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back to the kitchen

My meals have not been the most exciting lately, which is really why I think that I haven’t been in the mood to blog.  I mean, who wants to see the same dinner every single night?! 🙂  You already get to see enough oatmeal and smoothies…

Pasta, simple salads, grilled cheese, simple salads, eggs, simple salads…that is basically what has been on the menu for the past month, which a few goodies thrown in there every once in awhile.  I have been wanting carbs, carbs and more carbs!

Last night, I finally decided that I wanted to make something for dinner!  So, I went with an old favorite – Stuffed Peppers.

Stuffed peppers really are super easy.  I popped 1 cup of rice into my rice cooker when I got home from work (on quick cook) and headed out for a 60 minute walk around the neighborhood for some fresh air and exercise.

Once home, the rice was done!  So, I cut up the peppers and placed them in the oven to cook a bit while I was making the filling.

Into the filling went diced pepper, frozen peas, frozen corn, brown rice and taco seasoning (which I cheated and bought at the store).  After that was all heated through, I added a few big spoonfuls of salsa and a sprinkling of cheddar cheese.  So simple!

Stuff your peppers and bake for about 20 minutes, until the peppers are soft.

The rice takes awhile to cook, but if you use precooked rice, then you have yourself a simple weeknight meal!

Tonight, I got even more creative (but still kept it simple).

I had a craving for broccoli cheddar soup, so into my vita mix went the following:

  • 1 cup of 1% milk
  • 1/2 cup roughly chopped cheddar cheese
  • 1 head of chopped, steamed broccoli
  • 1/4 sauteed onion
  • 1 tsp tapioca startch to thicken
  • salt and pepper to taste

Once everything was pureed, I left the vitamix on for a good 5 minutes to make it hot!

YUM!!  Garnish your soup with a few broccoli florets and some shredded cheddar cheese.

Along with the soup, I made up some easy homemade corn muffins and roasted some asparagus in the oven with a sprinkle of olive oil, salt and pepper.

All in all, it was a great meal.  Just what I was craving!

The corn muffins were just ok, but I thought I’d give you the recipe anyways.  I mixed them up first to get them cooking while I was making the soup.

  • 1.5 cups flour
  • 1 cup yellow cornmeal
  • 1/3 cups turbinado sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 egg
  • 1.5 cups milk
  • 1/3 cup safflower oil

Mix your dry ingredients together.  Mix your wet ingredients together.  Then, add the wet to your dry and mix to combine.

Pour into muffin tins of choice and bake at 400 degrees for 15-20 minutes until slightly browned.

Serve warm with a pat of butter.  Mmmm…

A delicious meal.


2 Responses

  1. Your peppers look AMAZING! I would have never thought to use taco seasoning.

  2. – This is so exciting! Thank you Bea, Dre9, Haalo, Jen, Lara, Lynne and Patricia. I feel hrenood. By the way, some of the photos aren’t showing up on the page, and a few of the links are broken, or don’t go where they are intended. Just to let you know. Also, is there html for a fabulous DMBLGIT button to go on our site? From the pictures I can see, there was quite a bit of stiff competition. Thanks again!

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