Monday, August 3, 2009

It's Monday - YAWN

I had such a jam-packed weekend that I need another one just to recoup. Tonight, I am making it so.

I could barely keep my eyes open at work and even when pumped with coffee I truly felt like just crawling under my desk and napping. No one would miss me. Driving home was rough and rougher still were the loving needs of my pooches. I remember the days when I could come home and just crash, not worrying about anything since the cats pretty much took care of themselves, but those days are gone.

There is so much to do on a daily basis and I never feel like I can get my head above water with the cleaning, the feeding, the walks and everything in between, but tonight I am keeping it all simple, they can just live with it.

Dinner for both the pooches and I right away so that can be done, clean up a touch in the kitchen, fold a load of laundry, update the blog and get ready for bed, all by 8pm. One last walk before I put on the jammies and we are in for the night.

No cocktail or sleep aid needed. A warm bath to quiet those voices that tell me of all the things I need to do – such nit pickers. And off to bed.

(Always be prepared for evenings like this with something healthy to heat up quick – Like stuffed peppers and yellow squash.)

Stuffed Peppers
3oz ground chicken
3oz chicken sausage removed from casing
½ cup steel cut oats
1 cup plus a scant more water
2TBSP tomato paste
½ cup diced tomatoes
1 clove garlic
½ onion
4 peppers, tops cut off and seeded
Olive oil, salt, pepper
Parmesan cheese

Cut the tops off the peppers and clean out the cups. Put them in the oven at 400° for about 15 minutes until they become soft. While these are being prepped, boil the water and add salt. Heat olive oil in pan and add ground chicken and sausage.

When the water comes to a boil, turn to a simmer and add steel cut oats. Cover and cook for 15 minutes or until done (check after 10). Break up meat and sauté until cooked through. Add chopped onion, minced garlic and chopped pepper tops, sautéing until soft. Add 1TBSP tomato paste and diced tomatoes as well as salt and pepper to taste.

Remove the oats from heat and add in 1TBSP tomato paste. Adjust seasoning. Add to meat and mix well, adding any chopped herbies you like.

Stuff the peppers, sprinkle with parmesan and bake for another 15 minutes or until the peppers are blistering and soft-ish.

I served these with yellow squash ribbons I nuked with 1tsp olive oil and a splash of balsamic vinegar.

You can freeze these individually and have them ready for another night when bed seems like the best companion.

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