MY BIG FAT LUNCH RECIPES

Steps:

• Preheat oven to 400 degrees.
• Lightly grease a baking sheet and put peppers , cut side down, on the surface. Roast in oven for 20-30 minutes or until tender and the skin begins to brown.
• While peppers are roasting heat the olive oil over medium-high heat and add onion.
• Cook onion until translucent, then add beef,crumbling well; add salt and pepper to taste.
• Drain well and blot with paper towels to reduce fat.
• Add seasonings to beef mixture; then add tomatoes and rice.
• Mix well. Add Feta cheese and mix again.
• In a baking dish, place peppers cut side up this time and fill with meat and cheese mixture.
• Cook for an additional 5-10 minutes or until heated through.

Steps:

• MELT 2 tablespoons butter over medium-low heat in a medium saucepan.
• ADD 1 cup rice, 2 tablespoons orzo or spaghetti, 1 tablespoon sliced almonds and 1 tablespoon pine nuts.
• SAUTE to an even light golden brown color, being careful not to overbrown or scorch.
• ADD 2 cups vegetable broth or 2 cups chicken broth, 1 tablespoon fresh lemon juice, 1 tablespoon thinly snipped green onion tops, 1 tablespoon snipped fresh parsley, 1/2 tablespoon snipped fresh dill or 1/4 teaspoon dried dill , 1/2 tablespoon snipped fresh mint or 1/4 teaspoon dried mint, 1 teaspoon garlic paste, 1/2 teaspoon honey or 1/4 teaspoon sugar, 1/4 teaspoon fresh lemon zest, 1/4 teaspoon crushed dried oregano, 1 dash fresh ground black pepper, 1 dash fine sea salt; STIR; TASTE the broth (It should be slightly salty, slightly tangy and not too bitter. Now is the time to make any adjustments).
• BRING to a rolling boil; ALLOW to boil for 1 minute.
• REDUCE heat to lowest setting.
• SIMMER covered for 35-40 minutes.
• FLUFF rice with a fork.
• FOLD in feta cheese to rice until just combined.
• SERVE with your favorite meat, fish or vegetable entree and ENJOY!