Sofrito Recipe

Sofrito is the secret ingredient in many Latin Caribbean dishes and it's so easy to make. It's a versatile, aromatic puree of  peppers, cilantro, onions, and garlic. You may use a food processor or blender for desired reults. This recipe makes about 1 quart of sofrito.  (this is the Puerto Rican version)
Ingredients

• 2 medium green peppers, seeds removed
• 1 red sweet pepper, seeds removed
• 2 medium onions, peeled
• 1 head of garlic, peeled
• 1 bunch cilantro leaves

Peel garlic and chop ingredients into sizes that are small enough to fit into a food processor or blender.  Place the chopped ingredients into a food processor or blender.

Tip: If you find it necessary to add liquid, you may add water or oilive oil a tablespoon at a time
Blend together all ingredients well.  For immediate use, store in a glass container. Plastic containers are not ideal because plastic will absorb the odor of garlic and onions.
For future use, freeze sofrito in 1/4 to 1/2 cup portions for use at any time; I put it in ice cube trays and use about 2-3 cubes for recipes.

I use it in taco meat, meat dips, meat balls, meatloaf, eggs, etc.  It's great in just about every dish.

source: About.com

Baked Chili Relleno - WW

45 min. Prep: 25 min. Cook: 20 min.

159 calories/serving (approx.)

Ingredients
1 large egg separated
1 large egg white
1 dash salt
1 can green chili peppers whole small, drained
3/4 ounce cheddar cheese shredded
1 x salsa hot or medium (optional)

Directions
1. Preheat oven to 350F. Spray 6" au gratin dish with nonstick spray. Set aside.
2. In a medium bowl, with electric mixer on high speed, beat egg white and salt until stiff.

3. In a small bowl, lightly beat egg yolk; fold into egg whites. Spread half the mixture in prepared dish. Open chile and place flat on top; sprinkle with cheese. Spread remaining egg mixture on top to make an even layer.

4. Bake until golden brown and center is set; 15-20 minutes.

Serve with salsa if desired; rice and salad.

Source: Recipe land
Now I did not use canned green chilis but my new chilis from New Mexico.  It was so tasty, hot but tasty.  Ever since I got the chilis I could not wait to try a chili relleno recipe.  It was sure worth the wait.

Oriental Pepper Steak (4 Points)

Servings: 6 Servings

Ingredients
1 teaspoon Canola Oil
1 pound Flank Steak trimmed & cut into strips
1 Onion sliced
1 Green pepper sliced
1/2 Yellow bell pepper sliced
1/2 Orange bell pepper sliced
2 tablespoons Reduced-sodium soy sauce
1 1/2 tablespoons Cornstarch
1 3/4 cups Beef broth


Preparation
1. Heat a large nonstick skillet or wok over high heat until a drop of water sizzles. Add the oil, swirl to coat the pan, then add the steak. Stir-fry until lightly browned, about 4 minutes. Transfer to a bowl.

2. Add the onion and bell peppers to the skillet. Reduce the heat and cook, covered, until the vegetables are softened, about 6 minutes. Uncover and stir-fry until the vegetables are browned, about 4 minutes.

3. Meanwhile, whisk together the soy sauce and cornstarch in a medium bowl until smooth; whisk in the broth. return the steak to the skillet, along with the soy sauce mixture. Cook, stirring occasionally, until the sauce boils and thickens, about 3 minutes. Taken from Big Oven.com


I added 1 chopped tomato for extra flavor and vegetables. This is very tasty. I served it with brown rice. Of course you must add more points for the amount of rice to add to your meal.