Tag Archives: green pepper

Sesame Beef Wrap

July 10, 2011 admin Leave a comment

Part sandwich wrap, part egg roll – this is a great lunch or dinner wrap packed with flavor and crunch.

1 serving
335 calories per serving

1 large size 100 calorie wrap
3 oz. leftover lean beef (such as filet mignon or sirloin) sliced very thin
1 c shredded cabbage
½ t minced garlic
¼ c green bell pepper, sliced very thin
½ of a large rib of celery, sliced thin
2 T light Asian Toasted Sesame Dressing (by Kraft)
Salt and pepper to taste
Pam

Heat a skillet and spray with Pam. Add peppers and celery and sauté for 5 minutes. Add a tablespoon or so of water along the way to keep the veggies moist. Add garlic and sauté another 30 seconds. Add beef and cabbage and continue cooking 1-2 minutes. Add salt and pepper and then place it all in your wrap and roll it up. Here’s a link to a video that shows you how to wrap them up securely

Dinner, Sides, Vegetables

Rice and Veggies – Very Cheesy !

May 24, 2011 admin Leave a comment

Another great dish where your veggies and your starch are all together in one place. This whips up quickly and is a great side to chicken and fish dishes.

6 servings
226 calories per serving

2 c hot cooked rice
¾ c shredded low fat cheddar cheese
½ c egg beaters
¾ t garlic salt

10 oz. package frozen broccoli florets, thawed
4 oz. chopped mushrooms
½ c chopped green bell pepper
½ medium onion, chopped
1 c egg beaters
½ c skim milk
½ t onion salt
½ t pepper
½ t salt
4 oz. shredded low fat cheddar cheese
Pam

Preheat oven to 375 degrees. Combine the first 4 ingredients and press into the bottom of a 2 quart baking dish sprayed with Pam. Steam the broccoli, mushrooms, bell pepper and onion for 5 minutes. Mix egg, milk, onion salt and pepper and stir into the veggies and pour it all over the rice crust. Sprinkle with cheese and bake 25-30 minutes or until a knife inserted comes out clean.

Kid Friendly, Lunch

Crunchy Matza Pizza

May 10, 2011 admin Leave a comment

Using matza as your crust is a great change up from your typical personal pizza. This one is light and crunchy and definitely something I will be making again.

1 serving
158 calories per serving

1 matza
2 T tomato paste mixed with 1 T water
3 T low fat mozzarella cheese, shredded
2 T diced green pepper
2 sliced mushrooms
1 t oregano
Salt and pepper to taste

Preheat oven to 375 degrees. Spread tomato mix on matza. Sprinkle with salt, pepper, oregano. Top with cheese and veggies. Bake 10 minutes or until cheese melts.

Lunch, Pork, Sandwiches

Ham and Provolone Melt

April 18, 2011 admin Leave a comment

Placing these in the oven for 10 minutes transforms these from good sandwiches to GREAT sandwiches. All the flavors combine so nicely and the garlic and pepper give it just a little bite. These are definitely in my top 10 sandwiches !

1 serving
357 calories per serving

1 Arnold Sandwich Thin bun
4 slices thin sliced deli ham (Oscar Mayer pre-packaged meats are great)
1 slice low fat provolone cheese
1 T olive oil
½ clove garlic, minced
Salt and pepper to taste
1 slice tomato
½ green pepper in thin slices

Preheat oven to 350 degrees. Mid together garlic, oil, salt and pepper. Place ham, peppers and tomato on bun. Drizzle with garlic and oil mix and top with cheese. Wrap sandwich in foil and bake 10 minutes.

Dinner, Sides

Spanish Rice

April 3, 2011 admin Leave a comment

Spice it up with some homemade Spanish rice. This recipe is easy to do and gives you a great side dish ! You could easily substitute the type of tomatoes and peppers to make this exactly how you like it.

6 servings
144 calories per serving

½ c finely chopped shallots
½ c chopped bell pepper
1 clove garlic, minced
1 T oil
1 t chili powder
28 oz. can diced tomatoes and their juice
¾ c long grain rice
4 oz. can diced green chilies
Hot pepper sauce to taste
1 c water
Salt and pepper to taste

Heat oil and cook shallots, pepper and garlic until tender. Add chili powder and cook 1 minute then add tomatoes, rice, chilies, hot pepper sauce, water, salt and pepper. Bring to a boil them reduce heat, cover and simmer 15 minutes or until liquid is absorbed.

Dinner, Mexican, Pork

Mexican Pork Dinner

November 17, 2010 admin Leave a comment

This is a great quick meal – the chops are tender and tasty and the corn mixture is not your boring old corn ! Try serving with Cheesy Spirals.

4 servings
320 calories per serving

3 t chili powder
1 t cumin
½ t salt
¼ t cayenne pepper
4 4 oz. boneless pork chops
1 t oil
½ c finely chopped onion
½ medium green bell pepper finely chopped
1 lb. frozen corn
Pam

Combine chili powder, cumin, salt and cayenne. Rub half the mix over both sides of the pork chops. Spray a skillet with Pam ad cook chops 5-6 minutes each side on medium high heat. Remove to a plate and cover to keep warm. Spray skillet again and cook onion and bell pepper 4 minutes or until tender. Add corn, the rest of the seasoning and continue cooking 3 minutes.

Dinner, Vegetables

Vegetable Paella

October 5, 2010 admin 1 Comment

This is loaded with veggies and tastes so good ! It’s way quicker than a regular paella and if you really want some seafood in there, add some Buttery Baked Shrimp. Paella is a great healthy dinner that the whole family will enjoy.

6 servings
362 calories per serving

3 T oil
½ onion, chopped
½ green bell pepper, chopped
½ poblano pepper, seeded and chopped
12 oz. sliced mushrooms, roughly chopped
2 cloves garlic, minced
1 t paprika
1 t oregano
½ t pepper
¼ t red pepper flakes
1 ½ c brown rice (MINUTE rice)
2 ½ c vegetable stock / broth
14.5 oz. can diced tomatoes
1 ½ t salt
9 oz. baby spinach leaves, chopped roughly
1 c frozen peas and carrots, thawed
1 c frozen or canned artichoke hearts
2 T red vinegar
¼ c chopped parsley

Heat oil in a Dutch oven or large soup pot on medium heat and cook onion 7 minutes. Add bell pepper, poblano pepper, mushrooms and salt and cook 5 minutes then add garlic, paprika, oregano, red pepper and black pepper and continue cooking another minute or two. Add stock and tomatoes and salt and bring to a boil. Then stir in rice. Cover and reduce heat to low and cook 7 minutes. Stir in spinach, peas, artichokes, vinegar and half the parsley. Season with salt and pepper to taste and cover again and let sit 5 minutes for all the juices to absorb. Serve with parsley garnish.

Dinner, Sides, Summer, Vegetables

Roasted Vegetable Salad

August 9, 2010 admin Leave a comment

Adding balsamic to grilled or broiled vegetables brings out a whole new dimension of flavor. Vinegar is often used as a flavor enhancer and boy does it do the trick here. This is a great side, lunch, appetizer – – however you slice it, you gotta make it ! 🙂

8 servings
140 calories per serving

1 green pepper
1 red pepper
1 yellow pepper
8 oz. Portobello mushroom caps
6 eggplant slices
1 c low fat Balsamic Vinaigrette Dressing

Cut peppers lengthwise into quarters and place all veggies on a broiler rack or on a wire rack atop a baking sheet and brush them with 1/2 c of the dressing. Broil 6-8 minutes turning and brushing a few times with the another ¼ c of the dressing. Slice mushrooms and mix all ingredients together and dress with the last ¼ c of dressing.

Dinner, Italian, Sides, Vegetables

Roasted Peppers and Garlic

June 18, 2010 admin Leave a comment

When you roast peppers, you make them ultimately sweet and bring out tons of natural flavor. When paired up with some simple oil, garlic, and seasoning, you get quite a treat !

If you only have one color pepper, don’t let that hold you back from roasting them up. In the line up of most sweet to least sweet, you have the red, orange, yellow and green bell pepper. All have a very distinct flavor and all are delicious ! I add a bunch more garlic to these than the recipe calls for – just because 🙂

4 servings
97 calories per serving

1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
2 T oil
2 garlic cloves, thinly sliced
½ t oregano flakes
Coarse salt
Ground pepper
Handful of basil leaves

Preheat oven to 450 degrees. Halve the peppers and remove the seeds. Place cut side up on a cookie sheet and drizzle with oil. Add garlic slices to pepper halves along with oregano, salt and pepper. Roast 35 minutes or so (or until skin starts to blister) and then remove from oven and sprinkle with a handful of fresh torn basil leaves.

Italian, Lunch, Soups

Italian Bean Soup

May 23, 2010 admin Leave a comment

The broth in this soup tastes like it’s been simmered for hours – it has a great depth of flavor. But this soup takes just 20 minutes or so of simmering time. And with all the veggies and pasta, it ends up being quite a hearty, thick soup. Just add some water during the last 7 minutes cooking time if you like it a little thinner. But I like gruely soup 🙂

6 servings
190 calories per serving

1 t oil
½ c diced Canadian bacon
½ c chopped green bell pepper
4 garlic cloves, minced
28 oz. can peeled tomatoes, undrained and coarsely chopped
14.5 oz. chicken broth
½ c orzo
15.5 oz. can red kidney beans, drained and rinsed
8 oz. frozen cut green beans
¼ c chopped basil
Salt and pepper to taste
½ t garlic powder
½ t onion powder
¼ t celery salt

In a large pan heat oil on medium high heat. Add bacon, green pepper and garlic and cook 3-4 minutes. Add tomatoes, broth and pasta and bring to a boil then reduce heat to low and simmer 12 minutes stirring occasionally. Stir in kidney beans, green beans, salt and pepper, garlic powder, onion powder, celery salt and basil and cook 7 minutes.