Last night I made a Mexican themed meatless meal and tonight I made an Italian themed meatless meal. So I thought I'd share these yummy recipes. Enjoy!!
Meatless Mexican stuffed peppers:
First I cooked two corn on the cobs the Weight Watchers way. Do you know this? It is so simple and they turn out perfect every time. If you don't want to heat up your kitchen or start the grill, just follow these simple steps to cooking sweet summer corn on the cob.
Do not shuck the corn. Run it under water and then wet a paper towel with water and wrap it around the corn (unpeeled). Put it into the microwave for 3 minutes. You can stack as many wrapped corn cobs as you'd like in your microwave; just be sure to set it for 3 minutes per corn. So I cooked two. Both were wrapped in an individual wet paper towel, so I set the microwave for 6 minutes.
While the corn was cooking, I put the green bell pepper into the toaster oven on broil. Yes, I cleaned the pepper first and then cut the top off.
While the corn and peppers were cooking, I started sauteing my other veggies.
I sprayed a non-stick pan with no calorie olive oil spray and then sauteed yellow squash, yellow onions, red bell peppers, and garlic. I seasoned it with salt-free chipotle seasoning.
Once the corn was done cooking, I peeled it and then cut it off the cob. You may need to wear pot holders because the corn is steaming hot. I added the corn kernels to the sauteing veggies.
Next I turned off the toaster oven and removed the green bell pepper. It was slightly charred, YUM!
Next I had Mexican black beans from Fresh and Easy but you can cook your own black beans how ever you like. Then I filled the bottom half of the green bell pepper with the black beans and topped it with the sauteed veggies (over-flowing of course!) and i paired this dish with a little more black beans and sliced tomatoes tossed in hot sauce.
Enjoy!
Next blog post.... Grilled Italian Eggplant and Zucchini
No comments:
Post a Comment