Tag Archives: pepper

Turkey, Black Bean and Edamame Salad

April 26, 2011 admin Leave a comment

Edamame are just baby soybeans – they are tender, sweet, and you often see them served at Japanese restaurants. I like to buy frozen ones and keep them on hand for different recipes. Salads are a great way to serve them 🙂

4 servings
390 calories per serving

2 c cubed smoked turkey
15.5 oz. can black beans, rinsed and drained
14 oz. can corn
1 c shelled edamame cooked according to package instructions
1 red bell pepper, chopped
¼ c chopped cilantro
1 T minced garlic clove
Salt and pepper to taste
2 T oil
2 T cider vinegar
1 t Dijon mustard
4 c field greens

Mix the turkey, beans, corn, edamame, bell pepper, cilantro, garlic, salt and pepper. Whisk oil, vinegar and mustard and pour over the turkey mix and season with salt and pepper. Place mixture over the lettuce and serve immediately.

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.

Lunch, Soups

Spicy Tomato and White Bean Soup

March 14, 2011 admin Leave a comment

This has the down home earthy flavor that all good soups should have. I had a leftover baked potato when I made this last, so I cubed it up and threw it in for some extra bulk. Sometimes I used canned chipotle pepper instead of poblanos. This one is easy to make your own – so many extras go so well with the ingredients.

4 servings
157 calories per serving

14 oz. can chicken broth, divided
1 c water
2 t chili powder
1 t ground cumin
16 oz. can navy beans, drained and rinsed
1 medium poblano chile, halved and seeded
1/2 onion, cut into wedges
1 pint grape tomatoes
1/4 c chopped cilantro
2 T lime juice
1 T oil
1/2 t salt
¼ t pepper

Mix broth, chili powder and cumin in a large soup pot on medium high heat. Mix the water with the pepper and onion in a food processor and pulse to chop veggies. Add onion mix to pot. Mash some beans a bit to help thicken the soup and then add all beans to the pots. Put tomatoes and cilantro in food processor and coarsely chop then add this to the pot. Bring all to a boil then cover, reduce heat and simmer 5-7 minutes. Remove from heat and stir in lime juice, oil, salt and pepper.

Dinner, Fish

Spicy Jamaica Tilapia

February 19, 2011 admin 1 Comment

Quite sweet and definitely tastes of the islands ! This sweet/spicy sauce would do well on any white fish, but I love tilapia !

6 servings
150 calories per serving

¼ c brown sugar
1 t ground cumin
1 t red pepper flakes
6 tilapia fillets, 4 oz. each
¼ c lite zesty Italian dressing
¼ c lime juice
½ c orange juice
¼ c chopped cilantro
2 T chopped mint leaves

Heat dressing in a skillet on medium high. Combine sugar, pepper and cumin and sprinkle 2 T over one side of the fish and put in skillet sugar side down then sprinkle with the rest of the sugar mix. Cook 5 minutes each side or until done. Remove from pan. Add juices to skillet and heat through then stir in cilantro and mint and spoon over the fish.

Kid Friendly, Lunch, Sandwiches

Submarine Best

February 10, 2011 admin Leave a comment

A great sandwich that doesn’t send you over the top with calories – tasty, filling, and a great portable lunch.

1 serving
395 calories per serving

1 small club roll
4 slices thin deli sliced lean ham (Oscar Mayer pre-packaged meats are great)
4 slices thin deli sliced lean turkey (Oscar Mayer pre-packaged meats are great)
2 slices Kraft fat free singles
½ green pepper, sliced thinly
2 slices tomato
2 T sliced black olives
1 T fat free balsamic vinaigrette

Place meats and cheese on roll. Top with peppers, olives and tomatoes then drizzle with dressing.

Asian, Dinner, Kid Friendly, Sides

Jeweled Rice

December 7, 2010 admin Leave a comment

This is a great recipe to use up leftover rice from the Chinese food take out order. Just place it in a colander and place the colander over a pot of steaming water for 5-6 minutes. That brings it back to life nicely 🙂 The veggies look like little jewels in a sea of rice. It’s a very pretty side dish !

6 servings
183 calories

1 c basmati rice (stickier than regular long grain rice)
2 c water
1/4 c roasted peanuts
1 shallot, sliced
2 T water
1 t minced fresh ginger root
3/4 c grated carrots
½ c corn
Salt to taste
¼ t cayenne pepper (double this if you like it spicy !)
3 T chopped cilantro

Add rice to water and bring to a boil on high heat then lower to a simmer, cover and cook 20 minutes or until water is absorbed (or use steamed leftover rice as mentioned above). Mash peanuts finely or puree in a blender. Heat a skillet and sauté shallots in a couple of tablespoons of hot water. Saute 5 minutes. Add more water if needed to keep them moist. Then add ginger, carrots, corn and salt. Turn to low and cook 5 minutes then stir in rice, pepper, cilantro and peanuts.

Beef, Dinner

Good and Healthy Meatloaf

October 15, 2010 admin 1 Comment

Pulling another oldie for my Retread week – – hope you enjoy !!

This is a really tasty meatloaf – it is packed with flavor, moist and all the things meatloaf should be 🙂 If you don’t have the individual pans, either make the individual loaves and just set in a baking pan, or make one big loaf. But if you make one big loaf then you will need to increase the baking time so that the center gets done.

4 servings
205 calories per serving

Pam
1 lb. extra lean ground beef
1/4 c ketchup, divided in half (2T and 2T)
1/3 c old fashioned oats
1/4 c skim milk
1 carrot in chunks
½ of a small green bell pepper, sliced
1 c fresh parsley, chopped
1 garlic clove, minced
1/4 c egg beaters
1 T Worcestershire sauce
1 T steak sauce
¼ c cold water (or more)
1/4 t salt

Preheat oven to 350 degrees. Mix milk and oats and let sit a few minutes. Put carrots, peppers, onions, parsley and garlic in a food processor or blender and mince. Add oat mix, eggs, Worcestershire, steak sauce, 2 T ketchup and salt. Add beef and mix well. If dry, add some cold water. Spray 4 small individual sized meatloaf pans (I use the disposable ones available in all grocery stores) with Pam. Divide meat mix among the pans and spread 2 T ketchup over each. Place all the mini pans on a baking sheet. Bake 40-45 minutes and let stand at least 5 before serving.

Chicken, Dinner, Kid Friendly, Summer

Caribbean Chicken

September 28, 2010 admin Leave a comment

This recipe makes a nice mellow flavored meal full of Caribbean richness and warmth. Try serving with a tossed green salad and some rice.

4 servings
187 calories per serving

¼ c minced onion
1 T sugar
1 T finely chopped jalapeno pepper (seeds removed)
2 t cider vinegar
2 t soy sauce
½ t salt
½ t ground allspice (or a mix of ground cloves and ground nutmeg)
½ t thyme
½ t pepper
¼ t red pepper flakes
1 ½ lb. boneless, skinless chicken thighs
Pam

Combine all except chicken and Pam in a large bowl. Add chicken and toss well to coat. Heat a grill pan (or the BBQ grill in the backyard !) on medium high heat and spray with Pam. Cook 5 minutes per side or until done.

Breakfast

Egg in a Hole

September 19, 2010 admin Leave a comment

Traditional Egg in a Hole is served in a hollowed out piece of toast – – this one uses nutritious veggies and places the whole thing on top of a slice of toast. The side salad is a great flavor boost.

4 servings
189 calories per serving

2 t oil
1 green bell pepper cut into 4 rings ½ inch thick
4 large eggs
Salt and pepper
2 t parmesan cheese
4 slices whole wheat bread (45 calories each)
8 c mixed salad greens

In a large skillet heat 1 t oil and add peppers then crack eggs into each pepper hole and sprinkle with salt and pepper. Cook 2 minutes or until egg whites are mostly set. Flip gently and cook another minute then sprinkle with cheese and place each on a slice of toast. Mix greens with 1 t oil, salt and pepper and serve next to the eggs.