Tuesday, April 29, 2008

Monday, April 28, 2008

Stuffed Peppers in the Slow Cooker

I love using my slow cooker but sometimes things are lacking in flavor. This recipe I found in a cookbook from Sandra Lee. It was full of flavor. I didn't add the rice and it was still really good!

6 red or yellow bell peppers
1 1/2 pounds ground beef
1/2 cup Uncle Ben's Original converted rice
1 can (11 ounces) Green Giant Mexican-style corn
1 can (7 ounces) sliced olives
1 cup Sargento Mexican-style shredded cheese
1 package Lawry's taco seasoning
1 can (10 3/4 ounces) Campbell's condensed tomato soup
1 can (10 ounces) Rotel diced tomatoes
1/4 cup Sargento Mexican-style shredded cheese

Cut tops off peppers. Remove stems, seeds and cores from peppers. Dice pepper tops.In a large bowl, combine beef, corn, olives, 1 cup cheese, the rice, taco seasoning and diced pepper tops. Stuff peppers with equal portions of meat mixture. Place stuffed bell peppers in a slow cooker. In another bowl, combine soup and tomatoes. Pour over stuffed peppers in slow cooker. Top peppers with 1/4 cup shredded cheese. Cover and cook on high-heat setting for 3 to 4 hours or low-heat setting for 6 to 7 hours.

Tomato & Mozzarella Salad

This is one of my favorite things to eat when it's warm out! No real directions. I took the picture before I added the fresh ground pepper and balsamic dressing.

Fresh Bruschetta

6 Fresh plum tomatoes
2 cloves Garlic, smashed and minced as finely as possible
3 Green onions, sliced
2 teaspoons Dried Basil or 2 Tablespoons Fresh Basil
3 Tablespoons Extra Virgin Olive Oil or Basil Infused Olive Oil
Generous amount freshly ground Pepper and Sea Salt

Cut up the tomatoes into a fine dice. Remove the gloppy inside from them and discard. (This is called "seeding.") Put the tomatoes in a bowl with the onions, garlic, salt, dried basil and pepper. Stir to combine. Drizzle with a couple of tablespoons of the olive oil you used on the bread. Allow to sit for about an hour before serving. Add a pinch of ground hot peppers for a kick!

Monday, April 21, 2008

Whole Wheat Linguine with Green Beans, Ricotta and Lemon

I saw this recipe on Everday Italian for her bikini ready episode. Now you still have to really watch the portion with this but it was very light and super simple! I liked it a lot and will be making it again.

(Once again I forgot to take a pict so this one is from the Food Network)

1 pound whole-wheat linguine
1/2 cup part-skim ricotta
3 tablespoons olive oil
1/2 pound French green beans, trimmed and halved lengthwise
1 clove garlic, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup halved cherry tomatoes
1 lemon, zested
I added red pepper flakes

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the cooking water. Transfer the hot pasta to a large bowl and add the ricotta cheese. Toss to combine.
Meanwhile, in a large, heavy skillet, warm the olive oil over medium-high heat. Add the green beans, garlic, salt, and pepper and saute for 4 minutes. Add 1 cup of the pasta cooking liquid and continue cooking until tender, about 4 more minutes. Add the pasta with ricotta to the pan with the green beans and toss to combine. Add the tomatoes and gently toss. Transfer to a serving plate and top with lemon zest. Serve

Thursday, April 17, 2008

Mussels Supremo

I love shellfish! Especially as the weather gets warmer. This recipe is so easy and full of flavor it's also great to dip bread in the broth. (I didn't tell you that!) Once again I forgot to take a picture so I just used a pict of a standard mussel- Sorry!!
Recipe Source

1 cup onion (diced)
2 tablespoons olive oil
4 tablespoons garlic (minced add more if you like)
1/2 teaspoon red pepper flakes (change to your taste)
1 bay leaf
1 teaspoon salt (kosher to taste)
1 teaspoon pepper (fresh ground)
4 ounces tomato (diced, del monte)
1 teaspoon basil
1 1/2 cups wine (white pinto girgio)
2 lbs mussels

Take a large bowl and fill with cold water add mussels and 2 tbsps of flour let mussels sit in cold water for 10 - 15 minutes. Rinse in cold water. Scrub & debeard them if necessary. In a large skillet add your olive oil, onions, bay leaf, garlic and red pepper flakes allow to saute for 6 to 10 minutes, add salt & pepper, tomatoes and basil - cook for 3 minutes add wine and mussels and cook till mussels are opened, pour into a large bowl and serve with a large slice of hard crusty italian bread -- enjoy!

Wednesday, April 9, 2008

Things In My Fridge!

I have been asked many times for nutrition advice and what it is that I eat. So after talking to my friend Clara I thought I would actually show you what I keep at my house.

I always have a bowl of fruit which sits on my counter by the back door. I like to be able to grab something on the go so having this there I can alwyas bring something with me.

For the weekdays, I always have a big bowl of chopped salad. I use it for some lunches and also on the side of dinner.

I like to keep chopped fresh fruit also. Normally I will buy it and then chop it myself - but I was lazy this week. So I bought the pre-chopped stuff.

I always keep Organic Milk on hand. I love the fact it has a long expiration date. I also always have All Whites , pickles, and veggies.

Again I was lazy and bought pre-sliced mushrooms, peppers and onions.

I love to snack- so here are a few things I keep on hand. Cottage Cheese, Applesauce and drinkable yogurts.

In my freezer you will find frozen waffles, shrimp, meats and veggies.

In my cupboards you will find canned veggies, oatmeal, Kashi cereal, Whole grain granola bars, brown rice, crackers (my guilty pleasure) and peanut butter.

I also am a firm believer in Whole Grains. I always have 100% whole greain bread and 100% whole wheat pitas.

Last but not least, My Brita Pitcher. I love WATER! Part of my New Years Resolution was to stop buying water bottles at home so I could cut down on the amount of plastic.