Bench Press Bell Peppers

Bench Press Bell Peppers
Source: The Biggest Loser Family Cookbook

Ingredient

2 Large Green Bell Peppers

Olive Oil Spray

1 Pound Extra-Lean Ground Turkey Breast

3 Tablespoon Freshly Minced Garlic

2 cups Cooked Brown Rice

2 Large Egg Whites, Lightly Beaten

1/4 Cup Chopped Fresh Mint

3 Ounce Reduced-Fat Feta Cheese Crumbles

Pinch of Salt

Instructions:

Preheat the oven to 375. Carefully pull the stems off the peppers (without breaking the peppers). Cut the peppers in half from top to bottom and remove the cores and seeds.

Fill a large pot two-thirds with water and bring to a boil over high heat. Add the peppers and boil for 5 minutes. Drain and place on a cutting board or flat work surface.

Meanwhile, place a large nonstick skillet over medium-high heat. When hot, lightly mist with the olive oil spray. Add the turkey and garlic and cook, breaking the turkey into bite-sized chunks, until no longer pink, 3 to 5 minutes. Transfer to a medium bowl and add the rice, egg whites, mint, feta, and salt. Mix well, then carefully (the mixture will be a bit hot) spoon one-fourth of the mixture into each pepper half, forming a mound.

Place the peppers, stuffed side up, in an 8x8 glass or ceramic baking dish. Add enough water to come about 1/4" up the sides. Bake for 20 minutes, or until the peppers are tender, the filling is hot, and a very light crust starts to form on the top.

Serves: 4

Serving Size: 1 Stuffed Pepper

Yields: 4

Prep Time: 25 min

Cook Time: 20 min

Total Time: 45 min

Calories: 311

Cholesterol: 51

Saturated Fat: 2 g

Calories From Fat: 5

Protein: 38 g

Carbohydrates: 30 g

Sodium: 429 mg

Fiber: 4 g

Slumgullian

Slumgullian
Qty Measure Ingredient

1 lb. ground beef

1 onion, sliced or diced

2 medium size potatoes

½ teaspoon salt

½ teaspoon pepper1

15 oz. can tomato sauce

1 cup uncooked macaroni or spaghetti

8 slices of cheese

Instructions:

Brown meant, onion, and spuds until done.

Add tomato sauce and a little water.

Bring to a rolling boil and stir in macaroni.

Cover and cook until done.

Cover with cheese and let melt. Serve hot. Great as leftovers.

This is a great comfort food dish. It is like a homemade Hamburger Helper. I loved this dish.

Black Bean ,Corn, and Turkey Chili

I was asked to share this so here you go. Click here to see it on the Campbell's website.

Black Bean, Corn and Turkey Chili
From: Campbell's Kitchen
Prep: 15 minutes
Cook: 40 minutes
Serves: 6

Ingredients: 1
tbsp. vegetable oil
1 lb. ground turkey
1 large onion, chopped (about 1 cup)
2 tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano leaves, crushed
1/2 tsp. ground black pepper
1/4 tsp. garlic powder or 2 cloves garlic, minced
1 3/4 cups Swanson® Chicken Broth (Regular, Natural GoodnessTM or Certified Organic) (I use Kitchen Basics)
1 cup Pace® Chunky Salsa (Any kind will work so use your favorite salsa.)
1 tbsp. sugar 1 can (about 15 ounces) black beans, rinsed and drained
1 can (about 16 ounces) whole kernel corn, drained

Directions:
Heat the oil in a 4-quart saucepan over medium-high heat. Add the turkey, onion, chili powder, cumin, oregano, black pepper and garlic powder. Cook until the turkey is well browned, stirring often to separate meat. Stir the broth, salsa, sugar, beans and corn in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the mixture is hot and bubbling.

Tip: Serve with warm restaurant tortilla chips. For dessert serve with sliced watermelon and brownies.

Nutrition Information Swanson® Chicken Broth : Calories 289, Total Fat 10g, Saturated Fat 2g, Cholesterol 60mg, Sodium 803mg, Total Carbohydrate 31g, Dietary Fiber 7g, Protein 21g, Vitamin A 19%DV, Vitamin C 13%DV, Calcium 5%DV, Iron 18%DVSwanson® Natural GoodnessTM Chicken Broth : Calories 288, Total Fat 10g, Saturated Fat 2g, Cholesterol 61mg, Sodium 907mg, Total Carbohydrate 31g, Dietary Fiber 7g, Protein 20g, Vitamin A 19%DV, Vitamin C 13%DV, Calcium 5%DV, Iron 18%DV