Tag Archives: Vegetables

Life Lately

It’s been a year since I started this blog and I am still figuring out which direction I am headed with it. I have bursts of blogging motivation and then I have periods where I am just not feeling it. And then there is the whole time commitment. Especially if I am doing an informative post-the research takes time! Sometimes I feel silly, and other times I remind myself that I started this blog for me-not for anyone else. Anyways, life has been fairly busy lately: substitute teaching at three different schools, waitressing nights and weekends, along with some fun stuff! Today marks the first day of my ‘Spring Break’ according to the school schedule, despite the less than spring like weather. Hopefully it will warm up soon!

The Main Attraction

The Main Attraction

The Birthday Bash: Last week was my brother’s birthday and his spring break from college. I was so pumped to see him, even if it was only for a couple of days. We had lots to catch up on! Our family tradition for birthdays is that we get to choose what we’d like to have for dinner and dessert. Chicken fajitas and dense chocolate cake!

Yes please!

Yes Please!

Last week my Mom and I took a day to go shopping and out for lunch. It was a much-needed day! I always forget how exhausting shopping is though! I hadn’t been to Target in ages and was needing to get my fix. I have been wanting to buy some things to make my apartment a little more ‘home-y’. And lunch at Panera is always a win!

Perfect for a Gloomy Day: Vegetable Soup plus a Grilled Ham and Cheese!

Perfect for a Gloomy Day: Vegetable Soup plus a Grilled Ham and Cheese!

Signs of Spring: I am finally starting to crave my giant salads again. During the winter I crave warm comfort food, so salads have taken a backseat for a bit, but my love for a huge plate of veggies is slowly coming back! Must be a sign of Spring!

One Benefit of Waitressing: The Salad Bar!

One Benefit of Waitressing: The Salad Bar!

Another sign of Spring? The Gerbera daisies that my Mom surprised me with at work! I was so excited when she showed up with these beauties!

Coral!

Happy Spring!

School Stories: I have decided that the worst area to substitute teach for is band or music. Ugh. This is mostly because I am not musically inclined in the least bit. I have also come to the conclusion that allowing 30 middle school students to have musical instruments should be questioned. Most of them use them as noise makers, not music makers! Plus, the last time that I subbed for a band teacher the room was a disaster. And check out part of the plans that she left me:

Check Period 4!

Check Period 4!

Um, clean up your room? No thank you. I couldn’t believe that this request was part of the teacher’s plans. I had never subbed for that teacher before so how was I supposed to know what to do with the piles of paper and random instrument pieces laying everywhere? Messy classrooms are a pet peeve of mine, can you tell?!

The other day I subbed in a Kindergarten classroom and first thing in the morning one little boy gave me this to ‘save and eat after my lunch.’

The Perfect After Lunch Dessert!

No Portion Control Needed!

A single jellybean! How sweet of him! I thought this was incredibly amusing, but I didn’t eat the jellybean-too many questions concerning its whereabouts!

Even though I am still working at my waitressing job over Spring Break, I am looking forward to having some more down time. I am also hoping that the sun will begin to make more of an appearance so I can get some good runs in!

Are you going anywhere for Spring Break?

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Curried Stuffed Peppers

This recipe involves two things that are fairly new to my life. The whole concept of stuffed peppers. Yup, never had them until I started making them last summer! And curry. I know. I have seriously been missing out. After combining these two ingredients, I am pretty sure that I will never make stuffed peppers any other way!

The beginning...

The beginning…

And, can I just say how nice it was to be eating a vegetable other than spinach? Winter means crazy expensive vegetables that have very little taste, so I usually avoid buying anything other than spinach and mushrooms. However, sweet peppers were on sale!

Curried Stuffed Peppers

Ingredients

  • 4 peppers, clean and halved
  • 1 lb ground beef
  • 1 small onion, chopped
  • 1/2 cup mushrooms, chopped
  • 1/2 cup coconut milk
  • 1-2 Tb Curry
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 cup tomato sauce
  • 1 Tb Brewer’s Yeast

Method

  1. Preheat your oven to 325°F. Place your halved peppers in a casserole dish and bake for 20 minutes or until slightly softened.
  2. In a pan, cook the ground beef and onions. Drain the meat if necessary once it is cooked through. Add the mushrooms, coconut milk, and spices. Simmer for about 10 minutes.
  3. Once the peppers have softened, fill them with the beef mixture. Top with 2 Tablespoons of tomato sauce. Bake for 20 minutes (or until you can’t stand it any longer!)
  4. Sprinkle with Brewer’s Yeast before serving if you’d like.
Dinner is served!

Dinner is served!

Not only are these amazing right after they are made, but they are also great as leftovers! They will surely inspire some lunch room jealousy!

P.S. This recipe is dedicated to my Mama because she came up with the ingenious idea to add the curry! I just expanded the recipe with coconut milk!

What is your favorite stuffed pepper recipe?

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Easy Chicken Soup [A Recipe]

I think the whole world is battle some type of cold, flu, sickness inducing germ. Or maybe just the people in my world. I have been battling a cold, which is hopefully nearing the end of its stay! By the sounds of it, I think I have gotten only a small dose of the germs that have been going around the school that I work at.

Last week all I wanted was chicken soup. And to sleep. Chicken soup always sounds good to me when I am sick. However, I don’t care much for the canned varieties of chicken soup. So I decided to make my own! Thankfully, I had most of the ingredients on hand and it came together in a flash! The warm broth, protein, and vitamin packed veggies were perfect to help fight my stuffy head misery and cold.

Chicken Soup

Chicken and Veggie Soup

Ingredients:

3 large chicken breasts

1 Container of chicken broth (preferably organic and low sodium)

1 Medium onion, chopped

2 Stalks of celery, chopped

2 Cups frozen green beans

3 Large carrots sliced into discs and steamed until soft

1 tsp onion powder

1 tsp garlic powder

Pepper and salt to taste

Method:

1. Place your chicken in a large soup pot. Season with onion powder, garlic powder, and pepper. Cover  and cook for 5-8 minutes. Then add your onion and celery and continue to cook until the chicken is cooked through and the vegetables are softened.

2. Once your chicken is cooked, remove it from the pot, and cut into chunks. Be careful-the chicken will be hot!

3. Put your chopped chicken back into the pot, add your broth, carrots, and green beans. Add salt and pepper to your taste (I like lots of pepper!) and simmer on low.

Note: I also add some roasted cauliflower that I had leftover-feel free to add any of your favorite vegetables!

I told you it was easy!!

How do you stay healthy during this germ season?

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