Italian Stuffed Peppers
For a while now I have been hearing about something called “Bountiful Baskets“. Basically you pay about 16.50 a week to get a variety of 6 different fruits, and 6 different vegetables. And its a surprise – so you have no idea what will be in your basket each week. You have to sign up by Tuesday night at 10PM and you will pick your basket up on Saturday morning, our time is 7AM. And everything is as organic as possible (you can pay 10 more for completely organic) and as local as possible too.
We have participated in this for the past 2 weeks, and we have been happy with what we have gotten. We are trying to eat healthier and we figured getting more fruits and veggies was a great place to start. Anyway, you get a lot of stuff and since its a surprise its a fun way to try new things. We actually haven’t gotten anything too weird yet, and we’re okay with that.
Our first week we got green peppers in our basket and I had actually purchased a red and a green pepper from the store a week before (the hope is also we won’t have to buy fruits and vegetables from the grocery store). Well, we needed to use our peppers and we also had onions and tomatoes to use and so I came up with this recipe.
1 onion, diced
1 tomato, diced
12 mushrooms, diced**
1 TBS minced garlic
1 TBS oil
1 1/4 lbs ground Italian seasoned turkey (you could use pork or beef as well)**
8 oz tomato sauce
1 tsp oregano
1 tsp basil
1 1/2 tsp salt
2 cups whole grain rice, cooked
1/2 cup Parmesan**
3/4 cup mozarella
6-8 peppers
**optional
1. Cut tops of peppers off and remove seeds. Dice pepper tops.
2. Add diced pepper, onion, tomato, mushrooms, garlic and oil to a saute pan.
3. Saute the vegetables and garlic for about 10 minutes, stirring occasionally until soft.
4. Meanwhile in another pan brown ground turkey.
5. Add tomato sauce, oregano, basil and salt to vegetables and simmer for about 5 minutes.
6. Add ground turkey, rice and parmesan to vegetable mixture. Stir well.
7. Stuff as much of the mixture into each pepper. Keeping the tops level with the top of the peppers.
8. Put stuffed peppers on a cookie sheet.
9. Bake for 30 minutes in an oven preheated to 375 degrees.
10. Top each pepper with mozzarella. Bake for an additional 10-15 minutes till mozzarella is golden brown.
Enjoy.
Grilled Chicken Citrus Salad with Citrus Vinaigrette
I saw this recipe on Our Best Bites and thought; hmmm…. that looks pretty good and then Friday afternoon, Craig and I went to Panera Bread. I had the Strawberry Poppy-seed Salad and thought I could eat this everyday and not be bored, it was so good. These two events hatched an idea and ta da, this recipe was born. Read the rest of this entry
Baked Apple French Toast
Have I told you in my church I work with young ladies ages 12 and 13? Every week we have a nightly activity; either with other young women 14-18 and/or other young men ages 12-18 or just our small group. These activities all should be planned and directed by the young women themselves with guidance by their adult leader. in this case me. This Sunday morning, I invited my 4 young Beehives, for that is what we call them, over for breakfast and a planning meeting. It was successful in 3 ways; one – I got to know these beautiful girls better, two – we did some great planning and scheduling with activities and three – we ate a delicious breakfast of baked apple French Toast. So delicious in fact that I wanted to share with you the recipe. Read the rest of this entry
Copy Cat Alice Springs Chicken – Outback Steak House
About 3 years ago my friend Elise invited me to go with a group of her friends on a trip to California. I didn’t know if I should go because I had homework and work but decided I would go to the group planning meeting with her anyway. On May 19th 2009 I met Nate Berrett. I decided I could manage to go on the trip, so the Friday of Memorial Day weekend we took off and headed south. I thought Nate was really cute, so I made sure to be in the same car as him the whole drive down so I could get to know him… That Sunday of the trip he held my hand and kissed me. That would be 3 years ago, today. We eventually came back to Utah and started dating. Our second real date was a double date with Elise and Dain (Nate’s brother) and we went to Outback Steak House. Although I love Outback, I’m not a huge fan of steaks, so I ordered the Alice Springs Chicken. The chicken was amazing and has since become the only thing I ordered there. (Read more of our story here) Read the rest of this entry
French Bread ??
I don’t really know what to call this bread, except for delicious. I’m no expert on different types of bread, so based on my description, pictures, and you making this, please tell me what kind of bread you think it is? The recipe I got it from was a “french bread” recipe, however despite the great reviews, most people said it didn’t have the hard crust on the outside that normal french bread has — and that’s true. Maybe I would describe it as a baguette, but that’s pretty much just small loaves of french bread. Anyway, the inside texture is like baguette but the outside isn’t super crunchy, but I still loved this bread. And Nate actually said he doesn’t like the hard crust on bread because it’s harder to eat. So, basically, we both love this bread.
Peanut Butter Bars
One of our favorite treats to splurge on (and when I say splurge I don’t mean money-wise I mean calorie-wise) are Macey’s Bakery’s Peanut Butter Bars. They are the perfect combination of chocolate and peanut butter. — They seem slightly undercooked, giving them the delicious cookie doughish taste, and the chocolate frosting is to die for.
I’ve wondered for a while if I could make my own version of these bars, to save us the trip to Macey’s. A few weeks ago my friend Liz said she made peanut butter bars for an activity and so I figured I’d give her recipe a go. The first time I made these on Monday they were good, but not great. Nate said they needed more sugar, I thought they needed a little less oats. Well, I wanted needed to bring a treat to share with my students today, so I decided to try the peanut butter bars, and just tweak the recipe a little more. So I added more sugar and more flour and less oats. Read the rest of this entry
Lemon Ricotta Pancakes – Guest Post from Hima at My Musings
I am so excited to have one of our lovely sponsors visiting with us today. Hima from My Musings is visiting and sharing an amazing recipe for Lemon Ricotta Pancakes. Here’s Hima for you.
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Hi everybody! I’m Hima and I blog over at My Musings. I’ve got a lovely little recipe to share with you today, but first, a little bit aout me, myself, and I. I am a 14 year-old, self-described optimist living in the Silicon Valley (CA). I always try to enjoy the little things in life, and I’m absolutely addicted to strawberries and sea salt chocolate covered almonds. I just got my first degree black belt in taekwondo. My blog is mainly a lifestyle blog, but I love to do recipes, fashion, music, and just about every thing! Read the rest of this entry
