Enchilada Stuffed Peppers

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  • 3/4 lb ground beef (I prefer organic / grass fed) $8
  • 3 bell peppers (any color will do, green is least expensive) $3
  • 1 half yellow onion, chopped $.75
  • 2 cloves garlic, chopped  $.10
  • 1 10 oz can red enchilada sauce  $2.50
  • 2 tsp chili powder
  • Dash of black pepper
  • ½ tsp garlic powder
  • 1/2 packet taco seasoning low sodium  $1
  • 1 box mexican rice low sodium  $1.50
  • ¼ cup water
  • 1 cup Colby jack cheese  $1
  • 1 tbs cilantro (optional)  $.10

Total: $17.95


  1. Preheat oven to 350. Cook rice according to instructions on box, set aside
  2. While rice is cooking, brown the ground beef, onion and garlic. Make sure you break the beef into very fine pieces. Add in taco seasoning, chili powder, garlic powder, and pepper. Stir 3 minutes
  3. Add in water and stir 1 minute. Add half of a 10 oz can of enchilada sauce and stir. Combine with ¾ cup cooked rice. Bring to bowl then let simmer on low for 20 minutes.
  4. While mixture is cooking cut off the tops of each bell pepper and pull out seeds / stems. Place in a baking dish and microwave for 5 minutes. You may notice they produce some “water” after cooking, I just dumped this in the sink.
  5. Now you’re ready to stuff—fill up each pepper halfway with beef and rice mixture and put a tablespoon of cheese, then fill to top with beef and rice mixture. Top each pepper with a mound of cheese then put 1 tablespoon or so of enchilada sauce on top.
  6. Baked covered with foil for 25 minutes. During the last 2 minutes uncover turn the heat up to broil to brown the cheese a little. Top with sprinkled cilantro if you please!

Based on my previous post (which was far too long ago, I apologize), can you tell what my favorite genre of food is? That’s right- Mexican. Unfortunately it’s never easy to find Mexican recipes that are easy on the waistline yet still satisfying at the same time. Well..search no longer because I think I made one up last night!

I was seriously craving comforting, cheesy enchiladas but I didn’t want my hard work at barre class to be completely cancelled out. I had some leftover ground beef in my fridge that I needed to use up along with some shredded Colby jack cheese. With this in mind I headed down to the store and pushed myself to be creative. It would have been too easy to head straight for the flour tortillas but instead I went to the produce section and saw tons of green bell peppers on sale. If you were having company I would get a variety of colors but honestly, don’t they all pretty much taste the same? Green bell peppers are so much cheaper! I guess if you’re seeking a wow factor though, go with multicolor.

In this recipe I used a box of Knorr Mexican rice and I would strongly suggest looking for a variety that is low sodium. When you combine this with all the other ingredients such as taco seasoning you will find that you definitely don’t need to add extra salt! Also, remember that cheese often has plenty of that salty taste you love.

I nuked my peppers in the microwave for about five minutes in the same pyrex I baked them in – this is a crucial step to ensure the peppers are edible and not too hard. These are super irresistible and filling on your own but you could definitely do a side such as canned vegetarian refried beans (less cals in these) OR chips and homemade guac! I can also tell you these keep well in the fridge for the next day—I would know, I ate mine cold the next day for lunch!

Chocolate Peanut Butter Banana Protein Shake


First off, I apologize for my 3-week hiatus. Between vacations, visitors and pure laziness I have been neglecting my blog.

About 6 months ago I splurged and bought a VitaMix machine. Honestly it was a spur of the moment/ impulse decision (online shopping), and I initially had serious buyer’s remorse. Who pays $400+ for a blender? This girl. I always see it demonstrated at Costco and Whole Foods and it’s one of those things that has been on my wish list for years. During one of my temporary health kicks I decided that I HAD to have it so I went online in the middle of the night and ordered it. Don’t you just hate how easy Amazon makes it to spend all of your money? That whole one-click shopping thing is dangerous.

Anyway, my guilt went away shortly after receiving the Mercedes Benz of blenders. This thing is seriously worth it. Have you ever watched YouTube videos about it? The thing can blend BRICKS. My lights literally flicker on and off when I use it and my dog always runs under my bed when I turn it on. You can use it for so many different recipes too– soups, dressings, smoothies, shakes, ice cream…the list goes on.

Enough blender talk. I’ve always wanted to find a post-workout protein drink that wouldn’t require me to plug my nose and chug. I can’t believe some of the stuff people force themselves to drink. Most of them make me gag. I set out to find something I could actually tolerate and after reading many reviews and talking to a few experts I decided on About Time 100% All Natural Whey Isolate (chocolate flavor). It was a little more than I wanted to spend ($37 bucks for 32 servings), but I was willing to pay for a better taste. It’s also much more natural than other protein powders out there– it has 5 ingredients and is sweetened with Stevia.  For a post-workout drink I would just blend with water, but for a meal replacement shake I made this awesome recipe below.

Active women need on average about 50-60 grams of protein per day and my shake will take care of half your daily protein needs. Even better– one serving of this tasty treat will only set you back about 220 calories.


Servings: 1

  • 1/2 banana ($.10)
  • 1.5 tbs natural creamy peanut butter ($.10)
  • 5 ice cubes
  • 8 oz water
  • 1 scoop chocolate protein powder ($1.09)

Total: $1.29


Put all ingredients in blender and blend 15-20 seconds