Taco stuffed peppers

(Inspired by: Stuffed peppers)

 Serves: 4

3 Tomatoes, seeded & chopped
2 avocados, chopped
1 small onion, chopped
2 Tbsp. Chopped fresh cilantro
2 cloves garlic, minced
1 lime, juiced
1 (15 oz.) Can black beans, drained & rinsed
1 (15 oz.) Can pineapple crushed, drained
1 1/2 tsp. Taco seasoning
3/4 c. + 2 tsp. Shredded cheddar cheese
 4 bell peppers

 Directions:

1. Mix until blended all ingredients except for bell peppers.

 2. Cut the tops off bell peppers, and scoop out the seeds.
Ounces all the seeds have been removed begin stuffing the peppers.

Apple pie pockets

Serves: vary

1 can biscuit dough
1/2 Tbsp. Apple pie filling
 1/2 Tbsp. Raisins
 1 tsp. Cinnamon

 Directions:

 1. Combine pie filling with raisins, Cinnamon and blend well.

 2. Roll each biscuit dough out to thin rounds.
Apply a Tablespoonful in the center, and roll over and press with a fork to seal close.
 Bake according to package directions.

Breakfast pot pie

(Inspired by: Pot pies)

* measurements, not list depends on the size

 Serves: 8

1 lb. Breakfast sausage
1 c. Sliced carrots
 1/3 chopped onion
1/2 c. Celery
8 eggs
Spinach*
Can cream of mushroom soup *
1 can biscuit dough


Directions:

1. Cook the sausage until browned, then reusing the same pan (after cleaning) scramble eggs inside the pan.

2. Then using a medium to large soup pot add in everything except biscuit dough, and sausage & eggs.

3. Once everything is completely cooked combine everything into one pot, stir and season with Cayenne pepper plus salt.

4. Place mixture into individual souffle bowls, adding biscuit dough using your finger to press it down.
Then poke holes into the dough to vent and bake until the biscuit is lightly golden brown.

Couscous patties

Serves: 4

1 c. Couscous
1/4 c. Finely chopped peanuts
 1/4 c. Finely chopped fresh parsley
 2 eggs, lightly beaten
 3 Tbsp. Coconut oil
1/4 c. Raisins
 Himalayan salt and Cayenne pepper


Directions:

 1. In a medium saucepan, add salt to 1 1/4 c. Water and allow to come to a boil.
Whisk in couscous and turn the heat off, cover and allow to stand for 5 minutes.
 Remove cooked couscous to a bowl and mix in Parsley, peanuts,eggs, raisins, salt and Cayenne to taste.
Make sure your hands are damp, form the couscous into patties.

2. Heat oil in a dutch oven pan, over medium heat ( like a 6 on a electric stove).
 Gently place the couscous into the pan and allow to cook until golden brown, on both sides.

Bake garlic - rosemary- lemon chicken

Serves: 6

6 (6 oz.)  Lean chicken breast
3 Tbsp. Vegetable oil
2 tsp. Dried rosemary leaves
1/4 c. + 2 Tbsp. Lemon juice
 6 cloves garlic, minced

Directions:

 1. Heat vegetable oil in a skillet pan on medium heat.
Then add in the garlic, and stir until fragrant about 1 minute or less.

2. Rub chicken down with lemon juice, and garlic, rosemary.

3. Preheat oven to 350. Lightly grease a baking dish and bake for 30 minutes, or until chicken is no longer pink.

Banana raisin soda bread

(Adapted from: New choices cookbook ©1993, by: Betty Crocker/ Inspired by: Irish soda bread)

Serves:12

3 c. All purpose flour
 1/2 c. Wheat germ
 1/2 c. Raisins 
1 tsp. Baking powder
 1/2 tsp. Baking soda
 1/2 tsp. Himalayan salt
1 c. Non fat buttermilk
3 bananas, mashed
1 Tbsp. Butter, melted
3 eggs

Directions:

1. Preheat oven to 350. Spray a 9x13 in rectangular loaf pan, with nonstick olive oil spray; sprinkle 2 Tbsp of flour.
Mix the remaining flour, wheat germ, raisins, baking powder, baking soda and salt into a large bowl.

 2. Stir in buttermilk, bananas, butter, eggs and 1 Tbsp. Vanilla extract.
Spread in loaf pan, and bake for 35 to 40 minutes or until golden brown.

Hot out of the oven..... Fiber

 

(Adapted from: New choices cookbook, by: Betty Crooker's)


* Please continue to read this blog article.

Note: Living Better is bring you Fresh out of the oven news, that you're going to love. That no other blog source will ever take you close into the story. I say more good reasons to love L.B.C, not only are you revising original recipes. You're also making them more healthier for you, while saving money in the long run.

We really don't have to become a scientist to recognize that high fiber foods go a long way toward helping you fill full and satisfied after a meal.
As studies have shown fiber effect's on appetite control and obesity are now being conducted. Fiber rich foods take longer to digest and may help tame hunger between meals and even make you less hungry the next time around. There's much more to fiber than that. It appears that a high- fiber diet may have a positive response on cancer of the colon and rectum, cardiovascular disease and diabetes, in addition to effecting intestinal regularity and diverticular disease. As there are many of beneficial effects due to the water holding capacity of one type of fiber called insoluble fiber, especially the insoluble fiber from wheat and corn bran. While fiber does not dissolve in water, it does have the effect of drawing more water into the intestinal tract and keep it there. With more water means softer, bulkier and heavier waste material, which move more quickly through the digestive tract and help prevent constipation. Therefore, this water- holding capacity is thought to be one of the chemical properties that influences cancer risk. As it may dilute the concentration of carcinogens. While another property maybe fiber's capacity to bind carcinogens, thus masking them unable to influence the body. Another type of fiber----- Soluble fiber was ignored largely because it's role in the diet wasn't clear. But it has been shown to have a very positive effects on the digestion and absorption processes and may help control blood St levels in people with diabetes mellitus. In addition, research confirms repeatedly that when soluble fiber is included in a low- fat diet, that may help lower blood cholesterol a small but significant amount. This effect seem to be more pronounced in individuals with high levels of blood cholesterol. While some of these benefits may result from the ability of soluble fibers to dissolve in aqueous or watery solutions, thereby forming gels that slow the digestion and absorption of some substances. Although despite these good health benefits, the daily dietary fiber intake of the average American has decresed since the turn of the century. As there is no established recommended R.D.A for dietary fiber, nutrition experts are currently suggesting individuals to consume between 25 and 30 grams.