Today’s to-do list was outta control!
vacuum (Thanks to Luvy)
clean out fridge
organize freezer (open at your own risk!)
wash bed linens
call Edfinancial (and sit on hold for 45 minutes!)
- get a massage
I would say it was a fairly productive day. However, my massage never happened. 😦 BOO! I just don’t have time to lay there for an hour. If I did go, I wouldn’t relax because I would be thinking of the million other things I needed to be doing.
However, I’m happy I get to push Walmart off to another day. I HATE Walmart. There are way too many people in there for me!
You may be asking why I had so much on my to-do list today since I technically have all weekend to clean and run errands…. Well, I’m taking Luvy out on a pre-birthday date tomorrow. His birthday is coming up less than 2 weeks, and we have to pick out his birthday present. 🙂
Also, I have a $10 present from World Market to spend for my birthday, and it has to be used by the 31st!
My day was pretty full, so I needed a yummy and quick meal for Luvy and I tonight.
I have been on a love/hate relationship with Kroger. They NEVER have any almond milk!! I had to go an entire week without it! However, they redeemed themselves with tonight’s dinner. This week, they have red, orange, and yellow bell peppers on sale for 10 for $10.
I have been wanting to stuff bell peppers for a while now, and tonight was the night. I have seen stuffed bell peppers for a while in the blog world, and I have been waiting for peppers to go on sale so that I could make these. They were perfect!
Curried Peanut and Millet Stuffed Peppers
- 1 cup millet, toasted
- 3 cups water
- 2 carrots, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 2 roma tomatoes, diced
- 1- 1.5 Tbsp curry powder
- 1/4 cup raisins
- 1/4 cup roasted peanuts (or cashews)
- 4 bell peppers cut in half
See this post on how to prepare your millet.
Preheat oven to 400°.
In a large skillet, add a little bit of oil or water and sauté carrot, onion, and garlic until soft. About 6-8 minutes?
While this cooks, cut your bell peppers in half and deseed them. Place them into a casserole dish (or square cake pan!) with a little bit of water at the bottom of the pan. This will keep the peppers from burning. You want just enough water to cover the bottom of the pan. Salt and pepper your peppers before stuffing.
Once veggies are softened, stir in curry powder and peanuts. Mix well. Add in cooked millet and raisins. Stir well to combine and allow flavors to meld.
Stuff your peppers and place in the oven. Cook for 30 minutes.
We enjoyed ours with a side salad that Luvy made. He is a great salad maker! Quick and easy… just the way we like it!
Of course, we halved this recipe to serve just the 2 of us. 🙂
Now we are off to watch Rookie Blue!! Our DVR didn’t record it on Thursday, so we had to wait for it to get posted on ABC.
Happy Weekend Y’all!