~1~
Saturday was our family reunion on my husband's side. There were about 80 there which is supposedly about half of us. While we were there, we got our family picture taken. My kids have an aversion to showing their teeth in a picture. Not sure why. At least you know which ones are mine! The rest are my husband and me, mother and father-in-law, my two sisters-in-law, and two brothers-in-law and our four nephews.
~2~
I had my first weekly appointment with my midwife this week. Hopefully I made the last contributions of my blood to the friendly lab technicians for this pregnancy. Nothing is happening yet, so I'm hoping for another few weeks before our littlest one arrives.
~3~
Jessica had her first art class of the year. This class was for anyone, not just homeschoolers. I was the only parent to stay in the class--at my daughter's request. She may be more attached to me than the schooled children were, but she was one of few who didn't talk over the teacher and did pay attention. I guess she's not totally spoiled for a classroom setting.
~4~
After shying away from commercial microwave popcorn for cost and health reasons for awhile, I came across this super-easy way to do it. New Nostalgia has a great pictorial for it here, so I won't go into all the steps again, but it involves only some popcorn (I got a big bag for $1.39) and some brown bags (a pack of 44 for under $1.50). I did add some melted butter and salt, and we couldn't tell the difference between the bags from the store and ours!
~5~
Speaking of food, we are enjoying the bounty of harvest around here. We still have some of our garden tomatoes, but we were also given some homegrown butternut squash and apples. My husband also came home with a gargantuan bag of green peppers. I will chop most and freeze, but he wants some stuffed peppers. Anyone have a really awesome recipe that doesn't require a lot of boxes and cans?
~6~
I had a one hour trip by myself one evening this week. I got some last-minute baby essentials and a decaf pumpkin spice latte. (Mmm...one of the joys of fall!) It's a little pathetic that since my mom was busy I had no one to go with me. However, my spontaneous moments usually do not coincide with those of my other mom friends, who are the only demographic among my friends who would enjoy baby shopping. (Or at least be comfortable with it!)
~7~
My mind is drawing a blank for #7. I've already been interrupted several times to make lunch, put Jerrod down for his nap and to marinate some ribs for supper. My brain is a bit fried and ready for it's own break which I'm thinking may just include some chocolate....
Have a great weekend!
Here is a recipe I use to make stuffed peppers. Don't remember where I got it from.
ReplyDeleteBeth
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Stuffed Peppers
INGREDIENTS
•1 pound ground beef
•1/2 cup uncooked long grain white rice
•1 cup water
•6 green bell peppers
•2 (8 ounce) cans tomato sauce
•1 tablespoon Worcestershire sauce
•1/4 teaspoon garlic powder
•1/4 teaspoon onion powder
•salt and pepper to taste
•1 teaspoon Italian seasoning
•shredded Mozzarella or cheddar cheese (optional)
DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C).
2.Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
3.Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
4.In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
5.Cheese can be added to the tops part way through baking time (if desired).
Thanks, Beth! I'll be glad to try it.
ReplyDeleteHey, Jennifer. Here is my super easy stuffed pepper recipe. It is for the crock-pot.
ReplyDelete4-5 lrg peppers, cored and seeded. (Keep the "top" to cover the pepper after it is stuffed. Trim the extra seeds off of the core.)
1 pk Lipton Spanish Rice, cooked according to package.
1 can tomato soup, mixed with 1 can water.
Combine the burger and rice. Stuff into peppers. I normally have some left over and just put it in the spaces around the peppers to fill the crock-pot up. Pour the soup mixture over the peppers. Put the "lids" on the peppers. Cook on high for 4-5 hours. Time depends on the size of peppers. ENJOY!!! I love the smell of these peppers cooking.