Stuffed Peppers: Stuffed Peppers

6 large green bell peppers1 pound ground sausage1 large onion, chopped2 (10.75 ounce) cans tomato soup2 2/3 cups water1 tablespoon chili powder1 tablespoon garlic powdersalt and pepper to taste1 pound Cheddar cheese, shredded, divided3 cups uncooked instant riceSlice tops off of green peppers; remove seeds and membranes, and rinse well. Bring a large pot of water to a boil. Add peppers and cook for 15 minutes, or until tender-crisp. Place sausage and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Reduce heat to medium and stir in tomato soup, water, chili powder, garlic powder, salt and pepper; bring to a low boil. Reduce heat to low, stir in 3/4 of cheese and simmer for 1 hour. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Prepare instant rice according to package instructions. Fluff with a fork and then stir into tomato mixture. Simmer for 30 minutes. Spoon rice mixture into peppers. Bake in preheated oven for 30 minutes. Sprinkle remaining cheese on peppers and place under broiler until cheese is melted and bubbly. Amount Per Serving  Calories: 1277 | Total Fat: 53.1g | Cholesterol: 133mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 1277

Total Fat: 53.1gCholesterol: 133mgSodium: 1139mgTotal Carbs: 154.7g    Dietary Fiber: 5.3gProtein: 43.6g VIEW DETAILED NUTRITION
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Stir Fry: Sweet and Sour Pork III

1 pound pork butt, cut into 1 inch cubes1 teaspoon salt1/4 teaspoon white sugar1 teaspoon soy sauce1 egg white2 green onions, chopped1 quart vegetable oil for frying1/2 cup cornstarch1 tablespoon vegetable oil3 stalks celery, cut into 1/2 inch pieces1 medium green bell pepper, cut into 1 inch pieces1 medium onion, cut into wedgeswhite sugar to tastesalt to taste1 cup water1/4 teaspoon salt3/4 cup white sugar1/3 cup apple cider vinegar1/4 cup ketchup1/2 teaspoon soy sauce1 (8 ounce) can pineapple chunks, undrained2 tablespoons cornstarch1/4 cup waterPlace cubed pork in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour. Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer. Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels. Heat 1 tablespoon oil in a wok over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside. In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended. Amount Per Serving  Calories: 663 | Total Fat: 35g | Cholesterol: 43mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 663

Total Fat: 35gCholesterol: 43mgSodium: 1181mgTotal Carbs: 74.7g    Dietary Fiber: 2.3gProtein: 14g VIEW DETAILED NUTRITION
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Meatloaf Recipes: Sicilian Meat Roll

2 eggs, beaten1/2 cup tomato juice3/4 cup soft bread crumbs2 tablespoons snipped fresh parsley1/2 teaspoon dried oregano, crushed1/4 teaspoon sea salt1/4 teaspoon ground black pepper1 clove garlic, minced2 pounds lean ground beef1 (6 ounce) package thinly sliced ham1 (6 ounce) package sliced mozzarella cheeseIn a large bowl, combine eggs and tomato juice. Stir in the bread crumbs, parsley, oregano, salt, pepper, garlic and ground beef. Mix thoroughly. Preheat oven to 350 degrees F (175 degrees C). On a piece of foil or waxed paper, pat and shape meat into a 10x8 inch rectangle. Arrange ham slices on top of meat, leaving a small margin around edges. Tear up the cheese slices, reserving 1 slice whole, and sprinkle over the ham. Starting from the short end, carefully roll up meat, using the foil or waxed paper to lift. Seal the edges and ends of the meat. Place roll, seam side down, in a 9x13 inch baking dish. Bake in a preheated oven for about 75 minutes. Cut the reserved slice of cheese into 4 triangles. Overlap the triangles on top of loaf. Bake for another 2 minutes or until cheese melts. Amount Per Serving  Calories: 449 | Total Fat: 30.4g | Cholesterol: 163mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 449

Total Fat: 30.4gCholesterol: 163mgSodium: 670mgTotal Carbs: 9.7g    Dietary Fiber: 0.9gProtein: 31.8g VIEW DETAILED NUTRITION
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Casserole Recipes: Thanksgiving Stuffed Pumpkin

1/2 cup sliced almonds1 tablespoon butter1 onion, finely chopped2 eggs, lightly beaten1/2 cup mayonnaise1 (10.75 ounce) can condensed cream of mushroom soup2 (14 ounce) bags frozen chopped broccoli, thawed and drainedsalt and pepper to taste1 large sugar pumpkin, top removed, seeded3 cups shredded Cheddar cheese1 (16 ounce) package herb seasoned stuffing mix1/2 cup melted butterPreheat oven to 350 degrees F (175 degrees C). Place the almonds in a skillet over medium heat, and cook 5 minutes, stirring constantly, until lightly toasted. Melt 1 tablespoon butter in a skillet over medium heat, and saute the onion until tender. In a bowl, mix the onion, eggs, mayonnaise, cream of mushroom soup, and broccoli. Season with salt and pepper. Scoop 1/3 of the mixture into the pumpkin. Layer with 1 cup cheese and 1/3 stuffing, and drizzle with 1/3 melted butter. Sprinkle with 1/3 toasted almonds. Repeat layers. Place pumpkin on a baking sheet. Bake pumpkin 1 hour, or until filling is hot and bubbly. Cover pumpkin with aluminum foil if it begins to brown. Amount Per Serving  Calories: 585 | Total Fat: 33.5g | Cholesterol: 98mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 585

Total Fat: 33.5gCholesterol: 98mgSodium: 1076mgTotal Carbs: 55.6g    Dietary Fiber: 6.7gProtein: 20.4g VIEW DETAILED NUTRITION
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Steaks and Chops: Orange Pork Chops with Tarragon

2 teaspoons olive oil4 (6 ounce) boneless pork loin chopssalt and pepper to taste2 tablespoons dry white wine1/2 cup orange juice1/2 teaspoon dried tarragon1 tablespoon cornstarch2 tablespoons waterHeat olive oil in a large skillet over medium-high heat. Season pork chops with salt and pepper, and cook in the hot oil until lightly browned on both sides, about 4 minutes per side. Add the wine, orange juice, and tarragon, and bring to a simmer. Reduce heat to medium-low, cover and simmer, stirring occasionally, 10 to 15 minutes, until the pork is no longer pink in the center. Remove the pork chops from the skillet, set aside, and keep warm. Dissolve the cornstarch in the water, and stir into the simmering liquid until the sauce thickens, about 45 seconds. Pour sauce over the pork chops to serve. Amount Per Serving  Calories: 239 | Total Fat: 13.4g | Cholesterol: 57mg Powered by ESHA Nutrient Database

Orange Pork Chops with Tarragon

Servings Per Recipe: 4

Amount Per Serving

Calories: 239

Total Fat: 13.4gCholesterol: 57mgSodium: 139mgTotal Carbs: 5.4g    Dietary Fiber: 0.1gProtein: 21.6g VIEW DETAILED NUTRITION
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