Sunday, October 25, 2009
Lest you think I'm not cooking, let me assure you that I am. This was my first attempt at stuffed peppers and it's not too bad.
1 box of Spanish rice
1 can of diced tomatoes
1 medium yellow onion
three cloves of garlic
salt and pepper
Prepare box of Spanish rice according to directions. Usually, if you buy the boxes, they instruct you to add a can of diced tomatoes. You should definitely do this. Dice the onion and mince the garlic while preparing the rice. When rice is finished, set aside.
Heat a few tablespoons of olive oil and add garlic and onion. Let the onions cook until translucent, then add ground turkey. Brown the turkey. When it's close to being finished, add seasonings. I always just kind of eye this stuff, as you well know by now.
While the turkey is cooking, cut the tops off the bell peppers and pull out the centers. When turkey is finished, add rice back to the skillet and stir together. Sprinkle shredded cheese, (I use a Mexican blend), over the mixture, and then stuff the peppers. Sprinkle more cheese over the tops, then place in a baking dish and cover with aluminum foil. Cook for at least 35 minutes in a 350-degree oven. Enjoy!
Sunday, October 11, 2009
I didn't know quite what to do for dinner this week, only that I was feeling a little lazy, so I picked up a roast chicken from Sunflower Market and then bought some red potatoes, sweet potatoes, an eggplant, and green beans. I tossed the eggplant in olive oil, salt, pepper, and Italian seasoning and roasted them in the oven, not sure how long. I tossed the potatoes in olive oil and seasoning salt and roasted them for about 45 minutes at 400 degrees. I boiled the green beans to get them tender, before sauteeing them in olive oil and garlic. A pretty healthy, well-rounded dinner.