Stuffed Peppers

Earlier this week I shared my weekly dinner plan with you. One of the recipes was Stuffed Peppers with Bulgur. I made those at the beginning of the week and they turned out faaaaaabulous!

I thought I would share my photo and relink the recipe because it's Share a Spoon time and today's theme is Stuff It!!

I posted my recipe on the Weight Watchers Site: Stuffed Peppers with Bulgur

Bulgur is a form of whole wheat that has been cleaned, cooked, dried, and ground. It can be found in most grocery stores in the baking isle. It is hearty, easy to cook and blends nicely with ground beef dishes. I love to sneak bulgur into many of my kids favorite meals like tacos, sloppy joe's and meatloaf because they can't tell it's in there! Made entirely from whole grain wheat it is loaded with fiber and nutrition! If you have a health food store near you, you can buy it in bulk and save on cost. Pound for pound it is much cheaper than lean ground beef which helps keep you trim and healthy and your wallet nice and plump!

For more great Stuff It recipes hop on by Think Tank Mama's place and stuff it!

Share a Straw - Sangria Blanca

LIBer's!  It's Share a Straw over at the Tank today, so I thought I would share over here as well.  I have some tips I have dug up for you all too.  Seriously, there is no quicker way to TANK a diet than to insert alcohol.  Well hell, you insert alcohol and it can do in friendships, reputations, dignity and definitely a diet.

Alcohol is a dirty little whore who can lower your blood sugar to make you feel hungry.  It lowers your inhibitions so you think "I need just one more."  It dehydrates your body which makes you think you need to drink more.  And last but not least, it will cause you to eat without thought because that resolve you had about sticking to your diet is a distant thought and the buzzing call of the social butterfly has bitten your diet squarely in the ass.

Oh...those butterflies.  So pretty.  Just like all those fruity cocktails the bartender is mixing up.  BEWARE of mixed drinks bitches!  They have lots of juice, and sugary mixes, and calories galore!  Many of them have more calories than a dessert!  NOT. EVEN. KIDDING.  Mixologists add calories in the details of their craft.  A sugared rim, a chocolate martini with all the pretty drizzles of chocolate and graham cracker rimmed glass and oh it looks so good?  438 calories! <---doesn't look so good in numbers huh?  The giant Frozen Mudslide at TGIFriday's has 1100 CALORIES!  OH MY HELL!  There goes an entire day's calories.

However, there are many things you can do to avoid those drinks, and still enjoy a cocktail if that is your prerogative.  When attending a party, or going out with the girls, or dining out, you need to have a "GAME PLAN".  Determine what you plan to drink before going out.  Make allowances for those extra calories in your day.  Always drink lots of water that day.  Eat before you go to a bar or happy hour so you are less inclined to dive into that food.  Wine and light beers for the most part are a low-cal option.  There is a common misconception that light beer has less alcohol, meaning you have to drink more.  Not so.  Light beer has exact same alcohol content.  Single servings of light liquors such as vodka, gin and light rum with a splash of fresh fruit juice and tonic or sparkling water are also low-cal options.

If you must have a high calorie "dessert" type drink, then make it dessert.  Cut back on your meal and have an indulgence.  But only have one.

For a nice at home low-calorie option try this White Sangria or Sangria Blanco

1 Bottle Barefoot Pinot Grigio
2 oranges sliced
1 lemon sliced
1 cup fresh or frozen peaches sliced
1 cup of Brandy

In a large picture combine all the ingredients and refrigerate for a couple of hours.  If you enjoy some bubbles in your drink add a bit of sparkling water or club soda in glass.

Servings = 6  125 calories per serving

Holly over at 504 Main posted a Light Mojito recipe for you rum lovers today as well.  Go check it out.

Share A Spoon: Pizza Pasta

This week's Share A Spoon theme is casseroles and you know I love a good challenge so I found a great comforting casserole recipe and kept it tasty and healthy!



Is it pizza or is it pasta? It's BOTH!! I know what you are thinking...Girrrrl this is NOT healthy! *neckroll*double snap

Don't worry, my bitches! I've trimmed the fat from this dish so we can have our pizza and our pasta too!

By replacing traditional pepperoni with the turkey variety this cuts the fat down from 13 grams per serving to 4 grams per serving! It also cuts the calories in half! I can vouch that turkey pepperoni tastes just as good (even better in my opinion) as regular pepperoni! Using whole grain pasta adds lots of fiber to your meal. I use the Barilla whole grain spaghetti noodles and there are 6 grams of fiber per serving!

Portion control is key. Use your fist as a guide (get your mind out of the gutter!) Your portion should be around the same size as your fist.

Serve this with a salad or some steamed zucchini and yellow squash.

Ingredients:

1 pkg whole grain spaghetti (approx 14 oz)
1 jar of spaghetti sauce (I like to use the cheap Hunts cans-Four Cheese)
1 can of Italian Diced Tomatoes
1 8 oz package of Italian Shredded cheese
1/2 package of Turkey Pepperoni
1 small can sliced olives (or veggies of your choice)
Italian Seasoning (to taste)
Garlic Powder (to taste)
1 tsp Fennel Seed (optional)

Directions:

Prepare a casserole dish with cooking spray and preheat oven to 350 degrees.

Prepare pasta as directed on package

In a saucepan combine spaghetti sauce, diced tomatoes, italian seasoning, garlic powder, and fennel (if you like this spice, it is also used in Italian sausage it adds a distinct flavor so make sure you like it!) simmer over low heat stirring every few minutes.

Drain pasta and add to casserole dish.
Add sauce to casserole dish (no need to stir)
Sprinkle shredded cheese evenly over the top
Add pepperoni and veggie toppings of your choice (black olives are pictured above)
sprinkle with Italian seasoning

Bake in oven approx 30 minutes or until top is golden and bubbly.

Do you have a great casserole recipe to share? Well then join in on the fun over at Think Tank Mama's place!!

Share A Spoon: Pumpkin Spice Bars

Queen Bitch, Brandee over at Think Tank Mama has this fun weekly gathering where you can share recipes. It's called Share A Spoon and this week she is asking for dessert recipes.

I know this is a "Weight Loss" kind of place but that doesn't mean we should deprive ourselves!

Using healthy ingredients such as natural sugar and applesauce in place of oil, you can tweak any recipe to make it healthier! Portion control is the key to success!

Here is a great Pumpkin Bar Recipe! You can change it up to make it your own. Add bittersweet chocolate chips, or pecans. Omit the frosting for a healthier treat. Never follow a recipe to the letter - make it your own and have fun!

Pumpkin Bars With Maple Frosting

Ingredients:

1 cup Egg Beaters (or 4 eggs)
1 cup Brown Sugar
2/3 cup Turbinado Sugar
1 cup unsweetened applesauce
15-ounce can pumpkin puree
2 cups unbleached flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 tsp nutmeg
1 teaspoon salt
1 teaspoon baking soda

Directions:

Preheat the oven to 350 degrees F.

Mix at medium speed, combine the eggs, sugars, applesauce and pumpkin until texture is light and well mixed. Stir together the flour, baking powder, spices, salt and baking soda. Add dry ingredients to the pumpkin mixture and mix at low speed until the batter is smooth. Spread into a greased 13 by 10-inch baking pan. Bake for 30 minutes or until "toothpick check" by placing a toothpick in the center if it comes out clean the cake is done, if it comes out with goop on it then cook it a bit longer.

Let cool completely before you add frosting.

Maple Buttercream Frosting (naughty naughty but yummy!)

Ingredients:

3 cups confectioners' sugar
1 cup butter
2 tsp maple extract
1/2 tsp ginger

Directions:

Whisk together sugar and butter until well blended or use a mixer and mix on medium speed for approx 3 minutes.

Add maple extract and continue mix until light and fluffy. Sprinkle in ginger and stir well.

Spread over cooled pumpkin bars and garnish with a pinch of turbinado sugar to the top of each bar if desired.

Do you have a favorite recipe to share? If so please join in on the fun at The Tank!