Spring Slimdown Recipes

Stuffed Bell Pepper

4 lg Yellow or Red Bell Peppers
3/4 lb. 93%/7% Ground Beef
1  14.5 oz can Hunt's Fire Roasted Tomatoes
1 tablespoon garlic
1 tablespoon crushed red pepper
1 teaspoon dried oregano
1/8 teaspoon ground cinnamon
salt and pepper

Preheat oven to 425 degrees

Cut tops of bell pepper and bottoms to form a flat surface.

In a bowl, mix meat and rest of ingredients. Stuff bell peppers and place in glass baking dish. Add 1 cup water to bottom of dish. Top each stuffed pepper with a little of the tomatoes.
Bake at 425 for 30 minutes.


Caramelized Onion and Tomato 'Tart'

4 lg Portabello Mushrooms
1 lg Beef Steak Tomato
3 Tablespoons lo-fat cream cheese or Goat cheese
1/3 cup caramelized onions (recipe below)
Salt and Pepper
Fresh Thyme

Preheat oven to 425 degrees
Slice tomatoes 1/4in. thick and place on foil lined baking sheet.  Sprinkle with fresh thyme and salt and pepper.  bake at 425 for 30 minutes or until roasted, but not burned.

Meanwhile, in a skillet coated with non-stick spray, add 2 medium onions thinly sliced and 1 tablespoon chopped garlic. Cook over medium heat until soft and golden brown (about 30 minutes), stirring occasionally.

Scrape the gills out of the cap of the mushroom and spoon in 1 tablespoon of cheese in each. Top with 1 slice roasted tomato. Cover generously with caramelized onions. Sprinkle with fresh thyme.

Bake at 425 for 25 minutes.

Versatile Fruit Spread

1 cup fruit (strawberries, blueberries, blackberries, and/or raspberries)
2 tablespoons water
1 tablespoon Honey

Add all ingredients to small sauce pan and cook over medium high heat until thick, stirring occasionally.

Let cool and use as a 'jam' for Ezekiel Bread.

             'Fruit Roll-Up'
              Puree fruit mix  and add 1/2 package of gelatin powder. Spread into a thin layer on parchment lines cookie sheet. Let cool and cut (using a pizza cutter) into 5in squares. 


Mediterreanian Tilapia
3.5oz Tilapia filet
1 Orange
1/4 fennel bulb, plus 1 tablespoon fronds
1/2 small onion
1 tablespoon dijon mustard
3 cloves garlic
1 sprig thyme
1 sprig margarum
2 teaspoons olive oil
1/8 teaspoon paprika
salt and pepper
1/2 bag baby spinach

Preheat oven to 350 degrees

Season fish with paprika, salt, and pepper.  Thinly slice fennel and onions and mince garlic. Cut 2 slices out of the orange, reserving remainder for later use.
In a skillet lightly sprayed with non-stick spray, add half of the sliced fennel and onion. Place fish filet on top and cover with thyme and margarum and remaining fennel and onion and place orange slices over that.
Cover tightly with foil and bake for 15 minutes.
While fish cooks, mix fennel fronds, olive oil, mustard juice of the remaining orange, garlic and salt and pepper in a bowl to vake a vinagrette. 
Place spinach on plate and top with fish and fennel mixture. Spoon sauce over and enjoy !




Sirloin Sautee Salad

3.5oz. Sirloin
1/4 cup sliced Baby Bella mushrooms
1/4 small onion sliced
1/4 orange or red bell pepper, thinly sliced
2 cloves garlic, minced
1/2 bag baby Arugula
1 tablespoon Montreal Steak Seasoning
1 tablespoon Balsamic vinegar
Salt and Pepper
1/2 cup water

Season Sirloin with Montreal Steak Seasoning, and set aside to come to room temperature.

Arrange arugula on a plate.

In a small skillet over med/high heat, add musrooms and 1/2 teaspoon salt. Cook 3-4 minutes. Stir occasionally. Add onions and bell pepper, cook for 2 minutes. Finally, add minced garlic and saute for an additional minute or until fragrant. Pour veggies over arugula. 

In the same pan, sear steak on all sides to desired degree of doneness. ( I prefer rare = 3 minutes on each side) add 1.5 minutes per side for each level of doneness higher.
Set aside to rest...meanwhile, deglaze the pan with 1/2 cup water and balsamic vinegar. Reduce by half.
While reducing, slice beef and place on top of veggies/arugula. When water and vinegar is reduced, pour over salad as 'dressing'

ENJOY !!!