How’s your week before Christmas going? Ours started this morning with my interval class. Then to have lunch with Addie + Emmie before coming home to cook all afternoon. Soon it was time to head to class #2 – spinning. I dropped Anna off at Brady’s Grandmas while I went to teach and he picked her up. After a short stop at Trader Joe’s, I came home and showered. Then I put Anna to bed, while Brady went to his soccer game, ate dinner and cleaned up the kitchen and somehow it’s 11:30pm.

I need one more week before Christmas.

But that’s not the case, so I am just embracing the busyness!

This week I tried to think of a few dinners that wouldn’t taste like holiday food and came up with this.

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Roasted Stuffed Peppers – His and Hers

  • 1 cup cooked whole wheat couscous
  • 4 red bell peppers, with tops removed and seeded
  • 1/3 c. minced fresh parsley
  • 1 teaspoon dried basil
  • 2 cloves of minced garlic
  • 1 c. cooked lentils
  • 1/3 c. diced onions
  • 4 small tomatoes, diced
  • 1/2 cup crumbled feta cheese
  • 1 c. cooked lean ground beef, for his.

Directions

  1. Preheat oven to 400 degrees and roast the red peppers by placing them on a baking sheet. Roast for 25-30 minutes until the skin starts to brown and the pepper gets tender.
  2. While the peppers are roasting, a little water in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in water for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes.
  3. Remove from heat. In a bowl, mix together cooked couscous, lentils, onions, fresh parsley, basil, garlic, lentils, tomato and feta. Stir to combine.
  4. In another bowl, place some of the mixture and add ground beef to it to make some of each.
  5. When peppers are done, spoon each mixture into the pepper halves.
  6. Return to the oven for 5 minutes.

In other news:

We have a kale chip lover on our hands.

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