Cheesy Stuffed Mini Sweet Peppers

It all started when I ran out of Laughing Cow Garlic & Herb cheese spread wedges. I usually like to spread that in jalapenos, peppers, etc. and bake them. So I had this bag of sweet mini peppers, with no LC Cheese. I did have fat free cream cheese though. So I started searching for healthy recipes with with that, and came across this one. Very tasty and looks nice on the plate too!

12-15 mini sweet peppers
1 c fat free cream cheese, softened
1 tsp onion flakes
1 tsp garlic powder
1 tsp red pepper flakes
1/4 c chopped green onions
1/2 c part-skim shredded mozzarella.

Preheat oven to 400 degrees. Line a baking sheet with foil and spray with cooking spray. Cut the mini peppers in half, and remove seeds & membrane. Leave the stems on to make it easier to pick these up. In a small bowl, add the remaining ingredients (except mozz) and stir until well blended. Spoon mixture evenly into pepper halves. Sprinkle mozzarella over each half. Place pepper halves on prepared baking sheet and bake 10-15 min. Then eat these creamy, cheesy things!

Original recipe found here.

I made the delicious Cauliflower Fried Rice tonight, but we also added some chicken Will grilled. Yum!

Chicken Enchilada Stuffed Zucchini

I've been cooking meals and making veggies like crazy, but I haven't tried too many NEW recipes since school started. I've got another AMAZING dinner for you. I promise you won't even miss the tortillas! DE-licious!!

I also cooked my chicken in the crock pot during the day, so I just had to shred it when I got home.

1 lb chicken breast, boneless skinless, cut in small pieces (or shredded cooked chicken)
1 tsp olive oil (or spray)
3-4 large zucchini
1 c mushrooms, diced
2 oz red-fat cheddar cheese
1/2 c red enchilada sauce
1/2 tsp cumin
1 tsp oregano
salt and pepper to taste
parsley or green onions for garnish

Preheat oven to 400 degrees. Cut the zucchini in half, lengthwise. Using a small spoon scoop out the flesh. Chop up the zucchini flesh and mushrooms. In a skillet add the tsp of olive oil and heat. If you're using cooked shredded chicken, add zucchini flesh, mushrooms and chicken to the skillet together. (Otherwise add the chicken first and cook until no longer pink. To it add the chopped up zucchini flesh and mushrooms.) Season with salt and pepper, cumin and oregano.

Spoon the chicken mixture into each zucchini boat, stuff them well, there shouldn't be any mixture left. Spoon some of the enchilada sauce over each zucchini, dividing the sauce equally. Sprinkle each zucchini with cheese.

Place zucchini on a baking sheet and cover with aluminum foil. Bake covered for about 30 to 40 minutes or until zucchini is cooked through. Garnish with green onions or parsley.

Original recipe found here.

Here's a pic of "the spread" and my plate for dinner. I know you all wanted to see it. ;)

Cauliflower Fried Rice

I can't believe how amazing this is. Does it look like rice? Yes. Does it taste like rice? Yes. It's CAULIFLOWER. I just can't believe it. I couldn't wait to share this recipe!! Feel free to add whatever meat you want to use. I could eat this in place of fried rice at Chinese restaurants... I'm not kidding. I do NOT kid about Chinese food!

3 c of grated raw cauliflower (use a cheese grater or food processor)

1 c frozen peas/carrots

4 garlic cloves, minced

1/2 c onion, diced

1/2 tbsp olive oil

2 eggs (or 4 egg whites) scrambled

3 tbsp lite soy sauce

In a large pan, saute garlic and onions in olive oil on a medium/high heat, until onions become soft and transparent. (about 2-3 minutes). Next add in peas, and carrots and cook until carrots begin to soften and peas are heated through, about 3-4 minutes. Next stir in scrambled eggs , cauliflower and soy sauce. Cook stirring frequently for about 5-7 more minutes. Enjoy!

Original recipe found here.