AND i'M BACK!!!!!!!!!!!!!!

It's been a while I know.  Haven't really fixed anything new and exciting.  Had a very busy week so there was some repeats and a few dinners out.  Don't worry, we were good and really did not stray from the plan.  The only night we did was last Saturday at our dinner party.  We had some wine and a couple of sweets.  Other then that, we have stayed true.  Tonight's dinner had a mexican flair.  The hubby was craving it.  So he made his wonderful Stuffed Roasted Pablano Peppers with a Mexican Style Coleslaw.  Very tasty and I must say - definitely took care of that food craving. 

He even decorated it up with some chopped Cilantro.  Recipe for both follows.  The slaw is really by taste so I can't give precise measurements.  Give it a go. 

ROASTED STUFFED PABLANO (PASILLA) PEPPERS:

Roast 4 to 6 Pablano (also known as Pasilla) peppers.

Cook up 1 lb of ground Turkey and season as taco meat to taste

Grate Pepper Jack Cheese (enough too stuff and sprinkle over the top)

Preheat oven to 350 degrees and grease an 8” x 8” casserole.

After the peppers are roasted (we do it in the oven), put them in a plastic bag and let cool.  Skin should peel right off.  Carefully slit them open and remove all of the seeds.  Lay pepper out flat.  Sprinkle with a little cheese and then a couple of spoonfuls of the taco meat.  Wrap it up and lay it seem side down in a greased casserole baking dish.  Cover each pepper with your favorite salsa and sprinkle with cheese.  Bake until warm and bubbly.  Enjoy

MEXICAN STYLE COLESLAW:

Chopped Cabbage

Chopped Pickled Jalapeno

Fresh Lime Juice (about 2 small limes)

Chili Oil

Garlic Salt

Pepper

Cumin

Cilantro

Splenda or Sweet-N-Low to taste