Quick and Easy Stuffed Peppers
Ingredients
* 2 large red bell peppers, halved and seeded
* 1 (8 ounce) can stewed tomatoes, with liquid
* 1/3 cup quick-cooking brown rice
* 2 tablespoons hot water
* 2 green onions, thinly sliced
* 1/2 cup frozen corn kernels, thawed and drained
* 1/2 (15 ounce) can kidney beans, drained and rinsed
* 1/4 teaspoon crushed red pepper flakes
* 1/2 cup shredded mozzarella cheese
* 1 tablespoon grated Parmesan cheese
Directions
1. Arrange pepper halves in a 9 inch square glass baking dish. Cover dish with plastic wrap. Poke a few holes in the plastic wrap for vents, and heat 4 minutes in the microwave, or until tender.
2. In a medium bowl, mix tomatoes and their liquid, rice, and water. Cover with plastic, and cook in the microwave for 4 minutes, or until rice is cooked.
3. Stir green onions, corn, kidney beans, and red pepper flakes into the tomato mixture. Heat in the microwave for 3 minutes, or until heated through.
4. Spoon hot tomato mixture evenly into pepper halves, and cover with plastic wrap. Poke a few holes in the plastic to vent steam, and heat in the microwave 4 minutes. Remove plastic, sprinkle with mozzarella cheese and Parmesan cheese, and allow to stand 1 to 2 minutes before serving.
Black and Blueberry Muffins
Ingredients
* 1 cup whole wheat flour
* 1 cup all-purpose flour
* 1/3 cup wheat germ
* 2/3 cup white sugar
* 1 tablespoon baking powder
* 1 teaspoon salt
* 1 teaspoon ground cinnamon
* 2 eggs, beaten
* 2 cups half-and-half cream
* 1 cup fresh blackberries
* 1 cup fresh blueberries
Directions
1. Preheat oven to 400 degrees F (200 degrees C). Butter muffin pan.
2. In a large mixing bowl, whisk together flours, wheat germ, sugar, baking powder, salt, and cinnamon. In another bowl, whisk together half and half cream and eggs. Stir wet ingredients into dry, mixing just to combine. Fold in berries. Scoop batter into muffin pan cups. If there are any empty cups, fill those halfway with water.
3. Bake in preheated oven for 20 minutes, or until done.
Nutritional Information open nutritional information
Amount Per Serving Calories: 136 | Total Fat: 4.1g | Cholesterol: 33mg
Kerry’s Beany Salad
Ingredients
* 1/2 cup pearl barley
* 1/2 cup long-grain white rice
* 1 cup canned black beans, drained
* 1 cup canned kidney beans, drained
* 1 cup whole corn kernels, cooked
* 1/2 cup chopped green onions
* 1 red bell pepper, chopped
* 1/4 cup chopped fresh cilantro
* 8 leaves lettuce
* 1/4 cup red wine vinegar
* 1 clove garlic, minced
* 1 teaspoon chili powder
* 1/2 teaspoon salt
* 1/4 teaspoon crushed red pepper flakes
* 1/4 teaspoon ground black pepper
* 1/2 cup olive oil
Directions
1. In a large saucepan bring 2 cups of water to a boil. Stir in barley and reduce heat to medium-low, cover and simmer for 40 to 45 minutes or until tender. Let cool.
2. In a saucepan bring 1 1/2 cups water to a boil add the rice. Reduce heat to low and simmer, covered for about 20 minutes or until tender. Let cool.
3. In a large bowl, combine the cooled barley, rice, black beans, kidney beans, corn, onions, red bell pepper and cilantro. Mix well.
4. To make dressing: In a small bowl, whisk together vinegar, garlic, chili powder, salt, red pepper flakes and black pepper. Whisk in oil and pour over salad and toss well. Transfer to a lettuce-lined bowl to serve.
Nutritional Information open nutritional information
Amount Per Serving Calories: 379 | Total Fat: 19g | Cholesterol: 0mg
source: http://allrecipes.com/HowTo/Hooked-on-Whole-Grains/detail.aspx