Shannan’s Journey

Stuffed Bell Peppers

4 green or red bell peppers
Salt
5 tbsp extra-virgin olive oil
1 medium yellow onion, peeled and chopped
1 medium red onion, peeled and chopped
1 clove of garlic, peeled and chopped
1 lb meat of choice (99% lean turkey or chicken breast)
1 1/2 cup of cooked rice
1 cup Chopped Zucchini
1 cup Chopped celery
1 cup cubed Egg Plant
1 cup chopped tomatoes, fresh or canned
1 tbsp chopped fresh oregano or 1 tsp of dried oregano
Fresh ground pepper
Dash of Tabasco sauce

1 Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add a pinche of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged until their flesh isslightly softened, about 3 minutes. Drain, set aside to cool.

2 Preheat oven to 350 degrees F. Heat 4 tbsp of the oil in a large skillet over medium heat. Add onions, egg plant, celery, zucchini, and garlic, and cook, stirring often, until soft and translucent, about 5 minutes. Remove skillet from heat, add meat, rice, tomatoes, and oregano, and season generously with salt and pepper. Mix well.

3 Drizzle remaining 1 tbsp. Oil inside peppers, arrange cut side up in a baking dish, then stuff peppers with filling. Add Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling. Add 1/4 cup of water to the baking dish. Place in oven and bake for 30-40 minutes, until the internal temperature of the stuffed pepper is 150-160°F.
Serves 4.

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Jalapeno-Lime Chicken

Ingredients:

1 tablespoon olive oil

1 teaspoon grated lime peel

1 tablespoon fresh lime juice

1 jalapeño pepper, seeded and diced

1 teaspoon ground cumin

3 cloves garlic, minced

1/4 teaspoon ground black pepper

1 pound boneless and skinless chicken breast halves

Nonfat cooking spray

Directions:

1. Prepare grill.

2. In a large plastic bag, combine oil, lime peel, lime juice, jalapeño pepper, cumin, garlic, and pepper. Place chicken in bag. Squeeze out excess air then seal tightly. Rotate bag to ensure chicken is coated on all sides then chill in refrigerator for at least 30 minutes to marinate.

3. Remove chicken and discard bag with marinade. Place chicken on grill for 12-15 minutes or until cooked through and internal temperature in thickest part of chicken is at least 165ºF then serve!

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Oatmeal Lemon Pancakes