"Meatless Monday" Recipe of the Week - Barley-Stuffed Peppers

This week's "Meatless Monday" Recipe of the Week is - Barley-Stuffed Peppers. The recipe is from the CooksRecipes website. The Cooks site has a huge selection of recipes that will please all tastes and cuisines. Enjoy and Eat Healthy!  http://www.cooksrecipes.com/index.html

Barley-Stuffed Peppers
These stuffed peppers use barley filling instead of Mom's old-fashioned hamburger stuffing—and they're just as comforting.

Recipe Ingredients:

1 cup reduced-sodium vegetable broth

1 cup sliced fresh mushrooms
2/3 cup quick-cooking barley
2 large red, yellow, and/or green sweet peppers (about 1 pound)
1 egg, beaten
3/4 cup shredded reduced-fat mozzarella cheese (3 ounces)
1 large tomato, peeled, seeded, and chopped (about 3/4 cup)
1/2 cup shredded zucchini
1/3 cup soft bread crumbs
1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
1 teaspoon snipped fresh rosemary or 1/8 teaspoon dried rosemary, crushed
1/8 teaspoon onion salt
Several dashes bottled hot pepper sauce
Fresh rosemary (optional)
Dried red chile peppers (optional)

Cooking Directions:

1 - In a medium saucepan combine the broth, mushrooms, and barley. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until barley is tender. Drain thoroughly.
2 - Cut sweet peppers in half lengthwise; remove seeds and membranes. If desired, precook pepper halves in boiling water for 3 minutes. Drain on paper towels.
3 - In a medium mixing bowl stir together the egg, 1/2 cup of the cheese, the tomato, zucchini, bread crumbs, basil, rosemary, onion salt, and bottled hot pepper sauce. Stir in cooked barley mixture. Place peppers, cut side up, in a 2-quart rectangular baking dish. Spoon barley mixture into the pepper halves.
4 - Bake stuffed peppers, covered, in a 350°F (175°C) oven for 20 to 25 minutes or until filling is heated through. Sprinkle remaining cheese over the peppers. Return to oven; bake 2 minutes more. Carefully transfer peppers to a serving platter. If desired, garnish with fresh rosemary and dried red chile peppers.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): calories: 195, total fat: 5g, saturated fat: 2g, cholesterol: 62mg, sodium: 364mg, carbohydrate: 28g, fiber: 5g, protein: 12g, vitamin C: 213%, calcium: 17%, iron: 8%.
http://www.cooksrecipes.com/mless/barley-stuffed_peppers_recipe.html

Low-Cholesterol Recipes

From the Diabetic Living Online website its  Low-Cholesterol Recipes. Diabetic Friendly recipes that are also Low-Cholesterol Recipes. Recipes included; Roasted Veggie Pitas, Chili Bean-Stuffed Peppers, and Provencal Vegetable Stew. Find them all at the Diabetic Living Online website. Enjoy and Eat Healthy!  http://www.diabeticlivingonline.com/


Low-Cholesterol Recipes

Keep your heart healthy and your hunger satisfied with these tasty low-cholesterol diabetic recipes. All of our delicious recipes have less than 20 mg of cholesterol per serving, so start cooking!



Roasted Veggie Pitas

Smoked provolone cheese tops these flavorful veggie pitas, which are filled with mushrooms, squash, peppers, and onions......


Chili Bean-Stuffed Peppers

Add cheese, chili beans, and rice to sweet peppers for a flavorful (and healthful) low-cholesterol vegetarian dinner.....


Provencal Vegetable Stew

Adding a splash of vinegar just before serving boosts the flavor of this hearty, low-cholesterol white bean and vegetable stew.....



* Click the link below to get all the Low-Cholesterol Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/low-cholesterol/low-cholesterol-recipes

Kitchen Hint of the Day!

One from my Mom.......


Use greased muffin tins as molds when baking stuffed peppers.

Slow Cooker Soups

Ring in the New Year with these Slow Cooker Soups from the Diabetic Living Online website! Delicious and healthy soups from the Slow Cooker, how easy is that! You can find all these recipes on the Diabetic Living Online website (http://www.diabeticlivingonline.com/) along with an endless selection of Diabetic Friendly Recipes, Enjoy!


Slow Cooker Soups

You're juggling a thousand responsibilities each day; the last thing you want to do when you come home is make dinner. With a little help from your slow cooker, you can throw together a few ingredients in the morning and sit down later to a steaming bowl of goodness. And the best part about dinner in one pot: fewer plates to spin on the way to the sink.


Turkey Tortellini Soup

Purchased cheese tortellini helps create a unique broth-base soup with loads of flavor. Stir in spinach just before serving for extra color and nutrients......


Chicken Mulligatawny Soup

Curry powder offers a delicious taste to this Asian-inspired soup. Dish it up tonight for a low-calorie meal the whole family will love.....


Stuffed Pepper Soup

This hearty bowl of soup is a perfect dish on chilly days. Brown the beef before adding it to the slow cooker to help remove fat......



* Click the link below to get all the Slow Cooker Soups

http://www.diabeticlivingonline.com/diabetic-recipes/soup/slow-cooker-soups

Stuffed Peppers & More Stuffed Vegetable Recipes

Healty and Delicious recipes, it's Stuffed Peppers & More Stuffed Vegetable Recipes. All from the EatingWell website.  http://www.eatingwell.com/


Stuffed Peppers & More Stuffed Vegetable Recipes

Healthy recipes for stuffed vegetables, including stuffed peppers, stuffed mushrooms and stuffed squash recipes.
Stuffed vegetables are an easy way to make a produce-packed dinner in which vegetables take center stage. In our healthy stuffed vegetable recipes, fillings made with fresh herbs, sharp cheeses, hearty whole-grains and lean protein add robust flavor to the healthy vegetables. From stuffed peppers to stuffed eggplant to stuffed squash, these stuffed vegetable recipes make a delicious, flavor-packed dinner.



Paprika-Spiced Stuffed Peppers
Plenty of paprika lends a lightly pungent flavor and vibrant red color to the creamy sauce and the pork, beef and rice filling in this Hungarian-inspired stuffed peppers recipe......


Pork & Shrimp Stuffed Eggplant
The Thai-inspired pork-and-shrimp filling for this stuffed eggplant recipe is generously seasoned with lemongrass and green curry......



* Click the link below to get all the Stuffed Peppers & More Stuffed Vegetable Recipes


http://www.eatingwell.com/recipes_menus/recipe_slideshows/stuffed_peppers_more_stuffed_vegetable_recipes

Turkey-Stuffed Peppers

Turkey-Stuffed Peppers
Old fashioned stuffed bell peppers with a healthy twist, made with Ground Turkey and Brown Rice!


Ingredients:
1 pound Jennie - O Extra Lean Ground Turkey Breast
4 medium green, red or yellow Bell Peppers
1/4 cup chopped onion
1/4 cup uncooked Brown Rice
3 tablespoons Hunt's Ketchup
1/2 teaspoon Sea Salt
1/2 teaspoon dried oregano
1/4 teaspoon Ground Black Pepper


Sauce:
1 (14 1/2-ounce) can Hunt's Italian-style Stewed Tomatoes, undrained
1 tablespoon Hunt's Ketchup
1 tablespoon Worcestershire Sauce
1/2 teaspoon Dried Oregano


Directions:
1. Preheat oven to 350°F (175°C). Cut tops off bell peppers; remove seeds.
2. Combine ground turkey, onion, brown rice, 3 tablespoons ketchup, sea salt, 1/2 teaspoon oregano and pepper in large bowl, mixing lightly but thoroughly. Spoon into peppers; stand peppers in 8 x 8-inch baking dish.
3. Combine sauce ingredients; pour over peppers. Cover dish tightly with aluminum foil.
4. Bake for 1 1/2 hours to medium (160°F | 70°C) doneness, until turkey is not pink in center and juices show no pink color.

Makes 4 servings.