Roasted Stuffed Peppers

4 small bell peppers (any color)
2 tablespoons butter
3 tablespoons olive oil
1 1/2 lbs. mushrooms (roughly chopped)
4 tablespoons chives (finely chopped)
4 oz. feta cheese
1 cup fresh white bread crumbs
1/3 cup Parmesan cheese
Salt & pepper to taste

Preheat oven to 350 degrees.

Halve peppers lengthwise, keeping stems intact. Remove seeds and ribbing carefully. Grease shallow baking dish with butter and arrange peppers side-by-side in the dish.

Warm butter and 1 tablespoon oilve oil in a skillet over medium heat. Add mushrooms and saute until golden and no excess liquid remains in pan (about 5-7 minutes). Stir in chives. Spoon mixture into pepper halves.

Crumble feta cheese over mushroooms. Mix bread crumbs and parmesan in small bowl; sprinkle on top. Season with salt & pepper to taste. Drizzle with remaining 2 tablespoons oil.

Roast uncovered 45 minutes. Serves 8.

Disappearing Buffalo Chicken Dip

This recipe is from our friend Lucia but it's actually one of Bobby Flay's. There's a reason why it is called "disappearing".

2 cups diced cooked chicken breast
1 cup mayo
1/4 cup Frank's Hot Sauce
1 teaspoon lemon juice
1 cup shredded cheddar cheese
2 tablespoons chopped green onions (optional)
1/2 cup crumbled bleu cheese

Combine all ingredients except for bleu cheese. Place in casserole dish, top with bleu cheese. Bake at 375 until brown and bubbly.

Ginger Teriyaki Sliders

For a spicier burger, stir a pinch of wasabi powder or a dash of hot sauce into the teriyaki-mayo before spreading on rolls.

1 package (12 per package) mini soft dinner rolls (such as King's Hawaiian)
4 ounces (1 1/2 cups) sliced mushrooms
2 scallions, trimmed and cut up, plus more for garnish
2 teaspoons peeled and coarsely chopped fresh ginger (1-inch piece)
1 pound ground pork
1/4 cup plus 1 teaspoon teriyaki stir-fry sauce (such as House of Tsang)
1/4 cup panko bread crumbs
1/4 cup light mayonnaise
1/4 teaspoon sugar

1. Heat broiler. Line a baking pan with foil, coat foil with nonstick cooking spray. Wrap rolls in foil and place in lower part of oven to warm.
2. In a mini chopper, combine mushrooms, 2 of the scallions and the ginger. Pulse until finely chopped. Transfer to a medium-size bowl and add pork, 1/4 cup of the stir-fry sauce and the bread crumbs. Stir to blend.
3. Shape mixture into 12 equal-size patties, a scant 1/4 cup for each. Place patties on prepared baking pan; broil 4 inches from heat for 6 minutes, turning once, until instant-read thermometer registers 160 degrees when inserted into center of burgers.
4. Meanwhile, stir together mayonnaise, remaining 1 teaspoon teriyaki stir-fry sauce, and the sugar in a small bowl. Split rolls and top each with a burger. Spread 1 teaspoon teriyaki mayonnaise on each roll; sprinkle with scallion.

Per slider: 194 calories, 10 g fat, 17 g carbohydrate, 1 g fiber

Quick Apple Crisp

This recipe is from a Living Healthy magazine. Each serving contains 134 calories, 3 grams fat, no cholesterol, and 3 grams fiber.

1/3 cup graham cracker crumbs
1/3 cup quick oats
2 tablespoons brown sugar
1 teaspoon cinnamon
2 lbs. apples (about 6, medium size)
1/2 cup water
1 tablespoon butter

Preheat oven to 375. In a small bowl, mix graham cracker crumbs, oats, and brown sugar. Wash and peel apples. Quarter them; cut out core and seeds. Slice apple quarters. Spread apples in a 12-by-8-inch baking pan. Add 1/2 cup of water to the pan. Sprinkle cinnamon and topping mixture over apples. Dot with butter. Bake for about 45 minutes or until apples are soft and topping is browned.

For more crunch, add 1/3 cup of chopped walnuts.

Baked Whole Chicken

1 whole chicken
1 lemon (cut in half)
2 cloves garlic
butter
salt & pepper

Wash and clean chicken thoroughly. Pat dry. Salt & pepper chicken. Squeeze juice of lemon in cavity of chicken and place both pieces of lemon in cavity. Rub chicken completely with 2 cloves of garlic and then place the cloves in cavity. Rub entire chicken with butter and add more salt & pepper.

Bake at 425 for 45-50 minutes (or internal temperature of 165).

Lemon Vinegarette

1/4 cup lemon juice
1/4 cup white wine vinegar
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon black pepper
1 cup olive oil

Mix altogether in glass jar and shake vigorously.