Greek Stuffed Peppers Review and Pic

Here they are!  These were good.  The kids weren't fans.  I would put these into a summer menu rotation.  They would be a must for when garden peppers are plentiful. 
I have another really great vegetarian stuffed pepper recipe that my mom always made growing up and she's not vegetarian.  I will try that soon and post.
I think I am going to try to focus on fresh produce for the blog this summer since that's what I am trying to encompass into my life.  I try to limit our food intake that comes from a box or bag and when it has to I really try to get organic.  I have eliminated a great deal of processed foods from our diets.  I figure that if the kids get used to this now with the candy and treats sprinkled in, they will develop a taste for what's healthy.

Greek Stuffed Peppers Prep and More

These are in the oven now!  I have a play date this evening for the kids and wanted to get dinner pretty much done before we leave.  They smell great!
I did make a few changes.  I used three bell peppers, cut them in half and stuffed each half.  There was some of the mix leftover.  I also got a great idea.  I will try this mixture cold and if it's tasty, I could stuff a pepper or tomato and serve it as a fancy salad.
Nutritionals the way I made them (WITHOUT pine nuts, have you seen the price of those lately?):
Total= This is for one of the six pepper halves. 
6.83g fat, 43.5g carbs, 2g fiber, 8.2g protein.  This works to 7 WW points.
Okay, these are out of the oven now.  The house smells great.  While cleaning up, I tasted the mixture for the peppers and it would definitely make a yummy salad stuffed into a pepper or tomato.

Easy Hummus

I made this really fast before I had to pick Maura up from school.  It is fast, easy, tasty and cheaper than store-bought.  I can't remember where I found this recipe.
Ingredients:
1 16 oz. can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 TBSP lemon juice (I used 3)
1 1/2 TBSP tahini
2 cloves garlic, crushed
1/2 tsp salt
2 TBSP olive oil
Method:
Drain chickpeas and set aside liquid from can.  I usually set a small colander over a bowl.  Combine remaining ingredients in blender or food processor.
Add a small amount (1-2 TBSP) of olive oil in well of hummus.  Garnish with parsley.
Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
Variations:  for a spicier hummus, add a sliced red chili or a dash of cayenne pepper.  I added cayenne to mine.
Nutritionals:  1/4 cup serving= 13g fat, 191 calories, 4.5g fiber

1/4 cup works out to 4 WW points. 

Greek Stuffed Peppers

I borrowed this recipe from a friend, Amanda Bordine.  I am going to make it tonight and will figure out nutritionals and post pics.

Greek Stuffed Bell Peppers

Stuffing Recipe:

Cooked Orzo pasta = about a 2 cups)
Kalamata Olives = about 12 chopped)
Crumbled Feta = 1/4 cup
Red Onion = 1/2 diced
Spinach = 1/2 cup chopped
Light Italian dressing = 1/4 cup
Garnish: feta and chopped pine nuts

Mix the orzo salad together. Cut the tops off 4 red peppers. Clean out centers then lightly using olive oil brush the insides and outsides of the peppers. Stuff with 1/2 cup of salad. Top with crumbled feta and chopped pine nuts. Bake at 425*F for 25 minutes, watch that the center gets hot the the tops don't burn.

I served them with grilled pita bread.
Lightly brush pita bread with olive oil and sprinkle with McCormick Salad Supreme (like snackers from Olga's)

Review and Pic of Vegetable Drawer Salad

This was DELICIOUS!  I would make this again and again.  It does make a lot so I might save it for a get together or halve the recipe when it's just us.  Chris and I loved this.  Nolan gave it a try.  Maura didn't but I know she would have liked some of the things in it.  The asparagus and artichoke's were my favorite aspect of it.  I was thinking about it and it would be really good with some feta cheese in there.  You could also just use Italian dressing instead of the homemade one BUT the dressing that it calls for you to make is light and fresh.

Strawberry Shortcake Cookies

I hear strawberries will be ready soon.  I can't wait to pick some fresh for eating.  I am not making jam with them this year.  I just have a lot of strawberry left from last year and we enjoy eating them fresh and making yummy desserts with them too!

I found this recipe in the Detroit Free Press.  It was adapted from a Martha Stewart recipe.

12 oz. strawberries, hulled and cut into 1/4-inch dice (2 cups)
1 tsp. fresh lemon juice
1/2 cup + 1 TBSP sugar
1/4 tsp lemon zest
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp kosher salt
6 TBSP cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Turbinado or coarse sugar for topping the cookies
Method:
Preheat oven to 375 degrees.  Line two baking sheets with parchment paper.  In a small bowl, stir together the strawberries, lemon juice and 2 TBSP of the sugar, then set aside.
In a large bowl, combine the lemon zest and remaining 7 TBSP of sugar.  Rub the zest into the sugar with your fingertips until moist and fragrant.  Add the flour, baking powder, and salt to the zest/sugar mixture and whisk to combine.  Use a pastry cutter to cut the butter into the flour mixture until you have coarse crumbs.  Add the cream to the bowl and stir until the dough starts to come together.  Finally, gently stir in the strawberry mixture.  Use a small cookie scoop (about 1 1/2 TBSP) to portion the dough unto prepared cookie sheets spacing the cookies about 1 1/2-2 inches apart.  Sprinkle with the turbinado sugar.  Bake for about 25 minutes, or until the cookies are golden brown.  Transfer the pans to wire racks and let the cookies cool.  The cookies are best the day that they are made but can be kept in an airtight container for 1 day.
Makes about 3 dozen cookies.
Nutritional info:  per serving (I am assuming one cookie, it doesn't say), 74 calories, 4g fat, 9g carbs, 1g protein, 0.4g fiber.

Vegetable Drawer Salad

I found this in the Detroit Free Press and it was created by Darlene Zimmerman, MS, RD for Heart Smart.

Makes 6 one-cup servings.

You will need:
1/2 cup dry mini penne pasta (suc as Barilla Piccolini penne)
2 1/2 cups asparagus, cut into 3/4 inch pieces
1 1/2 cups diced red bell pepper
1 jar (6.5 oz.) marinated artichoke hearts, drained
1/2 cup diced cucumber
1/4 cup thinly sliced red onion
1 TBSP reduced-fat mayo
1 TBSP balsamic vinegar
1 TBSP olive oil
1 TBSP water
1 tsp Dijon mustard
1 tsp sugar
1/8 tsp salt
1/8 tsp black pepper
Directions:
In a large saucepan of unsalted boiling water, cook pasta according to package instructions.  Add the asparagus to the boiling pasta for the final 2 minutes of cooking.  Drain the pasta and asparagus and rinse under very cold water; drain well and transfer to a large bowl.  Add the red pepper, artichoke hearts, cucumber and onion.  In a small bowl, whisk together the mayo and vinegar until smooth.  Add the oil, water, mustard, sugar, salt and black pepper and continue to whisk.  Pour the dressing over the vegetables and pasta and gently toss to coat.
Nutritionals:
per 1 cup serving; 100 calories, 5g fat, 13g carbs, 3g protein, 2g fiber.  This works out to 3WW points per cup.