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Monthly Archives: September 2012

Santa Fe Turkey Stuffed Peppers


Servings: 6 • Serving Size: 1/2 pepper • Old Points: 3 pts • Points+: 4 pts
Calories: 160 • Fat: 3 g • Carbs: 19 g • Fiber: 4 g • Protein: 15.5 g • Sugar: 1 g
Sodium: 119 (without salt) 


For the filling:

  • 1/2 lb 99% lean ground turkey
  • 3/4 cups canned black beans, rinsed and drained
  • 3/4 cups frozen corn
  • 1 hot pickled serrano pepper, chopped (or jalepeño) more to taste
  • 1 large diced tomato
  • 1 cloves garlic, minced
  • 3 tbsp chopped onion
  • 2 tbsp chopped cilantro, plus more for garnish
  • 1 tsp cumin
  • kosher salt to taste

For the peppers:

  • 3 red bell peppers, cut in half lengthwise
  • 1/3 cup reduced sodium, fat free chicken broth
  • 9 tbsp shredded reduced-fat Sargento Monterey Jack cheese
  • 1 tbsp chopped scallions, for garnish


In a large skillet brown the turkey and season with salt. When the turkey is browned, add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, and cumin. Mix well and simmer on low, covered for 20 minutes. Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces.

Preheat oven to 350°. Cut peppers in half lengthwise, removing seeds and stem.  

Place peppers, cut side up in an oven-proof dish. Fill each pepper with 1/2 cup turkey mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 45-50 minutes, or until the peppers become soft.  

Remove foil, top each with 1 1/2 tbsp of cheese and bake uncovered an additional 5 minutes.  Top with scallions and serve with reduced-fat sour cream if desired (optional).

Makes 6 servings.


Healthy Fall Comfort Food! Mac n’ Cheese

You don’t have to feel guilty indulging in this comfort food this fall!  Put this recipe on your must try list.



  • 12-ounce package whole-wheat or gluten-free macaroni, cooked
  • 1 1/2 cup butternut squash, cut into small cubes, boiled and pureed
  • 1 cup low-fat organic milk
  • 1 tbsp organic butter or butter alternative
  • 4 tbsp nonfat Greek yogurt
  • 1 cup grated or shredded part-skim cheddar cheese (preferably sharp)
  • 1/2 cup grated or shredded part-skim jack cheese
  • Sea salt and freshly ground black pepper
  • 2 tbsp shredded Parmesan cheese, for garnish


Preheat the oven to 400°F. 

Put butternut squash puree in a large pan over medium-high heat. Add the milk, butter, and yogurt and continue to stir until incorporated. 

When the puree begins to simmer, slowly start adding the cheeses, mixing the entire time. 

When all of the cheese is melted and the sauce begins to thicken, season with a little salt and pepper, to taste. Continue to add seasoning until desired flavor is achieved. 

Stir in one quarter of the cooked macaroni at a time, until all of the pasta is saturated with cheese sauce. 

Transfer the mixture to an oven-safe casserole dish. Sprinkle Parmesan on top and bake for 20 minutes. 

Remove the casserole from the oven and allow it to cool for at least 10 minutes. Serve hot. 

Nutritional Information

Per serving: 454 calories (compared to 540 for the equivalent weight of regular mac and cheese), 29 grams protein, 62 grams carbohydrate, 10 grams dietary fiber (compared to 3 grams for regular), 6 grams sugar, 10 grams total fat, 4.9 grams saturated fat (compared to 10.4 grams for regular), 28 milligrams cholesterol, 474 milligrams calcium (compared to 376 milligrams for regular), 468 milligrams sodium (compared to up to 1,054 milligrams for regular).

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