Sexy me…here I come! More healthy recipes!

Here are some more tasty recipes that are good for you! Enjoy these treats and watch those pounds melt away!

Low-Fat Zucchini Crisp

8 oz. peeled zucchini, thinly sliced, seeds removed
1/2 cup fresh lemon juice
3/4 cup sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Crust
2 cups unbleached all-purpose flour
1/3 cup cold butter, cut into small pieces
1 cup sugar
1 cup oatmeal
dash salt
1 tsp. ground cinnamon
1/3 cup buttermilk

Preheat oven to 375°. Prepare a 9 x 13-inch pan with nonstick cooking spray and set aside.

Combine zucchini, lemon juice, sugar, cinnamon and nutmeg in a medium saucepan; cook, stirring often, until tender, about 30 minutes.

For Crust: In a large bowl, combine flour and butter with a pastry blender until crumbled. Add sugar, oatmeal, salt and cinnamon; combine well. Add buttermilk by sprinkling it over the top and rubbing it in with your fingers. The mixture should be crumbly.

Spoon 1 1/2 cups of the mixture into the bottom of the prepared pan and pat down. Bake for about 10 minutes.

Add 1/3 cup of the crust mixture to the cooked zucchini mixture and mix well.

Remove crust from the oven and spread the filling over top. Sprinkle the remaining crust mixture on top and pat down. Bake for 30 minutes or until very lightly browned along the edges. Makes 12 servings.

Chicken Stuffed Peppers

2 tsp olive oil
1 onion, chopped
4 cloves garlic, chopped
1/2 half red bell pepper
1/4 cup chopped parsley
5 green bell peppers
3/4 lb. shredded cooked chicken breast
1/2 tsp. cumin
1/2 tsp. salt
1 (15 oz.) can white beans
1 1/3 cups water, divided
1/2 cup shredded Cheddar cheese

Preheat oven to 350º.

In a medium pan, heat oil on medium heat. Add onions, garlic, parsley and red pepper. Sauté until soft, about a minute. Add chicken and season with cumin and salt. Add beans and 1 cup of water and simmer for about 5 to 10 minutes, until it thickens and the liquid reduces. Adjust spices to taste.

Cut peppers in half removing seeds and stem. Place peppers in an oven-proof dish. Fill each pepper with 1/3 cup of chicken and bean mixture. Pour 1/3 cup water in the bottom of the dish. Cover tightly with foil and bake for 30 minutes. Remove foil, top with cheese and bake uncovered another 5 minutes, until cheese is melted.

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