Philly Cheese Steak Stuffed Peppers - (RECIPE)

Let me just start be saying, these peppers are AMAZE!! I mean, really!

This is only the second time I've made them and I think they will be a staple on my go-to list from now on!

What you need...

2 Green Peppers

8 oz Flank Steak, Thinly Sliced (if you're a Pittsburgh native, I found this pre-packaged at Market District in the beef section!)

8 Slices of Provolone Cheese

1/2 a Red Bell Pepper, Diced

1 Medium Onion, Diced

4 oz. Mushrooms, Sliced (optional! yuck!)

2 Tbsp. Extra Virgin Olive Oil

1 Tbsp. Minced Garlic

1 tsp. Worcestershire Sauce

Salt & Pepper to taste

• Preheat oven to 400°, lightly spray 8x8 baking dish with non-stick spray
• Start a pot of boiling water
• Slice green peppers length wise, remove seeds and ribs
• Place halves in boiling water for 3-5 minutes, until the peppers soften slightly and they lose a little of their bright color. Carefully remove and place open side down on paper towels to drain.
• Heat EVOO in skillet, add garlic, onions, mushrooms, red pepper, salt and pepper, sautee until soft. 
• Add in flank steak & worcestershire sauce, cook until meat is cooked through.
• Place green peppers open side up in the baking dish, place one slice of cheese inside each pepper. Fill with meat mixture, top with second slice of cheese
• Pop in the oven for about 10 minutes, or until cheese is a little golden

I serve these with some brown rice! Enjoy!!

Remember to come back and drop a comment below after you've tried these!!

Sweet Potato Turkey Bacon Burgers! (RECIPE)

A few weeks ago I posted on my Facebook page about the awesome sweet potato, turkey bacon burgers I made and a lot of you were interested so heres a full post with recipe!!

These burgers were so awesome I ate them with a alive of provolone cheese and fresh romaine with no extra sauce needed!! I served them with a side of sweet potato fries. I was worried it would be TOO MUCH sweet potato, but it was perfect!!

Ingredients:

1 Lb. Lean Ground Beef or Turkey

6 Slices of Turkey Bacon

1 Cup Cubed/Mashed Sweet Potato

Line a microwave safe plate with paper towels, lay bacon on paper towels and cover with another paper towel. This will absorb any grease from the bacon, even though theres not much with turkey bacon! Clean your sweet potatoes, wet them and put them in plastic bags. My sweet potatoes were HUGE so I had to use two bags...

Since my sweet potatoes were so big, it took them about 9 minutes to fully cook in the microwave. The bacon only takes about 3-3.5 minutes so cook them accordingly. I cook the sweet potatoes first and then while I'm cubing/mashing, I get the bacon going.

When you have everything cooked, cubed, mashed and crumbled, mix it all together! Last time I made these I had an even amount of cubes and mashed potatoes, this time I completely mashed them. I don't recommend this. Once I started cooking them, they were falling apart pretty good!!

Since its February, I used a frying pan to cook my burgers but they could be grilled or put on a George Foreman, however you would normally cook a burger! :)

Finished product!!

Trying these soon? Make sure you come back after you've tried them and leave a review in the comments!!

Turkey Taco Thursday (RECIPE)

Tacos are a go to meal in my house, usually always on Thursdays. You know those taco seasoning packets you buy at the grocery store? Well, they’re garbage. Terrible for you, salty, preservative loaded GARBAGE!! So today I’m going to share with you not only a healthy taco recipe, but also a homemade taco seasoning! You’re welcome!!

What you’ll need for the seasoning:

• 1/2 Cup Chili Powder
• 1 1/2 Tbsp. Garlic Powder
• 2 Tbsp. Ground Cumin
• 1/2 tsp. Cayenne Powder
• 1 1/2 Tbsp Kosher Salt
• 2 tsp. Dried Oregano

Mix them all together and store in an air-tight container!!

(Side note: I buy my containers at Penzy’s spices, they even come with labels!)

Now for the tacos!!

• 1 Tbsp. Extra Virgin Olive Oil
• 1 Medium Onion, Diced
• 1 Lb. Lean Ground Turkey
• 1/4-1/2 Cup Homemade Taco Seasoning (above)
• 6 Oz. Tomato Paste
• 3 Oz. Water
• Corn tortilla shells

Optional toppings: shredded cheese, avocado, diced tomatoes and/or plain greek yogurt (instead of sour cream)

Heat oil in a large skillet over medium heat. Add onion and sauté until soft.

Add ground turkey and break up with a wooden spoon or spatula. Cook until no longer pink.

Stir in the taco seasoning and let cook for about 1 minute.

Stir in the tomato paste and water. Cook for another minute or two, until heated through.

Build tacos in warm corn tortillas!!

Don’t forget to drop a review down in the comments after you've tried it!!

Clean Eating Chicken Noodle Soup (RECIPE)!

Its time to get my blog back up and running!! I've been saying for months now that I'm going to start posting again but never do!! So here I am!! And what better way to get back at it than a HEALTHY Chicken Noodle Soup recipe?!

It's cold (at least here in PA), cold & flu season seems to be hitting hard and who doesn't LOVE chicken soup?!

So here it is! Fast, Simple, Easy and Yummy!! 

((TIME SAVING TRICK -- cut up your chicken and veggies the night before so you can throw everything together in the morning if you're pressed for time!))

• 2 lbs chicken (raw) cut into 2 inch pieces
• 6 cups low sodium chicken broth
• 1/2 teaspoon crushed red pepper flakes, more or less to taste (or none at all if you're like me!)
• 1 cup chopped celery
• 4 chopped carrots
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1/4 cup fresh chopped parsley
• 1/2 teaspoon black pepper
• Sea Salt to taste
• 8 ounces whole wheat pasta

Directions:

• Add all of the ingredients, except the noodles, in the slow cooker and cook on low for 6-8 hours. The last hour of cooking, add the pasta and continue cooking for about one more hour.  

That's it!!  Enjoy!

Drop a review down in the comments after you've tried it!!