"Meatless Monday" Recipe of the Week - Vegetarian Chili with Brown Rice

This week's "Meatless Monday" Recipe of the Week is - Vegetarian Chili with Brown Rice. Green Bell Peppers, Red Bell Pepper, Onion, Celery, Jalapeño Pepper, Brown Rice, Cheddar Cheese, and Spices make up this delicious Vegetarian Dish. It's from the Diabetes Self Management website (https://www.diabetesselfmanagement.com/). The Diabetes Self Management not only has a huge selection of Diabetic Friendly Recipes but they also have current Diabetes news, Diabetes Management tips, Exercise plans, and more! Just a fantastic website so check it out today! Enjoy and Eat Healthy in 2018!


Vegetarian Chili with Brown Rice
Ingredients
1 teaspoon canola oil

Vegetarian Chili with Brown Rice

1 onion, chopped
1 green bell pepper, diced
1 red bell pepper, diced
1 stalk celery, diced
1 jalapeño pepper,* minced
1 clove garlic, minced
2 cups fat-free vegetable broth
1 can (about 14 ounces) no-salt-added diced tomatoes
1 cup cooked brown rice
1 cup no-salt-added canned pinto beans, rinsed and drained
1/2 teaspoon dried oregano
1/2 teaspoon chipotle chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
6 tablespoons shredded reduced-fat Cheddar cheese


Directions
Heat oil in large saucepan over medium-high heat. Add onion, bell peppers, celery, jalapeño, and garlic; cook and stir 7 minutes.

Add broth, tomatoes, rice, beans, oregano, chili powder, salt, black pepper, and cumin. Bring to a boil over high heat. Reduce heat to medium; cover and cook 15 minutes or until vegetables are tender. Uncover; cook 10 minutes or until thickened.

Ladle chili into bowls; top each serving with 1 tablespoon cheese.

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

Yield: 6 servings. Serving size: 1 1/4 cups.

Nutrition Facts Per Serving:
Calories: 137 calories, Carbohydrates: 23 g, Protein: 6 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 5 mg, Sodium: 378 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/vegetarian-chili-with-brown-rice/

Jennie - O Turkey Recipe of the Week - Turkey Stuffed Peppers

This week's Jennie - O Turkey Recipe of the Week is - Turkey Stuffed Peppers. Made using JENNIE-O® Extra Lean Ground Turkey Breast, one of my favorites! You'll also need Red, Yellow, or Green Peppers and Brown Rice, Whole Kernel Corn, Spices, and Cheddar Cheese. You can find this recipe at the Jennie - O Turkey website along with all the other delicious and healthy recipes. Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/

Turkey Stuffed Peppers

This protein-rich meal is one of our most popular recipes, featuring hearty bell peppers stuffed with ground turkey, rice and corn. Add this flavorful Mexican meal to your weekly menu.
INGREDIENTS
4 large red, yellow or green peppers
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
½ cup chopped onion
1 (15-ounce) can tomato sauce
1 cup brown rice, cooked
1 cup whole kernel corn
1 tablespoon chili powder
1 teaspoon garlic salt
hot pepper sauce, if desired
½ cup shredded Cheddar cheese

DIRECTIONS
1) Heat oven to 350°F. Cut peppers in half lengthwise; remove seeds. In large saucepan, add enough water to cover peppers. Boil, covered, 3 minutes. Drain and rinse under cold water. Place peppers, cut-side up, in 13x9x2-inch baking dish.
2) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Stir in onion, tomato sauce, rice, corn, chili powder, garlic salt and hot pepper sauce, if desired.
3) Generously stuff each pepper half with turkey mixture. Cover with foil and bake 25 minutes. Uncover and sprinkle cheese on each pepper. Bake 5 minutes or until cheese is melted.

* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
PER SERVING

Calories 490

Protein 38g
Carbohydrates 65g
Fiber 9g
Sugars 14g
Fat 9g
Cholesterol 70mg
Sodium 570mg
Saturated Fat 4g
https://www.jennieo.com/recipes/51-turkey-stuffed-peppers

Red Beans Turkey and Rice

From the Jennie - O Turkey website (https://www.jennieo.com/) its Red Beans Turkey and Rice. Cajun Food made healthier! You'll be using JENNIE-O® Lean Ground Turkey along with Onion, Green Pepper, Celery, Hot Pepper Sauce, Tomatoes, Red Kidney Beans, White Rice, and more! A sure fire instant Dinner Favorite! Again you can find this recipe at the Jennie - O Turkey website. So Enjoy and Make the SWITCH!

Red Beans Turkey and Rice
This recipe is the epitome of classic Cajun comfort food. Fill your house with the aroma of thyme, lean turkey and stewed tomatoes. This low-fat recipe is ready to eat in under 60 minutes!

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Ground Turkey

1 cup finely chopped onion
1 green pepper, finely chopped
½ cup sliced celery
2 teaspoons minced garlic
1½ teaspoons thyme
1 teaspoon hot pepper sauce
½ teaspoon salt
1 (14½-ounce) can cajun-style stewed tomatoes
1 (15-ounce) can red kidney beans, rinsed and drained
¼ cup tomato paste
4 cups cooked white or brown rice
¼ cup chopped fresh parsley

DIRECTIONS
1) In large deep skillet, cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add onion, green pepper, celery and garlic; cook 5 minutes or until slightly softened; stirring occasionally.
2) Sprinkle with thyme, hot pepper sauce and salt; cook 5 minutes, stirring occasionally. Add cajun-style stewed tomatoes, kidney beans and tomato paste. Cook, uncovered, 10 minutes or until hot and flavors are blended, stirring occasionally.
3) Serve over cooked rice. Sprinkle with fresh parsley and serve with additional hot sauce, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 350
Protein 23g
Carbohydrates 50g
Fiber 8g
Sugars 8g
Fat 6g
Cholesterol 55mg
Sodium 790mg
Saturated Fat 2g
https://www.jennieo.com/recipes/77-red-beans-turkey-and-rice

Jennie - O Turkey Recipe of the Week - Turkey Tex-Mex Meal Bowls

This week's Jennie - O Turkey Recipe of the Week is - Turkey Tex-Mex Meal Bowls. Shell less Tacos made using JENNIE-O® Taco Seasoned Ground Turkey along with Brown Rice, Black Beans, Corn, Bell Peppers, Red Onion, Cherry Tomatoes, and Cilantro. Just another Delicious Recipe from the Jennie - O website so check it out today! Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/

Turkey Tex-Mex Meal Bowls
Bring tacos out of their shell with these Turkey Tex-Mex Bowls! They're a fast, wholesome meal the whole family can actually agree on.

INGREDIENTS

1 tablespoon olive oil
1 (16-ounce) package JENNIE-O® Taco Seasoned Ground Turkey
2 cups cooked brown rice
1 (15-ounce) can black beans, rinsed and drained
1 cup cooked or frozen corn
2 bell peppers, cut into strips
¼ red onion, thinly sliced
1 cup cherry tomatoes, halved
½ cup chopped fresh cilantro
lime wedges and avocado slices, if desired

DIRECTIONS
1) In large skillet, heat olive oil over medium heat. Cook taco seasoned turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Divide turkey, rice, beans, corn, bell pepper, onion, tomatoes and cilantro into 4 sealable containers. Refrigerate until ready to use. Garnish with lime wedges and avocado, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 370
Protein 35g
Carbohydrates 51g
Fiber 10g
Sugars 6g
Fat 7g
Cholesterol 55mg
Sodium 610mg
Saturated Fat 1.5g
https://www.jennieo.com/recipes/1183-turkey-tex-mex-meal-bowls



Lean Taco Seasoned Ground Turkey

Save yourself some prep time with JENNIE-O® Taco Seasoned Lean Ground Turkey. It comes conveniently pre-seasoned right out of the package with special taco seasoning. Although it’s great for turkey tacos, it’s also amazing in all your favorite dishes that could use a good, nutritious kick!

* ALL NATURAL
* NO ARTIFICIAL INGREDIENTS
* MINIMALLY PROCESSED
* GLUTEN FREE
* LEAN
* NET WT 16 OZ (1 LB)
* PRESEASONED

COOKING INSTRUCTIONS
CONSUMER STOVETOP SKILLET:
Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
INGREDIENTS
Ingredients: Turkey, Seasoning (Paprika, Spices, Canola Oil, Citric Acid, Natural Flavor), Salt, Rosemary Extract.
https://www.jennieo.com/products/9-lean-taco-seasoned-ground-turkey

"Meatless Monday" Recipe of the Week - Orient Eggspress

This week's "Meatless Monday" Recipe of the Week is - Orient Eggspress. Well here's one I had never heard of and no clue on the ingredients, Orient Eggspress. Using Hard-Boiled Eggs, Cooked Brown Rice and Classic Asian Vegetables. i came across this recipe at the CooksRecipes website. The Cook's site has a great selection of Vegetarian Recipes so check it our today! Enjoy and Eat Healthy in 2018!  https://www.cooksrecipes.com/index.html


Orient Eggspress

Orient Eggspress Easily turn hard-boiled eggs, cooked brown rice and classic Asian veggies into a wholesome and delicious entrée.

Recipe Ingredients:
1 (6-ounce) package frozen snow pea pods

1 medium sweet red or green pepper, cut in julienne strips
1/4 cup water
1 (8-ounce) can sliced water chestnuts, undrained
1 (4-ounce) can sliced mushrooms, undrained
3 tablespoons teriyaki sauce
1 1/2 teaspoons cornstarch
3/4 teaspoon garlic powder
4 hard-boiled eggs, wedged
3 cups cooked brown rice

Cooking Directions:
1 - In medium saucepan, stir together pea pods, pepper, and water. Cover. Cook over medium heat until vegetables are tender, about 5 minutes.
2 - Drain liquid from chestnuts and mushrooms into small bowl or cup. Add teriyaki sauce, cornstarch, and garlic powder. Stir until smooth. Pour over vegetables. Cook, stirring constantly, until mixture boils and thickens.
3 - Stir in chestnuts and mushrooms. Gently fold in eggs. Reduce heat to low. Cook until heated throughout, about 2 to 3 minutes.
4 - To serve, spoon over cooked rice.

Makes 4 servings.
https://www.cooksrecipes.com/mless/orient_eggspress_recipe.html

Jennie - O Turkey Recipe of the Week - Teriyaki Turkey with Brown Rice

This week's Jennie - O Turkey Recipe of the Week is a - Teriyaki Turkey with Brown Rice. Made using JENNIE-O® Lean Ground Turkey along with Green Onions, Carrots, Red Bell Peppers, Broccoli Florets, Soy Sauce, Teriyaki Sauce, Brown Rice, and more! Teriyaki just made healthier! You can find this recipe at the Jennie - O Turkey website. So Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/

Teriyaki Turkey with Brown Rice
Trade out the take-out! This Teriyaki Turkey with Brown Rice is an Asian inspired dish that will take your taste buds for a delicious ride.

INGREDIENTS

1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 tablespoon olive oil
¾ cup chopped green onions
2 garlic cloves, minced
1 tablespoon grated ginger
½ cup shredded carrots
½ red bell pepper, sliced
2 cups broccoli florets
¼ cup plus 1 tablespoon Teriyaki Sauce
1 tablespoon Low-Sodium Soy Sauce
3 cups cooked brown rice

DIRECTIONS
1) Cook ground turkey in olive oil as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.

2) Add to the cooked turkey, green onions, garlic, ginger and cook 3 minutes. Stir in carrots, peppers, broccoli, teriyaki and soy sauce. Cook until broccoli is crisp tender. Serve over brown rice.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 180
Protein 16g
Carbohydrates 10g
Fiber 2g
Sugars 3g
Fat 8g
Cholesterol 55mg
Sodium 440mg
Saturated Fat 2g
https://www.jennieo.com/recipes/1232-teriyaki-turkey-with-brown-rice

"Meatless Monday" Recipe of the Week - Jambalaya - Vegan

This week's "Meatless Monday" Recipe of the Week is a Jambalaya - Vegan. Enjoy Jambalaya  Vegan style! Tofu, Rice, and Red Bell Peppers highlight this week's recipe. It's from the CooksRecipes website. The Cooks site has an endless selection of recipes for all tastes and cuisines. Check it out today! Enjoy and Eat Healthy!  http://www.cooksrecipes.com/index.html



Jambalaya - Vegan

Bite-sized chunks of meatless sausage lend an authentic flair to this vegan version of a Creole-Cajun classic. Serve with coleslaw, sautéed greens (kale or collards), and fresh corn bread for a hearty, satisfying winter dinner.

Recipe Ingredients:

3 cups water
1 1/4 cups raw brown rice
2 tablespoons olive oil
14-ounce package Tofurkey or Field Roast vegan sausage links, sliced 1/2 inch thick
1 large onion, chopped
3 to 4 cloves garlic, minced
4 celery stalks, diced
1 medium green or red bell pepper, diced
1 (28-ounce) can diced tomatoes, with liquid
1 teaspoon each: paprika, dried oregano, dried basil
1/2 teaspoon dried thyme
Cayenne pepper to taste
Salt to taste

Cooking Directions:

1 - Combine the water and rice in a saucepan; bring to a rapid simmer, then lower the heat, cover, and simmer gently until the water is absorbed, about 30 to 35 minutes.
2 - Heat the oil in the large skillet. Add the onion and sauté over medium heat until the onion is translucent. Add the garlic, celery, and bell pepper, and sliced sausage links, and continue to sauté until all the vegetables and sausage are lightly browned.
3 - Add the remaining ingredients except the salt. Heat until the tomato liquid simmers, then cover and cook over low heat for 15 to 20 minutes.
4 - Combine the skillet mixture with the hot cooked rice in a large serving bowl and toss together thoroughly. Season to taste with salt (and a bit more cayenne if you’d like) and serve at once.

Makes 6 to 8 servings.
http://www.cooksrecipes.com/mless/jambalaya_recipe.html

"Meatless Monday" Recipe of the Week - Annie's Vegetarian Stuffed Peppers

This week's "Meatless Monday" Recipe of the Week  is Annie's Vegetarian Stuffed Peppers. Why Annie's you ask, because Annie passed this one along to me a while back. So Thank you Annie! Enjoy and Eat Healthy!

Vegetarian Stuffed Peppers

Ingredients
1 1/2 cups Brown Rice
6 large Green Bell Peppers
3 tablespoons Low Sodium Soy Sauce
3 tablespoons Cooking Sherry
1 teaspoon Vegetarian Worcestershire Sauce
1 1/2 cups extra firm Tofu
1/3 cup canned Black Beans, rinsed and drained
 1/2 cup sweetened Dried Cranberries
4 fresh Basil Leaves, thinly sliced
1/4 cup chopped Pecans
1/2 cup Kraft Grated Reduced Fat Parmesan Cheese
1 teaspoon Ground Roasted Cumin
Sea Salt and Pepper, to taste
2 cups Tomato Sauce
2 tablespoons Splenda Brown Sugar Blend

Directions
1 - Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes.
2 - Meanwhile, core and seed green peppers, leaving bottoms intact. Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes.
3 - In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled), tofu, black beans,  cranberries, basil leaves, nuts, cheese, cumin, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top.
4 - Meanwhile, in a small saucepan over low heat, combine tomato sauce and Splenda; heat until hot throughout. Spoon sauce over each serving.

Kitchen Hint of the Day!

Love that Brown Rice.........


Brown rice is considered a whole grain since it hasn’t lost its “wholeness” through the refinement process. Whole grains are proven to reduce the buildup of arterial plaque and reduce the risk of heart disease and high cholesterol.

It's Nuts I tell you!..........RECIPE FOR CHIA RICE SALAD

From the nuts.com website (https://nuts.com/), its a recipe this week for a Chia Rice Salad. Easy to make, delicious and a healthy salad! You can find this recipe and purchase the Chia Seeds all on the NUTS site (https://nuts.com/). But besides all the different Chia Seeds you can purchase you'll also find a great selection of; NUTS, DRIED FRUIT, CHOCOLATES and SWEETS, SNACKS, COFFEE and TEA, COOKING and BAKING, and GIFTS. Most items can be purchased in small amounts or in bulk. Plus there's Everyday Free Shipping, see for details! So check out the Nuts site soon and start eating healthy! Now on to the recipe.




RECIPE FOR CHIA RICE SALAD

Recipe Ingredients:
3 cups cooked brown rice
2 tbsp olive oil
2 tbsp lemon juice

3 cloves garlic
1/2 tsp sea salt
1/2 tsp rosemary
1/2 tsp oregano
1/8 tsp cayenne pepper
1/2 cup Chia Seeds
1 zucchini thinly sliced
1 tomato chopped
2 tbsp parmsesan cheese

Cooking Directions:
1. Place rice in a large bowl. Combine oil, chia, lemon, garlic, salt, herbs in jar, and shake well to mix. Pour over rice and lightly toss. Cover and let cool. Stir in vegetables and sprinkle on cheese or alternative cheese. Serve.
https://nuts.com/recipes/chia-rice-salad.html




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General Tso’s Chicken w/ Brown Rice and Whole Baby Carrots

Dinner Tonight: General Tso’s Chicken w/ Brown Rice and Whole Baby Carrots




It was Biscuits and Gravy to start the day around here! I normally have Gravy with toast but Mom wanted Biscuits so Biscuits it was. After Breakfast I took Mom up to a battery store not far from

here.She needed a new watch battery. From there stopped by the bank for her and back home. This afternoon Mom went over to see Dad and I had to stay home and wait for the delivery of Dad's new lift chair we bought him. It arrived later in the afternoon, it's really a nice chair and will help him to get up from the sitting position. Now we just have to get him strong enough to come back home! For Dinner tonight something new - Kahiki General Tso’s Chicken. I prepared General Tso’s Chicken w/ Brown Rice and Whole Baby Carrots.






While at Meijer last week I came across some Kahiki General Tso’s Chicken in the frozen food
section. It looked and sounded good plus there was 340 calories and 32 net carbs in it, which isn't bad at all for General Tso’s Chicken. So I bought a bag of it and had it in the freezer.









To prepare it I preheated the oven to 400 degrees. Removed the Sauce Pouch and sat in a bowl of hot water to thaw. Next I took a baking sheet and lined it with foil and sprayed Pam on it. I placed the Chicken evenly on the sheet and baked them for 20 minutes turning them after 10 minutes. Internal temperature of Chicken was 165 degrees, used an instant read thermometer. Removed it from the oven and let it stand 1 minute before serving. I drizzled the thawed sauce across the pieces and served. I found a winner here! Nice size pieces of Chicken, nice seasoning, and excellent sauce! I'll have to keep a bag in the freezer for sure.  




For one side dish I microwaved some Uncle Ben’s Natural Whole Grain Brown Rice. It comes in a
single serving microwavable container. Just heat for 45 seconds and serve! Rice comes out perfect, steaming hot and fluffy. I also heated up a can of Kroger Whole Baby Carrots. For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.








Kahiki General Tso’s Chicken
Tempura white meat chicken with a zesty Asian-style sauce.

General Tso's Chicken is made with all-natural white meat chicken that is tempura battered and then fully-cooked. It comes with a zesty ginger and garlic flavored sauce. Each carton contains 30 oz. of tempura chicken and 10 oz. of General Tso's sauce. It's a great main course for dinner; just add rice.
Or it can be used as a great appetizer for parties. Kids love this product too!

Nutrition Facts
Kahiki - General Tso's Chicken
Servings:  1

Calories 340 Sodium 790 mg
Total Fat 19 g Potassium 0 mg
Saturated 3 g Total Carbs 33 g
Polyunsaturated 9 g Dietary Fiber 1 g
Monounsaturated 4 g Sugars 9 g
Trans 0 g Protein 8 g
Cholesterol 15 mg

Jennie - O Turkey Recipe of the Week - Red Beans Turkey and Rice

This week's Jennie - O Turkey Recipe of the Week is Red Beans Turkey and Rice. Crank up the Cajun with this week's recipe! You'll be using JENNIE-O® Lean Ground Turkey along with Green Peppers, Tomatoes, Kidney Beans, and a variety of Spices and Herbs! You can find this recipe at the Jennie - O website.  http://www.jennieo.com/

Red Beans Turkey and Rice

This recipe is the epitome of classic Cajun comfort food. Fill your house with the aroma of thyme, lean turkey and stewed tomatoes. This low-fat recipe is ready to eat in under 60 minutes!

Ingredients
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 cup finely chopped onion
1 green pepper, finely chopped
½ cup sliced celery
2 teaspoons minced garlic
1½ teaspoons thyme
1 teaspoon hot pepper sauce
½ teaspoon salt
1 (14½-ounce) can cajun-style stewed tomatoes
1 (15-ounce) can red kidney beans, rinsed and drained
¼ cup tomato paste
4 cups cooked white or brown rice
¼ cup chopped fresh parsley

Directions
STEP 1: Cook ground turkey in a large, deep skillet, as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.

STEP 2: Add onion, green pepper, celery and garlic. Cook for five minutes or until slightly softened; stirring occasionally.

STEP 3: Sprinkle with thyme, hot pepper sauce and salt. Cook for five minutes, stirring occasionally.

STEP 4: Add Cajun-style stewed tomatoes, kidney beans and tomato paste. Cook uncovered for ten minutes or until hot with flavors blended, stirring occasionally.

STEP 5: Serve over cooked rice. Sprinkle with fresh parsley and serve with additional hot sauce if desired.
Always cook to an internal temperature of 165°F.

Nutritional Information
Calories 350 Fat 6g
Protein 23g Cholesterol 55mg
Carbohydrates 50g Sodium 790mg
Fiber 8g Saturated Fat 2g
Sugars 8g

http://www.jennieo.com/recipes/77-Red-Beans-Turkey-and-Rice

Diabetic Dish of the Week - Cran-Orange Acorn Squash

For this week's Diabetic Dish of the Week - Cran-Orange Acorn Squash. It's only 130 calories and 26 net carbs per serving. The Acorn Squash is used as the bowl that all the ingredients will be served in. Enjoy!

Cran-Orange Acorn Squash

INGREDIENTS
3 small acorn or carnival squash, cut in half and seeded
5 tablespoons instant brown rice
3 tablespoons minced onion
3 tablespoons diced celery
3 tablespoons dried cranberries
Pinch ground or dried sage leaves
1 teaspoon butter, cut into bits
9 tablespoons orange juice
1/2 cup warm water

Directions
1 - Combine rice, onion, celery, cranberries, and sage in a small bowl. Stuff each squash halve with rice mixture; dot with butter. Pour 1 1/2 teaspoons orange juice into each squash over stuffing.
2 - Stand squash in slow cooker. Pour water into bottom of cooker. Cover, cook on low 2 1/2 hours or until squash are tender.
Tip
The skin of squash can defy even the sharpest knives. To make slicing easier, microwave the whole squash at HIGH 5 minutes to soften the skin.

Makes 6 servings

Nutrition
Serving Size 1/2 Squash with 1/2 cup stuffing
Calories 130, Total Fat 1g, Saturated Fat 0g, Protein 2g, Carbs 30g, Cholesterol 0mg, Fiber 4g, Sodium 10mg

Shrimp Curry with Pineapple-Ginger Rice

Thank you to Amy for passing this one along!!


Shrimp Curry with Pineapple-Ginger Rice


Ingredients:

1 1/4 cups Brown Rice
1 2/3 cups Water
1 1/2 tablespoons fresh Ginger, peeled and grated
1 teaspoon Sea Salt- divided use
1 (8-ounce) can DOLE Crushed Pineapple, drained
1 tablespoon chopped fresh Basil
2 teaspoons chopped fresh Mint
1 large Onion, quartered
1 (2-inch long) piece fresh Ginger, peeled
1/2 teaspoon granulated Sugar or 1/4 teaspoon Splenda
1/4 cup Extra Virgin Olive Oil
1 1/2 teaspoons Curry Powder
1/2 teaspoon Ground Roasted Cumin
1 to 2 fresh Serrano Chiles, halved lengthwise
1 cup Swanson Low Sodium Chicken Broth
1 (14-ounce) can Coconut Milk
1 tablespoon fresh Lime Juice
1 pound medium to large Shrimp, peeled and deveined


Directions:

* Rinse rice several times in cold water, in large bowl until water is clear. Drain in colander.
* Combine 1 2/3 cups water, rice, ginger and 1/2 teaspoon salt in large sauce pan over medium-high heat to boiling. Reduce heat, cook, covered for 15 minutes or until rice is tender. Remove from heat; let stand covered for 5 minutes. Stir in crushed pineapple, basil and mint. Keep warm.
* Place onion and ginger in food processor container; cover and pulse until finely chopped.
* Cook onion mixture, remaining salt and sugar in hot oil in large skillet over medium-high heat, stirring frequently until onion begins to brown, about 5 minutes. Stir in cumin, curry powder and chiles, cook, stirring frequently about 2 minutes. Stir in broth, coconut milk and lime juice, simmer for 5 to 8 minutes stirring occasionally until thickened.
* Stir in shrimp and simmer, stirring occasionally, about 3 minutes or until shrimp turns pink.
* Serve shrimp curry with a scoop of rice. Garnish rice with broiled or grilled pineapple slice, if desired.

Makes 4 servings.


* This can easily become vegetarian by substituting the chicken broth with vegetable broth, and the shrimp with cubed tofu *

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.

Fried Gulf Coast Grouper w/ Brown Rice, Asparagus, and Whole Grain Bread

Dinner Tonight: Fried Gulf Coast Grouper w/ Brown Rice, Asparagus, and Whole Grain Bread



It's always a sad day when I'm preparing my last bag of the Gulf Coast Grouper. This batch has been fantastic, bursting with flavor! P.S. Jim if you read this send more fish! I coated the fillets in seasoned flour that I seasoned with McCormick Grinder Sea Salt and Black Peppercorn. I fried the fillets in a tablespoon of Extra Virgin Olive Oil on medium until it was golden brown. It's just incredible the flavor of these fillets. Hoping I get more soon (Hint, Hint) Plus the nice thing enough left over for a fish sandwich for lunch tomorrow!

For my sides I had some Uncle Ben's Brown Rice. I used the single serving microwave Uncle Ben's. I also had Grilled Asparagus along with Healthy Life Whole Grain Bread. For dessert/snack later this evening some Townhouse Reduced Fat Flip It Crackers topped with President's Pub Cheddar Cheese and Hormel Turkey Pepperoni.

Bison, Bacon, 'Shroom Burger w/ Mushrooms and Brown Rice

Dinner Tonight: Bison Bacon 'Shroom Burger w/ Mushrooms and Brown Rice




I had a Bison Ground Sirloin Burger along with Mushrooms and Brown Rice. I seasoned the Bison with McCormick Grinder Steakhouse Seasoning. I then fried it in Extra Virgin Olive Oil about 4 minutes per side. I topped it with a slice of Turkey Bacon, that I had leftover from Breakfast, and Sauteed Mushrooms. Served it on an Healthy Life Whole Grain Bun.

As a side I had Mushrooms and Brown Rice. I used a package of pre - sliced Mushrooms Trio. Got it from Meijer and it contained slices of Shiitake, Oyster, and Mini Bella Mushrooms. I seasoned them with Ground Smoked Cumin, Ground Thyme, Parsley, Sea Salt, and Ground Black Pepper and sauteed then in Extra Virgin Olive Oil. As I started to saute the Mushrooms I microwaved a cup of Uncle Ben's Whole Grain Brown Rice. I sauteed the Mushrooms for 4 minutes and midway through I added my Brown Rice. Mixed well and served. I love Mushrooms as you can see! For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.

Baked Turkey Tenderloin and Pineapple Rings w/ Asparagus,...

Dinner Tonight: Baked Turkey Tenderloin and Pineapple Rings w/ Asparagus, Uncle Ben's Long Grain and Wild Rice and Whole Grain Bread


I used a Jennie-OTurkey Tenderloin that I seasoned with Parsley, Ground Pepper, Sea Salt, and Smoked Ground Cumin. I then marinated the Turkey Tenderloins with JB’s Fat Boy Chipotle BBQ Sauce for about 3 hours in the frige before baking. After marinating I baked it in a pan covering with foil at 350 degrees for 30 minutes and then I took it out basted it with the Fat Boy BBQ Sauce and placed 2 Pineapple Slices, plus about teaspoon of the Pineapple juice, on top of the Tenderloin returned the tenderloin to the oven uncovered and baked another 20 minutes.

As sides I had Grilled Asparagus Spears, Uncle Ben's Long Grain and Wild Rice, and Healthy Life Whole Grain Bread. For dessert/snack later Ritz Whole Grain Crackers with a wedge of Laughing Cow Garlic and Herb Cheese Spread.

Baked Salmon with Corn Flakes and Almond Topping w/ Asparagus and...

Dinner Tonight: Baked Salmon with Corn Flakes and Almond Topping w/ Fresh Asparagus, Brown Rice, and Whole Grain Bread

Seen this recipe for Salmon on an upcoming show on the Cooking Channel and had to try it! I have the recipe and instructions listed at the bottom of the post. It has crushed Corn Flakes, Almonds, and Butter among other ingredients. I salted the Salmon with Sea Salt and spread the topping on the top of the Salmon and baked at 400 degrees for 12 minutes. Came out moist and delicious. Had sides of fresh Asparagus that I lightly fried in Extra Virgin Olive Oil and I Can't Believe It's Not Butter and seasoned with Sea Salt, Pepper, and Garlic Salt. Added sliced Almonds and crumbled Turkey Bacon to the Asaparagus also. Had Uncle Ben's Brown Rice and Healthy Life Whole Grain Bread as sides also.


Salmon with Flakes and Almond Topping

   Ingredients

    * 1/2 cup Kellogg's Corn Flakes (R) cereal (1/3 cup coarsely crushed)
    * 1/4 cup chopped almonds
    * 1/4 cup butter, softened
    * 1/4 cup snipped fresh basil
    * 2 tablespoons grated Parmesan cheese
    * 1 teaspoon grated lemon peel
    * 2 cloves garlic, minced
    * 1/4 teaspoon pepper
    * 4 salmon fillets, skinned (about 6 oz. each)
    * Steamed spinach (optional)

Directions

Coarsely crush KELLOGG'S CORN FLAKES cereal. In a small bowl, combine almonds, butter, basil, Parmesan, lemon peel, garlic, and pepper; stir in cereal. Rinse fish; pat dry. Measure thickness of fish. Place fish on the greased rack of a broiler pan. Spoon cereal mixture on top of fillets; pat gently to spread.

Bake at 400 degrees F for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily with a fork. For food safety, the internal temperature of the fish should be a minimum of 145 degrees F. Serve each piece of fish over steamed spinach, if desired, recipe follows.

Baked Salmon w/ Brown Rice

Dinner Tonight: Baked Salmon w/ Brown Rice and Hearth Whole Grain Bread.

Healthy and delicious was Dinner tonight! I had Baked Salmon along with Brown Rice. I was at Walmart earlier and as going by the Meat and Seafood Dept. they had some beautiful Salmon Fillets. That was the first time I tried the Salmon from Walmart and it was delicious! I seasoned it with Sea Salt, Grinder Black Pepper, Parsley, and topped with Sesame Seeds and lightly rubbed with Extra Virgin Light Olive Oil. I baked it at 400 degees for 12 minutes. I used Uncle Ben's Brown Rice and and I also had a slice of Aunt Millie's Hearth Whole Grain Bread.