Introducing My Best Friend… The CROCKPOT!!


We are all busy with work, kids activities etc and let’s face it, sometimes dinner is the last thing we think about! If you plan meal and prep, you aren’t stuck going through the drive-thru and you can have a nutritious meal! The best part of it all?! LEFTOVERS!

I like to pick a day of the week to buy my ingredients and put them measured out in a galloon size ziplock bag. You can freeze it and each morning put them in the crockpot. One of my favorite hacks is buying chopped onions, shredded carrots, frozen vegetables (yup, I said it!). This makes things that much easier.  Oh, you want an easy clean up trick too? Use the liners!

Don’t know what to cook? Pinterest has a variety of them.. In the meantime here’s a yummy recipe for you to try! Its one of my favorites.

Stuffed Peppers


1 pound lean ground beef*
1 1/2 cups cooked brown rice*
1 1/2 cups shredded cheddar cheese, divided
1 (15-ounce) can black beans, drained and rinsed
1 cup corn kernels, frozen, canned or roasted
1 cup salsa, homemade or store-bought
2 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin
1/2 teaspoon chili powder, or more to taste
Kosher salt and freshly ground black pepper, to taste
6 bell peppers, tops cut, stemmed and seeded

• Lightly coat the inside of a 6-qt slow cooker with nonstick spray.
·      In a large bowl, combine beef, rice, 1 cup cheese, black beans, corn, salsa, cilantro, cumin and chili powder; season with salt and pepper, to taste. Spoon the filling into each bell pepper cavity.
·     Place peppers into the slow cooker. Cover and cook on low heat for 5-6 hours or high for 2-3 hours, or until the peppers are tender and the beef is cooked through.
·    Uncover and top with remaining 1/2 cup cheese. Cover and cook on low heat for an additional 10-15 minutes, or until the cheese has melted