Target Coupon Booklet Giveaway

Coupone giveaway two

Target Coupon Booklet Giveaways going on at my other blog Southern Made In The Shade.
Hurry over if you would like one, it is limited to the first five that contact me.
U.S. Residents Only


Recipe: Mediterranean Stuffed Red Bell Peppers

Mediterranean Stuffed Red Bell Peppers

Makes 5 servings
6   large red bell peppers
1   medium brown or white onions, chopped
2 1/2   cups cooked brown rice
4   garlic cloves, minced
3   tbsps.Olive oil
1   cup garbanzo beans
1/4   cup chopped Greek olives
1/2   cup diced mushrooms
1/2   cup fresh basil chopped
2   Roma tomatoes, chopped
Few pinches of red chili flakes
1   tsp. sea salt
1   tbsp.. nutritional yeast
3-4   ounces crumbled goat feta cheese
1   cup marinara sauce or pureed tomatoes


Preheat the oven to 350 degrees.
Cut about an inch from the top of the red pepper and remove the seeds. (Remove the stem. Save and chop the tops to use in the filling)
Place the peppers side by side in a deep baking dish with the opening facing up.
In a large bowl stir together all of the filling ingredients and set aside (you can sauté the vegetables first before stirring into the bowl of filling ingredients.
Stuff the peppers with the filling mixture so that it almost overflows.
Top the peppers with a couple tablespoons of marinara sauce and extra feta cheese.
To the baking dish add about 2 inches of water surrounding the filled peppers. As the water heats in the oven this will help to soften and cook the bell peppers.
Bake for about 45 minutes.

Diabetic Friendly Dessert Recipe: Oven-Fried Bananas


Oven-Fried Bananas


1/4   cup  dry bread crumbs
1   tablespoon  granular no-calorie sucralose sweetener (such as Splenda® )
1/4   teaspoon  ground cinnamon
1   pinch  salt
1 large banana cut into slices
1/4   teaspoon  ground ginger          



  1. Preheat an oven to 425 degrees F (220 degrees C).
  2. Line a baking sheet with parchment paper and spray with cooking spray.
  3. Combine bread crumbs, no-calorie sweetener, cinnamon, ginger, and salt in a bowl.
  4. Spray banana slices on both sides with the cooking spray.
  5. Roll banana slices in the bread crumb mixture to coat, and arrange slices on the prepared baking sheet.
  6. Lightly spray the banana slices again.
  7. Bake in the preheated oven until crisp, 10 to 15 minutes.

    Credit: Recipe by Wellspring Weight Loss. ALL RIGHTS RESERVED Copyright 2014

Recipe: Sage and Cream Turkey Fettuccine

Sage and Cream Turkey Fettuccine

Sage and Cream Turkey Fettuccine
Makes 2 servings


3 ounces dried spinach and/or plain fettuccine

1/3 cup fat-free or light dairy sour cream

2 teaspoons all-purpose flour

1/4 cup reduced-sodium chicken broth

1 teaspoon snipped fresh sage or 1/2 teaspoon dried sage, crushed

1/8 teaspoon ground black pepper
Nonstick cooking spray

6 ounces turkey breast tenderloin steak, cut into bite-size strips

1/4 teaspoon salt

1 cup sliced fresh mushrooms

2 green onions, sliced

1 clove garlic, minced

Fresh sage sprigs (optional)

1.Cook pasta according to package directions; drain and set aside.
2.Meanwhile, in a small bowl, stir together sour cream and flour until smooth. Gradually stir in broth until smooth. Stir in snipped or dried sage and pepper; set aside.
3.Coat an unheated 8-inch skillet with nonstick cooking spray. Preheat over medium-high heat. Sprinkle turkey with salt. Add turkey, mushrooms, green onions, and garlic to hot skillet. Cook and stir about 3 minutes or until turkey is no longer pink.
4.Stir sour cream mixture into turkey mixture in skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve turkey mixture over hot cooked pasta. If desired, garnish with sage sprigs. Makes 2 servings.

Nutrition Facts Per Serving:
Servings Per Recipe: 2
PER SERVING: 312 cal., 2 g total fat 60 mg chol., 478 mg sodium, 43 g carb. (2 g fiber), 30 g pro.
Credit: © Copyright 2014, Meredith Corporation. All Rights Reserved.

Recipe: Steak with Tuscan Tomato Sauce

Steak with Tuscan Tomato Sauce

1 pound boneless beef round steak, cut 1 inch thick

1 tablespoon vegetable oil

1 medium onion, sliced (1/2 cup)

2 tablespoons quick-cooking tapioca, crushed

1 teaspoon dried thyme, crushed

1/4 teaspoon black pepper

1 14 1/2 – ounce can diced tomatoes with basil, garlic, and oregano, undrained

2 cups hot cooked red chard, noodles, or brown rice (optional)

Fresh thyme sprigs (optional)

1. Trim fat from steak. In a large skillet brown steak on all sides in hot oil over medium heat. Drain off fat.
2. Place onion in a 3 1/2- or 4-quart slow cooker. Sprinkle with tapioca, dried thyme, and pepper. Pour tomatoes over onion in cooker. Place steak on mixture in cooker.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
4. Transfer meat to a cutting board. Slice meat; serve with cooking sauce and, if desired, hot cooked chard, noodles, or rice. If desired, garnish with fresh thyme.
credit: © Copyright 2014, Meredith Corporation. All Rights Reserved

Recipe: Mini Spinach Calzones

Mini Spinach Calzones
Mini Spinach Calzones

Makes 25
Nonstick cooking spray
1/2 10 – ounce package frozen chopped spinach, thawed and drained well

1/2 8 – ounce package reduced-fat cream cheese (Neufchatel), softened

2 tablespoons grated Parmesan cheese

2 tablespoons chopped green onion (1)

1/4 teaspoon black pepper

1 13.8 – ounce package refrigerated pizza dough

1 egg white

1 tablespoon water

1 tablespoon grated Parmesan cheese

1. Line 2 baking sheets with foil; lightly coat the foil with cooking spray. Set baking sheets aside. For filling, in a medium bowl, combine spinach, cream cheese, 2 tablespoons Parmesan cheese, the green onion, and pepper. Set aside.
2. Unroll pizza dough on a lightly floured surface; roll dough into a 15-inch square. Using a pizza cutter or sharp knife, cut into twenty-five 3-inch squares. Spoon a slightly rounded teaspoon of filling onto the center of each square. In a small mixing bowl use a fork to combine egg white and water. Brush edges of dough squares with egg white mixture. Lift a corner of each square and stretch dough over filling to opposite corner, making a triangle. Press edges with the tines of a fork to seal.
3. Arrange the calzones on prepared baking sheets. Prick tops of calzones with fork. Brush tops of calzones with egg white mixture. Sprinkle with remaining 1 tablespoon Parmesan cheese. Bake one sheet at a time for 8 to 10 minutes or until golden brown. Cool slightly on baking sheets. Serve warm. Makes 25 appetizer servings.

Nutrition Facts Per Serving:
Servings Per Recipe: 25
PER SERVING: 56 cal., 2 g total fat (1 g sat. fat), 4 mg chol., 125 mg sodium, 8 g carb. 2 g pro.
Credit: Recipe and photograph © Copyright 2014, Meredith Corporation. All Rights Reserved.

Recipe: Simple Chocolate Ravioli

Chocolate Ravioli


Nonstick cooking spray

  • 1/2                      cup  tub-style light cream cheese
  • 2                          tablespoons   sugar or sugar substitute* equivalent to 2 tablespoons sugar
  • 2                          ounces  milk chocolate
  • 20                        square wonton wrappers
  • 1                          tablespoon  pine nuts, toasted and coarsely chopped


  1. Preheat broiler. Coat a large baking sheet with nonstick spray; set aside. For filling: In a small bowl, stir together cream cheese and sugar until smooth. Set aside one-fourth of the chocolate. Finely chop the remaining chocolate; stir into cream cheese mixture.
  2. Lay 10 of the wonton wrappers on a clean work surface. Spoon 1 tablespoon of the filling into the center of each wrapper. Lightly moisten the edges of each wonton wrapper with water. Top each with another wonton wrapper, pressing edges to seal. If desired, use a fluted pastry wheel to trim edges of each square.
  3. Place squares on prepared baking sheet. Coat the tops of the squares with nonstick spray. Broil 4 to 5 inches from the heat about 2 minutes or until golden brown (do not turn).
  4. Meanwhile, place the reserved milk chocolate in a small microwave-safe bowl. Microwave on 50 percent power (medium) for 1 minute. Stir until smooth. Drizzle melted chocolate over warm ravioli; sprinkle with pine nuts. Serve warm.


  • *SUGAR SUBSTITUTES: Choose from Equal® Spoonful or packets or Sweet ‘N Low® bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar.
  • *SUGAR SUBSTITUTES: PER SERVING WITH SUBSTITUTE: Same as above, except 106 cal., 14 g carb.

Nutrition Facts Per Serving:

Servings Per Recipe: 10 PER SERVING: 116  cal., 4 g total fat (3 g sat. fat), 9 mg chol., 157 mg sodium, 16 g carb. 3 g pro.
credit: © Copyright 2014, Meredith Corporation. All Rights Reserved

Healthier Recipe: Easy Chicken Pasta


12 ounces skinless, boneless chicken breast halves

6 ounces dried multigrain or whole grain penne pasta

1 tablespoon olive oil or canola oil

4 cloves garlic, minced

1/4 teaspoon crushed red pepper

2 cups broccoli florets

1 14 1/2 – ounce can diced tomatoes with green pepper, celery, and onions, undrained

1 tablespoon snipped fresh basil or oregano

Shaved Parmesan cheese (optional)

1. Cut chicken into bite-size strips; set aside. Cook pasta according to package directions. Drain.
2. Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add garlic and crushed red pepper; cook and stir for 30 seconds. Add broccoli; cook and stir for 3 minutes more. Remove broccoli from skillet.
3. Add chicken to the hot skillet; cook and stir for 3 to 4 minutes or until no longer pink. Return broccoli to the skillet. Add undrained tomatoes and drained pasta. Cook, stirring occasionally, until heated through.
4. To serve, divide mixture among four shallow bowls. Sprinkle with basil and, if desired, Parmesan cheese.

Nutrition Facts Per Serving:
Makes: 6        servings
Servings Per Recipe: 6
PER SERVING: 221 cal., 4 g total fat 33 mg chol., 242 mg sodium, 27 g carb. (3 g fiber, 5 g sugars), 20 g pro.

Diabetic Exchanges
Lean Meat (d.e): 2; Vegetables (d.e): 1; Starch (d.e): 1.5

Credit: Recipe and photograph from © Copyright 2014, Meredith Corporation. All Rights Reserved.

Recipe: Roasted Veggie Pitas

Roasted Veggie Pitas


    1      small zucchini (6 ounces), thinly sliced lengthwise

    1      small yellow summer squash (6 ounces), thinly sliced lengthwise

    1      medium onion, thinly sliced (1/2 cup)

    1/2    cup  sliced fresh mushrooms

    1/2    of a red sweet pepper, cut into thin strips (1/2 cup)

    2      tablespoons olive oil

    1/2    teaspoon salt

    1/4    teaspoon ground black pepper

    2      large pita bread rounds, halved

    4      teaspoons  bottled vinaigrette or Italian salad dressing

    3/4    cup  shredded smoked provolone or mozzarella cheese (3 ounces)


  1. Preheat oven to 450F. In a large bowl, place zucchini, summer squash, onion, mushrooms, and sweet pepper. Add oil, salt, and black pepper; toss to coat. Spread vegetable mixture evenly in a 15x10x1-inch baking pan. Roast, uncovered, in the preheated oven for 8 to 10 minutes or until vegetables are tender.
  2. Divide roasted vegetables among pita bread halves; drizzle with salad dressing. Top with shredded cheese. If desired, place filled pitas on a baking sheet and bake in the 450F oven for 2 to 3 minutes or until cheese melts. Makes 4 sandwiches.


  • Avocado Veggie Sandwiches: Prepare as above, except omit salad dressing. In a small bowl mash 1 avocado, halved, seeded, and peeled, with 1 tablespoon lime juice and 1/4 teaspoon salt. Spread avocado mixture in pita bread rounds before filling with vegetables.

Nutrition Facts Per Serving:

Servings Per Recipe: 4 PER SERVING: 270  cal., 16 g total fat (5 g sat. fat), 15 mg chol., 669 mg sodium, 24 g carb. (2 g fiber), 10 g pro.
Credit:  © Copyright 2014, Meredith Corporation. All Rights Reserved.

Stew Recipe: Caribbean Style Pork Stew

Caribbean Style Pork Stew

Makes 6 servings

1 15 – ounce can black beans, rinsed and drained

1 14 1/2 – ounce can beef broth

1 3/4 cups water

12 ounces cooked lean pork, cut into bite-size strips

3 plantains, peeled and cubed

1/2 16 – ounce package (2 cups) frozen pepper stir-fry vegetables (yellow, green, and red sweet peppers and onion)

1 cup chopped tomatoes

1 tablespoon grated fresh ginger

1 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon crushed red pepper

3 cups hot cooked brown rice

Fresh pineapple slices (optional)


1. In a 4-quart Dutch oven combine black beans, broth, and water. Bring to boiling. Stir in meat, plantains, frozen vegetables, tomatoes, ginger, cumin, salt, and crushed red pepper.
2. Return to boiling; reduce heat. Simmer, covered, about 10 minutes or until plantains are tender. Serve stew with rice. If desired, sprinkle with additional red pepper and garnish with pineapple slices. Makes 6 (1 1/3-cup) servings.

Nutrition Facts Per Serving:
Servings Per Recipe: 6
PER SERVING: 425 cal., 9 g total fat (3 g sat. fat), 52 mg chol., 547 mg sodium, 66 g carb. (6 g fiber), 26 g pro.
Credit: Diabetic Living magazine © Copyright 2014, Meredith Corporation. All Rights Reserved.