Here’s what I did but this is the kind of meal I’d change slightly every time I make it.

• Thick slice of sweet onion chopped
• 2 small to medium bell peppers chopped (I used 1 red and 1 green)
• 1 small can (8.5oz) corn undrained
• 1 can (15oz) kidney beans drained and rinsed
• 2 tsp chili powder
• 1 tsp cumin
• 1 tbsp dried cilantro
• 1-2 tsp hot sauce (to taste)
• 1 tsp lime juice
• 1/2 cup (80g) uncooked bulgur
• 1 cup water

Spray a a medium to large pot with non-stick cooking spray and heat over medium high heat. Add the onion, sprinkle with a bit of kosher salt and cook until just browning.

Add the peppers, stir i cooking for about a minute. Then add all the remaining ingredients. Bring to a boil then cover and lower to a simmer. Cook for 20 minutes without lifting the lid!

Uncover, stir, scoop out a cup and top with a bit of shredded cheese and cilantro. I packed up the other 3 servings for lunches. This one will freeze well.

Now let me warn you. Normally I write up and post a recipe immediately after I make it but this one has been sitting in the old noggin for a few days. I whipped it up on Friday after coming home form work early due to the SNOW! Sorry, to keep mentioning it but it’s totally crazy. We are in the middle of our second record breaking snow fall this week! But I digress. :)

So I whipped this up after work and to my surprise BOTH the child AND the husband ate it without complaints. No bargaining had to happen. No whining. No faces or dirty looks. Nothing!

Not only that but the husband actually said they "were good" unsolicited! This is a HUGE win considering the major ingredients were kale, mushrooms and bulgur. They didn’t even question the "green stuff"!

• 1/4 cup dry bulgur (I wanted to use 1/2 cup but this was all I had)
• 1/2 of a sweet onion diced
• 3 cloves of garlic minced
• 8oz package of baby bella mushrooms chopped up small or diced
• 12oz lean ground turkey
• About 2 cups Kale chopped (~130g)
• 1/2 tsp dried oregano
• 5-6 medium sized bell peppers
• 1 cup tomato sauce (canned, jarred or homemade will work)
• Kosher Salt and Pepper

Prepare the bulgur according to the package. The formula is twice as much liquid as bulgur. Bring both to a boil and then cover and simmer for 12-15 minutes until the liquid is absorbed. So I used 1/4 cup of bulgur and 1/2 cup water.

Preheat the oven to 425 degrees.

Cup the tops of the peppers off. You can blanch but I don’t. We like ours to stay crunchy. :) I also dice up any good pepper parts of the tops and use it in the filling. You know, the stuff around the stem.

Spray a large skillet with non-stick cooking spray and heat over medium heat. Sauté the onion and garlic with a little salt and pepper. Add the mushrooms and cook until they reduce a bit. The liquid will come out of them. Add the turkey and brown, breaking it up as it cooks.

Once the turkey is all brown (gray) add the chopped up kale, cooked bulgur, and oregano. I also added the diced peppers I got from the tops. Continue cooking for a few minutes until the kale wilts and all the flavors merge.

Fill the peppers with the stuffing. I only had 5 peppers that I could have overstuffed but I added a red pepper and stuffed them modestly. The red one was huge so you should have more then enough for 6 average sized green peppers.

Top each pepper with some tomato sauce and sprinkle with some dried herbs. Bake for about 20 minutes until the peppers just start to scorch on the ends but still hold a crunch.

Here’s an inside shot…

And my boys EATING them. :)

Two peppers make a good serving but I’ll do nutritional info per pepper in case you want to serve with something else. Plus it’s easier to double the nutritional info then half it. At least it my brain. :)

So after returning from the gym this morning I looked in the fridge, saw the bulgur. Looked in the freezer, saw the bag of frozen veggies and tadaaaa Asian Inspired Tabouli Salad was born!

It is tasty! A wonderful chilled salad and very filling. You can totally put this out for a party, use it as a side dish or separate the recipe into two servings for lunch!

• 1/2 cup dry bulgur (80g)
• 1 cup of water
• 1 16oz (1lb) bag of frozen Asian vegetables (or stir-fry mix)
• 1/2 tbsp honey (10g)
• 1 tbsp olive oil (14g)
• 1 tbsp soy sauce
• 1 tbsp lemon juice
• 2 tsp dried cilantro
• 1 tsp ground ginger
• Kosher salt & fresh ground black pepper

In a small saucepan bring the bulgur and water to a boil. Cover and let sit for 15 minutes until all the liquid is absorbed. (note: I did this ahead so mine was chilled when preparing although I don’t think it will make much of a difference) (double note: DO NOT lift the lid. That’s always my downfall.)

Place the bag of frozen veggies in a microwave safe dish and cook until defrosted but not hot. I did 2 minutes stirred and then 2 more minutes.

In a large bowl add the honey, olive oil, soy sauce, lemon juice, cilantro, ginger, 2 pinched of salt, and some cracked black pepper.

Whisk.

Add the veggies and bulgur.

Stir to coat everything in the dressing.

Chill in the fridge until ready to eat.

As you can see the little guy was unwilling to try. :( He said it looked "yucky." *sigh* he’s turning into your typical 4 year old picky eater.

I’m giving the nutritional information for 2 servings but split it up anyway that makes sense for you. The picture above is 1/2 the recipe.

So this idea was totally inspired by fall and my recent trip to a local farm where I bought a bunch of apples and a giant butternut squash. I love winter squash and apple together. I blended the two in Winter Squash Soup with Roasted Seeds but this time I cubed them and added a bit of bulgur. What a great stuffing for pork or even just a side dish!

As for family approval I got the customary "it’s good" from the husband who did it a whole serving. The toddler also ate the whole dish without complaint although I did cut the pork and put the stuffing on the side all separated on his plate. I do have to add this was the FIRST time I have gotten both boys to eat bulgur, without complaint. I was shocked.

I will definitely be taking these leftovers to lunch tomorrow. :)

• About 1/4 cup chopped onion
• 1 cup cubed butternut squash (140g)
• 1 small apple cubed (with skin on) (about 120g)
• 1/4 tsp nutmeg
• 1/8 tsp all spice
• 1 cup chicken broth
• 1/2 cup bulgur (80g)
• 1 pound thin cut pork loin chops
• Non–stick cooking spray
• kosher salt

Heat a medium sized saucepan over medium-high heat. Spray with nonstick cooking spray. Add the onion. Cook for a minute or two until just turning transprent. Add the butternut squash and pinch of salt. Cook the butternut for 2-3 minute tossing occasionally. The bottom with start to brown. That’s OK we will deglaze the plan. If it’s getting too dark lower the heat to a medium.

After the 2-3 minutes add the cubed apple, nutmeg, and all spice. Cook for another 2-3 minutes stirring occasionally.

Add the broth and the bulgur. Crank up the heat to high and bring to a boil. Once boiling, cover and lower to a simmer. Simmer for at least 15 minutes allowing the bulgur to absorb most of the liquid.

While the bulgur is cooking preheat the oven to 425 degrees.

Even though the pork is cut thin we are still going to pound it thinner. Lay a chop on a cutting board. Cover with plastic wrap and pound a few times with a meat mallet or rolling pin. Repeat for all chops.

Once bulgur is done begin stuffing the pork. Lay out a thin chop. Using a soup or tablespoon plop some of the bulgur mixture in the middle. Fold over the ends of a pork and fasten with a toothpick.

Place the stuffed chops in a baking dish. Cover with aluminum foil and bake for 20 minutes. Uncover and bake for 10 more.

I served with a side of broccoli. Here’s a little before and after baking shot.

Anyway, this is good. I’ve made it twice this week as a quick meal for myself. It’s super tasty and a cinch to prepare. You can’t go wrong.

• 1/4 cup dry bulgur (40g)
• 1 tsp olive oil (5g)
• 1 thick slice of sweet onion chopped
• 1 carrot diced
• 1/2 of a small-medium zucchini chopped
• 1 inch fresh ginger
• 1 tbsp low sodium soy sauce

Prepare the bulgur according to the package. It’s a 1:2 bulgur to water ratio. So for our 1 serving of bulgur, 1/4 of a cup, you need 1/2 cup of water. Bring the water to a boil, add the bulgur, cover and remove from heat. Should take about 15 minutes. The longer you soak the softer it will get.

Once the bulgur is to your liking, heat the tsp of olive oil in a non-stick skillet. Add the onion, carrot and zucchini. Grate in the ginger. (My ginger secret… I buy a root, cut it into 1 inch chunks and then freeze. Makes it super easy to grate. )

If there is any water left in the bulgur drain it. Add it to the skillet. Stir in the tbsp of soy sauce and cook for a few minutes allowing the flavors to merge.

Enjoy!

Anyway, I had exactly 3oz of shrimp left, just perfect to use for a solo lunch. I threw it together with some bulgur (cooks in 12 minutes), a few asparagus spears I had in the fridge and surprisingly a lemon that the toddler begged me to buy for some reason. Glad I I listened to him! It came in handy! :)

• 1 lemon
• 1/4 cup (40g) dry bulgur
• 4 oz chicken broth
• 1/4 tsp dried mint leaves
• 1/2 tbsp dried parsley
• 8 asparagus spears
• 3 oz cooked shrimp (shells removed)
• Kosher Salt & Pepper
• non-stick cooking spray

Zest the lemon. Then cut it in half.

In a small-medium sauce pan add the bulgur, broth, dried herbs, juice of 1/2 of the lemon and a bit of the lemon zest (save some for garnish). Bring to a boil and then cover and reduce to a simmer for 12-15 minutes until the liquid is absorbed.

When the bulgur is done. Remove from heat, fluff, and uncover.

Heat a non stick skillet over medium-high heat and spray with non-stick cooking spray. Clean and cut the asparagus in chunks. Add to the skillet and sprinkle with a bit of salt and pepper. Cook for about 2-3 minutes tossing to prevent sticking. Add the cooked shrimp and squeeze the juice of the other half of lemon on top. Toss a few times just to heat the shrimp a bit. Add the bulgar and mix everything together in the skillet.

Slide it onto a plate. Top it with the saved zest and enjoy! :)

Here’s the "official" recipe.

• 1 cup cooked bulgur – preferably prepared with veggies ad broth for maximum flavor
• 1/2 cup peas
• 2oz fresh pomegranate seeds
• 1 tbsp low sodium soy sauce
• 1/2 tsp ground ginger
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp dried parsley

Heat a non-stick skillet over medium heat, spray with non-stick cooking spray. Add the cooked bulgur and break apart, cooking for a minute.

Add the peas, stir in. Sprinkle with spices and add soy sauce. Stir, and cook for a few minutes combining the flavors. Add the pomegranate, mix in. Cook for another minute.

Remove from heat and EAT! :)

Remember on my about page how I mentioned sometimes I just cook for me. Well, this is one of those times. Without having to please the husband or the toddler I hit the ground running with leftovers I found in the fridge. Let me just say, right now, as I eat this. I’m SO happy I have a picky husband for the pure fact that I DON’T want to share!

OH MY! SO YUMMY!

I don’t have a "real" recipe as I literally just whipped it up. I snapped a few pictures in case it came out good enough to post, but I didn’t measure anything. So this is just an idea, you can take and run with.

First, the ingredients were a mix of leftovers, pantry items and the pomegranate the toddler and I cleaned this morning. Bear with me as I try to describe.

I had:

• leftover bulgur – The other night I made some bulgur as a side dish by sautéing some onion, peppers and carrots. Then I added the bulgur and chicken broth, brought to a boil, then simmered until done. I LOVED it, the husband and toddler, not completely sold yet, but I’ll keep trying. :~)
• leftover peas – Last night I made Baked Ham with Sweet Potatoes and Carrots with a side of peas (just like the picture!) I always make extra peas, as the toddler and I love them. So I had about a cup in the fridge.
• fresh pomegranate: The toddler and I cleaned a pomegranate this morning and I had about 1/2 leftover. The rest we knocked off in the car on the way to school. By the way, they make great snacks in the kids lunch boxes.
• pantry items: ground ginger, onion powder, garlic powder, dried parsley, low sodium soy sauce, non-stick cooking spray.

Here’s what I did…

Heat a non-stick skillet over medium heat, spray with non-stick cooking spray. Add the cooked bulgur and break apart, cooking for a minute.

Add the peas, stir in. Sprinkle with spices and add soy sauce. Stir, and cook for a few minutes combining the flavors. Add the pomegranate, mix in. Cook for another minute.

Remove from heat and EAT! I’ll admit it, I downed the whole batch. Seriously, it was THAT good!

Update: I posted the official recipe with a video, click here to check it out!

Geesh! Doesn’t there seem to be so many new and crazy options in the whole grain department anymore. Right?

Don’t get me wrong, I’m happy there is but it can be overwhelming to those of us that grew up on good old rice and pasta, not all of this Quinoa, Couscous stuff! ;~P

In all seriousness, I’ve been wanting to try it for some time so when I saw this Bulgur
in my local grocery store, I picked it up. Then, honestly, it sat in my pantry for weeks. I was just uninspired. I mean it’s a big bag of grain. Nothing to really write home about until you realize it cooks up in minutes, is an excellent source of whole grains, and a natural weight loss food. One "cup of bulgur has fewer calories, less fat, and more than twice the fiber of brown rice." That’s cool with me! You know my stance on the getting the most food for my nutrition buck! Bulgur seems like a natural bulker with 1 cup weighing in at only 150 calories, no fat and 8g of fiber. And of course it’s whole grain, don’t even get me started on all the benefits of whole grains.

So what IS it, exactly? Great question and I was quite surprised by the answer. Bulgur is simply precooked, dried, whole wheat. That’s it!

It apparently comes in grain sizes (fine, medium, coarse) but I didn’t have that many choices at my grocery store. I’m assuming the brand I bought is medium or coarse but it is also available in fine. I’ve seen many recipe using it in veggies burgers and of course, Tabouleh salad, which just seems to be everywhere anymore.

So far my only experience with it was in my latest veggie soup (which I LOVED it in) but I have plans on experimenting REAL soon. I’m even considering making a simple pilaf out of it and serving it to the husband and the toddler as a side dish. I will definitely let you know how that turns out!

In the mean time if any of you have more bulgur experience then I, please share. I love reading everyones ideas.

I made this on Friday during a complete food fest. The toddler was home form school and we spent the better part of the day in the kitchen like two happy clams chatting and munching. It was so much fun!

This is one of those possessed ideas I have from time to time. Literally I pulled everything out and then I just COOKED. I’m wasn’t quite sure what I was doing or how it was going to come out all I knew was that I wanted to soup. This is when I have the most fun in the kitchen. :~)

I used Bulgur for the first time in this recipe. I picked some up a few weeks ago on the suggestion of some comments and you guys are right, I love it! It added such great texture to the soup. I can’t wait to try it other ways. For those unfamiliar with Bulgur check out this site. I’m planning a post about it but haven’t had time. I’ll get one up this week. (Darn it! Now I committed) ;~P

• 1 red onion
• 3 bell peppers – preferably 1 red, yellow and green
• 1 can of corn drained
• 1 pint of cherry tomatoes
• 6 cups of your favorite broth or chicken stock (3 cans would work too)
• 1 can (15oz) black beans drained and rinsed
• 1 can (6oz) tomato paste
• 1 tbsp lime juice
• 1 tsp each ground cumin, chili powder and dried cilantro
• 1/2 cup dry bulgur (80g)
• Non-stick cooking spray
• Kosher salt

Preheat the oven to 500 degrees.

Arrange the onion, peppers, corn and tomatoes on a large cookie sheet sprayed with non-stick cooking spray. Sprinkle with a bit of kosher salt. Roast for about 1/2 hour shaking and turning the the veggies half way through.

While the veggies are cooking, Drain the beans and put the broth, beans, lime juice, and spices in a large stock pot.

Add the roasted veggies and bring to a boil. Add the bulgur and lower the heat. Simmer for about 15 minutes.

Shut off the heat and serve!

Now the calorie count and points are a little high for a mostly veggie brothy soup but it’s is very meal like and filling! If you do want to reduce the calories a bit go easy on the corn. I only had a large can but a smaller can would work just as well. This soup is also good source of Dietary Fiber, Vitamin A, Thiamin, Folate, Magnesium and Manganese, and a very good source of Vitamin C. Seriously, when I’m eating I feel so "healthy". LOL