Baked Stuffed Poblano Peppers w/ Mini Ears of Corn with Chili Lime Butter

September 27, 2013 at 5:33 PM | Posted in baking, cheese, Jennie-O Turkey Products, Old El Paso Products, Peppers, Uncle Ben's Rice | 1 Comment
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Today’s Menu: Baked Stuffed Poblano Peppers w/ Mini Ears of Corn with Chili Lime Butter


Baked Stuffed Poblano Peppers 006


Spent the morning at a local park, just enjoying the beautiful weather. Then the family started our outdoor sprucing up for the rest of the day. For dinner finally got around to the Poblano Peppers, after being distracted by the Rainbow Trout yesterday. For dinner; Baked Stuffed Poblano Peppers w/ Mini Ears of Corn with Chili Lime Butter.



I’ve had made Stuffed Jalapeno Peppers but it’s the first time I’ve stuffed the Pablano Peppers. They’re a lot easier to work with than the Jalapenos because their bigger and easier to handle. I started by splitting the Poblano Pepper in half and removed the seeds and ribs. Set them aside and gathered my stuffings for them. To stuff it with I used 1 packet Old El Paso Taco Seasoning, Jennie – O Extra Lean Ground Turkey Breast (120 calories 0 carbs), Uncle Ben’s Whole Grain Medley Brown Rice and Quinoa with Garlic, and fresh grated Dutch Gouda Cheese. I cooked the Ground Turkey ahead of time that way when I stuffed it in the Pepper it wouldn’t take as long when baking. As I fried the Ground Turkey I seasoned with Sea Salt, Ground Black Pepper, Roasted Ground Cumin, along with the Old El Paso Taco Seasoning Packet. After it was done I sit aside until I was ready to use for the Stuffing. The Uncle Ben’s Whole Grain Medley Brown Rice and Quinoa with Garlic was leftover from the other night’s dinner so I just had to reheat it a tad before adding into the Pepper.


Ready for the oven!

Ready for the oven!


I also made a Tomato Sauce to top or baste the Pepper in as it was baking. For the Sauce I used 1 8 oz. can of Tomato Sauce and 2 Green Onions that I diced up. In a small sauce pan I added the can of Tomato Sauce and the diced Green Onions and heated on medium heat for about 10 minutes and turned it on low until I was ready to use it. Having everything ready I Stuffed the peppers with the Ground Turkey and the Rice and Quinoa mixture. Ladled about half of the tomato sauce into a 13- by 9-inch casserole dish. Place the peppers on top and ladle over the remaining sauce. Sprinkle the Peppers with the Gouda Cheese, cover the casserole dish with foil and baked for 30 minutes. Removed the foil from the top and cooked until the peppers were very soft, about another 5 minutes. These came out incredible! Half of the Pepper was enough for me. The combination of the Peppers and all the ingredients worked well together to give some fantastic flavor! Have to keep this recipe.



I also boiled a couple of Green Giant Mini Ears of Corn that I buttered with a Chili Lime Butter. The Butter is easy to make. Just took I Can’t Believe It’s Not Butter, 1 teaspoon Chili Powder, and zested 1/2 a Lime. Mixed it all together and done. The Stuffed Pepper and Corn makes one fine meal. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.






The poblano pepper is a mild chili pepper normally grown in Mexico. Fresh poblano peppers are wide and usually served stuffed. Poblanos have a mild taste like bell peppers. The Scoville Heat Unit is used to determine the level of heat in peppers. The measurement for a poblano pepper is 2,500 to 3,000 units, as compared to cayenne pepper, for instance, which has a heat unit of 35,000. Generally, poblano peppers have the same nutritional components as other chili peppers.


Poblano peppers, cooked or raw, are very low in calories and fat. The calorie and fat content does not change when cooked unless cooking oils or butter are added. One cooked poblano pepper has 13 calories. A poblano pepper has well under a half gram of fat, and only a small fraction of that is saturated fat. Poblano peppers do not have cholesterol. Extremely low-calorie foods, such as poblano peppers, make healthy snacks to maintain a low-calorie diet.

Cooked poblano peppers are low in carbohydrates. One poblano pepper contains 2.7 grams of carbohydrates, which is only 1 percent of the total daily value. Out of the 2.7 grams of carbohydrates, 1.1 gram is dietary fiber. This represents 4 percent of the recommended daily allowance of fiber. According to the Mayo Clinic, fiber has a number of health benefits, including regulating bowel movements, controlling blood sugar levels, reducing cholesterol and possibly aiding in weight loss.

5 Pepper Baked Salmon w/ Whole Wheat Noodles, Boiled Mini Carrots,…

July 22, 2013 at 5:22 PM | Posted in carrots, Ronzoni Healthy Harvest Pasta, salmon | 1 Comment
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Today’s Menu: 5 Pepper Baked Salmon w/ Whole Wheat Noodles, Boiled Mini Carrots, and Harvest Grain Baked Bread5 Pepper Salmon Noodles 004



The Half Runner Green Beans are coming in now! Jungle Jim’s Market has all kinds of them in. My Mom went down this morning and picked some up. A lot of Green Beans for upcoming dinners! For dinner tonight I prepared a 5 Pepper Baked Salmon w/ Whole Wheat Noodles, Boiled Mini Carrots, and Harvest Grain Baked Bread.



On a McCormick recipe update I seen a new McCormick Spice ad for a Grill Mates Fiery 5 Pepper. They also had a recipe for a grilled Salmon with Fiery 5 Pepper. Humid and rainy out so I baked the Salmon instead of grilling it. I brushed about a 1/2 tablespoon of Extra Virgin Olive Oil on the two small Salmon Fillets and then Seasoned them with the McCormick Fiery 5 Pepper Spice. Preheated the oven to 400 degrees, put the Fillets in a small baking pan. Baked them for about 11 minutes, until they were fork flaky. The 5 Pepper Spice gave it some nice heat, not over powering but good heat! The fillets came out delicious!



For sides to go with my Salmon I reheated up the leftover Ronzoni Whole Grain Noodles from yesterdays dinner. Just microwaved and added a bit of Extra Virgin Olive Oil, Sea Salt, and fresh chopped Parsley. I also boiled some Mini Carrots and reheated the remaining Harvest Grain Loaf, which I had leftover from yesterday also. For dessert/snack later some Ritz Whole Grain Crackers topped with Philly Fat Free Cream Cheese, love that Philly!




Grilled Fiery 5 Pepper Salmon

A quick and easy recipe for summertime grilling – perfect for a weekday dinner when time is short. Great on salmon as well as shrimp kabobs.

Serves: 4

1 pound salmon fillets

1 tablespoon olive oil

1 tablespoon McCormick® Grill Mates® Fiery 5 Pepper Seasoning

* Brush salmon with oil. Sprinkle with Seasoning.
* Grill over medium-high heat 6 to 7 minutes per side or until fish flakes easily with a fork.




Grill Mates® Fiery 5 Pepper SeasoningMcCormick 5 Pepper
Flavor You Can See!™ Shake on this exciting blend of ancho, chipotle, and roasted chile peppers.

Product Details



Serving Size

1/4 tsp. (0.8g)

Top 20 Power Foods for Diabetes

June 24, 2011 at 2:07 PM | Posted in diabetes, diabetes friendly, Food, low calorie, low carb, vegetables | Leave a comment
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I had been showing  articles from Diabetic Living On Line on 15 Foods that were bad for Diabetes and now I’ll be showing articles on the Top 20 Power Foods for Diabetes and some healthy recipes along with it. All from:

By Lori Brookhart-Schervish; Contributing writer Marsha McCulloch, RD; Reviewed by Connie Crawley, RD, LD, 2009

Including these extra-healthy power foods in your diet will help you meet your nutritional needs as well as lower your risk of diabetes complications such as heart disease. Of course, the foods on this list shouldn’t be the only foods you eat, but incorporating some or all into your diabetes meal plan will help improve your overall health.

Are These Power Foods in Your Diet?

If you already follow a healthful meal plan filled with whole grains, fresh fruits and veggies, and lean protein, congratulations! You’re on your way to a long, healthy life and are taking a major step in controlling your weight and blood glucose levels. Plus, you’re probably already eating a bunch of the foods on this list.

For those who are taking the baby-steps approach to eating better, this list is even more helpful. Not only are these power foods high in fiber, antioxidants, and vitamins and minerals, they’re also familiar and easy to find. That means you don’t have to hunt down any exotic ingredients or shop at specialty grocery stores to find foods that will help you get on track with a healthful meal plan.

#14 Red Onions

Red onions don’t just add great color to salads, sandwiches, and stews. They also score highest in antioxidant power, with yellow onions not far behind and white a distant third.

Onions are also a good source of fiber, potassium, and folate-all good for heart health. Onions’ high flavonoid content also puts them on the map for cancer and cardiovascular research and other chronic diseases, such as asthma. According to a 2002 study in The American Journal of Clinical Nutrition, having a high dietary intake of the flavonoid quercetin found in onions may lower the risk of these chronic illnesses.

One serving of the nonstarchy vegetable is 1 cup raw or 1/2 cup cooked. If you love onions but not the scent that lingers on your breath, try chewing on a few sprigs of parsley or a mint leaf.

Grilled Red Onion and Corn Salad with Roasted Red Pepper Vinaigrette
Grilling the sweet peppers gives the vinaigrette a tantalizing smoky flavor.
SERVINGS: 12 servings

Nonstick cooking spray
3     medium red sweet peppers
2      fresh ears of corn, husks and silk removed
1     large red onion, cut into 1/4-inch-thick slices
1     medium fresh poblano chile pepper
8     ounces fresh haricots verts or whole green beans
4     cups torn red leaf lettuce
4     cups torn green leaf lettuce
1     cup Roasted Red Pepper Vinaigrette (see recipe below)

1. Coat an unheated grill rack with cooking spray. Place peppers, corn, and onion on the prepared rack on an uncovered grill directly over medium heat. For onion, grill about 10 minutes or until crisp-tender, turning once; remove from grill. For corn and peppers, grill for 25 to 30 minutes or until corn is crisp-tender and lightly charred and pepper skins are charred, turning occasionally; remove from grill. Wrap peppers in foil; cool slightly.

2. Meanwhile, in a covered large saucepan, cook beans in lightly salted boiling water until crisp-tender. Allow 2 to 5 minutes for haricots verts or 10 to 15 minutes for green beans. Drain; submerge in ice water. Drain well; set aside.

3. When peppers are cool enough to handle, cut off tops and remove seeds. Carefully remove charred skin. Coarsely chop peppers, keeping red and poblano peppers separate. Reserve red pepper for Roasted Red Pepper Vinaigrette. When corn is cool enough to handle, cut corn kernels from cobs; discard cobs.

4. In a large bowl, combine lettuces. Add beans, corn, red onion, and poblano pepper. Pour 1 cup of Roasted Red Pepper Vinaigrette onto salad; toss gently to coat. Cover; chill any remaining vinaigrette for other salads. Makes 12 (1-cup) servings.

Roasted Red Pepper Vinaigrette: In a food processor, combine chopped roasted red pepper, 1/4 cup sherry vinegar or white wine vinegar, 2 tablespoons water, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper. Cover and process until smooth. With the processor running, slowly add 1/2 cup olive oil in a steady stream. Cover and chill until serving time.

Make-Ahead Directions: Cook vegetables as directed in Steps 1 through 3; cover and chill for up to 24 hours. Prepared Roasted Red Pepper Vinaigrette as directed; cover and chill for up to 5 days.

Nutrition Facts Per Serving:

* Servings: 12 servings
* Calories74
* Total Fat (g)5
* Saturated Fat (g)1
* Sodium (mg)39
* Carbohydrate (g)7
* Fiber (g)2
* Protein (g)2
Diabetic Exchanges
* Vegetables (d.e.)1
* Fat (d.e.)1

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