I had a little bit of a breakdown this morning. Granted I woke up at 5AM, but I was just overwhelmed and exhausted. When Neal woke up, the waterworks started. A good cry can be awesome times, and this morning was one of those times.
After my cry fest, we headed over to the farmers market to pick up some goods for the week ahead. The market was packed, as always, but we got some fabulous produce.
- Melody plums
- Cherry tomatoes
Although I would have LOVED to pick up some flowers for the week ahead, Neal and I are working hard to stick to our weekly budget. Maybe next week flowers.
After running a ton of errands, Neal and I both knocked out. It was a much needed nap for us both. For dinner tonight, I used up the jalapenos purchased at the market today.
First, cut each of the jalapenos, removing the seeds for each side with a spoon. Next, put together your cheese filling. Mix together 1 package of 1/3 Philadelphia cream cheese, 1 cup of fat free cheese (or whatever cheese you’d like to use), 1/2 tbsp of chili lime seasoning (or a similar taco seasoning). Mix all three ingredients together and then use to stuff each pepper half. Bake peppers at 400 degrees for 15-20 minutes.
Neal love, love, loves these stuffed peppers, which of course makes me happy. On the side I serve a mixture of brown rice, black beans, and chili powder.
Now to me, there isn’t much better than an ice cold glass of sangria on a hot summer day. Unfortunately, it was only me drinking tonight so I decided to make “sangria for 1″ if you will.
Sangria For One
- 1 cup of wine (I finished up my bottle of Pink Moscato but red is preferred for traditional sangria)
- 1/2 cup pineapple juice
- 1 slice of orange
- 1 slice of lemon
- 2 slices of lime
Add all ingredients together. Add half of the drink to a shaker with ice. Shake until you’ve gotten a good arm workout and then strain the drink back into the original cup with the other half of the sangria. Enjoy!