Stuffed Peppers

 

I honestly don't know why I stopped making stuffed peppers, I always loved them as a kid.  But when I went to make them from my memory, I was a little surprised at the calorie count. Of course most of those calories came from the rice, so I replaced the rice with my new friend the Shirataki Noodle.

The new stuffed pepper recipe turned out to be delicious and I was able to bring the calorie count to a tad under 200 calories per pepper!

If your new to my videos, I have a soup and stir fry recipe I prepare with these noodles called Faux Pho Soup.

(Per Pepper: 199 calories, 16 carbs, 3.5 fiber, 23g protein, 5.5g fat and 5 Weight Watchers points)

Ingredients

6 Bell Peppers (6oz each)
2- 8oz Packages of Tofu Shirataki Noodles (could probably get away with just one package but if the mixture does not stretch to 6 peppers you'l have to up the calorie count)
1 medium onion (about 1 cup)
16oz  lean (99/1) ground turkey
3 cloves garlic
14.5oz diced tomatoes (1 1/4 cups)
3oz monterey jack cheese
1/4 cup reduced sugar ketchup
Parsley for garnish

Video Links
Stuffed Pepper Part 1
Stuffed Peppers Part 2
Stuffed Peppers Part 3


Videos

Stuffed Peppers Part 1

Stuffed Peppers Part 2

Stuffed Peppers Part 3

Stuffed Peppers Part 3

Pork Tenderloin with Plum Sauce with Asparagus

Get Porked!
Sometimes I just don't feel like roasting a pork tenderloin in the usual way.  So I love cutting the tenderloin into little pork medallions, like little filet mignons.  I also found a great recipe for a very simple, chunky plum sauce that's easy to make and really dresses up the dish and adds some fiber to the meal. The asparagus in the dish is peeled, blanched and shocked in cold water to preserve the color. Enjoy!  (307 Calories, Fat 6g, Carbs 32, Fiber 5, Pro 28, Weight Watchers 7 points)

PS: Looking at my body in the purple shirt has made me re-double my efforts to get to 160lbs!


Recipe
Cook as much as you want of the port, potatoes and asparagus but the individual serving size is listed below - keep the leftovers for another day

1 Pork Tenderloin  (3oz serving)
Fingerling Potatoes  (3oz serving)
Asparagus  (8 Asparagus or 4oz)
Olive Oil
Salt & Pepper
2 cups fresh plums (1/4 cup serving)
2 1/2 tbsp diced shallots
1 tbsp brown sugar
1/4 tsp ground ginger
1/4 cup dry white wine
1 tsp balsamic vinegar
1 tsp butter

Video Links:
Pork Tenderloin Part 1
Pork Tenderloin Part 2
Pork Tenderloin Part 3
Pork Tenderloin Part 4


Pork Tenderloin Part 1

Pork Tenderloin Part 2

Pork Tenderloin Part 3

Pork Tenderloin Part 4

Faux Pho Soup and Stir Fry with Shirataki Noodles

Towards the end of the winter I became obsessed with making broth - thinking I could sip my way into loosing 15 pounds! Well that didn't quite work out but a few good things did come from my obsession. The best was the discovery of the Japanese Shirataki noodle made from the Elephant or Konjac yam.  They are made of almost pure soluble fiber and have no calories and no carbohydrates. The noodles don't have any nutrition either, so you need to add vegetables and protein to make a complete meal.


Although Shirataki noodles can be found dry (I have yet to find them) I have been buying the "wet" form in several grocery stores around Chicago - not just specialty stores.  The usually have a shelf life of up to one year.  You'll want to rinse them before using them as there is an unpleasant odor when you first open the package.  You can par-boil them before using them to give them a more pasta like consistency or just drop them in your hot soup for a minute or two while still heating your soup on the stove.


I go back and forth between the traditional Shirataki noodles which are clear and the noodles mixed with Tofu. I think many of you will find the Tofu noodles closer to the taste and texture of pasta.


Why is it called Faux Pho? Well, I really took some short cuts on the broth. It takes more ingredients and a longer cooking time to produce the subtle complex flavors in a traditional Pho broth - maybe next time. Let's just say the soup is in the spirit of Pho!


(322 Calories, 44 Protein, 4 Fat, 21Carb, 7 Fiber, 7 Weight Watchers Points)

Miracle Noodle Part 1

Miracle Noodle Part 2 Stir fry


Recipe


2 Cups Chicken Broth
4oz Shirataki Noodles (1/2 package)
Small Bok Choy 
1 Cup Bean Sprouts
4oz Cooked Chicken
1 Cup Sugar Snap Peas
2 Tbsp Cilantro
1 Tsp Soy Sauce
1 Tsp Sriacha Chili Sauce


Miracle Noodle Part 1

Miracle Noodle Part 2 Stir fry

Salmon and Spinach Souffle

Salmon with Ginger Soy & Spinach Soufflé

This is an easy method for preparing salmon and one you'll go back to time and again.  The individual spinach soufflé's accompanying the salmon are easy to make and are great cold too - just keep some in the fridge and pop them in your mouth when you need a snack.
You'll have to watch the video to see a picture of the salmon!

Salmon 234 cal, 6 Weight Watchers Points
Spinach Soufflé, 112 cal. and 2 Weight Watchers Points 
Total Meal: 368 cal. and 8 Weight Watchers Points


Salmon with Ginger Soy Sauce
4oz Salmon
2 tsp. ground fresh ginger
1tbsp. soy sauce

Spinach Soufflé 
1 (10oz box frozen spinach)
3 cloves garlic
1 cup 1/% milk
1 tbsp. cornstarch
1/3 cup Romano cheese or Parmigiano Reggiano
1/4 tsp. salt
1/8 tsp. black pepper
1/8 tsp. nutmeg
3 large egg whites
1 large egg

Videos
Salmon and Spinach Souffle Part 1
Salmon and Spinach Souffle Part 2
Salmon and Spinach Souffle Part 3


Salmon and Spinach Souffle Part 1

Salmon and Spinach Souffle Part 2

Salmon and Spinach Souffle Part 3

Cheat Day Apple Tart - One Of My Go To Deserts

This Apple Tart or Tarte aux Pommes is one of my favorites and you will love it! It's relatively easy to make.  Once you master this dough you can use if for lots of different deserts. I like to use it for more rustic tarts where you just dump the fruit in the middle, fold up the sides and bake. It took me awhile to figure out the   best way to slice these apples but finally after a few years I think I have finally figured it out!

Recipe:

Tart Crust (Pate Sucree)
2 cups flour
Pinch salt
1 tbsp. sugar
12 tbsp. unsalted butter
1/4 tsp. or less fresh nutmeg (optional)
1/4 tsp. cinnamon (optional)

Filling
3-5 granny smith apples
1/4 cup sugar

Glaze
1/2 cup unsweetened apricot jam (find a jam that is sweetened with fruit juices - like St. Dalfour)
2 tbsp. Calvados (Apple Brandy)
If you don't like the slightly liquor taste of Brandy you can thin the apricot jam 2 tbsp.w/water. 



Videos
Apple Tart Part 1
Apple Tart Part 2
Apple Tart Part 3
Apple Tart Part 4

Apple Tart Part 1

Apple Tart Part 2

Apple Tart Part 3

Apple Tart Part 4