Stuffed Pepper Soup

If you like stuffed peppers give this a try!

Prep time: 10 Minutes
Cook time: 1 hr 15 minutes
Servings: 4

1/4 c celery, chopped
1 c onion, chopped
1 clove garlic, minced
2 c chopped green pepper
olive oil, a drizzle
8 oz ground beef
1/4 c uncooked white rice
28 oz crushed tomatoes
1/2 c tomato juice
2 cups water
salt and pepper, to taste
1/2 T. dried parsley
1/4 t. cinnamon
Fresh parsley sprigs, for garnish

Heat a dutch oven or large saucepan while vegetables are being prepped.  Drizzle olive oil into preheated pan, and add celery, onion and green pepper and cook for about 8 or 9 minutes, until softened.  Add garlic, a pinch of salt and pepper, and continue cooking for another minute or two.


Add ground beef to vegetables, and cook until no longer pink. Stir in rice.

Add tomatoes, juice and water as well as some salt, pepper and dried parsley. Bring the pot to a boil then reduce to a simmer.  Allow to cook about 45 minutes, or until rice is softened.  Adjust liquid as needed. 

Just before serving add the cinnamon. Ladle into bowls.  For an extra fancy touch, garnish each bowl with a sprig of fresh parsley.

WW points per serving: approx 8 or 9

My dinner "template" for a healthy meal

I have been a member of Weight Watchers for almost 4 years now.  During the first 6 months of my membership, I lost 22 pounds. My husband joined Weight Watchers around the same time, and has a similar story to share.  We have both been able to maintain our weight ever since.

What is the secret to our success?  A "template " for a healthy meal. While some days we prefer to eat some of the recipes I am sharing in this blog, and once in a while we go out to dinner or a party and eat what we like, I plan most meals following the little scheme I am about to describe.

The first component of my dinner is some kind of lean protein.  During the weight loss phase of this adventure, we sure ate a lot of boneless skinless chicken breast!  Pork tenderloin is another good choice because it is very lean and low in points.  Another possibility is seafood, especially white fish and shrimp.  I have become a lover of crab cakes in the last few years too.

That being said, there are plenty of options for those seeking variety.  We eat New York Strip Steak fairly regularly; turkey burgers, chicken sausage, and boneless pork chops are other favorites.  The possibilities are endless, just keep in mind that the leaner cuts are preferred most of the time. Don't forget that portion size is important.  We have a kitchen scale to keep us in check.

The second component  I always include in my dinner planning is a vegetable.  Most vegetables count as zero in the Weight Watcher world, so you can eat as much as you like.  The starchier vegetables--peas, corn, sweet or white potatoes for example...have point values so if you choose to eat them, portion size counts.  We usually eat snap peas, green beans, broccoli, spinach, or asparagus.  Kale and broccoli rabe are good, too!

The third component in my meal planning strategy is a fresh fruit.  Most fresh fruit is zero points for Weight Watcher followers, so here again you can eat to your heart's content.  We like grapes, berries, pineapple, and melons at dinner time.  Sometimes when you can't get to the store or feel like something different, a canned fruit is ok as long as it has no added sugar.  The best of this bunch is unsweetened applesauce. You can find brands that do not contain artificial sweeteners and you'll never miss the sugar.

The rest of dinner is where my husband and I part ways.  He follows the paleo/primal diet and does not eat carbohydrates for the most part. There are days when he makes an exception but usually he follows the rules.  I prefer to eat a small piece of diet bread or a reduced calorie pita with a teaspoonful or so of Smart Balance on it.  I also eat sugar free jello pretty regularly, while he usually opts for an ounce or so of cheese.

So there you have it...I hope if you are trying to loose weight or just eat in a more healthful fashion, that I have offered a bit of inspiration!

Mexican Rice Casserole

My mother always used to make something she called "Spanish Rice." I came up with this recipe  some years ago, when I was thinking of her and tried to recapture that special taste from childhood!

 

 Mexican Rice Casserole

6 servings

Olive oil, drizzled or cooking spray
1 onion, chopped
1/2 green pepper, chopped (red and green peppers if you like it colorful!)
1 clove garlic, minced
1 lb. extra lean ground beef or ground turkey
salt and pepper, to taste
1 t. chili powder
1 pinch cumin
1 c. long grain white rice (uncooked)
2 c. water
16 oz. jar fat free salsa
1 c. frozen corn kernels
1 c. shredded cheddar cheese


Preheat saute pan over low-medium heat and drizzle a little olive oil or spray with cooking spray. Add onion and pepper and cook until softened.  Add the garlic and cook a few minutes more till fragrant.

Add ground meat. Stir it from time to time, browning meat well.

Add salt, pepper, chili powder and cumin. Mix into the meat/vegetables.

Add rice, water and salsa, mixing thoroughly.  Bring to a boil, then add corn. Lower the heat and cover the pan.

Simmer for about 20 minutes, stirring every 5 minutes or so.  Add water as needed, continuing until rice is cooked through and all the liquid is absorbed.

Spoon into a serving dish and sprinkle some of the cheese on top.  Put remaining cheese into a serving dish to pass at the table.

9 WW points or approx 413 calories/serving