2. Scallops, Broccoli & Mushrooms
    This is one of my favorites.. Thanks U of New Hamp.
    2-3 servings
    prep time: 10 minutes
    cook time: 10 minutes

    1 lb. scallops
    1 cup sliced mushrooms
    1 TBS. olive oil
    1 pkg. (~10 oz.) frozen, chopped broccoli
    1 can chicken broth (or 1 1⁄2 cups water with bouillon)
    2 TBS. soy sauce

    Cut scallops in half.
    Heat oil in nonstick skillet on low heat. Add mushrooms and cook over medium heat until tender (5 minutes).
    Stir in scallops and broccoli. Cook, stirring frequently, until scallops are white (3-4 minutes).
    In a bowl, combine chicken broth and cornstarch; mix until smooth. Add soy sauce to chicken broth mixture.
    Stir chicken broth mixture into scallops and broccoli.
    Heat to boiling, stirring constantly. Reduce heat and simmer 1 minute.
    Serve over rice or pasta or spinach.

    Use chicken, shrimp or beef instead of scallops.
    If you use regular fresh spinach instead of baby spinach, take a minute to remove the tough stems.
    Use vegetable broth instead of chicken broth.

  3. Turkey stuffed peppers
    2 nice big red or yellow bell peppers
    1.5 lb. ground turkey
    1 cup garlic and herb croutons (crushed into crumbs)
    1/2 cup white or brown rice (prepared to add to mixture. Keep remainder for bed for eating)
    half chopped onion finely chopped
    1 can mushrooms
    1 cup yellow or zucchini squash (diced into small chuncks to add to mixture) the remainder sliced to lay under meat loaf.
    1/4 cup DALES seasoning (Krogers brand just as good.) found near the Steak sauce.
    1/4 tsp. Italian seasoning
    1/4 tsp. garlic salt
    1/4/tsp. onion salt

    In a sauce pan, saute over medium heat the onions, mushrooms and diced squash. Prep peppers by cutting off top, removing seeds and making a cup. The cut off lid can be diced removing green stem and putting cutting of pepper into the saute.

    In a bowl, combine crouton crumbs, turkey burger, rice, and saute mixing thoroughly while adding remainder ingredients including the Dales seasoning. Mead with hands.

    Preheat oven at 350 degrees.

    Fill pepper cups with combined ingredients. The need to stand up in oven as they cook. If they want to tumble over, place in small loaf pan.

    Layers a small loaf pan with cut squash and place remainder meat mixture over squash to make a small meatloaf.

    Place peppers and meatloaf in oven at 350 degrees for 55 minutes.

    Remove from oven and stick fork through bottom of pepper cups to remove collect grease and oils. Let drain for about five minutes.

    Prepare plate with a bed of rice and put pepper on rice and cut in half.

    The pepper is very healthy and great tasting... ENJOY.....Mark....