STUFFED TOMATO WITH QUINOA AND PEPPER, SAUTEED CABBAGE AND GREEN APPLES
Ingredients
1 spray zero fat
1 cup quinoa
1 cup veggie stock
¼ cup black beans drained
¼ cup diced yellow squash
¼ cup diced tomato
½ cup diced parsley split in half in recipe
¼ cup julienne red onion
¼ cup toasted sliced almonds
¼ cup fennel seeds
1 tbspn tomato paste
1 tbspn diced parmesan
¼ cup white wine
1 tbspn canola oil
1 tbspn minced garlic
1 tspn black pepper
1/8 tspn cayenne pepper
¼ tspn cumin
1 large hollowed red or yellow bell pepper
COOKING INSTRUCTIONS FOR STUFFED BELL PEPPER
Place bell pepper sprayed with zero fat spray in broiler for 6-8 minutes till slightly browned on edges. Remove and hold. Place quinoa with stock in saucepan and heat to a boil and then let rest 10 minutes. Place oil in saute pan and add onion, garlic, black beans, squash, almonds, fennel, black and cayenne pepper, cumin, soy, and heat till onions and garlic and veggies are lightly browned. Remove from heat and toss in ½ parsley. Spoon into bell pepper and top with tomato paste, remaining parsley and parmesan to plate.
CABBAGE AND GREEN APPLE SALAD
Ingredients
½ cup dicced green apples
½ cup sliced red cabbage julienne
½ cup diced green cabbage
½ cup fat free Greek yogurt
¼ cup golden raisins
¼ cup walnuts
½ tspn black pepper
2 tbspn diced green onion
1 tspn agave nectar
1 tspn canola oil
COOKING INSTRUCTIONS FOR CABBAGE AND APPLE SALAD
Place oil in saute pan and add green apples, green cabbage, raisins, walnuts, black pepper and agave nector. Brown and add ½ green onions to pan. Remove from heat and mix red cabbage and yogurt in large bowl. Top with green onion and add to plate to finish.
