2 bell peppers, cut in half lengthwise (take out seeds but keep top)
1 lb. ground meat (I used veal)
100 g. bread cut into cubes (crust removed)
1 c. milk
50 g grated parmesan cheese
150 g. provolone
Salt & pepper to taste
Chopped parsley to taste
Place peppers in a casserole dish. Season with salt.
Mix all other ingredients together.
Fill the peppers.
Sprinkle the top with breadcrumbs and drizzle with some olive oil.
Bake at 400 for about 45 minutes.
Getting back on the health kick, I keep looking for recipes that offer lots of veggies (without spending too much time extra prepping them!).
1 lb. ground beef, turkey, chicken, or bison
1 t. lemon zest
2 T. lemon juice
1/4 c. non fat greek yogurt
1 T. water
1 T. chopped fresh chives
1/4 chopped red onion
2 minced garlic cloves
Combine meat, red onions and garlic. Season with some salt and pepper. Form the meat into about 12-15 meat balls.
Cook them in a pan until done.
In the meantime, mix together the yogurt, water, chives and lemon zest in a small bowl. Set aside.
In another bowl, mix together 3 T. olive oil, lemon juice, and some salt and pepper.
In a large salad bowl, place the arugula, tomatoes and avocados. Mix with the olive oil mixture. Top with the meatballs and drizzle the yogurt sauce on top.
So good…and healthy!
4 bell peppers
1 lb. ground beef
1/2 c. chopped onion
1 c. pico de gallo
2 tomatoes, chopped
1 c. shredded Mexican cheese
Chopped cilantro leaves
Preheat the oven to 350.
Cut top off peppers and remove seeds. Chop the tops into small pieces and set aside. Boil the whole peppers in some water for about 5 minutes. Invert and drain.
In a large pan, sauté the meat with the onions and chopped peppers. Once the beef has lost its pink color, stir in the tomatoes, taco seasoning, and pico de gallo. Add some salt and pepper to taste. Mix well and simmer for 5 minutes. Stir in 1/2 c. of the cheese until blended. Remove from heat.
Sprinkle the inside of the peppers with some salt. Stuff each pepper with the meat mixture and place them on a foil lined baking pan. Bake for 30 minutes.
Once the peppers are done, sprinkle the rest of the cheese on top. Serve with toppings.
If you’ve got some already made meatballs, this is a snap! A few weeks ago, I had made some smallish meatballs with beef, ground sausage, spices, breadcrumbs, and egg. I made a double dose and froze half of them. I pulled them out for this recipe.
Dipping Sauce Ingredients:
3 T. soy sauce
1 1/2 t. sesame oil
1 1/2 T. fresh lime juice
1 1/2 T. water
1 T. chopped green onions
Much like stuffed zucchini, this was pretty good. The only thing that maybe I’d change is to try to pre-cook the eggplant prior to stuffing it – or else use smaller eggplants. The shells were a little tough and not soft.
2 eggplants, or 4 small eggplants
1/2 bag frozen spinach, thawed and water squeezed out of it
1 lb. ground meat
fresh snipped sage
2 garlic cloves, minced
1 cup beschamel sauce
3/4 cup parmesan cheese, grated
Preheat the oven to 350. Slice the eggplants lengthwise and remove the center, leaving only a shell about 1/8 thick.
Salt the inside of the shells and turn them upside down on paper towels for about 30 minutes.
Place the scooped out flesh into a colander and sprinkle with salt. Let it drain for 30 minutes. Blot it dry and chop into small pieces.
Heat some olive oil in a pan. Add the ground meat and garlic and cook until the meat is done. Add the sage, salt & pepper and mix well. Add the spinach and chopped eggplant that was in the colander and cook until all is warmed up. Place it in a bowl.
Make the beschamel sauce. Let it cool slightly.
Add an egg to the meat mixture and mix well. Add the beschamel sauce and mix well. Add about 1/2 c of parmesan cheese and mix well.
Blot the inside of the eggplant shells. Grease a baking sheet and place the eggplant shells on top. Drizzle olive oil over the shells. (this is where you might want to ccok them slightly to soften).
Fill the boats with the meat mixture. Drizzle the top with olive oil and sprinkle with some parmesan cheese.
Bake, uncovered, for about 30 minutes or until they start to brown.
These were delicious and healthy! They would also make a great appetizer.
1 lb ground beed
1 bell pepper, chopped
1/2 yellow onion, chopped
1 tomato, chopped
1 small can diced green chiles
Taco seasoning to taste
12 corn tortillas
Shredded mexican cheese
Preheat the oven to 375.
Saute the onions until translucent. Add the peppers and cook until soft. Add the ground meat and cook through, breaking up the meat with a potato masher.
Place the meat, chiles and tomatoes in a bowl. Add the taco seasoning and mix well.
Grease a muffin tin. Cut the ends off the tortillas to make them square. Microwave them for a few seconds to soften them. Place them into the muffin tin. Fill each cup with the meat filling. Top each cup with some cheese. Lightly brush the tortillas with some olive oil.
Bake in the oven for about 10 minutes or until the tortillas are crisp.
If you are in the mood for some hearty chili, but didn’t think of making it before the last minute (I usually make mine in a crock pot), this is a perfect alternative!
1 lb. ground meat
1 can of black beans
1 can of Rotel tomatoes with chiles
Shredded Mexican cheese
Brown the meat in a large skillet. Add the beans, tomatoes and seasonings and simmer all together until the meat is cooked and the flavors have melded together.
Place the chili in a bowl and add some cheese on top.