Happy Monday, everyone! Hope you guys had a great weekend. I relaxed almost all day on Saturday: working, eating brunch with Chi and watching Shutter Island and V For Vendetta at night. It doesn’t sound like much, but the small things really are the best things sometimes. I spent Sunday volunteering and studying hard for a crucial Microbiology test. I can’t believe school is over in a little more than a month, I’m really nervous and excited for the same time.
Summer means traveling to So Cal, China, Japan and New York! 🙂 This is my first summer (in a long time) that I don’t have any summer classes so I am definitely taking advantage and soaking up culture in different places.
To continue with my meal-planning challenge, I finished off the week really solid on Friday.
I skipped breakfast and ate brunch, which was angel hair pasta served with homemade pesto sauce, artichokes, mushrooms and roasted pine nuts. I made about three servings, so Chi came home to eat lunch.
Dinner was really easy to make. Since I enjoyed my caprese flatbread sandwich so much, I recreated it into a pizza version. I used store bought TJs flatbread as the base, spread leftover pesto and tomato sauce, cut tomatoes and mozzarella onto the top, sautéed mushrooms and sprinkled fresh Parm. Stuck it in the oven at 425° for 15 minutes, and viola!
Not pictured was a side salad, with olive oil and balsamic vinaigrette. I didn’t realize my mistake until the bowl was empty. 😛
Bonus picture of the humungous burger I ate on Saturday at Pork Store Cafe. Ironically, we both didn’t eat pork!
This burger was served with a fried egg, avocado and Harvarti cheese. So good, although I was a little intimidated when the server brought out our food.
Smoothie (bananas, strawberries, raspberries, spinach, almond milk and chia seeds) Yogurt parfait (Fage yogurt, strawberries, raspberries and granola) Apples with nut butter (Almond, peanut, sunflower butter)Plain ol’ banana Cereal and almond milk w/ bananas
- Banana Bread Oatmeal
Flatbread Sandwich (w/ tomato, avocado, basil and mozzarella) T’s Salad (w/ spring mix, mushroom, raw onion, tomato, jalapeño and cucumber) Pasta (w/ pesto, capers, pine nuts and artichoke) Toma tacos Fresca w/ friends Omelette (w/ eggs, potatoes, mushrooms and avocado)
Steak, red roasted potatoes and kale & mushroom salad Bell Peppers stuffed (w/ turkey) (recipe coming soon!) Chicken breast (w/ sweet potato and a side salad) Flatbread pizza Blue Barn, maybe?Southern Pacific Brewing
Knocked it out the ball park! Doing the whole food diary thing was really fun, but I don’t think I could do it everyday! It’s pretty exhaustive to have to make sure your food looks (and taste!) good enough to put it on display for the whole world to see. I did really enjoy seeing my progress, so maybe I will do it once every couple of months for ideas.
I mentioned last time that I was going to post my Stuffed Pepper recipe, so here it goes! It’s so easy to make and the hardest part is waiting for it to finish baking in the oven. I forgot where I found this recipe, as the first time I made it was a few years ago. So, if anyone has a source, please e-mail me and I gladly will give credit where credit is due!
Turkey Stuffed Bell Peppers
Prep time: 20 minutes
Cook time: 10 minutes
Bake time: 1 hour and 30 minutes
(**Few items missing from picture, due to a hungry roommate that decided he wanted dinner last minute)
- 4 Bell Peppers, any color
- 1 Roma Tomato
- 1 Lb Ground Turkey
- 1/2 Medium Sized Onion
- 1 Carrot
- 1 Zucchini
- 1 Clove of Garlic
- 3 Tbs Shredded Cheese
- 2 Tbs Olive Oil
- 1 Tbs Herbs De Provence
- 1 Tsp Oregano
- 1 Tsp Paprika
- 1/2 Tsp Sugar
- Salt and pepper, to taste
**Herbs are completely up to your taste buds and family, I’m sure the turkey will taste delicious with however you season it.
1. Slice the top off three bell peppers and carve the insides clean. Put aside until it’s time to stuff.
2. Use a blender/food processor to chop and grind the carrot and zucchini into minced pieces. Set aside until it’s time to cook the turkey meat.
FOR THE SAUCE
1. Chop 1 bell pepper and boil it in a small pot for 15 minutes, or until the pepper becomes tender.
2. Drain the pepper and puree the tender pepper and roma tomato into the food processor until it becomes a liquid. Season with salt, pepper and a little bit of sugar. Set aside.
COOKING THE MEAT
1. Heat a large pan with olive oil and sauté 1/2 an onion and a clove of garlic into the pan. When aroma fills the air, add the ground turkey, Herbs de Provence, Oregano. As turkey cooks through, stir in the grated carrot and zucchini.
2. Stir in 1/2 cup of the tomato-pepper sauce. At this point, taste the turkey and add salt and pepper as needed.
STUFFING AND BAKING
1. Preheat the oven to 350°.
2. Spoon in the turkey until it reaches the top. Then, add a tbs of the sauce, a layer of grated/shredded Parm, and more turkey on top.
3. Crown each pepper with it’s matching top. Pour the remaining sauce onto the bottom of the baking dish and cover the whole thing with tin foil. Put the covered peppers in the oven for 1 hour covered and then 1/2 hour uncovered.
4. Enjoy with a side of salad or potatoes! Don’t forget a cold beer or glass of wine to complement your meal.
That’s it! It was surprisingly very easy and I didn’t feel overwhelmed at any step. The peppers came out tender and really perfected the flavor of the turkey. Let me know if you have any questions!
Any delicious recipes you made this week? How did your meal planning go?