Un-Stuffed Pepper Soup

Un-Stuffed Pepper Soup

Now I know technically winter doesn’t start for a few more weeks, but waking up to snow sure feels like it! Yes, we got our first dose of snow this morning although it didn’t accumulate to much on the roads. Now what is better on a cold Sunday than to be lazy and cozy up on the couch? I also love getting my cooking done for the week on Sundays; makes for a lot less hassle during my busy week. So what did I do but go out with all the crazies at the grocery store this morning to stock up on some soup making supplies.

Now I love me some stuffed peppers, but they’re not the easiest things to make in bulk for the week. However, if you take all of these ingredients, throw it in a crockpot, you can make some delicious Un-Stuffed Pepper Soup. Grab that crockpot out of the cabinet and let’s get to work!

Ingredients

Tomato Paste: 6 oz can

Diced Tomatoes: 28 oz can

Green Pepper: 3 peppers diced

Ground Turkey: 1 pound

Chicken Broth: 4 cups

Brown Rice: 1 cup uncooked

Garlic: 4 cloves

Onion: 1 diced

Basil Leaves: 1 teaspoon

Garlic Powder: 1 teaspoon

Shredded Mexican Cheese: 1/4 cup to top

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First you need to cook off your ground turkey. All of the measurements for the ingredients can be altered to your preferences. I bought a pack of ground turkey that was actually 1.3 pounds, so don’t worry if you’re off a little bit! Cook the ground beef/turkey off in a skillet. Once it browns, add your diced onions and garlic. Add all of your ingredients, except the peppers, into your crockpot.

Take your green peppers, cut them in halves and remove the seeds. You want to bring a pot of water on the stove to a boil and then add your green pepper halves. Let the peppers set in the water for 3 minutes. Carefully remove your blanched pepper with a slotted spoon and let cool. Once they are cool enough to handle you can cut them into small diced pieces. Add these to your crockpot of ingredients and you are ready to go!

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Stir your ingredients all up and turn that baby on low!

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Now the hard part comes: the waiting game. I would recommend starting your soup sometime before noon because this soup should cook on low for around 8 hours. If you are home for the day, I would recommend stirring every hour or two. If the soup gets a little thicker than you would like, feel free to add a cup of water at a time.

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Now what’s better than a bowl of this soup on a cold day? A bowl of this soup topped with cheese of course. Add a little mexican or three-cheese blend shredded cheese to your warm bowl of soup and get ready to eat up.

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Need something else to keep you warm this winter? Check out this fabulous recipe:

Taco Soup

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Pumpkin Swirl Cheesecake

Pumpkin Swirl Cheesecake

WOW! I can’t believe it’s been at least a month since my last recipe post for all of you. My life has been filled with work, CPA studying, traveling, baking, and aspiring to be a real-life workout barbie. There never seem to be enough hours in the day to make it all happen, but have no fear, I have been snapping all of my recent creations, so it’s just a matter of time until they show up on here.

I hope you all had a fabulous holiday. I feel like this fall has been filled with everything pumpkin spice. It was a slight accident that I even purchased the Pumpkin Spice Hershey Kisses, but I luckily since they were buy 2 get 1 free and Christine loves a good deal we can all drool over this cheesecake recipe. Now I know it isn’t the healthiest thing I’ve post lately, but hey, it’s okay to indulge in a treat every once and a while. I hope you stocked up on your seasonal Hershey Kisses because this Pumpkin Swirl Cheesecake is amazing! (If you didn’t, don’t worry, I’m envisioning a Candy Cane Swirl Cheesecake coming very soon!!)

Ingredients

Packaged Graham Cracker Crust: 1

Cream Cheese : 1 8oz package

Reduced Fat Cream Cheese: 1 8oz package

Sugar: 1/2 cup

Vanilla Extract: 1 teaspoon

Eggs: 2

Pumpkin Spice Hershey Kisses: 40 unwrapped

Almond Milk: 1 tablespoon

Optional: Whipped Cream to top before serving

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Preheat your oven to 350 degrees. Beat your cream cheese, sugar and vanilla in large bowl until smooth. Now I used one package of regular cream cheese and then a package of reduced fat. If you’re looking to cut a few calories without losing the taste, give this a try. You don’t need to add all fat-free cream cheese, just make small changes that can help you out.

Then add the eggs, one at a time, beating well after each addition. You will need to set aside 1/4 cup batter for the pumpkin spice layer.

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Spread the remaining batter in your graham cracker crust. Of course you could always make your own graham cracker crust, but without a springform pan, this worked just fine for me!

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You’ll need 40 unwrapped pumpkin spiced hershey kisses, so get to unwrapping! Once they are unwrapped, place them into a microwave-safe bowl.

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Microwave for 30 seconds and then stir. Repeat for 10 seconds after a time, stirring after each time, until the hershey kisses are melted and can be stirred smoothly. Gradually mix in the melted chocolates with the remaining batter you set aside. Slowly blend the milk into your batter. Again, I used almond milk to save some calories and that’s all I drink now. You could always use regular milk if that’s what you have in the fridge!

Drop the batter by teaspoonfuls into the plain batter that’s in your crust. Take a knife and swirl the pumpkin spice for a pretty marbled effect. Apparently, I’m really not the best guestimater when it comes to keeping 1/4 of the batter aside. I had a lot more pumpkin spice batter than regular, so the swirled effect was a little less than what I was looking for. Either way, you know what? It still tastes amazing!! Don’t worry if your swirl looks like mine, I still gobbled it up 🙂

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Are you ready to put this pretty cheesecake in the oven?

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Put your cheesecake in the oven to bake for 30-35 minutes. When the center of your cheesecake is almost set you can remove it and let it cool completely. You are going to want to then put it in the refrigerator for around 4 hours before serving. The waiting game begins!!

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Top with a little whipped cream and get that fork ready. In the spirit on the holidays, you should try your best to share even though you’re not going to want to once you take a bite of this cheesecake 🙂

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Did you get your pumpkin fix with this recipe? If you want some more pumpkin recipes look out for a post soon for Pumpkin Swirl Brownies! Until then, check out a healthier recipe to keep you on track after eating all that cheesecake 🙂

Pumpkin Spice Shakeology

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