Aaahh! Today brought on the weather I’ve been waiting for! Cool, dry air. It won’t last too long in Southern Louisiana, but I’ll take it while it’s here. 🙂
My morning began with a cold mixture of cereal and milk. I had about 1/2 cup of Kashi Go Lean, 1/4 apple cinnamon o’s, 1/4 cup of blueberry corn flakes, and a small sprinkle of granola. I topped it with 1 cup low fat milk. Refreshing!
I had a cup of hot chai tea on the side.
Mixed Cereal Bowl—Thank you Hungry Girl for letting me know it is okay to mix different cereals.
For lunch I topped some baby spinach with rest of the chicken salad from Saturday’s lunch. It was better today because it had time to marinate all the flavors while sitting in the fridge.
I had a banana for some additional carbs and fiber. Oh, I also had a brownie made by a colleague of mine.
I did not make it to the gym today because I stayed a little while after dismissal to finish grading last Friday’s tests. My inner and outer thighs are a little soar from yesterday’s strength training anyways, so I am totally okay with letting my muscles rest even though I have not exercised consistently for two weeks. I plan on going to the gym straight from work tomorrow.
When I got home I had a snack.
Oatmeal Chocolate Chip Cookie
Next up, what’s for dinner? I knew I wanted to incorporate some Italian chicken sausage into stuffed bell peppers, but wasn’t quite sure how I was going to make it. I ended up using cous cous as a filler along with Italian seasoned bread crumbs.
Italian Chicken Sausage Stuffed Bells
3/4 cup cous cous, cooked according to package
4 bell peppers
1/2 pound Italian chicken sausage, removed from casings
1 tablespoon olive oil
1 medium onion, chopped
Salt + Pepper
1/4 cup gorgonzola cheese
1 slice of reduced fat provolone cheese
Preheat oven to 350*. Remove stem top and seeds from bell peppers. Put in pot of water to cover and bring to a boil. When slightly tender, remove to ice water to stop cooking process. In saucepan, heat oil. Add chicken sausage and onion. Saute until browned. Add cous cous, seasonings to taste, and gorgonzola cheese and mix. Add 3/4 cup of Italian bread crumbs and combine. Stuff peppers with cous cous/ chicken mixture evenly. Sprinkle each pepper with bread crumbs and top with 1/4 of provolone slice. Place in glass casserole. Put small amount of water in casserole dish to prevent burning and sticking. Cook in preheated oven for 25 minutes.
My thoughts on the peppers are they were quite tasty and I enjoyed them. But I do wish I had parmesan instead of gorgonzola. The gorgonzola cheese has a very pungent flavor similar to that of blue cheese. So if you are not a fan of blue cheese, you may not be a fan of this. However, parmesan could definitely be substituted and I would use that myself if making these again.
Served with some cucumber and tomato salad + Light Italian dressing
While the peppers were baking I simmered some homemade veggie stock on the stovetop for an hour. I threw in two carrots, two squash, two onion, garlic, the bell pepper tops from the peppers, bay leaves, fresh basil leaves, and a few whole black peppercorns. I plan on using the stock in a fall soup recipe tomorrow night if all goes as planned.
Question of the Night: What is your favorite fall vegetable to cook with?