Ingredients

6 green peppers washed, topped & seeded
1 1/2 lb to 2 lb. ground beef, or ground turkey, or mix with sweet or hot Italian sausage, ground sirloin (whatever is your taste!)
1 C cooked brown rice (white if you prefer)
1 small onion
1 t salt
1/8 t black pepper
dash of basil (one person suggested that you use 1/2 t)
1/2 C ketchup
1 8 oz can tomato sauce w/ or w/out seasoning

*Additional ingredients that were suggested if you like: mushrooms; zucchini; parmesan; mozzarella; cheddar cheese; instead of 6 green bell peppers use 2 green, 2 yellow, & 2 orange; stewed tomatoes; bacon; tomato soup (instead of sauce + 1/2 can of water); garlic; 1/4 t cinnamon

Directions

Brown beef in skillet. Combine meat & next 6 ingredients. Stuff bell peppers. Arrange bell peppers in large crock pot. Can be stacked. Pour tomato sauce over peppers. Cook on low for 6 to 7 hours or on high for 3 to 4 hours.

Serving Size

6

Preparation Time

15 minutes

Cooking Time

4 to 7 hours

Thanks
Dee

:0)

1 medium sweet red bell pepper
1/2 small jar Roasted Red Peppers
1/2 tsp. sugar (I use Splenda)
1/4 tsp. salt
4 oz. light cream cheese
1/4 C lowfat plain yogurt or lite sour cream
1/8 tsp. hot pepper sauce

Wash outside of red pepper and remove small slice from top; carefully remove seeds and fibers. Set aside. In blender container or food processor bowl (food processor works best) with metal blade, combine roasted red peppers (drained) with sugar, salt, cream cheese, yogurt(or sour cream) and hot pepper sauce. Cover; blend until smooth. Transfer to covered bowl and refrigerate at least 2 hours to blend flavors. To serve, spoon dip into hollowed out red pepper. Serve with fresh vegetable dippers and/or crackers.

Store in refrigerator.
Makes 1 Cup.

Ingredients:

1/2 C balsamic vinegar
1/3 C olive oil
1 T sugar
1 garlic clove, pressed
1/2 t salt
1/4 t pepper
6 boneless, skinless chicken breasts
1 lg green bell pepper, quartered
1 lg red bell pepper, quartered
1 lg purple onion, cut into 3/4" thick slices
2 lg avocados, peeled & sliced
8 (10-in") whole-wheat flour tortillas

Avocado Mayo:

2 small avocados
1/2 C mayo
1 garlic clove, pressed
1 T lemon juice
2 T chopped fresh basil

Directions:

Whisk together first 6 ingredients. Place chicken breasts in a heavy-duty zip-top plastic bag; pour 1/2 of vinegar mixture over chicken. Place bell pepper, onion, & avocado in a heavy-duty zip-top plastic bag; pour remaining vinegar mixture over vegetables. Seal bags, & chill at least 1 hour, tossing occasionally. Remove chicken & veggies from marinades & discard marinades. Grill chicken & veggies, covered w/grill lid, over medium-high heat 20 minutes or until chicken is done, turning once. Remove veggies from grill when done. Cool; cut chicken & veggies into strips. For mayo: Peel avocados & mash in a small bowl; stir in mayo & remaining ingredients. Cover & chill. Spread tortillas with avocado mayo. Place chicken & veggies on tortillas; roll up. Cut in 1/2 diagonally. Makes 6 to 8 servings.

Makes about 1 1/2 C.

WW Core Crockpot Sour Cream Salsa chicken

6 boneless, skinless chicken breasts
1 large bottle picante salsa
2 TBS. taco seasoning
onion, diced
8-oz. FF sour cream
I lightly browned the chicken, sauteed the onions, and placed all this in the crockpot. Pour the bottle of salsa over all, then sprinkle with taco seasoning, and cook on low for 8 hours, or high for 4. When it's through, I add the sour cream and stir and let it set for 30 mins. on "warm".
You can add mushrooms, black olives, black beans, corn, cilantro, and more sour cream. I made brown rice Spanish rice, just adding some of the liquid from the chicken dish and more salsa, and a little red pepper.

4 pork chops
1 pkg. onion soup mix
1 regular can chicken broth

Turn crockpot on high (6 hours) or low (8 hours). You can brown the chops for 3-4 minutes in a skillet first. Mix the soup mix and broth and pour on top of pork chops in the crockpot.

I used boneless, lean cut chops. They were so moist and tender after 6 hours on high with lots of juice if you want to fix potatoes or brown rice to go with them. They smell heavenly while they're cooking, too!

Cream of Mushroom Soup

1 pound mushrooms, coarsely chopped (about 4 cups)
3 cups low sodium chicken broth
1 teaspoon vegetable oil
2 onions, chopped
1 carrot, peeled and thinly sliced
1 celery stalk, finely chopped
1 cup evaporated skim milk
3 tablespoons whole wheat flour
1/4 cup finely chopped parsley
1/4 teaspoon dried thyme leaves, crumbled
1/4 teaspoon dried marjoram leaves, crumbled
Freshly ground pepper to taste.

This creamy soup is especially satisfying in cold weather. you can also use it as a sauce over veggies or pasta, or as a base for casseroles.

1. In a medium saucepan, combine 3 cups of the mushrooms with 1 1/2 cups of the broth; bring to a boil. Reduce heat and simmer, covered, about 20 minutes. Transfer to a blender or food processor; puree, then return to the saucepan.
2. Meanwhile, in a large nonstick skillet, heat the oil. Saute the onions, carrot and celery until softened, about 5 minutes. Add the remaining mushrooms; cook, stirring occasionally, until the vegetables are wilted, about 10 minutes. Add to the mushroom puree in the saucepan, along with the remaining broth.
3. In a small bowl, whisk the milk and flour until smooth; whisk into the mushroom mixture. Bring to a simmer, stirring constantly (do not let the soup boil). Reduce the heat and simmer, stirring occasionally, about 15 minutes. Add the parsley, thyme, marjoram and pepper; simmer 5 minutes.

Per Serving: 157 calories, 4 g Total Fat, 1 g Saturated Fat, 3 mg Cholesterol, 190 mg Sodium, 25 g Total Carbohydrate, 4 g Dietary Fiber, 11 g Protein, 234 mg Calcium.

Makes 4 servings.

Points per serving: 3

I found a serving size to be 1 3/4 cup (if you divide the output into 4 equal servings).

Tip: Combine wild and cultivated mushrooms, or soak 1/2 ounce dried mushrooms in warm water and add them.

Servings - 4

Nutrition Info - Per Serving: 157 calories, 4 g Total Fat, 1 g Saturated Fat, 3 mg Cholesterol, 190 mg Sodium, 25 g Total Carbohydrate, 4 g Dietary Fiber, 11 g Protein, 234 mg Calcium.

INGREDIENTS:

1 eggplant, 3" in diameter, peeled & cut into 4 1/2" thick slices
4 t olive oil
1/2 t salt
1/8 t ground black pepper
1/4 C pasta sauce
4 oz Canadian bacon (optional)
1/2 C shredded part-skim mozzarella cheese

DIRECTIONS:

Preheat the oven to 425 degrees. Brush both sides of the eggplant w/the oil & season w/the salt & pepper. Arrange on a baking sheet & bake until browned & almost tender, 6 to 8 minutes, turning once. Spread 1 T of pasta sauce on each eggplant slice. Top, if desired, w/the Canadian bacon & shredded cheese. Bake until cheese melts, 3 to 5 minutes.

Yields: 4 servings

INGREDIENTS:

8 boneless, skinless chicken breast halves
10-12 small red potatoes, quartered
1 t dried rosemary leaves, crushed
1/2 t peppered seasoned salt
4 garlic cloves, minced
2 T olive oil
1/4 C shredded fresh Parmesan cheese
1/4 C chopped fresh chives

Heat oven to 425. Arrange chicken & potatoes in ungreased 15x10x1" baking pan. In a small bowl, combine rosemary, seasoned salt, garlic & oil: mix well. Brush over chicken & potatoes. Sprinkle with cheese. Bake @ 425 degrees for about 40 minutes or until chicken is golden brown, its juices run clear, & potatoes are light golden brown. Sprinkle with chives.

(I was thinking if you don't eat potatoes, you might try substituting a different veggie. If you wanted to use cauliflower, I just would put it in about the last 15 minutes or so.)

1 can Black Beans
1 can Corn
1 jar Salsa
1/2 Brick LF or FF Cream Cheese (cut in chunks)
4 Frozen Chicken Breasts

Cook all together except for cream cheese on high for 5-6 hours. In the last 1/2 hour, throw the cream cheese on top & let it melt.

8 servings
WW estimated POINTS per serving 5

INGREDIENTS:

1 (2 1/2) lb boneless beef round roast
1 medium onion, sliced
1/4 t salt
1/4 t pepper
2 (8 oz) cans no-salt-added tomato sauce
1 (0.7 oz) pkg Italian Salad dressing mix

Slice roast in half; place in a 3 1/2 qt electric slow cooker. Add onion & remaining ingredients. Cover & cook on high setting 1 hour, reduce to low setting & cook 7 hours. Slice meat to serve.

1 medium zucchini
1 t fresh lemon juice
1/8 t table salt
1 piece corn on the cob, shucked
1 medium tomato, coarsely chopped
1 T red onion, coarsely chopped
3 T low fat vinaigrette, divided
1 small wheat pita, without pockets

Trim ends of zucchini. Using a cheese planer, thinly slice zucchini horizontally into long ribbons. With a knife, cut ribbons in half lengthwise to make long strips. Toss zucchini with lemon juice & salt; set aside on paper towels.

Cut kernels from corn & place in microwave safe bowl. Microwave corn kernels on HIGH for 1 minute just to remove "rawness." Corn should still be crisp.

Gently combine corn, tomato, onion & half of vinaigrette.

Toast pita bread & cut into bite-size triangles.

To serve, mound zucchini & pita triangles on each serving plate; top with corn mixture. Drizzle remaining vinaigrette over salad & serve.

Serves 2

2 WW points per serving

2 C cooked penne pasta
1 C cherry tomatoes, quartered
4 oz. crumbled feta cheese
1/2 C bottled FF Italian salad dressing
1/3 C fresh basil, lightly packed & cut into strips
1/4 C red onion, chopped
1/4 C sun-dried tomatoes, dehydrated & reconstituted, chopped
2 (4 oz.) boneless, skinless chicken breasts, grilled or broiled, cut into thin slices

Toss all ingredients together except the chicken. Top pasta mixture with chicken. Serve warm or chilled.

Makes 4 servings

290 calories, 9g fat, 4g fiber

INGREDIENTS:

4 oz small uncooked seashell pasta
2 1/2 T extra virgin olive oil
3 T butter
2 cloves garlic
1 sprig fresh basil, chopped
1 (8 oz) can artichoke hearts, drained & quartered

DIRECTIONS:

Bring a pot of lightly salted water to a boil. Add seashell pasta, cook 8 to 10 minutes, until al dente, & drain. Heat the olive oil & melt the butter in a skillet over medium heat. Mix in the garlic, basil, & artichoke hearts, & cook 5 minutes, until heated through. Toss with the cooked pasta to serve.

6 Tilapia fillets
1/4 C extra-virgin olive oil
4 sprigs fresh thyme
3 tomatoes--peeled, seeded & chopped
1/2 C coarsely chopped green olives
1/4 t dried hot red pepper flakes
2 garlic cloves--minced
1/2 C finely chopped red onion
1 T fresh lime juice

Preheat the oven to 400 degrees. Lightly oil a shallow baking dish large enough to hold the fillets in one layer. In a bowl, stir together the oil, thyme, tomatoes, olives, red pepper flakes, garlic, onion, & lime juice. In the prepared baking dish, arrange the fillets, skin sides down, season them w/salt, & spoon the tomato mixture over them. Bake the fish, uncovered, in the middle of the oven 15 to 20 minutes, or until it just flakes.

1 1/2 lb lean ground beef
1 onion, chopped
2 t minced garlic
2 8 oz cans crushed tomatoes
1 1/2 t salt
1 t dried oregano
1 12 oz pkg Whole Wheat lasagna noodles
12 oz cottage cheese
1/2 C grated Parmesan cheese
16 oz shredded mozzarella cheese

In a large ckillet over medium heat, cook the ground beef, onion, & garlic until brown. Add the tomatoes, salt, & oregano & stir until well incorporated. Cook until heated through. In a large bowl mix together the cottage cheese, grated Parmesan cheese, & shredded mozzarella cheese. Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break the noodles to fit into the crockpot. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, & cheese until all the ingredients are used. Cover & cook on low heat in crockpot for 6 to 8 hours.

(You can always used FF or lowfat cheeses)

We didn't use the 1 T sugar for the marinade & it was still delicious. I honestly don't think that you will miss it. This was a very, very good recipe.

Asian Chicken Salad

Serves: 4

The fruit that tops this salad helps to make an already healthy dish packed with even more vitamins. Reprinted with permission by Public Health - Seattle & King County.

INGREDIENTS
2 cups cooked chicken, skin removed, cut into bite-sized pieces
4 cups cabbage, shredded
1 cup mushrooms, sliced
1 cup carrots, grated
2 tablespoons cilantro, chopped
1 cucumber, thinly sliced
3 green onions, thinly sliced
1 mandarin orange or tangerine, divided into sections
1/2 cup nonfat Asian or Oriental-style salad dressing
black pepper

DIRECTIONS
1. In a large bowl, combine chicken, cabbage, mushrooms, carrots, cilantro, cucumber, and dressing. Toss well.
2. Top with green onions and tangerine sections. Pepper to taste.

NUTRITION INFO
Calories: 125.5
Fat: 0.9 g
Carbohydrates: 19.5 g
Protein: 10.9 g

Ingredients

1 C Quaker Oats, quick or old fashioned, uncooked
1 C low fat buttermilk
1/4 C egg substitute or 2 egg whites, lightly beaten
2 T margarine, melted
1 t grated lemon zest
1 C all-purpose flour
3 T granulated sugar or heat-stable sugar substitute equal to 3 T sugar
1 t baking powder
1/2 t baking soda
1/4 t salt (optional)
1 C fresh or frozen blueberries (do not thaw)

Directions

Heat oven to 400 degrees. Lightly spray 12 medium muffin cups with cooking spray. In medium bowl, combine oats and buttermilk; mix well. Let stand 10 minutes. Stir in egg substitute, margarine and lemon zest until blended.
In large bowl, combine flour, sugar or sweetener, baking powder, baking soda and salt; mix well. Add oat mixture all at once; stir just until dry ingredients are moistened. (Do not over-mix.) Gently stir in berries. Fill muffin cups almost full. Bake 20-25 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.

Yield: 1 dozen

Optional: 1/2 C chopped walnuts

Ingredients

1 rectangle graham cracker
2 T Cool Whip Free

Nutritional Info

Fat: 1.8 g
Carbs: 13.5 G
Calories: 77.5
Protein: 1.0 g

Spread cool whip on one half of graham cracker. Top with the other half. Place in freezer for about an hour (longer if you can wait!)

Number of Servings: 2

(This is from WW)

2 tsp olive oil
2 C chopped onion
4 C fat-free, less sodium chicken broth
2 C fresh corn kernels (about 2 ears)
2 cloves garlic, chopped
1 C instant dry polenta
½ C Parmesan cheese, freshly grated
½ tsp salt
1/8 tsp freshly ground black pepper
1 C chopped tomato
½ cup chopped fresh basil

Heat oil in dutch oven over medium heat. Add onion and cook until tender, about 8 minutes, stirring occasionally. Stir in broth, corn, and garlic; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Slowly add polenta, stirring with a whisk until polenta is thick (about 5 minutes). Add cheese, stirring to melt. Stir in salt and pepper. Remove from heat; sprinkle with tomato and basil. Serve immediately. Serves 7 about 1 cup per serving.

Calories: 194 (20% from fat), Fat 4.3g, Protien, 8.9 g, Carb: 31.6 g, Fiber 4.6 g, CHOL 6 mg, sodium 457 mg, Calc 134 mg.

Low-Carb. Grilled Pork Chops

Ingredients

2 Tbs. vegetable oil
1 tsp. salt
1/2 tsp. ground white pepper
1 shallot, crushed
3 lb. pork chops (4 large chops)
Chive Cream
1 C. whipping cream
1/4 tsp. lemon extract
1/4 tsp. salt
1/8 tsp. ground white pepper
1/4 C. minced fresh chives

Directions
In a shallow pan, stir together oil, salt, pepper, and shallots. Place pork chops in pan, coat with marinade on both sides, and let rest for 15 - 30 minutes. For cream: In a small saucepan over medium heat, place cream and lemon extract. Simmer until reduced by about 1/3; keep warm over low heat. Just before serving, season with salt and pepper, then stir chives into warm cream sauce. Prepare a charcoal fire or preheat broiler. Place pork chops on grill or under broiler, about 4" from heat, and cook until browned on one side. Turn and cook second side until lightly browned and slightly firm. Serve chops immediately, drizzled with Chive Cream.

Ingredients
1/2 C. olive oil
3 Tbs. wine vinegar
1 Tbs. sugar
1 Tbs. crushed garlic
1/2 tsp. each of thyme, oregano & basil
1/2 tsp paprika
1 tsp. Dijon style mustard
1/8 tsp. pepper

Directions
Combine all the ingredients, pour over sliced tomatoes or cucumbers, and marinate at room temperature for 1/2 hour.

4 to 6 servings
Start to Finish: 17 minutes

Ingredients

1 pound baby zucchini or 3 medium zucchini
1 tablespoon olive oil
1 small onion, cut into thin wedges
1/4 cup chopped walnuts
1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions

1. Rinse and trim zucchini. If using medium zucchini, cut in half lengthwise and then into 1/2-inch slices.

2. In a large nonstick skillet heat olive oil over medium heat. Add zucchini and onion. Cook, stirring occasionally, for 6 to 8 minutes or just until vegetables are tender.

3. Add walnuts, oregano, salt, and pepper. Cook and stir for 1 minute more. Makes 4 to 6 servings.

Nutrition Facts
Servings Per Recipe 4 to 6 servings Calories 106, Total Fat (g) 9, Saturated Fat (g) 1, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 4, Cholesterol (mg) 0, Sodium (mg) 146, Carbohydrate (g) 6, Total Sugar (g) 1, Fiber (g) 1, Protein (g) 4, Vitamin A (DV%) 0, Vitamin C (DV%) 67, Calcium (DV%) 3, Iron (DV%) 2, Percent Daily Values are based on a 2,000 calorie diet

A sprinkle of Parmesan and a drizzle of olive oil transform tomatoes into the perfect summer side dish. Or try sandwiching them between slices of your favorite whole-wheat country bread.

Serves: 4
Preparation time: 20 minutes

Ingredients

4 tomatoes, halved horizontally
1/4 cup freshly grated Parmesan cheese
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
Freshly ground pepper to taste
4 teaspoons extra-virgin olive oil

Preparation

1. Preheat oven to 450° F.

2. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.

Enjoy!

Nutrition Facts
Per serving:
91 calories
6 g fat (2 g sat, 4 g mono)
4 mg cholesterol
6 g carbohydrate
3 g protein
2 g fiber
375 mg sodium
363 mg potassium

TAKE OUT BAY LEAF BEFORE adding anything else/or whisking milk so that you can remove it whole & don't have little pieces! Just a hint!!

Nutrition Facts
Serving size: about 1 cup
Calories 404
Total Fat 12 g
Saturated Fat 2 g
Protein 20 g
Total Carbohydrate 57 g
Dietary Fiber 17 g
Sodium 335 mg
Percent Calories from Fat 25%
Percent Calories from Protein 20%
Percent Calories from Carbohydrate 55%

12 cups coarsely ground zucchini, unpeeled
5 medium onions
1 green bell pepper
1 red bell pepper
5 tablespoons salt
3 cups sugar
2 1/2 cups cider vinegar
2 tablespoons cornstarch
1 teaspoon mustard seed
1 teaspoon turmeric
2 tablespoons celery seeds

Coarsely grind the onions and peppers. Stir in zucchini and salt. Cover and allow to sit for 3 hours. Drain and rinse well.
Combine the remaining ingredients to make a syrup, boiling until sugar dissolves and mixture has thickened. Add to vegetables and cook for 20 minutes.

Ladle into hot canning jars, adjust seals. Process in a boiling water bath for 10 minutes.

With zucchini baked into the crust topped off with a light sprinkle of veggies and cheese, this is a nutritious and delicious meal.

Ingredients
3 C. shredded zucchini
3/4 C. egg substitute
1/3 C. all-purpose flour
1/2 tsp. salt
2 C. shredded mozzarella cheese
2 small tomatoes halved and thinly sliced
1/2 C. chopped onion
1/2 C. julienned green pepper
1 tsp. dried oregano
1/2 tsp. dried basil
3 Tbsp. Parmesan cheese

Directions
In a bowl combine zucchini and egg; mix well. Add flour and salt; stir well. Spread on to the bottom of a 12 inch pizza pan coated with cooking spray. Bake at 450 degrees for 8 minutes. Reduce heat to 350 degrees. Sprinkle with mozzarella, tomatoes, onion, green pepper, oregano, basil and Parmesan cheese. Bake for 15-20 minutes or until onion is tender and cheese is melted.

Ingredients:
2 TB butter or margarine
4 cups zucchini, thinly sliced
1 sm. onion, chopped
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1 refrigerated pie crust
2 cups shredded mozzarella cheese
1 cup fresh basil leaves
2 tomatoes, thinly sliced
olive oil

Preparation Instructions:
Melt butter in skillet and sauté zucchini and onion until tender. Add seasonings. Place pie crust in tart or quiche pan. Place cheese on bottom of pan and spread basil leaves on top. Add zucchini and onions and layer tomatoes on top. Sprinkle with olive oil and freshly ground salt and pepper to taste. Bake at 400 degrees for 40 minutes or until brown.

1/2 C yellow cornmeal
1/2 C cold water
1 1/2 C boiling water
1/2 t salt
1/4 C chopped onion (about 1 small)
1 clove garlic, finely chopped
2 T chopped fresh or 2 t dried marjoram leaves
1 medium tomato, cut into 6 slices
2 T finely crumbled Gorgonzola or blue cheese

Mix cornmeal & cold water in 2-qt nonstick saucepan. Stir in boiling water & salt. Cook, stirring constantly, until mixture thickens & boils; reduce heat. Cover & simmer 10 minutes, stirring occasionally; remove heat. Cool to room temperature.

Spray a rectangle baking dish, 11x7x1 1/2" with nonstick cooking spray. Stir onion & garlic into cornmeal mixture. Spread in backing dish. Sprinkle with half of the marjoram. Cover & refrigerate at least 6 hours.

Heat oven to 425. Spray cookie sheet with nonstick cooking spray. Cut cornmeal mixture into 6 rectangles; place on cookie sheet. Bake 5 minutes. Place tomato slice on each rectangle. Sprinkle with remaining marjoram & the cheese. Bake 5 to 7 minutes longer or until tomato is hot & cheese begins to melt.

6 servings

Calories per serving 35
Carb 4 g
Fat 1 g
Chol 5 g