Stylish, Stealthy & Healthy.


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Crockpot Buffalo Turkey Stuffed Peppers

Crockpot stuffed peppers

I’m actually surprised it’s taken me this long to get here. As in this recipe here. Generally I’m pretty good at putting things I love together and then do like Tim Gunn says and Make It Work. Hence my love for blogging about food, eating and watching tv, cleaning and dancing, drinking wine and doing anything…shall I go on?

2 stuffed peppers

Therefor using that mathematical knowledge, it seems a bit odd that it’s taken me all the time I’ve been crafting this ol blog of mine to put together a recipe that involves peppers, hot sauce and my crockpot. A Jessica trifecta if you will.

A Jessfectica? Hmm.

3 stuffed peppers

Bing, bang, boom.

4 stuffed peppers

And while not every combination of wonderful things that seem like a good idea at first work out… (I’m looking at you, pleather leggings and 5″ heels that I once wore to a bachelorette party, and thankfully only got propositioned for hooking one time that night) … this one was pure no-fuss-dinner-ready-when-you-get-home magic, my friends.

5 peppers

Crockpot Buffalo Turkey Stuffed Peppers
Serves: 3-4
Prep time: 10 minutes
Totaly cook time: 6-7 hours
You’ll Need:
3 med or 4 small green bell peppers, tops and seeds removed
1 lb ground turkey
1 med. yellow onion, chopped
2 cloves garlic, minced
1/2 cup hot sauce of your choice (I use Frank’s RedHot.. always) + extra for serving
1 tsp dried parsley flakes
1 cup water

Directions: Spray a large pan with olive oil and sautee chopped onion over med-high heat for about 5 minutes, or until translucent. Add garlic and cook for another 30 seconds. Add ground turkey and parsley, and sautee until browned (about 5-7 minutes). Mix in hot sauce and stir until evenly distributed. Spoon turkey mixture into the peppers and place them in your crockpot. Pour water into the bottom of the crockpot and place the lid ontop, cooking for at least 6 hours on low. (I cooked mine for almost 7 and they were nice and soft.) Once removed from the crockpot, sprinkle with extra hot sauce and enjoy!

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6 peppers

And in case you’re wondering, those leggings later made an appearance when my husband and I went as Dog the Bounty Hunter and his wife Beth for Halloween one year, and after that directly into the trash where they belonged. Although don’t think I haven’t almost repurchased a pair from Target in the last year.

When will I learn.


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Recipe Re-Do: Crockpot Lasagna

I mentioned a while back that I had “tragically” lost some of my original blog photos when I first switched over to WordPress This is kind of lame because now I have a few recipes out there without photos. RECIPES WITHOUT PHOTOS, PEOPLE. I know. Take a moment to calm yourselves. I’ll wait.

Did you get yourself a cocktail? Well I did. I’m feeling much better.

Ok, now that we’re all more relaxed, let’s just jump into today’s second edition of “Recipe Re-do”! This lasagna is one of my favorites, especially for those times when you’re having company over, and you want dinner to “magically be ready” without losing an hour of socializing while you’re slaving away in the kitchen. It’s also a great make-ahead meal if you stack everything up in ye olde crockpot ahead of time and then let ‘er rip the next day.

sauce and cheese

If you’re not on board after seeing cheese and sauce, well then, I think you may be in the wrong place.

ingredients
This time I had a chance to put my favorite sauce in the entire world to use here. (Trader Joe’s Three Cheese Pomodoro Pasta Sauce. And I of course mean favorite after my mom’s homemade spaghetti sauce, duh. Hi, mom.) And although I normally use whole wheat noodles when making pasta, for some reason I just don’t get down with ww lasagna noodles. They just aren’t my bag, baby. But these Dreamfields noodles are an awesome lower-carb option if you’re into that sort of thing.

sauce + water
OH- and here’s a little secret I thought I’d share with you guys. You’ll notice the recipe calls for some water, well make sure and use you sauce jar to add this step. Pour it right into the jar, shakeshakeshake, and you’ll be able to use up every last drop of that sweet tomato-ey goodness.

layers of ingredients

So as you can see, this is a super simple recipe. Just layer up all that jazz and throw a lid on your dear sisterwife/crockpot and you’re donesies. 6 hours later, you’ll be in Cheesy Pasta Town. And who doesn’t want to go to there?

crockpot las

Crockpot Lasagna (take 2)
Serves: 6-8
Time: 7 hours
You’ll Need:
1/2 box of lasagna noodles (Whole wheat or lower carb)
28 oz jar tomato sauce of your choice
1/2 cup water
1 lb lean grass-fed ground beef
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 a medium yellow onion, diced
2 garlic cloves, minced
1 egg
1 1/2 cups shredded reduced-fat mozzarella cheese
15 oz container reduced-fat ricotta cheese
1/2 cup grated reduced-fat parmesan cheese
1/4 cup mascarpone cheese (or other soft cheese)

Directions: In a large sauce pan over med-high heat, sautee ground beef and onion, until beef is browned. Add garlic and sautee another minute. Remove from heat. Drain the liquid from the pan and add tomato sauce and water.
Meanwhile in a large bowl, combine 1 cup mozzarella cheese, ricotta cheese, 1/4 cup parmesan and mascarpone cheese. Add egg and mix until smooth.
Spoon about 3/4 cup of the sauce onto the bottom of your crockpot and then start layering noodles. You will have to break them into smaller pieces for this, but I promise it will be ok. Cover noodles with a layer of cheese mixture, then sauce, then noodles again. Repeat and finish with a layer of noodles, then sauce, then the rest of your mozzarella and parmesan cheese. Turn your crockpot to low and let cook for 6-7 hours. (I did 6 and it was cooked to perfection.)

Serve with a side of caesar salad.

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crockpot las 2

You guys, this is seriously one of my favorite meals ever. And the mascarpone cheese was kind of a last-minute add since I just had some I wanted to use up, but it was a great call. Plus pretty much anytime you add more cheese to something it’s a good idea.

So that’s it for this edition of Recipe Re-Do’s! Have you guys ever made crockpot lasagna? Thoughts?

Note 1: You also may notice that I strayed from my usual ground turkey here and went straight for the ground beef. I can’t explain it other than the fact that I had some questionable turkey a few months ago and haven’t been able to go back to it since.

Note 2: I have no affiliation to any of the products I mentioned here, they are just simply a few of my faves that I wanted to share.

Note 3: Here’s the original recipe post.

Note 4: Just kidding. I’m done.


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Crockpot Chicken

I know I’ve done the mouth-watering, aromatic roast chicken on here before, but there’s a new chicken in town, friends. And this guy is easier than a Hilton sister. Ok a Hilton sister who’s name rhymes with shmaris.

Last time I posted a whole chicken recipe, there were a few comments from people who had never done one before, and that’s totally cool. I get it. Roasting a whole bird for the first time can be daunting. Reaching inside to grab all it’s giblets and jiblets… (Scary Move 2, anyone?) Totally a reasonable fear. But listen y’all. You gotta just get all Nike on this bitch and just do it.

Not only will you get enough chicken for more than one meal, but if you wanna get real Martha Stewarty up in here, you can save the little presents from inside the bird, along with the juice in the crockpot, the bones and some veggies and make your own chicken stock.

I had planned to do just that… but forgot. And then when I randomly discovered a chicken heart sealed tightly inside a ziplock bag residing in my fridge a few days later, I wondered for a second if Brandon was a witch… or is it a warlock? Either way, it freaked me out. Creepy black magic…

Speaking of magic, crockpot chickens are the thing dreams are made of. Ridiculously tender, bursting with flavor, and lucky for you, it falls off the bone and onto your plate.


How are you gonna not serve it with roasted Brussels sprouts?

Whole Crockpot Chicken
Cook Time: 5-7 hours, depending on size of bird (Internal temp should reach 165)
Serves: 4-8 (again, depending on size)
You’ll Need:
1 whole chicken (I used about a 4lb bird), innards removed
1 tsp. poultry seasoning
1/2 tsp. paprika
1 tsp. parsley
1/2 tsp salt
pinch ground black pepper
lemon, halved, placed inside cavity (optional)

Directions: Once innards are removed, rinse chicken under cool running water and pat dry. Season with salt and pepper, then place into your crockpot or slowcooker. Sprinkle seasonings on top, cover, and cook for 5-7 hours, or until internal temperature reaches 165. Once fully cooked, carefully remove form crockpot and set on a platter to rest for about 10 minutes, covering with foil to keep in heat until ready to serve.

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See how easy? Definitely one of my new favorite cook-while-I’m-at-work meals. So throw your inhibitions away and tackle this bird head on.

Bet you thought I was going to say “don’t be chicken”, didn’t you. What do I look like? I may have thought my husband was a witch for a second but give a girl some credit…

Seriously though, if i find any locks of hair or voo-doo dolls, I might send for help.

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