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Stuffed Pepper Soup
Bell peppers, chopped tomatoes and lean ground beef are simmered in broth with onions and garlic, then topped with brown rice – everything you love about stuffed peppers, in a soup!
I love soup weather – and the convenience of a making a big pot of soup that can serve as several meals. I first posted this recipe back in 2011 and it's been a huge hit with everyone, including both of my kids – they just loved it! I decided to make a pot this weekend and gave this a photo makeover.
This is a hearty bowl of soup that will fill you up and warm you on a chillynight. I guess you can call this a lazy stuffed pepper because it tastes just like a stuffed pepper without all the extra work. Topped with brown rice it's a satisfying meal. Heck, if you wanted you could even make this with ground turkey, and top it with shredded cheese. Have fun with this one! Stuffed Pepper Soup
Skinnytaste.com
Servings: 6 • Size: about 1 1/2 cups soup, 1/2 cup rice • Old Points: 5 • Points+: 7 pts
Calories: 261 • Fat: 5 g • Carb: 37.5 g • Fiber: 5 g • Protein: 17.6 g • Sugar: 6 g
Sodium: 606 g (without salt)
Ingredients:
- 3 cups cooked brown rice
- 1 lb 95% lean ground beef
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1 cup finely diced onion
- 3 cloves garlic, chopped
- 2 cans (14.5 oz each) cans petite diced tomatoes
- 1 3/4 cups tomato sauce
- 2 cups reduced sodium, fat-free chicken broth
- 1/2 tsp dried marjoram
- salt and fresh pepper to taste
Directions:
In a large pot or dutch oven, brown ground meat on high heat and season with salt. Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic. Cook about 5 minutes on low heat.
Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1 1/3 cups of soup in each bowl and top with 1/2 cup cooked brown rice.
Makes about 9 1/2 cups.
Breakfast Egg White Spinach Enchilada Omelets
Enchiladas are one of my favorite all time favorite Mexican comfort foods. But enchiladas for breakfast you might ask? Well I say yes, why not! These are low-carb, gluten-free and grain-free by using egg whites as my "tortilla" – they turned out awesome! You can also have them for dinner – perfect for Meatless Mondays! These are basically glorified egg white omelets, stuffed with sauteed spinach and topped with enchilada sauce, avocado and cheese. Prep them ahead and bake when ready to serve, make them as hot or mild as you want. I used Frontera green chile enchilada sauce to speed this up, but I also think this would be awesome with homemade red enchilada sauce. If you follow a Paleo diet, simply leave the cheese off.
Breakfast Egg White Spinach Enchilada Omelets
Skinnytaste.com
Servings: 6 • Size: 1 enchilada • Old Points: 5 pts • Points+: 6 pts
Calories: 239 • Fat: 12 g • Carb: 10 g • Fiber: 4 g • Protein: 24 g • Sugar: 1 g
Sodium: 523 mg • Cholesterol: 15 g
Ingredients:
- 3 cups egg whites or egg whites from 18 large eggs
- 2 tablespoons water
- salt and pepper, to taste
- cooking spray
- 1 tsp olive oil
- 1/2 cup scallions, chopped, plus more for garnish
- 1 medium ripe tomatoes, diced
- 2 tbsp cilantro, chopped
- 10 oz packages frozen spinach
- 4.5 oz can chopped green chiles
- kosher salt and fresh ground pepper
- 1 1/2 cups grated reduced fat Colby-Jack cheese (Sargento)
- 1 cup green enchilada sauce
- 1 medium avocado, diced
Directions: Pour 1/3 cup enchiladas sauce on the bottom of a 9 x 12 inch baking dish. Preheat the oven to 350°F.
In a medium bowl, whisk the egg whites, water, and a pinch salt and pepper. Lightly coat a large nonstick skillet with cooking spray and heat the skillet over medium heat. Add 1/4 of the egg whites (about 1/2 cup), swirling to evenly cover the bottom of the pan. Coo****il set, about 2 minutes. Flip and cook the other side until set, about 1 more minute. Set aside on a dish and repeat with the remaining eggs until all your egg "tortillas" are cooked and set aside. Should make 6.
Heat oil in a medium non-stick skillet over medium heat. Add scallions; cook for 2 to 3 minutes until fragrant, but not brown. Add tomato and cilantro, season with salt to taste and cook 1 more minute, until soft. Stir in spinach and green chile, and cook for about 5 more minutes, adjust salt and pepper to taste. Remove from the heat, and mix in 1/2 cup of the Colby-Jack cheese; mix well.
Divide spinach between egg white "tortillas", about 1/3 cup each and roll, place each seam side down in baking dish. Top with remaining enchilada sauce and remaining cheese, cover with foil and bake until hot and the cheese is melted, about 20 to 25 minutes. Serve topped with diced avocado and scallions.
Rating:
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 Servings
Serving Size: 1/4 of finished dish
Tell your kids to close their eyes and they'll never know they're eating Brussels sprouts. Shhhhhh ;)
Gather
16 ounces of Brussels Sprouts, quartered 1/8 cup sliced shallots 1 tablespoon olive oil 1/8 teaspoon of salt 2 tablespoons toasted walnuts, chopped (or pecans) 1 tablespoon brown sugarStep by step
- Wash and quarter Brussels sprouts (peel off any yucky outside leaves).
- Peel and thinly slice shallot.
- Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat.
- Toss in shallots and cook for 1-2 minutes, until tender.
- Add Brussels sprouts and 1 tablespoon of brown sugar to the pan, and cook for 15-30 minutes, stirring occasionally, but not too much because you want them to hold together and get a little caramelized. The longer you cook, the more caramelized they get. Caramelized = OMGood.
- In the last minute, toss in 2 tablespoons of toasted, chopped walnuts (or pecans) and stir.
- Serve. Enjoy. And feel the love for the Brussels sprouts.
Nutrition
WW PP 3, Calories 115, Total Fat 6.0g, Saturated Fat 0.7g, Cholesterol 0mg, Sodium 30mg, Total Carbohydrates 13.6g, Dietary Fiber 4.6g, Sugars 4.7g, Protein 4.9g Vitamin A 18% • Vitamin C 161% Calcium 5% • Iron 10%
Feingold Stage 1
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Copyright Sisterhood of the Shrinking Jeans LLC
1 (7 ounce) can white tuna, drained and flaked
6 tablespoons mayonnaise or salad dressing
1 tablespoon Parmesan cheese
3 tablespoons sweet pickle relish
1/8 teaspoon dried minced onion flakes
1/4 teaspoon curry powder
1 tablespoon dried parsley
1 teaspoon dried dill weed
1 pinch garlic powder
It's around 150 calories, 21 grams of protein.
Kelli
Cooking spray
1 1/4 pounds raw extra-large shrimp, peeled and deveined (leave the tails on)
1/2 cup low-fat buttermilk
1/2 cup shredded sweetened coconut
1/3 cup crushed whole wheat saltine crackers (7 crackers)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Preheat oven to 375ºF. Coat a large baking sheet with cooking spray.
Place shrimp in a large bowl, add buttermilk and turn to coat.
In a shallow dish, combine coconut, crushed crackers, salt and pepper. Mix to combine.
Remove shrimp from buttermilk and shake off excess buttermilk. Transfer shrimp to coconut mixture and turn to coat both sides, pressing coconut mixture into shrimp if necessary to create a nice crust. Place shrimp on prepared pan and bake 10-12 minutes, until shrimp are opaque and cooked through and coconut coating is golden brown and crispy.
Serves 4
Nutrition Info Per Serving (serving size: 8 shrimp, 5.6 ounces)
Calories: 196
Total Fat: 5 grams
Saturated Fat: 3 grams
Total Carbohydrate: 11 grams
Sugars: 5 grams
Protein: 25 grams
Sodium: 427 milligrams
Cholesterol: 174 milligrams
Fiber: 1 gram
foodnetwork.com
I love this recipe. thanks for posting it. This is what I'm having for dinner tonight!
Carol
Surgery May 1, 2013. Starting Weight 385, Surgery Weight 333, Current Weight 160. At GOAL!
Weight loss Pre-op 1-20 2-17 3-15 Post-op 1-20 2-18 3-15 4-14 5-16 6-11 7-12 8-8
9-11 10-7 11-7 12-7 13-8 14-6 15-3 16-7 17-3 18-3
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 16 servings
Serving Size: 1/4 cup
Gather
4 cups raw almonds 1 tablespoon coconut oil, melted 1/3 cup pure maple syrup 1 teaspoon pumpkin pie spice 1/2 teaspoon saltStep by step
- Preheat the oven to 300F.
- Line a jellyroll pan or lipped cookie sheet with parchment paper.
- Measure your almonds and place in a large bowl.
- Mix together the melted coconut oil, maple syrup and pumpkin pie spice.
- Pour the liquid mixture over the nuts and toss well to coat.
- Dump the whole shebang out onto the cookie sheet and spread out to make an even layer.
- Slide the cookie sheet into the oven.
- Roast the nuts for about 25 minutes, MAKING SURE TO CHECK AND STIR EVERY FIVE MINUTES. This is important - maple syrup likes to burn.
- Remove the nuts from the oven and sprinkle with salt.
- Allow to cool a bit, then serve!
- Store in an airtight container.
Nutrition
WW PP 4; Calories 161; Total Fat 12.6g; Saturated Fat 1.6g; Trans Fat 0.0g; Cholesterol 0mg; Sodium 75mg; Total Carbohydrates 9.6g; Dietary Fiber 2.9g; Sugars 4.8g; Protein 5.0g
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin Copyright Sisterhood of the Shrinking Jeans LLC
http://recipes.splenda.com/recipes/1397029-The-Great-Pumpkin-Pumpkin-Pie
http://recipes.splenda.com/recipes/1397035-Nostalgic-Apple-Pie
ReginaL · 3 replies · 1052 views
