Zone Stuffed Peppers

Makes 2 servings - 3 blocks each

6 green bell peppers - 4 with tops off and 2 diced up for stuffing (2c)
1 c diced onion (1c)
2/5 c cooked brown rice (2c)
1 1/4 c diced tomato (1 c)
6 oz lean ground beef** (4 p)
2 oz low fat cheese (2p)
2 t EVOO (6f)
salt and pepper

** I substituted Yves Veggie Ground Round to make this dish vegetarian (I used 1 & 1/2 c of the veggie ground round). Rich couldn't even tell the difference! To make this super quick, I used frozen precut onion and diced bell pepper. I used the peppers I had, yellow and red.

Cook 4 peppers ina small amount of water and salt in the microwave, until slightly tender. Combine rice, diced peppers, tomato, hamburger meat, and salt and pepper and saute in EVOO until veggies are tender. Stuff the 4 green peppers with mixture. Any remaining mixture should be placed around stuffed peppers. Bake in 350 degree oven, top with cheese and serve.

Spaghetti Squash Mania!

I picked up a couple of spaghetti squash at the store today and am excited to try a couple of different recipes!

Wikipedia describes Spaghetti Squash as:

The spaghetti squash (Cucurbita pepo) (also called vegetable spaghetti, noodle squash, "Spaghetti Marrow (in the UK) , squaghetti or Sharkfin Melon 鱼翅瓜 to Chinese) is an oblong seed-bearing variety of winter squash. The fruit can range either from ivory to yellow or orange in color or green with white streaks. Its center contains many large squash seeds. Its flesh is bright yellow or orange or white for the latter variety. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti or shark's fin (when cooked in a soup form). Spaghetti squash can be baked, boiled or steamed, and served with sauce as for pasta, or used as a vegetable base for macaroni and cheese. Spaghetti squash contains many nutrients including folic acid, potassium, vitamin A, and beta carotene. It is also a food low in calories, averaging 75 calories in 8 cooked ounces. It is a Chinese native vegetable."

So, there are 2 recipes that I can't wait to try!

The first is from Food Network's Michael Chiarello. His show, Easy Entertaining with Michael Chiarello, has such fun dishes. I've tried a couple of them and they are yummy! Anyway, this one is called Spaghetti Squash with Marinara. I think that pretty much sums up the dish! It will be an easy dish to make tonite! I hope it's a great substitute for spaghetti!!

The second and equally yummy sounding is Simple Spaghetti Squash. It sounds really fresh and yummy! I thought I'd make it tonite, but I'll wait until later this week when I can pillage my Dad's garden for a couple of tomatoes!

So, we'll see how the spaghetti squash adventure goes! I'll keep you posted!

Lighter Vegetable Lasagna

This is a great summer fresh vegetable lasagna. It's so delicious and smells amazing while cooking! Serve with a yummy salad and crusty bread!

Lighter Lasagna Ingredients

2 c Zucchini; cubed
2 c Cottage cheese; lowfat
1 c Cubed bell peppers
1 c Mozzarella cheese; part skim
1 c Chopped tomatoes
4 c Sliced mushrooms
1/4 c Grated parmesan cheese
1/4 ts Salt
1/3 c Dry red wine
3 1/2 c Tomato sauce; prepared
3 tb Chopped fresh basil
1 lb Uncooked lasagne noodles
10 oz Fresh spinach; rinsed


Preheat the oven to 350F.
Combine the zucchini, peppers, tomatoes, mushrooms, salt, and wine in a saucepan, bring to a boil, cover, and then simmer on low heat for about 10 minutes, until vegetables are tender and juicy. Stir in the basil and set aside.

Cover and cook the spinach on high heat in just the water clinging to the leaves for 3 minutes, until wilted but still bright green. Drain and chop coarsely.

Combine with the cottage cheese, mozzarella, and Parmesan and set aside.

Spread 1 cup of the tomato sauce evenly on the bottom of a 3-inch-deep nonreactive 8x12-inch baking dish. Layer with 5 or 6 noodles, 1 generous cup of undrained vegetables, and 1 cup of the spinach-cheese mixture. Cover with a second layer of noodles, 1 cup of sauce, 1 heaping cup of vegetables, 1 cup of the spinach-cheese mixture, and a third layer of noodles. Finally, add the rest of the vegetables, the remaining spinach-cheese mixture, a fourth layer of noodles, and the rest of the sauce. Cover tightly with foil and bake until the noodles are tender, about 60 minutes. Let sit at least 10 minutes before cutting.

Recipe by: Moosewood Restaurant Low-Fat Favorites

The Best Mashed Potatoes Ever!

I have never been successful at making mashed potatoes. This is the beset recipe I have made so far and it turned out great! The next time, I will not add so much garlic, or I will omit to change the recipe a bit. They were light and fluffy, creamy and oh so delicious!!!

Official Taste Tester: Best potatoes you've made!

The recipe:

1 bulb garlic, unpeeled
1/2 teaspoon olive oil
2 pounds potatoes, rinsed and quartered (use russet, yukon gold, or red creamer)
3/4 teaspoon salt
2/3 cup Parmesan cheese, grated
3/4 cup half and half (I used half and half)
3 tablespoons unsalted butter (I used margarine)
sea salt, to taste
ground pepper, to taste

Heat oven to 425 F. Slice 1/2 inch top off garlic bulb and drizzle with olive oil. Wrap in aluminum foil. Bake until garlic is soft and golden, about 45 minutes. Remove from oven. When cool enough to handle, peel garlic cloves, mince and set aside.

In large pot, add potatoes and cover with water and 3/4 teaspoon of salt. Bring to a boil then reduce heat and simmer, uncovered, until tender, about 15 to 25 minutes.

Drain potatoes and force through a potato ricer or mash potatoes until smooth into a large bowl. Mix in Parmesan and garlic. Cover and keep warm.

Heat half and half, butter, salt and pepper in a small saucepan over medium-low heat until butter has melted. Pour over potatoes and combine. Adjust salt and pepper to taste

I found this recipe HERE on the Whole Foods Market website they have a ton of great recipes! Check it out!!!

Spinach and Cheese Quiche

This is an interesting take on traditional quiche. It's a lightened up version that you won't feel guilty about eating, even though you won't be able to taste that it's a lightened version!!!

YUM!! This was so good that I had to fight with Rich for the left-overs and I don't like to eat left-overs!!!

1 (12 oz) can evaporated fat-free milk
1/3 c low-fat cottage cheese
1/4 c grated parmesan cheese (or extra-sharp cheddar, smoked gouda, aged or sharp provolone, percorino)
2 large eggs
3 egg whites
1/2 t salt
1/4 t freshly ground pepper
1 pie crust, baked and cooled (I just bought the ready-made kind at the store)
1 (10 oz) box frozen chopped spinach, thawed and squeezed dry

Preheat oven to 425 F.

In a medium bowl, whisk the milk, cottage cheese, parmesan, eggs, egg whites, salt, and pepper.

Place the pie plate on a baking pan; spread the spinach over the pie crust, then pour the filling over the spinach. Bake 15 minutes; reduce the oven temperature to 350 F and bake until the filling is set, 20 minutes longer. Let cool about 10 minutes before serving.

**Hint: Make sure your pie crust covers the pie otherwise, the filling will overflow under the crust and the crust will be soggy.

Makes 12 servings

Indian Recipe

This recipe comes from sister Pam who says: "This is a great recipe from "quick-fix vegetarian" that satisfy any Indian craving."

potato "dosadillas"

1 tablespoon extra-virgin olive oil
2 tablespoon minced scallions or onion
2 cups mashed potatoes*
1/2 cup frozen baby peas, thawed
1 1/2 teaspoon curry paste or powder
4 large whole wheat tortillas

Heat oil in skillet.
Add the scallions until softened. Add the potatoes, peas, and curry and cook until well mixed and hot. (If you like spicy food, add a little more curry to taste)

Divide the mixture evenly over half of each of the tortillas. Fold the tortillas over and place them, two at a time, in a large nonstick skillet or griddle over medium heat. Cook, turning once, until lightly browned on both sides. Keep them warm while cook the remaining dosadillas. Serve them whole to be cut with a knife and fork, or cut them into wedges to eat out of hand.

**The mashed potatoes can come from a variety of sources. you can plan ahead and make extra baked or mashed potatoes for dinner the night before, putting the extra aside for this recipe.
If you don't have cooked potatoes on hand, you can quickly microwave some and then make this "mashed potatoes"

Eggplant Lasagna

Well, lasagna doesn't exactly always take the best pictures, but I assure you it's delicious!!!

I'd never actually had eggplant before tonite, but always wanted to try it (basically b/c it is pretty!). I was very impressed with this dish and liked it very much. A definite make again!

Eggplant Lasagna:

6 lasagna noodles (I used whole wheat)
3 c chopped, peeled eggplant
1 medium green bell pepper, diced (about 1 c)
1 lg onion, chopped (about 1 c)
1/4 c fresh basil or 1 T plus 1 t dried, crumbled
3 medium cloves garlic, minced, or 1 & 1/2 t bottled minced garlic
2 8 oz no-salt-added tomato sauce
2 t low sodium Worcestershire sauce
1/8 t salt
1/4 t fennel seeds (optional)
1 c fat free cottage cheese
1 c part skim mozzarella chz, shredded
2 T shredded or grated parmesan chz

Preheat oven to 350F. Spray 12x8x2-inch glass baking dish w/ vegetable oil spray.

In a large stockpot, cook noodles using package directions, omitting salt and oil.

Meanwhile, heat a large nonstick skillet over medium-high heat. Remove skillet from heat and spray with vegetable oil. Cook eggplant, bell pepper, onion, basil, and garlic for 10 minutes, or until eggplant is tender, stirring occasionally; reduce heat to medium if mixture sticks to skillet.

Add tomato sauce, Worcestershire sauce, salt, and fennel. Bring to a boil; reduce heat, and simmer, uncovered, for 15 minutes, or until sauce has slightly thickened and bell pepper is tender. Remove from heat.

To assemble, lay 2 noodles lengthwise in baking dish. Spread a scant 1 c eggplant mixture over noodles. Spoon half the cottage chz over sauce; spread evenly. Sprinkle w/ 1/4 c mozzarella. Repeat layers twice, ending with remaining 1/2 c mozzrella. Tuck in ends of noodles if overhanging; cover w/ aluminum foil.

Bake for 30 min. Remove from oven, discard foil.

Sprinkle lasagna w/ parmesan; let stand for 5-10 min to allow chz to melt and to make slicing easier.

Calories: 214
Protein: 15g
Carbs: 30 g
Fat: 4g
Fiber: 4g

ENjoy!

Vegetable Lasagna!

This is a super fast, easy recipe that is sure to be a crowd pleaser! Not to mention that it only has 251 cal per serving and 9 g fat!

I would definitely make this again!

From "the woman" : "very tasty and not too chewy like some lasagnas"
The woman will be taking over as "taste-tester" until the husband returns from Iraq!

The recipe:
Vegetable Lasagna!

6 dried lasagna noodles (I use whole wheat! Gotta look out for the heart! Whole grains!)
2 & 1/2 cups zucchine and/or yellow summer squash halved lengthwise and sliced (2 medium)
2 cups fresh sliced mushrooms
1/3 cup chopped onion (1 small)
2 t EVOO
1 c light (or skim) ricotta cheese
3 T finely shredded Parmesan chz (1 oz)
1/4 t black pepper
2 C purchased pasta sauce (I use Ragu Garden Primavera .. so good and has LOADS of veggies!)
1/2 c chopped, seeded tomato (1 medium)

1 - cook noodles according to package directions; drain and rise with cold water. drain well.

2 - In a large non-stick skillet cook and stir squash, mushrooms, and onion in hot oil over medium-high heat about 5 min or until tender; remove from heat and set aside. In a small bowl combine ricotta cheese, Parmesan Cheese, and pepper.

3- To assemble, place 3 lasagna noodles in bottom of a 2 - quart rectangular baking dish, trimming to fit as necessary. Spoon half of the ricotta chz mixture over the noodles. Top w/half of the veggie mix, half of the sauce, and half of the mozzarella chz. Layer w/ remaining noodles, ricotta chz mix, veggie mix, and sauce.

4- Bake, uncovered in a 375 oven for 30 min. Sprinkle with tomato and the remaining mozzarella chz. Bake 5 more or until heated through. Let stand 10 min before serving.

Serve w/ a yummy side salad and brownies!

Delicious Stuffed Pepper Recipe

This is such a nutritious, filling alternative to the traditional stuffed pepper.

1 &1/4 c fat-free reduced sodium chx broth
1 c couscous
1 T olive oil
1 medium onion
3 cloves garlic, minced
2 c fresh spinach
1 c canned corn, drained
1 c canned diced tomatoes
1 c grated lowfat/nonfat mozzerella chz
4 red/yellow/green peppers cored, stemmed, and seeded
4 tsp grated parmesan

Heat oven to 350. Coat a baking dish with cooking spray. heat chx both in a small saucepan until poinlin; add couscous, cover and remove from heat. let stand 10 min; fluff with a ford and set aside.

warm oil in a large pan over medium heat; saute onion and garlic until translucent, 5 to 10 min. add spinach and saute until wilted. add corn and tomatoes (with juices) and cook for 5 min. remove from heat, drain and transfer to a bowl.

stir in couscous and mozzarella; season w/ salt and pepper. place peppers upright in baking dish and fill with stuffing, then top with parmesan.

bake 20 min (including pepper tops). serve warm

383 calories

Serve with northern beans!

ENJOY!