HURLO

I enjoyed getting back into our normal routine last week. It was so nice to have some days at home after all the traveling we did over the holidays. This weekend was more of the same. Friday afternoon I met up with my friend Lindsay and her little boy at Shelby farms and we pushed the babies around in their little cars. It was so cute and they loved it. Our weather has been crazy warm for January. Saturday, Kenny and I ran errands together. We shopped some bikes because are considering gifting two to ourselves to celebrate our anniversary. We were also trying to figure out what we are going to do for Elle's birthday cake. We swung by the grocery store and bought things to make fresh guacamole for dinner. I have actually never made guacamole on my own before and it turned out really well. I grated the onion so it wouldn't have to much chunky onion and omitted cilantro since we are not cilantro fans. Then we picked up some food from a local Mexican restaurant here. Dinner was delicious and we watched the Saints game and the Mississippi State basketball game. Saints won. Dawgs lost. Still a fun night at home.

On Sunday, I met up with my friend Susan for a little lunchy, a stop by Dinstuhl's candy and then we went to see the movie Hugo. It was in 3d so I had a horrible headache by the end but it was okay. It is getting a lot of Oscar buzz so I am glad I saw it.

Starting yesterday I am back on team fit! We are going to this beach this summer and I want to be ready. I downloaded My Fitness Pal on my phone and I am going to start trying to be more aware of what I am eating and exercising again. Last night I made one of Skinnytaste's recipes. Anytime I make soup I always double the recipe because I just go ahead and freeze half. This soup was really good and somewhat easy to make.

Stuffed Bell Pepper Soup

Stuffed Pepper Soup
Skinnytaste.com
Servings: 6 • Size: 1 1/3 cups soup, 1/2 cup rice • Old Points: 5 pts • Points+: 7 pts
Calories: 261.2 • Fat: 4.8 g • Carb: 37.5 g • Fiber: 4.7 g • Protein: 17.6 g • Sugar: 6 g
Sodium: 606.3 g (without salt)


Ingredients:

• 3 cups cooked brown rice
• 1 lb 95% lean ground beef
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 cup finely diced onion
• 3 cloves garlic, chopped
• 2 cans (14.5 oz each) cans petite diced tomatoes
• 1 3/4 cups tomato sauce
• 2 cups reduced sodium, fat-free chicken broth
• 1/2 tsp dried marjoram
• salt and fresh pepper to taste

Directions:

In a large pot or dutch oven, brown ground meat on high heat and season with salt.Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic.Cook about 5 minutes on low heat.

Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1 1/3 cups of soup in each bowl and top with 1/2 cup cooked brown rice.

Makes about 8 cups.