Cheesy taco vegetable skillet, lasagna stuffed peppers; 2 recipes to keep your weight on track.
By JULIE BRINKLEY
These recipes are just another reminder that healthy eating doesn’t have to mean sacrificing taste.
So go ahead and indulge without the guilt!
CHEESY TACO VEGETABLE SKILLET
WHAT’S IN IT
14-oz lean 93% ground beef (10-oz cooked)
1 cup assorted bell peppers, chopped
10-oz can Rotel
3/4 cup zucchini, chopped
3 cups baby kale or spinach, chopped
1 tbsp. plus 1 tsp. taco seasoning
1 cup 2% reduced fat cheddar cheese
Green onions to garnish
HOW TO MAKE IT
In large skillet, brown ground beef and drain cooked meat off excess fat; add bell peppers, tomatoes, zucchini and kale.
Stir in taco seasoning and cook for about five minutes or until spinach is fully wilted.
Sprinkle shredded cheese on top and cover pan to allow the cheese to melt or put the meat mixture in a 9-inch pie dish and place in the oven at 350 degrees for about 5 minutes.
LASAGNA STUFFED PEPPERS
WHAT’S IN IT
2 bell peppers
½ cup park skim ricotta
¼ cup mozzarella, reduced fat
7-oz ground turkey
1 tsp. garlic
½ cup marinara sauce (no sugar added)
1 tsp. Italian seasoning
Parmesan cheese
HOW TO MAKE IT
In large skillet brown ground turkey. Add Italian seasoning, garlic and tomato sauce; simmer for 10 minutes.
In 400-degree oven, roast bell pepper halves for about 20 minutes.
Fill with meat mixture, top with 2 tbsp. ricotta, add a last layer of meat mixture, and add another portion of ricotta on top.
Add 2 tbsp. of mozzarella to each pepper and bake for 12 minutes.
Remove from oven and sprinkle parmesan and parsley.
(Serves 2)
