Monday, November 29, 2010

Roasted Apples with Red Onions

Apples and Onions!  I know that sounds gross, but it is delicious.  My friend Lynn shared this recipe with me.  She found the recipe at  Who would have thought--apples and onions?  My family really enjoyed them.

Roasted Apples with Red Onions

3 - 4 medium red apples, halved and cored (I peeled mine), cut into 8 wedges
1 large red onion, halved and sliced into 1/2 inch thick slices
1 Tablespoon olive oil
Coarse salt and ground pepper

On a baking sheet, toss apples and onions with the olive oil.  Season with salt and pepper.  Arrange in a single layer and roast (uncovered) until golden, about 15 minutes.  Remove from oven and toss again.  Put back in oven for about 10 minutes or more to finish roasting.  The onions should be tender and the apples soft.  Serve and enjoy!

Monday, November 22, 2010

Cracked Pepper Tilapia with Lemon

I was telling my friend Danna about my delicious Chilli Rubbed Tilapia with Asparagus and Lemon and she shared her favorite tilapia recipe with me--Cracked Pepper Tilapia with Lemon.  It is quick, easy and delicious.  I made it when I went to Utah to visit my grands.  I served it with my Perfect Rice Pilaf.  Everyone loved it!

Cracked Pepper Tilapia with Lemon

4 - 6 frozen Tilapia filets
1 Tablespoon Olive Oil
1/8 teaspoon cracked pepper (I used more)
1/4 teaspoon salt
Zest of one lemon
Juice from half a lemon

Spray a 9 x 13 pan with Pam.  Put frozen tilapia in pan, dark side down.  In a bowl mix together the olive oil, cracked pepper, salt, zest of lemon and lemon juice.  Pour over tilapia and sprinkle sliced almonds on top.  Bake uncovered at 425 degrees for about 18 minutes.

Friday, November 19, 2010

Mini Pumpkin Muffins with Chocolate Chips

I've found that some of the best recipes I have come from friends.  So, for the next few posts I will share some delicious recipes with you that my friends shared with me. 

Since Thanksgiving is just around the corner, here is a quick and easy pumpkin muffin recipe that my friend Tara shared with me.  They are so moist and delicious.  I'm sure you could make pumpkin bread or regular size muffins if you adjust the time.  I think you're going to love this recipe.  I'm planning to make it this Thanksgiving for sure.

Mini Pumpkin Muffins with Chocolate Chips

1 box Spice Cake Mix (I use Duncan Hines.  It's the best!)
1 small can pumpkin
1 cup applesauce
1 package (12 oz.) chocolate chips

Mix the above ingredients together (I used my hand mixer, but you don't have to).  Spray a mini muffin pan with Pam or Baker's Joy.  Spoon mixture into each muffin tin (I did heaping Tablespoons) and bake at 350 degrees for 15 minutes. 

Saturday, November 6, 2010

Weight Watcher's Vegetable Soup

 Well, I went back to the doctor for my recheck.  Guess what!  Everything is back to normal.  My triglycerides are good, so I don't have to worry about eating a low carb diet.  Yes!  However, I do want to eat right and eat healthy.  Therefore, I'm back on Weight Watchers.  I love it!  You can eat what you want and don't have to worry about the carbs.  You focus on portion control and of course, count your points--which isn't too bad, especially when you can eat this delicious vegetable soup for 0 (yes, zero) points.

Weight Watcher's Vegetable Soup

2/3 cup sliced carrots
1/2 cup diced onion
2 minced garlic cloves
3 cups fat free chicken broth (you can use beef or vegetable broth)
1 1/2 cups diced green cabbage
1/2 cup green beans
1 Tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon oregano
1/4 teaspoon salt
1/2 cup diced zucchini

Spray a large sauce pan with nonstick cooking spray, heat.  Saute carrots, onion, and garlic over low heat until softened, about 5 minutes.  Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil.  Reduce heat; simmer, covered about 15 minutes or until beans are tender.  Stir in the zucchini and heat for 3-4 minutes.  Serve hot.

Monday, November 1, 2010

Stuffed Bell Peppers

The only other vegetable that grew in our garden this year besides cucumbers was bell pepper.  As a matter of fact, it's the end of October and we still have bell peppers growing.  Here is a delicious stuffed bell pepper recipe that my family really enjoyed.

Stuffed Bell Peppers

6 green bell peppers, tops cut off and seeds removed so they are hollow inside
2 Tablespoons vegetable oil (can use canola oil or olive oil)
1 cup finely chopped onions
1/2 cup finely chopped green bell peppers
1 pound ground beef
1 Tablespoon minced garlic
1/4 cup finely chopped fresh parsley leaves
3/4 teaspoon salt
1/2 teaspoon black pepper
2 cups cooked long grain white rice (you can use Quinoa or brown rice)
1 (8 oz.) can tomato sauce

Preheat oven to 350 degrees.  In a large pot of boiling water, parboil the peppers about 2 or 3 minutes until just tender.  Remove and dry on paper towels.

In a large skillet, heat the oil over medium-high heat.  Add the onions and chopped bell peppers and cook until soft (about 3 minutes).  Add beef, garlic, parsley, salt and black pepper.  Cook until the meat is browned.  Remove any grease and add the rice and tomato sauce.  Stir well.  Remove from heat and add more seasoning to taste.

Pour enough water into a baking dish just to cover the bottom about 1/8 inch deep.  Stuff the bell peppers with the rice and meat mixture and place in the baking dish.  Bake for 25 - 30 minutes until the peppers are tender and the filling is heated through.

Remove from oven and let sit for 10 minutes before serving.