Stuffed Peppers and Brussels Sprouts

Serves 3

3 medium red peppers

6.4ounces boxed Spanish or Mexican Rice Mix 1⁄2 pound Brussels sprouts

1.Cut the tops off the peppers and clean out the membrane. Place into one of the Small Steamer Bowls and set the Timer for 15 minutes.

2.Mix the rice, seasoning packet, and 1-2/3 cup water in the Cooking Bowl that fits into the Large Steamer Bowl. Set the Timer for 45 minutes.

3.Place the Brussels sprouts into the other Small Steamer Bowl and set the Timer for 30 minutes.

4.Check the food for doneness and continue cooking if necessary. Stuff the peppers with rice and serve.

Asian Glazed Salmon with Snow Peas and Asparagus Serves 4 1 pound salmon filets, skin removed 1 pound asparagus spears

3⁄4 teaspoon grated ginger

1 pound snow peas

2 large lettuce leaves

 

Marinade

 

2 tablespoons sesame oil

2 tablespoons minced green onions

2 tablespoons low-sodium

11⁄2 teaspoons grated ginger

soy sauce

1 clove garlic, minced

1 tablespoon Splenda®

 

brown sugar

 

1.Combine the marinade ingredients; sesame oil, soy sauce, brown sugar, green onion, 3⁄4 teaspoon of the ginger, and garlic together in a locking plastic bag. Place the salmon into the marinade and refrigerate at least 30 minutes, but not for more than 1 hour.

2.Place 1⁄4 teaspoon of ginger and 1 teaspoon of water into each Flavor Tray.

3.Place the lettuce leaves in the Large Steamer Bowl and lay the salmon filets on top. Set the Timer for 10 minutes.

4.Add the asparagus to one of the Small Steamer Bowls and set the Timer for 7 minutes.

5.Place the snow peas into the other Small Steamer Bowl and set the Timer for 10 minutes.

6.Check all food for doneness, continue cooking if necessary.

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