Stuffed Peppers

Stuffed Peppers

  • Servings: 2-4
  • Difficulty: easy
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I had three poblano peppers and two orange bell peppers left in my produce drawer after I made my Eggplant and Bell pepper dip the other day… I also had one  grilled lonely chicken breast and according to my husband that was not enough for him to eat for dinner,  I was trying to skip cooking dinner :):)…


This recipe is what I call stretch your dollar meal when feeling lazy to run to the store or when you forget to take out meat or chicken or fish or any other protein from the freezer early in the day or a night before to make dinner! You use your leftover and be creative!

Its simple, full of flavor and put together in less than 10 minutes… and its enough for fill you up and not having you leave the dinner table hungry…


I created this dish based on my mom’s stuffed peppers, they are amazingly delicious, hearty and full of flavors but I have been watching what I eat for a while so I replaced the rice with almond flour for binding and the chicken breast to replace the beef…


Preheat oven to 350′

1 grilled chicken breast cut to small bite sizes

3 poblano peppers, washed and seeds removed

2 orange bell peppers, washed and seeds removed

4 tbsp. almond flour

1/2 tbsp. garlic powder

1/2 tbsp. sea salt

1/2 tbsp. black pepper

1/2 tsp. cumin

1/2 tsp. paprika

1/2 tsp pasilla chili powder

1 tsp. ground coriander

1/2 cup fiesta mix shredded cheese

1 can tomato sauce 8 oz.

3/4 cup canned black beans drained and rinsed well

1 cup of water


Cut the tops off the peppers remove the seeds, wash and dry and save the tops to the side.

Chop the chicken in to small bit sizes and add them to a large mixing bowl.

Chop the leftover pepper tops and add them to the chicken.

Add black beans, sea salt, almond flour, black pepper, paprika, pasilla chili powder, tomato sauce, cumin, coriander and garlic powder.

Mix well until all combined.

With a dinner spoon, fill all the peppers an inch below the top and stand in a baking dish..

I stand the peppers to make sure the mixture stay’s inside the peppers, its kind hard with the shape of the pablano but I tried my best to keep straight…

Top each pepper with a little of the cheese and by avoiding the top of the peppers add the water to the bottom of the baking dish.

Cover tightly with aluminum foil and bake for 40-45 minutes, the last five minutes remove the foil and continue baking.

This dish is really delicious and hearty on its own, no side dishes need it unless a green salad is desired! But I think to really enjoy the delicious and amazing flavors in this dish is best eating on its own.









Sirloin steak stew

Sirloin Steak stew

  • Servings: 2
  • Difficulty: easy
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Stew is one of the easiest dishes to prepare when using the slow cooker, any dish is easy to prepare and cook in it for that matter!


No matter what you’re making you get all of your ingredients in to the pot, mix everything, close the lid and let the pot do all the work for you!


I had a top sirloin steak and I was trying to figure out how to prepare it… I wanted to grill it with grilled vegetables as a side dish but that was out of the question, it was 32 degrees outside and the wind was 15 miles an hour… And I did not reallyyyyyy care to grill it inside as the crazy fire alarm will lose its mind and I am forced to open windows and doors and that would have defeat the purpose of not grilling outside… the house will become a freezer!!! And to be honest with you I really, really, really did not feel like cleaning my stove after all that mess…


What to do with it? I decided to make it easy on my self, the crazy alarm and keeping my stove nice, clean and shiny by cooking it as a stew with canned ingredients that I had on hand in my pantry.


Recipe created!! Three hours later and dinner was ready…After dinner I wished I had more of this mouth-watering stew to have as a leftovers for tomorrow’s lunch, it was so delicious that we eat it all!! the tomato’s with the jalapeño peppers made the delicious sauce just spicy enough to enjoy it… all the other spices, and the olives complemented the beef so well that left us wanting more and more…IMG_2772

I paired it with multi grain rice, but if the rice is not on your menu or you don’t care to serve it with the stew, a warm pitta bread or any other bread is needed for sure to soak up the delicious sauce. IMG_2769

For the stew

2 lb. top sirloin steak

1 can 14.5 oz. diced tomato with jalapeño pepper

1 can 14.5 oz. cut green beans drained

1 can 3.8 oz. sliced black olives drained

1 can 8 oz. tomato sauce

1 tbsp. garlic powder

1/4 tbsp. sea salt

1/2 tbsp. black pepper

1/4 tsp. turmeric

1/4 tsp. paprika

1/2-1 cup turkey low sodium broth or water

1 stick of cinnamon

1/2 tbsp. onion powder

2 tbsp. dry parsley flakes

1/4 tbsp. cumin

1/2 tbsp. ground coriander

1/4 tsp. red pepper flakes

For the rice

2 cups multigrain rice

2 tbsp. olive oil

3 1/2 cups of turkey broth or water

1 tsp sea salt

Into a slow cooker insert add sirloin steak, tomato’s with Jalapeño including the juice, add the rest of the stew ingredients, mix well to make sure the is beef completely covered from top to bottom…

Cover the pot, turn the unit on high and set it for three hours…

Half an hour before the time is up cook the rice… Rinse it and drain it well…

In a non-stick pot heat the olive oil add the rice and toast it for a minute.

Add salt and turkey broth or water, stir well to combine, cover and bring to boil…lower the heat and simmer for 20 minuets or until the broth is completely evaporated. Let it stand covered for 15 minuets, fluff with a fork before serving…

Note: I didn’t add any fat or oil to the stew the steak had some marbling of fat in it and that was enough for us…


Baking cookies

After All the Banana chips cookies Banana chips cookies I made the other day were gone; (thats how delicious they were) I had to bake another batch, but this time I doubled the recipe to accommodate the demands for these delicious cookies…

Today I had a helper in the kitchen to help me bake, she is as cute as she can be, my two years old gorgeous granddaughter Bella and my one year old handsome grandson baby Isaiah!

So here is how Bella’s day went baking the cookies…

I am concentrating here!

How many cups you said!

You said to mix them by hand now? Ok I do it! I do it!!

I think they are mixed!!

I know how to scoop them out, I could do it! By the way did you notice my apron?? How cute Am I!!

Ok one more scoop…

I am working hard here for my cookies

Scraping the bowl to get the last bit of these delicious cookies…

Not me…..I am chilling watching my movie…. I don’t do kitchen!!

Checking if I got everything out of that bowl…yes I think I did…

Time to put the banana chips on top, see I am good at following recipes hehehe

I think I got them all, hummm did I? I think I have…

Time to bake the cookies…

My work here is done for now….

The apron is coming off!

I worked soooo hard today I needed a drink to relax until the cookies are done!!

Did you notice how good I am!!! I am just ignoring the photographer!! No smile here…

No matter how hard she try I am not smiling! Just ignore her…….Anywaaaay orange juice is sooooo good for you after a hard day working in the kitchen…

Yummmm juice is that good!! Ok ok I cracked a little smile for her but still ignored her at the same time… she is pushing it isn’t she?!

Yep setting here and looking as handsome as I can be watching my movie…

Which one!!!

Oh this one looks good to me, yummm!

Are you kidding I have to do the dishes? Why me!!

Here I go again doing all the work around this kitchen…

Actually I am just playing with the water hahahah I tricked that photographer…

Ask Isaiah to wash the dishes!! He didn’t do anything! Just watching his movie…look at him! He is a bum…

Sorry big sister you are on your own, just let me know when the cookies are done!! Look at me!!! See how handsome I am…

Thank you for reading my story for today, talk to you soon, love Bella…

I wanted to share this story with everyone to just show how much fun and exciting it is to have kids in the kitchen no matter how old they are… to let them help you and share the experience with them is the most rewarding feeling you could ever have..

I enjoyed the same experience with my older granddaughter Nashwa when she was Bella’s age, she just celebrated her eleventh birthday few days ago and one of the smartest young ladies you will ever meet, and becoming more gorgeous every single day I might add…she learned at a young age to love and appreciate homemade cooking and baking…

Chicken Tikka Masala

Chicken Tikka Masala

  • Servings: 4
  • Difficulty: easy
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There is no doubt that Indian cuisine is one of the flavorful and aromatic food out there, I love Indian food as much as I love middle eastern food…I enjoy cooking Indian food and I really love it when the delicious aroma fills up my kitchen, the spices, the texture and the flavor are amazing.


Tikka Masala was created in Britain by a Pakistani chef and as I heard from many Indian friends that this dish wasn’t known in India before it was created…but all of the spices that was used in the creation of this dish are used in Indian cooking everyday, so I guess for that reason everyone associate it this dish to Indian cuisine.

This is my take on chicken masala that I created, a healthy alternative and easier than the original recipe by using my slow cooker…I wanted to keep the flavors but without having the full fat that in the original or in many recipes that you would find on line, the original recipe has a full fat yogurts and creams… I created mine with low sodium chicken broth and thickened it with Flax seed Milled flour that added texture and amazing nutty flavor that I thought it was beyond delicious.


Normally this dish is served with rice or with the delicious Indian bread Naan, but I kept my dish simple, light and healthy.

chicken tiki masala7

2-3 LB boneless and skinless chicken thighs or breast cut to bite size pieces.

1 tbsp. ground cardamom

1 1/2 tbsp. mild or hot curry powder

1/2 tbsp. black pepper

1/2 to 1 tbsp. sea salt or to taste

1/2 tbsp. garlic powder

1/2 tbsp. onion powder

2 tsp. ground cinnamon

2-3 bay leaves

1 stick of cinnamon

2-3 tbsp. flax seed milled flour or all- purpose flour

1 sliced red bell pepper

1 sliced yellow bell pepper

1 sliced onion

1 cup of low sodium chicken broth or water

In a slow cooker inserted to the unit add, chicken, spice, salt and black pepper.

Add chicken broth, cover and cook on high for 2-4 hours depending on the size of the chicken you are using, stir twice doing the cooking process.

When the timer is close to the last hour, add the flax seed flour and stir until the chicken is completely coated.

Add the sliced onion and bell peppers, stir and cover to cook for the remaining time.

If you are allergic to flax seed or you’re not a fan you could remove it from the recipe, just serve the dish with bread or rice to soak up the delicious juices.


Chicken Quiche

Chicken Quiche

  • Servings: 4-6
  • Difficulty: easy
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It was cold and crazy windy outside today and this is the best kind of days for me to bake and tests recipes, oven on for a long time and that’s for sure will keep the house warm. Also it was clean the fridge from leftovers kind of day…


I had roasted chicken breast, grilled zucchini and other leftover vegetables that I needed to use, I also had a small pint of egg whites that I had to use for sure.

I had a ready made pie crust in the freezer that I also needed to use and that’s how this delicious quiche came about.


Preheat oven to 375

1 ready made pie crust at room trumpeter

1/2 cup shredded fiesta mix cheese

1/2 cup shredded mozzarella cheese

2 tbsp. olive oil

1/2 tbsp. black pepper

1/4 to 1/2 tbsp. sea salt

1 tbsp. paprika

1 seeded and finely minced jalapeño pepper

1/2 cup chopped red bell pepper

1/2 cup chopped yellow pepper

1/2 tbsp. dry basil

1/2 cup chopped green onions

1/4 cup minced flat leaves parsley

1/4 cup minced cilantro

1/4 cup milk

1/2 cup chopped grilled zucchini

1 cup chopped grilled chicken breast

2 cups egg whites

1 whole egg

1/2 tbsp. garlic powder

1/2 tbsp. onion powder

1 tbsp. flour


In a medium size skillet heat the olive oil, add bell peppers, chopped green onions, minced Jalapeño pepper, salt, black pepper and paprika, sauté until golden brown, about 2-3 minutes.

In a large mixing bowl, add egg whites, whole egg, milk, cheese, flour, chopped cilantro, parsley, dry basil, garlic and onion powder, mix well.

Add grilled chopped zucchini and chopped grilled chicken, stir to combine.

Add cooled sauté vegetables to the egg mix and stir well until all combined.

In a quiche pan with removable bottom spared the pie crust as evenly as you can, place the quiche pan on to a cookie sheet for easy clean up, add the mixture to the crust, cover with aluminum foil and bake for 60 minutes.

Remove the foil and bake for additional 10 minutes.


Serve with a dollop of sour cream.


Super bowl party

We are having our humble super bowl party for four this year!

Made lots of delicious Tex-Mex small bits….

Fresno chili cheese poppers

Barbecue Turkey meatballs… ok this one is not a Tex-Mex but it’s loved by everyone!

Chicken tacos


Pico de gallo

Refried beans topped with cheese

Chips, lettuce and cheese to complete the meal!

Grilled Vegetables

Grilled Vegetables

  • Servings: 4
  • Difficulty: easy
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These panini press you have hiding in your kitchen cabinets are not just for making a panini sandwiches, they are an amazing tool to use as a grill, last night I used it to grill vegetables and I often use it to grill steaks or chicken.

Last night dinner, grilled vegetables and slow cooker chicken…

I am having an unlimited vegetables and protein for the next 14 days of detox to lose a few pounds!

Healthy and delicious grilled vegetables in ten minuets.

Here is how i made them…

1 extra large zucchini

1 extra large squash

2 large orange sweet bell pepper or any color you have on hands

Sea Salt

Black Pepper

Healthy cooking spray

Preheat the panini grill.

Cut up the squash and zucchini to round slices, about two inches thick each.

Cut the bell pepper to big chunks, I used orange bell pepper I think orange, yellow or red ones are sweeter than the green.

Spray the panini grill with cooking spray and line the vegetables side by side, sprinkles with salt and pepper.

Close the lid and grill for 1-2 minuets, I like my vegetables to have a bite to them.

Some of these panini machines have a cold and hot spots, If needed flip the vegetables to reach your desired doneness.

Grilling the vegetables longer than 1-2 minuets will turn them in to a mushy mess!

Serve with steak or chicken or any protein you like, I served it with my delicious Fiesta chicken but I did not add the sauce on my chicken this time.