13 July 2009

Stuffed bell peppers



















Stuffed Bell Peppers (special edition with elk meat!)

Ingredients:
1 Tbsp olive oil
1/2 lb lean ground beef (I used ground elk)- 10%or less fat
1 C cooked white rice (I used brown rice)
1 onion, finely chopped
3 cloves garlic, minced
2 Tbsp tomato paste
1/2 C tomato puree or tomato sauce
1 tsp minced fresh thyme (I used dried)
1 tsp minced fresh basil (I used dried)
1 tsp minced fresh sage (I used dried rosemary)
1/4 C thawed frozen green peas
4 bell peppers, tops cut off and seeded
2 Tbsp Parmesan cheese

Directions:
1. Preheat oven to 350F. Bring a pot of water to a boil; add bell peppers and boil for 5-7 minutes. Remove from pot and let cool in baking or casserole dish.
2. Heat oil in a skillet; cook meat, onions and garlic until meat is no longer pink. Mix tomato paste, tomato sauce, thyme, basil and sage. Add tomato paste/sauce/spice mixture, rice and peas to skillet; cook until heated through. Loosely stuff the peppers with the mixture and sprinkle parmesan cheese on the top.
3. Place dish in oven and cook for 30-40 minutes, until filling is completely cooked. Let stand 5 minutes before serving.

Nutritional information (per 1 stuffed pepper):
Approximately 224 calories, 6g fat, 19mg Chol, 268mg sodium, 29g carbs, 4g fiber, 15g protein

My notes:
LOVE THIS! This is my take on the WW recipe since I wanted to brown the meat and onions in the skillet before cooking in the oven (didn't have foil to cover it like it calls for in the recipe). The elk meat was delicious and the peas were a great addition to this dish. Very highly recommended.

12 July 2009

Spanish Tortilla


Ingredients:
2 tsp olive oil
2 small onions, finely chopped
1 garlic clove, minced
2 medium potatoes, cooked and diced
1 (10 oz) box frozen chopped spinach, thawed and squeezed dry
1 cup fat-free egg substitute
2 Tbsp finely chopped fresh parsley
1/2 tsp salt
1/2 tsp pepper
1/4 tsp dried thyme
1/4 tsp ground nutmeg

1. In a large nonstick skillet, heat the oil. Sauté the onions until golden, about 7 minutes. Add the garlic; cook, stirring, 1 minute longer. Stir in the potatoes, spinach, egg substitute, parsley, salt, pepper, thyme and nutmeg. Reduce the heat and cook, covered, until set and browned on bottom, about 10-15 minutes.
2. Loosen the edges with knife and invert onto warm platter, or serve directly from skillet.

Nutritional information (per serving- 1/4 of tortilla):
145 calories (or 2 WW points), 3g fat, 435mg sodium, 22g carb, 4g fiber, 10g protein

My notes:
I liked this, but it definitely needs something...maybe some cheese or something. I'll have to work on it. Next time I might take away some of the potatoes and add more egg substitute. Also, I'd recommend mixing the potatoes, spinach, egg subs., parsley and spices up beforehand, just to make it easier to mix into the onion/garlic mixture.