Halloween Stuffed Peppers

How cute is this!  Just HAD to make something for Halloween!  🙂

I got the idea from a photo I saw on the internet, so it is by no means original!  LOL!  I did make up my own ‘stuffing’ though!

Serves 2

1 yellow pepper per person

 

Stuffing

10ml olive oil

1 onion, chopped

Crushed garlic and herb

A sprinkling Woolies Puttanesca seasoning

A handful cherry tomatoes, halved

Salt and Pepper to taste

50g cooked spaghetti

About 50g cooked butternut, mashed and seasoned

  1. Fry onions in olive oil until opaque.  Add chopped cherry tomatoes and seasoning, lower heat and cook until tomatoes are soft.  Stir in cooked spaghetti and keep aside.
  2. Cut tops off the peppers and clear the pips and other ‘flesh’.  Use a pairing knife to cut ‘jack o lantern style’ eyes and mouth.  Use your own initiative. dsc_1304
  3. Boil in water for about 5 minutes and carefully remove (hot!) and drain and leave aside to cool a bit
  4. Mix mashed butternut and all the other ingredients and carefully stuff the peppers.
  5. Place carefully on an ovenplate – I put the peppers in the corners so that it ‘stands’ on its own without topping over – put the pepper tops back on and bake for 15 – 20 minutes at 180C
  6. Carefully remove and serve!

    1 serving = 1.5 veg, 1/2 CC, 1 Fat

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Mexican Corn & Samp Salad (with Citrus Dressing)

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Okay, this was VERY experimental!  I haven’t even HEARD of a samp salad before 🙂 But inspiration hit (while looking for a new ‘carb’ option to try) and this is what transpired.

Dressing: (leave to infuse a bit).  By the way, this salad can be made in advance, just add the tomatoes and salt just before serving otherwise it becomes soggy.

Okay, where was I…  yes, the dressing (mix it all together):

1oml olive oil

2 TBSP freshly squeezed orange juice

2 TBS lemon juice

2 TBS White Wine Vinegar

1/4 tsp fresh garlic

A dash of cayenne pepper

A dash of ground cumin

Then,

Mix together (or pack in layers if preferred):

200g corn kernels (I used frozen corn, covered with boiling water and left to stand for 10 minutes, no need to cook)

140g cooked samp (I cooked this in advance, because it does take a while to cook – and then left to cool)

200g red kidney beans (tinned and drained)

100g chopped tomato

50g chopped onion

100g chopped mixed peppers (I used green and red)

Salt and Pepper to taste

 

Pour dressing over, and voila!  I actually wanted to add some fresh coriander as well, but realised I was all out.  Next time 🙂

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WL Breakdown, serves 2 (LARGE portions), 1 Serve = 2 CC, 1 Prot, 1.5 Veg, 1 Fat

 

 

 

 

Haddock “Paella”

480g raw Haddock

250ml fat free milk

100g chopped onions

100g chopped yellow pepper

10ml olive oil

280g cooked brown rice

140g blanched peas (cover frozen peas with boiling water and leave to stand for 10 minutes, then drain)

100g cherry tomatoes, halved

2ml chopped garlic

5ml turmeric

2ml smoked paprika

Salt and Pepper to taste

Fresh Coriander to serve

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Poach hadddock in milk on low to medium heat until the fish flakes easily.  Remove from milk, flake and set aside.

Fry onions and peppers in olive oil until soft.  Add garlic and fry for another minute or so.  Stir in cooked rice, add rest of spices.  Add a bit of water or chicken stock if needed.  Add rest of ingredients, stir through and simmer on medium heat, covered from a few minutes.

 

Serves 2:  1 Serve = 2 Protein, 2 Veg, 1 Fat, 2 Carbs

Pimento Peppers stuffed with Herby Brown Rice and Feta

As South Africans we ‘braai’ a lot!  So that often leads to eating way too much meat – especially red meat!  So, one Friday evening when Hubby had to satisfy his craving for lamb riblets, I decided to improvise a bit!  Didn’t feel like meat, so I tried this dish – it will make a great braai side dish as well!

2 Pimento Peppers (you can use bell peppers or paprika peppers as well)

 

Garlic and Herb Brown Rice

140g cooked brown rice

5ml Basil-infused olive oil

50g chopped onions

Garlic and Herb Seasoning to taste

Salt and pepper to taste

 

60g low fat feta, crumbed

 

Prepare Peppers by making a slit on top and removing the pips and core.  Roast/braai on grill until the peppers start to blister.

 

Fry onions in olive oil until soft.  Stir in cooked brown rice and add Garlic and Herb Seasoning.  Season with salt and pepper.

 

When ready to serve, stuff peppers with brown rice and top with feta.

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Serves 1 – 2 Veg, 2 CC, 2 Protein

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When serving it as a side dish at a braai, you can omit the feta and have the peppers with your favourite braaied meat 🙂

Mediterranean Barley Salad

This was yesterday’s lunch!  I’m sure you figured out that pearl barley is my newest obsession!  😉  I cooked a large batch a few days ago and froze it into portions – specifically to have it on hand to ‘experiment’ with.  That is my challenge for the week – to make 3 x brand new barley recipes!  Maybe you can try it – find a healthy ingredient that you don’t use THAT often, and see if you can get a few recipe ideas of how to cook/prepare it?

100g cooked barley
25g sliced red onion
50g cherry tomatoes, halved
150g chopped red, yellow and green pepper
30g low fat feta
2 tablespoons chopped fresh parley
8 pitted olives

Dressing: 25ml lemon juice & 25ml red wine vinegar

Mix all the ingredients together and serve!

Serves 1 – 2CC, 1 Protein, 1 Fat, 2.5 Veg

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Country Style Pork Sausage Stew

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100g baby potatoes, cut into wedges, parboiled
5ml olive oil
100g onion, cut in chunky strips
100g red and yellow peppers, cut in chunky strips
3 Weigh-Less Pork Sausages, sliced
100ml beef stock
Robertsons Garlic and Rosemary Blend
Salt and Pepper to taste

Fry onions and peppers in olive oil – add beef stock. Add rest of ingredients, cover and simmer on medium heat until potatoes and veggies are soft – about 15 minutes.

A great family meal option, just multiply with number of portions. For vegetarian option use soya sausages and veggie stock.

Serve with green salad.

Serves 1: 1 CC, 1.5 Prot, 2 Veg, 1 Fat

Spanish Rice

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280g par-cooked brown rice
1 chopped onion
1 red pepper, chopped
5ml olive oil
1/4 tsp chopped garlic
1/4 tsp dried chili flakes
1/4 tsp smoked paprika
1 heaped tbsp tomato paste
Fresh coriander

Fry onion, garlic and pepper in olive oil.
Add chili flakes and paprika and fry for another minute.
Stir in rice and tomato paste. Add 200ml boiling water.
Simmer over low heat until liquid is reduced.
Serve with fresh coriander.