Recipes
Stuffed Peppers
Ingredients
- 1/3 cup(s) uncooked white rice, seasoned with tomato and herb 1 1/2 cup(s) canned tomato juice, or vegetable juice
- 2 Tbsp grated Parmesan cheese 1/2 tsp table salt 1/4 tsp black pepper, freshly ground
- 6 small sweet red pepper(s)
- 7 serving(s) SHADY BROOK LEAN Italian Turkey Sausage (SWEET) (per 1-link serving) (COOKED)
Instructions
Use 1 full package of Turkey Sausage (Can use 1/2 Sweet/ 1/2 Hot, if preferred.) Remove sausage from casings. Spray a large non-stick skillet with cooking spray. Heat over Med. -High heat. Break up the turkey sausage and cook, stirring occasionally, until browned. Remove to a bowl to cool. Cook the rice according to the package directions, omitting the butter or the vegetable oil. Let cool about 10 minutes. Meanwhile, with a sharp knife, slice off the top inch of each bell pepper and remove and discard the seeds; set the peppers aside. Combine the cooked rice, cooked turkey sausage, 1⁄4 cup of the vegetable juice, the Parmesan, salt, and ground pepper in a medium bowl. Spoon the rice mixture evenly into the peppers. Place the peppers in a 3-quart saucepan; pour the remaining 1 1⁄/4 cups vegetable juice around the peppers and set the pan over medium-high heat. Bring the juice to a boil; reduce the heat, cover, and simmer until the peppers are tender and the sausage is cooked through, abut 30 minutes. Serve the peppers with the sauce. Yields one pepper per serving.
One stuffed pepper is 7 points!!
Calories: 250, Fat: 8, Carbs, 35, Fiber 3, Protein 8
Fresh Tomato Pizza with Blue Cheese*
Ingredients
- 1/3 cup(s) uncooked white rice, seasoned with tomato and herb 1 1/2 cup(s) canned tomato juice, or vegetable juice
- 2 Tbsp grated Parmesan cheese 1/2 tsp table salt 1/4 tsp black pepper, freshly ground
- 6 small sweet red pepper(s)
- 7 serving(s) SHADY BROOK LEAN Italian Turkey Sausage (SWEET) (per 1-link serving) (COOKED)
Instructions
Use 1 full package of Turkey Sausage (Can use 1/2 Sweet/ 1/2 Hot, if preferred.) Remove sausage from casings. Spray a large non-stick skillet with cooking spray. Heat over Med. -High heat. Break up the turkey sausage and cook, stirring occasionally, until browned. Remove to a bowl to cool. Cook the rice according to the package directions, omitting the butter or the vegetable oil. Let cool about 10 minutes. Meanwhile, with a sharp knife, slice off the top inch of each bell pepper and remove and discard the seeds; set the peppers aside. Combine the cooked rice, cooked turkey sausage, 1⁄4 cup of the vegetable juice, the Parmesan, salt, and ground pepper in a medium bowl. Spoon the rice mixture evenly into the peppers. Place the peppers in a 3-quart saucepan; pour the remaining 1 1⁄/4 cups vegetable juice around the peppers and set the pan over medium-high heat. Bring the juice to a boil; reduce the heat, cover, and simmer until the peppers are tender and the sausage is cooked through, abut 30 minutes. Serve the peppers with the sauce. Yields one pepper per serving.
One stuffed pepper is 7 points!!
Calories: 250, Fat: 8, Carbs, 35, Fiber 3, Protein 8
Fresh Tomato Pizza with Blue Cheese*
Ingredients:
1) A 10 ounce thin-crust Italian pizza crust (such as Boboli)
2) 4 plum tomatoes, thinly sliced
3) 1/2 red onion, thinly sliced (I left this out)
4) 1/2 cup crumbled blue (next time I will do it with Gorgonzola instead)
5) 1/4 cup chopped oregano
Directions
1. Preheat oven to 425 degrees.
2. Place pizza crust on an ungreased baking sheet or pizza pan; coat crust with cooking spray. Top with tomato and remaining ingredients. Bake at 425 for 8 minutes. Cut into wedges and serve immediately. Yield: 4 servings.
Nutrition Information
Points: 7
Calories: 279, Fat 10, Fiber 2, Protein 12, Carbohydrates 36
* This recipe came from an old Weight Watchers cookbook. I had to adapt the points to reflect current PointsPlus calculations. It is from the Weight Watchers 5 Ingredient, 15 Minute Cookbook.
