Stuffed Peppers

• 1 lb Lean Ground Beef 93%
• 1 Cup Brown Rice - Cooked
• 1 Onion chopped
• 1/2 cup frozen peas - thawed
• 1/2 cup shredded parmesan cheese
• 4 tbsp Tomato Paste
• 6 Garlic Cloves - minced
• 2 tsp fresh Thyme
• 2 tsp fresh Basil
• 8 Bell Peppers (Yellow, Green or Red) tops cut off and deseeded
• 1/2 Cup Spaghetti Sauce or Marinara

1. Preheat oven to 350 degrees
2. Using a large bowl, mix together Ground Beef, Brown Rice, Onion, Peas, Cheese, Paste, Garlic, Basil and Thyme - Mix well.
3. Spoon mixture evenly into Peppers.
4. Place upright in a baking dish.
5. Pour Marinara Sauce on top of each pepper.
6. Add water to bottom of pan so that the water covers 1/2 of the pepper.
7. Cover baking pan with foil and bake for 30 minutes, basting along the way.
8. Uncover pan and continue baking for another 20 minutes until the peppers are soft.
9. Let stand for 5 minutes before serving

Serving Size = 1
Weight Watchers Points Plus = 5

Slow Cooker Indian Butter Chicken

• 1 lb Boneless, Skinless Chicken Thighs
• 1/2 Onion
• 3 Garlic Cloves
• 7 1/2" Cardomon Pods sewn together
• 1 tsp Curry
• 1/4 tsp Cayenne Pepper
• 1 tsp Garam Masala
• 1/4 tsp Ground Ginger
• 1 (130ml) Coconut Milk
• 1 3oc Can Tomato Paste
• 1 TBSP Lemon Juice
• 3 to 4 pats of Butter

1. Use a 5 quart (20 cups) or larger crockpot. Carefully sew together the cardamom pods using a needle and thread. You can put them in a little cheese cloth bundle, instead, if you have that in the house. Put chicken in crockpot, and add onion, garlic, and all of the dry spices. Plop in the butter and tomato paste. Add lemon juice and coconut milk. Cover and cook on low for 8 hours, or high for 4. The chicken should shred easily with 2 forks when fully cooked.
2. Discard cardamom pods. Salt to taste, serve with white or brown basmati rice.
3. Option: Stir in plain yogurt 15 minutes before serving.

Serves 2

Cuban-Style Pork and Sweet Potato Slow Cooker Stew

	1 pound(s) uncooked sweet potato(es), peeled and cut into 1/2-inch pieces
	1 pound(s) uncooked lean only pork loin, cut into 1-inch pieces
	14 1/2 oz canned diced tomatoes, with green chiles
	1 clove(s) (medium) garlic clove(s), minced
	1/4 cup(s) unsweetened orange juice
	2 medium uncooked scallion(s), chopped (green parts only)
	1/2 tsp table salt
	1/4 tsp ground cumin
	1/4 tsp black pepper
	1 1/2 Tbsp fresh lime juice
	2 Tbsp cilantro, fresh, chopped

1. Place potatoes, pork, tomatoes, garlic, orange juice, scallions, salt, cumin and pepper in a 4- to 5-quart slow cooker; cover and cook on low setting for 7 hours.

2. Stir in lime juice and cilantro; cover slow cooker and cook for 5 minutes more. Yields about 1 1/2 cups per serving (including some cooking liquid)

 

Weight Watchers Points Plus = 5 Points
Serving Size 1.5 Cups

 

Kale and Avacado Salad

• 1 Head of Kale, stems removed and chopped into small pieces
• 2 Hass Avacados
• 1 Lemon
• Salt
• Pepper
• Sliced Almonds

1. Chop kale and wash. let dry
2. Peel Avacados and chop into smaller pieces
3. Smash pieces of Avocado into Kale Piecs and mix well.
4. Sprinkle juice of 1 lemon onto Kale/Avacado mix.
5. Sprinkle with salt and pepper
6. Add almonds and mix well.

*Note - The natural oils in the avacado combine with the acidity of the lemon, creating a light dressing.

Smoked Sausage and Pepper Creole Jambalaya

1 Pkg McCormick Gourmet Creole Jambalaya Mix - or dissect mix and use your own.

• 1 tbsp Olive Oil

• 1 Cup Chopped Celery

• 1 Cup Chopped Yellow Onion

• 1/2 lb boneless skinless chicken breast, cut into 1" cubes

• 1/2 lb Andouiee Sausage

• 2.25 Cups of Water

• Can Diced Tomatoes

• 1 Cup Long Grain Rice

• 1/2 Pound Cooked Shrimp

1. Heat oil in a large skillett on medium.
2. Add celery and onions cook until slightly soft.
3. Add chicken and sausage and cook until chicken is no longer pink.
4. Stir in seasoning packet or use your own
5. All Water, tomatoes and rice and bring to a simmmer
6. Cook for 30 minutes
7. When rice is cooked add shrimp and mix well.

Makes 8 Servings.

Quinoa Tabouleh

• 2 cups rinsed quinoa
• 4 cups water
• Zest of 2-3 lemons
• 1/3 cup lemon juice
• 2 TBSP olive oil
• 8 scallions sliced, white and green
• ¾ cup chopped mint
• 1 cup chopped fresh parsley
• 6-8 tomatoes diced

1. Prepare quinoa per package directions. 
2. Cool and toss with other ingredients.

Makes 12 1.1 Cup Servings

Weight Watchers Points Plus = 4

Frozen Mojito

• 1/4 Cup Simple Syrup  (equal parts sugar and water boiled together until sugar melts)
• 2 limes, juiced
• 12 fresh mint leaves, plus mint sprigs for garnish
• 4 ounces white rum
• 2 cups crushed ice

1. Combine simple syrup, lime juice and mint leaves in a blender and blend until combined. Add the rum and crushed ice and blend until frothy. Pour into 2 rocks glasses and garnish with mint sprigs.