Ingredient: red bell pepper, chopped

Beef Bean Chile Verde

How To Prepare
Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. Stir in salsa and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Stir in beans and cook until heated through, about 1 minute.
TIPS & NOTES
Make Ahead Tip: Cover and refrigerate for up to 3 days. Reheat just before serving.

Crock-Pot, Skinny Tomato Beef Macaroni Stew

How To Prepare
1. In a large nonstick pan or soup pot, brown ground beef, onions and garlic until ground beef is no longer pink.

2. To make in the crock-pot: add the cooked beef, broth, tomatoes, pasta sauce, zucchini, red bell pepper, Worcestershire sauce and steak seasoning. Cover and cook in crock pot 6 hours on low and 3 hours on high heat.

3. Stir in cooked macaroni and spinach. Cover and continue to cook for 15 minutes until heated.

4, To make on the stove top: add the cooked beef, broth, tomatoes, pasta sauce, zucchini, red bell pepper, Worcestershire sauce and steak seasoning. Bring to a boil. Turn down to a simmer, cover and simmer for 35 minutes. Stir in cooked pasta and spinach. Cover and heat for 5 minutes.

Crock-Pot Brunswick Stew

How To Prepare
1. In a large nonstick pan, brown the ground turkey. Break up the turkey into small pieces while browning.

2. Pour turkey into a crock pot. Add tomatoes, barbecue sauce, onions, celery, bell peppers, and black pepper to taste. Mix together well.

3. Cover and cook on low 7 hours or on high 3 hours.

4. Stir in the vegetables into the stew mixture. Add a little hot sauce, if desired. Cover and continue cooking 1 hour on low or high.

5. Leftovers freeze great too!

Tuna Steaks Provenal

How To Prepare
Preheat oven to 400°F.
Heat 2 teaspoons oil in a wide saucepan over medium heat. Add peppers, onions and garlic and sauté until softened, 2 to 3 minutes. Add tomatoes, fish stock (or water) and wine and bring to a boil. Cook, uncovered, over high heat until thickened, about 10 minutes, stirring frequently. Stir in rosemary and season with pepper.
Meanwhile, brush both sides of the tuna steaks with remaining 1 teaspoon oil and season both sides lightly with pepper. Heat an ovenproof, nonstick skillet over medium-high heat until almost very hot. Sear the tuna until lightly browned, 1 to 2 minutes per side. Place the pan in the oven and bake until the fish is opaque, about 10 minutes. Place the tuna on individual plates and spoon the tomato mixture on top.
TIPS & NOTES
Tip: To peel & seed tomatoes:
1. Before you start, bring a large pot of water to a boil. Place a large bowl of ice water next to the stove. Using a sharp paring knife, core the tomatoes and score a small “X” into the flesh on the bottom.
2. Place the tomatoes in the boiling water, in batches, until the skins are slightly loosened, 30 seconds to 2 minutes.
3. Using a slotted spoon, transfer the tomatoes to the ice water and let sit in the water for 1 minute before removing.
4. Peel the tomatoes using a paring knife. Halve them crosswise and scoop out the seeds with a hooked finger.

Skinny Chicken and Broccoli Stir-Fry

How To Prepare
1. Coat a large nonstick pan or wok with cooking spray. Add 1 teaspoon oil. Add chicken and squeeze the juice of 1 lemon over the top. Cook over medium-high heat, stirring often, until chicken is completely cooked, about 4 minutes. Remove from pan and add to a plate. Set aside.

2. Coat the same nonstick pan with more cooking spray. Add all the veggies and water. Stir-fry for about 3 minutes until broccoli softens. Stir in ginger, garlic and red pepper flakes. Continue to cook and stir-fry for 1 minute. Add back chicken, add teriyaki sauce, maple syrup and vinegar. Reduce heat and simmer, stirring frequently, for about 5 minutes.

Makes 4 large servings, each serving ~2 cups

Scallops with Spicy Papaya Sauce

How To Prepare
PAPAYA SAUCE: In a medium bowl, combine papaya, red bell pepper, onion, lime juice, cilantro, and jalapeño. Set aside.
SCALLOPS: In a large resealable plastic bag, combine flour, scallops, and black pepper, and shake to coat.
In a large skillet, heat oil over medium heat and add scallop mixture; cook and stir until golden. Place scallops over papaya sauce and serve immediately.