Mahi en papillote in white wine with baked stuffed tomatoes with mushrooms, bell peppers, green onions, italian bread crumbs & goat cheese

I used:
2 large sheet of foil (or parchment paper)
Season of your choice-I I used salt, pepper, onion powder, garlic powder
3 medium tomatoes-scooped out
1/4 cup bread crumbs
3 tablespoons of goat cheese
1/2 green bell pepper
1/2 yellow bell pepper
1 green onion stalks
2-3 tablespoons parmesan cheese

1/4cup white wine

1 tablespoon of butter(cut in half –one for each piece of fish

For tomato filling:
In a food processor place bell peppers, mushrooms, goat cheese, parmesan cheese green onion in processor and chop. Add to a bowl with the bread crumbs and mix well.

Preheat oven to 400

Place mahi in middle of foil and top with bell peppers, scallions. And tomato. Add half of the tablespoon of butter and half the ¼ cup of the white wine
Wrap mahi in foil by folding the foil to meet at the top over the fish and secure foil all the way around then roll edges in towards fish.
Place onto baking sheet and bake for 17 minutes.

For tomatoes:
Salt and pepper inside of scooped out tomatoes
Fill bread crumb mixture into tomatoes and top with goat cheese.
Bake at 400 for 17 minutes (on the same baking sheet with fish)
Quick and simple with easy clean up!
Enjoy!

Mexi-style stuffed peppers

Ingredients
You will need:
1 pound lean ground beef
2 green bell peppers
1 cup instant brown rice
1 cup chicken broth
1 small white onion diced
1/2 fat free cheddar cheese
1 1/2 cups black beans
1 1/2 cup corn
1 small tomato diced
2 tablespoons cumin
2 tablespoons adobo seasoning
1 tablespoon of olive oil
Baking sheet



Directions
In sauce bring chicken broth to a boil and add brown rice, turn off heat and cover for 15 minutes.
In a large non stick skillet add one table spoon of olive oil on medium heat.
Add diced onion and ground beef
Let ground beef brown and add cumin, adobo tomato, black beans, brown rice, and corn. Add any additional seasoning to taste. Turn off the heat then add 3/4 of the cheese. Reserving some for tops of filled peppers.
Cut just the top off the green bell peppers and reserve the tops and clean out the peppers.
Brush the inside of the peppers and the tops with a light coat of olive oil or cooking spray
Fill pepper with mixture and pack in tightly, sprinkle remainder of cheese on top to melt.
Place pepper and caps on a baking sheet light coated with olive oil or cooking spray and place in a 350 oven for 25 minutes.
* Optional-Use remainder of rice and meat mixture to make a bed on plate for peppers to sit on. Yield: serves 2

Shrimp, scallops & Zucchini stuffed shells with a low fat ricotta and marinara sauce

This recipe makes 20 small/medium stuffed shells-

I used:

1 box Shells

½ cup Ricotta cheese (I use low fat /skim)

½ pound medium shrimp (use fresh or frozen or any size you want because you will be chopping them up anyway)

½ pound small scallops (again use whatever is on sale , fresh frozen-whatever you have)

1 small yellow onion

1 zucchini

1 jar marinara/spaghetti/tomato sauce

Store bought sprinkle parmesan cheese (or grated )or mozzarella if you prefer



Preheat oven to 350



Boil the shells for about 9-10 mins. –I take them out of the water a bit early to keep some firmness-they will finish cooking in the oven.



Dice yellow onion and zucchini in small pieces.



In a small sauté pan (non stick if you have it) toss in your scallops and shrimp for about 6-8 minutes. My shrimp were already cook from the store so I just cooked up the scallops.



Pull off the stove let cool a bit then chop into small piece (about the size of the onion and zucchini)



In a non stick sauté pan with one table spoon of olive oil(more if you desire) throw in onion and zucchini for about 10 mins. (Add salt and pepper to taste.)Cook until onion is translucent.



In a separate bowl have your ricotta cheese and add the onion and zucchini (you don’t have to let it cool, the warmness will melt the ricotta perfectly)



Add the cooked scallops and shrimp to ricotta, onions and zucchini…I added a little parmesan cheese for flavor as well.



In the bottom of a 13x9 (or whatever you have glass or metal baking pan, place a layer of tomato sauce on the bottom of the pan so shells won’t stick.



Scoop mixture (about a tablespoon) into the shells and line the shells in tight rows (4-5 will fit side by side).

Cover the shells with tomato sauce and sprinkle parmesan (or if you are not worried about fat/calories add mozzarella to your liking).



Bake shells for 20-25 minutes until warmed through (when you see it bubble in the dish-it’s probably warmed through perfectly!) If you choose to put mozzarella on the top you may want to cover the shells with foil to have it melt and bubble better. I didn’t use foil and it was fine, I prefer the noodles to get a little crispy on the edges for crunch..:)

Sauteed chicken breasts over orzo pasta with kalamata olives, feta cheese & tri bell peppers

....Black tie farfalle with shrimp & scallops in a lightly spiced crushed tomato, garlic and white wine broth

Chicken & Eggplant Lasagna rolls

I used:

1 eggplant sliced thin

1 pound ground chicken breast (or ground turkey )

1 1/2 cups tomato sauce

1 small white/yellow onion diced

1 clove garlic diced

1 cup low fat skim ricotta

salt, pepper

To a non stick skillet with cooking spray or olive oil add diced onion and garlic and cook until onions are translucent.

Add chicken (and season )chicken once chicken is cooked add ricotta and mix gently.
Set aside.

In the same pan or new pan add cooking spray or olive oil on low/medium heat lightly cook sliced eggplant for about 2-3 minutes on each side.

Remove eggplant and place onto flat surface to cool.

Once cooled spoon ricotta and chicken mix onto slices and roll.

Place rolls onto a baking sheet and drizzle red sauce (as much as you would like) on top and sprinkle parmesan cheese on top(or any cheese you like)

Put rolls under broiler for 3-5 minutes.

Enjoy :)