Stuffed Green Peppers

I have found a magical ingredient! It’s amazing: Ground Turkey Breakfast Sausage. It’s at Wal Mart with the other turkey meat. It’s sooo flavorful, so you don’t even need to add seasoning to most dishes. Everything I’ve made with it is delish, so I’ll have to post some other recipes soon. I tried this one last night, and it was great. I modified the recipe from www.sandyskitchenadventures.com. This recipe is great if you’re trying to eat more veggies, low carbs, and lean protein. A great lean and green meal!

Stuffed Green Peppers – makes 3 servings

3 large green peppers

1 lb lean ground turkey breakfast sausage

1 ½ cup finely chopped cauliflower (easier to cut if frozen)

1 can Rotel

A couple slices of low fat cheese

Instructions:

Preheat the oven to 350. Start a pot of boiling water. Chop off the top of the green peppers, take the seeds out, and boil the peppers in the water for about 5 minutes, or until desired tenderness.

Brown the turkey breakfast sausage and pat off the extra fat with paper towels. Combine the sausage, Rotel and cauliflower in a bowl. Place the peppers in a baking dish, then fill them with the mixture. Top with 2-3 thin slices of cheese. Bake for about 10 minutes, or until cheese is bubbly and filling is heated through.

*If you use another meat, you will probably need to add seasonings such as taco seasoning, Italian,)

Tofu Scramble

Have you been wanting to try cooking with tofu, but not sure what to make? It IS a weird food, but is extremely versatile. It is so easy to cook with, and takes on any flavor you add to it. Tofu is used in place of egg in this recipe. You could use any spice combination and any vegetable you like. This tofu scramble makes a great breakfast, lunch, or dinner, and is also a great lean and green meal! Let me know how yours turns out! 

Tofu Scramble    

Serves 4

1 lb firm tofu

½ onion

1 clove garlic

1 jalapeno, seeded

1 cup broccoli, diced small

1 ½ cup tomato, diced

2 cups spinach, torn into pieces

1 teaspoon salt

½ teaspoon cumin

½ teaspoon curry

¼ teaspoon turmeric

1 Tablespoon Soy Sauce

Cilantro

1 Avocado

Fresh salsa

Drain tofu and crumble it with a fork with the salt, curry, cumin, turmeric and soy sauce in a bowl.

Heat 1 Tablespoon of oil in a pan on medium heat. Add onion and sauté for 5 minutes. Add the garlic and continue cooking for 1 minute. Add the jalapeno, tomato and broccoli and sauté for 3 more minutes. Stir in the seasoned tofu and the spinach and cook until the spinach is wilted.

Dish onto 4 plates and garnish with cilantro, avocado and fresh salsa.