Bite-sized, roasted, muli-color peppers with cheese. Great snack, appetizer or side dish
Hi!
Welcome to my first TASTY TUESDAY’S with TERRA blog post! Obviously, I am Terra and today is Tuesday! Pretty clever, huh?? My goal for Tasty Tuesdays with Terra is to post one food idea a week that’s super easy, healthy, and delicious too. As a Weight Watchers Leader, I have the good fortune of hearing so many, creative, unique food ideas and although I try to share as many as possible in the meeting room, we often run short on time. I also think it’s easier to be able to access my blog and read the ideas rather than just hearing them and trying to quickly jot them down accurately.
My only hesitation with doing this, is that I am NOT a cook and don’t claim to be one! I think you have gathered this already from getting to know me! I am not precise with my measurements and cooking time, but I will do my best to take notes as I try the ideas so that I can put as many specifics in the posts as possible. You might want to tweak the ideas, to fit what works best for you. As a matter of fact, I RECOMMEND that you customize the ideas so that you get the best results for you and your family. Feel free to email me any ideas that YOU would like to share. This is a join effort and a lot more fun when we all help each other. Happy Tasting!
This idea was given to me by Barbara, one of my co-workers at Weight Watchers. It’s so SIMPLE! In the photo, you can see that I roasted a whole bag of mini peppers so that I could refrigerate them and “nuke” them for a quick snack. They are better hot out of the oven, but I don’t always have time for that, so re-heating them in the microwave works too. I was pleasantly surprised how little cheese it took to give big flavor. Enjoy!
INGREDIENTS
5 mini peppers in various colors
1 piece of light string cheese (the Weight Watchers String Cheese is a good one, but any string cheese will do)
Preheat oven to 400*. Wash the peppers and cut the tops off. Slice the string cheese into 5 pieces and stuff one in each pepper and place on a baking sheet. I use a cooking stone, but I don’t think it matters. Spritz with olive oil. I use the Weight Watchers Olive Oil Spritzer that we sell in the meeting rooms. Roast for approximately 10 minutes or until cheese is melted and bubbly.
Hi I love all your posts. I attend your friday AM meetings. I have played some with the salad recipies. If anyone goes to Sams club there is a Asian salad mix that is wonderful to make your orange peanut salad. It comes with salad dressing but I throw that away as I am not sure the calorie count and use the oranges and peanut or any low calorie asian dressing.
Thanks for all your suggestions
You are welcome, Marybeth! I am glad you are using them for ideas and modifying them, because that’s what I had hoped for! I am pasting an email I got from another member about what she did with the Asian salad that sounds good too! See Below….
Hi Terra,
I wanted to let you know about the broccoli/mandarin orange salad I made. Left to my own devices, and a love to do “food experiments” I decided to add to it. I found a dressing at Dominick’s (which is funny because I rarely go there) and it is 1 point for two tablespoons. The brand is called Open Nature, the flavor I bought “Asian Sesame Ginger” and is on the regular grocery (not refrigerated) shelf with all the other brands. It was $2.29 on sale, regular $2.49. I added kale, celery, water chestnuts and green onion. All of these ingredients were cut or chopped to be as small as possible. Mixed these all together with the broccoli and oranges and refrigerated. Tasted it later and knew it needed some “kick.” I added slivered almonds, dried cranberries, soy sauce (2 tsp.) and powdered ginger (1/2 tsp.) which made it much better. I used 8 tbsp. of the Open Nature Asian Sesame Ginger dressing when I first prepared it and did not add anymore when I tweaked the ingredient lineup. Assuming a one cup serving, I calculated the addition of almonds and dried cranberries to approximate 1 point each per serving (based on an even distribution in the mixture!) and the dressing adds only 1 point per serving. It was delicious! Normally I do not add dressing to a salad before it is served, but this is different because the broccoli almost has a chance to marinate and absorb the awesome flavor. I closed the lid on the tupperware container and shook it several times before putting it in the frig.
Marilyn
This really sounds yummy!