Sloppy Joe Stuffed Peppers

Recipe makes 2 servings, one serving is 1 bell pepper.  

Calories 266, Protein 29g, Total Fat 3.5g, Carbohydrates 30g.

Ingredients: 

• 2 Large Bell Peppers (any color)

• 4 Packets CarbEssentials Vegetarian Sloppy Joe

• 1/4 Cup Low-Fat Mozzarella Cheese, Shredded

Instructions: 

• Preheat the oven to 350°F. Slice the bell peppers in half from top to bottom. Scoop out the membrane and seeds with a spoon. (Leave the stem on the peppers for two reasons- They look pretty and it keeps the filling from running out of the end. Just don't eat the stem.)

• Boil peppers until skin has softened or to desired texture. Then set aside.

• While the peppers are cooking, combine the contents of all four packets of CarbEssentials Vegetarian Sloppy Joe mix and 20 ounces of hot water in a saucepan. Stir thoroughly. Bring to a boil over medium heat. Reduce heat and simmer uncovered 6 to 8 minutes or until thickened, stirring frequently.

• Lightly spray a baking dish with nonstick cooking spray.

• Spoon sloppy joe mixture into the peppers. Top with a sprinkle of cheese and return to the oven for 3 to 5 minutes to until the cheese has melted.

Roasted Duck w/ Pomegranate Sauce

Recipe makes 2 servings.  

Calories 272, Protein 23g, Total Fat 10g, Carbohydrates 22g.

Ingredients: 

• 1 Pound Duck, Breast Skin Removed

• 1/2 Teaspoon Salt, Kosher

• 2 Teaspoons Extra-Virgin Olive Oil

• 1 Small Shallot, Finely Chopped

• 1 Cup Pomegranate Juice

• 1/4 Cup Low-Sodium Chicken Broth

• 1 Teaspoon Cornstarch

• 2 Teaspoon Fresh Parsley, Chopped

Instructions: 

• Preheat oven to 450°F.

• Sprinkle duck with salt. Heat oil in a medium skillet over medium-high heat. Add the duck and cook until browned on both sides, 3 to 4 minutes per side. Transfer the duck to a small baking dish and roast until a thermometer inserted into the thickest part registers 150°F, 8 to 12 minutes for medium, depending on the size of the breast. Transfer to a cutting board; let rest 5 minutes.

• While the duck is roasting, return the pan to medium-high heat. Add shallot and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Add pomegranate juice and bring to a boil. Reduce heat to a simmer; cook until reduced by half, 1 to 2 minutes. Stir broth and cornstarch in a small bowl until the cornstarch dissolves. Add to the pan. Bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring, until the sauce is thickened, 1 to 2 minutes.

• When the duck has finished resting, pour any accumulated juices into the sauce and stir to combine.

• Thinly slice the duck; serve topped with the pomegranate sauce. Garnish with parsley, if desired.

Chicken & Veggie Stir-Fry

 Calories 114, Protein 14g, Total Fat 1.5g, Carbohydrates 8g.

Ingredients: 

• 2 Cups Broccoli Florets

• 2 Teaspoon Vegetable Oil

• 1 Tablespoon Fat-Free Chicken Broth

• 1/2 Tablespoon Fresh Ginger, Minced

• 4 Ounces Chicken Breast, Chopped

• 1 Tablespoon Dry Sherry

• 1/2 Tablespoon Low-Sodium Soy Sauce

• 1/2 Teaspoon Cornstarch

• 1/8 Teaspoon Red Pepper Flakes

• 3/4 Cup Shitake Mushrooms, Halved

• 1/2 Cup Cherry Tomatoes, Halved

Instructions: 

• Mix chicken, broth, soy sauce, sherry, and cornstarch in a bowl.

• In a medium saucepan, bring 3 cups of water to a boil over high heat; add broccoli. Cook, stirring, about 1 minute or until broccoli is bright green and water has almost returned to a boil. Drain in a colander and rinse with cold water to stop the cooking; drain again, shake well to remove excess water.

• Heat a 14-inch wok or 12-inch skillet over high heat, swirl in oil. Add broccoli, mushrooms, ginger, and red pepper flakes; stir-fry 2-3 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.

• Heat remaining vegetable oil over medium-high heat; cook and stir chicken and mixture until meat is no longer pink in the center, about 5 minutes. Stir in vegetables, stir-fry 2 minutes; add cherry tomatoes stir-fry 15 seconds or until combined.