Findlay's Kitchen for Two: Me + Myself

Recipes designed for your dinner tonight + your lunch tomorrow.

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Lasagna Stuffed Peppers

Hey there friends!

Today I have a recipe for you that is near + dear to my heart + stomach. These Lasagna Stuffed Peppers, adapted from Peace, Love, and Low Carb, are a delicious meal that seem elaborate (you can impress your colleagues for kicks), but they’re really easy to prepare. They are also parent-approved; I made them for my family when I was home this summer, and have since improved them for the Me + Myself portion. Practice makes perfect, eh?

Lasagna Stuffed Peppers | Findlay's KitchenIngredients

Part of the simplicity of this recipe comes from the fact that there aren’t many ingredients. I should note that these peppers can be vegetarian if you swap out the meat sauce for veggie pasta sauce. I have made both, and personally I prefer the meat sauce, but it is mostly the texture that changes because the vegetarian stuffed peppers are more liquidy. Both types are tasty though!

For the meat sauce, all you need is: Meat Sauce Ingredients | Findlay's Kitchen

1 cup of any type of pasta sauce (I like any tomato sauce that involves cheese)

250 g / 0.55 lbs of lean ground beef (I used half of that package)

1 tsp Italian seasoning

The rest of the ingredients are: Lasagna Stuffed Peppers Ingredients | Findlay's Kitchen

2 bell peppers, whichever colours you prefer

1/2 cup of ricotta cheese

1/4 cup Parmesan cheese

Italian seasoning to sprinkle over top


First thing you should do is preheat your oven to 400°F. After that, line a baking sheet with aluminum foil. (If the peppers overflow, it’s a real challenge to clean, so save yourself the trouble!) Next, prepare the peppers; cut them in half and remove the stem and seeds. Place them on the baking sheet and put them in the oven for 20 minutes to become crispy. Peppers Pre-Oven | Findlay's KitchenNow, I was a little silly and forgot to do that step first, which added to the overall preparation time. I made the meat sauce first instead, but you should do that while the peppers are crisping.

To make the meat sauce, put the ground beef into a pot and cook it until all the pink is gone. Add the cup of pasta sauce, and stir in the Italian seasoning (this is something I added for the first time today; it gave the peppers more flavour). Pretty easy, eh?

After the peppers come out of the oven, they generally have liquid accumulated inside; I’d recommend using tongs to pick them up one by one and dump the liquid out. It ameliorates the texture, as the stuffing is less watery.

Next, put approximately three tablespoons of meat sauce into each pepper. (I usually eyeball it, because how much you add in really depends on the size of the pepper.) I fill the peppers about 1/2 to 3/4 full. Keep in mind you should have meat sauce left over. Next, add 2 tablespoons of ricotta cheese to each, as seen on the right in the first picture below, and add the remaining meat sauce on top of the ricotta. Finally, top that off with the mozzarella and stick the peppers in the oven for 12 minutes.Two Steps | Findlay's KitchenLast Step Before Oven Round 2 | Findlay's KitchenThe last step (after 12 minutes baking) is to equally distribute the Parmesan and sprinkle Italian seasoning on top. Return the peppers to the oven for 5 minutes. While this meal doesn’t have much prep work, the cooking time does add up; by this point I just want the peppers to be done because they smell so good!!Almost done! | Findlay's KitchenTada, they’re done! Enjoy, and let me know what you think of your dinner tonight + your lunch tomorrow!Lasagna Stuffed Peppers | Findlay's Kitchen

Want a printable copy of the recipe? Click here: Lasagna Stuffed Peppers Recipe PDF

Lasagna Stuffed Peppers Recipe | Findlay's KitchenHow did your peppers turn out? Tell me in the comments!


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Sweet + Sour Chicken

Welcome, friends!

I’m so excited that you are here taking part in these cooking adventures with me. I have so many recipes I’d love to try right now, but I’m still going through the numerous beef and broccoli leftovers that sparked the idea to create this two-serving recipe blog. (Me + Myself beef + broccoli recipe coming soon!)

I was scrolling through my Entrées + Side Dishes board on Pinterest, trying to decide which recipe to share with you lovely people first, when I came across the Damn Delicious Sweet and Sour Chicken that I had wanted to try for a long while. I love Damn Delicious. I have tried a number of recipes on there and you can be sure you’ll see many more Me + Myself recipe adaptations from that site. For now, I thought this Sweet + Sour Chicken would be a tasty debut for my brand new site.

Sweet and Sour Chicken | Findlay's KitchenI am a bit of a slowpoke-perfectionist when it comes to cooking (well, and everything else), so I generally take longer to prepare meals than the original recipe has suggested. Damn Delicious says that prep time for this should take 20 minutes, but I took closer to 30-35.

I would recommend beginning by cutting up the 0.23 kg (1/2 lbs.) of chicken into 1-inch-ish cubes. Truth be told, mine never end up overly cube-like, but you get the idea. Once you’ve done that, you’ll want to prepare the sauce. You’ll need:

Ingredients for the Sauce | Findlay's Kitchen6 tablespoons sugar

1/4 cup apple cider vinegar

2 tablespoons ketchup

1 1/2 teaspoons soy sauce

1/4 teaspoon garlic powder

Mix those ingredients up in a medium bowl using a whisk, and then set aside. At this point, you should preheat the oven to 325°F and get out the next set of ingredients:

Ingredients | Findlay's Kitchen 1/4 cup cornstarch

1 large egg

2 tablespoons vegetable oil

Salt + pepper to taste

Put your chicken in a large bowl and season with salt and pepper. After that, add about half the required cornstarch to the bowl and stir the chicken around. Add the rest and mix until the chicken is covered. Get out a medium sized frying pan and add the vegetable oil, but don’t turn the burner on just yet.

Next step, you need to whisk the egg in a small bowl. Here comes what I found to be the tricky/tedious part (this is probably where my extra prep time came from): in order to coat the pieces of chicken evenly, you need to use a fork to individually dip each piece into the egg and make sure it’s completely covered. If you can do this quickly, turn the burner on and put the chicken directly into the frying pan. I put my coated pieces into a bowl so that my chicken would cook evenly.

Once every piece was coated, I put the burner on medium-high and cooked the chicken for approximately 5 minutes, until it was golden brown. At first I was worried because the whole thing looked like it was becoming a chunky omelet, but separating the pieces of chicken solves that problem. During this time you’ll want to coat your 9×9 baking pan (or whatever small-size pan you have handy) with non-stick cooking spray. Once the chicken has been transferred into the pan, pour the sauce you prepared earlier over top and put it all into the oven.

The chicken will be in the oven for 45-55 minutes total depending on how crispy you want it, and you need to turn the chicken over every 15 minutes so that it cooks evenly. I used long grain rice that takes about 15 minutes to prepare, so I started that process after flipping the chicken for the second time. I made 1 cup of rice and that was way too much, so I’d recommend making 1/2 cup of rice unless you really like your rice. Half a cup would have been fine for my two meals.

After I took the chicken out of the oven, I sprinkled it with sesame seeds; it adds a bit of texture and is visually appealing – an important element, you know!

Et voilà! You have tonight’s dinner + tomorrow’s lunch. Enjoy!

Here, you will find a printable, step-by-step version of the recipe: Sweet + Sour Chicken InstructionsSweet + Sour Chicken Instructions | Findlay's Kitchen

**October 7th: Update!!**

I made this for dinner again tonight, and thought I’d share a discovery with you. My father’s health-oriented influence makes me wonder (somewhat ruefully) how I can include vegetables in my meals, and it turns out red peppers (or any peppers, really) are a great match for Sweet + Sour chicken. Something to consider. Happy cooking!

Sweet + Sour Chicken (Update: Red Peppers) | Findlay's Kitchen

How did your Sweet + Sour Chicken turn out? Let me know in the comments!