I don’t know why, but I am liking Mondays for some reason lately. Even though I don’t like to see the weekend go, Mondays just fly by so fast for me. It’s like there’s a fresh set of tasks to accomplish and it gets me going. Even though I love Fridays, by the end of the week I tend to drag! What’s your favorite day of the week and why?
For dinner we had quinoa-stuffed bell peppers. I just can’t get tired of this recipe. I think I’ve made it at least 5 times now and it’s soo good! This time I added some chopped zucchini and had apple chicken sausage on hand. You should give it a try.
Quinoa Stuffed Bell Peppers
(adapted from everyday food)
4 servings as a filling main, or 6-8 as a lighter dish with a nice salad
- 4 red bell peppers
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 zucchini, chopped
- 2 chicken sausage links (any flavor and removed from casings)
- 2 garlic cloves, minced
- 1 tsp ground coriander or any blend like Mrs. Dash or Italian seasoning would work
- salt and black pepper
- 1 cup quinoa, rinsed
- 1/3 cup walnuts, coarsely chopped
- 1 cup grated Fontina cheese (great nutty flavor), or your favorite type
Preheat oven to 450. Slice a very thin layer from the base of a pepper so it sits upright. Slice off top, just below stem, and remove ribs and seeds from the pepper, Repeat with remaining peppers. Discard stems; chop tops and set aside.
In a medium saucepan, heat oil over medium. Add onion, zucchini, sausage (remove meat from casings), coriander, and chopped tops; season with salt and pepper. Cook until onion is soft and sausage is cooked through with browning.
Add quinoa and garlic, and cook until fragrant, 1 minute. Add 1 cup of water and bring to a boil. Reduce to a simmer, cover and cook until water has been absorbed and quinoa is tender, 11-13 minutes. Remove from heat, and stir in walnuts, and 3/4 cup cheese; season with salt and pepper.
Divide evenly and stuff peppers with the quinoa mixture; place in a baking dish. Place 1 cup water in the dish, cover with foil and bake until peppers are tender, about 25-30 minutes. Uncover, and top with remaining cheese and bake until cheese melts and gets bubbly. Yummy and fillling!
I got some free yogurt coupons from the nice people at Stoneyfield Farms a little while ago. I had never had Oikos before, but as you all know I’m a huge greek yogurt fan. I practically put it on everything! So I decided to give it a try and compare it to my most beloved and cheaper TJ’s brand. I give you yogurt battle . . . Oikos vs. TJ’s in the ultimate showdown of thick and creamy goodness!
I decided to try a variety of flavors, even though I’m not big on the flavored yogurts. I tried plain, vanilla, strawberry and honey. I have to say they were quite the treat, very creamy and smooth; you could tell it was really great quality. I have to say though that the flavored ones were too sweet for me! I don’t like all that sugary stuff at the bottom. I would love for it to have much less. Out of the flavored ones, I like the vanilla best because it wasn’t too sweet. I’m so used to that slight tang from plain yogurt that flavored ones are a bit much for me now.
I also really enjoyed the shape of the container. It was just wide enough to fill it with some great toppings like fruit and granola. Like this . . . for a perfect snack.
Gotta love Gina’s granola . . . mmm nice and crunchy!
So what’s the verdict? I would have to say that I would love to purchase this yogurt in the future, but the only deterrent is the price. At $1.99 a pop at Whole Foods, I cannot justify buying this all the time, but it is a really great treat :)
What’s your favorite yogurt brand and the best way you like to enjoy it?