Healthy Stuffed Pepper Recipes

March 28, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website its Healthy Stuffed Pepper Recipes. Just Stuff It with these Delicious and Healthy Stuffed Pepper Recipes. You’ll find recipes like; Turkey Enchilada Poblano Peppers, Squash-Stuffed Roasted Poblano Peppers, and Tuna-Stuffed Peppers. Find these recipes and much more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Stuffed Pepper Recipes
Find healthy, delicious stuffed pepper recipes, from the food and nutrition experts at EatingWell.

Turkey Enchilada Poblano Peppers
In this healthy take on a turkey enchilada recipe, we stuff everything into a roasted poblano pepper shell rather than tortillas to pack an extra serving of veggies into this meal. If you can’t find poblano peppers, you can substitute green bell peppers instead……………..

Squash-Stuffed Roasted Poblano Peppers
When fresh, poblanos have a wonderful, somewhat sweet heat that makes a terrific vessel for rich-tasting butternut squash stuffing. Accompanied by corn tortillas or rice and beans, this makes a special vegetarian entree. Most of the preparation can be done in advance and the recipe can easily be doubled. Look for dark green poblanos about 5 inches long, with broad shoulders at the stem, tapering to a pointy tip. Wash your hands thoroughly after removing the seeds or wear rubber gloves; most of the chile oils are found in the seeds and connective membranes………………..

Tuna-Stuffed Peppers
These tuna-stuffed peppers are ubiquitous in delis all over Susa, Italy………..

* Click the link below to get all the Healthy Stuffed Pepper Recipes
http://www.eatingwell.com/recipes/21581/ingredients/vegetables/peppers/stuffed/

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“Meatless Monday” Recipe of the Week – Cheese Stuffed Chiles in Red Sauce

March 26, 2018 at 5:01 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Cheese Stuffed Chiles in Red Sauce. Cheese stuffed poblano chile peppers that are topped with Mexican-style tomato sauce. No meat needed! The recipe is off the CooksRecipes website which is loaded with delicious and healthy recipes to please all cuisines and tastes. So Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Cheese Stuffed Chiles in Red Sauce
Love chile relleños? Try these cheese stuffed poblano chile peppers, topped with Mexican-style tomato sauce, they are sure to please.

Recipe Ingredients:
5 to 6 poblano chile peppers, skins and seeds removed
1 (12-ounce) package Wisconsin Queso Blanco cheese, shredded
1 tablespoon olive oil
1 large onion, chopped
4 cloves garlic, minced
1 (14.5-ounce) can Mexican-style stewed tomatoes
1 tablespoon finely chopped fresh cilantro leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Cooking Directions:
1 – Divide shredded cheese among chile peppers. Place in greased 8 inch square baking pan. Set aside.
2 – Add oil to large skillet over medium heat. Add onion and garlic. Cook several minutes until tender.
3 – Add tomatoes, cilantro, oregano, salt and pepper. Simmer 10 minutes.
4 – Pour sauce over cheese-stuffed chiles. Cover and bake at 350°F (175°C) for 15 minutes until cheese just melts. Do not over-bake.
Makes 5 to 6 servings.

Tip: To remove skins from chile peppers, char over flame or broil in oven. Place blackened chiles in sealed plastic bag. Cool 10 to 15 minutes. Run chiles under cool tap water to remove skins.

https://www.cooksrecipes.com/mless/cheese_stuffed_chiles_in_red_sauce_recipe.html

Kitchen Hint of the Day!

March 26, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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The Poblano Pepper………..

Along with capsaicin, vitamin B2 found in poblano pepper can also serve as a natural headache remedy, while the potassium it contains is part of preventing cramping pain from muscle strain and even PMS. As noted earlier, poblano peppers have a great nutritional profile for only a few calories.

Bronx Turkey Burger

March 4, 2018 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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You’ll want to fire that grill up early this year to make this Burger, the Bronx Turkey Burger. Made using JENNIE-O® Lean Turkey Burger Patties with toppings of Grilled Peppers and Onions, a Spicy Aioli and a Melted Cheese Sauce, and served on a toasted Reduced calorie Hamburger Bun. You can find this recipe at the Jennie – O Turkey website. Jennie – O has a huge selection of Delicious and Healthy Recipes, so check it out today! Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Bronx Turkey Burger
Topped with grilled peppers and onions, a spicy aioli and a melted cheese sauce, these are turkey burgers with Bronx accent. Not for nothin’, but this lean, mean dinner recipe is under 500 calories per serving.

INGREDIENTS
2 poblano peppers
8 green onions, trimmed
½ cup fat-free mayonnaise
2 teaspoons chipotle hot sauce
1 (8-ounce) package cream cheese
¼ cup grated Cheddar cheese
2 tablespoons milk
1 (16-ounce) package JENNIE-O® Lean Turkey Burger Patties
4 reduced-calorie hamburger buns, split and toasted

DIRECTIONS
1 – Grill peppers until skin blisters and blackens. Put in bowl. Cover and let stand 10 minutes. Peel skin from peppers. Cut peppers open; scrape away and discard seeds. Cut peppers into strips; set aside.
2 – Grill whole green onions over medium heat 5 minutes or until softened; chop; set aside.
3 – In small bowl, combine mayonnaise and hot sauce; set aside.
4 – In small saucepan over medium heat, combine cheeses and milk. Stir until cheese is melted. Remove from heat and continue to stir until sauce is smooth.
5 – Cook the patties as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
6 – Spread both cut sides of buns with mayonnaise mixture. Top bottom half of buns with patties, peppers, onions, cheese sauce and cover with bun top.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 410
Protein 37g
Carbohydrates 33g
Fiber 5g
Sugars 9g
Fat 15g
Cholesterol 100mg
Sodium 970mg
Saturated Fat 5g

https://www.jennieo.com/recipes/495-bronx-turkey-burger

Kitchen Hint of the Day!

March 4, 2018 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Poblano Peppers…….

The poblano is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Mexican Spanish name ancho or chile ancho.Stuffed fresh and roasted it is popular in chile rellenos poblanos.

Along with capsaicin, vitamin B2 found in poblano pepper can also serve as a natural headache remedy, while the potassium it contains is part of preventing cramping pain from muscle strain and even PMS. As noted earlier, poblano peppers have a great nutritional profile for only a few calories.

“Meatless Monday” Recipe of the Week – Cheese Stuffed Chiles in Red Sauce

January 9, 2017 at 5:45 PM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week – Cheese Stuffed Chiles in Red Sauce. It’s Cheese Stuffed Poblano Chile Peppers, topped with Mexican-style Tomato Sauce. The recipe comes from the Wisconsin Milk Marketing Board and was on the CooksRecipes website. Visit the Cooks site and check out their great selection of recipes! Enjoy and Eat Healthy in 2017! http://www.cooksrecipes.com/index.html

 

 

Cheese Stuffed Chiles in Red Sauce
Love chile relleños? Try these cheese stuffed poblano chile peppers, topped with Mexican-style tomato sauce, they are sure to please.

Recipe Ingredients:

5 to 6 poblano chile peppers, skins and seeds removed
1 (12-ounce) package Wisconsin Queso Blanco cheese, shreddedCooksrecipes 2
1 tablespoon olive oil
1 large onion, chopped
4 cloves garlic, minced
1 (14.5-ounce) can Mexican-style stewed tomatoes
1 tablespoon finely chopped fresh cilantro leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Cooking Directions:

1 – Divide shredded cheese among chile peppers. Place in greased 8 inch square baking pan. Set aside.
2 – Add oil to large skillet over medium heat. Add onion and garlic. Cook several minutes until tender.
3 – Add tomatoes, cilantro, oregano, salt and pepper. Simmer 10 minutes.
4 – Pour sauce over cheese-stuffed chiles. Cover and bake at 350°F (175°C) for 15 minutes until cheese just melts. Do not over-bake.
Makes 5 to 6 servings.

* Tip: To remove skins from chile peppers, char over flame or broil in oven. Place blackened chiles in sealed plastic bag. Cool 10 to 15 minutes. Run chiles under cool tap water to remove skins.

 
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc (http://www.eatwisconsincheese.com/)
http://www.cooksrecipes.com/mless/cheese_stuffed_chiles_in_red_sauce_recipe.html

Jennie – O Turkey Recipe of the Week – Turkey Chili Verde

October 14, 2016 at 5:18 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is Turkey Chili Verde. Made with JENNIE-O® Ground Turkey. Perfect Fall recipe to heat up the day with. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Enjoy and make the SWITCH! http://www.jennieo.com/

 

 

Turkey Chili Verde

Denver’s famous green chili gets a makeover in this delicious recipe featuring lean ground turkey. With under 300 calories per serving, this hearty chili is a must-try recipe.

INGREDIENTS

1½ pounds tomatillos, husks removed and halvedturkey-chili-verde
2 poblano peppers, seeded and halved
2 jalapeño peppers, seeded, if desired
1 teaspoon kosher salt
2 tablespoons olive oil
1 large yellow onion, chopped
4 garlic cloves, chopped
1 (16-ounce) package JENNIE-O® Ground Turkey
2 teaspoons ground cumin
1 teaspoon ground coriander
4 cups low-sodium chicken broth
1 cup chopped fresh cilantro leaves
DIRECTIONS

1) Place tomatillos, poblano peppers, and jalapeños cut side down on jelly-roll pan. Broil 3 inches from heat source 3 to 5 minutes or until skins are charred. Place peppers in plastic zip-top bag and seal. Let stand 10 minutes. Remove and discard skins. Place tomatillos and peppers in food processor and process until smooth. Stir in salt.
2) In large Dutch oven, heat oil over medium-high heat. Add turkey. Cook turkey as specified on the package. Always cook to well done, 165°F as measured by a meat thermometer. Add onion and garlic and cook 5 minutes or until tender. Add cumin and coriander. Stir in tomatillo mixture and broth. Bring mixture to a boil. Reduce heat to medium-low and simmer 20 minutes. Stir in cilantro leaves.

* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories210
Protein14g
Carbohydrates11g
Fiber3g
Sugars4g
Fat14g
Cholesterol50mg
Sodium330mg
Saturated Fat3g

http://www.jennieo.com/recipes/1071-turkey-chili-verde

Jennie – O Turkey Recipe of the Week – Turkey and Spinach Chile Relleno with Fresh Tomato Sauce

August 12, 2016 at 5:06 AM | Posted in Jennie-O Turkey Products | 2 Comments
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This week’s Jennie – O Turkey Recipe of the Week is Turkey and Spinach Chile Relleno with Fresh Tomato Sauce. It’s made with the JENNIE-O® Lean Ground Turkey and a whole garden of Vegetables and Spices. It all comes stuffed in a Grilled Poblano Peppers. You can find this recipe and all the other delicious and healthy recipes at the Jennie – O website! https://www.jennieo.com/

 

 

Turkey and Spinach Chile Relleno with Fresh Tomato Sauce

Grilled Poblano peppers stuffed with seasoned ground turkey and baked with a fresh homemade tomato sauce. Just an epic, easy-to-follow Mexican weeknight dinner recipe that’s under 500 calories per serving!

INGREDIENTS

TOMATO SAUCE
3 cups cherry tomatoes
2 (4-ounce) cans diced green chiliesTurkey and Spinach Chile Relleno with Fresh Tomato Sauce
1 medium white onion, chopped
1 red pepper, chopped
6 cloves garlic, minced
2 tablespoons flax seeds, if desired
juice of 1 lime
¼ cup fresh cilantro
CHILE RELLENO
8 medium sized poblano peppers
olive oil cooking spray
2 teaspoons extra virgin olive oil
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
2 teaspoons dried oregano
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon cumin
½ teaspoon kosher salt
½ teaspoon cayenne
2 cups fresh spinach, chopped
1 cup low-fat shredded mozzarella cheese
1 cup gluten free breadcrumbs
½ cup fresh cilantro, for garnish

 
DIRECTIONS

1) Tomato Sauce
2) In a food processor, combine cherry tomatoes, green chilies, onion, red pepper, garlic cloves, flaxseed, if desired, lime juice and cilantro. Blend mixture until a chunky sauce forms.
3) POBLANO PEPPERS
4) Move top shelf to under the broiler. Heat oven to broil. Line baking sheet with foil. Place poblano peppers on baking sheet. Cook under high heat until peppers are blackened. Watch carefully. Once one side is burned, turn it over so other side can cook. All side of pepper should be evenly blackened. Place in large bowl and cover bowl tightly with plastic. Reduce oven temperature to 375°F.
5) TURKEY SPINACH FILLING
6) In large Dutch oven or heavy bottomed deep skillet on medium heat, add extra virgin olive oil and ground turkey, breaking it apart with wooden spoon. Add oregano, pepper, garlic powder, cumin, kosher salt and cayenne. Continue to break apart turkey so it is evenly coated with spices. Cook turkey to well-done 14 to 16 minutes or until 165°F as measured by a meat thermometer. Add spinach to turkey mixture. Stir well. Cook 1 to 2 minutes or until spinach is wilted. Add 1 cup tomato sauce to the mixture. Set aside.
7) STUFF PEPPERS
8) Spray 9 x 13-inch baking dish with olive oil spray.Carefully peel skins off the reserved poblanos. It is ok if a little of the charred skin remains, as it will add flavor, but try to get as much skin off as possible. Carefully slice the tops off the peppers and remove seeds. Be delicate in this process so as to ensure that you can keep the shape of the chile intact.Carefully stuff each pepper with a few spoonfuls of turkey and tomato sauce mixture. Lay stuffed peppers side-by-side in baking dish.
9) BAKE PEPPERS
10) Spoon remaining tomato sauce evenly over peppers and sprinkle top with mozzarella cheese. Spray a large piece of foil with olive oil spray and cover baking dish tightly. Bake peppers 20 minutes. Remove foil and top peppers with breadcrumbs. Leave chiles uncovered and bake 5 minutes or until top is browned. Serve with fresh cilantro, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories450
Protein39g
Carbohydrates40g
Fiber13g
Sugars5g
Fat16g
Cholesterol85mg
Sodium920mg
Saturated Fat3.5g

https://www.jennieo.com/recipes/867-turkey-and-spinach-chile-relleno-with-fresh-tomato-sauce

Our Best Low-Carb Pasta Recipes

May 18, 2016 at 5:16 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website it’s Our Best Low-Carb Pasta Recipes. Recipes like pasta salads, soups, traditional spaghetti and more! Find them all at the Diabetic Living Online website, Enjoy! http://www.diabeticlivingonline.com/

 

 

Our Best Low-Carb Pasta RecipesDiabetic living logo

Carb control is essential in maintaining healthy blood sugar levels, but that doesn’t mean you have to completely cut out noodles. With pasta salads, soups, and traditional spaghetti, our healthy pasta recipes will satisfy your cravings for the hearty comfort foods without weighing you down. Mangia!

 

 

Chicken Alfredo

Ribbons of fresh zucchini and snipped parsley add lively color and nutrients to this easy chicken pasta recipe featuring whole grain noodles, lean chicken, and a light, creamy homemade Alfredo sauce……

 
Poblano Pasta Salad

Taste a touch of the Southwest with this low-calorie pasta salad that’s perfect for a relaxed afternoon on the patio. Make it ahead of time and add the dressing just before serving……

 
Red Pepper-Basil Raviolettis

Cheesy raviolettis, or mini ravioli, are the base of this simple yet satisfying dish. Packed with lean protein and a hearty dose of vitamin C, the low-carb chicken pasta fits right into your healthy eating plan……

 

 

* Click the link below to get all the – Our Best Low-Carb Pasta Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/our-best-low-carb-pasta-recipes

Latin Lettuce Wraps with Salsa

February 24, 2016 at 6:00 AM | Posted in CooksRecipes | Leave a comment
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Lettuce Wraps with a Latin flare! From the CooksRecipes website it’s – Latin Lettuce Wraps with Salsa. The Cooks website is loaded with fantastic recipe ideas of all cuisines! http://www.cooksrecipes.com/index.html

 

Latin Lettuce Wraps with Salsa

Recipe Ingredients:

Roasted Tomato and Poblano Salsa:Cooksrecipes 2
8 plum tomatoes
Olive oil, to taste
2 poblano peppers
2 garlic cloves, unpeeled
1 white onion
1 tablespoon chopped fresh cilantro
Kosher salt, to taste

Lettuce Wraps:
1 pound Certified Angus Beef® ground beef
1 tablespoon adobo seasoning
2 cups cooked jasmine rice
2 limes, finely chopped zest; juice from one lime
2 tablespoons chopped cilantro
2 heads Bibb lettuce, washed, separated and drained

Cooking Directions:

1 – For Roasted Tomato and Poblano Salsa: Coat tomatoes in olive oil and roast in 400°F (205°C) oven until skins begin to blacken; remove skins, core and seed.
2 – Dry-roast poblanos until skins begin to blacken, place in paper bag to cool and remove skins and seeds.
3 – Dry-roast garlic until skin loosens and browns; remove skin.
4 – Slice onion into 1/4 inch pieces and grill until soft and slightly browned.
5 – In food processor fitted with cutting blade, lightly chop tomatoes, onions and garlic.
6 – Chop roasted poblanos by hand and stir into tomato mixture. Add 1 tablespoon chopped cilantro and season with salt.
7 – For Latin Lettuce Wraps: Season ground beef with adobo seasoning; brown beef and drain.
8 – Season cooked rice with finely chopped zest of two limes, juice of one lime and 2 tablespoons chopped cilantro.
9 – Serve lettuce, rice, beef and salsa in separate dishes so guests can build their own wraps.
Makes 6 servings.

http://www.cooksrecipes.com/sandwich/latin_lettuce_wraps_with_salsa_recipe.html

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