El Paso Stuffed Green Peppers and some of me favorites

 These make a light, easy on the waist dinner, with just a few ingredients. Use can easily use your leftovers!

Ingredients: 
2 Green Peppers
3/4lb Ground beef
2 Tbsp of Taco Seasoning
1/3 Cup of Water
2 Cups of mashed potatoes
Mozzarella and cheddar shredded cheese for the top

Directions:
Brown ground beef, then add taco seasoning and water. Simmer for 5 minutes.  Wash and slice green peppers in half longways.  Place in a microwave safe bowl and cover tightly with plastic wrap.  Microwave for 3 1/2 minutes. Then let sit for 3 minutes, still covered. 
Now your ready to assemble.  Put taco beef mixture into the peppers, then top with mashed potato and cheese.  Your ready to eat! 

So has anyone checked out Anthropologie lately?  I think my daughter would want this blanket now.  So colorful!

 

 I really love their clothes and accessories.  Will these fit in my closet? 

And then there's Modcloth.  Awesome dresses.  I could live in these. Would they look good with flour and other food residue on them?  I'm pretty sure my little girl will use them to wipe her face with.

Gray

Ginger dress

Bird dress

Well, I guess I'd better get to the laundry whilst the little one is resting.  I'm not buying anyone of these today.  But they make good inspiration!  I hope everyone is having a great Monday. 

For those without time


Sewright Blog by Ruth Yoder

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Roasted Vegetable Alfredo Pasta

This dish really hit the spot for me.  I served it with Jerk Chicken sliced at an angle to make it easy to fork.
The farmers markets seem to be in full swing now.  I got a HUGE zucchini for $0.75.  It makes enough for two meals.  I figure I'll slice and fry it up for the other.

Ingredients:
8 oz of pasta, cooked
2 Carrots
1 Small zucchini (I just cut the huge one I had in half)
1 Jar Alfredo Sauce
1 Stalk of Green onion
Olive Oil
Salt & Pepper

Directions:
Cut up zucchini and carrots into 1/2" to 1" pieces.  Toss with olive oil and salt and pepper. Roast at 400 F degrees for 20-25 minutes, turning vegetables halfway through.  Keep and eye on them, as zucchini cook relatively fast. Heat sauce and add to the pasta, then toss in the vegetables and season with slices of green onion.  I added some Tabasco to mine for a kick.  Delish!  

I've been keeping quite busy as I'm sure you all are too!  I hope everyone had a great 4th.  What did you do?

Sewright Blog by Ruth Yoder

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Creamy Chicken Vegetable Pasta

Ingredients:
8 Oz cooked pasta
Frozen vegetables of your choice (I used corn, broccoli, and carrots)
2 Chicken breast cooked and sliced
4oz cream cheese, cubed
2Tbsp Butter
2Tbsp Flour
1 Cup of Milk
Salt/ Pepper

Directions:
Once you have all of the above ingredients, start your sauce.  
Melt butter in a pan, then add flour and stir.  Slowing add in milk, whisking as you pour.  You want to make sure there are no lumps of flour. Cook for about 2 minutes or until bubbly, then add cream cheese.   Melt into the sauce.  Add to your pasta, chicken and veggies.  Salt and pepper to taste, and Viola! Dinner is served!

 Happy Memorial Day everyone!! 

Flower hair clip tutorial  

Sewright Blog by Ruth Yoder

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