THOUGHT FOR TODAY
What moistens the lip and what brightens the eye? What calls back the past like the rich pumpkin pie?
John Greenleaf Wittier
I don’t have a real pumpkin here to celebrate with today. The only ones I have are fake ones for decorating with. However I will still celebrate today because I love all things pumpkin, especially pumpkin seeds. Roasted in the oven, they are delicious !
I do have plenty pictures of pumpkins to show thanks to my family. The grand babes go out every year to get their pumpkins to carve. They are such a cheerful color you can’t help but be happy when you see them.
It’s my day of the week to make up a new menu for next week. Even though I went shopping yesterday, I still made up the menu to do my shopping list from.
Monday - Chicken and White Bean Soup
Wednesday - Ground Beef and Pasta Skillet
Friday - Vegetarian Taco Salad
Weekend - One Pot Chicken Alfredo
On the menu for today is:
Mexican Style Stuffed Peppers
Makes 8 servings
1 lb. lean ground beef
1 can, 14.5 oz., diced tomatoes and green chilies, undrained
1 envelop Mexican style rice and pasta mix
1 1/2 cups water
8 sweet peppers
4 cups shredded Mexican cheese blend, divided
Minced fresh cilantro, optional
Preheat oven to 375 degrees. In a large skillet cook and crumble beef over medium high heat until no longer pink, drain. Stir in tomatoes, rice mix and water; bring to a boil. Reduce heat; simmer covered until liquid is absorbed.
Cut and discard tops from pepper, remove seeds. Place peppers in a greased baking dish. Place 1/3 cup beef mixture in each pepper, sprinkle each with 2 Tbsp. cheese. Top with remaining rice mixture. Bake, covered 25 minutes.
Sprinkle with remaining cup cheese. Bake uncovered until cheese is melted and peppers are crisp tender. If desired, top with cilantro.
I will definitely cut this recipe in half, but do love stuffed peppers. I think this Mexican version sounds pretty good.
As predicted, rain has moved in our way today, but as I got the shopping done yesterday, all is good!
I hope you all have a WONDERFUL Wednesday!
The pumpkin is a uniquely American plant, widely regarded one of the magical plants in all the world.
Seth Adam Smith
Counting at least 3 things every day that I'm thankful for. There is truly is always something to be thankful for.
10,735. for pumpkins, everywhere
10,735. for a day to stay in and keep dry
10,736. for plenty of rain here, no drought at all.
Enter into His courts with thanksgiving — and in His presence is fullness of Joy!
Please pray for God's protection of
our troops and HIS wisdom for their
commanders.
Almighty and eternal God,
Protect our military
as they discharge their duties
with the shield of your strength,
may the power of your love
enable them to return home in safety
that with all who love them
they may ever praise you for your loving care.
AND bless our Police Officers, Firefighters and EMT’s.
We ask this through Christ our Lord.
Amen
GOD BLESS YOU ALL!
ADVICE FOR TODAY
Make pumpkin bread as the default gift for everyone. It is cheap, it is beloved, it is carbs.
Karen Bender
A little smile, a word of cheer,
A bit of love from someone dear…
Love,
ma
6 comments:
I love anything made with pumpkin !
For some reason my mama never made a pumpkin pie! BUT just for beauty they are great background. BUT I must say, that first picture is a WINNER, what a little beauty!
Sherry & jack still smiling...
Yum! We love stuffed peppers, too. Another blogger said she does hers.in a slow cooker that I might try. Because of the mess it makes, I've not attempted to carve a pumpkin in years. However, a friend shared a few tips on her FB page -- cut off the bottom (v. top) and use a hand-held mixer to clean out all the yuck. Hmm....
I love pumpkins! But it is sweet potato pie for me, everytime! LOL!!
Pumpkin pie is my favorite. Hey - throw your pumpkins out in the forest -deer love them.
I am a big fan of pumpkins and will be baking what ones I have left and freezing the puree for pumpkin muffins this winter! Next year we mean to grow a whole yard full of pumpkins!!
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