Crockpot Stuffed Peppers- Beef Free!!

Happy Crockpot Monday everyone!! It finally feels like fall outside and not winter. The fact that it snowed last week was just depressing, anyone else ready for it to be 80 degrees out again?! Well the fall weather was inspiring my cooking so I hope you're ready for some delicious crockpot stuffed peppers!!

You will need:

• 1 tablespoon light olive oil
• 1 1/2 cups organic chicken broth
• 16 oz. jar Organic Salsa, I used mild salsa
• 1 cup diced onion
• 1/4 cup diced bell pepper, any color works
• 1/4 cup cut up broccoli  
• 1/8 cup corn kernels
• 1/8 cup chopped carrot 
• 1 cup cooked Quinoa, can substitute rice
• 3/4 pound extra lean ground turkey breast 
• 4 medium bell peppers, any color works

Spray a skillet with nonstick cook spray and pour the tablespoon of olive oil in the skillet. Heat the skillet up to a medium heat and then add in the onion, diced bell pepper, carrot, broccoli, and corn kernels. Sauté until the vegetables are tender and remove promptly. Set aside.

I cooked my Quinoa ahead of time. Follow the instructions listed on the bag or box. White spindles should form on the outside of the quiona when it is ready.

Cut the tops off of the bell peppers and remove the seeds and membranes. Place hollowed out bell peppers in crockpot.

Add 1/4 cup of quinoa to each bell pepper.

Next, take the ground turkey and fill each pepper with ground turkey, there may be some left over.

Top the peppers with with the sautéed vegetables.

In the spaces between the peppers in the crockpot put any remaining quinoa and ground turkey. 

Then, pour the chicken broth on the bottom of the crockpot.

Finally, pour the salsa over each of the peppers. Pour any remaining salsa on the bottom crockpot. 

Cover and cook on low for 6-8 hours, or on high for 3-4 hours. The peppers will be tender when prodded with a fork when they are done. 

Careful they are extremely hot when they come out of the crockpot!! Allow the peppers to cool for a few minutes before serving and enjoying. For leftovers keep in an airtight container and keep refrigerated. Enjoy and have a wonderful week everyone!!

Nutrition per serving (Serves 4):

Calories: 246

Carbs: 23

Fat: 5 grams

Protein: 30 grams

Sodium: 235mg

Sugar: 6 grams

Pumpkin Pie Yogurt

Thanksgiving is right around the corner and nothing says Thanksgiving like Pumpkin Pie!! The time around Thanksgiving is my favorite time of the year. It gives me a chance to indulge in delicious pumpkin goodies and have it be socially acceptable, because apparently eating pumpkin anything in the middle of summer is 'weird.' (People need to live a little!) 

Indulging myself in some pumpkiney goodness is exactly what I did this afternoon. I have never been a big fan of pie. Personally I don't like the crust so I created pumpkin pie without the crust and without the guilt! This delicious pumpkin pie yogurt is only 92 calories!! It only takes 5 ingredients and less than two minutes to mix it all together to enjoy a delicious pumpkin treat, a win-win situation in my books. 

You will need: 

• 1 container Dannon Light and Fit Vanilla Greek Yogurt
• 1 1/2 tablespoons Pumpkin Puree
• 1/4 tablespoon agave nectar (can substitute honey)
• 1/4 teaspoon pumpkin pie spice
• 1/16 teaspoon vanilla extract

In a small container mix thoroughly mix together all ingredients and enjoy!! I prefer to mix together all the ingredients and put the yogurt in the fridge for 10-15 minutes and let the pumpkin chill. Super easy right? Now you can have the deliciousness of pumpkin pie but without the guilt and the added calories!!

Nutrition:
Calories: 92
Carbs: 12
Fat: 0 grams
Protein: 12 grams
Sodium: 51mg
Sugar: 9 grams

3 Ingredient Blueberry Banana Pancakes

I told you guys I really love pancakes!! Last week I posted my recipe for a single serving of pancakes, but today I have another pancake recipe for all of you!! 

I have seen various recipes for flourless pancakes floating around Pintrest and frankly some of them look rather unappetizing. I decided to test out one recipe I had seen for flourless pancakes and thus here we are. I will state up front these will not be the most attractive looking pancakes that you have ever seen, but they are delicious and loaded with potassium- great for a post workout breakfast!

You will need:

• 1 large banana
• 1 egg
• blueberries

Spray a skillet with nonstick cook spray and heat it up to a medium heat.

In a bowl mash up the banana. I found it easiest to cut the banana into chunks and then use a fork to mash up the chunks.

After the banana is mashed up add in one egg and mix completely. 

Pour 1/4 cup of batter onto the heated up skillet. Add 5 blueberries to the pancake. 

I warned you my first one
wasn't pretty!

Cook each side until it is browned. Just so you know, when you go to flip these pancakes they will not be the easiest to flip. My first pancake broke apart but after the first pancake I got the hang of it and the other two pancakes actually resembled pancakes.

Repeat each step with the remaining batter and feel free to experiment with different fruits or even chocolate chips. 

Instead of adding syrup to my pancakes I switched it up a little and smeared on PB2 peanut butter, an added protein boost! 

I will definitely be enjoying these pancakes more often, and I won't even feel bad about eating them!! Enjoy and have a great weekend!!