Slow Cooker Stuffed Sweet Peppers

I've been plagued with poison ivy this week and unfortunately haven't felt like going too crazy in the kitchen. But I'm a food addict, so I decided the slow cooker is my new bestie. It is tweakable, forgettable, and oh so forgiving. The produce drawer in my fridge is stuffed full this week, so it's Stuffed Peppers darlings. This can be done many different ways using different colored peppers, meats, and fillers. Try quinoa or brown rice in place of my go to Jasmine. I used ground turkey but you could use beef, chicken, or go meatless and load up on veggies such as zucchini or eggplant.  This recipe is low fat and can be as healthy as you want to make
it!

Stuffed Sweeties

Stuffed Sweeties

2 1/2 sweet peppers, seeded and halved (I used red and orange)
2 tbs olive oil
1 lb ground turkey
2 sliced green onions
2 cloves garlic, minced
1 tsp italian seasoning
1 cup cooked rice
1 medium tomato, chopped
1 tsp soy sauce
1 10 oz can condensed tomato soup
1 10 oz can of water
parmesean or shredded cheddar cheese

Saute garlic, green onions and italian seasoning in oil til soft.  Add ground turkey and cook til no longer pink.  Add tomato with juice then rice, making sure to break up rice with spoon to mix evenly.  Sprinkle with soy sauce and mix until combined.  In slow cooker, place soup and water.  Arrance cut side up peppers on top and fill with meat/rice filling.  Cover and cook on high for 4 hrs.  Sprinkle with cheese before serving, covering with lid to melt.  I had a little extra filling and ate it for lunch the next day with some of the juice from the slow cooker on top. Yum!

Tweaked from Food.Com

Sushi At Home & Sesame Noodles

I've been threatening for some time to try my hand at making sushi at home.  No easy task I know! At least for now.  I have a Korean friend that makes it and informed me that "once I get the hang of it, it's easy"...um, ok.  I've heard that about mostly everything new I try.  She did say that the Sushi kits are a waste of money and to just buy the rolling mat.  So I did.  I found a recipe for Sushi rice here and bought Nori at my fave asian market (same store I purchase 25 lb bags of jasmine rice at a steal).  I know my first try isn't going to be pretty but will taste pretty fab. How can it not? I'm making a few different combos using crab stick, avocado, cucumber, cream cheese, green onion,  and carrots. 

I didn't put the rice in the fridge to cool like some suggest.  I let it sit aside while I got the sesame noodles going. 

 I know my first try isn't going to be pretty but will taste pretty fab. How can it not? I'm making a few different combos using crab stick, avocado, cucumber, cream cheese, green onion, and carrots. 

Not Too Shabby

I put the sushi rolls in the fridge to chill while I waited for hubs to get home then sliced right before serving.  Sliced right through them with no issues.

I'm pairing this with Sesame Noodles.  This is the second time I'm making the noodles and they really couldn't get any easier.  I use rice noodles (also purchased at the asian market) but you could use regular spaghetti noodles.  The whole wheat kind would hold up best.  This can be served warm or as a cold salad. 

Sesame Noodles

Sesame Noodles

1 lb rice noodles or whole wheat thin spaghetti
6 cloves minced garlic
2 tbs olive oil
5 tbs sesame oil
6 tbs soy sauce
3 tbs agave or sugar
1 tsp ground ginger
4 green onions, sliced
2 tsp sesame seeds

Cook noodles according to package directions and set aside.  In large pan, saute garlic in olive oil (careful not to burn) til soft.  Add sesame oil, soy, agave/sugar, and ginger and bring to boil.  If using sugar, make sure sugar is dissolved. Turn off heat.  Add noodles and toss to coat.  Continue until most liquid is absorbed.  Add green onions and sesame seeds.  Serve or chill.

Tweaked from All Recipes

Columbian Lentils

I give up meat for all of Lent every Easter season and every year need to find creative dishes chocked full of protein sans meat.  Lentil dishes fit the bill.  They are low fat and filling.  Work at the barn has been steady but landscaping has been rocking the last few weeks so I've been making a slew of one pot wonders lately and decided to revisit this healthy fella.  This original recipe I think uses green lentils, though it's not specified, just judging by the cooking times but I use red lentils which are smaller and cook faster (no soaking needed!).  My parents cooked lentils one way for years so I steered clear as an adult but have recently given them another chance and so should you! Go ahead...you know you want to...

Columbian Lentils

Columbian Lentils

1 cup red lentils
2 tbs olive oil
2 green onions, sliced
1 tbs cumin
1 tsp salt
1 bay leaf
6 cups chicken stock
2 medium tomatoes
1 tsp garlic powder
5 baby red potatoes, half inch cubed
salt & pepper to taste

Heat oil over medium and saute onions, cumin, salt, bay leaf, garlic powder  just a minute or two then add lentils.  Stir to coat one minute and add stock and tomatoes.  Bring to boil while stirring and boil about 10 minutes.  Add potatoes and cook until lentils and potatoes are cooked.  Salt and pepper to taste.  Serve over rice and feeds 6.  This can be gluten free and is even better the next day.

Tweaked from All Recipes

Healthier Low Fat Bran Muffins With Flax

 This is the last day of my hiatus.  As I sit in this crowded airport awaiting the arrival of my delayed flight, I look at the pathetic excuse for a muffin I shelled out way too much money for and think “oh my muffins are soooo much better”.  I could have easily purchased the ingredients needed to make a whole batch of muffins for the price I just paid for this!  I continue to peer at this dry little guy .  Perhaps there are gold flakes in the batter?  I envision the beautiful, moist bran muffins I made before I left and picture the man devouring them.  Of course there won’t be any left when I get home tonight but you can bet there will be some coming out of the oven first thing tomorrow!  On that note, I give you my low fat bran muffins.  I added ground flax because I’ve replaced half of the brown sugar with molasses thus added more moisture.  You can replace the flax with oatmeal or omit the flax and molasses and double the brown sugar.  I sprinkle the tops with oats but you can also use flax or raw sugar.  I use apple sauce in place of equal parts oil, whole wheat flour,  and you can cut cholesterol by using 2 egg whites instead of the whole egg.  This is a super versatile recipe! Try adding nuts, coconut, carrots, or other fruit. Tweak it up and share in the box below :)

Healthier Low Fat Bran Muffins With Flax

Healthier Bran Muffins

1 1/2 cup bran (oat or wheat)
1 cup reduced fat milk OR buttermilk (lemon juice/vinegar not needed)
1 tbs lemon juice or white vinegar
1/3 cup applesauce OR oil
1 egg OR 2 whites
1/3 cup brown sugar
1/3 cup molasses
1 tsp vanilla
1 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/4 cup ground flax (omit if not using molasses)
3/4 cup raisins

Preheat oven 375.  Mix milk and lemon juice/vinegar (or buttermilk) and combine with bran and let stand.  Mix flour, soda, powder together.  In another bowl, beat applesauce/oil, egg, sugars, vanilla and add to bran.  Add dry ingredients to wet and mix until just combined.  Add flax and raisins.  Fill paper lined or greased muffin tins and sprinkle with oats or flax.  Bake 15-20 mins or until toothpick comes out clean.  Makes 12.

Tweaked from All Recipes

Tom's Coconut Curry Chicken

I am visiting family in beautiful New Hampshire this weekend for my niece Giana’s 4^th birthday.  The comfortable daytime temps here are a far cry from the nearly unbearable humidity left behind in Virginia.  The day of my departing flight was high 90s but with the heat index was a mere 110! The summers in New England are absolutely gorgeous with highs in the 80s and overnights in the 60s. Unfortunately, the south’s mild winters have spoiled me so I have long ago decided that the New England winters are ones I can no longer deal with (unless I am on Christmas holiday) but I will always adore my summer visits.  Today’s dish is my brother’s Coconut Curry Chicken.  Of course, I tweaked it some but Tom gets the credit for this welcomed addition to the old recipe box.  This one pot wonder is clean, light, and if you read the labels on the coconut milk and chicken stock (if not using homemade) is gluten free.  So easy and fast! Serve this baby over white jasmine rice and oh mama!

Tom's Coconut Curry Chicken

Tom’s Coconut Curry Chicken

2 cups chicken stock
1 can coconut milk
3 tbs curry powder
1 tsp onion powder
1 tsp garlic powder
2 tbs olive oil
¼ cup brown sugar
1 medium onion, chopped
4 cloves garlic, minced
1 lb chicken breast strips
4 small or 3 medium zucchini, peeled and ½ inch quartered
1 large carrot, peeled and halved in ¼ inch slices
1 red pepper, sliced
2 small or 1 large can pineapple chunks with juice
*optional* cubed potatoes, peanuts, scallions

In large pot, cook onions and garlic in oil until a little soft and translucent, careful not to burn garlic then remove.  Cook chicken in same pot until no longer pink then pour in coconut milk, stock, curry, powders, brown sugar, and pineapple juice.  Bring to simmer then add carrots and simmer for 5 mins.  Now is the time to add potatoes if using and add cooked onion/garlic mix, zucchini, red pepper.  Simmer for 10 mins.  Total simmer about 20 mins,  Serve over rice and top with chopped peanuts/scallions.

Tweaked from Family Recipe :)