Hi Everyone
I love to cook and hate to eat "boring" food or the same food over and over. So I thought I would start sharing some of my "modified" recipes and hope it will inspire others. After all that's why were are all here - for some support and inperation.
Just to let you know a bit about myself - I have been in my maintenace phase since about January. At my all time heaviest I was almost 160 (I am only 5'0!) and now weigh between 103 - 107 (depending on what kind of week I have had).
I will try to post something new everyday. Hope you enjoy and look forward to any of your suggestions.
So here is what I made as an entree for dinner last night:
Stuffed Roasted Red Peppers
makes 2 servings (you will see that most of my posts will be for 2 servings as it is just me and hubby and I try to avoid leftovers and they never seem to end up to be "left over"!)
2 large firm red peppers
1/2 cup chopped onions
1 large clove of garlic, chopped
1/3 cup long-grain rice
1 tsp ground cummin
2/3 cup water
1/2 tsp dried dill
1/2 tsp dried parsley
1/3 cup FF or LF Feta cheese (optional)
Preheat broiler. Place peppers on a sheet pan and broil about 8 inches from the heat source, turning as they blister to roast on all sides. This should take 20 - 25 minutes. Remove and cool.
While peppers are roasting, cook onions with some cooking spray in a non-stick skillet over medium-low heat until wilted. Add the garlic and stir for a minute. Add the rice and cumin and toss to combine in skillet. Pour in water and season with salt. Cover the skillet, lower heat, and cook rice until tender (if you are not sure of the timing - refer to the instructions on the box/bag of rice). All of the liquid should be absorbed. Remove from heat, mix in dill, parsley, and Feta (if using) and season to taste with salt and pepper (Note: if you are using Feta you may want to pass on the salt).
When peppers have cooled slightly, cut off their stems. Peel way their papper skins carefully so as not to tear the underlying flesh (this can be messy - so I normally get hubby to help here ) and reserve all their juices. Slit them once vertically and scrape out their seed with a spoon.
Preheat oven to 375F. Spray an ovenproof glass baking dish with cooking spray. Divide the rice mixture between the the peppers and fold close (if you can - I normally find they are so full that I just leave them lying flat - this is okay). Place side by side in the baking dish, seam side up (if you get them to close!) and pour the reserved juice over them. Cover dish loosely with aluminum foil and bake for about 20 - 30 minutes. Remove and cool slightly.