And here is the past Sunday's episode...Healthy stuffed peppers, BLT salad with homemade ranch, jalapeno corn and no-bake coconut bars!

BLT SALAD WITH HOMEMADE RANCH

CORN WITH JALAPENOS

HEALTHY-STUFFED PEPPERS

NO-BAKE COCONUT BARS

 

BLT SALAD WITH HOMEMADE RANCH DRESSING

1 bag Romaine lettuce

1 large tomato chopped

8 slices bacon, cooked and crumbled

DRESSING:

1 cup mayo

½ cup buttermilk

1 teaspoon dried chives

1 teaspoon dried parsley

½ teaspoon dill weed

½ teaspoon each of garlic powder, onion powder, salt and pepper

1 tablespoon rice vinegar

Place lettuce, tomato and bacon in a large bowl.  Wisk remaining ingredients together and refrigerate for at least an hour.  Serves 6 to 8

CORN WITH JALAPENOS

4 ears fresh corn, cut from the cob

1 fresh jalapeno pepper, chopped

½ cup chopped onion

1 (4-ounce) jar chopped pimentos, drained well

3 tablespoons butter

2 tablespoons sugar

Salt and pepper to taste

In a skillet, melt the butter and add the corn and onions.  Cook for 6 to 7 minutes, stirring often.  Add the remaining ingredients and cook on low for 10 minutes.

 

HEALTHLY-STUFFED PEPPERS

4 medium bell peppers (I like to get different colors)

16-ounce pack ground chicken or turkey

1 tablespoon olive oil

2 tablespoons butter

½ cup onion, chopped

¼ cup parsley, washed and chopped

1 (10-ounce) bag fresh pre-washed cauliflower, chopped fine  (this is your rice substitute)

1 tablespoon Worcestershire sauce

1 (6-ounce) can tomato paste

1 teaspoon each of salt, pepper, garlic powder and Cajun seasoning  (taste and add more seasonings if you like)

½ cup low-sodium chicken broth

Topping:

1 small can tomato sauce

2 tablespoons organic coconut sugar

1 teaspoon yellow mustard

Mix well and spoon evenly over peppers.

Cut the tops of the peppers off and pull all seeds and insides out of the peppers.  Wash and dry.  Place peppers upside down on a cookie sheet and bake at 400 for 10 minutes.  Remove and set aside to cool.  Meanwhile, in a large skillet, brown the ground chicken.  This will only take 5 to 7 minutes.  Spoon the cooked, ground chicken into a bowl and set aside.  In the same skillet, add the olive oil and butter and heat over medium-high heat.  Add the onions and parsley and sauté for 7 or 8 minutes or until onions are softened.  Add the finely chopped cauliflower and sauté another 5 minutes.   Add the remaining ingredients in the order they are listed.  Stir well and simmer on low for 15 minutes.   Spoon a generous amount of the ground chicken mixture evenly into each pepper.  Place the peppers into an 8x8 baking dish and spoon the topping evenly over the stuffed peppers.  Bake at 350 for 30 minutes.  These are delicious and guilt-free!  Enjoy J

 

 NO-BAKE COCONUT BARS

2 cups unsweetened shredded coconut

½ cup agave syrup

4 tablespoons organic coconut oil

1 teaspoon pure vanilla extract

1/8 teaspoon salt

Combine all ingredients in a medium-size bowl and blend with a hand mixer for 2 minutes.  Spoon into an 11x7 dish.  Place in the fridge for at least an hour.  Cut into squares before serving, and be sure to store leftovers in the fridge.