Robyn's Recipes

Meal of the Week

Autumn is beginning to settle herself all
across the United States...
If you're fortunate enough to live
in the New England area, you are probably
among the luckiest folks I know right now.
The beauty of this season is truly magnificent!
I love Autumn.....
My mother used to have a little place
in the mountains, nestled in the woods.
My favorite time to go there was during
the Autumn months.  It felt so good to be able
to take in the beautiful colors of the foliage
and walk among the trees in my blue jeans
and an old sweatshirt, allowing the crisp
breezes to wrap themselves around me....
::sigh....::

Entree

Autumn's Best Stuffed Peppers

To make this dish a little more in keeping with the
season, use different colored peppers... red, green, yellow
and orange, especially if you're serving guests.  Your
dinner will become exceptionally festive!
This particular recipe is fairly low in fat content.

4 large peppers
1 lb. ground turkey
1 cup finely chopped onions
1 teaspoon dried oregano
1-1/2 cups cooked rice
1/4 cup grated Parmesan cheese
1 egg OR 1/4 cup egg substitute
1 cup tomato sauce

Cut the tops off each pepper and remove seeds from inside the
peppers.  Soak peppers in very hot water for about 10-15 minutes.
Turn peppers upside down on a paper towel and allow to drain.

In a large bowl, combine the ground turkey, onion, oregano,
the cooked rice, egg, the Parmesan cheese, and a few tablespoons
of the tomato sauce.  Mix together well.

Divide the meat mixture and fill each pepper.
Place peppers in a baking dish, pour remaining tomato sauce over
top, cover with a lid or with aluminum foil, and bake at 350° for
ninety minutes, or until done.

Makes 4 servings.

Side Dish

Low Fat Mashed Potatoes

5 large potatoes, peeled & cut into chunks
2-1/2 cups nonfat chicken broth (regular broth if fat content isn't a concern)
1 teaspoon dried parsley
Pepper to taste

Heat potatoes and broth to a boil in a medium saucepan.
Cover and cook over medium heat for 15 minutes or until tender.
Drain, but RESERVE the broth.
Mash the potatoes with approximately 1/2 cup of the reserved
broth (using more or less until you reach desired consistency).
Stir in the parsley and pepper.

Makes 4 servings.

Dessert

Ginger Carrot Bars

1/2 cup orange juice
1/3 cup rolled oats
1/2 cup whole-wheat flour
1/2 cup white flour
1 teaspoon baking powder
2 medium carrots, shredded
1/3 cup maple syrup
1 egg
1 tablespoon oil
1/2 teaspoon ground ginger
1 teaspoon vanilla

In a small bowl, combine the orange juice and oats.  Set aside to
soften for 5 minutes.
In a large bowl, stir together the whole-wheat flour, the white
flour and the baking powder.
In a medium bowl, combine the carrots, maple syrup, egg, oil,
ginger and vanilla.  Stir in the oats.  Pour over the flour mixture
and combine until all the flour is moistened.  Do not overmix.
Coat an 8X8 baking pan with cooking spray.  Add the batter.
Bake at 375° for 20 minutes or until toothpick inserted into
center of cake comes out clean.
Allow to cool before cutting into slices.