I hope that everyone’s Monday is going well! My goal for this week is to stay on top of blogging and post at least 5 times. Blogging for me is like working out, once I miss a few here and there, it’s harder for me to get back to it. Any of you have that issue, too?
This week is going to be a bit weird for me because I’m having to change my work schedule around. I normally work 7am-4pm, but my team has to work 8-5 this week (so tough, I know) because we have some execs in the building, and they want us on a standardized schedule while they’re here. I love not having to go in to work until 8, but I hate having to stay until 5. I’m totally not a morning person, but getting off at 4 makes you feel like you have so much time left in your day.
Maybe, big maybe, I’ll try to work out in the morning. Maybe.
Over the weekend, I had a girl’s night in with some of my favorite single gals. Dinner, wine, dessert, and good conversation always equal a great night, and Saturday was no different. I was in charge of making dinner, and I seriously had no clue what I wanted to make because I wasn’t craving anything in particular. I remembered a recipe I saw on another blog last week for stuffed bell peppers, and immediately knew it was a recipe I wanted to try because I could throw it in my crock pot and forget about it.
I used Courtney’s Recipe for Italian-Style Crockpot Stuffed Peppers, but tweaked it a bit for what I had on hand or bought at the store.
- 5 large bell peppers
- 1-1/2 cups cooked brown rice
- 1 pound raw ground turkey (Taco seasoned)
- 1-1/2 cups chicken broth
- 1 (15oz) can of Italian-style diced tomatoes, drained with juice reserved
- 1 medium onion chopped
- 2 cloves garlic, minced
- 1/4 cup shredded mozzarella cheese
- 1 egg
- Cut just the tops off peppers and remove seeds and ribs from inside.
- In a large mixing bowl, combine ground turkey, cooked rice, 1/2 of the can of chopped tomatoes, onion, garlic, mozzarella cheese, and egg. Mix well until evenly combined.
- Stuff peppers with mixture and place into crockpot, stuffed side up. Pour chicken broth and remaining canned tomatoes with juice over and around peppers.
- Cover and cook on HIGH for 2-3 hours.
The peppers were so so good because it tasted almost like meatloaf inside like Courtney said. I’m so glad I found that recipe because I think I’ll be making variations of these a lot more frequently.
Served with fresh spinach and (more) bell peppers with goat cheese and French dressing.
Oh, and it’s not girl’s night without wine!
Served in cups because my wine glasses are still at Quynh’s house. Oh well We also had a delicious fruit tart for dessert…yummy!
It was a fabulous night with the ladies, and a good change in pace from going out and wasting a lot of money. We had a lot of laughs, too.
On an unrelated side-note, check out the aweseme VIB gift I got from Sephora this past weekend!
I’ve been saving up my points for a good 500-point perk to come along, and the past few have been pretty crappy. This one, though, is a major winner!
Question of the Day: What’s you favorite thing to do during a girl’s night?