Veggie Creations :: Zucchini Stuffed Bell Peppers

 

So, I borrowed this idea not too long ago from my college roommate (oh, how I miss living with girls!). Kelsey taught me a hearty spaghetti and meat sauce, a delicious meat loaf, and so much more (though my meat sauce still isn't up to par!)! I often miss the nights walking home to our apartment, eating frozen chicken nuggets from the toaster oven and our late night chats in the reclining chair that we snagged from the dumpster (which, by the way, was the most awkward piece of furniture two girls have ever had to carry!). Those were the simple times. Now I have student loans to pay back and a second mouth to feed!

Anyway, she made these a few months back, and since then I've re-made these babies time and time again!

Now, I have a hard time giving measurements because I eyeball just about everything I make, and I prepare my dishes however my taste buds are telling me to at the time. But the basic ingredients for this calls for bell peppers (cut in half), diced zucchini, diced tomatoes, Italian bread crumbs, parmesan cheese and olive oil.

I mix the zucchini, tomatoes, bread crumbs, parmesan cheese, and salt & pepper in a bowl with some olive oil. After cutting and seeding the peppers, I drizzle some olive oil on the inside. I scoop in some of the delicious veggie mixture, top with more bread crumbs and parmesan cheese, and drizzle more olive oil over all of it. Remember, one bell pepper cut in half makes two stuffed bell peppers (unless you just cut the top off.. then you've got yourself a very large stuffed pepper!)

I usually enclose the entire pan with foil and cook in the oven at 450 degrees for about 30-45 minutes or until the bell pepper is "steamed". I then uncover the peppers to let the breaded topping harden. If I'm feeling impatient, I'll put the oven on broil for a few minutes. I tend to do this a lot :)

It's such a simple mixture, but the flavors all meld together in such a way that's filling enough to be a meal and yet light enough to be a side. Marc doesn't like bell peppers at all, but he was sweet to tell me he enjoyed this the first couple of times I made it even though he didn't. Now, I just make a couple for myself and take one to work with me the next day for lunch. It's even better reheated, and the pepper is even softer and juicier to eat!

Now, I've made them slightly different each time, depending on what the grocery had on sale or what I had in my fridge. I've also made this with yellow squash when the grocery was out of zucchini and it tastes equally delicious! Keep in mind that you can add in whatever veggies or spices you prefer. I LOVE tomatoes so mine are usually PACKED full of them. MMM!

It's healthy, filling and delicious, and it's guaranteed to leave you wanting more! I hope you love this as much as I do!

DIY :: Christmas Caddy

When my husband leaves empty beer boxes in the fridge (which he often does!), my instinct is to throw them away to make room for something else. But instead of tossing them out like I usually do, I decided to turn this one into something useful (seeing as it fits the season!).

With no beer bottles to keep them sturdy, these boxes are actually pretty flimsy. So, the first thing I did was reinforce the bottom with part of an empty Coca-Cola box (ironically found empty in the fridge as well!).

I cut the Coke box even in width and about an inch longer on each side.

Using my hot glue gun, I attached the stabilizer piece to the bottom of the box.

 I folded the ends up...

and glued them very tightly.

I decided to use mine as a holiday utensil caddy...

but you could even detach the inside dividers to fit cocktail plates and napkins!

An upcycled six-pack box is perfect as a condiment caddy for an outdoor barbeque, storage divider for your markers and crafts, display holder for your Christmas cards...

or even a home-picked beer variety pack for a friend!

Recycle the box from your favorite beer to make something useful or repurpose one from a more seasonal beverage to match the theme of your home.

Think twice before you toss out that empty drink box next time... it might just be the thing you've been looking for!

Dinner Now, Dinner Later: Easy Freezy Leftovers!

On a busy day or a night when I'm suffering a bad migraine, I'm thankful to have pre-made meals that I can prepare in little time and with little effort.

Freezing your leftovers is a simple task, but let me save you some spills by giving you a trick I learned.

For a 2 serving portion, I use quart sized freezer bags. If I'm freezing single serving portions (great for a quick microwaveable lunch!) I use sandwich bags and I group those together inside of a freezer bag. I use gallon sized for anything larger.

Also, I'm a fan of anything off-brand, but these sealable bags are worth the extra pennies. The many times I have used off-brand bags, I have ended up with leaks and busts. Don't take your chances... Ziploc is the way to go!

Before you fill, take a permanent marker and label your bag. If you freeze a lot of meals like I do, you will need a way to decipher what's in the bag weeks down the line when you've forgotten what's in there.

When pouring something liquidy, that bag can become flimsy and hard to manage while also holding a ladle. Open the bag and insert it into a large cup like this.

Be sure to turn the top inside out and let it hang over the cup. This keeps your bag in place and lets you pour without dripping on the "zipper".

After filling, carefully pull the bag out of the cup. (See? No spills on the edge!)

 

Get as much air as you can out of the bag before sealing. This helps keep your food fresh and the freezer burn away.

 

Lay the bag flat for easy storage and stack inside your freezer.

 

Repeat with other delicious meals!

Remember, your frozen dinner will only be as fresh as when you freeze it, so the sooner you get it in there the better it'll be the second time around. Don't hesitate to stick your leftovers in there the day that you make them. More often than not, my meals end up tasting even better after they've been frozen because the flavors have all that time to mesh and mingle.

When you're ready to unfreeze and unwind with your easy pre-made meal, you can do it a few different ways:

1. Let it thaw on its own. I'm too impatient for this, but if you think of it ahead of time, you can take it out of the freezer and let it sit out on the counter or even in the fridge for a few hours.
2. Stick it in some hot water. Keeping it sealed, you can dunk it in a bowl of hot water or in a sink with running hot water.
3. Use your handy dandy microwave. I thaw all of my leftovers just long enough in the microwave to loosen them up. While still in the bag, I break them into icy pieces then pour them into a pot on the stove. I cook it on low until it's the right temperature to eat.

If your leftovers aren't enough to fill you up, pair them with some frozen veggies or baked bread. I keep cans of crescent rolls in my fridge for a fast filler.

It's not rocket science, but I hope this helps you realize the possibilities of cooking at home and how easy it is to prepare for the dinner you'll have days or weeks from now!

Cooking at Home: My Secret to Saving $$$

I've always enjoyed cooking. But it doesn't exactly thrill me to slave over the stove after a long day at the office and an evening of housework. So, why do I do it? Aside from it being healthier than the alternative (depending on the amount of butter I'm using... YUM!), I cook to save us money.

Between my husband's hefty appetite and my utter lack of interest in eating from a fast food dollar menu every night (although I do have a weakness for Wendy's chicken nuggets and a chocolate frosty!), eating out can get expensive... fast! A trip to Taco Bell will cost more than $10 between the two of us, and Taco Bell is on the cheaper end of the fast food options out there. And though I constantly crave those delicious Doritos Locos Tacos, a fast food meal just isn't worth the money or the calories, and here's why:

I can spend the same amount of money to cook a meal at home that will typically feed both my husband and me two or three times. Having leftovers to take to work with me the next day saves me from spending more money and getting a quick fix at the closest drive-thru. Not to mention, a greasy meal at lunchtime inevitably slows me down the rest of the day, and I'm left wanting a shower and a nap.

We're less tempted to eat out when we have perishables. Knowing we have ground meat that needs to be cooked or milk that's due to expire, we're encouraged to cook and eat what we have before it goes bad. Uneaten food is wasted money!

A home cooked meal is not only healthier than a greasy, cheese and bacon smothered burger (I'm not going to lie... that sounds delicious right now!), but it also makes us feel better. My cooking isn't always lean, but we're absolutely more energized than we would be after eating something battered and fried.

Marc and I are also aware of which fast foods taste the best and how it all makes us feel, so if there's no food in the house we're often tempted to opt for a more expensive option. A meal from Raising Cane's will cost us about $15, and a meal from a table service restaurant will cost us upwards of $40 if you include a tip and my husband's weakness for an ice cold beer or two. Add that up over a week, and we have ourselves a food bill larger than we can afford!

With my small salary and Marc back in school again, a nice night out doesn't come often for us. But because of that, we've learned to appreciate the small luxuries and enjoy it when we can. Cooking successfully on a budget is a very rewarding task, especially when I have a full and happy hubby!

I grew up eating and loving my momma's delicious home made meals, and there's a lot to say about the quality bonding time the family gets by eating together at the dinner table. I will always love to cook and continue to cook, even when our bank account begins to grow. The only thing that might change slightly is my grocery list... more steak and seafood! MMM!

DIY :: Coffee Table Do-Over

 

I'd like to introduce our first DIY furniture makeover we did last spring!

This table belonged to my husband and his college roommates, and who knows who had it before that. It went through food falls, beer spills, stinky man feet and so much more. I then added to the destruction when my nail polish remover landed a spill of its own. It was time for a makeover!

With a gift card in hand, we headed over to Lowe's where we purchased everything we needed. A circular sander, primer, paint, brushes and topcoat. It was a bit of an expense up front, but it was worth it. After a few projects, you will find that you've acquired all the basic necessities for all your future DIY endeavors.

We set up shop in the driveway and got to work. For a fast and easy fix, we used the super gritty sand paper (60 coarse) and it got the stain and grime off in record time. The great thing about an orbital sander is it doesn't require a lot of pressure or force; however, my hand tends to cramp up from the gripping and vibrations, so Marc usually does most of the sanding.

Using a utility rag, I wiped the entire table free of saw dust. If you use a damp cloth, make sure that the wood is completely dry before moving on to the next step.

We then took the table out into the yard and primed (as renters, we couldn't afford to risk getting paint on the driveway. Better safe than sorry!). We did one even coat of white primer using a can of Zinsser Bulls Eye All Surface Primer. After letting it dry for about 30 minutes, we got to work on the paint!

I laid an old sheet down in our kitchen and brought the table in for painting. We ended up letting the first coat dry over night and applying the second coat the next day. A couple layers of polyurethane, and we got ourselves a beautiful table. Not bad for our first DIY project!

What we used...

• orbital sander (we bought a DeWalt 3-Amp Orbital Sander from Lowes for $79 and used 60 coarse sand paper)
• spray can of white primer (we used Zinsser Bulls Eye All Surface Primer)
• white paint (we used Olympic Premium Semi-Gloss Latex Paint)
• polyurethane (we used Minwax Fast-Drying Clear Gloss Polyurethane) 

What we did...

Sand the stain away...

until it looks something like this.

Evenly apply a coat of primer.

Apply a thin coat of paint and let it dry completely.

Repeat if necessary, then add a topcoat or two.

And then you're done!

Some amateur words of advice from my first project...

• Let the primer, paint and top coats dry completely before applying second coats or moving to the next step. Think of it like painting your nails!
• Sanding isn't always necessary, especially if you're painting instead of staining. If you're looking for a super quick do-over, refer to Pinterest or Google to find out if you absolutely need to sand. Depending on the piece of furniture and your desired results, you can maybe save yourself some time and effort!
• Most importantly, have fun!

Hoo Hoo Hoo, Merry Christmas!

While visiting with my family for Thanksgiving, I noticed that my aunt had the same fall decorations as me.. these adorable tealight owls! (Hint: I snagged a couple of these from Walmart for less than $10!) I think they're meant exclusively for the fall, but they make the cutest accent pieces and I will most likely keep them up year round.

My love for owls has grown over the years. I've bought owl jewelry, stationery, you name it! I mentioned to her my love for everything owl, and I just received the cutest gift for my kitchen!

I can't wait to begin decorating for Christmas this week, and I definitely can't wait to use these!

How to Fight a Baby

Crockpot Creations :: Chicken & Sausage Gumbo

My first big Crock Pot was given to me by my mother-in-law about a year ago at my bridal shower. I've learned to cook just about ANYTHING in it, and so should you!

After cleaning/organizing my freezer last night, I found that I had just enough chicken and all the ingredients I needed to make gumbo. Knowing we were going to have a cold and beautiful Saturday, I decided it would make the perfect meal. Now, my recipe doesn't use a homemade roux. As a young, working girl on a budget, I strive for convenience and affordability. I've actually never made a homemade roux (although I do know that the basic principle calls for equal parts oil and flour) so I am unsure if it would apply to the slow cooker method.

So, I start by sprinkling about a half container of Guidry's Creole Seasoning in the bottom of my cooker. This has EVERYTHING you need for all your southern cooking! I use it in my red beans, white beans, pot roast and so much more! It has your yellow onions, bell pepper, celery, green onion, parsley and garlic. It's pre-chopped, so there's nothing that you need to do! It's less than $4 per container, and it can usually be found at Target, Walmart and most other grocery stores. I keep a couple containers in my freezer at all times, and when I'm in need of some seasonings I pop off the lid and stab the creole goodness all over with a knife to loosen it up. A half container is usually the perfect amount for whatever it is I'm cooking. (A half container of just the Guidry's Chopped Onions is what I believe to be the equivalent of about one large onion, in case you were wondering about that measurement.) I will use fresh onions and peppers if I have them on hand, but the Guidry's works just the same, and I LOVE the convenience of not having to chop any veggies or dirty a cutting board.

I then take my FROZEN boneless skinless chicken breast and lay that in the cooker. I buy the large packs at Sam's for less than $2 per pound, and I freeze them individually. For a few cents more, I sometimes buy the chicken tenders, and I estimate about 1 pound per freezer bag.

Chicken is almost all that I cook. In college, I cooked a lot of ground beef because it was cheap and easy. I was also always so nervous about undercooking my chicken and I would end up drying it out. That's one reason I LOVE cooking in my Crock Pot because it's very hard to overcook and the chicken is always so juicy and delicious! I also don't have the same body type or metabolism that I had in college, so I find myself eating less red meat. It's funny how just a few years makes a difference, but oh what I would give to be 21 again!

Once the chicken is in, I sprinkle the top with some more Guidry's, and I also add in some minced garlic, salt, pepper, Tony Chachere's and about a pound of smoked sausage. I pour in a 32 ounce box of Swanson chicken broth and fill my Crock Pot with water until it covers the chicken completely.

I put this in last night well before bed and set the timer on low for 5 hours because I knew I wouldn't be up before then and that it would automatically switch back to warm and stay there until I turned it off. Typically I cook my chicken on low for 6 to 7 hours, but I knew it would still be cooking in the warm Crock Pot for much longer. I took the chicken out when I got up this morning and shredded it with two forks. I LOVE shredded chicken and I love SHREDDING chicken because it's so gosh darn easy and effortless when it's that juicy and moist, but I found out today that my husband prefers larger chunks in his gumbo. So, feel free to shred or cut the chicken however your mouth desires! The chicken will fall apart either way. YUM! After shredding the chicken, I sprinkled Tony's all over to give it lots of flavor.

While the chicken was out, I whisked in a box of Kary's gumbo roux mix. I've been using this for a few years now because it's cheap and easy (notice a pattern?). One day I'll make a homemade roux, but for now this is doing the trick! I turn the Crock Pot back on high to get the heat up and keep whisking for a little while before adding the chicken in. Once the chicken's in, I turn it on low and let it cook for another 20-30 minutes or so before serving.

A couple cups of rice in the rice cooker and a box of cornbread mix made this a DELICIOUS dinner. I love these kinds of meals that require virtually no effort or clean-up! I always cook way more than we need so I can freeze it for future meals (my freezer is STOCKED with soups and stews and roasts that I've made over the weeks). I've made this same gumbo many times on the stove, and my husband said that my Crock Pot batch was my best batch yet!

I'll be cooking a lot more with the holidays this month, so stay tuned for more delicious recipes!

Chantelle's Slow Cooker Chicken & Sausage Gumbo

Ingredients:

• 1-2 pounds frozen boneless skinless chicken breast
• 0.5-1 pound of smoked sausage, chopped
• 1 box Kary's Gumbo Roux mix
• Half container of Guidry's Creole Seasoning mix
• Minced garlic
• Salt
• Pepper
• Tony Chachere's
• Onion powder (if you have it)
• Garlic powder (if you have it)
• 32 ounces of Swanson chicken broth
• Water

Directions:

• In a 6 quart slow cooker, add frozen chicken, smoked sausage and seasonings.
• Pour in chicken broth and fill with water until the chicken is completely covered.
• Cook on low for 6-8 hours.
• Take chicken out and shred or cut into bite sized pieces. Sprinkle with Tony's seasoning.
• Slowly whisk in roux mix and cook on high for about 15 minutes.
• Add chicken back in and cook on low for another 20-30 minutes.
• Serve over rice.
• Enjoy!