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Posts Tagged ‘peppers’

Chait introduced me to this amazing salad this weekend. I am obsessed!

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So Simple, So Delicious

  • 1 cucumber
  • 3 or 4 peppers red and yellow
  • 1 red onion
  • 5 large tomatoes
  • 1 tbsp. olive oil
  • juice of 1 or 2 lemons
  • tons of salt and pepper – as Chait says, “more than you think is enough”
  1. Dice everything into little small pieces.
  2. Right before serving, season with lemon juice, olive oil and salt and pepper
  3. ENJOY!!


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Today was a good day. I ran about 6 miles with Katie this morning, after a delicious mug of iced coffee.

Then I …

  • watered the plants, especially the garden
  • weeded
  • vacuumed the whole house
  • dusted the down stairs
  • cleaned out my hair stuff – headbands and ribbons I don’t use anymore
  • folded laundry and put it away
  • washed the kitchen floor
  • cleaned the bathrooms
  • wrote a few belated thank you notes
  • unloaded the dishwasher
  • painted the mudroom
  • wrote a grad school paper on Increasing Reading Comprehension

I didn’t really leave the house today because I had a ton to do and if I went anywhere, chances are, I would have ended up shopping!

Somewhere in the middle of the list of things I was doing, I stopped for lunch. The perfect lunch. A repeat from last night’s dinner with the addition of some sprialized beets.

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In the collard greens:

  • hummus
  • guac
  • refried beans
  • spiralized beets
  • mango salsa
  • a spoonful of rice
  • spicy taco sauce

Lunch Dessert:

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Cherries, Strawberries and AB

Then I had a purple monster(blueberries, banana, Vega Smoothie Infusion, almond milk) around 3:30pm, while I was working on the paper. It was the perfect day to sit outside on the deck and write, warm and sunny but not hot and sweaty.

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Then Janelle, Brady’s sister, and I rode on the bike path for about an hour. When we got home, we were hungry!

I have an obsession with cookbooks and cooking magazines, as I assume many people who read food blogs do, and Brady called me out on it this weekend. We were driving to the lake and as always, I was looking through a magazine ripping out recipes I want to try. Brady looked over at what I was doing and said “why don’t you every make any of the those recipes, you are always finding them.” True. Very True.

So tonight I made my own adaptation of Cous Cous Cakes from this month’s Cooking Light. We enjoyed these little cakes/piles of whole grain goodness, with salmon.

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Balsamic Honey Salmon

  • balsamic vinegar
  • honey dijon mustard
  • honey
  • salt and pepper

Cover salmon with the listed ingredients and marinate all day!

Quinoa Cakes – adapted from Cooking Light’s CousCous Cakes

  • 1 c. quinoa cooked in 2 c. water
  • 4 fresh basil leaves chopped into little pieces
  • 3 small peppers, chopped into little pieces
  • 2 egg whites
  • 2 laughing cow light cheese wedges
  • salt and pepper
  1. Mix cooked quinoa with above ingredients.
  2. Spoon quinoa mixture into a sprayed frying pan.
  3. Let quinoa cook until golden brown on one side and the egg white is cooked.
  4. Serve warm!

* I believe these should be fried a little bit, but I didn’t want to do that so they fell apart. Next time, I will put them on for longer before flipping them!

Yum!

This recipe was great and I am excited to try some of the other 4083508243 recipes I have ripped out over the past few years!

I am off to do an online grad school chat and visit our neighbors new baby!

🙂

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After returning home from our 6 hour drive from Nashville, we unpacked and relaxed. We were both sore from being in the car for so long. I decided to go for a 3 mile jog to get some of the lactic acid out of my legs and hopefully make going down the stairs easier tomorrow.

While I was gone, Brady set to work on dinner. This is what he came up with. It HIT the SPOT!

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This salad included:

  • romaine
  • spinach
  • arugula
  • grilled salmon
  • avocado
  • tomato
  • chickpeas
  • grilled sweet peppers
  • black beans
  • quinoa
  • mango-peach salsa
  • cucumber

It was just what I needed.

Tomorrow’s lunches are packed with leftovers and ready to go. My kids have their huge state test – the Ohio Achievement Test (OAT) tomorrow so I am hoping they got to bed early tonight!

🙂 Hope your Monday is great!

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This weekend was great! Relaxing but busy at the same time! I have few recipes to post – a fun pizza night and some VERY healthy cookies that turned out great! I will get to that soon. 🙂 With 8 more days of school until Spring break, I am having a hard time concentrating on anything.

Tonight my girlfriend Jen and I made cookies for our bookclub tomorrow. I will post a full recap tomorrow night! While we were busy, Brady – my wonderful husband – made dinner! It was an experiment, but it turned out great! In fact, I would add it to the list to make for company, maybe as an appetizer or maybe stuffed into large peppers for an entree!

Brady’s Quinoa – Feta – Avocado Stuffed Peppers

  • small sweet peppers, as many as you want to stuff
  • 1/4 c. fat free feta
  • 1/2 avocado
  • 1/2 c. quinoa

Mix the avocado, quinoa and feta together and stuff into the mini peppers. Then bake at 400 for 20 min. or until soft and browned. 🙂

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We had these with salmon and WAY to many multigrain – Food Should Taste Good chips.

🙂 11 days until Florida!

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This was my pick of the week for the Craving Ellie in My Belly group! Here is the original recipe plus my changes!

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Ellie’s Greek Stuffed Peppers

* 1 pound lean ground beef (I used extra lean ground turkey)

* 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

* 1 medium zucchini, coarsely grated (about 2 cups)

* 1 small onion, minced (about 1 cup)

* 1/2 cup bulghur

* 1 egg, lightly beaten (I used egg whites)

* 1/2 teaspoon dried oregano

* 1/2 teaspoon salt

* Freshly ground black pepper

* 3 red bell peppers, halved lengthwise, cores and ribs removed (I used green)

* 2 (14 1/2-ounce) cans low-sodium stewed tomatoes, finely chopped (I used diced)

* 1/3 cup crumbled feta cheese

Directions

   1. Preheat the oven to 350 degrees F.

   2. In a large bowl combine the beef, spinach, zucchini, onion, quinoa/bulghur, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined.

   3. Arrange the pepper halves cut side up in a 9 by 13-inch baking dish and fill each pepper half with the meat mixture. Pour the tomatoes over the peppers and sprinkle with the feta cheese. Cover with foil and bake for 30 minutes. Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 25 minutes longer.

These were great! I would make them again to share with friends of family! I also loved the leftovers in my lunch. A very clean Ellie meal!

Check back for next weeks meal: Chicken with Mango BBQ Sauce hosted by Aggie!

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For the chili I made this week I mixed:

  • 1 box of Fantastic Foods vegetarian chili
  • 1 can of diced tomatoes with juice
  • 1 can drained chickpeas
  • 1 can drained white beans
  • hot pepper flakes
  • 3 c. of water
  • 1/2 bag of tri-colored peppers, found in the frozen section of Trader Joe’s

Heat and serve!!

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A Christmas Dehydrator!

For Christmas this year, I got Brady (actually I got it for both of us) a dehydrator!  He wanted one to make beef jerky and I wanted one to make dried fruit and other treats like Gina!

To start, we made dried apples, oranges, kiwis, and bananas.  Brady also tried putting in some fillet, but we cooked it too long!  Then we made fruit roll up with 1 bag of berry medley from TJ’s.  Here is the overview…

img_2465img_2467Brady hard at work…after the CAVS game last night (notice the LeBron shirt!)

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Berry Medley Fruit Leather!!

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Does anyone have any good ideas and recipes for the dehydrator?!  I am so excited to use it!!

🙂

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I had a really long day at school and didn’t get home until 6:15pm!  That is late for me!  I was happy that I got a great morning workout in this morning. I did weights and then went to 45 minutes of spinning class.  It was a much needed workout after tons of baking and drinking wine all weekend!   I have another big workout planned for morning, unless we get a snow delay…..cross your fingers for me!

So when I finally got home, I threw together a great meal for both of us!  After we ate, we worked on Christmas cards, baked bread for neighbors and friends and watched Step Brothers – for the first time.  It was funny, but I was not really in the mood.  I would have much rather watched Miracle on 34th St. or Elf.  Oh well!

His and Her Super Stuffed Pepper

His:

  • 1/2 can of healthy request tomato soup
  • 1 can of chopped black olives
  • 1/3 lb. of very lean ground beef
  • 3/4 c. of cooked bulgar
  • hot pepper flakes + salt and pepper
  • 1/2 can of great northern beans

Hers

  • 1/2 can of healthy request tomato soup
  • 1/2 can of great northern beans
  • 3/4 c. bulgar
  • 2 veggie burgers (microwaved and broken into parts)
  • 1/2 can of black eyed peas
  • red pepper flakes + salt and pepper
  1. Cook the bulgar as directed.
  2. Cook meat and warm veggie burgers
  3. Mix beans and soup and spices with meat or veggie burger
  4. Put mixture into a green pepper(cut and cleaned out)
  5. Bake at 400 for 20 min.  We liked them a little crunchy, not soggy.

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His

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I will be making this dinner again!  Both of us loved it, it was easy, healthy and filling!  I would make this for company too!

The plan for tomorrow is:

  • an early morning workout
  • school
  • post office
  • making hostess gifts for our school holiday party
  • out to dinner with friends
  • cheering Brady on at his soccer game!!

2.5 days of school with kids until break!!

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For lunch I made two different paninis – one sweet and the other savory, both warm and gooey 🙂

BPA Panini or Brie Pepper Arugula Panini

  • 2 slices Trader Joes Sprouted Wheat bread sprayed with a little olive oil spray
  • 2 very thin slices of brie cheese fresh from a wheel or wedge
  • 2 small sweet peppers- sliced – I love the orange, red and yellow ones at Costco!!
  • a few pieces of fresh arugula

Place the bread on the panini maker and add cheese, peppers and arugula.  Close panini maker and wait…patiently until it is ooey gooey golden brown!

The other panini I made was sweet!

PBP or Peanut Butter Banana Panini

  • 2 slices of Trader Joe’s Sprouted Wheat bread
  • 1 T peanut butter or PB flax spread which I often use
  • 1/2 ripe banana – sliced thin and long
  • Peach Jam (homemade 🙂 for dipping

Throw everything on the panini maker and wait.  I used the jam for a little dipping sauce!  I can’t wait to make these some Sunday more for a brunch with friends!!  Who wants to come? 🙂

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