Main Dishes, Uncategorized

Taco Stuffed Peppers: Day 1 of the 7 Days of Drool-Worthy Slow Cooker Meals

Taco Stuffed Peppers: Day 1 of the 7 Days of Drool-Worthy Slow Cooker Meals

Welcome to the sizzling start of our “7 Days of Drool-Worthy Slow Cooker Meals” series, where we’re about to embark on a flavor-packed journey that’ll leave your taste buds dancing! Today, we’re diving into a Mexican-inspired delight: Taco Stuffed Peppers. So, fire up your slow cooker and get ready to be wowed.

Picture this: juicy ground turkey mingling with zesty taco seasoning, all cozied inside colorful, tender bell peppers. Sprinkle some shredded cheese and toss in a hint of cilantro for that perfect kick. It’s a culinary fiesta that practically cooks itself, thanks to your trusty slow cooker. These Taco Stuffed Peppers are not only a breeze to make but also a guaranteed crowd-pleaser, whether you’re feeding your family or hosting a fiesta of your own. So, let’s roll up our sleeves, gather those ingredients, and let the slow cooker do its thing. Get ready to fall in love with simplicity and flavor – let’s get cooking!

Let’s kick things off by whipping up some delicious Ground Turkey Taco Meat! We’ll use a trusty skillet instead of a slow cooker for this step. Don’t be shy about making extra portions; they’re perfect for your “meal prep” game and can save you time during the busy week.

This taco meat is quite the multitasker and can work in various dishes like tacos, burritos, and salads – endless possibilities! If you have leftovers or want to plan, pop them in the freezer for a convenient meal down the road.

To keep your meal prep portions fresh, we’ve got some handy airtight containers we swear by, and we’re happy to share those with you below.

Ground Turkey Taco Meat

This can be used for tacos, burritos, taco salads, stuffed peppers or is great on it's own. It can be frozen for up to 3 months.


  • 1 lb Ground Turkey
  • 1/2 Large Red Onion
  • 1 packet taco seasoning
  • 2 tbsp fresh cilantro chopped
  • 1 can whole kernel corn
  • 1 can black beans
  • 1 tbsp chili powder
  • 2 cups rice cooked
  • 1 tbsp olive oil


  • Heat olive oil in a skillet. Once hot, cook chopped onions for 2 minutes.
  • Add ground turkey and cook until done.
  • Add taco seasoning. Mix well.
  • Add corn, black beans, rice, and chili powder. Mix well


The number of servings depends on what you use it for. If you use it for tacos it will make more servings that if you use it for burritos. 

Slow Cooker Taco Stuffed Peppers

Taco stuffed peppers in the slow cooker are sure to be a hit. These flavorful peppers are simple to make in the slow cooker.
Course Main Course
Servings 6


  • Slow Cooker


  • 3 cups ground turkey taco meat Recipe on my webpage
  • 6 bell peppers
  • 1/2 cup cheddar cheese shredded


  • Add 1/4 cup water to the bottom of the slow cooker.
  • Wash & clean the seeds and ribs from the peppers.
  • Arrange peppers in the slow cooker.
  • Place cheddar cheese in the bottom of each pepper.
  • Add taco meat. Press it down with a spoon to make sure the pepper is stuffed.
  • Top with cheddar cheese.
  • Cook on low for 4 1/2 – 5 hours in a covered slow cooker.
  • With a spoon, dip the peppers out. Enjoy!
Desserts, Recipes, Uncategorized

Keto Peach Cobbler

This recipe is from a Keto Cookbook I own. I’ve changed a few things on the recipe. I am posting the changed recipe below. The original recipe said to cover with foil so the dough doesn’t burn. I am changing that to bake for 15 – 20 minutes until the dough is golden brown and then cover with foil. Also, I add more cinnamon than the original recipe called for. Lastly, I think vanilla extract needs to be added. I’m adding 1 tsp of vanilla extract to the recipe.

Keto Peach Cobbler

This is an easy low carb, no sugar added recipe that is Diabetic friendly. 9 carbs per serving. A serving is 1/3 cup.
Prep Time 10 minutes
Cook Time 45 minutes
Course Dessert
Servings 12
Calories 169 kcal


  • 2 cans No sugar added Peaches Can also use frozen or fresh peaches.
  • 3 tbsp Monk Fruit Use whatever sugar substitute you prefer
  • 1/4 tsp Xanthan Gum
  • 1 tsp Vanilla Extract


  • 3/4 cup Finely Ground Almond Flour
  • 1/2 cup Coconut Flour
  • 1/4 cup Monk Fruit Or whatever sugar substitute you prefer
  • 1/4 tsp Salt
  • 1 1/2 tsp Baking powder
  • 1 large egg beaten
  • 1/4 cup melted butter or coconut oil
  • 3/4 cup Heavy cream
  • 1 tsp ground cinnamon


  • Preheat oven to 350 degrees. Place 1 tsp of butter or coconut oil in a skillet or 9 inch pie plate and place in oven while preheating to melt.
  • Pour drained peaches into a mixing bowl. Add in monk fruit, vanilla extract, and xanthan gum. Mix well.
  • Pour peaches into skillet or pie plate. Arrange in a single layer. Set aside.
  • In a mixing bowl combine the dry ingredients. Almond flour, coconut flour, salt, baking powder, monk fruit, and cinnamon.
  • Mix in egg, heavy cream, and melted butter. Mix until a dough forms. It will have a cookie dough consistency.
  • Use a small cookie scoop or a tablespoon to dip the dough onto the peaches.
  • Bake uncovered for 15 – 20 minutes and check. If the dough is golden brown then place foil over to prevent the dough from burning. This should bake a total of 45 minutes on 350 degrees.
  • Remove from oven and allow to cool about 5 minutes before serving. Serve with sugar free whipped topping or Keto Ice Cream. Those recipes can be found on my YouTube channel.
Keyword Cast Iron Cooking, Diabetic Friendly, Diabetic recipes, Easy desserts, Low Carb Recipes, Keto Friendly, No sugar added, Peach Cobbler, Summer recipes
The Lake Hills City Birds, Uncategorized

Tufted Titmouse

This little songbird is in my backyard year-round. It is the size of a sparrow or a little smaller.  Their Length is 5.5 – 6.3 in, weight is 0.6 – 0.9 oz, and wingspan: 7.9 – 10.2 inches. It is a beautiful little bird that is sort of a silvery gray color on top. It has white feathers underneath with a rust-colored patch under its wings. There is also a black patch above the beak and on the edges of the feathers.

When they fly, they remind me of a cartoon character. They seem to flutter about from place to place. They love peanuts. Anytime I put peanuts in the feeders they are the first to show up. They get one peanut at a time and quickly fly back to the nest. I jokingly called them hoarders. An article I read about them confirmed that they are indeed hoarders. They hoard food in the fall and winter. Their storage sites are usually within 130 feet of the feeder. In the summer they eat mainly insects. I’ve seen them eating plenty of seeds and peanuts in the fall and winter.

Another interesting fact about Tufted Titmice is they do not gather into larger flocks outside of the breeding season. The pair will remain on the territory. Oftentimes, one of their young from that year remains with them. I always see two or three here in my backyard over the winter. In the spring I see a lot more.

I have dog hair hanging in the backyard for the birds to use in their nests. I’ve seen this bird get plenty of hair for its nest. They nest in tree holes and nest boxes. They use holes that the woodpeckers made as nests. I have several large dead limbs that I’ve seen them going to. I’m assuming that’s where their nests are located. I don’t trim back dead tree limbs unless they are near the house. Otherwise, I leave them for the birds. These little birds are so much fun to watch in my backyard. I hope you get the pleasure of having some visit your yard as well.

Doggie Treats, Uncategorized

Pumpkin Peanut Butter Doggie Cake

1 1/2 cups whole wheat flour
1/4 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 cup unsweetened applesauce
1/2 cup peanut butter
3/4 cup pumpkin puree
2 eggs
2 tbsp raw honey
1 cup Greek yogurt
1 cup peanut butter
1 tbsp raw honey

Preheat oven to 350 degrees.
Mix together dry ingredients and set aside.
In another bowl mix together applesauce, peanut butter, pumpkin puree, eggs and honey.
Slowly mix in dry ingredients.
Once completely mixed pour into two 8-inch greased cake pans.
Bake 25 – 35 minutes. Check after 25 minutes and test with toothpick. If toothpick comes out clean it is done.
Cool cake completely.
For frosting, mix all ingredients together until smooth. Frost cake. Add dog treats for decoration

Main Dishes, Recipes, Uncategorized

Country Style Ribs in Oven

Country Style Ribs were on sale at our local grocery outlet so I stocked up on a few family packs. If you aren’t familiar with country style ribs, they aren’t actually ribs. They are cuts of pork shoulder which makes them a lot cheaper. They also have more meat on them than ribs. So, if you are looking for a budget friendly meal for the family, look no further.

Country Style Ribs (As many as needed for your family)
1 bottle Italian Dressing
1 bottle favorite BBQ sauce

Place ribs in bowl and cover with Italian Dressing.
Cover bowl and place in the fridge for a few hours or overnight.
Once marinated, preheat oven to 300 degrees.
Place ribs on lined baking sheet for easier cleanup.
Cover with foil and bake for 2 hours.
Remove from oven and drain liquid from pan.
Reduce heat to 275 degrees.
Cover all sides of ribs with BBQ sauce.
Bake UNCOVERED for an additional 45 minutes.
Remove from oven and serve.
These are simple to make. They are juicy, tender, and drool-worthy.