for 30 minutes Remove foil and bake an additional 10 minutes.

Nutritional Info

  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 248.7
  • Total Fat: 7.4 g
  • Cholesterol: 39.9 mg
  • Sodium: 817.0 mg
  • Total Carbs: 19.9 g
  • Dietary Fiber: 3.3 g
  • Protein: 28.6 g
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