It’s Melting As Fast As It Fell

This week turned out to be fairly normal considering everything going on around us. Even with all our outdoor surroundings covered with snow yet we still managed to get outside to play and do chores. Melting is happening and quickly I might add with the temps in the mid 50’s this week. Only in Wisconsin can it snow record amounts and then be 50+ to melt it all away….but I am not complaining. Let it melt.

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Anyhow, here is what dinners were for this past week.

Saturday: BLT’s and salad

Sunday: Mexican stuffed sweet peppers (meatless)

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Monday: crock pot ragu over fettuccine with crusty bread

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Tuesday: crock pot pulled pork with basil dill coleslaw and roasted potatoes/green beans

Wednesday: spicy chicken thighs, roasted broccoli, and pasta side dish

Thursday: tortellini spinach salad(meatless) and parmesan flat bread triangles

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Friday: out

That will do it for our week in meals. Have a great weekend.

Mexican Quinoa Stuffed Peppers

Another meatless option I recently tried preparing with great success is mexican quinoa stuffed peppers. Again, like most my recipes, the ingredients are easy to find or are readily available in your pantry already.

This recipe makes 8 halves…..one per person. And since everything is precooked they are great for on the go lunches since you can either bake them until warmed through or store them in a microwave safe dish to grab and heat when your ready at work, school, etc.

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Mexican Quinoa Stuffed Peppers

1 cup quinoa

4 large sweet peppers-any color you desire

2 cups vegetable stock (you could use water if its all you have)

1-15oz.can whole kernel corn-drained

1 can black beans-drained and rinsed

1-15 oz can fire roasted tomatoes

1-4oz. can green chilies-drained

1 clove of garlic-finely chopped

pinch of red pepper flakes

2 tsp. chili powder

1 tsp. paprika

First, you must cook your quinoa in the vegetable stock according to the directions. About half way through the cooking time add your chopped garlic clove to the pot to cook the remaining time.

While this is cooking, put a pot of water on to boil. Then clean and remove the seeds and ribs from your peppers.

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Once your pot with just water comes to a boil, toss your peppers into this for 4 minutes to blanch. You only want your peppers to soften, not cook all the way through. This is what makes microwaving them faster and easier to prepare on the go when its time to eat them.

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Once the four minutes is up, run them under cold water to stop the cooking process and lay them out on paper towels to dry. Meanwhile, add the rest of the ingredients to a large bowl.

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When your quinoa is done, add this to the large bowl and mix all the ingredients together. Take this mixture and stuff your peppers with it. Place them either in one big casserole dish to heat in the oven when your ready to prepare them or place them in single portion dishes to eat when your ready.

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To prepare you could bake them until heated through at 350 for approx 20-30 minutes. Or you could microwave them until heated through at various time settings according to the size of your microwave.

Enjoy!