stuffed poblanos... 1 hour and 30 minutes

This vegetarian meal is so good for you! It has a whopping 330 calories per serving (serving size: 1 pepper/2 halves). Peppers also aid in digestion.... so ENJOY!


the goods:

1 can (28 oz.) whole tomatoes in puree
1 jalapeno chile (ribs and seeds removed for less heat)
2 small onions, chopped
2 garlic cloves (2 whole, 1 minced)
1 can (15 oz.) black beans, rinsed and drained
1 bag (16 oz.) frozen corn
1/2 cup yellow cornmeal
2 cups shredded pepper jack cheese
1 teaspoon ground cumin
4 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed



Preheat oven to 425 degrees. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole gralic cloves; puree. Season with salt. Pour sauce into a 9-by-13 baking dish; set aside.



In a medium bowl, combine beans, corn, cornmeal, 1 cup cheese, remaining onions, minced garlic, cumin, and 1/2 cup water; season with salt and pepper.



Dividing evenly, stuff poblano halves with bean and corn mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining cheese; cover baking dish tightly with aluminum foil. (You will most definitely have more stuffing than you will need, you can save it for some burritos, or if you have a larger family, make 2 trays of peppers.)



Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 minutes more. Let cool 10 minutes. Serve with tortilla chips if desired.

honey-soy pork with vegetables and rice... 35 minutes

There is nothing my husband likes more than when I make things "honey-soy". It's his favorite sauce in the world. It's the perfect blend of sweet and salty... give it a try...



the goods:

2 cups long-grain white rice
8 ounces snow peas, trimmed of rough ends
2 medium carrots, halved lengthwise and thinly sliced on the diagonal
2 red bell peppers, thinly sliced
1 bunch scallions, ends trimmed, cut crosswise into 3-inch lengths
2 tablespoons vegetable oil
1/4 cup soy sauce
1 pork tenderloin, trimmed of silver skin and excess fat and halved crosswise
1/3 cup honey




Cook rice according to package instructions; cover, and set aside. Meanwhile, heat broiler, with rack set 4 inches from heat. On a large rimmed baking sheet, toss snow peas, carrots, bell peppers, and scallions with oil and 2 tablespoons soy sauce; season with salt and pepper.



Place pork on top of vegetables, and season with salt and pepper, and drizzle with 1 tablespoon honey (per half). Broil until pork and vegetables begin to char, 7 to 9 minutes. Toss vegetables, and turn pork; drizzle pork with 1 tablespoon honey (per half).

Continue to broil until an instant-read thermometer inserted in thickest part of pork registers 145 degrees, 7 to 9 minutes more. Toss vegetables once more if they begin to char. Remove from broiler. Cover with aluminum foil, and let rest for 10 minutes. (This allows the juices to be released in the meat for a moister pork).



In a small bowl combine remaining 2 tablespoons soy sauce and 2 tablespoons honey. Thinly slice pork, and serve with vegetables, rice, and sauce.



I couldn't resist posting this picture of my honey-soy-crazed bandit sneaking into my shot. He just couldn't wait any longer!