Well school started on Tuesday for me. I am lucky enough to have Mondays and Fridays off (a semester of long weekends?! I’ll take it!!). It’s kind of sad, knowing Christmas break is over and reality is upon me. Reality that consists of teaching young children in my school’s after school program, endless hours of doing homework and trying to fit in the occasional workout with my hectic schedule. It’s hard to balance class with going to work every afternoon, but I love my job, my kiddos and my co-workers so I feel like it makes it all worth it! Besides, the experience I get from it is invaluable for my future career as a bilingual teacher! I love getting to speak in Spanish with the kids 🙂
Over the break I got to spend some quality time with my grandma where she taught me how to knit!! I made my own hat last week, and have already worn to the past two days on my way to class. Now I need to decide what to make next… An ear warmer or a scarf??
I’ve also done some rearranging in my house and added some new decor! I LOVE figuring out new ways to organize my paintings on the wall and thinking of new things to do to add a pop of color and uniqueness to the house.
Now for the good part… FOOD! I got back from work yesterday really craving tacos… something that seems to happen to me quite a lot! Lately I have seen so many people posting recipes or pictures of them making lettuce wraps, and decided to take a shot at it! The result? DELISH! I love the crispness of the lettuce and the turkey meat made the meal taste even better (I think it was partly psychological though…). Anyways, I hope you try it out, because I know I will be making this again in the future!!
4 mini sweet bell peppers
1 roma tomato
1/2 pound ground lean turkey
1 tsp olive oil
2 tbsp taco seasoning
3/4 cup freshly shredded cheese of your choice (I used reduced fat sharp cheddar)
3/4 cup black beans
1 head iceberg lettuce
Slice and de-seed the bell peppers and cube the tomato.
Brown the turkey in the olive oil.
Add the bell peppers and cook until tender. Add the beans and the taco seasoning and mix well. Let it simmer for 3 minutes (add a tablespoon or two of water to help the seasoning dissolve and heat until the water has evaporated).
Carefully cut three or four WHOLE leaves off the head of lettuce. Fill each leaf with 1/4 cup of the meat mixture.
Top with the tomatoes and cheese (and salsa if wanted… I thought I had some, but turns out I had thrown it away before leaving for the break) and roll the lettuce like a burrito to hold the meat mixture and toppings in.