Turkey + Veggie Meatloaf

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I miss college.

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I’m not stuck in the past or pining for my youth or anything (I am), but I just miss the days when my biggest worries were exams that would ultimately have no effect whatsoever on my career or future!

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I feel like I excelled in college. I loved going to class & taking too many notes. I loved going to functions. I loved sitting in high traffic areas on campus to do as much people watching as physically possible (I also loved to be seen – sue me).

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But I probably loved being in a sorority the most. This past week was recruitment & Bid Day for my chapter & it got me feeling all sorts of nostalgic. It’s the most torturous week of an 18-year-old woman’s life as she gets scrutinized and ranked against hundreds of other girls. But I LOVED IT!!!!! I knew exactly what sorority I wanted to be in & I was ridiculously obnoxious about it. Like, I wore my chapter’s colors every night & even had their name written on the inside of my hand for good luck……. I’m lucky they didn’t just cut me for being an actual stalker.

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But I eventually became president & got to tell everyone what to do & that was the greatest year of my life.

 

Time: 2 hours (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 lb. of ground turkey
  • 1 onion, diced
  • 3 red bell peppers, halved
  • 1 can of chickpeas, rinsed + drained
  • 1/2 cup of frozen peas, thawed
  • 1/2 cup of parmesan cheese
  • 1 tbsp. of dijon mustard
  • 2 tbsp. of skim milk
  • 1 egg
  • 1 tbsp. of olive oil
  • 1/4 cup of fresh basil, chopped
  • 1 tbsp. of crushed red pepper
  • 1 tsp. of oregano
  • 1 tbsp. of balsamic vinegar
  • S+P, to taste

How to:

  • Turn on broiler
  • Place red pepper halves on a lined baking sheet, skin down
  • Broil for 10 minutes
  • Remove skin + dice two of the halves, set the rest aside
  • Reduce heat in the oven to 350 degrees
  • Heat olive oil in a skillet over medium heat
  • Add onion + S+P, cook for 3 minutes
  • Add chickpeas + S+P, cook another 3 minutes
  • Add peas + garlic + S+P, cook another 2 minutes
  • Add to a large bowl
  • To the onion mixture, add turkey + diced red peppers + parmesan + milk + dijon mustard + basil + crushed red pepper + oregano + plenty of S+P + egg, mix well
  • To a greased baking dish (or loaf pan, but I wanted it thinner), add the turkey mixture in a packed, even layer
  • Bake for an hour or until golden brown + cooked through
  • Meanwhile, add leftover red pepper halves + balsamic vinegar + S+P to a food processor
  • Process until smooth
  • When meatloaf is cooked, smother in the red pepper sauce + serve hot
  • Slap each other with meat sticks

Chorizo Mac & Cheese

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I try to fight it, I really do. But my GOODNESS I love suburbia.

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I like leaving for work in the morning & seeing all of the stay at home mommies going for their morning strolls with their young tots. I might shed a tear of jealousy thinking about their flexible schedules & the fact that they’ll probably get to watch Gilmore Girls today but NOT COMPLAINING. God made Netflix for the working woman. I digress.

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BEST part about suburbia: Costco. It’s like dinner & a show in a warehouse. Dine on the hotdogs & surprisingly good pizza AND people watch. All for only $55 a year. Bargain.

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Garr & I walked in the other day with our shoulders back & our chests puffed out. So freakin’ confident.

“Excuse me, where is the MEMBERSHIP counter??” we said a little too loudly.

“Umm right there” *points 3 feet away*. 

“Ahh yes thank you because we are here to purchase a MEMBERSHIP.”

A Costco membership is something we debated about for a while. Do I need a 60 gallon bottle of ranch dressing? No, but I need the OPTION. More so, are we ready for this step into adulthood? Yes. Yes, we are. A rite of passage if you will, we are now your newest Costco members thus rounding out the suburban dream we said we’d put off until our thirties. WHOOPS!

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All I bought were some new pillows & a rug. Need to step up my bulk buying game.

 

Time: 30 minutes (prep +cooking) | Serves: 4

Ingredients:

  • 1 lb. of whole grain penne
  • 1 lb. of pork chorizo
  • 1 red pepper, diced
  • 1 jalapeno, diced
  • 1 cup of shard cheddar, freshley shredded
  • 1 cup of pepper jack cheese, freshly shredded
  • 1 tbsp. of butter
  • S+P, to taste

How to:

  • Cook pasta until al dente, drain
  • In a skillet. cook chorizo over medium heat
  • Once cooked through, add red pepper + jalapeno + S+P, cook another 3-4 minutes
  • Add pasta back to hot pot + add butter
  • Stir in cheese + S+P
  • Add chorizo mix + combine well
  • Serve hot
  • Not kidding this time – smash this in your face

Pear + Prosciutto Pasta

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We’ve all got our go-to after dinner treat. Ice cream, a cupcake, Dunkaroos, a stiff drink, the options are endless.

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Some of us have been eating the same dessert every night for 10 years. Some of us are insecure & addicted to routine, OK?

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When Nabisco released The Mint Oreo, my world got brighter. I don’t remember the first time I tasted one, but I think we must have broken the space-time continuum or something.

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After years of trial & error, I’ve finally perfected the Oreo-eating experience.

1) Only eat the mint flavor – please don’t argue, I will squash you.

2) Pair with a giant glass of skim milk. Take one Oreo between your thumb & index finger, above either of the O’s on the Oreo. Dip into the milk up to the second letter (R or E depending on which end you’re dipping from) for 8 seconds. Eat the softened half. Repeat.

3) Only eat them when wearing your sleepy pants so you can wipe any milk residue on them. (Don’t scowl at me)

4) Eat no less than 6 at a time. An entire sleeve is acceptable if a good television show is on, you’re sad, you’re happy, or you looked really skinny that day.

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Eat 3 bowls of this & then test out the above. You might need a Tums or something, but totally worth it.

 

Time: 30 minutes (prep + cooking) | Serves: 4

Ingredients:

  • 1 package of whole grain pasta
  • 8 oz. of prosciutto
  • 2 red anjou pears
  • 1 onion, diced
  • 2 tbsp. of garlic, minced
  • 2 oz. of goat cheese
  • 1 tbsp. of olive oil
  • 1 tbsp. of butter
  • 1 tsp. of oregano
  • 1 tsp. of crushed red pepper
  • S+P, to taste

How to:

  • Cook pasta to al dente, drain
  • In a saute pan, heat olive oil over medium heat
  • Add onion + S+P, cook for 3-4 minutes
  • Add garlic, cook for another 1-2 minutes
  • Add pear + prosciutto, let warm through
  • Add pasta + butter back to the pot it was cooked in
  • Combine with pear + prosciutto mix + oregano + crushed red pepper + S+P
  • Stir in goat cheese letting coat all of the noodles
  • Serve hot with extra cheese
  • Slap your partner with leftover noodles just for kicks