Kielbasa and Peppers

My niece raises pigs and she was kind enough to share her a portion of her meat with us. One of the packages was kielbasa, which we both enjoy, so I decided to make that for dinner.

I sauteed a bunch of colorful peppers to go alongside, it really was a pretty dinner.


I baked off a bag of frozen french fries for the hubby, I was content with the kielbasa and veggies.  I am always grateful to those who share their bounty with us!


Buffalo Chicken Cheesesteaks

Its what’s for dinner….because I had three events – Accepted Student Day, a playoff game for our Basketball Teams, and a Brewery Science event – on Saturday, and because I was tired, and my feet were killing me, I took the easy way out and made sandwiches for dinner.  Originally I was hoping to go out, but we got hit with these crazy horrible thunderstorms and I wasn’t in the mood to dodge hail, rain, wind, and lightening.  In the end, I think we made the best decision.  I was able to stop at the store on the way home, pick up the ingredients and just relax.


We were able to use up the cole slaw from the night before, which is always a win in my book, and honestly, who doesn’t love buffalo chicken EVERYTHING??  I know I do.   The roll was totally worth the calories.  I ate, put my feet up, and was able to read a book until bedtime.  It was the perfect way to recharge after a day filled with events!

Sloppy Joe’s

The hubby’s travel plans this week were a bit crazy.  He was supposed to be early in the day on Friday but the  airlines had other ideas.   Originally I was going to have salads with grilled salmon for him and grilled chicken for me, but not knowing for sure what time he would be getting home, I bit the bullet and went with a dinner that could simmer on the stove until he walked in the door.


I picked up a two pound package of ground beef at the store along with a green pepper.  I had celery, red peppers, and carrots at home already.   I try very hard to incorporate a TON of veggies in whatever I am making.  The hubby isn’t overly fond of veggies so I tend to sneak them in to meals.  For the sloppy joes, I made sure they were half meat, half veggies.

I diced up the three peppers (two red, one green), two carrots, three stalks of celery, two onions, and six cloves of garlic.  I sauteed all of them in a pan, seasoning them with salt and pepper, then removed them to a bowl.  I added the meat and fried it until it was done.  I added the veggies back in and started building the sauce – tomato puree, Worcestershire sauce, hot sauce, ketchup, and a little brown sugar.   I let it simmer for an hour while I made the cole slaw and got started on the mac and cheese.  Originally I wasn’t going to make the mac and cheese, I have been trying so hard to stay away from carbs…but this past week has been an insanely stressful one at work, I found myself with time on my hands and a serious craving for pasta.  Sigh… was SOOOOOO worth the calories!  The picture above is of the hubby’s plate.  I chose to eat my sloppy joes minus the bun, I skipped the cole slaw, but I did add a generous helping of mac and cheese to my plate.  Thankfully, I only made a small batch so I don’t have to content with a huge amount leftover in the fridge, taunted me with its cheesy goodness.

Grilled Chicken with Bok Choi

The weather last week was a total anomaly.  Seriously, it was in the 70’s all week.  Most days the sun was shining.  It felt more like spring than winter.  I am waiting for the other shoe to drop, I just know mother nature is going to drop a blizzard on us when we least expect it.   Anyway….I decided not to look a gift horse in the mouth and took the opportunity to grill out doors, we even ATE outside one night last week, whoo hoo!


I marinated boneless skinless chicken in a sesame ginger marinade, then grilled it.  While that was cooking I made a batch of white rice and quickly sauteed up some bok choi in a little of the same marinade.  It was delicious.  Quick, healthy, and so so satisfying!

I know global warming is a bad thing for the planet, but I have to tell you, I really enjoyed our weather the last few days.


The weather this week has been outrageous!  It was 66 degrees and sunny on Wednesday, then downright frigid, windy, and SNOWY on Thursday…..


Today the snow is washing away in the warmish rain.   Crazy, crazy, crazy!  Another crazy thing….I unexpectedly have the weekend off, the WHOLE WEEKEND, whoo hooo!  To celebrate, I went to the butcher shop and picked up a bunch of meat.

I made lasagna with the meatloaf mix and the hot italian sausage.  It turned out so, so delicious!  I made a HUGE pot of tomato sauce, so much in fact, that I ended up freezing three batches for meals later in the winter.


Goodness knows I have a horrible time resisting carbs…give me cold, dreary weather and well…all my good intentions go down the drain.  At least I am eating well…..right?   Happy winter everyone, the only thing that excites me about winter is the longer days.  Each and every day I get a few more precious minutes of light – spring is on the way, never fear!

Quinoa Stuffed Peppers

OK, new week, back on the wagon or at least closer to the wagon.  I decided to spend the day cooking up a storm so I would have plenty of healthy choices in the fridge for breakfast, lunch, and dinner.  Eliminating the need to stop on my way home and make unhealthy food choices.


I made a batch of vegetarian stuffed mushrooms and put them in individual containers to either take to work for lunch or re heat for dinner this week.   I started by cooking up a batch of quinoa.  While that was cooking, I sauteed eight ounces of sliced mushrooms, one onion diced, and two small zucchini.  I seasoned the veggies with some salt, pepper, and garlic powder.

I combined a cup of quinoa with the veggies and stuffed them inside red bell peppers.  I whisked together a cup of white wine and a cup of tomato sauce and poured that into the bottom of my pan.  I carefully placed the peppers in the sauce, covered the entire thing with foil and baked it for about 40 minutes.  I took the foil off and continued cooking for another 10 minutes, then pulled it out, let it cool and packed it into containers.

I am taking one for lunch today – hopefully it tastes as good as it looks and smells!

Stuffed Pork Chops

How else to do you celebrate a long weekend on your feet – why carbs of course!


The hubby loves stuffed pork chops, I am a sucker for anything breaded and I think we can all agree that a potato gratin is a thing of beauty.  Pair all of that with a nice healthy green veggie and I think it is safe to say all is right with the world.  I really do need to dial it back on the carbs, spring and summer will be here before you know it, but today….today, I both needed and deserved the carbs.  Oh, and a massage…and about 15 hours of sleep, but what I got was carbs….I am good with that!