Weekend Recap and Stuffed Peppers

Happy Monday all! We had a wonderful weekend, jam packed with family time. Rick went to the zoo for the first time, we did some serious yard work and went out to lunch with one of Karl’s brothers.

I’ll start with¬†the recipe for today for those of you that don’t feel the need to look through my family photos ūüėČ This is another one that I grew up with- stuffed peppers. There are a lot of versions of this recipe out there, but the bragging rights for this one come from its simplicity. With only a few ingredients and very little time, you can whip up a yummy meal! The only downside for us is that this is not soy-free. It is, however, dairy, egg and nut free!

Start with 1 lb ground beef, 4 green peppers, 2 cans tomato soup, onion powder, red cayenne pepper seasoning and salt.
Stuffed pepper ingredients

Start by boiling a large stock pot of water and cleaning your peppers but cutting the tops off and removing any seeds.
Cleaned peppers

While waiting for the water to come to a boil, start browning your ground beef in a large skillet, adding seasoning when partially browned. Once fully browned, add two cans of tomato soup to the meat and simmer for ~10 minutes.
Stuffed pepper beef

Once your water is boiling, add cleaned peppers and boil for 8-10 minutes or until soft.
Boiling peppers

The beef and peppers should ideally be ready around the same time. Place peppers into a 9 x 13 pan and fill with cooked beef. Bake at 350 degrees for 20-25 minutes. Serve over rice and enjoy! You can easily increase this recipe by adding a 1/2 pound ground beef , 2 additional peppers and a little more seasoning, no need to increase the tomato soup quantity.
Final stuffed pepper


Now onto the family stuff! The¬†zoo was so much fun, but Ricky was definitely not the animated kid you see shouting about each of the animals. He was very aware of everything and took it all in, not necessarily overwhelmed but definitely in awe of all the animals he’s only ever seen in books. The gorilla got the best reaction out of him- one of the animals was hanging out at the edge of his exhibit so we could see him really well and Ricky pounded his chest making gorilla noises! He also loved the seals- there is a tunnel at the zoo where you walk underwater and can watch the seals swimming all around you. They were especially active and I think Ricky could have stayed there all day to watch them swim over and around his head. As usual, many of the animals were napping during our trip, including the lions. When we pointed them out, the little man was very concerned that they were “broke”- gotta love the way kids think! A few fun photos from our trip!

Checking out the gorilla

Checking out the gorilla

Ricky's favorite- underwater seals!

Ricky’s favorite- underwater seals!

Touching the "cold wall" in the underground polar tunnel.

Touching the “cold wall” in the underground polar tunnel.

Goofing around in front of the flamingos

Goofing around in front of the flamingos

Quintessential family photo in front of the zoo fountain!

Quintessential family photo in front of the zoo fountain!

Hope you all had a great weekend and are off to a good start to the week!

Chicken Crescents

Alright, this recipe contains dairy and¬†soy, so it is not what we like to call “Ricky friendly,” but it is egg, PN and TN free! Chicken crescents are the definition of comfort food for me. This is something my mom made often growing up and has always been one of my favorites. Karl had never had them before we got married, but I make a double batch for just the two of us every time I make them now, if that gives you an idea of how he feels about them. They also heat up really well and make for an excellent lunch, in case you needed to be sold any further!

Crescent Roll Ingredients

Start by baking 1 – 1.5 lbs of chicken breast, depending on how full you want to make the crescents, this should equal ~2 cups of cubed, cooked chicken (I usually use 1.5 lbs).

Blend softened cream cheese and butter/margarine together, then mix in the rest of the ingredients

This might not look pretty, but it sure does taste good.

This might not look pretty, but it sure does taste good.

Separate an 8 oz can of crescent rolls into 4 rectangular shapes on an ungreased cookie sheet. Seal perforations.

Crescent Roll shapes

Spoon mixture evenly onto each of the rectangles and seal.

Crescent Rolls filled

Brush with butter/margarine. For this step I typically just coat my hands with the butter or margarine and roll each of the crescent rolls in my hands to coat. Then bake for 20 – 25 minutes in 350 degree oven and enjoy!

Crescent Rolls

Chicken Crescents


  • 2 cups cubed, cooked chicken breast
  • 3 oz. cream cheese
  • 2 Tbs. butter or margarine
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 2 Tbs. milk
  • 1 Tbs chopped onion
  • 8 oz. Crescent Rolls


Cook chicken breasts and cube 2 cups. Blend softened cream cheese and butter/margarine together in a large mixing bowl until smooth. Add the remainder of the ingredients and mix. Separate an 8 oz can of crescent rolls into 4 rectangular shapes; seal perforations. Spoon mixture evenly onto each rectangle (~1/2 cup) and seal. Brush with butter or margarine. Bake 20-25 minutes at 350 degrees on an ungreased cookie sheet. Enjoy!