Maybelline Better Skin Challenge

I received my Maybelline foundation from Influenster for testing purposes. After wearing the foundation for 3 weeks I found it to be very lightweight and evenly covered my skin. It stayed in place all day and didn't clog my pores. I am very satisfied with this foundation and would purchase it in the future. You should check it out! Maybelline Super Stay Better Skin!

Bella VoxBox

The end of this campaign has come.  I enjoyed trying each of the products that Influenster sent me to test and review.  My favorite products were the mascara, ecotools brush, and the Dove Blueberry Fruit.  With different shades I would have enjoyed the lipstick and Sally Hansen tanning better.  They did not quite match my skin tone.  I liked the Deja Vu Do as well.  There are other products from their line that I would really like to try out as well.  I am also happy to have found ClubW.  If you haven't heard of it, you need to check it out.  Overall, I really enjoyed this box.  I can't wait for my next one to try!

#Spring4Wine with ClubW

Through Influenster I was introduced to ClubW.  Have you ever heard of ClubW? Neither had I but I wish I had known about it sooner.  ClubW gives you a questionnaire and then gives you recommendations on wines you may like. From there you can choose from the recommendations or you can choose your own.  After making your selections you purchase your wine and they send it straight to your door! How cool, right? Well the best part is you can do this every month.  Every month they will make suggestions for you and you can have the wines shipped to your door.  Something even better is using the promo code REFERME and receive a bottle of wine for FREE! Let me know what you think when you try it out :)

Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan

Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan

Ingredients

1 C long-grain brown rice (I used Uncle Ben's Brown Rice, but any long-grain rice will work.)
4 large green bell peppers, bottom trimmed, cap end cut off and diced, and seeds removed
1 large onion, diced
2 tsp. + 1 tsp. olive oil
2 links (about 8 ounces) turkey Sweet Italian Sausage (or other sausage of your choice. Use diced mushrooms instead of sausage for vegetarian version.)
1/2 tsp. ground fennel
1/2 tsp. dried Greek or Turkish oregano
1/2 cup grated Parmesan cheese
salt and fresh ground black pepper to taste
1/4 cup grated mozzarella cheese

Instructions

Cook rice according to package directions, or using a rice cooker. (Rice can be cooked ahead and used in this recipe later.)

Preheat oven to 375F/190C. Trim bottom of bell peppers so they have a flat surface to stand on. Cut off a fairly generous amount of the stem end of peppers, then remove seeds. Place hollowed-out peppers in a baking dish that you've sprayed with non-stick spray or olive oil. (A dish that's close in size to the peppers will work best.)

Remove stem part from the pepper caps and trim off any white membrane, then dice pepper caps and the onion into fairly small dice. Heat 2 tsp. olive oil in a large skillet, then saute diced pepper and onion for 3-4 minutes, until they are starting to soften but aren't browned. Remove pepper-onion mixture to a bowl, add 1 tsp. more olive oil, then squeeze sausage out of the casing and cook until it's lightly browned, breaking apart with the back of the turner.

Put the onion-pepper mixture back into the pan with the sausage, add the dried spices, and saute 2-3 minutes to blend the flavors. Then add cooked rice and Parmesan cheese, season the mixture with salt and fresh ground black pepper to taste, and cook just long enough to warm, about 1-2 minutes.

Stuff the filling mixture into the hollowed-out peppers, using a spoon to press the mixture down so it's tightly packed into the pepper shell. (A few years ago I stopped pre-cooking the peppers before stuffing, and now I prefer peppers that are stuffed raw.) If you have any extra filling, you can put it in a small ramekin and bake along with the peppers. Bake peppers for 30 minutes, then remove from oven and put a generous pinch of grated mozzarella on top of each pepper. Put peppers back into the oven and bake about 10-15 minutes more, until cheese is melted and lightly browned. Serve hot.

You can freeze leftover peppers for a month or two, although the frozen peppers will be a little softer in texture (but still very tasty.) I cut them in half top-to-bottom before freezing and freeze two halves in a small baking dish with a snap-on lid.

Taco Stuffed Summer Squash Boats

Taco Stuffed Summer Squash Boats

Ingredients

4 medium summer squash, cut in half lengthwise
1/2 cup salsa
1 pound lean ground turkey
1 tablespoon taco seasoning (or homemade mix)
1/2 small onion, chopped fine
1/4 cup bell pepper, chopped fine
4 oz can tomato sauce
1/4 cup water
1/2 cup reduced fat Mexican blend shredded cheese

Instructions

• 
  1. Preheat oven to 400 degrees F. Bring a large pot of water to a boil. Using a spoon, scrape out the seeds of the squash, reserving 3/4 cup and storing the rest for later use.
  2. Place the squash in the boiling water for 1 minute, then place on a paper towel to drain.
  3. Spoon 1/4 cup salsa into the bottom of a large baking dish and arrange squash face up. Set aside.
  4. Brown turkey in a large skillet until no longer pink. Add seasoning, onion, pepper, 3/4 cup reserved chopped squash, tomato sauce and water and stir to combine. Cover and simmer 20 minutes.
  5. Fill each squash boat with the turkey mixture, then top with cheese. Cover with foil and bake 35 minutes or until squash is soft and cheese is melted. Garnish and serve with salsa.
• 
  

Crockpot Banana Pepper Chicken

Crockpot Banana Pepper Chicken

Ingredients 
2 packets Italian Dressing  (powdered)

1 jar banana peppers (I used mild)

1 package skinless boneless chicken thighs 2lbs

1 onion chopped

Pepper to taste (I added a bit to the pepper mixture that covers the chicken)

Optional Sour cream (this is based on your taste)

Directions:
In a crockpot set on low heat and put the chicken on the bottom.
Make sure the chicken is completely covered.

In a bowl add the peppers and the juice in the jar, the Italian packets and onion.  Mix and pour over the chicken.

Cook for 8 or more hours on low.  Once it is done you can stir it with a wooden spoot and all the meat will mis with the sauce.

Optional, if you think the meal is too tangy you can add sour cream to the chicken mixture.

Enjoy :)

Low Carb Enchilada Stuffed Spaghetti Squash

Ingredients:

1 Spaghetti Squash

2 oz. fat free cream cheese

6 oz. chicken

1/2 cup green chile enchilada sauce

1/2 cup diced bell peppers

1/2 cup diced onion (optional)

2 oz. shredded cheese

Directions:

Preheat oven to 400 degrees. Cut spaghetti squash in half lengthwise.  Scoop out seeds then season with salt and pepper.  Place both halves face down on greased baking pan and bake for 45 minutes.  

Meanwhile, cook bell peppers and onion in skillet.  Cook chicken (I boiled my chicken). 

Remove squash from the oven and scoop out spaghetti squash strands into medium sized bowl.  Mix with cream cheese, chicken, half of the enchilada sauce, and the bell pepper/onion.

Spoon mixture back into spaghetti squash "bowls." Top each bowl with remaining enchilada sauce and shredded cheese.  Return to oven for 5 more minutes or until cheese is melted.  Serve and enjoy :)