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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Squash and Chickpea Curry Soup

Blargh.  That is the only word that can describe the happenings of the last few days.  Let’s revisit, shall we?

First, I woke up to find that since we reset the clock on our coffeemaker, we did the whole classic AM/PM switcheroo and therefore my coffee was set to brew at 7pm that night.  Which of course means a steaming hot pot of freshly brewed caffeinated nectar was not waiting for me as I rushed out the door.

“dis’ son of a beech is ice cold” 

PS- there’s 2 Seinfeld references that apply in that picture. Bonus points if you can name them. 

So instead of waiting 10 minutes, I took those first brewed cups of bottom sludge (which I believe contains ALL THE CAFFEINE) and vibrated off to work.

For the third day in a row I’ve stepped on the scale to find that I still have not lost a single pound on the Live Fit program, and I’m really starting to resent these 90 minute gym sessions.  Upon further inspection, I realize part of the problem is I’m eating like a carnivorous Tyranosaurus Rex on its period.

Also this happened…

Which is weird, because believe me when I say, I’m not normally a “sweets” girl. I  will take down a bag of chips or a serving of french fries like it’s my job, but rarely do I go out of my way to produce chocolaty peanut buttery goodness such as you see here.  They lasted 3 days.  And my husband claims he didn’t have any.  Weird how that scales not budging, huh.

And the coup de grace occurred last night when I finally made it out of my office around 5:40 and headed to the gym for a shoulder workout and 30 minutes of cardio.  I was completely changed into my gym clothes when I realized I made the colossal mistake of forgetting my sneakers.  So I walked out in my black stretch pants and pumps with a bow on them, greeted by jeers and puzzled looks.  The last guy that gave me the side eye caught a mouthful, but come on.  A girl can only take so many condescending glances.

All I can say is thank God for my Biff.  She recently got an elliptical machine, and since she just so happens to live approximately 47 seconds away, I did her a solid and tested it out.  (Obviously, she really did me the solid.  As did her husband who allowed me to workout while he played Madden up in the computer room.  Bless those two.)

So by the time I got home, all I wanted to do was eat (see statement re: ravenous dinosaur creature), and praise baby Jesus, I had something waiting for me.  This.

It’s delicious.   You should make it.  Or don’t.  (But seriously, do.)  It’s a crockpot soup (clear winner) and the flavor is pretty amazing.  I’ve eaten it like 4 days in a row now, and I’m not even a little bit sick of it.  But then I think all the hate in my heart has been exercised by 7pm all week, so it’s hard to tell.

Squash and Chickpea Curry Soup
Cook Time: 6 hours
Serves: 6-8
You’ll Need:
1 bag frozen chopped butternut squash
15 oz can chickpeas, rinsed & drained
1/2 medium yellow onion, chopped
15 oz can lite coconut milk
4 cups chicken stock (or vegetable)
3 T curry paste (or 4, depending on your preference)
1/2 tsp. ground ginger
1/4 tsp. allspice
Salt & pepper
1 oz goat cheese + extra for garnish

Directions:  Place frozen squash, chickpeas and onions in the crockpot, and pour in coconut milk and chicken broth.  Stir in curry paste, ginger and allspice.  Cook on high for 6 hours.  Once done cooking, puree half of the soup with a handheld blender or food processor.  Salt and pepper to taste.  Stir in goat cheese and sprinkle another tsp. or so on top for garnish.

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Soup… you complete me.

What?  No, I didn’t just sing the Golden Girls theme song to it… whatever… you’re crazy…

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