Kristin's Yummy Stuff

I adapted this from a Kalyn's Kitchen recipe.  6 red or green peppers ...2 lbs Ground Turkey 2 Italian sausage (hot or mild) 1 cup diced onion 1 cup diced crimini mushroom 1 cup diced pepper (tops of peppers) olive oil for browning meat and veggies Salt and pepper 2 big handfuls grated Parmesan (you could use 2 cups low fat mozzarella which the SB recipe calls for but I did not have. YUM!) 1 cup tomato sauce or substitute tomato paste and some beef broth. Preheat oven to 375. Cut tops off peppers, making a deep enough cut that you have some red pepper to chop for the filling. If needed, "square" off the bottom of the pepper to make them stand up. Clean out inside of peppers and wash if needed. In very large frying pan, cook ground turkey and sausage (squished from the links) until lightly browned. I used a potato masher to break up the sausage into smaller bits. Add to meat to a colander to drain fat if desired. In a pan add oil to and coo...

Got this recipe from Kayln's Kitchen.  A wonderful blog with lots of South Beach diet recipes.  I've never really had risotto and was wary...but this was a great surprise and so YUM-O! 6 cups low-sodium chicken stock (or use 4 cups stock and 2 cups water) Kayln's Kitchen recommends 1 tsp Better than Boullion Mushroom base.  I did not have and did not use. 1 1/2 T olive oil 1/2 cup finely diced celery 1/2 large onion, finely diced 3/4 lb. mushrooms, finely diced  - I used Crimini 1 medium carrot, finely chopped 1 T fresh thyme chopped.  Or 1 tsp dried. fresh ground black pepper to taste 3/4 cups barley 1 bay leaf 2-3 T chopped parsley to garnish (optional) Put chicken stock (plus mushroom base if using) in sauce pan and bring to a gentle boil then turn heat to very low and keep hot. In medium-sized heavy pot, heat 1 T olive oil, then add onion and celery and cook until softened, about 5 minutes. Add mushrooms, carrots, and thyme an...