buffalo turkey stuffed bell peppers

Howdy friends!

Well, it’s official. I am now a real adult and a former student of Texas A&M University! So far it’s pretty nice… I’ve been simultaneously looking for jobs while enjoying my Netflix subscription. I’m trying my best to de-stress from graduation as best as possible.. And I think that my mind and my waistline will thank me. I have had so many leftover tacos and donuts this week that I’m actually craving fruits and veggies.. My body needs a redo! I’m hoping this week I will be able to get back on track, but it’s looking pretty busy so far. This week is the last week of my internship and our big opening for the project we’ve been working on is finally almost finished, and I am so excited for it!

Anyways, tonight I made these stuffed bell peppers that are so tasty! It’s a perfect date night or easy weeknight meal that’s simple enough that anyone can make!

Here’s what you’ll need:

  • 4 bell peppers (you can use whichever kind you want, I am just partial to the green ones!)
  • 1 lb of ground turkey
  • 1/2 cup of hot sauce
  • 2 cups mozzarella cheese
  • 2 tablespoons dry ranch seasoning

What you’ll do:

  • First, cook your turkey on medium high in a pan until it is done.
  • While the turkey is cooking, cut the peppers in half and clean them, and place them in a baking pan.
  • After the turkey is done, add the hot sauce, cheese, ranch seasoning, and turkey into a bowl and mix.
  • Then, preheat your oven to 350 degrees
  • Once that is mixed, add the mixture into the bell pepper halves. Top with more cheese and stick them in the over for about 10-15 minutes.
  • After time is up, take them out of the oven and enjoy!

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The peppers should be mostly tender; I took mine out at 10 minutes because the cheese and turkey were starting to melt, so I would just eye it. Anyways, this meal probably cost me a little under $15, which for a meal that can feed at leas 4 people, that’s pretty good! I added a little bit of ranch dressing to go with it, which was so good!

I really liked this recipe and hope you’ll like it too if you try it out!

So a little note here as well.. I am thinking of new ideas to expand my little corner of the internet.. So I hope you’ll stay posted in the next few months, because I think it’s going to be amazing and I’m so excited!

Until next time friends!



zucchini enchilada casserole

Howdy, welcome back!

So this week is going to be absolutely crazy, and I’m not sure I’m ready yet. Between summer classes, work, and VBS, I just hope I have my hair left by Friday. On these weeks eating healthy, or even mildly healthy, can be a challenge. I am a stress eater, so I know somewhere along the lines I’m going to be indulging in some chocolate..

Anyways, back to cooking. This week my dish can be made healthy, but I decided that cheese was more important to me.There’s really no set recipe for this, I kind of just made it up. I call it a zucchini enchilada casserole, but it’s more like a hodgepodge of flavor than anything else.

What you’ll need:

  • Package of turkey (or really any meat you want, I just love turkey)
  • About 2 zucchinis, depending on their size you may want 3
  • 2 cups corn (already cooked)
  • 1 cup black beans (you can add more or less of this)
  • 2 cans of salsa verde
  • 1 package of cheese (can be Colby Jack or Mexican blend)
  • 1 tablespoon of Adams Reserve Fajita Grilling (can be found at HEB)
    • SUBSTITUTION: You can use a mix of paprika and cumin with garlic powder
  • Salt and pepper to taste

What to do:

  • This recipe is very simple, and doesn’t take too much time or manpower. Start off by cooking meat in pan with a little oil, salt and pepper, and the fajita grilling mix (or substitution). You can put as much or as little of the spice in there depending on what your taste is. A tbsp is in the middle, because I typically like a lot of spices. Just call me a Spice Girl.
  • When the meat is about halfway done, add about a 1/4 cup of water so that it won’t dry out later.
  • While the meat is cooling down after you’re finished, cook the corn in either a microwave or on the stove. The same goes for the beans.
  • Wash and cut up the zucchini into strips and then smaller parts. Then line them up to fill the bottom of your baking pan or casserole dish.
  • At this point go ahead and preheat the oven to about 350 degrees.
  • Once the corn and beans are done, add a layer of both onto the zucchini.
  • Put in a layer of meat on top of that, and sprinkle with as much cheese as desired.
  • Open a can of salsa verde and pour over first layer.
  • Repeat the process starting with cutting up the zucchini.
  • Put the dish in the oven for about 25 minutes.
  • Take it out, let it it cool, and enjoy!

This is one of those meals that just goes well with a little bit of salsa and avocado. (I love avocado so pretty much everything I eat incorporates it in some way) YUM!

Here’s what I used for the salsa verde and spices. Any salsa verde will work, but if you want this fajita seasoning this is the kind to get at HEB.


And finally. The final product! This is definitely a new interest I have, as I think I can work on it to perfect it but overall it’s pretty good. This is definitely a less than $15 meal, and if you use it to meal prep it will last you a good four or five days, which makes it even less than eating out!

I hope y’all enjoy this; I know it’s early on but stick around, we’re going to have some fun!

Thanks and Gig ‘Em!

mini turkey burgers


So this recipe I just found today, and I can already tell you I’m going to be making it a lot. It’s pretty good and really healthy too. Plus, if you’re always busy there’s not much hassle with it!

What you’ll need:

  • Lean ground turkey (usually a package from HEB or Wal-Mart will do)
  • Small Sweet Potato
  • 1 cup fresh spinach (out of those salad bags will work fine)
  • 1/2 tsp salt (the recipe calls for more but I’m not big on salt)
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • dash of paprika (my own concoction)

So like I said, the actual recipe calls for different ratios of the spices but honestly this recipe is so straightforward you can add however much you fancy.

Cool beans. Okay. Now the good part:

  • Heat up the sweet potato to where its a little tender but not baked potato worthy (not mushy). Microwave it, honestly. Put it on a paper towel or paper plate or something like that for about 3 and a half ish minutes and it should be good to go.
  • While the sweet potato is heating up, chop up the spinach. I’m no five-star chef, so chopping up leafy greens is not my forte. If need be, just kind of tear it up into small pieces.
  • When the sweet potato is done, take it out (please let it cool first, I probably have some burns on my hands) and peel the skin off. A peeler is your best option, but it’s not hard to just use your fingers to peel it.
  • Okay. Now that that’s done, add the meat, spinach, sweet potato, and spices into a bowl and mush it all together so that it all kind of sticks.
  • This part is kind of up to you, so you don’t have to follow what I do exactly. You can grill it, put it in a pan on the stove, or even a griddle; whatever you fancy is the best choice. For me, I baked mini burgers using a muffin tin.
  • Super easy. Preheat oven to about 350 degrees, set the tiny burgers in the tin, and stick them in there for about 15-20 minutes.
  • ENJOY! You can use whatever type of bun on them… I chose to go bun-less and eat it with half of an avocado.


All in all, if you need to do a meal prep for a busy week, this is a pretty great option. I would say it costs less than $10 to make this meal, which, heck yes. In my opinion that’s way better than eating out!

Alright y’all. I hope you enjoyed this recipe (first one whoop!) and I promise to bring you more each week.

Thanks and Gig ‘Em!

Original Recipe from: https://dashingdish.com/recipe/sweet-potato-turkey-burgers-2/