Stuffed Peppers

Pictured: One Half of a Yellow, Orange and Green Pepper. Stuff with Ground Turkey Mix.

Stuffing: Saute chopped onions and tomatoes, once they are cooked, toss in turkey (I always use ground turkey breast meat as it's 99% fat free), then season with salt, pepper, paprika and italian seasoning. Once it's almost cooked, add chopped potatoes & carrots. Wait until carrots and potatoes are mostly cooked then add cilantro. Stuff the peppers and place in a pyrex/baking dish and add 1 can of stewed tomatoes (blended) and bake for 30 minutes.

Serve with Rice (in the picture is Spanish Rice - see other entry for preparation instructions) and as always add a nice side salad.

Green Sauce Enchiladas

Enchiladas: Shred chicken (left over chicken is perfect for this dish or you can buy rotisserie or just boil chicken as you make chicken soup!) In a pan saute chopped onion, chopped tomatoes or use 1 can of stew tomatoes (chopped finely), add shredded chicken with salt, pepper, & paprika, let everything cook together & then add chopped cilantro and secret ingredient - spinach! Microwave tortillas for ~30 seconds (3 at a time - to make soft) then add chicken, roll, and put them in a baking dish (pyrex), once you've build the quantity you want, open a desired enchilada sauce and pour all over. Finally add shredded cheese (low fat) & bake for 15 minutes (or until sauce is hot & cheese has melter)

Spanish Rice: Saute onion & tomato (both chopped) then add rice, salt & water

Black Beans: canned - just heated (delicious!)