I don’t want to brag or anything, but I’m going to be spending the evening with my two BFFs, Nicki and Britney.
I’m so excited!
Yesterday was a pretty laid back day. We ran some errands, did some cooking and baking and relaxed on the couch with a movie and the Bachelorette in the evening.
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| My sous chef, baking utensils in hand and foot 😉 |
Since zucchini is in full bloom and just happens to be one of my favorite veggies, I decided to make zucchini muffins. I tweaked my zucchini bread recipe just a bit and got a huge batch of muffins.
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| Excuse my Christmas patterned cake stand |
Zucchini Muffins
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons ground cinnamon
- 3 eggs
- 1 cup apple sauce
- 2 1/4 cups brown sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
Directions
- Preheat oven to 325 degrees F.
- Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
- Beat eggs, applesauce, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini until combined. Pour batter into prepared pans.
- Spoon into lined muffin pan and bake for 25 minutes, or until tester inserted in the center comes out clean.
Once again, yesterday was a day where dessert came before dinner. I can’t help it but if I have fresh baked goodies I have to try em even if I am halfway through making dinner. I can’t pass up my sweets.
For dinner, I made something that I’ve wanted to make for a long time, but for some reason thought it was a very difficult thing to make. Kind of like my fear of making cheesecake, once I made it I was like why the heck did I not make this earlier. Dinner was yummy stuffed peppers. Orange and yellow peppers are my favorite veggies (along with a million other) and this recipe was easy peasy. I followed a recipe that I found in Clean Eating Magazine.
Stuffed Peppers
Ingredients
- 1/2 cup wild rice
- 1 tbsp extra-virgin olive oil
- 1 onion, chopped
- 3 cloves garlic
- 1 lb ground turkey
- 2/3 tomato juice
- 1/2 pint grape tomatoes, halved
- 4 medium sweet bell peppers
- 2 oz part-skim mozzarella
- salt and pepper to taste
Directions
- Bring rice and 2 cups water to a boil in a medium saucepan over medium-high. Reduce heat to medium, cover and continue to boil for 30 minutes or until all the water has evaporated.
- Meanwhile, add oil and onions to a large pan over medium-high. Saute onions for 2 minutes, then add garlic and cook for 1 minute. Add turkey, juice and seasoning. Cook until turkey is cooked through, about 10 minutes. Add cherry tomatoes and cook covered, for 5 minutes. Preheat oven to 400°F.
- Fill a large pot half-full with water and bring to a boil. Cut tops from bell peppers and remove all seeds. Add bell peppers and tops to water and return to a boil. Cook, covered, for 4 to 5 minutes or until tender. Remove bell peppers and dry on paper towel.
- Drain rice and add to turkey mixture. In a glass dish, stand bell peppers and fill with turkey-rice mixture. Sprinkle with mozzarella and add bell pepper top. Bake for 15 minutes.
After dinner we watched the Source Code which was okay, kind of predictable. After my boys hit the sack, I watched the Bachelorette and was pretty happy with the result. I was rooting for JP the whole time and I had read the spoilers and knew he was going to be chosen. I think they make a cute couple and I hope that they stay together, unlike the vast majority of couples from the show.
Now I need to hop in the shower because Munchkin has his first dentist appointment today. Cross your fingers and hope he doesn’t chomp off the dentist’s fingers because he is quite the biter. Have a great Tuesday!
What’s the last concert you went to?
What’s a recipe that you thought was intimidating but turned out to be super easy?
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