Mexican Stuffed Bell Peppers

Finished Recipe

I was in the mood for Mexican food, but I didn’t want tacos since we had made them a few nights prior.  I was doing a little recipe grazing, and stumbled upon this one. I am so happy I did too. It was so easy and really fulfilled my want for Mexican food. It also sent my husband for seconds and thirds!  I am not sure if I didn’t fill the peppers to their fullest, or if the peppers I bought were small, but I had enough leftover for another meal! This was a win! In the freezer they go! 



Mexican Stuffed Bell Peppers


  • 4 large Red Bell Peppers
  • 1 pound Ground Turkey
  • 1 cup Cooked Rice
  • 1/2 cups Frozen Corn
  • 10 ounces Canned Black Beans
  • 1 cup Salsa
  • 1 tablespoon Taco Seasoning
  • 2 cups Mexican Cheese


Rinse black beans and thaw corn. Combine it together with cooked rice, cheese and salsa.

    Cook ground turkey in a skillet until brown and add taco seasoning.

      Combine meat with the rice mixture.

        Cut bell peppers in halves and remove seeds from the bell peppers.

          Stuff each piece with the mixture. Top with some Mexican cheese (I ran out, so I used sharp cheddar)and bake for 30 minutes at 350 F

            Loaded Baked Omelet Muffins

            Eating a healthy breakfast was a goal of mine while meeting with a dietitian. I needed something that would fill me until lunch, with the right balance of protein and carbohydrates. I tried this Skinnytaste recipe, Loaded Baked Omelet Muffins, without the bacon and it did not disappoint! For three weeks now, I’ve meal prepped these on Sunday, and pulled out two each morning for breakfast. I paired it with whole wheat toast with some peanut butter. This week I’m trying it with a half of Ezekiel whole grain english muffin. The only complaint is cleaning the muffin pan, so if you have any additional tips, I’m all ears! Enjoy! Melissa

            Loaded Baked Omelet Muffins


            nonstick cooking spray

              9 large whole eggs

                1/4 teaspoon kosher salt

                  black pepper

                    3 strips cooked chopped bacon **I opted not to use bacon as we discussed the lack of nutrients it really contains**

                      3 tablespoons thawed frozen spinach, drained

                        3 tbsp diced tomatoes

                          3 tbsp diced onion

                            3 tbsp diced bell pepper

                              2 oz shredded cheddar


                                Preheat the oven to 350F.

                                  Spray the muffin tins with cooking spray.

                                    In a large bowl whisk the eggs, season with salt and pepper.

                                      Mix in the remaining ingredients.

                                        Fill and place tins on a cookie sheet and bake 20 to 25 minutes, until set.

                                          Weight Watchers Fresh Vegetable Soup

                                          I love vegetables, but in the winter I don’t want to eat them in a delicious salad. A goal of mine was to make a vegetable soup, so i could get the nutrients I wanted in a different way. What better than a warm soup on a cold winter day! Here’s a completely guilt free way of eating a filling snack or meal (paired with half a sandwich)! I also paired it with a crunchy Wasa cracker. This is now another prepped meal I make on Sunday to eat for lunch throughout the week. Some of the vegetables last from one week to the next. This past weekend, my son was very sick so I made my own variation of the recipe by getting a lot of pre cut veggies from Wegmans. I couldn’t spend much time in the kitchen. Some of the vegetables I grab from the freezer section in the grocery store like the cauliflower and broccoli. Enjoy! Melissa

                                          Weight Watchers Fresh Vegetable Soup


                                          garlic clove(s) 2 clove(s), medium, minced

                                            uncooked carrot(s) 2 medium, diced

                                              uncooked zucchini 2 small, diced

                                                uncooked savoy cabbage 2 cup(s), shredded, or other variety, shredded

                                                  uncooked Swiss chard 2 cup(s), chopped

                                                    uncooked cauliflower 2 cup(s), small florets

                                                      uncooked broccoli 2 cup(s), small florets

                                                        uncooked onion(s) 1 medium, diced

                                                          sweet red pepper(s) 1 medium, diced

                                                            uncooked celery 1 rib(s), medium, diced

                                                              fresh thyme 2 tsp, chopped

                                                                fat free reduced sodium vegetable broth 6 cup(s)

                                                                  fresh parsley 2 Tbsp, or fresh chives, chopped

                                                                    table salt ½ tsp, or to taste

                                                                      black pepper ¼ tsp, or to taste

                                                                        fresh lemon juice 2 Tbsp, optional


                                                                          Put garlic, vegetables, thyme and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes.

                                                                            Stir in parsley or chives; season to taste with salt, pepper and lemon juice.

                                                                              Slow Cooker Buffalo Chicken Dip (Skinnytaste)

                                                                              The Super Bowl is here, so it is time for yummy appetizers! This is my one day of year where I give myself a free pass to pick at food all day, and not actually eat a meal, so I am going to enjoy every single bite of this dip! This recipe is also a family favorite, especially since my husband is OBSESSED with all kinds of buffalo chicken. This was super easy to make too! Enjoy! Meghan

                                                                              Slow Cooker Buffalo Chicken Dip (Skinnytaste)


                                                                              2 (16 ounces) boneless skinless chicken breasts

                                                                                4 oz 1/3 less fat cream cheese, softened (Philadelphia, is there any other kind?)

                                                                                  1 cup fat-free sour cream or Greek yogurt (I prefer sour cream)

                                                                                    1/2 cup Franks red hot sauce (or whatever hot sauce you like)

                                                                                      1/2 cup crumbled blue cheese (I don’t like blue cheese, so I substituted with Monterey Jack)

                                                                                        1 teaspoon white vinegar

                                                                                          scallions, optional for garnish

                                                                                            cut up celery sticks and carrot sticks, for dipping


                                                                                              To make the shredded chicken, place chicken in the slow cooker and add enough water or chicken broth to cover. Cook high 4 hours. Remove and shred with two forks, discard the liquid.

                                                                                                Meanwhile, combine the cream cheese, sour cream and hot sauce together until smooth. Add half of the Monterey Jack cheese.

                                                                                                  Transfer to the slow cooker with the chicken, mixing well and return to the slow cooker, cook low 2 to 3 hours.

                                                                                                    Transfer to a serving dish and top with the remaining Monterey Jack cheese, garnish with scallions. Serve hot.

                                                                                                      Butternut Squash Salad with Roasted Brussels Sprouts

                                                                                                      This was a recipe I got on the whim from a coworker. I looked it up, and found the “official” recipe on the Internet. It’s a vegetarian meal, but I added chicken to make a side dish for lunch to go with my soup. I have to have the protein to fill me up! I’m loving the delicious combinations of flavors! Plus it was super easy to make ahead for lunch. I LOVE not having to think about packing a lunch all week!!



                                                                                                      Butternut Squash Salad with Roasted Brussels Sprouts, Pecans and Cranberries


                                                                                                      Brussels sprouts (cut in half) **Bought a bag at Wegmans in the produce section**

                                                                                                        Butternut squash (cubed) **Bought in produce sections already precut**


                                                                                                            Cranberries **Ocean Spray now makes a 50% less sugar option**

                                                                                                              1 tablespoon of Olive Oil (x2)

                                                                                                                1 tablespoon Maple Syrup

                                                                                                                  A pinch of salt

                                                                                                                    A pinch of Cinnamon


                                                                                                                      Toss brussels sprouts in olive oil and salt. Roast in the preheated oven at 400 F for about 20 minutes.

                                                                                                                        Toss cubed butternut squash in olive oil, maple syrup, and cinnamon. Roast in the preheated oven at 400 F for about 20 minutes.

                                                                                                                          In a large bowl, combine roasted Brussels sprouts, roasted cinnamon butternut squash, cranberries, and lightly toasted pecans.

                                                                                                                            Add a small amount of maple syrup and toss!



                                                                                                                              15 Minute Healthy Roasted Chicken & Veggies

                                                                                                                              Recently, I have been feeling like I am in a food rut. We have the same things week after week. Part of the problem is that I feel like I don’t have enough time after work to make a new dinner. I stumbled upon this recipe, and OMG was it EASY, HEALTHY, and DELICIOUS. When I say it only takes 15 minutes to cook, I am not joking. I prepped everything the day before, and the night of I put it in the baking dish and popped it in the oven. I also served this over a little rice. Try it out and let me know what you think! Enjoy! Meghan

                                                                                                                              15 MINUTE HEALTHY ROASTED CHICKEN AND VEGGIES


                                                                                                                              2 medium chicken breasts chopped

                                                                                                                                1 cup bell pepper chopped (any colors you like)

                                                                                                                                  1/2 onion chopped

                                                                                                                                    1 zucchini chopped

                                                                                                                                      1 cup broccoli florets

                                                                                                                                        1/2 cup tomatoes chopped or plum/grape

                                                                                                                                          2 tablespoons olive oil

                                                                                                                                            1/2 teaspoon salt

                                                                                                                                              1/2 teaspoon black pepper

                                                                                                                                                1 teaspoon italian seasoning

                                                                                                                                                  1/4 teaspoon paprika optional


                                                                                                                                                    Preheat oven to 500 degree F.

                                                                                                                                                      Chop all the veggies into large pieces.

                                                                                                                                                        On another cutting board, chop the chicken into cubes.

                                                                                                                                                          Place the chicken and veggies in a medium roasting dish or sheet pan.

                                                                                                                                                            Add the olive oil, salt and pepper, italian seasoning, and paprika. Toss to combine.

                                                                                                                                                              Bake for 15 minutes or until the veggies are charred and chicken is cooked. Enjoy with rice, pasta, or a salad.

                                                                                                                                                                Italian Tuna Salad

                                                                                                                                                                I am the first to admit that I am really bad at eating lunch. I am a little better when I am at work, but I need some help! I either eat a sodium-packed lean cuisine, or I eat nothing at all. As part of my 2019 goals, I am trying to be better at eating lunch. The first step in the right direction is finding food I actually want to eat and that is easy to prepare. I love tuna salad, but I really don’t like mayonnaise, and I really don’t like the calories that come with it. I found an amazing recipe sans the mayo! Give it a try! Meghan

                                                                                                                                                                Italian Tuna Salad


                                                                                                                                                                15 oz can chickpeas, drained

                                                                                                                                                                  1 can tuna, drained (I used solid albacore in water)

                                                                                                                                                                    1/2 cup pitted Kalamata olives, roughly chopped

                                                                                                                                                                      1/3 cup finely chopped red onion

                                                                                                                                                                        1/4 cup minced fresh cilantro (I didn’t have fresh, so I used dried)

                                                                                                                                                                          1/2 teaspoon salt

                                                                                                                                                                            1 tablespoon fresh lemon juice

                                                                                                                                                                              2 tablespoons olive oil

                                                                                                                                                                                freshly ground pepper

                                                                                                                                                                                  Lettuce (optional)

                                                                                                                                                                                    Bread (optional)


                                                                                                                                                                                      Place all ingredients in a bowl and stir until well combined.

                                                                                                                                                                                        Serve with bread, over lettuce, or enjoy on its own!

                                                                                                                                                                                          Buffalo Chicken Lettuce Wraps In A Crockpot

                                                                                                                                                                                          Buffalo Chicken Lettuce Wraps in a Crockpot

                                                                                                                                                                                          My husband is literally obsessed with buffalo chicken, so I try to incorporate it into as many meals as possible! Buffalo Chicken Lettuce Wraps, cooked in a slow cooker, is right up his alley! He chooses to have his buffalo chicken on bread, but I opted for the low-carb version. This recipe is so easy and so delicious! Give it a try! Enjoy! Meghan


                                                                                                                                                                                          3-4 boneless, skinless chicken breasts

                                                                                                                                                                                            12 oz Frank’s Buffalo Wing Sauce

                                                                                                                                                                                              1 packet of Hidden Valley Original Ranch Salad Dressing & Seasoning Mix

                                                                                                                                                                                                1 head of lettuce

                                                                                                                                                                                                  Optional: rolls/bread


                                                                                                                                                                                                    Add chicken to the crockpot

                                                                                                                                                                                                      Mix wing sauce and ranch packet and pour over chicken

                                                                                                                                                                                                        Cook on low for 6-8 hours or on high for 3-4 hours (I cooked on low)

                                                                                                                                                                                                          Shred chicken with 2 forks and add back to the crockpot for 10 more minutes

                                                                                                                                                                                                            Serve hot on lettuce wraps or bread

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                                                                                                                                                                                                              Cheesy Spinach Chicken Bake

                                                                                                                                                                                                              Cheesy Spinach Chicken Bake

                                                                                                                                                                                                              I usually opt for the healthy route when cooking dinner, but this time I went for the easy and semi-healthy! Hey, it has spinach in it, so it has to be somewhat healthy, right?! I am so happy I made this dish because it was simply amazing! My husband couldn’t stop talking about how much he loved it. I think he finished his entire helping as I was still cutting up my food. I will also circle back to the “easy” part. It was so quick to prep, and clean up was barely anything! Give it a try. The cream cheese addition to this dish was mouth-watering. Enjoy! Meghan
                                                                                                                                                                                                              Prep Time10 mins
                                                                                                                                                                                                              Cook Time35 mins
                                                                                                                                                                                                              Total Time45 mins
                                                                                                                                                                                                              Course: Main Course


                                                                                                                                                                                                              • For the bake:

                                                                                                                                                                                                              2 large boneless skinless chicken breasts, cut in half horizontally

                                                                                                                                                                                                                8 oz cream cheese, softened

                                                                                                                                                                                                                  2 cup spinach, rinsed

                                                                                                                                                                                                                    1 tablespoon olive oil

                                                                                                                                                                                                                      4 oz Mozzarella cheese, shredded

                                                                                                                                                                                                                      • For the marinade:

                                                                                                                                                                                                                      3 cloves garlic, minced

                                                                                                                                                                                                                        1 tablespoon olive oil

                                                                                                                                                                                                                          1/2 teaspoon red pepper flakes, optional

                                                                                                                                                                                                                            1/2 teaspoon Italian seasoning or oregano, optional


                                                                                                                                                                                                                              Add olive oil, garlic, Italian seasoning, and red pepper flakes into a Ziplok bag along with 1 teaspoon of salt and ½ teaspoon black pepper. Seal the bag and shake until mixed. Add the chicken breasts, seal, and massage so the chicken is covered in the marinade, set aside for 10-15 minutes while you prep the remaining ingredients.

                                                                                                                                                                                                                                Preheat the oven to 400ºF.

                                                                                                                                                                                                                                  Quickly wilt the spinach in a skillet with 1 tablespoon olive oil, set aside.

                                                                                                                                                                                                                                    Arrange chicken breasts, drained from the marinade in a baking dish.

                                                                                                                                                                                                                                      Spread the softened cream cheese over the chicken and lay spinach on top of the cream cheese. Finally, sprinkle mozzarella over the top.

                                                                                                                                                                                                                                        Bake the chicken casserole for 30-35 minutes, or until done. Serve warm with a side of rice, or baked veggies.

                                                                                                                                                                                                                                          Fajita Chicken Bake

                                                                                                                                                                                                                                          Fajita Chicken Bake

                                                                                                                                                                                                                                          This recipe was literally one of the easiest recipes I have ever made! It is equally as delicious too. My husband couldn’t stop talking about how good it smelled while it was cooking, and how amazing it was when he got to taste it. Add this to our cooking routine… you won’t be disappointed! Enjoy! Meghan


                                                                                                                                                                                                                                          3-4 Boneless skinless chicken breasts or chicken cutlets

                                                                                                                                                                                                                                            1-2 tsp Taco seasoning

                                                                                                                                                                                                                                              2 Bell peppers in assorted colors, deseeded and thinly sliced

                                                                                                                                                                                                                                                1 onion, peeled and thinly sliced

                                                                                                                                                                                                                                                  1-2 Tbsp Olive oil

                                                                                                                                                                                                                                                    1/2 Cup Shredded Cheddar or Mexican Blend Cheese

                                                                                                                                                                                                                                                      2 cups of rice (optional)


                                                                                                                                                                                                                                                        Trim the chicken breasts/cutlets then lay them in a single layer in a glass baking dish.

                                                                                                                                                                                                                                                          Sprinkle the taco seasoning over the top of the chicken breast to taste (about a ½ package).

                                                                                                                                                                                                                                                            Lay your thinly sliced onions and peppers on top of the chicken breast, spread out evenly over the top.

                                                                                                                                                                                                                                                              Drizzle the olive oil over the peppers and onions.

                                                                                                                                                                                                                                                                Sprinkle cheese over the top of the dish.

                                                                                                                                                                                                                                                                  Bake at 375 F for 35-45 minutes or until chicken is cooked through.

                                                                                                                                                                                                                                                                    Serve over rice (optional)