Stuffed Peppers: Vegetarian Stuffed Peppers

1 1/2 cups brown rice6 large green bell peppers3 tablespoons soy sauce3 tablespoons cooking sherry1 teaspoon vegetarian Worcestershire sauce1 1/2 cups extra firm tofu1/2 cup sweetened dried cranberries1/4 cup chopped pecans1/2 cup grated Parmesan cheesesalt and pepper to taste2 cups tomato sauce2 tablespoons brown sugarPreheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes. Meanwhile, core and seed green peppers, leaving bottoms intact. Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes. In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled), tofu, cranberries, nuts, cheese, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top. Meanwhile, in a small saucepan over low heat, combine tomato sauce and brown sugar; heat until hot throughout. Spoon sauce over each serving. Amount Per Serving  Calories: 378 | Total Fat: 10.5g | Cholesterol: 6mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 378

Total Fat: 10.5gCholesterol: 6mgSodium: 1055mgTotal Carbs: 59.7g    Dietary Fiber: 7.5gProtein: 14.9g VIEW DETAILED NUTRITION
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Hanukkah Recipes: Challah I

2 1/2 cups warm water (110 degrees F/45 degrees C)1 tablespoon active dry yeast1/2 cup honey4 tablespoons vegetable oil3 eggs1 tablespoon salt8 cups unbleached all-purpose flour1 tablespoon poppy seeds (optional)In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk. Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour. Preheat oven to 375 degrees F (190 degrees C). Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired. Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing. Amount Per Serving  Calories: 165 | Total Fat: 2.8g | Cholesterol: 21mg Powered by ESHA Nutrient Database

Servings Per Recipe: 30

Amount Per Serving

Calories: 165

Total Fat: 2.8gCholesterol: 21mgSodium: 241mgTotal Carbs: 30.3g    Dietary Fiber: 1gProtein: 4.3g VIEW DETAILED NUTRITION
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Burgers: BBQ Feta and Hot Banana Pepper Turkey Burgers

1 pound ground turkey1/4 cup seeded, chopped banana peppers1/2 cup crumbled feta cheesesalt and pepper to tastePreheat an outdoor grill for high heat. In a bowl, mix the turkey, peppers, and feta cheese. Season with salt and pepper. Form the mixture into 4 patties. Cook patties about 8 minutes per side on the prepared grill, to an internal temperature of 180 degrees F (85 degrees C). Amount Per Serving  Calories: 252 | Total Fat: 15.3g | Cholesterol: 112mg Powered by ESHA Nutrient Database

BBQ Feta and Hot Banana Pepper Turkey Burgers

Servings Per Recipe: 4

Amount Per Serving

Calories: 252

Total Fat: 15.3gCholesterol: 112mgSodium: 562mgTotal Carbs: 1.7g    Dietary Fiber: 0.3gProtein: 27.1g VIEW DETAILED NUTRITION
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High-Fiber Recipes: Hailey's Smoothie

3 kiwis, peeled and chopped2 frozen bananas, peeled and chopped1 cup blueberries1 cup plain yogurt1 1/2 cups crushed ice3 tablespoons honey1/4 teaspoon almond extractIn a blender, combine the kiwis, frozen bananas, blueberries, yogurt, crushed ice, honey and almond extract. Blend until smooth. Amount Per Serving  Calories: 194 | Total Fat: 1.6g | Cholesterol: 4mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 194

Total Fat: 1.6gCholesterol: 4mgSodium: 47mgTotal Carbs: 44.2g    Dietary Fiber: 4.1gProtein: 4.8g VIEW DETAILED NUTRITION
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Cake Recipes: Streusel Coffee Cake

1 cup butter2 cups white sugar4 eggs2 cups sour cream2 teaspoons vanilla extract4 cups all-purpose flour2 teaspoons baking powder2 teaspoons baking soda1/2 cup white sugar2 teaspoons ground cinnamon1 cup chopped walnutsPreheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a medium bowl, mix the flour, baking powder and baking soda together and set aside. In a separate small bowl, combine 1/2 cup sugar, cinnamon, and nuts. Set aside. In a large bowl, cream butter and 2 cups white sugar until light and fluffy. Add eggs, sour cream, and vanilla extract. Add flour mixture and beat until well combined. Pour half of batter into Bundt pan. Sprinkle half of the nut mixture on top of batter in pan. Add remaining batter, and sprinkle with the last of the nut mixture. Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until a toothpick inserted into cake comes out clean. Amount Per Serving  Calories: 558 | Total Fat: 25.4g | Cholesterol: 128mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 558

Total Fat: 25.4gCholesterol: 128mgSodium: 445mgTotal Carbs: 75.8g    Dietary Fiber: 1.3gProtein: 7.8g VIEW DETAILED NUTRITION
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Healthy Dinner Recipes: Pasta with Spinach Pesto Sauce

16 ounces fresh spinach, washed and chopped6 ounces low-fat, firm silken tofu2 tablespoons fresh lemon juice1 tablespoon minced garlic1/8 cup low-sodium chicken broth1/2 cup grated Parmesan cheese1/2 teaspoon ground black pepper1 teaspoon Italian seasoning10 ounces fresh mushrooms, thinly sliced6 ounces fresh sliced shiitake mushrooms1/2 cup diced red onion1/4 cup bacon bits1 pound penne pastaCook pasta according to package directions. While pasta is cooking, in food processor or blender, combine spinach, tofu, lemon juice, garlic, broth, cheese, pepper, and Italian seasoning, process until smooth. Set aside. Spray a large non-stick saute pan with cooking spray. Over medium heat, cook onions and mushrooms until tender. Reduce heat to low, add pesto mixture and heat until hot. Toss pasta with sauce and bacon bits. Serve with additional Parmesan cheese, if desired. NOTE: If sauce seems too thick, thin to desired consistency with pasta cooking water or broth. Amount Per Serving  Calories: 416 | Total Fat: 4.2g | Cholesterol: 4mg Powered by ESHA Nutrient Database

Pasta with Spinach Pesto Sauce

Servings Per Recipe: 5

Amount Per Serving

Calories: 416

Total Fat: 4.2gCholesterol: 4mgSodium: 291mgTotal Carbs: 76.3g    Dietary Fiber: 6.5gProtein: 22g VIEW DETAILED NUTRITION
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Sugar Substitute Recipes: Whole Wheat Blueberry Pancakes

1 1/4 cups whole wheat flour2 teaspoons baking powder1 egg1 cup milk, plus more if necessary1/2 teaspoon salt1 tablespoon artificial sweetener1/2 cup blueberriesSift together flour and baking powder, set aside. Beat together the egg, milk, salt and artificial sweetener in a bowl. Stir in flour until just moistened, add blueberries, and stir to incorporate. Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown. Amount Per Serving  Calories: 160 | Total Fat: 2.6g | Cholesterol: 46mg Powered by ESHA Nutrient Database

Whole Wheat Blueberry Pancakes

Servings Per Recipe: 5

Amount Per Serving

Calories: 160

Total Fat: 2.6gCholesterol: 46mgSodium: 464mgTotal Carbs: 26.7g    Dietary Fiber: 4gProtein: 9.8g VIEW DETAILED NUTRITION
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Low-Carb Recipes: Mushroom Sauce

1/2 cup chopped onion1/2 cup chopped green bell pepper1/2 cup red bell pepper, chopped1 1/2 cups fresh sliced mushrooms4 tablespoons butter1 (10.75 ounce) can condensed cream of chicken soup1/3 cup milkIn a sauce pan over medium heat cook the onions, green pepper, red pepper, mushrooms and butter until mushrooms are tender. Stir in the cream of chicken sup and milk. Cook until smooth. Amount Per Serving  Calories: 102 | Total Fat: 8.3g | Cholesterol: 19mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 102

Total Fat: 8.3gCholesterol: 19mgSodium: 296mgTotal Carbs: 5.6g    Dietary Fiber: 0.6gProtein: 2g VIEW DETAILED NUTRITION
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Healthy BBQ & Grilling Recipes: Homemade Black Bean Veggie Burgers

1 (16 ounce) can black beans, drained and rinsed1/2 green bell pepper, cut into 2 inch pieces1/2 onion, cut into wedges3 cloves garlic, peeled1 egg1 tablespoon chili powder1 tablespoon cumin1 teaspoon Thai chili sauce or hot sauce1/2 cup bread crumbsIf grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet. In a medium bowl, mash black beans with a fork until thick and pasty. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans. In a small bowl, stir together egg, chili powder, cumin, and chili sauce. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side. Amount Per Serving  Calories: 198 | Total Fat: 3g | Cholesterol: 53mg Powered by ESHA Nutrient Database

Homemade Black Bean Veggie Burgers

Servings Per Recipe: 4

Amount Per Serving

Calories: 198

Total Fat: 3gCholesterol: 53mgSodium: 607mgTotal Carbs: 33.1g    Dietary Fiber: 9.8gProtein: 11.2g VIEW DETAILED NUTRITION
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Purim: Poppy Seed Cookies III

1 cup shortening3/4 cup white sugar1 egg1/4 cup poppy seeds2 tablespoons plain yogurt1 1/2 teaspoons orange zest2 1/2 cups all-purpose flour1/2 teaspoon baking powderIn a medium bowl, cream the shortening and sugar together until fluffy. Stir in the egg, poppy seeds, yogurt and orange zest. Sift the flour and baking powder together; mix into the creamed mixture. Divide dough into 3 portions, wrap in plastic, and chill overnight. Preheat oven to 350 degrees F (175 degrees C). Cut dough logs into 1/4 inch slices. Place circles onto an unprepared cookie sheet and bake for 8 to 10 minutes in the preheated oven. Transfer cookies to wire racks to cool. Cut the dough log into 1/4 inch slices and place on greased cookie sheets. Bake in preheated oven for 5 to 8 minutes or until lightly browned. Remove from pan immediately to cooling racks. Amount Per Serving  Calories: 211 | Total Fat: 12.7g | Cholesterol: 12mg Powered by ESHA Nutrient Database

Servings Per Recipe: 18

Amount Per Serving

Calories: 211

Total Fat: 12.7gCholesterol: 12mgSodium: 19mgTotal Carbs: 22.2g    Dietary Fiber: 0.7gProtein: 2.5g VIEW DETAILED NUTRITION
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Low-Calorie Recipes: Thai Cucumber Soup

2 tablespoons butter2 tablespoons sliced green onion3 cucumbers, peeled and chopped1/3 cup red wine vinegar1 quart chicken broth2 cups water3 hot chile peppers, seeded and minced3 tablespoons chopped fresh parsley1 tablespoon chopped fresh cilantro1 tablespoon lemon grass, chopped1 tablespoon fresh garlic, minced1 tablespoon fish sauce1 teaspoon soy sauce1 teaspoon ground gingersalt and ground black pepper to taste1/2 cup sour creamMelt the butter in a deep pan over medium heat. Add the green onions, and cook until soft. Stir in the cucumbers, vinegar, chicken broth, water, chile peppers, parsley, cilantro, lemon grass, garlic, fish sauce, soy sauce, and ginger. Season to taste with salt and pepper. Simmer over medium heat until the cucumbers are soft, about 20 minutes. Stir in the sour cream until evenly blended, and simmer 10 minutes more. Amount Per Serving  Calories: 115 | Total Fat: 8.1g | Cholesterol: 19mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 115

Total Fat: 8.1gCholesterol: 19mgSodium: 343mgTotal Carbs: 10.3g    Dietary Fiber: 1.2gProtein: 2.4g VIEW DETAILED NUTRITION
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Deep Fried: Carol's King Ranch Casserole

4 skinless, boneless chicken breast halves1 tablespoon chicken bouillon1 cup chicken broth1 cup chopped onion1 (10.75 ounce) can condensed cream of chicken soup1 (10.75 ounce) can condensed cream of mushroom soup1/2 cup diced red bell pepper1 (14.5 ounce) can diced tomatoes with green chile peppers2 (8 ounce) cans chili beans, drained12 (8 inch) flour tortillas3 cups shredded Colby-Monterey Jack cheeseBring a large saucepan of lightly salted water to a boil. Add chicken and bouillon and boil for 12 to 15 minutes, or until cooked through (no longer pink inside). Reserve 1 cup broth. Remove chicken from pan and dice; set aside. In a separate large saucepan combine reserved broth, onion, cream of chicken soup, cream of mushroom soup, bell pepper, diced tomatoes with green chile peppers and beans. Mix together and heat through, stirring often. Preheat oven to 350 degrees F (175 degrees C). In a 9x13 inch baking dish layer casserole as follows: 4 torn tortillas, 1/2 of diced chicken, 1/3 of soup mixture, more tortilla strips, remaining diced chicken, 1/3 of soup mixture, more tortilla strips and remaining soup mixture. Cover with cheese. Bake in preheated oven for about 20 to 25 minutes, or until heated through and cheese is melted and bubbly. Amount Per Serving  Calories: 632 | Total Fat: 27.3g | Cholesterol: 86mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 632

Total Fat: 27.3gCholesterol: 86mgSodium: 1745mgTotal Carbs: 62g    Dietary Fiber: 6.1gProtein: 36.7g VIEW DETAILED NUTRITION
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Egg-Free Recipes: White Wine Chicken Soup

1/2 (2 to 3 pound) whole chicken2 parsnips, peeled and chopped1 medium head garlic, peeled2 large onions, chopped5 carrots, chopped2 zucchini, chopped1/2 cup chopped fresh parsley2 stalks celery, chopped2 potatoes, peeled and chopped1 sweet potato, peeled and cubed1 packet chicken vegetable soup mix1 tablespoon dried oregano1 teaspoon paprika8 cups water1/2 (750 milliliter) bottle white winesalt and pepper to tasteIn a large soup pot or Dutch oven, combine chicken, parsnips, garlic, onions, carrots, zucchini, parsley, celery, potatoes, sweet potato, soup mix, oregano, paprika, water, wine, salt and pepper. Cover and bring to a boil over high heat. Boil 30 minutes, partially covered, then reduce heat to low and simmer another 90 minutes. Amount Per Serving  Calories: 210 | Total Fat: 4.5g | Cholesterol: 25mg Powered by ESHA Nutrient Database

Servings Per Recipe: 10

Amount Per Serving

Calories: 210

Total Fat: 4.5gCholesterol: 25mgSodium: 218mgTotal Carbs: 26.1g    Dietary Fiber: 4.5gProtein: 10.8g VIEW DETAILED NUTRITION
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