Turkey Stuffed Peppers

Turkey Stuffed Peppers

adapted from Jennio.com

Stuffed peppers is a great way of stretching your ground protein. The more vegetables you add the further it gets stretched without adding more carbs. 

Makes 4 servings

2 bell peppers
1/2 ground turkey breast
1/4 cup chopped onion

1/4 cup chopped bell pepper
2 cloves garlic, minced
1 Tbsp. fresh basil or 1 teaspoon dried basil leaves
1/4 tsp. Kosher salt
1/4 tsp. freshly ground black pepper
1 3/4 cups strained tomatoes or 1 (14.5-ounce) can diced tomatoes 
1/2 cup cooked rice
1/2 cup shredded fat free Cheddar cheese
paprika
fresh minced parsley

1. Preheat the oven to 375°F.
2. Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing; Discard seeds and veins.
3. Bring a pot of salted water to a boil.
4. Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender.
5. Drain and immediately place peppers in ice water to stop cooking process; Drain peppers well and place cut side up in 8 x 8-inch baking dish.
6. Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. 
7. Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
8. Add onion, chopped bell pepper, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.
9. Remove meat mixture from heat and stir in the cheese.
10. Divide the turkey mixture among the bell pepper halves.
11. Bake 20 minutes or until filling is hot and peppers are tender.
12. Remove peppers from oven and sprinkle with paprika and parsley, prior to serving.

Enjoy!

Grilled Lemon Thyme Chicken Salad

 Grilled Lemon Thyme Chicken Salad

adapted from Bon Appetit July 1992

The lemon thyme dressing does double duty as the marinade. It is a light crisp dish.

Makes 3 servings                                                     2 WW Blue points / serving

2 1/2 Tbsp. Extra virgin olive oil

2 1/2 Tbsp. water

3 Tbsp. Fresh lemon juice

1/2 tsp. hot sauce

1/2 tsp. dried thyme

3 boneless, skinless chicken breasts

6 tsp. reduced  fat feta

Your favorite green salad ingredients; We used

    Lettuce

    Onions

    Bell peppers

    Celery

    Radish

1. Heat a grill or grill pan to very hot (about 500F).
2. Put the oil, water, lemon juice, hot sauce, and thyme in a small bowl; whisk to combine.
3. Place the chicken breasts in a zip top bag with 2 1/2 Tbsp. of the dressing; Marinate for at least 5 minutes at room temperature or up to 2 hours in the refrigerator.
4. Grill the chicken until cooked through about 6-7 minutes on each side or until cooked through.
5. Transfer the chicken to a plate, cover and let rest for about 5 minutes.
6. Toss the salad ingredients together in individual bowls.
7. Cut the chicken into strips and  place on top of the salad.
8. Serve with the dressing on the side.

Enjoy!

Mixed Vegetable Crustless Quiche

Mixed Vegetable Crustless Quiche

adapted from Taste of Home

By filling a quiche with a bunch of vegetables you can get a filling breakfast for minimal points.

Can't find a Swiss & Gruyere cheese blend. Use your favorite shredded cheese, just check the points since it varies among types.

Makes 6 servings                                                        1 WW Blue point / serving

1/2 lb. fresh mushrooms, sliced

1/4 cup chopped bell pepper

4 scallions, chopped

1 Tbsp. diced pimentos, drained and rinsed

1 1/2 slices Canadian bacon, chopped

6 large eggs

3/4 cup fat free skim milk

1/2 tsp. dried thyme

1/2 tsp. seasoned salt

1/4 tsp. ground mustard

Pinch of dill weed

1/2 cup shredded Swiss & Gruyere cheese blend

1. Preheat the oven to 350F.
2. In a skillet coated with cooking spray, sauté the mushrooms, pepper and scallions until tender.
3. Add the pimentos and Canadian bacon and cook another minute.
4. In a bowl, whisk the eggs, milk, thyme, seasoned salt, mustard and dill until well combined.
5. Pour the egg mixture into a pie pan coated with cooking spray.
6. Add the vegetable mixture and half of the cheese to the pie pan.
7. Bake in the preheated oven for 35 minutes.
8. Sprinkle with the remaining cheese and bake another 5-10 minutes or until a cake tester comes out clean when put into the center.
9. Let stand for 10 minutes before serving.

Enjoy!

Southwestern Chicken Stuffed Peppers

 Southwestern Chicken Stuffed Peppers

adapted from Penzeys Catalogue

Stuffed peppers are frequently made with ground beef and white rice. This version cuts down on the fat and calories by using ground chicken breast and cauliflower rice.

If you prefer a less saucy stuffed pepper, reduce or eliminate the sauce.

Makes 3 servings                                                      0 WW Blue points / serving

3 bell peppers

1/4 lb. ground chicken breast

1/2 tsp. Penzeys Northwoods seasoning or your favorite poultry seasoning 

1/2 cup black beans, rinsed & drained

1/4 cup salsa

1/2 cup corn, canned or frozen, defroster

1/4 onion, chopped

2 cloves garlic, minced

1 15 oz. can diced tomatoes, divided

1/4 cup cauliflower rice

1/2 tsp. chili powder

1/4 tsp Arbol chili powder or your favorite hotter chili powder

1/4 tsp. ground cumin

Kosher salt & Freshly ground black pepper

2 tsp. dried minced onions

1/2 tsp. sugar substitute

3/4 tsp. dried basil

1 Tbsp. cake flour or all-purpose flour

3 Tbsp. water

1. Slice the tops off the peppers and chop. Set aside.
2. Remove the seeds and ribs from the peppers, leaving the peppers whole and set aside.
3. In a skillet coated with cooking spray, cook the chopped peppers, onion and garlic until tender crisp, about 5 minutes; transfer to a large bowl.
4. Coat the same skillet with cooking spray, cook the ground chicken until just cooked through.
5. Add the Northwoods or poultry seasoning and cook an additional minutes; transfer to the bowl with the pepper mixture.
6. Add the beans, salsa, corn, tomatoes, cauliflower rice, chili powders and cumin. Toss to combine.
7. Season to taste with salt and pepper.
8. Spoon the chicken mixture into the peppers and place in a oven proof pot of baking dish.; Set aside.
9. Puree 1 1/2 cups of the diced tomatoes in a small food processor or blender.
10. Add the pureed tomatoes to the same skillet the chicken was cooked in.
11. Add the minced onion, sugar substitute, and basil.
12. Combine the flour and water in a small dish and whisk to combine; add to the skillet with the tomato mixture.
13. Cook, whisking frequently for about 10 minutes or until the mixture thickens.
14. Top the stuffed peppers with the tomato sauce.
15. Cover the pan with foil and lid if using a pot; Bake 45 minutes covered.
16. Uncover and cook an additional 15 minutes.
17. Serve topping with additional sauce from the bottom of the pan.

Enjoy!

Smoky Steak Fajita Salads

 Smoky Steak Fajita Salads

adapted from Cooking Light Annual Recipes 2015

The smoky, flavorful steak can be served in a corn or flour tortilla as well. Just adjust the point total.

I've been playing with my sous vide machine. This steak would also work well on a grill or under the broiler.

Makes 2 servings                                                     6 WW Blue points / serving

10 oz. lean rib-eye steak

1 tsp. smoked paprika

3/4 tsp. garlic powder

3/4 tsp. ground cumin

1/2 tsp. Truvia brown sugar blend

1/4 tsp. Kosher salt

1/4 tsp. freshly ground black pepper

pinch cayenne pepper

Caramelized onion

Roasted red peppers

Green salad as large or small as you like: Lettuce, Cucumber, Onion, Bell pepper etc.

3 Tbsp. reduced fat Mexican blend cheese

Ranch Salsa Salad Dressing

1. Fill a pot with water and position the sous-vide machine in the pot; Preheat to 129F for medium rare
2. Combine the smoked paprika, garlic powder, cumin, Trivia, salt, black pepper and cayenne in a small bowl.
3. Sprinkle the spice mixture liberally over both sides of the steak.
4. Place the steak in a vacuum seal bag & seal.
5. Put the bag into the sous-vide; Set cook time for the thickness of steak; 1/2 inch - 30 minutes.
6. Remove the bag from the sous-vide and allow to rest for 10 minutes.
7. Preheat a grill pan to 450F or high.
8. Meanwhile, prepare your salad.
9. Remove the steak from the bag and sear on each side.
10. Slice and serve topped with caramelized onions, cheese and roasted peppers with dressing on the side.

Enjoy!

*Alternatively place in a zip close bag and press off the air.

How to Roast a Pepper

How to Roast a Pepper

Roasted peppers are so easy to make it is a shame to pay $2-$8 for a jar with extra additives.

The technique can also be used for any type of pepper.

1 red, yellow or range bell pepper

1. Preheat the broiler.
2. Place the pepper on a piece of foil and place in the oven.
3. Broil until the pepper begins to char on to top, about 5 minutes.
4. Rotate the pepper 1/4 turn and continue to broil until beginning to char, about 5 minutes.
5. Repeat the process 2 more times until all sides of the pepper is charred and starting to collapse.
6. Wrap the pepper in the foil and allow to rest for 20 minutes.
7. Remove the pepper from the foil and peel off the charred skin.
8. Slice or chop as needed for your recipe.

Enjoy!

Piperrada Style Eggs

Piperrada Style Eggs

adapted from Cooking Channel

According to Wikipedia, Piperade (Gascon and French) or Piperrada (Basque and Spanish), from piper (pepper in Gascon and in Basque), is a typical Basque dish prepared with onion, green peppers, and tomatoes sautéed and flavored with red Espelette pepper. The colors coincidentally reflect the colors of the Basque flag (red, green and white). It may be served as a main course or as a side dish. Typical additions include egg, garlic or meats such as ham.

This recipe changes it up a little by using red and yellow bell peppers and leaves out the tomatoes and the bread since we are trying to decrease carbs. 

If you do not have Espelette pepper freshly a little crushed red pepper or cayenne will substitute nicely. 

Makes 2 servings                                                     0 WW Blue points / serving

2 thin slices Serrano ham

1/2 onion, sliced

4 mini bell peppers or 1/2 red bell pepper, roasted, sliced

1 clove garlic, minced

1 Tbsp. champagne vinegar

1/2 tsp. chopped thyme leaves

4 eggs, beaten

Kosher Salt

Espelette pepper

1. In a pan coated with cooking spray, cook the Serrano ham until the edges begin to crisp, turning once.
2. Coat the pan with additional cooking spray and saute the onions until they are soft, about 5 minutes.
3. Add the roasted peppers and garlic and cook an additional minute.
4. Add the vinegar and cook until reduced by half.
5. Add the thyme and season to taste with salt and pepper; remove to a bowl.
6. Wipe out the pan and coat again with cooking spray.
7. Add the eggs, season with salt and pepper and cool over low heat stirring often until small curds form.
8. To serve place the eggs on top of the ham and top with onion mixture.

Enjoy!

Scallop Kabobs

Scallop Kabobs

adapted from The Legal Seafood Cookbook

This could also be grilled to develop beautiful sear marks.

Serving size is larger than pictured. This was made as one part of Scallops 3 ways.

Makes 2 servings                                                    1 WW Blue point / serving

1/6 cup fresh lemon juice

1/6 cup vegetable oil

1/6 cup water

1/2 tsp. Herbes de Provence

pinch of dry mustard

pinch Kosher salt

few grinds of freshly ground black pepper

3/4 lb. sea scallops

2 mushroom caps

1/2 medium onion, cut into 4 wedges

2 baby bell peppers, cut in half vertically

2 grape tomatoes

1. In a small container, whisk together the lemon juice, oil, water, Herbes de Provence, salt and pepper until well combined.
2. Add the scallops and mushrooms; refrigerate for at least 1 hour.
3. If using wooden skewers, soak in water for at least 1 hour.
4. Preheat the broiler.
5. Thread half of the vegetables and half of the scallops on a skewer. Repeat with the remaining skewer.
6. Place the skewers on a baking sheet lined with foil and coated with cooking spray.
7. Brush with some of the marinade.
8. Broil for 6 minutes, turn the kabobs over and continue broiling for an additional 6 minutes or until cooked through.
9. Serve immediately.

Enjoy!

Vegetable Hash with Duck Eggs

Vegetable Hash with Duck Eggs

Shishito peppers are unique in that 9/10 are mild and that other 10% are slightly spicier, more than a bell pepper but less than a jalapeno.

Makes 4 servings                                                      1 WW Blue point / serving

4 oz. purple sweet potato, cut into 1/4 inch slices

4 stalks rainbow chard, stems chopped, leaves torn

2 cups spinach, leaves torn

Cooking spray

1 small onion, chopped

6 Shishito peppers or baby bell peppers, sliced

6 mushrooms, sliced

4 duck or extra large chicken eggs

Smoked sea salt or kosher salt

Freshly ground black pepper

1. Bring a pot of salted water to a boil. Cook the potato until fork tender, about 5 minutes. Remove with a slotted spoon, to a bowl and set aside.
2. Put the chard stems into the same pot of water, cook 5 minutes, until tender. Remove with a slotted spoon to the bowl with the potatoes.
3. Add the chard leaves and spinach to the same pot. Blanch for 1-2 minutes. Strain and wring dry in a kitchen towel.
4. Sauté the onion, peppers and mushrooms in a large skillet coated with cooking spray, until tender, about 5-7 minutes.
5. Return the potato mixture and the blanched greens to the skillet and cook until heated through.
6. Reduce the heat to low and cover to keep warm.
7. In a medium skillet, fry the duck eggs to desired doneness.
8. To serve divide the hash among 4 bowls and top each with an egg. Season to taste with salt and pepper.

Enjoy!

Chicken Breast Roulades with Herbs

Chicken Breast Roulades with Herbs

adapted from Cooking Light Annual Recipes 1997

Makes 1 serving           0 WW Blue points

1 boneless skinless chicken breast, butterflied and pounded to 1/4" thick

Montreal Steak Seasoning

Cooking spray

1 cup fresh baby spinach

1/2 clove garlic, minced

4 strips roasted red bell peppers, jarred or homemade

2 cups chicken broth

pinch of salt

1/8 tsp peppercorns

2 bay leaves

2 small thyme sprigs

2 small basil sprigs

1/2 tsp dried tarragon or a sprig of fresh

Cook the spinach and garlic in a pan coated with cooking spray until wilted.

Sprinkle the Montreal Steak seasoning on the chicken.

Spoon the spinach evenly over the chicken leaving about 1/4 inch border around the edges and top with roasted red pepper strips.

Roll up jelly roll style and secure with toothpicks. Set aside.

Combine the broth, salt, peppercorns, bay leaves, thyme, basil and tarragon in a saucepan. Bring to a simmer and cook 5 minutes.

Add the chicken rolls and cook about 20 minutes or until the chicken is cook through.

Remove the chicken rolls. Allow to cool slightly. Remove the toothpicks and cut into several pieces.

Enjoy!