Menu -- Thursday, September 23, 2010

Bar-B-Que Stuffed Bell Peppers
1 medium onion, chopped
1 lb. ground beef
3 cups cooked brown rice
1 can corn kernels, drained
Trader Joe's bar-b-que sauce (I used between 1/2 & 3/4 of the bottle)
bell peppers (tops cut off, cleaned, and boiled for 3 minutes)

In skillet over medium heat, saute onion in a little chicken broth. Add the ground beef and cook through. Combine ground beef with rice, corn and bar-b-que sauce. Stuff your bell peppers. If you have people in your household who won't eat cooked bell peppers, just surround your filled bell peppers with the rest of the filling and bake that way. Bake at 350º for about 30 minutes.

Apple Coleslaw
2 cups cabbage
1 medium grated carrot
1/2 chopped green pepper
1 chopped apple
5 tablespoons yogurt, lowfat
1 tablespoon mayonnaise, lowfat
1 teaspoon lemon juice
1/4 teaspoon dill weed (I didn't have dill weed. I used celery seed and I was happy with the result.)

Wash the cabbage. Cut it into fine shreds, until you have 2 cups of cabbage.

Peel the carrot. Grate it with a grater. Chop half a green pepper into small pieces. Remove the core, and chop the apple. Put the cabbage, carrot, green pepper, and apple in a large mixing bowl. Stir together.

Put the yogurt, mayonnaise, lemon juice, and dill weed in a small bowl. Stir together to make a dressing.

Pour the dressing over the salad. Toss to mix. Add salt and pepper to taste.

Butternut Squash
*Just baked this in the oven, then mashed it.