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Turkey Stuffed Bell Peppers

Turkey Stuffed Bell Peppers

  • Servings: 2
  • Difficulty: easy
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  • ½ cup brown rice, cooked
  • ½ lb lean ground turkey
  • 2 red bell peppers, cap cut off and seeded
  • ½ red onion, diced
  • 4 cloves garlic, diced
  • 2 Tbsp olive oil
  • 1 fresh tomato, diced
  • 2-3 tsp dried basil
  • ½ tsp dried oregano
  • 1 jalapeno, diced
  • ¼ cup parmesan cheese, shredded
  • ¼ cup Colby jack cheese, shredded
  • Olive oil spray (I use Pam)


  • Cook brown rice as directed
  • Preheat oven to 375degrees
  • Cut tops off of bell peppers and remove seeds/whites
  • Spray oven safe baking dish with olive oil and place cleaned peppers in it
  • Heat olive oil in large skillet on medium heat; add onion and garlic and saute until fragrant
  • Add the ground turkey to the skillet and brown
  • After ground turkey is browned, add tomatoe, oregano and basil, and jalapeno
  • Mix well and cook for about 5 minutes
  • Add cooked rice and parmesan, mix well and blend together
  • Once cooked through, begin stuffing each bell pepper with the cooked mixture. Pack tightly in bell peppers.
  • Place baking dish (with packed bell peppers) in oven for about 30 minutes
  • Remove from oven, sprinkle Colby jack cheese on top, and place back in oven for about 5 minutes until cheese is melted.

These stuffed bell peppers are so delicious and are great on their own – I honestly ate mine with a bit of sriracha sauce added on!


Let me know what you think!  This is a GREAT meal prep idea – simple, easy, and tasty!heart

Oven Roasted Beets

Oven roasted beets are soooo tasty AND healthy!  They take a little while to cook through, but the recipe is super easy and so worth the time!  These are great during the summer, and are much better for you than the canned version.

Don’t like beets?  Try these before you swear off them – you may be surprised!

Oven Roasted Beets

  • Servings: 1
  • Difficulty: easy
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  • Beets, however many you’d like


  • Aluminum foil
  • Baking Sheet


  • Preheat oven to 400 degrees20160608_092342
  • Scrub each beet and cut off leaves/stem close to the tip20160608_092438
  • Wrap each beet loosely in aluminum foil
  • Place foil wrapped beets on baking sheet20160608_092700
  • Place baking sheet in oven, and cook for 45-60 minutes. Check beets every 20-25 minutes to ensure that they are not burning; if they look dry add some water to each (about a tablespoon per beet) and re-wrap
  • When a fork can be inserted into the beet easily, they are done
  • Remove beets from oven, allow to cool
  • Peel each beet. Hold with paper towels and use those to peel the skin away; this will prevent your hands from staining20160608_110936

These beets are great for use in salads, as a side, or alone as a healthy snack!

Can’t wait to hear what you think!  Comment if you try this recipe! 🙂


Delicious Chicken Bake

Wow…tried out this recipe tonight, and it was a HIT.  I tweaked the recipe a bit, but I went off of a recipe provided by :

This recipe is healthy and has great flavor – definitely got the hubby’s approval!  We will be having this again, FOR SURE!  Feel free to play with the veggies – I’m sure there are others you could add and enjoy it just as much!

Delicious Chicken Bake

  • Servings: 2-4
  • Difficulty: easy
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  • 2-4 boneless, skinless chicken breasts (depending on the size of your family/party)
  • 15 cherry tomatoes, sliced in half
  • 1 can artichoke hearts, drained and chopped
  • 4 cloves of garlic, minced
  • ½ red onion, chopped
  • 1 handful spinach (I tear it into smaller pieces)
  • 2 Tbsp cornstarch
  • 1 tsp sugar
  • Olive oil cooking spray (I use Pam)
  • Shredded mozzarella cheese
  • Garlic powder, for seasoning
  • Pepper, for seasoning


  • 9×13 oven safe cooking/baking dish (mine is glass)
  • Large bowl


  • Preheat the oven to 350 degrees
  • Spray the 9 x 13 pan with olive oil cooking spray and place chicken breasts in the pan. Season each chicken breast (both sides) with garlic powder and pepper
  • In the large bowl, combine cherry tomatoes, chopped artichoke hearts, garlic, red onion, spinach, cornstarch, and sugar. Stir to mix well. 20160419_192318
  • Add this mixture to the 9×13 pan, nestling it around the chicken20160419_192646
  • Cook for 25-30 minutes
  • Remove from oven, sprinkle desired amount of shredded mozzarella cheese on top, turn broiler on low, and place back in oven for 5-10 minutes; the cheese should bubble and brown slightly
  • Remove from oven and serve warm

We served this over brown rice, but it probably would’ve been fine on its own!


DE.LISH.  Let me know what you think!


Perfectly Hard Boiled Eggs-in the Oven!

Hard boiled eggs are so convenient as a healthy snack or as part of meal prep by adding them to meals, such as salads.  Having to boil eggs on the stove was always annoying to me, so I was psyched to find this recipe!

I tweaked it just slightly by adding water to each muffin/cupcake cup, to ensure no brown/burn spots on the eggs – worked like a charm!  This recipe is so easy, and the shells peel off like a dream!  If you notice the eggs don’t cook through thoroughly, you may want to up the temp to 350.  For our oven, 325 degrees for 30 minutes had them turning out perfectly!

Perfect Hard Boiled Eggs

  • Servings: As many as you’d like
  • Difficulty: easy
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  • Eggs – however many you want to prepare(I use cage-free or organic eggs)
  • Water
  • Ice


  • Muffin or cupcake pan
  • Large bowl
  • Tongs or large spoon


  • Preheat oven to 325 degrees
  • Fill each cup of the muffin/cupcake tin about halfway with water. Place one egg in each cup20160417_133957
  • Place in oven and cook for 30 minutes
  • Remove from oven, and use tongs or large spoon to transfer eggs to large bowl of ice water. Allow eggs to sit in ice water for about 10 minutes20160417_141925
  • Remove eggs from water and peel shells off

Enjoy perfectly hard boiled eggs – done in the oven!  Filling each muffin/cupcake cup halfway with water will reduce the risk of “burn spots” on the eggs.  Enjoy!

20160417_144531Let me know how you like them!  I hope this saves you a little time and effort in your meal prep/healthy snack prep!



Healthified Beef Enchiladas

My hubby absolutely LOVES enchiladas, but most of the recipes I found are SO unhealthy!  Now, this recipe is a bit of an indulgence, but it passed the hubby test with FLYING colors – and it’s healthier than MANY other enchilada recipes.  Hubs LOVES these (as do I), and I can make them without feeling so guilty!

The points that really help to reduce the calories in these enchiladas is the the use of lean ground beef, green chile salsa instead of traditional enchilada sauce, and less of the real fatty ingredients, like cheese (don’t worry – there is still PLENTY of cheese in this recipe!)

Lastly – this recipe makes A TON – about 10-12 servings. So it’s great for a dinner party/get together, or if you love leftovers (as again, my hubs does, and I don’t mind them either!)

I hope you all enjoy 🙂  Please let me know how you like them!

Healthified Beef Enchiladas

  • Servings: 10-12
  • Difficulty: easy/medium
  • Print


  • 1 lb lean ground beef (I typically get the 93% lean option)
  • ½ cup olive oil
  • 16 corn tortillas
  • 3 jalapenos, chopped (optional)
  • 2 jars (16oz each) green chile salsa (I use El Pinto, the hot version)
  • 1 lb Fiesta blend cheese, shredded
  • ½ red onion, finely diced
  • Pam olive oil cooking spray
  • Guacamole (optional, for topping)
  • Salsa (optional, for topping)

Miscellaneous equipment

  • Cookie sheets, lined with paper towels
  • Saute pans (one large, one small)
  • Tongs
  • 9 x 13 oven safe pan (I use a glass pan)
  • Aluminum foil


  • Spray large skillet with Pam olive oil cooking spray, then place diced red onion and cook on medium-high for about a minute, until fragrant
  • Place the ground beef into the skillet over medium-high heat. Using a wooden spoon, break up the beef as it cooks.  Cook about 7-10 minutes, until fully browned/cooked through (I like to drain off some of the oil/grease once cooked through)
  • Preheat oven to 400 degrees
  • In the small saute pan over medium heat, warm the olive oil. Using tongs, place corn tortilla in the oil, flip, and drain off back into skillet.  Place the tortilla on a paper-towel lined cookie sheet.  Repeat with remaining 15 tortillas.  Then place paper towels over tortillas to soak up excess oil
  • Coat 9 x 13 pan with Pam cooking spray
  • Pour ½ cup green chile salsa into pan and spread evenly. Place 3 tortillas on top (you’ll have to cut 1 in half to better fit the pan).  Top with ½ cup of beef and red onion mixture, some chopped jalapenos (optional), 1 cup fiesta blend cheese, and ½ cup of green chile salsa.  Repeat layering as many times as needed, ending with a layer of tortillas.  Top with ½ cup green chile salsa and 1 cup cheese (I use closer to 1.5 cups for the top)
  • Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil, place pan back in the oven, and bake for an additional 20 minutes
  • Remove from oven and allow to cool for 5-10 minutes
  • Slice and serve warm

*May add guacamole and/or salsa for toppings*

This recipe, seriously, is a keeper.  It is low in sugar, and high in iron, protein, Vitamin B6 and Vitamin B12.  Unfortunately, it’s also on the higher side of saturated fat, which is why we don’t have it too often, but it is, nonetheless, much healthier than some other enchilada recipes I’ve seen out there!

Ready to be covered with foil and put in the oven!


If you cut it into 12 servings, these are the approximate nutrition facts, courtesy of

Let me know how you like it!