Spicy Stuffed Banana Peppers
Banana peppers can be very tricky: Sometimes they are hot; sometimes not. If you want to be on the safe side, try substituting Bianca peppers, which are sweeter. DANIELLE LEE WEST PALM BEACH, FL
PREP: 45 MIN. • COOK: 31/2 HOURS MAKES: 4 SERVINGS
6 Tbsp. water
3 Tbsp. uncooked red or white quinoa, rinsed
1/2 lb. bulk spicy Italian sausage
1/2 lb. lean ground beef (90% lean) 1/2 cup tomato sauce
2 green onions, chopped
2 garlic cloves, minced
11/2 tsp. Sriracha chili sauce
1/2 tsp. chili powder
1/4 tsp. salt
1/8 tsp. pepper
16 mild banana peppers
2 cups reduced-sodium
spicy V8 juice
1. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork.
2. In a large bowl, combine sausage, beef, tomato sauce, green onions, garlic, chili sauce, chili powder, salt, pepper and cooked quinoa. Cut and discard tops of peppers; remove seeds. Fill with meat mixture.
3. Stand peppers upright in a 4-qt. slow cooker. Pour V8 juice over top. Cook, covered, on low until peppers are tender, 31/2-41/2 hours.
FREEZE OPTION: Freeze cooled stuffed peppers and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through. 4 STUFFED PEPPERS 412 cal., 22g fat (7g sat. fat), 74mg chol., 965mg sod., 29g carb. (11g sugars, 13g fiber), 26g pro.
Tropical BBQ Chicken
Here is my favorite slow-cooker recipe. The delicious sauce will win you over, too! YVONNE McKIM VANCOUVER, WA PREP: 15 MIN. • COOK: 3 HOURS MAKES: 2 SERVINGS 2 chicken leg quarters
(8 oz. each), skin removed 3 Tbsp. ketchup
2 Tbsp. orange juice
1 Tbsp. brown sugar
1 Tbsp. red wine vinegar 1 Tbsp. olive oil 1 tsp. minced fresh parsley 1/2 tsp. Worcestershire sauce 1/4 tsp. garlic salt 1/8 tsp. pepper 2 tsp. cornstarch
1 Tbsp. cold water
1. With a sharp knife, cut leg quarters at joints if desired; place in 11/2-qt. slow cooker. In a small bowl, combine ketchup, orange juice, brown sugar, vinegar, oil, parsley, Worcestershire sauce, garlic salt and pepper; pour over chicken.
2. Cover and cook on low until the meat is tender, 3-4 hours.
3. Remove chicken to a serving platter; keep warm.
4. Skim fat from the cooking juices; transfer 1/2 cup to a small saucepan.
Bring the liquid to a boil. Combine the cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken. If desired, top with additional fresh parsley. 1 SERVING 301 cal., 14g fat (3g sat. fat), 83mg chol., 601mg sod., 18g carb. (14g sugars, 0 fiber), 25g pro.
Slow-Cooker Beef & Broccoli
I love introducing my kids to all kinds of flavors. This Asian-inspired slow-cooker meal is one of their favorites, so I serve it often. BRANDY STANSBURY EDNA, TX PREP: 20 MIN. • COOK: 61/2 HOURS MAKES: 4 SERVINGS 2 cups beef broth
1/2 cup reduced-sodium soy sauce 1/3 cup packed brown sugar
11/2 tsp. sesame oil
1 garlic cloves, minced
1 beef top sirloin steak (11/2 lbs.),
cut into 1/2-in.-thick strips 2 Tbsp. cornstarch
1/4 cup cold water
4 cups fresh broccoli florets
Hot cooked rice
Optional: Sesame seeds and thinly sliced green onions
1. In a 5-qt. slow cooker, combine first 5 ingredients. Add beef; stir to coat. Cover and cook on low until tender, about 6 hours.
2. In a small bowl, whisk cornstarch and cold water until smooth; stir into slow cooker. Cover and cook on high until thickened, about 30 minutes. Meanwhile, in a large saucepan, place a steamer basket over 1 in. of water. Place broccoli in the basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until crisp-tender, 3-4 minutes. Stir broccoli into slow cooker. Serve over rice. If desired, garnish with sesame seeds and green onions. 1 CUP 366 cal., 9g fat (3g sat. fat), 69mg chol., 1696mg sod., 28g carb. (19g sugars, 2g fiber), 42g pro.