- For an even quicker preparation, try deli roast beef.
| Prep Time: 10 Min | Total Time: 10 Min | Yield: 16 piecesIngredients
16 thin slices grilled steak, such as filet mignon (about 8 ounces)
1 cup light Boursin cheese, divided
4 ounces thinly sliced bell pepper
1. Spread each steak slice with 1 teaspoon Boursin cheese and top with bell pepper slices. Roll the steak around the bell pepper slices.
Sweet Potato & Red Pepper Pasta
A satisfying vegetarian pasta dish full of fresh herbs and creamy goat cheese. Any fresh herbs you have on hand, like basil, oregano, sorrel or chives, can be substituted for the tarragon. Serve with a garden salad.
| Prep Time: 30 Min | Total Time: 30 Min | Yield: Serves 4
- 8 ounces whole-wheat angel hair pasta
- 2 tablespoons extra-virgin olive oil, divided
- 4 cloves garlic, minced
- 3 cups shredded, peeled sweet potato, (about 1 medium)
- 1 large red bell pepper, thinly sliced
- 1 cup diced plum tomatoes
- 1/2 cup water
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon white-wine vinegar, or lemon juice
- 3/4 teaspoon salt
- 1/2 cup crumbled goat cheese
1.Bring a large pot of water to a boil. Cook pasta until just tender, 4 to 5 minutes or according to package directions.
- 2.Meanwhile, place 1 tablespoon oil and garlic in a large skillet. Cook over medium heat, stirring occasionally, until the garlic is sizzling and fragrant, 2 to 5 minutes. Add sweet potato, bell pepper, tomatoes and water and cook, stirring occasionally, until the bell pepper is tender-crisp, 5 to 7 minutes. Remove from the heat; cover and keep warm.
- 3.Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot. Add the vegetable mixture, the remaining 1 tablespoon oil, parsley, tarragon, vinegar (or lemon juice), salt and cheese; toss to combine. Add the reserved pasta water, 2 tablespoons at a time, to achieve the desired consistency.
- Greek Orzo Stuffed Pepper
- We steam brightly colored bell peppers in the microwave to save time and then stuff them with orzo, spinach and feta. This basic recipe will work with almost any filling—try substituting different types of cheese, herbs or beans. Serve with whole-wheat pita bread and cucumber salad.
- | Prep Time: 40 Min | Total Time: 40 Min | Yield: Serves 4
- 4 yellow, orange and/or red bell peppers
- 1/2 cup whole-wheat orzo
- 1 15-ounce can chickpeas, rinsed
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 6 ounces baby spinach, coarsely chopped
- 1 tablespoon chopped fresh oregano, or 1 teaspoon dried
- 3/4 cup crumbled feta cheese, divided
- 1/4 cup sun-dried tomatoes, (not oil-packed), chopped
- 1 tablespoon sherry vinegar, or red-wine vinegar
- 1/4 teaspoon salt
- 2 cloves of garlic.
- 1.Halve peppers lengthwise through the stems, leaving the stems attached. Remove the seeds and white membrane. Place the peppers cut-side down in a large microwave-safe dish. Add 1/2 inch water, cover and microwave on High until the peppers are just softened, 7 to 9 minutes. Let cool slightly, drain and set aside.
- 2.Meanwhile, bring a large saucepan of water to a boil. Add orzo and cook until just tender, 8 to 10 minutes or according to package directions. Drain and rinse with cold water.
- 3.Mash chickpeas into a chunky paste with a fork, leaving some whole.
- 4.Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until soft, about 4 minutes. Add spinach and oregano and cook, stirring, until the spinach is wilted, about 1 minute. Stir in the orzo, chickpeas, 1/2 cup feta, tomatoes, vinegar and salt; cook until heated though, about 1 minute. Divide the filling among the pepper halves and sprinkle each pepper with some of the remaining 1/4 cup feta.
5-Spice Shrimp & Vegetables
Chinese five-spice powder makes this combo of shrimp, corn, snap peas and bell pepper sublime. Serve with quinoa or brown rice.
- | Prep Time: 45 Min | Total Time: 2 Hours | Yield: Serves 4
3 tablespoons reduced-sodium soy sauce
- 3 tablespoons toasted sesame oil, (see Shopping Tip)
- 3 tablespoons rice wine, (see Shopping Tip) or dry sherry
- 1 1/2 tablespoons honey
- 2 cloves garlic, chopped
- 1 tablespoon chopped fresh ginger
- 1 tablespoon sesame seeds
- 1 teaspoon Chinese five-spice powder, (see Shopping Tip)
- 1/2 teaspoon crushed red pepper, (optional)
- 1 1/4 pounds raw shrimp, (26-30 per pound; see Note), peeled and deveined
- 1 cup fresh corn kernels, (from 1 large ear; see Tip)
- 2 cups sugar snap peas, trimmed
- 1 red bell pepper, cut into 1-inch pieces
- 1.Combine soy sauce, sesame oil, rice wine (or sherry), honey, garlic, ginger, sesame seeds, five-spice powder and crushed red pepper (if using) in a large bowl. Add shrimp and mix well. Marinate in the refrigerator for 1 hour.
- 2.Preheat oven to 400°F (or see Grill Variation, below).
- 3.To prepare packets, start with four 20- to 24-inch-long pieces of parchment paper or foil. Fold in half crosswise. With the parchment or foil folded, draw half a heart shape on one side as you would if you were making a Valentine. Use scissors to cut out the heart shape. Open up the heart.
- 4.Combine corn with snap peas and bell pepper in a medium bowl.
- 5.Using a slotted spoon, transfer one-fourth of the shrimp to one side of each open heart fairly close to the crease and leaving at least a 1-inch border around the edges for folding. (Reserve the marinade.) Place one-fourth of the vegetable mixture (about 1 cup) on top of each portion of shrimp.
- 6.Close the packet to cover the ingredients. Starting at the top, seal the packet by folding the edges together in a series of small, tight folds. Twist the tip of the packet and tuck it underneath to help keep the packet closed. Place the packets on a large rimmed baking sheet (packets may overlap slightly). Bake until the shrimp are just cooked through and the vegetables are tender, about 15 minutes. (Carefully open one package to check for doneness"be cautious of the steam.)
- 7.Meanwhile, place the reserved marinade in a small saucepan. Bring to a boil over medium-high and boil until reduced slightly, 3 to 5 minutes.
- 8.Let the packets rest unopened for 5 minutes. Serve the shrimp and vegetables drizzled with the reduced marinade.
Turkey-Stuffed Bell Peppers
- | Prep Time: 30 Min | Total Time: 50 Min | Yield: Serves 5
5 medium green peppers
1 large onion, chopped
2 teaspoons olive oil
1-1/4 pounds extra-lean ground turkey
2 teaspoons ground cumin
1 teaspoon Italian seasoning
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 package (7 ounces) shredded cheddar-flavored soy cheese
2 medium tomatoes, finely chopped
1-1/2 cups soft bread crumbs
1/4 teaspoon paprika
- 1.Cut peppers in half lengthwise and discard seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
- 2.In a large skillet, saute onion in oil until tender. Add the turkey, cumin, Italian seasoning, garlic, salt and pepper; cook and stir over medium heat until meat is no longer pink.
- 3.Transfer to a large bowl; stir in the soy cheese, tomatoes and bread crumbs. Spoon into pepper halves. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Sprinkle with paprika
- 4.Bake, uncovered, at 325° for 20-25 minutes or until heated through and peppers are tender.
- Some breads/bread crumbs are made with milk. To ensure this recipe is lactose-free, read the label or ask your baker.