American, Italian, and Thai….Oh my!

So last week I was on a cooking spree!!! I wanted to try every new recipe I came across, and according to Brandon, they were all a hit! We started off with a twist of 2 different classics. I combined Philly cheese steaks with stuffed peppers. It still makes me laugh how much I love stuffed peppers now. When I was little, I “hated” stuffed peppers. I would only eat the stuffing part and wouldn’t touch the peppers, because I said they were too spicy and I just didn’t like them. But now, I can’t get enough of them, and these are in the top 3 of stuffed pepper recipes I’ve tried.


  • 3 red/orange bell peppers
  • 8 oz thinly sliced roast beef
  • 12 slices of Provolone
  • 1 medium sweet onion
  • 6 oz fresh mushrooms
  • 2 Tbs olive oil
  • 1 Tbs minced garlic


  1. Slice the peppers in half length wise. Remove the ribs and the seeds.
  2. Slice the onions and mushrooms. Saute over medium heat with the olive oil, garlic, salt and pepper. Saute them until the onions and mushrooms are caramelized, about 25-30 minutes.
  3. Slice the roast beef into thin strips and add to the mushrooms and onions. Cook for 5-10 minutes.
  4. Line the inside of the peppers with a slice of provolone cheese. Fill each pepper with the roast beef mixture until the pepper is almost over flowing. Place another slice of provolone cheese over the pepper.
  5. Bake for 15-20 minutes at 400 or until the cheese on top is golden brown.

Seriously, these were to die for!!! You can use butter instead of olive oil if you’d like for sauteing the onions and mushrooms. But, I was trying to be a little healthier. It worked just as well. And any left over stuffing that you have works really well in pita pockets or as a sandwich. Just saying 🙂


Recipe adapted from:

Chicken Sausage and Mushroom Pasta Casserole

This was a recipe I got off of the Weight Watchers website. I have 4 pounds I want to lose by March 30th. That’s when I go dress shopping for the first time, and I have a goal weight. So I’m trying really hard to work out more and eat even healthier than I have been. Brandon said this is one of the best pasta dishes we’ve ever had, so I’m thinking I’ll end up making this one again.


  • 12 oz uncooked whole wheat pasta
  • 1 tsp olive oil
  • 1/2 cup panko bread crumbs
  • 2 Tbsp grated Parmesan cheese
  • 1 tsp dried oregano
  • 8 oz cooked chicken sausage, Italian, thinly sliced
  • 1 medium yellow pepper, thinly sliced
  • 1 medium onion, chopped
  • 2 Tbsp water
  • 4 cups marinara sauce
  • 1 c shredded mozzarella cheese


  1. Preheat oven to 350 and spray a 9×13 pan with cooking spray
  2. Cook pasta according to the package. Drain, and return to the pot.
  3. Meanwhile, heat oil in a non stick skillet over medium heat. Add breadcrumbs and reduce heat to medium-low; cook, stirring often until toasted, about 4 minutes. Remove breadcrumbs to a bowl, stir in parmesan and oregano and set aside.
  4. In the same skillet, cook sausage over medium-high heat, stirring frequently, until browned, about 5 minutes. Remove from skillet to a plate and drain fat from skillet.
  5. Add pepper and onion to skillet; cook over medium-high heat, stirring frequently until vegetables start to brown and soften, about 5 minutes.
  6. Add mushrooms and water to skillet; cook stirring frequently, until vegetables are tender, about 8 minutes.
  7. Add vegetables, sausage, and marinara sauce to pot with the pasta, toss to coat. Spoon into the prepared baking dish and sprinkle with mozzarella cheese and bread crumbs. Bake until heated through and the cheese melts, about 25 minutes. Serves 8, about 1 1/2 cups per serving.

The only thing I changed with this recipe was I used turkey sausage instead of chicken sausage, but otherwise I followed this exactly and seriously it was so good! I will definitely be making this again. OH! And instead of whole wheat pasta, I used whole grain. Funny story, when Brandon and I were grocery shopping for these 3 recipes, we were looking for the pasta. We found a box, put it in the cart and carried on. After I threw the pasta in the oven I was finishing my clean up and noticed that the box of whole wheat pasta we grabbed was really just whole grain. Apparently our brains shut off after the word “whole.” But it did turn out great, so really I think you could use regular pasta too and it would be just fine.

Slow Cooker Thai Chicken

Again, this recipe is from the Weight Watchers website. Brandon loves oriental food! I’m not going to lie, I do enjoy some good Chinese food from time to time, and he’s even figured out how to make our favorites at home. But usually, Oriental food has WAY too much prep for this girl. As you can tell by a lot of my recipes, I like quick and easy recipes. Not a lot of steps, but a lot of flavor. So when I saw this recipe started with the words “Slow Cooker” I was excited! I’ll be honest, this recipe was okay but not my favorite. Not as much flavor as I was hoping, but still not horrible.


  • 13 1/2 fl. oz light coconut milk
  • 7 tsp Thai red curry paste, divided (more or less to taste)
  • salt, to taste
  • 1 medium onion, cut into chunks
  • 1 pound uncooked potatoes,  cut into chunks
  • 1 medium red pepper, cut into chunks
  • 2 medium carrots, sliced
  • 1 1/2 pounds uncooked chicken breasts
  • 2 Tbsp Peanut Butter
  • 1/3 cup fresh cilantro, chopped
  • 3 medium scallions, sliced
  • 1 medium lime, sliced into 6 wedges
  • 2 Tbsp salted peanuts, chopped


  1. In a 4-6 qt slow cooker, whisk together coconut milk, 4 tsp curry paste and salt until well blended. Add onions, potatoes, peppers, carrots, toss to coat.
  2. Rub 2 tsp of curry paste on the chicken breasts. Place chicken on top of the vegetables. Cover the slow cooker and cook on LOW for about 5 to 6 hours until the chicken is cooked completely through and the vegetables are tender.
  3. Remove the chicken to a cutting board, either cut into chunks or shred, whichever you prefer.
  4. Stir peanut butter and remaining curry paste into slow cooker until well blended. Add chicken back into the slow cooker with cilantro and scallions, gently stir to coat. Spoon onto plates or into bowls. Serve with a lime wedge and sprinkle with crushed peanuts. 6 servings at 1 1/2 cups a serving.

Some of the reviews say to add some sriracha sauce for more of a kick, I would strongly suggest it! This dish didn’t have any kick to it. Also, instead of the onion it says to use cauliflower, well I don’t like cauliflower, but if you do, please feel free to add some in! The recipe says 1/2 of a head cut into small florets. Other than those things, this dish is very filled, and the serving is really large. It has good flavor, just no kick to it. And I forgot until just now, that I forgot to serve it with the lime wedge, so I currently have a lime in my fridge I need to use…hmmm…



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