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Blueberry Ice Pops
Blueberry Ice Pops
INGREDIENTS
DIRECTIONS
In a blender, puree blueberries with water, sugar, and fresh lemon juice. Strain mixture through a fine-mesh sieve, pressing with a rubber spatula to release as much liquid as possible; discard solids. Add water if needed to yield 3 cups. Divide among ten 2 1/2 ounce molds; insert wooden sticks, and freeze until solid, about 3 hours (and up to 1 week). To remove, dip bottom of molds in warm water for 2 to 3 seconds.
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Spinach and Couscous Stuffed Cubanelles
Spinach and Couscous Stuffed Cubanelles
INGREDIENTS
DIRECTIONS
Preheat oven to 350°. Slice tops off peppers; put aside. Remove seeds from peppers. Cook peppers in boiling water for 7-10 minutes. Drain. Remove stem from pepper tops and finely chop remaining part of the top. Spray deep skillet with Pam spray. Saute pepper tops for 5 minutes. Add spinach and scallions to skillet. Sauté 5 minutes. Add chicken broth; bring to a boil. Stir in cous-cous, cover and reduce heat to low. Simmer until liquid is absorbed (about 10 minutes). Stir in cheese. Salt and pepper to taste. Spoon cous-cous mixture into peppers. Place filled peppers in a baking dish. Cover with marinara sauce. Loosely cover dish. Bake for 15 minutes.
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Feta Stuffed Pepper
Feta Stuffed Pepper
INGREDIENTS
DIRECTIONS
Preheat oven to 390°F. Cut a cap off the tops of peppers, and scoop out seeds, taking care not to break or tear the pepper. In a bowl, mash the feta with a fork until soft. Add oil, parsley, hot peppers, salt, and pepper and mix until very well combined. Using a small spoon, stuff the cheese mixture into the peppers to 1/2 inch from the top. Press a small piece of bread into the pepper to keep the cheese filling from melting out during cooking. Place the caps back on each pepper. Lay the peppers in a lightly greased or nonstick baking pan and roast for 20 minutes or until they soften.
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