Want to know a secret? – I don’t really like to cook.
Baking – that’s a different story…but when it comes to cooking – I cook to keep my family alive and food in our belly…so you can imagine how much I love the good old “toss in the crockpot and turn off in 8 hour” meals.
Whether you’re short on time after work – before the activities – after school – before the homework – after relaxing – before bed —- to spend time COOKING – I’m here to help!!!
September 12th starts my free 5 Day Crockpot group I want you to join me!
This group is designed to help you with those weekly meal plan ideas, provide some fresh, clean, crockpot meals that will not break the bank but will keep you and the family happy and full!
We’ll also share some basic healthy living tips, balance in and out of the kitchen and some ways to make the best of your leftovers!!!
Here’s how it will work:
I will provide the meal plan by Friday September 9th
For 5 Days (beginning September 12th) I will post the recipes for the day along with clean eating tips to help you make the best of this group!
Feel free to invite a friend or two or ten! The more the merrier!!!
*Note: Must not be a coach or be working with another coach!!!
I am a huge stuffed pepper fan but this one was a little different! I had “spiced up” my old recipe with some black beans and corn a few months ago but I am really loving all the veggies tossed into this one!
1 Tbsp. Wildtree Roasted Garlic Grapeseed Oil or Olive Oil
1 ½ Tbsp. Wildtree Cajun Seasoning Blend
1 Tbsp. Wildtree Garlic Galore Seasoning Blend
1 package fresh spinach (or frozen), 10 oz
2 cans black beans, 15 oz, drained and rinsed
¾ cup quinoa, rinsed
1 can diced tomatoes, 14.5 oz, drained
2 cups water
In Bag #2:
1 pound cooked lean ground beef or ground turkey
At cooking time:
6 large bell peppers, any color, halved lengthwise, ribs and seeds removed
½ cups parmesan cheese (optional)
WHAT YOU NEED TO DO:
Combine all ingredients in a gallon size freezer bag, “smush” to allow seasonings to distribute. Place bag in freezer.
To prepare: Thaw overnight in fridge. Pour bag 1 contents in large skillet, cover and bring to a boil. Reduce heat and simmer 20 – 25 minutes or until quinoa is tender, add cooked meat. (Note – if you are cooking your meat fresh you will want to start that after bringing the contents of bag 1 to a boil)
Preheat oven to 350. Season with salt and pepper, if desired. Fill each pepper with quinoa mixture, and place in a baking dish with ¼ cup water in the bottom of the dish. Cover with foil, and bake 45 minutes – 1 hour. Uncover; sprinkle each pepper with cheese. Bake an additional 10 minutes, or until the cheese is brown and bubbly. Let stand 5 minutes.
For all my 21-day fixers and Insanity Max: 30 Meal Plan followers – each half would equate to:
1/2 R (ground beef/turkey)
1 Y (black beans and quinoa)
1.5 G (spinach, carrots, pepper, tomatoes)
If you’d like to learn more about clean eating and ways to spice up those repetitive weekly dinners fill out my challenge group application below! My health and fitness accountability groups not only include the support and motivation to stay on track and exercise regularly, but also provide tips and resources to help you make this a lifestyle – not a temporary change!