Skip to main content

Sunday Food Prep

Its always extra hard to sign off from the weekend after it being a great one! Saturday, John and I headed into the city to catch the Islanders playoff game at a pub on the UES. I used to live fairly close to this pub a few years ago and was a frequent visitor, so I remembered they were one of the few who always showed the Islanders games on their big screens. We had such a blast hanging with fellow fans, ordering some drinks and enjoying the gorgeous day in the city. It was a big win and we were pretty excited about it. I will admit, before meeting John I wasn't too knowledgeable when it came to hockey, but I will say its become so damn exciting to watch. After our big defeat, we headed to Angus Club Steakhouse in Midtown East for some dinner. I had been contacted and asked to review the year old steakhouse and it was such a wonderful experience. Here's a few snaps of some of our tasty indulgences from last night (review to come at

Cosmopolitan martini to start. 

 Pan seared lump crab cake.

Jumbo lump crabmeat cocktail.

Porterhouse steak for two. 

Perfectly cooked steak with truffle mac and cheese and creamed spinach.

We were filled to the brim and ended the evening with two cappuccinos and brought our leftovers to my brother while he was working the night shift. We couldn't let such deliciousness go to waste. Today we did a small food shopping for some weekly necessities that were needed and then enjoyed the weather with a run and a bike ride. John ran and I rode :) I figured I would start prepping dinner early and get to cooking for the week since Sunday is the best day for us to prep. I remembered we had peppers that we had not used yet so I figured slow cooker stuffed peppers would be an easy meal to warm up during the week. They are easy enough to throw together and personally, I enjoy them much better a few days after cooking.


-ground beef, chicken or turkey 
-1 whole onion 
-4 to 6 bell peppers (I like to mix up the colors) 
-1 cup of brown rice 
-garlic powder 
-1 can of tomato sauce 


Drizzle your pan with some olive oil and brown your meat over medium heat. Make sure to really get all of the bits nicely ground and chopped up. In the meantime, boil 2 cups of water, 1 cup of brown rice and 1 tsp of salt in a saucepan. Once boiling, lower your heat and let your rice simmer for about 40-50 minutes. While that continues to boil and your meat browns, finely chop one whole white onion and place into a mixing bowl. Take your peppers and drag your knife around the tops. Once a full circular cut has been made, pull off the tops by their stems and make sure the excess membrane and seeds are removed. Once your meat is completely browned, pour into and colander and strain any excess liquid. Throw your meat into the bowl with your onions. Once your rice has finished cooking, scoop about 2 cups into your bowl. Mix your meat, onions and rice together and season with salt, pepper and a fair amount of garlic powder. I also like to add garlic powder to the meat while its browning. Spoon your mixture into your peppers and pack down with a spoon. Once they are filled, place your peppers in your crockpot and top with 1 can of tomato sauce. Add about a cup of water to the crockpot so the peppers steam and cook through nicely. Cook for 6 hours on low heat. You can also make these in your oven in a deep pan covered with tin foil on 350 degrees for about an hour. I like to slow cook ours because the peppers get extra tender and yummy. 

Tonight's dinner was one of my childhood favorites that my mother used to make all the time. Chicken with mushrooms in a white wine sauce. Its a simple take on chicken marsala and seriously only requires six ingredients. I figured since we had all of the ingredients handy and I was already making brown rice for our stuffed peppers, this would be an easy one to throw together. I swear, as a kid I could have probably eaten this every night. John loves it too!


-5 thinly sliced chicken cutlets 
-1/2 cup of all purpose flour 

For your mushroom sauce: 
-1 can of golden mushroom
-1 cup of white wine 
-1 cup of water 


In a bowl, mix your flour, salt and pepper together. Slice your chicken cutlets into cubs and dredge them in the flour mix making sure to cover fully. Heat a large pan with 1 tbsp of olive oil and once hot, throw your chicken in and brown on both sides for about 10 minutes. Once fully browned, remove from the pan and place into a bowl and set aside. Add 1 can of golden mushroom to the same pan and 1 cup of water. Whisk together well until fully blended. Then add 1 cup of white cooking wine and make sure to get any excess flour off the edges of your pan into the mix. Let come to a boil. Once boiling, lower the heat, add your chicken back in, cover and let simmer for about 10-15 minutes. I like for my sauce to thicken a bit. Once done, serve over a nice heaping scoop of brown rice. You can even add some extra veggies into the mix if you'd like. 

This recipe is a no brainer and is so hearty and satisfying. Well readers, I'm in a bit of a cooking overload and its almost time for Game of Thrones! Any of my readers out there into GOT too? We're pretty much obsessed and so excited to see what this season has in store. Until our next meal...xo


Popular posts from this blog

Air Fryer Wings + Bacon Brussel Sprouts

We love using the air fryer for "frying" up some of our favorite dishes. From chicken parmesan to veggie fries and most recently bagels and empanadas, the options are endless. So we decided to try out wings this time around. It was the perfect meal for some Sunday football enjoyment. We also roasted up some crispy brussel sprouts with bacon and a cranberry balsamic drizzle for a complete meal. Here's everything you'll need for this dish: 

Ingredients (for wings) 1 lb of chicken wings or drumsticks  1 c of nonfat greek yogurt  3 tbsp of paprika  1 tbsp of oregano  1 tsp salt  1 tsp pepper  Juice of 1/2 a lemon  1 c of Kentucky Kernel seasoned flour  1 c of hot wing sauce (Frank's or your favorite hot sauce)
Directions Mix together yogurt and lemon juice with all seasonings and spoon into a ziplock bag. Add chicken and let marinate for at least 4 hours. In a flat plate evenly spread out your seasoned flour and dredge your wings in both sides. Make sure to preheat your air frye…

Almond Poppy Seed + Lemon Loaf

Happy Spring? Yes,  the question mark is needed since we had snow on Long Island today and its April second! I'd say about six inches total, but we were happy to see the sun appear and melt some of it away. We started on some yard work this week and were getting the itch to start doing some planting, but luckily we held out for now. Snow days are always the best days to test out a new recipe and typically we like to try our hands at baking on these chilly days. We just received some of Kodiak Cake's new Almond Poppy Seed Power Cakes Flapjack + Waffle mix. We decided to use this delicious mix for some baking and the results turned out absolutely delicious. Here's everything you will need: 

Ingredients 3 cups of Kodiak Mix  1/2 cup of nonfat Greek yogurt 1 tsp vanilla extract  1 tsp of baking powder  3 eggs, beaten  4 tbsp of unsalted butter, softened  1/3 cup of brown sugar  3/4 cup of unsweetened vanilla almond milk  3 tbsp of lemon zest  1/8 cup of lemon juice 
Ingredients (glaze) 1/2…

Slow Cooker Honey Parmesan Pork Roast

We made it to hump day! As I currently sip my coffee this morning, I have a batch of banana coconut chocolate chip energy bites (recipe to come) for a little after dinner or post gym snack baking in the oven. We had a pork loin in the fridge big enough to feed a small country so we decided to cut it and make three separate meals for the week. I typically roast my pork in the oven Cuban style and add some roasted potatoes, but I figured I could set it and forget it with this easy and DELICIOUS recipe below. I'm not embarrassed to admit that John and I pretty much polished off almost the entire pork loin. Here is everything you'll need to make slow cooker honey Parmesan pork roast: 

Ingredients 3 to 4 lbs of pork loin roast 2 tbsp dried oregano 2 tbsp dried basil 1/2 tsp black pepper 3/4 tsp salt 2 tbsp garlic, minced 1/2 c honey 2 tbsp olive oil 1/4 c soy sauce 2/3 cup Parmesan cheese, grated

Directions Place pork loin in slow cooker. In a medium bowl, combine the dried oregano, dried basil…