Thursday, August 8, 2013

Adorable x 2....

Wednesday Recap:

8:00am:  Coffee with creamer & cinnamon

9:30am:  Breakfast- Berry smoothie (so pretty!)
  • Raspberry 0% Oikos yogurt
  • 1 scoop vanilla protein powder
  • 1 cup unsweetened almond milk
  • blueberries
10:30-11:45am:  Power Yoga
A HAPPY, but SWEATY return J

1:30pm:  Lunch- Cherries & 2% cheese 
Random, I know...but it was what I wanted & it tasted SO GOOD!  Cherries are like pistachios, they take awhile to eat which always makes them a little bit more satisfying than other things.  ANYTHING that can help me eat a little slower is a good thingJ

6:00pm:  Dinner- Mini peppers!
So yesterday's dinner consisted of one of THE CUTEST vegetables of the summer:  Mini Peppers!
Aren't they just ADORABLE?????

They are SO adorable, in fact, that I had a recipe saved in my draft box for mini peppers from a YEAR ago!  (I would have SWORN on my life I published it alreadyJ)  Still adorable 365 days laterJ  So now I present not one, but TWO, recipes for turning these little gems into a delicious main course. 

Herb & Cheese Peppers
First up, you need to open & remove any of the seeds & membranes from the pepper...

...and toss on a foil-lined baking sheet.

Once the peppers are ready to go, you can work on the filling...
In this case, I used:
  • 1 brick 1/3 less fat cream cheese
  • Handful of diced basil & chives (or whatever herbs you can on hand!)
  • 1 clove shaved (or minced) garlic
  • salt & pepper to taste

Fill peppers with herb cheese mix & bake at 350 for about 15 minutes...

Now these were REALLY good, but they were NO MATCH for LAST NIGHT'S DINNER...


Which start out the same as herb cheese peppers, by slicing in half & cleaning out the centers...

While you're working on the peppers, you can have a pound of trimmed chicken breast poaching on the stove.  Once it's cooked through, shred the chicken & toss with taco seasoning...

Fill the peppers with the shredded chicken... 
And top with diced green onions and shredded cheese (and a little cotija, if you have it on handJ)

Toss in a 350 degree oven for 5-10 minutes or until the cheese is melty and gooey... 

I can't even BEGIN to tell you how many times I said "THESE ARE SOOOOOO FREAKIN GOOD!" while we chowed down on this dinner!  The peppers gave the perfect crunch with an awesome added boost of 'southwestern' flavor.  I am VERY much a 'chip girl' but I didn't miss them AT ALL in this recipe. 

A great slimmed-down/carb-less swap that you just MUST try! 
And we each had our own way of chowing down.  I was a grab & slam,J  Scott was knife & fork (as usualJ), while Katie snacked on the filling first... 

...and then polished off the pepper 'chips'J  These need to made again ASAP! 

And ironically, we sided both of the pepper recipes with some fresh corn on the cob.  It IS the summer way after allJ

9:30pm:  Circle pilates
Now that I realized I can do this whole routine from memory rather than popping in the video (and let's be honest, popping in that video is half the battle!), I'm going to try to sneak this in every night while watching TVJ  Why watch Rookie Blue on the couch when I can watch it while gettin my abs toned??  HAHAHAHAHAJ

Well, I'm off to make yet ANOTHER cake to celebrate Scott's birthday with his family tonight.  This time he chose 'coffee' and I'm getting a little help from my buddy, the Pioneer WomanJ  Stay tuned...

Have a great Thursday!

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