So, this week my tub arrived from Tara’s giveaway that I won!! It is absolutely beautiful!! Kim, at the Scarlett Boutique, did a GREAT job! There was also a fun little neck tie for Elton in the tub! He was so excited and he didn’t even mind wearing it for several hours. So sweet of Tara & Sadie to think of Elton too
Elton in his tie
*Remember, you can still vote for Elton in his photo contest by clicking here
On Monday night, hubby and I went and had sushi at our favorite sushi place. We also splurged and had dessert. I honestly think this is THE best dessert in town. If you have an “In The Raw” sushi restaurant close to you, I HIGHLY recommend going and getting the chocolate gateau! It is baked and has warm chocolate coming out of the middle… YUM
On Wednesday night, I made turkey and rice stuffed red peppers! My husband and brother thought they turned out great! Here is the recipe and two pics I snapped.
4 red bell peppers, tops, ribs and seeds removed
1/2 pound ground turkey breast
1 cup cooked brown rice
1 small onion, finely chopped
1 garlic clove, peeled and minced
1/2 cup canned black beans, rinsed and drained
1/2 cup corn fresh, canned, or thawed frozen
1/4 cup flat-leaf parsley, finely minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons Parmesan cheese, grated
2 tablespoons bread crumbs, preferably whole-grain
Preheat the oven to 400.
Taking care not to make any holes, cut a very thin slice off the bottom of each bell pepper, just enough to help them stand straight and solidly. Set aside.
For the filling, in a large bowl combine the turkey, rice, onion, garlic, corn, parsley, oregano, salt and pepper. Add beans, mixing in lightly with a fork so beans aren’t mashed. Set aside.
Divide the filling into four portions, packing each pepper with the mixture, mounding any extra at the top. Place stuffed peppers in a baking dish just large enough to hold them. Pour in 1 cup of water. Cover the dish with foil and bake in the center of the oven for 40 minutes.
In the meantime, combine cheese with the breadcrumbs in a small bowl. After 40 minutes of baking, uncover peppers. Sprinkle cheese/crumb mixture over top of each pepper. Continue baking the peppers, uncovered, 15 to 20 minutes or until the peppers are soft when pierced with a knife but not collapsing. Let set until cool enough to eat, about 10 to 20 minutes; serve.
***I changed up the process a bit because I thought it would be quicker. I cooked the ground turkey in a skillet then added the other ingredients. I boiled the peppers on the stove as well. Once I stuffed them, I put the cheese and bread crumbs on top and broiled them for a few minutes in the oven! (I also did not put as much oregano as it called for..not a HUGE fan of a lot..)
Nutritional Info Per Serving: 249 cals, 5 g. total fat (2 g. sat fat), 505 mg. sod, 31 g. carb, 19 g. protein, 6 g. dietary fiber
This recipe from CDKitchen.com.
The finished product!
I’m very happy today is FRIDAY We are planning to have another relaxing weekend! Tonight, hubby and I are going to some friends, Judd & Kristen’s, for dinner and to hang out. Tomorrow morning hubby is going to golf for a bit and I am going to help/hang with some friends who are having a garage sale. Tomorrow night, hubby and I are going to watch Lucy for a few hours while her mom and dad go to a wedding. That will be fun!
Anyone doing anything exciting this weekend? I cannot believe tomorrow is the first day of AUGUST! Where does time go?
If you need anything from The Gap, Banana & Old Navy you can click here to get a 30% off coupon. It is is only good until August 2nd. The best part about this is 5% of it goes to The Leukemia & Lymphoma Society.
have a good weekend!
xoxo ~ Megan