BEST Pizza: Sausage and Roasted Red Pepper Pizza

pizza Sausage and Roasted Red Pepper pizzaMake my Homemade Pizza

Nothing beats a homemade pizza and I have lots of pizza recipes in all my cookbooks.  Now, make it easy on yourself and start with a premade crust.  I sometimes even use the Pillsbury thin crust in the can or buy one made.  The best is the whole wheat frozen crust (will have to try to find out the brand).  Once you have the crust, the rest is simple to put together for a delicious homemade pizza

Sausage and Roasted Red Pepper Pizza

Anyway, I was in the mood for sausage and chicken sausage gives the pizza that savory bite combined with the robust flavors of roasted red pepper making this a fabulous pizza recipe.  I think of  Sausage and Roasted Red Pepper Pizza from Too Hot in the Kitchen cookbook as a fantastic upscale pizza bursting with flavor – easily put together in the comfort of your own home.  You can always add your own extra ingredients or go vegetarian by omitting the sausage.  Put this recipe on your to-make list for sure!!!

Too Hot in the Kitchen

Sausage and Roasted Red Pepper Pizza from Holly Clegg’s trim&TERRIFIC Too Hot in the Kitchen

Sausage, roasted red peppers, spinach and mozzarella make this a simple upscale pizza.

Makes 8 slices

1 (12-inch) thin pizza crust

1 tablespoon olive oil

1 tablespoon minced garlic

4 ounces chicken sausage or gourmet sausage of choice, cut in thin slices

1/2 cup roasted red pepper slices, drained (found in jar)

1/2 cup red onion thin slices, cut in half

1 cup shredded part-skim mozzarella cheese

2 cups fresh baby spinach

1. Preheat oven 425°F. Coat crust with oil and garlic.

2. In a small nonstick skillet coated with nonstick cooking spray, cook sausage until lightly browned and done. Add spinach, stirring only until wilted.

3. Evenly spoon spinach mixture over crust and top with remaining ingredients. Bake 8–10 minutes, or until cheese is melted and crust is done.

Nutritional information per serving:

Calories 196, Calories from fat 37%, Fat 8g, Saturated Fat 3g, Cholesterol 19mg, Sodium 412mg, Carbohydrate 21g, Dietary Fiber 1g, Sugars 1g, Protein 11g, Dietary Exchanges: 1 1/2 starch, 1 lean meat, 1 fat

Serving Suggestion: Splurge with fresh mozzarella cheese for an added flavor value. Look for different varieties of sausage from chicken to vegetarian.

Shopping List:

Chicken sausage or gourmet sausage (3 ounces)
Thin pizza crust (1 (12-inch))
Olive oil
Roasted red pepper slices (1/2 cup, found in jar)
Red onion
Fresh baby spinach (2 cups)
Shredded part-skim mozzarella cheese (1 cup)
Seasonings: minced garlic

College Cookbook-KITCHEN 101 Takes Stress out of Cooking!!

college cookbook

                          Easy Recipes for First Kitchen:  KITCHEN 101

Graduation is stressful but so is being on your own to cook!  So you just graduated, now what? Graduation and moving out the nest with your first apartment can be a very exciting yet overwhelming time. Don’t let the kitchen be a reason to stress as that’s why I wrote trim&TERRIFIC KITCHEN 101: Secrets to Cooking Confidence —your answer to all things food, helping you stock your pantry, and cook your favorite meals healthy and easy! A great college cookbook!

                                  How I got the idea for KITCHEN 101

college cookbook


I was sitting on a plane next to a young man who told me he wished he had a cookbook for “movin’ on”  I decided that would be my next book to help people in their first kitchen whether graduation, marriage, divorce or you just need easy recipes as you don’t like to cook or you’re too busy!  Could be a college cookbook for your first kitchen or just to give you ideas, tips and easy recipes to get you cooking

College Cookbook, First Cookbook of just in need of easy recipes for your busy life!

This will be your go-to book for simple dishes that feed and please – no need for unhealthy dining out! Forget Chinese take-out when you can easily impress with yummy Beef and Broccoli Stir-Fry – and who needs the delivery guy when and fast and savory Chicken Fajita Pizza is just a few ingredients away – and happens to be good for you!

With everything you need to know about tackling the kitchen, from healthy delicious recipes to all you need to whip them up – this cookbook as a college cookbook or FIRST cookbook, KITCHEN 101: Secrets to Cooking Confidence is a must have for the proud graduate this season or the person too busy to cook!

Beef and Broccoli Stir-Fry from Holly Clegg’s trim&TERRIFIC KITCHEN 101: Secrets To Cooking Confidence     No need for Chinese take-out when you can whip up this quick and tasty stir-fry. Serve with rice.

Makes 4 servings

2 tablespoons low-sodium soy sauce

1 tablespoon honey

1 1/2 teaspoons ground ginger

1 teaspoon minced garlic

2 tablespoons cornstarch, divided

2 tablespoons plus 1 cup fat-free chicken broth, divided

1 pound flank steak, trimmed of fat and cut into strips (sirloin or round steak may be used)

1 onion, coarsely choppedcollege cookbook

4 cups broccoli florets

1 green or red bell pepper, seeded and cut into strips

1/2 cup chopped green onions

1 (8-ounce) can sliced water chestnuts, drained

1.  In glass dish or plastic bag, combine soy sauce, honey, ginger, garlic, 1 tablespoon cornstarch and 2 tablespoons chicken broth. Add sliced meat and marinate in refrigerator, covered, 1 hour, time permitting.

2.  In large shallow skillet coated with nonstick cooking spray, stir-fry meat few minutes until browned. Add onion, broccoli, and pepper cooking over medium-high heat 5-7 minutes or until tender.

3.  In small bowl mix together remaining 1 cup chicken broth and 1 tablespoon cornstarch. Add to skillet; bring to boil, stirring, until mixture slightly thickens and meat done.

4.  Stir in green onions and water chestnuts.

Nutritional info per serving:

Calories 272, Calories from Fat 23%, Fat 7g, Saturated Fat 3g, Cholesterol 48mg, Sodium 540mg, Carbohydrates 25g, Dietary Fiber 6g, Total Sugars 11g, Protein 28g, Dietary Exchanges:  3 vegetable, 1/2 other carbohydrate, 3 lean meat

Get your autographed copy DISCOUNTED with TRIM25 for 25% off (book already discounted on site) on my website so 35% off!!!

Check out my easy healthy college recipes to help you cook easily and healthier!





Masters Party Appetizers – Ham & Cheese Sliders

Masters Party Snacks - Ham and Cheese Sliders

Masters Party Snacks – Ham and Cheese Sliders

Ham and Cheese Sliders-Easy-Make-ahead appetizers

Is The Masters tournament like the Super Bowl in your house? If your family is like mine, then Masters weekend is a weekend devoted to time around the television watching round after round of golf – and endless snacks are a requirement! If you can’t be in Augusta enjoying pimento cheese sandwiches then be sure to pick up a container of your favorite type and a loaf of bread to whip up the tournament’s favorite meal. Egg salad sandwiches are also popular on the Augusta course, buy I bet you will win fans with my full of flavor, Smoked Salmon Egg Salad!

Smoked Salmon Egg Salad - Masters themed appetizers

Smoked Salmon Egg Salad – Masters themed appetizers

And from the Sports Spread Ready-Made Menu chapter in my Trim and Terrific cookbook, Kitchen 101: Secrets to Cooking Confidence –  these Ham and Cheese Sliders are and updated delicious twist on a classic. Best of all you can make ahead, keep in refrigerator or freezer and add poppy seed sauce when ready to bake. Your golf fans will surely love them as they cheer on their favorite players!

Everyone’s Favorite Pick-up Easy Dessert

And I have to have something sweet and Ooey Gooey Squares  will melt in your mouth – are all-time favorite! You’ll love all my easy recipes!

Ham and Cheese Sliders from Kitchen 101: Secrets To Cooking Confidence

Who said ham and cheese sandwiches are boring? Try this fantastic slider and it will be a party or snack favorite!

Makes 24 sliders

24 miniature rolls
1/3 cup Dijon mustard
1/2 pound thinly sliced lean ham, cut into small pieces
2 cups shredded Jarlsberg cheese (light Swiss)
Poppy Seed Sauce (see recipe)

1. Preheat oven 350°F. Line baking sheet with foil.
2. Split rolls in half, lay on prepared pan. Spread each bottom half with mustard and layer ham and cheese. Replace tops. Place filled rolls close together on baking sheet. Drizzle Poppy Seed Sauce (recipe follows) evenly over sliders.
3. Cover with foil and bake 12-15 minutes or until cheese is melted. Remove cover and bake 2 minutes longer.


1 tablespoon poppy seeds
4 tablespoons butter, melted
2 tablespoons finely chopped onion
Hot sauce to taste

1. In small bowl, mix together all ingredients.

Nutritional info per serving:
Calories 148, Calories from Fat 36%, Fat 6g, Saturated Fat 3g, Cholesterol 24mg, Sodium 324mg, Carbohydrates 16g, Dietary Fiber 1g, Total Sugars 4g, Protein 8g, Dietary Exchanges: 1 starch, 1 lean meat, 1/2 fat

Check out more of Holly’s easy sports fan recipes

Fish Taco Recipe with Southwestern Cole Slaw makes Easy Dinner

Fish Taco Recipe

  Fish Taco Recipe-an easy seafood dinner

Don’t have time to cook and looking for a delicious meatless meal? One of my very favorite ingredients is seafood, always keeping various types – salmon, shrimp, tilapia in the freezer for quick, go-to meals. With Lenten season upon us, what better time to spotlight this mouth-watering fish taco recipe, Fish Tacos with Southwestern Cole Slaw from my trim&TERRIFIC KITCHEN 101: Secrets to Cooking Confidence . With only 140-200 calories and very little fat and sodium in 4 ounces –  fish is always a lean heart-healthy choice, and you will be amazed that this dish is diabetic-friendly! Jarred jalapeno may be used, adjusted to preference, or left out.  What a great fresh recipe to check out for the novice or busy cook – I cannot wait for you to try!

Easy Fish Taco Recipe + Southwestern cole slaw perfectly complements the recipe

Now, one of my favorite components of this fish taco recipe is the southwestern cole slaw.  Buy cole slaw in a bag and just mix in the canned corn, jalapenos and fresh tomatoes and green onions.  Most of the saturated fat in cole slaw is in the dressing so you will be amazed how great the combination of Greek yogurt and a touch of mayonnaise are the perfect mix and so much better for you.  I think Greek yogurt really makes a difference and is a rich substitute for sour cream.  You will love this cole slaw recipe served separately as well.  And, yes, I had to include aavocadoas you know that’s my favorite.  Enjoy this simple but sensational fish taco recipe!

 Fish Tacos with Southwestern Cole Slaw from Holly Clegg’s trim&TERRIFIC KITCHEN 101: Secrets to Cooking Confidence 

Spicy fish and fabulous cool cole slaw — easy and perfect pairing.

Makes 6 fish tacos

1 1/2 pounds tilapia fillets (or fish of choice)
1/2 teaspoon chili powder
Salt and pepper to taste
6 flour tortillas (or corn tortillas)
Southwestern Cole slaw (recipe follows)

1. Preheat broiler. Season fish with chili powder and season to taste. Broil 4-6 minutes per 1/2–inch thickness or until fish flakes with fork. Fish may be grilled or pan sautéed also.
2. Fill each tortilla with fish and Southwestern Cole Slaw (see recipe).
3. Warm tortillas according to package directions or heat in microwave about 30 seconds covered with damp paper towel. Serve with cole slaw or condiments of choice

Nutritional info per serving:
Calories 209, Calories from Fat 19%, Fat 4g, Saturated Fat 2g, Cholesterol 57mg, Sodium 353mg, Carbohydrates 16g, Dietary Fiber 1g, Total Sugars 1g, Protein 26g, Dietary Exchanges: 1 starch, 3 lean meat

Southwestern Cole Slaw
Serve extra slaw with burgers.

Makes 12 (1/2 cup) servings

1 (10-ounce) bag angel hair or classic cole slaw (about 5 cups)
1 cup chopped green onions
2-3 tablespoons chopped jalapeños (found in jar)
1/2 cup chopped tomatoes
1 (11-ounce) can Mexican style corn, drained
3/4 cup nonfat plain Greek yogurt
1 tablespoon light mayonnaise
2 tablespoons seasoned rice vinegar
1 avocado, chopped and drizzled with lime juice

1. In large bowl, combine cole slaw, green onions, jalapeños, tomatoes, and corn.
2. In small bowl, mix yogurt, mayonnaise, and vinegar. Toss with slaw. Season to taste and fold in avocados.

Nutritional info per serving
Calories 76, Calories from Fat 35%, Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 173mg, Carbohydrates 10g, Dietary Fiber 3g, Total Sugars 4g, Protein 3g, Dietary Exchanges: 1/2 starch, 1/2 fat

Check our more of Holly’s easy healthy seafood recipes.


St. Patrick’s Day Dessert: BEST Recipe EVER Goes GREEN!! Homemade King Cake with Crescent Rolls

St. Patrick's Day Dessert

St. Patrick’s Day Dessert-Try Homemade Mardi Gras King Cake

For your St. Patrick’s Day dessert, make this holiday special with this easy-to-make King Cake recipe with crescent rolls.  Just “go green” with my most popular recipe and my very favorite addiction, EASY KING CAKE. With a luscious cream cheese with cinnamon and brown sugar filling, it doesn’t get much better than this yummy recipe you can quickly whip up at home. For brunch, snack or dessert, this is an amazing treat.

My Most Requested Recipe Makes Great St. Patrick’s Day Dessert

I turn to my book with Louisiana and southern recipes, Gulf Coast Favorites for my most requested recipe, my king cake made with crescent rolls and ingredients you probably have in your kitchen.!!  People all over say they prefer this easy and fun-to-make king cake more than the bought ones!!!!!   This cookbook, trim&TERRIFIC GULF COAST FAVORITES cookbook  includes super-simple southern recipes to enjoy in your own home, wherever you live.

St. Patrick’s Day King Cake and Kid’s love to help

Made with crescent rolls and green food coloring for the icing-you can even let the kids make this one for you.  Fun and fantastic, for adults and kids, this is a recipe you will make over and over.  My website has tons more healthy, easy recipes for everyday cooking!  All you need is green food coloring, a few minutes to put together and you have an an amazing St. Patrick’s Day Dessert.

 Watch me make my King Cake!!! YouTube Preview ImageSt Patrick's Day Dessert-Mardi Gras King Cake

SPECIAL OFFER:  SHOP with Promo code LA25  (25%off) for Gulf Coast Favorites cookbook-all healthier!  Louisiana and southern favorite recipes!

King Cake with Cream Cheese Cinnamon Filling from trim&TERRIFIC Gulf Coast Favorites (all you
r Louisiana favorites-healthier).  Check out  YouTube video to watch me making this delicious treat!

Halloween use orange & black, Thanksgiving use autumn colors, Christmas use holiday colors, Valentine’s Day go pink, St. Paddy’s Day go green and Easter’s pastel colors for your icing instead of Mardi Gras colors.

Makes 16 servings

2 (8-ounce) cans reduced-fat crescent rolls
4 ounces reduced-fat cream cheese
2 tablespoons confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons butter
1/3 cup light brown sugar
1 tablespoon ground cinnamon

1. Preheat oven 350°F. Coat 10-inch round pizza pan with nonstick cooking spray.
2. Separate crescent rolls at perforations, into 16 slices. Place slices around prepared pan with points in center. About halfway down from points, press seams together.
3. In mixing bowl, beat cream cheese, confectioners’ sugar, and vanilla until creamy. Spread on dough in center where seams have been pressed together.
4. In another small bowl, combine butter, brown sugar, and cinnamon with fork until crumbly. Sprinkle over cream cheese. Fold dough points over filling, then fold bottom of triangle over points forming a circular roll like a king cake.
5. Bake 20-25 minutes or until golden brown. Cool slightly, drizzle with colored Mardi Gras Icing.

St. Patrick’s Day Icing:

1 cup confectioners’ sugar
1-2 tablespoons skim milk
1/2 teaspoon vanilla extract
Green food coloring

1. In small bowl, combine all ingredients.   Drizzle over baked cooled cake.

Nutritional information per serving: Calories 184 Calories from fat 36% Fat 7 g Saturated Fat 3 g Cholesterol 9 mg Sodium 275 mg Carbohydrate 26 g Dietary Fiber 0 g Sugars 16 g Protein 3 g Diabetic Exchanges 11/2 carbohydrate 11/2 fat

Check out my healthy Louisiana southern recipes 

SHOP Gulf Coast Favorites cookbook  25% off  on my website with promo code LA25

Candied Pecan Brie-my easy entertaining go-to recipe

Candied Pecan Brie

An all time favorite!

Candied Pecan Brie from KITCHEN 101  is one of those splurge recipes

and one of my go-to appetizers whenever I have company coming over and there’s no time to cook.  With few ingredients and minimal preparation, I can whip up this show-stopper recipe up at last minute.   My cookbook KITCHEN 101 (my easiest cookbook) has MENUS and this is from the Fancy Food Menu, but the recipes are still simple, just maybe a tad fancier.  If you can get to a Costco or Sam’s Wholesale Club, you can find a Brie for the best price.  However, I pick up the small rounds all the time at the grocery and sometimes have just used a big wedge.

Serve Candied Pecan Brie with:

I usually sever the Brie with  gingersnaps or a a plain water cracker as you don’t want too much a a savory cracker, but a cracker that complements the sweet Brie.  I also love to garnish my Candied Pecan Brie with red and green grapes as the colored grapes complete the platter making this a showpiece recipe.  One time I made a miniature loaf of cranberry bread and cut into pieces and toasted in the oven…divine with the Brie.

Come into my kitchen to watch me prepare this amazing recipe

YouTube Preview Image

Candied Pecan Brie from KITCHEN 101

Easy showpiece recipe — ready in minutes.

Makes 8 (1-ounce) servings

1 (8-ounce) round Brie cheese
1/4 cup pecans halves
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon maple syrup
1/2 teaspoon vanilla extract

1. Preheat oven 325ºF.
2. Remove top rind of Brie. Place Brie in shallow baking dish.
3. In small skillet coated with nonstick cooking spray, cook pecans, stirring about 2 minutes or until golden brown. Add brown sugar, cinnamon, maple syrup, and vanilla stirring, until brown sugar is melted and combined. Watch carefully, as cooks quickly. Top Brie with pecan mixture.
4. Bake 8-10 minutes, or until Brie is soft. Let sit 5 minutes before serving (may heat in microwave).

Nutritional info per serving:
Calories 139, Calories from Fat 66%, Fat 10g, Saturated Fat 5g, Cholesterol 28mg, Sodium 180mg, Carbohydrates 6g, Dietary Fiber 0g, Total Sugars 5g, Protein 6g, Dietary Exchanges: 1/2 other carbohydrate, 1 lean meat, 1 1/2 fat

Need to entertain?  Check out Holly’s easy party recipes.

First Easy Cookbook for New Apartment or New Cook-Try Eggplant Parmesan

Easy Eggplant Parmesan

Easy Eggplant Parmesan

I have to say, Holly Clegg’s new cookbook, Kitchen 101: Secrets to Cooking Confidence, is perfect for people like me, moving into my first apartment, or even dorm. If you are new to cooking, then this really is for you because all of the recipes are delicious but easy at the same time – and not to mention they all have pictures, which is SO helpful when cooking a dish! I opened right to the chapter Start Simple, and thought what better place to start, and the Easy Eggplant Parmesan looked so good – and believe me it was! Don’t believe how simple it is? Check it out yourself:

Easy Eggplant Parmesan from Kitchen 101: Secrets to Cooking Confidence

Don’t be intimidated by this classic Italian dish — as this version is super easy and super delicious!

Makes 6 servings

2 medium eggplants, peeled and cut in 1/2-inch slices (about 1 1/2 pounds)
2 onions, thinly sliced into rings
1 (26-ounce) jar marinara sauce
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1 1/2 cups shredded part-skim mozzarella cheese

1. Preheat oven 350°F. Coat oblong 2-quart baking dish with nonstick cooking spray.

2. Arrange eggplant slices along bottom of dish. Top with onions.

3. In large bowl, mix marinara sauce, oregano and basil. Spread evenly over onion slices.

4. Bake 40-45 minutes or until eggplant is tender. Sprinkle with mozzarella cheese and return to oven 10 minutes more or until cheese is melted.

Nutritional info per serving:

Calories 221, Calories from Fat 37%, Fat 9g, Saturated Fat 4g, Cholesterol 15mg, Sodium 634mg, Carbohydrates 26g, Dietary Fiber 7g, Total Sugars 14g, Protein 10g, Dietary Exchanges: 1 starch, 2 vegetable, 1 lean meat, 1 fat

Terrific Tip: Use different flavored marinara sauces.

Check out more of Holly’s tips and deliciously easy healthy recipes

Angel Hair Pasta recipe with Edamame -Fresh Ingredients

Angel Hair pasta recipe

Looking for Angel Hair Pasta Recipe

One of my daughter’s college friends told me, “When my roommate came home with a bag full of field peas from her sister’s house I knew I could find a recipe to use them in one of Holly Clegg’s cookbooks.

As I was flipping through Holly Clegg’s trim&TERRIFIC Too Hot in the Kitchen: Secrets to Sizzle At Any Age in the chapter Table for Two I found a recipe that would be perfect, Angel Hair with Edamame. All I had to do was sub the peas in for the edamame. Holly Clegg’s recipes are so easy and user-friendly that it makes it easy to vary any recipe to what ingredients you have on hand.

Angel Hair With Edamame from Too Hot in the Kitchen: Secrets To Sizzle At Any Age

Make this simple yet special pasta for a jolt of crunch, flavor, and nutrition.

Makes 2 servings

4 ounces angel hair (whole wheat pasta)

1/2 teaspoon minced garlic

1/2 cup shelled edamame

1 tablespoon finely chopped parsley

1 tablespoon olive oil

Salt and pepper to taste

1. Cook pasta according to package directions. Drain and set aside. Cook edamame in microwave according to package directions, set aside.

2. In large nonstick skillet, heat olive oil, and sauté garlic and parsley one minute. Add pasta and edamame, toss, season to taste.

Nutritional information per serving:

Calories 322, Calories from fat 27%, Fat 9g, Saturated Fat 1g, Cholesterol 0mg, Sodium 8mg, Carbohydrate 46g, Dietary Fiber 3g, Sugars 3g, Protein 12g, Dietary Exchanges: 3 starch, 1/2 very lean meat, 1 fat

Spicy Advice: Shelled edamame is found in freezer section of grocery – high in fiber, protein, and nutrition.

You’ll love all of Holly’s easy healthy pasta recipes.

Roommate Bonding – Coconut Protein Hair Treatment

Andrea Coconut Protein Hair Treatment

Andrea Coconut Protein Hair Treatment

Every women needs a copy of Holly Clegg’s trim&TERRIFIC Too Hot in the Kitchen: Secrets to Sizzle At Any Age cookbook. It is designed for busy women (and busy men for that matter) and even has a coffee and food pairing guide.

My roommate and I are in love with the last chapter, Diva Dermatology.  It was hard to decide which mask we wanted to try first.  We decided to go with Coconut Protein Hair Treatment.  Our hair felt great after, but make sure you rinse it out well!

Coconut Protein Hair Treatment from Too Hot in the Kitchen: Secrets To Sizzle At Any Age

Protein from eggs and moisturizing qualities of other ingredients revive even the most damaged hair. The fatty acids in eggs make hair shiny and manageable. Use weekly for one month, then monthly.


2 eggs

2 tablespoons olive oil

3 tablespoons coconut milk

1 tablespoon vanilla extract

2 tablespoons honey


1. Mix all ingredients in bowl with fork until combined. Apply to wet hair prior to shampooing. Leave on 30 minutes. Rinse well with warm water. Shampoo as usual.


For more fun recipes and tips please visit

Sensational Stuffed Peppers and Diabetic Friendly!

Stuffed PeppersI’ve always wanted to make stuffed bell peppers but never have because I thought they would be difficult to make.  So when I saw Holly’s Stuffed Peppers recipe in her trim&TERRIFIC Diabetic Cooking cookbook I was ecstatic!

As with all of her recipes, they were easy to make and tasted delicious.  I loved the addition of artichokes.  They added a great flavor and my roommate (who doesn’t like artichokes) couldn’t tell they were in there.  Just be careful not to microwave the bell peppers for too long or they will start to shrivel up.  Check out my easy diabetic friendly recipes


Sensational Stuffed Peppers from trim&TERRIFIC Diabetic Cooking cookbook

These peppers get their punch from tasty beef, corn, rice, and artichokes. Buy peppers in assorted colors and make extras to freeze for a quick evening meal.

4 servings/serving size: 1 pepper


4 medium green (or assorted colors) bell peppers
1 cup chopped onion
1 teaspoon minced garlic
3/4 pound 95% lean ground sirloin
1 teaspoon dried basil leaves
1/2 cup very finely chopped canned artichokes (chop in food processor)
1 cup cooked whole grain brown rice or white rice
1/2 cup frozen corn, thawed
Salt and pepper to taste (optional)

1. Preheat oven to 350°F. Slice tops off green peppers and remove core and seeds. Remove stems from tops and chop tops.
2. Arrange pepper shells on microwave-safe plate, cover with plastic wrap, and microwave 8–10 minutes or until soft.
3. In large nonstick skillet coated with nonstick cooking spray, sauté onion, garlic, and chopped peppers over medium heat 5 minutes. Add meat and cook 8 minutes or until done, stirring occasionally. Drain off excess fat.
4. Stir in remaining ingredients. Spoon mixture into pepper shells and sprinkle with cheese. Bake 15–20 minutes or until peppers are hot.

Nutritional information per serving:
Calories 236, Calories from Fat 46, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 47 mg, Sodium 135 mg, Total Carbohydrate 28 g, Dietary Fiber 4 g, Sugars 6 g, Protein 22 g, Diabetic Exchanges: 1 Starch, 2 Vegetable, 2 Lean Meat