For moms who hate to cook: Stuffed Peppers


This stuffed pepper recipe is a little more intensive, but not really, it just takes more prep time. But a little pre-planning makes it simple. Again, Pinterest keeps my family from going hungry. Although you might need to put a little more work into it, you’ll also probably have leftovers and it’ll save you from having to cook the next day (bonus!). I usually cook the ground turkey and brown rice that morning (or even the day before) so I’m not spending too much time with the prep work in the hour of naptime Ava has in the afternoon. That way I get a chance to sit and relax a little before she’s up again. And they are really delicious and relatively healthy (I use brown rice), unless you drown them in cheese (which I tend to do).

Olive Oil
1/2 lb lean ground turkey breast
1 cup chopped onions
1 heaping tbsp of homemade taco seasoning (I think you could use the packaged kind? I do use homemade and I’ll list the ingredients below)
2 cups of cooked rice (any type, I use brown)
3-4 bell peppers, halved and seeds removed (I used 3 and really 4 would be better as I had to really overstuff the peppers due to having so much filling)
1 can of black beans, drained & rinsed
½ cup of frozen corn
1 (15 -16 ounce) jar of salsa
Shredded Cheddar Cheese

fresh cilantro
sour cream
sliced avocado

Homemade Taco Seasoning:
1 tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp salt
1 tsp black pepper


1. Pre-heat the oven to 400 degrees. Lightly coat the peppers with olive oil and roast in a baking dish about 20-25 minutes just until cooked thru. Remove the peppers from the oven and allow to cool until you can handle them.

2. In a bowl add the taco seasoning, cooked ground turkey, chopped onions, black beans, corn and rice. Add in the jar of salsa and mix well.


3. Carefully spoon the turkey mixture into each half of the bell peppers and place back into the baking dish. Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way through. Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven just until the cheese has melted.

4. Remove from the oven and top with fresh cilantro, avocado slices and/or sour cream just before serving.


If you give these a try, let me know!


For moms who hate to cook: Easy Crockpot Sriracha Honey Chicken Wings


I meant to take pictures of all my ingredients and what I did step-by-step, but since Ava was at my feet during prep time and I had to keep an eye on her too, it just didn’t happen. But because they were so good I had to share this recipe that I found on Pinterest. Mine didn’t come out as beautifully glazed looking as the original, but I didn’t want to go through all the steps to get them to that level (we were starving by that point). I brushed them twice with the sauce before broiling them instead. And since they came out of the slow cooker the meat literally fell off the bone. I was worried they’d be off the charts spicy because of all the Sriracha, but the honey balanced them well. My husband was all over them and I made Ava something separate because of the spice, but I swear this girl has a radar for chicken wings. So I ended up carefully pulling pieces off with as little sauce as possible and she was ate it up!

Easy Crockpot Sriracha Honey Chicken Wings (from The Slow Roasted Italian)
4 pounds chicken wing drumettes, frozen
3/4 cup sriracha sauce (Huy Fong Sriracha Hot Chili Sauce, the one with the rooster on the package)
3/4 cup honey
2 tablespoons unsalted butter
juice of one lime (about 1/4 cup)

In a 5 quart slow cooker on low add srirachasauce, butter, honey and lime juice.  Stir to combine.  Add chicken wings.  Stir until wings are well coated.  Cook on low 6-8 hours or high for 3-4 hours.

Remove wings from slow cooker and place on a baking sheet lined with foil.  Drizzle sauce from slow cooker over wings.

Set oven to broil.  Place baking sheet in oven and bake for 2-3 minutes until the sauce starts to caramelize.  Remove from oven, serve and enjoy.

COOK’S NOTE:  If you like a thick sauce coating, transfer the sauce to a saucepan and boil it until it cooks down, approximately 5-8 minutes, stirring occasionally.  Then brush or drizzle the sauce over the wings.

You can also layer the sauce on the wings.  Coat wings with sauce, broil for 1 minute, remove from oven.  Coat with sauce, broil 1 minute.  Add more sauce, broil until sauce is caramelized.

If you’re looking for an easy meal to add to your rotation, try this out! If you like spicy & sweet together, I think you’ll love it.

For moms who hate to cook: The Pioneer Woman’s Pot Roast

Another super simple recipe that requires very little cooking. This is another recipe I found on Pinterest, and just had to try because it looked so easy. Not quite as easy as the Crockpot Chicken Taco Bowls I posted about, but the prep is pretty minimal. And with it being called the Perfect Pot Roast Recipe, I just had to try it. I decided to include some pictures of the cooking process because it always helps me to see things visually.


Salt and freshly ground black pepper

One 3 to 5-pound chuck roast

2 or 3 tablespoons olive oil

2 whole onions, peeled and halved

6 to 8 whole carrots, unpeeled, cut into 2-inch pieces

1 cup red wine, optional

3 cups beef broth

2 or 3 sprigs fresh rosemary

2 or 3 sprigs fresh thyme


Forgot to include the olive oil! Someday I will picture everything.


1. Preheat the oven to 275 degrees F.

2. Generously salt and pepper the chuck roast.

3. Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.


4. Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.


5. If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.


6. With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.



7. Add in the onions and the carrots, along with the fresh herbs.


8. Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it’s fall-apart tender.


I think this turned out really well, my husband and baby loved it! The beef got really tender and it was a very hearty dish. I thought I probably needed to salt the beef more (I always think my food needs more salt), but hubs said it was perfect. I actually added 2 tablespoons of tomato paste to the broth when it was done because I just felt like it was missing that tomato-ey flavor. I think I might add some tomato sauce to this the next time I make it. And potatoes. I wish I could have used red wine, but since Ava was eating it too, I decided to skip it. Sometimes I feel like my taste buds have permanently changed since pregnancy because nothing I cook tastes just right. This dish has definitely made the weekly rotation, I hope you guys try it out!


Perfect fall dinner