Stuffed Peppers: Stuffed Peppers with Turkey and Vegetables

4 green bell peppers, tops removed, seeded1 pound ground turkey2 tablespoons olive oil1/2 onion, chopped1 cup sliced mushrooms1 zucchini, chopped1/2 red bell pepper, chopped1/2 yellow bell pepper, chopped1 cup fresh spinach1 (14.5 ounce) can diced tomatoes, drained1 tablespoon tomato pasteItalian seasoning to tastegarlic powder to tastesalt and pepper to tastePreheat oven to 350 degrees F (175 degrees C). Wrap the green bell peppers in aluminum foil, and place in a baking dish. Bake 15 minutes in the preheated oven. Remove from heat. In a skillet over medium heat, cook the turkey until evenly brown. Set aside. Heat oil in the skillet, and cook onion, mushrooms, zucchini, red bell pepper, yellow bell pepper, and spinach until tender. Return turkey to the skillet. Mix in the tomatoes and tomato paste, and season with Italian seasoning, garlic powder, salt, and pepper. Stuff the green peppers with the skillet mixture. Return peppers to the oven, and continue cooking 15 minutes. Amount Per Serving  Calories: 306 | Total Fat: 17.9g | Cholesterol: 84mg Powered by ESHA Nutrient Database

Stuffed Peppers with Turkey and Vegetables

Servings Per Recipe: 4  Calories: 306

Total Fat: 17.9gCholesterol: 84mgSodium: 554mgTotal Carbs: 10.2g    Dietary Fiber: 3.2gProtein: 25.4g

Slow Cooker Venison Roast

3 pounds boneless venison roast1 large onion, sliced1 tablespoon soy sauce1 tablespoon Worcestershire sauce1 tablespoon garlic salt1/4 teaspoon ground black pepper1 (1 ounce) package dry onion soup mix1 (10.75 ounce) can condensed cream of mushroom soupPut cleaned meat in slow cooker and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper. In a small bowl combine the soup mix and the soup; mix together and pour mixture over venison. Cook on Low setting for 6 hours. Amount Per Serving  Calories: 314 | Total Fat: 8g | Cholesterol: 171mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Calories: 314

Total Fat: 8gCholesterol: 171mgSodium: 1882mgTotal Carbs: 10g    Dietary Fiber: 0.7gProtein: 48g

Grilled Pizza Wraps

2 tablespoons margarine, softened8 (10 inch) flour tortillas1 (16 ounce) package shredded Cheddar-Monterey Jack cheese blend1/2 cup pizza sauce4 ounces sliced pepperoniHeat a large skillet over medium-low heat. Spread margarine over one side of a tortilla, and place it margarine-side down in the skillet. Spoon a tablespoon of pizza sauce onto half of the tortilla. Sprinkle 1/2 cup of shredded cheese over the sauce, and top with a few slices of pepperoni. Fold the clean half of the tortilla over the filling, and cook until golden on each side. Repeat with remaining tortillas. Amount Per Serving  Calories: 543 | Total Fat: 31.9g | Cholesterol: 69mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Calories: 543

Total Fat: 31.9gCholesterol: 69mgSodium: 1174mgTotal Carbs: 40.6g    Dietary Fiber: 2.5gProtein: 22.5g

Polish Style Lasagna

9 uncooked lasagna noodles1 onion, sliced1/2 cup butter2 2/3 cups dry potato flakes1 (8 ounce) package cream cheesePreheat oven to 350 degrees F (175 degrees C). Cook lasagna noodles according to package directions. Drain, pat dry and interleave in a damp towel to keep moist OR spray each noodle with cooking spray OR lightly apply some oil. In a separate large skillet over medium heat, combine the onions with the butter and saute for 5 minutes. Prepare the instant mashed potatoes according to package directions, but omit the milk. Stir in the cream cheese until well blended. Place 3 noodles in the bottom of a lightly greased 9x13-inch baking dish. Spread 1/2 the potato mixture over the noodles in the dish. Top this with 3 more noodles, followed by the other 1/2 of the potato mixture. Finish by topping with the remaining 3 noodles, then top those with sauteed onions. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until bubbly. Allow to cool for 5 minutes before cutting. Amount Per Serving  Calories: 415 | Total Fat: 29.3g | Cholesterol: 83mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 415

Total Fat: 29.3gCholesterol: 83mgSodium: 246mgTotal Carbs: 32.5g    Dietary Fiber: 2.3gProtein: 7.3g

Burgers: Best Barbequed Burgers

1 pound ground beef1 egg, beaten1/4 cup quick cooking oats1 tablespoon dried onion flakes1/2 teaspoon seasoning salt1 dash ground black pepper2 tablespoons ketchup1 teaspoon dry onion soup mixPreheat an outdoor grill for high heat, and lightly oil grate. In a large bowl, mix ground beef, egg, quick cooking oats, dried onion flakes, seasoning salt, pepper, ketchup, and dry onion soup mix. Form the mixture into about 4 burger patties. Place burger patties on the prepared grill, and cook about 5 minutes on each side, to an internal temperature of 160 degrees F (63 degrees C). Amount Per Serving  Calories: 255 | Total Fat: 15.3g | Cholesterol: 124mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 255

Total Fat: 15.3gCholesterol: 124mgSodium: 307mgTotal Carbs: 6.6g    Dietary Fiber: 0.7gProtein: 21.6g

Stir Fry: Turkey Stir Fry with Lychees

1 pound turkey meat, diced2 tablespoons oyster sauce, divided1 (1 inch) piece fresh ginger root, finely chopped, divided2 tablespoons Chinese cooking wine, divided1 tablespoon vegetable oil1 tablespoon minced garlic1 (11 ounce) can lychees, drained2 red chile peppers, seeded and sliced into strips1 tablespoon soy sauce, or to taste1 dash ground black pepper1 bunch fresh cilantro, chopped1 bunch green onions, choppedPlace turkey in a bowl with 1 tablespoon oyster sauce, 1/2 the ginger, and 1 tablespoon Chinese cooking wine. Marinate 20 minutes. Heat the oil and garlic in a wok over high heat. When garlic begins to brown, discard marinade from bowl and mix turkey into wok. Stir in remaining ginger and wine. Mix in remaining oyster sauce, lychees, chile peppers, and soy sauce. Reduce heat to low, cover, and continue cooking 5 minutes, or until turkey is done. Season with pepper, and garnish with cilantro and green onions to serve. Amount Per Serving  Calories: 294 | Total Fat: 11.6g | Cholesterol: 67mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 294

Total Fat: 11.6gCholesterol: 67mgSodium: 406mgTotal Carbs: 22.3g    Dietary Fiber: 2.7gProtein: 25.5g

Low-Calorie Recipes: Memorial Day Best BBQ Chicken Ever!

1/2 cup Worcestershire sauce1 teaspoon Cajun seasoning1 teaspoon garlic powder2 1/2 tablespoons brown sugar1 1/2 tablespoons ketchup6 skinless, boneless chicken breast halvesIn a large bowl, blend the Worcestershire sauce, Cajun seasoning, garlic powder, brown sugar, and ketchup. Place the chicken in the bowl, and coat thoroughly with the sauce mixture. Cover, and refrigerate 8 hours or overnight. Heat an outdoor grill for medium heat, and lightly oil grate. Discard the marinade, and grill chicken 6 to 8 minutes per side on the prepared grill, or until no longer pink and juices run clear. Amount Per Serving  Calories: 176 | Total Fat: 2.9g | Cholesterol: 67mg Powered by ESHA Nutrient Database

Memorial Day Best BBQ Chicken Ever!

Servings Per Recipe: 6

Calories: 176

Total Fat: 2.9gCholesterol: 67mgSodium: 403mgTotal Carbs: 11.4g    Dietary Fiber: 0.1gProtein: 24.7g

Low-Cholesterol Recipes: Potato Bread II

1 1/3 cups warm water (110 degrees F/45 degrees C)3 1/4 cups bread flour1/2 cup dry potato flakes2 tablespoons dry milk powder2 tablespoons white sugar1 1/4 teaspoons salt2 tablespoons vegetable oil1 3/4 teaspoons active dry yeastPlace ingredients in the bread machine in the order suggested by the manufacturer. Set machine to Light Crust. Amount Per Serving  Calories: 176 | Total Fat: 3g | Cholesterol: < 1mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 176

Total Fat: 3gCholesterol: < 1mgSodium: 253mgTotal Carbs: 31.5g    Dietary Fiber: 1.1gProtein: 5.3g