Healthy Cheesy stuffed peppers and white beans

Two days of pasta meals and I think it's time for something with lots of protein.  This meatless meal appealed to me.  I  try to post appealing recipes for those of us who love to eat good food but at the same time try very hard to make good choices to stay healthy.  This recipe appealed to me because I love all the ingredients.  It caught my eye in a Woman's Day magazine.  I think it would work really well with small variegated bell peppers but today I'm using some green ones because that's what's in the frige~~~~

7/9/12

4 bell peppers
2 T. olive oil
salt and pepper
1 large onion
3 cloves garlic minced
1 -10 oz. fresh spinach, chopped
1 -15 oz. can small white beans
2 T. fresh lemon juice
4 oz. shredded mozzarella cheese (part skim)
1/4 cup grated cheese
1 cup Marinara sauce

Left half pepper uncleaned, right pepper half cleaned of seeds.

Stuffing for peppers!  Yummy! I would be able to eat this mixture alone and did eat a small amount before stuffing the peppers. Really tasty combo!

Cut pepper in half and clean and discard seeds.  Toss the peppers with 1 T. olive oil.  Arrange cut side down and broil for approximately 3 minutes to soften. Turn and broil a bit more. Reduce oven temperature to 425.

Meanwhile heat remaining olive oil in skillet over medium heat, add onion and cook covered until tender.  Stir in garlic and cook 1 minute.

Add spinach and salt and pepper to the skillet and cook tossing for spinach to wilt.  Remove from heat fold in beans and lemon juice (I drain beans and rinse), then mozzarella and grated cheese.  Spread marinara sauce in 13 x9 inch baking dish.  Fill peppers evenly with bean mixture.  Place on top of sauce and bake until peppers are tender and cheese has melted approx. 10 min. or more.

Happy Baking and Cooking from my kitchen to yours,

5/6/2019 original 

Tuna boats

Lunch today was tuna boats .

An easy recipe that I’m sure avocado would have made those who enjoy it even better.  Unfortunately I do not like avocado but I have listed it in the ingredients. 

I am substituting green and black halved olives in this recipe for the Avocado.

This was so good and I served with some mini naan bread.  Enjoy!

• ***¼ avocado
• ***4 green olives
• 3 black olives
• 1 teaspoon minced garlic
• 2 teaspoons apple cider vinegar
• 1 tablespoon fresh lime juice
• ***1 tablespoon fresh cilantro, chopped
• Pinch black pepper
• Pinch sea salt
• ½ tablespoon water
• ***3 ounces chunk light tuna, canned in water(I used albacore white tuna in water)
• 8 grape tomatoes, quartered
• ¼ cup finely minced yellow onion
• ***½ cup instant brown rice or frozen, precooked, thawed brown rice***I substituted cooked barley because that was all I had.
• 4 outer romaine leaves or other greens

What to do: In a small food processor, puree avocado with garlic, vinegar, lime juice, cilantro, black pepper, sea salt, and water until smooth.

Toss with tuna, tomatoes, onion, and brown rice.

Fill romaine leaves or other greens with mixture, roll up, and enjoy.

Note:  ***my changes o this recipe

I did not use avocado 

I used cooked barley instead of rice 
I used albacore tuna in water and drained the tuna

 I added I/2  tsp. Parsley 

Olives instead of avocado 

Eggplant Veggie Balls

I made eggplant veggie balls today.

These two recipes are from foodies who are excellent cooks.

My recipe uses a combination of both Rose and Barbara’s recipes to create mine.

I will say I thought Barbara’s recipe was simpler.

I removed skin on eggplant before baking/roasting .  Then cut the eggplant in small pieces.  Bake on greased cookie sheet about 25 minutes turning occasionally. Cool before adding egg, basil, parsley, 1/2 tsp. Salt, 1/2 cup of breadcrumbs, and 1/2 cup grated pecorino Romano cheese and 1 can drained and rinsed cannellini beans.

This recipe was easier since my eggplant I was using  (medium eggplant and I wanted a more simplified version. Added my ingredients and in meatball size balls place on greased cookie sheet.

I baked for 20 minutes at 375°.  Cool before storing .  I served with marinara.

You decide which one you would prefer.  Good Luck and enjoy!

Either way I know delicious would be the word of the day,  

 

Barbara’s recipe

 You oven roast eggplant, peel and then chop up the meat. Squish up cannellini beans, Panko, lots of garlic, basil, egg, grated cheese. Bake in the oven - flip to get brown. Serve only with MARINARA - or any "translucent" tomato sauce. 

Rose 

 

Chop eggplant and boil in some salted water for just a few minutes.  Drain and let cool completely.  Squeeze to remove excess water.  Mix eggs, grated parmigiano reggiano, plain breadcrumbs, chopped fresh basil and chopped parsley.  Form into rounds and fry in canola oil.  Mine were a little too wet so I rolled them in some breadcrumbs before frying to hold them together.  They came out nice and crunchy on the outside.

These are Roses specific ingredients 

• ▢ 2 medium eggplants
• ▢ 1 1/2 cups breadcrumbs
• ▢ 3/4 cup Pecorino Romano cheese
• ▢ 2 large eggs
• ▢ 1/2 cup basil leaves
• ▢ 3 cloves garlic
• ▢ 1/4 cup olive oil
• ▢ 1 tsp black pepper
• ▢ 3 ounces water

• Begin by preheating oven to 350f and setting rack to middle level. Cube eggplant into approximately 1" pieces. 
• Crush and make a paste of 3 garlic cloves. Rough chop a 1/2 cup of fresh basil leaves.
• In a large pan on medium-low heat, saute garlic in a 1/4 cup of olive oil. After 2 minutes add the eggplant into the pan and mix thoroughly. Add 3 ounces of water to the pan, cover and let cook for 20 minutes. 
• After 20 minutes, turn off the heat and move softened eggplant to a large mixing bowl. Let the eggplant cool for a few minutes, then add the 1 1/2 cups breadcrumbs, 3/4 cup Pecorino Romano, 1 tsp black pepper, 1/2 cup chopped basil and 2 beaten eggs. Mix well to incorporate the ingredients.
• With wet hands form eggplant meatballs and place on an oiled wire rack or a parchment paper lined sheet pan. Bake the eggplant meatballs for 25-30 minutes until golden brown. Place the eggplant meatballs in your sauce of choice and serve hot. Enjoy!
  Barbara’s from our We like to bake and cook groups recipe.
  You oven roast eggplant, peel and then chop up the meat. Squish up cannellini beans, Panko, lots of garlic, basil, egg, grated cheese. Bake in the oven - flip to get brown. Serve only with MARINARA - or any "translucent" tomato sauce. 
  

Cider glazed pork tenderloin

I’m pretty sure this is WW recipe.  Zoom in to see the recipe.  Below are my adjustments.

This was a delicious, flavorful and a light meal.

Note:  I made a half recipe.

***I didn’t have cider so I mixed 4 oz.  Applesauce with 4 oz. Of water , butter and the cider vinegar To make my glaze. It thickened nicely. 

*** I did not use the allspice but did use dry sage.

Enjoy!  I recommend it!

Buttery Alaskan cod

I made fish tonight.  I almost lol followed a recipe to the tee but not quite.  Alaskan cod fillets from Costco and they were very good.

  Allrecipes doesn’t fail.  I only had saltines(they called for buttery crackers).  After I crushed the saltines I added melted butter, onion powder and dried parsley to them.  I used a large zip bag to crush them.  

I Baked the fillets at 400° for 15 minutes after dipping them in butter.  Then I topped them with cracker mixture and baked another 10.  They were very thick..

Served over brown rice pilaf.  Hubby had corn too!  It was very tasty.  No doubt with all the butter🤣🤣🤣!

I don’t usually care for or make fish very often so this was a major accomplishment and it was really tasty.

https://www.allrecipes.com/recipe/228319/perfect-ten-baked-cod/

Check out allrecipes for their recipe since my changes worked out well but I did not follow their exact recipe.

Enjoy!

Lemony Shrimp Salad with Couscous: Light and healthy

1/13/14

Re-post because it’s so yummy!  And healthy too!

When I started this blog my intention was to bring basic good Italian and Slovak food back into the kitchen; recipes that have been in my family since forever and my plan is to continue to do. 

 Now that summer is here a few light meal recipes might appeal to all for those hot summery days. I have had several requests for light salads which can be served for dinner or lunch.. 

I saw this recipe in a magazine and decided to try it out and I liked it.  A little shrimp for an added change. This blog is still a work in progress and I'll continue to play around with some meals that I've found to be tasty, interesting and healthy as well.

 You can be assured the Italian and Slovak food I so love will always be a part of it. You can look forward to seeing Cappeletti, Ravioli, Pasta Fagioli, Chicken Scampi, Frittatas, Potato Pancakes, Pierogi,  as well as many favorite recipes that my mom and grandmothers used to make and  I loved to eat. 

Enjoy!

Recipe:
 

1 cup Couscous
1 1/2 lb. cooked and peeled medium shrimp (check out the fish dept at the market).  You may be able to get some already cooked and will make it easy to prepare for a quick meal).
1/2 lb.sugar snap peas(microwave for a few minutes) or vegetable of choice
3/4 cup fresh basil leaves..broken into pieces)
2 scallions chopped
2 tsp. grated lemon rind
3 tablespoons lemon juice
3 tablespoons olive oil
Lemon for Garnish if desired

Place couscous in a large bowl, add 1 cup very hot tap water with 1/4 each salt and pepper.  Cover and let sit for 5 minutes.

In a medium bowl place chopped scallions, sugar snap peas, basil, shrimp and lemon rind.  After couscous has set add above and toss with lemon juice and olive oil..

Note:  You may have to add a little more olive oil if it seems dry.  Also substitute a vegetable of choice instead of peas if you so choose.  Light healthy meal..

7/5/12 
7/15/13
1/13/14

Ranch Chicken Taco's (Healthy option)

This recipe is easily made using Rotisserie chicken.

If you’re a healthy eater or hoping to shed a few pounds try this easy recipe.

 I have made many taco salads in every way possible but to make one with a little less fat is sometimes hard.  When I came across this recipe I decided I was going to make it.  I didn't add the avocado but opted for a little more chicken and used Fajita seasoning since that was all I had in the pantry.  

I used the chicken I had from my Saturday Chicken soup recipe and it was moist and tender so I didn't have to go and buy a store bought rotisserie one.

Hope your day was a pleasant one.  Try this for a easy and quick meal.

Helpful suggestion:  To save time cut your lettuce and veggies in small pieces and wash and place a wet paper towel over them to keep it fresh for a day.  

Some days I do that at night and it is still crispy the next day!  It'll save you some time in prep work if you are hustling to make your dinner.

 

• 1/2 cup ranch dressing  (lower in fat if possible)
• 1/4 cup reduced-fat sour cream
• 1 (1 ounce) packet taco seasoning mix, divided( I used Fajita seasoning which was great)
• 1 tablespoon mild chunky salsa
• 2 cups shredded rotisserie chicken
• 8 (6 inch) corn tortillas
• shredded lettuce
• 1 tomato, chopped
• 4 green onions, sliced
• 1 (4 ounce) can sliced black olives
• 1 avocado - peeled, pitted and diced (optional)
• 1 cup shredded Colby-Monterey Jack cheese (going to try to find low fat)

Directions

1. Combine ranch dressing, sour cream, 1 teaspoon taco seasoning, and salsa in a small bowl. Cover and refrigerate until serving.
2. Toss chicken with remaining taco seasoning. Cover bowl loosely with wax paper or plastic wrap. Microwave chicken until chicken is heated through, about 2 to 3 minutes.
3. Warm the tortillas in a skillet for about a minute on each side to make them pliable. Place a scoop of chicken on the tortilla and top with lettuce, tomato, green onion, olives, avocado, cheese, and a spoonful of the ranch dressing mixture.

Original 9/7/2012

Chicken cacciatore my way!

While browsing my emails I  came across a recipe that looked like something we might enjoy but it was made in a pressure cooker.  Today I decided to make it in a Dutch oven pot my way and hubby and I were pleased with the results.

8 oz. Cut boneless chicken breasts

4 tablespoons Olive oil

I small onion sliced thin 

3 to 4 minced garlic cloves 

I small can chicken broth 

1/2 cup water

20 oz. Jar Marinara sauce 

I tsp. Salt

3/4 tsp. Pepper

1/2 bag thin frozen green beans

1/4 cup kalamatta olives

2 tsp. Capers 

8 to 10 oz. Tri color Pasta or penne

Place cut chicken in Dutch oven on medium heat that you have placed a few tablespoons olive oil.  Add sliced onion , salt, pepper and minced garlic. Sauté until tender and slightly browned.  Add chicken broth, water and marinara sauce.  Cook on low about 20 minutes.  After twenty minutes add frozen green beans and dry pasta.  Cook until pasta is tender approximately 7 to 10 minutes.

Serve immediately with grated parmesan or Romano cheese.

Grilled chicken with cucumber/melon relish and peanut sauce

Since I have over indulged for the last few days today I'm posting this as my salvation for tomorrow's dinner.  I know you will enjoy it too!
  Note:  those sensitive to peanuts beware!


Summer's here and there are so many fresh fruits and veggies available to make so many great meals.  Having boneless chicken breasts or thighs in your freezer is always a good idea.  Most of our meals involve chicken!

Stopping at the grocery store for a few items is better than going for a whole order!!! Just sayin....so be sure to stock up on chicken for your easy quick dinners.

Happy Summer Cooking from my kitchen to yours, 

 M.J.

The below recipe  takes just a few items to compliment your chicken dish.

This meal was not only refreshing but also very tasty. The peanut sauce is a must!  I didn't use organic peanut butter (I thought I had some but didn't so I used Jif).  Luckily I had all ingredients handy except cantalope which I stopped at the grocery store to pick up.

This recipe was one that I came across in one of my magazines but unfortunately I can't remember which one :(.

I browse through magazines and quickly type several up that appeal to me. I did adapt it to our liking opting to use chicken breasts instead of chicken thighs.  Enjoy!!

 Happy Cooking from my kitchen to yours,

M.J.

 1 1/2 cups diced cantaloupe (try any sweet fruit in season)
1 cup diced seedless cucumber
3 to 4 tablespoons fresh lime juice
2 tablespoons finely chopped red onion (I eliminated this, using sweet onion)  My red onions are always bitter) I don't know the problem.
1 tablespoon chopped fresh mint(substituted dried parsley)
2 tsp. olive oil
2 tsp. honey
2 tsp.  peanut butter (Jif) I do really prefer "organic" peanut butter
2 tsp. reduced sodium soy sauce
1 lb. thin sliced boneless skinless chicken breast

 Stir together cantaloupe, cucumber, lime juice,onion, chopped mint, oil and 1 tsp. of the honey in a medium bowl.  Season to taste with salt and pepper.  Cover and chill at least 15 minutes.



** Note: Whisk together peanut butter, soy sauce, 1/4 cup water and remaining 1 tsp. honey in small bowl for sauce while relish chills.  Season with salt and pepper to taste.( I microwaved for 20 seconds to blend mixture)

Prepare lightly oiled grill for medium high heat.  (You an broil or pan fry chicken too!)

Note:  ( I panned fried mine and brushed with peanut sauce) Served extra peanut sauce on side. When I served the chicken I sliced the breast on an angle.

Season chicken with pinch salt and pepper..Grill chicken, turning, until golden brown on both sides and cooked through about 4 minutes.

Halve chicken crosswise and transfer to 4 serving plates.  Top with sauce and serve with relish..Garnish with mint leaves.

8/14/12
2/14/13

 

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Italian Stuffed Shells with Chicken and Spinach

A great holiday suggestion.




If you don't want to make homemade pasta but still want a great meal using chicken this filling is a must try.  My Nana made this filling and used it for her homemade ravioli.  This filling is a nice change from cheese or meat ravioli.  I made the filling and today we had some Jumbo Shells stuffed with chicken and spinach and topped them with my homemade marinara sauce.  Bon Appetit!

February 16,2016 original 

I only topped some of the shells with mozzarella (Watching hubby's low fat diet)

Pulse to coarse consistency

Pulse to finer consistency

1 1/2 lb. cooked chicken( I used chicken breasts)  I boiled them with a bit of salt and let them cool(cut in large pieces)
1/2 cup seasoned or unseasoned bread crumbs
1/2 cup grated cheese (of course I use Pecorino Romano)
1/4 cup chopped fresh or frozen spinach cooked
1 T Olive oil
1 clove minced garlic
1 egg beaten
1 tablespoon water if needed to hold together(you can use chicken broth also)

Pulse all in food processor to the consistency you desire.Cover and refrigerate until ready to use.

1 box Jumbo Shells cooked according to directions

Rinse slightly and drain.  Fill and top with fresh marinara sauce or jarred sauce of choice.  Top with grated Pecorino Romano cheese and mozzarella.  Bake 20 to 30 minutes covered.


From my kitchen to yours,

8/30/12