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Yahoo
3 days ago
- Health
- Yahoo
Stuffed peppers get a healthful flavor makeover with chicken, ranch seasoning and quinoa
When you're considering delicious meals, stuffed peppers can offer a pleasurable mix of comfort and creativity. They offer a wide range of possibilities for fillings: meat, fish, cheese, grains and vegetables. In addition, the vibrant colors of the peppers indicate that they provide important vitamins and antioxidants. The practice of stuffing vegetables has evolved over time and in different countries – from the eastern Mediterranean and Middle East to Eastern Europe and Spain. Even Korea, Japan and countries in the Caribbean have versions of stuffed peppers. In today's recipe, we stuff peppers with an American mixture of ranch-flavored chicken, vegetables and quinoa, a whole-grain with a slightly nutty flavor. Bell peppers are green when they start growing. As they ripen and change colors, their nutrients and cancer-fighting properties change. In green peppers, lutein and zeaxanthin are important for eye health. In yellow and orange peppers, lutein and violaxanthin also can help to protect vision. Red peppers — the sweetest ones — contain lots of lycopene for heart health and bone health. They may also improve fertility in men. Although they are low in calories, bell peppers are high in vitamin C, an essential nutrient that helps the body heal wounds and absorb iron. Potassium in peppers is important for regulating fluid balance and lowering blood pressure. Vitamin A supports vision and the immune system, while vitamin B6 helps metabolism and improves brain function. Vitamin E protects against cell damage, and vitamin K aids in bone health and blood clotting. Whether you're looking for a cozy weeknight dinner, a make-ahead meal or a colorful main dish for a party, these stuffed peppers provide flavor, flair and lots of nutrients. Bethany Thayer is a registered dietitian nutritionist with Henry Ford Health. For more recipes and health information, visit For questions about today's recipe, email HenryFordLiveWell@ Serves: 4 / Prep time: 20 minutes / Total time: 1 hour 15 minutes 4 bell peppers Vegetable oil cooking spray 6 ounces cooked chicken breast, shredded 2 tablespoons ranch seasoning ½ sweet onion, diced 4 garlic cloves, minced 1 cup chopped broccoli florets ⅔ cup uncooked quinoa 1 ½ cups low-sodium chicken stock 4 tablespoons fat-free sour cream 4 teaspoons fresh chives Preheat the oven to 425 degrees. Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. Dice the tops that you cut off of each pepper and set aside. Place the whole peppers in a baking dish and spray with vegetable oil cooking spray. Roast the peppers for 10 to 15 minutes while you start the rest of the meal. More: This snack mix delivers plenty of crunch while keeping salt and fat under control In a medium-sized bowl, mix together the shredded chicken and ranch seasoning; set aside. Spray skillet with vegetable oil cooking spray and add the diced peppers, onion and garlic. Cook over medium-low heat. Cook until softened, about 3 minutes. Add the broccoli, quinoa and chicken stock. Bring the mixture to a boil, then reduce it to a simmer. Cover and cook for 15 minutes, or until the quinoa fluffs easily with a fork. Stir in the ranch-flavored shredded chicken. Fill each pepper with the quinoa mixture. More: Dutch Girl Donuts and the Schvitz owner buys iconic Detroit German restaurant Place the stuffed peppers in the oven and bake for another 15 minutes. Remove and top each one with 1 tablespoon sour cream and 1 teaspoon chives. Serve immediately. From Henry Ford Health 259 calories (13% from fat), 4 grams fat (1 gram sat. fat), 32 grams carbohydrates, 21 grams protein, 421 mg sodium, 37 mg cholesterol, 83 mg calcium, 5 grams fiber. Food exchanges: 1 ½ carbohydrate, 2 vegetables, 2 protein. . This article originally appeared on Detroit Free Press: Stuffed peppers get flavor update with chicken, ranch flavor, quinoa
Fox Sports
4 days ago
- Automotive
- Fox Sports
How to watch 2025 NASCAR Michigan: Schedule, start time, TV channel for Firekeepers Casino 400
The 2025 Firekeepers Casino 400 is back at Michigan International Speedway for another year of racing. A 400-mile race that requires 200 laps to complete, it will mark the next race of the 2025 NASCAR Cup Series season. Here's what you need to know about the race, how to watch and more. When is the Firekeepers Casino 400? The Firekeepers Casino 400 is scheduled for Sunday, June 8th at 2 p.m. ET. Where is the race? The Firekeepers Casino 400 will take place at Michigan International Speedway in Brooklyn, Michigan. How long is the race? The Firekeepers Casino 400 is a total of 200 laps and 400 miles. Where can I watch the Firekeepers Casino 400? What channel will it be on? The race will be broadcast live on Amazon Prime Video. How can I stream or watch the race without cable? The Firekeepers Casino 400 can be streamed on Amazon Prime Video. What is the Michigan International Speedway Schedule? Friday, June 6th NASCAR Craftsman Truck Series Practice - 1 p.m. ET ARCA Menards Series Practice - 2 p.m. ET ARCA Menards Series Qualifying - 3:05 p.m. ET ARCA Menards Series Henry Ford Health 200 - 5 p.m. ET (FS2) Saturday, June 7th NASCAR Craftsman Truck Series Qualifying - 8:05 a.m. ET (FS1) NASCAR Cup Series Practice - 9:30 a.m. ET (Prime Video) NASCAR Cup Series Qualifying - 10:40 a.m. ET (Prime Video) NASCAR Craftsman Truck Series DQS Solutions & Staffing 250 - 12 p.m. ET (FOX) Sunday, June 8th Who is driving in the race? There are 36 drivers entered into the Firekeepers Casino 400. Qualifying starts on Saturday, 6/7. recommended Get more from NASCAR Cup Series Follow your favorites to get information about games, news and more in this topic
Yahoo
24-05-2025
- Health
- Yahoo
Meat sizzling on a grill can create cancer-causing chemicals. Here's how to avoid them
With spring's arrival and warmer weather, you may be ready to fire up the grill. Grilling is a high-heat, low-fat cooking method that works great with colorful veggies and lean meats. It allows fat — and calories — to drip away, but that sizzling fat comes with some risks. When fat drips from the meat on the grill, it creates smoke that coats food in cancer-causing chemicals called polyaromatic hydrocarbons. The high heat also produces heterocyclic amines, another harmful compound. The good news is that you can reduce your exposure to these harmful chemicals without giving up grilling. Here's how: Use lean proteins like chicken or turkey. If using fattier cuts, trim excess fat. You can also grill on foil or wrap food in foil to prevent flare-ups. Use an acidic marinade such as those made with vinegar, citrus or wine. Surprisingly, this can cut carcinogen formation by up to 90%. Pre-cook thick cuts of meat in the oven or microwave, then finish on the grill to shorten grill time. Transfer food immediately and cook thoroughly (165 degrees for poultry, 160 for beef). Avoid charring your food. Grill over lower heat and flip often to prevent burning. Go meat-free. Grilled fruits and veggies don't drip fat and contain antioxidants that help fight cancer. In today's recipe for Grilled Chicken and Vegetable Kabobs we've used small pieces of lean chicken breast to reduce cook time, paired it with antioxidant-rich peppers, tomatoes and pineapple, and topped it with a low-sodium barbecue sauce. More: How to make best burgers Memorial Day weekend: Recipe, grilling tips To ensure food safety and reduce the risk of foodborne illness, divide your sauce: Set aside one portion to brush over your uncooked foods (discard the excess) and another to add a last coat of sauce to the fully cooked skewers. Keep your hands clean, use different plates and utensils for raw and cooked foods, and separate meat and vegetables. And always use a food thermometer. The chicken must reach 165 degrees to be safe. Bethany Thayer is a registered dietitian nutritionist with Henry Ford Health. For more recipes and health information, visit For questions about today's recipe, email HenryFordLiveWell@ Serves: 6 servings / Prep time: 20 minutes / Total time: 40 minutes Kebabs: 1 teaspoon chili powder 1 teaspoon smoked paprika 2 teaspoons onion powder 2 teaspoons garlic powder 2 teaspoons cumin 2 teaspoons brown sugar, packed ¼ teaspoon salt 1 pound chicken breast, cut into 12 pieces 1 medium red onion, cut into 12 large pieces 1 green bell pepper, stem and seeds removed, cut into 12 pieces 1 yellow bell pepper, stem and seeds removed, cut into 12 pieces 12 grape tomatoes 12 chunks of pineapple Vegetable oil cooking spray Barbecue sauce: 1 can (8 ounces) no-salt-added tomato sauce ¼ cup apple cider vinegar 2 tablespoons brown sugar 1 tablespoon Worcestershire sauce 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon chili powder Preheat oven to 400 degrees degrees or heat a grill to medium-high heat. If using wood skewers, soak them in water for 30 minutes to prevent them from burning. In a small bowl, combine chili powder, smoked paprika, onion powder, garlic powder, cumin, brown sugar and salt. Place chicken pieces in one bowl and place red onion, bell peppers, tomatoes, and pineapple in a separate bowl. Add half the spice mix to each bowl and mix to coat the chicken and the vegetable pieces. Allow to sit for 10-20 minutes while you make the barbecue sauce. Place a medium saucepan over medium heat and add all sauce ingredients, stirring to combine. Bring to a boil, then reduce heat and simmer for 5-10 minutes. Remove from heat and set aside. Using six long skewers, spear vegetable pieces and chicken until everything has been used (2 pieces of each item on each skewer). Divide the sauce, placing half in a small bowl and setting the other half aside. More: Memorial Day grilling: Our best recipes, tips and advice for 2025 Using a pastry brush, coat each skewer with sauce. Make sure to use up or discard any sauce that was in contact with the brush that touched the raw chicken. Coat grill or pan with vegetable oil spray and place skewers on it. Cook in oven or on grill until chicken reaches an internal temperature of 165 degrees, about 20 minutes. When done, use a clean brush to coat skewers with remaining half of the sauce. Serve warm, using any extra sauce for dipping. From Henry Ford Health 204 calories (11% from fat), 2.5 grams fat (0.5 grams sat. fat), 25 grams carbohydrates, 20 grams protein, 204 mg sodium, 55 mg cholesterol, 38 mg calcium, 4 grams fiber. Food exchanges: 2 carbohydrate, 2 protein, 1 vegetable. This article originally appeared on Detroit Free Press: Grilling meat can pose some health risks. Here's how to avoid them.
Yahoo
17-05-2025
- Health
- Yahoo
Easy cucumber salad enlivened by spicy Korean kimchi is perfect for picnics or potlucks
For a fast and refreshing side dish, our cucumber salad will simplify your preparation for any picnic or potluck. Today we are mixing cucumbers with spicy, store-bought kimchi to create a unique dish with lots of health benefits. Kimchi is a Korean food prepared with salted, pickled and fermented vegetables. It originally was made in large earthenware containers buried in the ground to regulate temperature and the fermentation process. It was developed to preserve vegetables so they could be eaten in the winter and during times when food was scarce. Spicy kimchi became popular in the mid-1800s, two centuries after chili peppers were introduced to Southeast Asia. The fermentation process develops probiotic, or 'good,' bacteria in the gut, which promotes digestion and proper nutrient absorption while reducing the risk of gastric cancer. Probiotic bacteria also help to strengthen the immune system and reduce cold symptoms. Low-calorie cucumbers are rich in vitamin K, which is important for blood clotting and bone health. The cabbage in this recipe is also rich in vitamin K and vitamin C for your immune system. More: The perfect Mother's Day treat In today's recipe, we're using some store-bought kimchi. To enhance flavor, prepared kimchi often contains a little bit of fish sauce. So if you want a vegan or vegetarian version of this salad, purchase vegan kimchi. Rice flour may be used in the fermenting process, making it gluten free. To prepare this easy salad, simply combine the kimchi with the cucumber, garlic and soy sauce. Then garnish the salad with sesame seeds and green onion, and chill it. Bethany Thayer is a registered dietitian nutritionist with Henry Ford Health. For more recipes and health information, visit For questions about today's recipe, email HenryFordLiveWell@ Serves: 2 / Prep time: 20 minutes / Total time: 20 minutes 1 English cucumber 1 teaspoon minced garlic 1 teaspoon low-sodium soy sauce ¼ cup spicy kimchi cabbage 1 teaspoon sesame seeds 1 green onion Slice cucumber into thin ¼-inch round slices. Combine garlic and soy sauce. Toss cucumbers in mixture and combine with kimchi cabbage. Top with sesame seeds and fresh chopped green onions for garnish. Serve cold. From Henry Ford Health 39 calories (21% from fat), 1 gram fat (0 grams sat. fat), 5 grams carbohydrates, 2 grams protein, 188 mg sodium, 0 mg cholesterol, 16 mg calcium, 1 gram fiber. Food exchanges: 1 vegetable. More: Savory bruschetta scones get their goodness from ingredients other than butter This article originally appeared on Detroit Free Press: Korean kimchi is key ingredient in easy, low-calorie cucumber salad
Washington Post
12-05-2025
- Health
- Washington Post
How to ease IBS symptoms
Consumer Reports has no financial relationship with any advertisers on this site. About 10 to 15 percent of adults in the United States have irritable bowel syndrome, a condition that causes abdominal pain, gas, diarrhea and constipation. It's typically diagnosed in early adulthood, but plenty of older adults deal with IBS symptoms. 'There is no 'cure' for IBS,' says Jessica Jou, a gastroenterologist at Henry Ford Health in Detroit. 'But there are effective strategies for managing symptoms and improving quality of life.'
