Thank you for all of the supportive and kind words about my career change. I’ve had a lot of change throughout my young career, but I’ve never left a job I love more. As word spreads at work of my resignation, I continue to receive lots of congratulations and lots of, “that’s a no-brainer”‘s and “you’ll never get that time back, good for you” and “I’m happy for you”. It helps reassure me that I’m making the right move.
And change is always inevitable in life. My staff are taking my new pretty hard (awww!), but I joke with them that it’s not me they’ll miss, but change that they resist. I’m encouraging them to embrace this change and to trust in the system – that whoever comes on board will be a great fit for the department and the hospital.
…I almost have them convinced. 😉
Kind of like Shea trying oat cereal and avocado for the first time. I find myself making all sorts of “mmmm!!” noises and smiley faces for her, trying to help encourage her palate to appreciate the new tastes and textures. So far, not to successful…but we continue to try each morning and evening. If nothing else, she enjoys spitting things out and learning that her tongue is pretty fun to play with. It’s also during “meal time” that I wish she wouldn’t suck her thumb. I think we went through 5 outfits the first day we tried food-food.
And Lily (the dog) thought it was bad enough to have this new little human around to steal our attention, but now this same little human gets to eat with us…at the table. Life just isn’t fair for that little bulldog at the moment.
There’s a lot of change going on in my life – some good, some bad. While I hope to the high heavens that Shea’s palate evolves, I do rest assured that at least her dad is not a picky eater. He’ll eat just about anything I throw in front of him…and for better or for worse, give me his honest feedback.
Stuffed peppers are a food neither Mr. P nor I grew up with. Same goes for Philly Cheesesteaks. But the two meals always sound delicious and to have them wed into a far healthier, yet cheesy and delicious comfort food…well, what’s better than that? These are gluten-free, low-carb, and a mere 252 calories a piece. Packed with flavor and as some people in my life would say, “Something other than chicken!”
- 2 green bell peppers, halved and seeds removed
- 1½ cups part-skim mozzarella cheese, shredded and divided
- 1 Tbsp olive oil
- 1 onion, diced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 8 oz shaved deli roast beef, thinly sliced
- 2 Tbsp Worcestershire sauce
- ¼ tsp salt
- ¼ tsp black pepper
- Preheat oven to 350 degrees F and arrange bell pepper halves on a baking sheet and sprinkle 3 tablespoons mozzarella in the bottom of each half.
- In a large skillet, heat oil over medium heat. Once oil is heated, add onion and cook 3-4 minutes; add mushrooms and cook an additional 4-5 minutes or until mushrooms are soft and onion is translucent. Add garlic and saute 30 seconds or until fragrant. Add roast beef, Worcestershire, salt, and pepper; cook 4-5 minutes mixing well.
- Divide the roast beef mixture into each of the 4 pepper halves, firmly pressing contents down to fit; top each half with an additional 3 tablespoons mozzarella.
- Bake for 20-24 minutes or until the cheese is golden brown and peppers are soft.