I started searching for tasty but healthier recipes since I have to get this lard off of me. I am going to do it damn it! Ok ok, so I often find some of the best recipes from "The Skinnytaste Cookbook" by Gina Homolka. The stuffed poblanos look good.. This dish is a lot of work. It is the kind of dish that you make when you are home on a Saturday. You have some good music on. You are singing and cooking. I sing and cook. Admit it! You do too. HOLD THE PRESS!
It has come out of the oven and it is perfection. Good enough for company that is on the same diet as you.
Tomatoes. They went into the sauce after I blended them with other stuff. I liked the picture but it really has nothing to do with anything.
The dog was waiting for scraps but when you get 2 oz of nothing, you don't share. As a matter of fact it has gotten so bad that plate licking may be acceptable. We haven't had guests in a long time. Poor Moodgy! No food for you.
I DIGRESS!!!!! Dah da da da!
Ok, so I really need to do something about my photography. Just pretend you are a relative and that you love me anyhow. My son is a photographer. That counts.
I just think this book is really good. This book really makes eating healthy good. I usually give the recipe on my blog but it really is too long to type out because I am lazy by nature (I am a Taurus) and I don't get paid for doing this stuff you know. Here is a recipe from Gina's (notice how I act like I know her?) website that is pretty similar but made with Poblanos. I love you Gina.
Chicken and White Bean Stuffed Peppers
Gina's Weight Watcher Recipes
Servings: 5 • Serving Size: 2 halves • Points +: 8 pts • Smart Points: 5
Calories: 303.7 • Fat: 5.9 g • Protein: 29.9 g • Carb: 34.9 g • Fiber: 6.5 g
In a medium pan, heat oil on medium heat. Add chopped onions, garlic, parsley and red pepper. Saute until soft, about a minute. Add chicken and season with cumin and adobo. Add beans and 1 to 1-1/2 cups of water and simmer for about 5-10 minutes, until it thickens and the liquid reduces. Adjust spices to taste.
Preheat oven to 350°. 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 about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 30 minutes at 350°. Remove foil, top with cheese and bake uncovered another 5 minutes.