A Low-Key Weekend and a Couple of New Recipes

To say that it was wet weekend around here was an understatement.  It rained ALL WEEKEND LONG. Eric headed to the beach to fish with his brother, but it rained harder there than it did here....almost 11 inches on Saturday alone.  The rain did not make it here until mid morning so I took the puppies out for some fresh air.   I am glad I did because the next opportunity I had to take them on a walk was Sunday evening, so Eric and I took them on a little stroll around the neighborhood.

Since the past few weekend have been crazy busy, I decided that I wanted to do as little as possible on Saturday. I am proud to report that I was quite successful at it. I did manage to work on a few craft projects, but not much else, until Saturday night when I decided it was necessary to re-contact paper the tops of the cabinet. =)  I am a late night cleaner, what can I say.  I was much more productive Sunday.  The puppy dogs kindly let me sleep in until 8:15am (they woke me up at 6:15 on Saturday), and I went to church. By the time Eric got home I had cleaned the entire house.

I decided to try out a couple of new pinterest recipes for dinner.  Eric was skeptical (as usual) and he was once again pleasantly surprised.

I made Stuffed Zucchini and Crash Hot Potatoes. They were both very easy and delicious! I changed up a few things with the zucchini.  The recipe called for chorizo (which does not exist in small town Alabama grocery stores), so I doubled the amount ground chuck and added some garlic powder to the spices (because everything is better with garlic).

Stuffed Zucchini from JoCooks

Ingredients
1lb ground chuck
1/2 tsp cumin
1/2 to 1 tsp garlic powder
1/2 cup spaghetti sauce
salt and pepper to taste
3 zucchini
1/4 cup shredded cheddar cheese
1/4 cup grated feta cheese
1 medium tomato chopped into small pieces

Directions
Cook ground chuck in a skillet. Mix in cumin, garlic powder, salt, and pepper. Add spaghetti sauce and cook meat for another 5 mins.

Preheat oven to 400 degrees. Cut zucchini in half lengthwise, scoop out the flesh with a spoon and place on a greased a baking sheet. Fill zucchini with meat mixture.  I had mine over flowing.  Top with cheddar and feta cheese and tomatoes.  Bake on top rack of oven for 15 minutes and serve immediately.

I was a little skeptical about it myself (but I'd never admit it to Eric!) and was very pleased with how they turned out.


Now it's back to work for ANOTHER 4 day week =) because this weekend is WEDDING WEEKEND for my BIL & FSIL!  I am sooooo excited and I can't believe it's here already!