Slow-Cooker Asian Chicken Lettuce Wraps

YUM.

• 2 lbs ground chicken

• 3 cloves garlic, minced

• 1 red bell pepper, cored and finely chopped

• 1/2 c finely chopped yellow onion

• 1/2 c hoisin sauce

• 2 tbsp soy sauce

• salt and black pepper

• 1 (8 oz) can sliced water chestnuts, drained and rinsed

• 1 c cooked brown rice (I used minute rice, and added it without cooking first!)

• 3 green onions, sliced

• 1 tbsp rice vinegar
  1 1/2 tsp sesame oil

• 1 head iceberg lettuce
• 
  

• Place ground chicken and garlic in a large microwave safe bowl. Microwave mixture, stirring occasionally, until chicken is no longer pink, about 5 - 6 minutes. (I just cooked on stove instead of microwaving). Drain off liquid and pour mixture into a 5 - 7 quart slow cooker. Add bell pepper, onion, hoisin sauce, soy sauce, 1/2 tsp salt and 1/2 tsp pepper and toss mixture. Cover and cook on low heat 2 - 3 hours until chicken is tender.
• 
  

• Stir in water chestnuts, cooked rice, green onions, rice vinegar, and sesame oil, cook until heated through 3 - 5 minutes. Season with additional salt as desired. Separate iceberg lettuce leaves and serve with chicken filling.
• 
  

Original recipe found here.

Cauliflower "Bread" with Avocado & Sour Cream

Of course you've probably seen the recipes for pizza using cauliflower crust and everything... I finally decided to try it, in the form of small patties. A picture of some cauliflower "bread" with a little avocado & sour cream on top caught my eye, and I knew I had to give it a try.

I can definitely see how this could be used as a pizza crust substitute. It's very good!  Obviously you could top these guys with whatever you want, but the avocado & sour cream was yummy.

1 small cauliflower, chopped, trimmed of core
2 eggs
1/2 c part-skim mozzarella cheese and Parmesan blend (you can just use mozzarella)
1 tsp dried oregano
salt and pepper to season
1 tsp olive oil1 avocado, sliced thinly
light sour cream

Preheat oven to 350 degrees. Place cauliflower pieces in food processor and blend until cauliflower is finely chopped. I did mine in a couple batches. Pour cauliflower into large bowl. Then add eggs, cheese, oregano, seasonings and whisk together with cauliflower until well combined.

Line a baking sheet with parchment paper and spray with olive oil. I needed 2 baking sheets. Place spoonfuls of the cauliflower mixture on sheet and spread out into circles, around a 1/2 inch tall. Bake for 45 minutes until slightly dried out, browning, and firm to the touch.

Remove from oven and using a spatula carefully peel away from baking paper. Flip over and return to oven for 15 more minutes. Serve with avocado & sour cream, or your favorite toppings!

Original recipe found here.

Broccoli Cauliflower Quinoa Bites

These are the best! Super easy and delicious. I like to make good use of my mini muffin pan too!

16 oz frozen chopped broccoli florets
12 oz frozen cauliflower florets
3 eggs, beaten
½ c grated part-skim mozzarella cheese
⅔ c grated Parmesan cheese
½ c cooked quinoa
½ tsp salt/pepper, each

Steam the broccoli florets and set aside to cool. Steam the cauliflower florets then place into a food processor and pulse until the size of crumbs. Allow to cool.
In a large bowl, combine the remaining ingredients. Toss in the cooled broccoli and cauliflower florets and mix until combined. Spray or grease mini muffin pans and press mixture into muffin cups. Bake at 350 degrees for 15-20 minutes until golden. Makes 3½ dozen.

Original recipe found here.

Easy Coconut Shrimp

If a restaurant has coconut shrimp on the menu, I HAVE to get it. I love the crispiness of the shrimp, the spicy/sweetness of the sauce. This did not disappoint!

1/3 c all-purpose flour
1/2 tsp salt
1/2 tsp pepper
2 large eggs, beaten
3/4 c Panko bread crumbs
1 c sweetened shredded coconut
1 lb raw large shrimp, peeled and deveined with tails attached
vegetable oil or coconut oil

• Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl.  Combine Panko and coconut in the third bowl.
• 
  
• Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixing, pressing gently to adhere. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
• 
  
• Add enough oil to cover the bottom of a large skillet on medium heat. Fry the coconut shrimp in batches - do not crowd them in the pan. I fried about 6-7 at a time. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. I like mine a little darker, so I fried each side for about 3 minutes.
• 
  
• Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Serve with your favorite sweet chili sauce!

Original recipe found here.

Sesame Glazed Cauliflower

I was slightly skeptical about this cauliflower recipe, but it is easily one of my favorites now! I can't wait to make it again. I could eat a big plate of these for dinner, no problem!

For the sauce:
½ c light soy sauce
¼ c honey
½ tbsp grated fresh ginger
1 tbsp sesame oil
¼ c rice vinegar
1-2 sliced scallions
1 tbsp sesame seeds
For the cauliflower:
One large head cauliflower
½ c flour
½ c milk
½ tsp garlic powder
Optional additional sesame seeds and/or scallions for garnish, if desired

For the sauce:
Combine all of the sauce ingredients in a bowl and whisk together. Set aside.
For the cauliflower:
Preheat your oven to 450°F, and spray a baking sheet with oil or cooking spray. Cut the cauliflower into florets. The smaller they are, the faster they will cook and softer they will get.

Whisk together the remaining ingredients in a bowl. Toss the cauliflower in the batter until thoroughly coated. Arrange the cauliflower on the baking sheet in a single layer. Bake for 15-20 minutes, or until slightly less done than you want them. 
Remove from the oven and pour the sauce over the cauliflower. Return to oven for another 5 minutes. Remove from the oven and gently flip and toss the cauliflower in the sauce on the sheet. Return to the oven for another 5 minutes.

Place the cauliflower on a serving plate or bowl, and if desired, sprinkle with some additional scallions and/or sesame seeds. If desired, pour any remaining sauce off of the baking sheet into a bowl for dipping.

Original recipe found here.

Zucchini Feta Fritters with Tzatziki Sauce

OMG. I have made several different kinds of zucchini fritters/pancakes, etc. Go to the Easy Find Recipe Index and look under Meatless Main dishes for them. Anyway - I like ALL the recipes... I wouldn't post them on my blog if I didn't... but these are my favorite of all of them! Why?! I don't know - they got so deliciously crispy, the feta was different and amazing, fresh herbs... If you're choosing between one of the recipes to make, you'll want to make this one!

2 medium zucchini (about 2 heaping cups after draining)
1/4 c red or green onion, diced
2 tbsp fresh parsley or mint, chopped
1 egg
2/3 c all-purpose or white whole wheat flour
1/2 c feta cheese, crumbled
salt and fresh black pepper
olive oil, for pan-frying

Sauce:
2/3 c plain nonfat Greek yogurt or sour cream
1/2 cucumber, shredded on large holes of a box grater
1 tbsp fresh or dried dill
a big squeeze or two of fresh lemon juice

Shred zucchini using the large holes of a box grater. Put zucchini in a colander over a bowl and sprinkle with 1/2 teaspoon coarse salt. Allow to drain for an hour in the fridge, occasionally pressing down the zucchini with the back of a large spoon to help remove the water. Alternately you can put the zucchini in a dish towel and twist the water out.

Meanwhile make the tzatziki sauce: combine all sauce ingredients and refrigerate. In a large mixing bowl combine zucchini, onion, herbs, flour and feta together. Season well with salt and pepper. Refrigerate 20 minutes.

Heat a large skillet over medium heat with enough olive oil to generously cover bottom. Drop fritters by 1/4 cup full into skillet and use a spoon or spatula to form into patties. Cook on each side about 5 minutes until golden brown. Add more oil to pan as needed, working in batches. Serve with tzatziki sauce.

Original recipe found here.

Crispy Baked Mushrooms

Just another delicious way to eat mushrooms!

8 (ounces) button mushrooms (I used baby bellas)
1 egg white
3 tbsp grated Pecorino Romano (Parmesan can be substituted)
4 tbsp Italian seasoned Panko breadcrumbs
1/4 tsp garlic powder
salt and pepper
marinara sauce for dipping

Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and spray with cooking spray. In a large Ziploc bag combine the breadcrumbs, cheese, garlic powder, and salt and pepper. Set aside.
Place egg white in a separate large Ziploc bag. Add mushrooms and shake to coat.
Remove mushrooms and place in breadcrumb bag and shake well to coat evenly. Place mushrooms in an even layer on the baking sheet. Spray lightly with cooking spray. Bake for 8-10 minutes or until golden brown. Serve with marinara for dipping.

Original recipe found here.

Baked Vegetable Egg Rolls

These are fabulous!! The site with the original recipe has great step by step pictures if you're not sure how to fold the egg roll!

1 tsp olive oil
2 c savoy cabbage, chopped
2 c shredded carrots
2 c bean sprouts (or 1 can)
1 can water chestnuts, chopped
2 tbsp green onions, sliced
1 tsp fresh ginger, grated
2 tbsp soy sauce
1 tbsp corn starch
1/4 c water
14 egg roll wraps
Sweet chili dipping sauce or sweet and sour sauce (for dipping)

Heat the olive oil in a large skillet over medium heat. Once hot add the cabbage, sprouts, carrots, chestnuts and ginger to the pan and cook, stirring frequently for 4-5 minutes, until the vegetables just begin to wilt but still remain a little bit crisp. Mix the corn starch with the water and mix thoroughly. Add the corn starch mixture and soy sauce to the pan along with the green onions. Cook for an additional 1-2 minutes or until the sauce thickens. Remove from heat and let cool.

Place two tablespoons of the cooled mixture on the center of the egg roll wrap. Fold the bottom up over the filling. Next, fold the two sides over, making it look like an envelope, then roll it up like a burrito.

Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray. Place the rolled up egg rolls on a baking sheet. Once you have rolled them all, spray the top of each egg roll with cooking spray.

Place in the oven and bake for 8-10 minutes then turn them over. Bake for an additional 5-7 minutes or until crispy and golden brown. Serve with sweet chili sauce or sweet and sour sauce. Enjoy.

Original recipe found here.

Broccoli Parmesan "Meatballs"

Whoa! WHOA. These are so good. In fact, I think they were even better (if that's possible) for leftovers for my lunch today. I served these with spaghetti squash - I mixed in broccoli slaw because I needed to use the broccoli slaw. :) We used our favorite marinara sauce and sprinkled some Parmesan and green onions on top. You can serve them however you like though! Lots of different possibilities! Even as an appetizer with a little marinara or some kind of yummy sauce. 

Before going into the oven.

After:

1/2 c raw almonds
1 large head of broccoli, cut into florets & steamed (about 2 c)
1/2 c shredded Parmesan
1 tsp minced garlic
1-2 eggs, lightly beaten (recipe called for 1, I thought I needed two... but I think I had more than just 2 c of broccoli)

Preheat oven to 375 degrees. Place the almonds in a food processor. Process until they're coarsely ground. Put the ground almonds to a medium bowl. Now place the broccoli florets in the food processor and pulse until chopped. Add the chopped broccoli, Parm cheese, and garlic to the almonds and season with salt and pepper to taste. Stir in the egg(s).

Spray a mini-muffin tin with olive oil spray. Form the broccoli mixture into balls, squeezing them a little to make sure they hold their shape, and place each one in its own cup in the muffin tin. I got 22 balls, but I may have had more broccoli than I needed. Bake until meatballs are golden on the outside and heated through, about 30 minutes. I did flip mine after about 20 min. Remove tin from oven and run a butter knife along the edges of each muffin cup to loosen meatballs before gently popping them out. Serve however you'd like!

Original recipe found here - great step by step pictures.

Baked Butternut Squash Fries

I had some of my mom's butternut squash sitting on my counter for a while... I came across this recipe for fries on Pinterest and thought I'd give it a try. Really good! They get crispy like real fries.

butternut squash (the longer the trunk of it the better for getting more fries. I used 1 small squash, but I was just making enough for myself. You can use however much you want.) 

salt (coarse sea salt is best)

parchment paper

Pre-heat the oven to broil. My oven has low and high broil options, I used low.

Using a a strong vegetable peeler or knife. Peel the outside of the squash. Cut off the bulb shaped part of the squash. Cut the long part of the squash into skinny even fry like strips. They should be as uniform as possible for best results. If you make thicker fries you may need to bake them after the initial broiling at 400 degrees or until done.

Lay the fries out on a paper towel. Sprinkle evenly with FINE salt and let sit for 30 minutes. This helps the squash to 'sweat' and pull some of the water out. When they are finished sweating pat dry.

Place the fries on parchment paper on a cookie sheet. Broil the fries for a few minutes on one side. You want them to start getting a little bit of  a 'skin' but not to burn. Take the pan out of the oven and using a spatula flip the fries over. Do the same for this side. You will need to keep broiling and flipping a few times to ensue even browning and dryness. 

Everybody's oven is different, so cooking times will very. For this reason, it is normal to have some of the fries burn (the smaller thinner ones of the bunch, that's why uniformity is so important). You can take out the fries that finish early and continue to flip and broil till they are done.

If you find that your broiler is too hot, you can lower the oven rack. Just remember, the goal is to cook the fries quickly (as you would in frying) That way the inside doesn't have time to get mushy. 

Butternut squash can burn easily, so toward the end of cooking keep a close eye on them or you will end up with a heap of charred squash. But don't take them out too soon either, be patient enough to let them get browned.

When finished sprinkle lightly with salt. Cool the fries slightly on a paper towel, spreading them out so they are not laying on top of each other. This will make them get soggy. Eat and enjoy!

Original recipe found here.

Gingerbread Cheesecake Bites

I think I have gained a solid 5 pounds alone just by eating these!! They are DELICIOUS! I rarely make desserts, but I gave the gingerbread cheesecake bites to my team, and I made the Reeses Bites (see the end of this post) for Christmas. I have eaten way too many of both! Operation Veggies happens tomorrow. ;)

1 (30 oz) package Pillsbury Gingerbread Cookie Dough (refrigerated section)
4 oz cream cheese (room temperature)
2 c powdered sugar
1 tsp vanilla

Preheat oven to 350 degrees. Roll two teaspoons of cookie dough into a ball for each cookie. Place balls of dough into paper liners mini cupcake/muffin pan. Make a well/indentation into each ball of dough with a flour dipped mini rolling pin or the back of a measurement teaspoon. Bake for 9 min. The dough will rise a lot. I just pushed the indention back down and baked about 3 more min. Let cool a little bit while you make the frosting.

Beat room temperature cream cheese with powdered sugar. Stir in vanilla. Place filling into a piping bag, cut off edge of bag. Place one teaspoon or so of filling into each area of cookie dough. Then I placed mine in the fridge to help harden the cream cheese.

Original recipe found here.

This recipe inspired me to try something similar! I used peanut butter cookie dough and Reeses cups instead of gingerbread & cream cheese. You make them the exact same way, just with peanut butter dough and Reeses! Very tasty.

Broccoli Cheddar Bites

These are awesome! Kinda of like quiche we decided. Easy and delicious! We had just a little lite sour cream on ours.

16 oz pkg of frozen chopped broccoli, thawed and drained of liquid
1 1/2 c of grated 2% cheddar cheese
3 eggs
salt & pepper
1 c seasoned Italian breadcrumbs

Mix all the ingredients together in a large bowl. With your hands, form small patties and lay on a parchment lined baking sheet. Bake at 375 F for 25 minutes, turning the patties after the first 15 minutes. Let cool and enjoy!

Original recipe found here.

We had these with our favorite: Cilantro Sweet Chili Chicken Skewers and Baked Sweet Potato Fries. Well, Will had a baked potato... he does not like sweet potatoes.

Mini Pepper Nachos with Corn & Black Beans

These are so amazing! The original recipe called for avocado, but I didn't have any so I omitted that. It also called for cheddar cheese, but I was out so I used part-skim shredded mozzarella. Delicious!

• 1 c corn (I used canned)
• 1 c black beans, drained/rinsed
• 1 c salsa
• salt and pepper to taste
• 1 lb mini peppers, halved and seeded
• 1 c cheddar cheese, shredded (I used mozz)
• 1/2 c green onions
• 
  
• Mix the corn, black beans, 1/4 c green onions, salsa and season with salt and pepper. Arrange the peppers on a baking sheet, fill with the filling, sprinkle on the cheese and broil until the cheese has melted, about 4 minutes. I broiled on Low 4 min, then on High for 1 min. Top with the rest of the green onions.

Original recipe found here.

Baked Cauli-tots

Another awesome way to use cauliflower!!! These are great. We decided they are almost like a mix of tater tots and cornbread. The original recipe serves them with ketchup, but I ate mine plain! I didn't think they needed anything with the cheddar cheese in there. Oh, I had to buy a mini muffin pan to make these - worth it!

3 c (about half of a head) shredded cauliflower
4 oz (about 1 c) shredded sharp cheddar cheese (I used light sharp cheddar)
1 egg
¼ c cornmeal
1 tsp salt
a few grinds black pepper
½ tsp ground mustard

I shredded my cauliflower in my Ninja. Use a food processor or something like that. You shred it raw. 

Preheat your oven to 400°F. Spray a mini muffin tin with oil or coking spray. Combine all of the ingredients in a large bowl, and mix together thoroughly. I used a fork. Using a spoon, divide the mixture between the muffin cups and press down firmly into the cups. Bake for 20-25 minutes, or until golden brown.

Original recipe found here.

Black Bean & Corn Baked Egg Rolls

These are so yummy. I have made something similar before: Baked Southwestern Egg Rolls with Cilantro Cream Sauce. Those are made with tortillas and chicken (the sauce is amazing), but these are made with actual egg roll wrappers and no meat. Both are delicious. I love how crispy the egg roll wrappers get.

1 can corn (15 oz)
1 can black beans (15 oz, drained/rinsed)
1 1/2 c shredded Mexican cheese blend
1 can diced green chiles (drained, 4 oz)
4 green onions, chopped
1 tsp ground cumin
1 tsp salt
1/2 tsp pepper
1/2 tsp chili powder
1/4 tsp cayenne pepper
1 pkg egg roll wrappers (about 20)

In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.

Preheat the oven to 425˚ F. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa.

Original recipe found here.

Crash Hot Sweet Potatoes

YUM! Delicious. Like I've mentioned before... I am obsessed with sweet potatoes right now.

1-1/2 tbsp light brown sugar
1/2 tsp kosher salt
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp smoked sweet paprika
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp pepper
2 medium to large sweet potatoes
2 tbsp melted light butter
1 tbsp olive oil

Peel the sweet potatoes, and cut into 1 & ½ inch thick slices. Boil water in a 3 quart sauce pan with a tsp salt. When the water is simmering, add the potato slices and cook for around 10 minutes, until the slices are getting a little soft.

Oil a large baking sheet and mix together all of the dry spices in a small bowl.

Remove the slices to a cooling rack. You can leave them on the rack until they cool off and the outsides are dry, or if you are in a hurry, blot all of the moisture from the surface of the slices. This is important – they have to be dry on the outside or they won’t get crispy.

Start the oven preheating to 400º Lay the slices of sweet potato on the prepared pan, and use a water glass to gently compress each slice – you want them to flatten out and the edges should get kind of ruffly. Mix the butter and oil together. Using a pastry brush or the back of a spoon, spread a thin layer of the oil and butter mixture on each slice. Sprinkle some of the spice mixture over each slice, and press onto the surface lightly so that it sticks to the potato slices. Gently turn oven each slice, and repeat the oil/butter and dry spice application as you did on the first side.

Roast in the oven for about 15 minutes, until the bottom of the slices is getting caramelized and crispy. Carefully flip over each slice and roast another 10 minutes or so, until both sides are crispy and the spice mixture has melted together and turned all nicely brown. Serve immediately.

Original recipe found here.

Buffalo Cauliflower

I've been looking for other ways to prepare our favorite veggies, since we have been eating so much of them. Will and I agreed this was interesting... and in a GOOD way! It's really easy to do too. If you're a fan of buffalo sauce, buffalo wings, whatever... I'm sure you'll love this! We dipped ours in some lite ranch dressing.

1 head of cauliflower

For the batter
1/2 c all purpose flour
1/2 c water
dash of Frank's Wing Sauce (or Frank's Original Hot Sauce)
1/4 tsp garlic salt
1/4 tsp dried onion

For the buffalo sauce
1/4 c Frank's Wing Sauce
3 tbsp salted butter, melted
pinch of salt

Preheat the oven to 450 degrees. Line a baking sheet with tin foil and spray with non-stick spray (I always use olive oil spray) and set aside. Wash your head of cauliflower and cut into pieces. I made a variety of sizes.

In a medium bowl, mix together the batter ingredients. Dip each piece of cauliflower into the batter until fully and evenly coated. Place onto the prepared baking sheet in a single layer. Bake for about 15 minutes until the batter just hardens.

In a small bowl, mix together the buffalo sauce ingredients. Once the cauliflower are done, remove from the oven and brush with the buffalo sauce. Again, fully and evenly coat each piece.

Put back into the oven and bake for a few more minutes (I think 5-7 minutes was my range), until  the sauce has mostly dried and the cauliflower is crispy. Remove from the oven, let cool, then enjoy! 

Original recipe found here.

Oven Baked Sweet Potato Fries

I never liked sweet potatoes. Even with all the marshmallows on top during Thanksgiving... I just couldn't do it. I recently found out that these days I LIKE sweet potatoes. Will's mom made some roasted sweet potatoes a couple months back that were delicious, then I tried sweet potato fries and they were amazing! So now my mom has a bounty of sweet potatoes from her garden. I made these baked sweet potato fries and they were SO delicious. Super tasty. I like to say my tastebuds have matured. ;) I should try fish again to see if I like that now too!

Another time I made these thinner:

2 lbs sweet potatoes (about 3 large ones)
2 tbsp olive oil
1 tbsp sugar
1 tbsp salt
1 tbsp spice of your choice (I had no idea what to use so I just used some Cajun seasoning - one of the suggested spices...)

Preheat oven to 450 degrees. Peel the sweet potatoes and cut up. I did flat sticks kind of, but you could also do rounds or wedges. Put sweet potatoes in a large bowl, and add the olive oil, sugar, salt, and spices. Toss and mix well.

Line a baking sheet with foil and place wire rack on top of it. Spray with olive oil. Lay potatoes on the rack and bake for a total of 25-30 min. After 15 min I flipped them over and continued cooking. I didn't need anything with them, they were so good!

Original recipe found here.

Baked Zucchini Fritters

I thought I'd use my extra time at home (I am sick) to catch up on a couple recipes I needed to post. So I have made 2 other kinds of fritters/cakes before: Zucchini Carrot Cakes with Basil Chive Cream, and regular Zucchini Cakes. Both are amazing. But these are BAKED! Really delicious.

2 large zucchini, grated
1 small red onion, grated
1/2 cup whole wheat flour
1/2 teaspoon salt
1/4 teaspoon pepper
a splash of milk
1 egg

Heat oven to 425°F. With a grater, grate zucchini and onion. Place grated zucchini and onion in a colander, sprinkle with salt, and let sit about 20 min. Squeeze out as much water as you can. Add to a bowl and combine whole wheat flour, salt, pepper, milk and egg, mix well.
 
Drop small to medium-sized rounds on a lightly greased baking sheet. Bake for 16-20 minutes, depending on the size of your fritters. Then flip and bake for another 10 minutes until golden brown on each side. Enjoy with whatever sauce you like.

Original recipe found here.

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!