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Foodie Friday: Stuffed Peppers

I can take no credit for cooking this recipe but all the credit for devouring it!! My sister's friend had my sister, husband an I all over for dinner. I said I would go if he could make a Weight Watchers recipe. I saved most of my points to have a glass of his delicious home brow. He made this Italian-Style Stuffed Peppers recipe from Weight Watchers and it was delicious.

The peppers had great flavor and the Italian sausage gave it a nice kick. I was pretty satisfied with this meal when it was paired with broccoli.

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

Foodie Friday!! Fresh Tomato Pizza


Anyone who has ever been on a diet before admits that you need variety. Any other time I have done a diet, I eat the same meals over and over until I get sick of it and binge. Since I am new to cooking, any other time I was "watching what I eat" I was microwaving Lean Cuisines and Smart Ones. Not only did I get sick of them, they never filled me up. Not to mention that those meals are always packed with sodium and preservatives.
I am trying to cook recipes that not only I enjoy but that my husband and sister like as well. Every once in a while you just need some yummy pizza. This was a delicious and healthy alternative to curb the craving.
This was SO easy to make!! A serving size isn't huge so I paired it with just a nice salad with a little olive oil.
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.
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