Thursday, July 11, 2013

Layered Eggplant Veggie Pizzas

On a quest for health... and to restock my fridge, I found myself trotting around the local grocery store. I have seen many posts lately for making the ever so famous "zucchini boats". After much searching and to my own surprise they were SOLD OUT! I guess the DSM metro had the same idea? BLAST! I aimlessly wondered around the store trying to think of items that I could make. This is also the time in my shopping trip where I would start to look at things that I shouldn't be. Like pre-made gluten free cookie dough in the refrigerated section. (Yep... I deterred myself.... proud moment !) As I found myself back in the produce section my eyes glanced to the deep purple skin of the eggplant... LIGHT BULB! I would use the eggplant as the base of the pizzas. And to take my challenge a step further I would make these little Italian gems vegetarian (veggies just sounded great!!!).

The end product resulted in the beautiful richness and flavors of pizza without the calories and glutenous crust! Even though I was bummed about the store being sold out of zucchini I am so glad they were. I really feel that the eggplant was perfect for this both in flavor and texture :) 


1 Eggplant, sliced into 1/4" rounds
1 Pepper, sliced into 1/4" rings
1 cup portobello mushrooms, chopped and sautéed
Pinch of Garlic Powder
Pinch of Salt
Pinch of Pepper
1 cup pizza sauce
1/2 cup Mozzarella cheese, shredded
2 tablespoons Parmesan cheese
Cooking Spray

Heat a large saute´pan to med-high and evenly lay eggplant slices so the flat surfaces are fully on the pan (you may need to do this in batches). While the first side is sautéing, sprinkle the top side with a bit of pepper, salt and garlic. Cook until the first side starts to slightly brown. Flip and repeat seasoning for other side. Cook until the 2nd side is slightly brown. Lay cooked eggplant slices flat in a baking dish. 

Sear pepper slices in saute´pan on each side until lightly browned. This will help control the juices of the pepper. Place cooked pepper slices on top of the eggplant slices. 1 slice onto 1 eggplant round. If some of the slices are too big you can cut them in 1/2 but the slice works best on the round to hold the pizza sauce. In the middle of each pepper slice spoon in pizza sauce until full. Top each small "pizza" with mushrooms or other toppings to your liking. Cover with cheese and a sprinkle of parm. Bake uncovered at 425˚ for 10-15 minutes or until cheese is golden and bubbly. Enjoy!

Each eggplant contains 2-3 servings, pending the size and if you use the slices with seeds in them (I disgard of those). 1 serving has around 215 calories, 9 grams of fat, 20 grams of protein. 

Monday, June 17, 2013

Tomato Basil Spaghetti Squash with Sweet Turkey Sausage

Well I did it... I FINALLY got over my fears and apprehensions and made a spaghetti squash. SOOOOO glad I did. How easy, healthy, gluten free and awesome this is! When I grew up my mom always made acorn squash and I turned my nose up every time. So of course I figured that this "squash" would be the same. NOPE! Sweet, tasty and soooo great in the Italian dish I made. Hooray for squash!!

1 Spaghetti Squash
2 Tablespoon EV Olive Oil
1 pkg cherub tomatoes, halved
6 basil leaves, chopped
1 teaspoon dried minced onion
1 tablespoon garlic powder
1/4 cup chicken stock (I use low-sodium)
Pinch of chili pepper
Feta to garnish
Pepper to taste

Preheat oven to 350 degrees. Cut your squash in half, remove seeds and drizzle with oil. Roast on a sheet pan for about 45 minutes. Remove from oven and let cool. Once cooled, you can "pull" apart the inner flesh of the squash with a fork creating the "spaghetti" like texture. (It was super fun and even the hubs was baffled by it) Set aside.
For the sauce, heat 1 tablespoon of oil with onion. Add tomatoes with garlic powder and cook until tender. Once the tomatoes are tender smush them with the back of your spatula, about 7 minutes. Deglaze the pan with chicken stock. To the mixture add spaghetti squash and any meats/protein that you would like. I chose Sweet Turkey Sausage. I had grilled these previously during my food prep session. Add fresh basil and continue to cook on low about 5 minutes to let the flavors merry. I always add a bit of chili pepper to add a bit of heat but it is not necessary. Serve with a garnish of Feta and enjoy!

You'll never miss the pasta with this one and a serving (with feta and sausage) comes in right around 300 calories and is packed with vitamins!!!!

Thursday, June 6, 2013

Cilantro Lime Shrimp Skillet

 (Above Left - October 2012, Above Right - March 2013)


AHHHHH..... Summer break is upon us and after a bit of a crazy spring I am back to the blog :) This past winter/spring I have not only been attending to my cooking and educating duties but I have also been on the track to a healthier self. So far on my journey I am down 50+ pounds and almost 60 inches! I have found that with my success that others have found inspiration in my story and I have chosen to help others in their journey to health. :) 

So far my "summer" here in Iowa has seem A LOT of rain and this gal wants to hotness and sunshine!!! To keep me in the summery mood I decided to make something filling and yet lighter for lunch. I have always been a seafood fan and just love the ease of using shrimp. It is fast, tasty and easy!!!


1 pkg frozen shrimp (mine was deveined, shelled and tail-off.... not precooked)
1 can beans, rinsed and drained (I used light red as it was what I had on hand)
1 cup frozen corn
1 can Rotel, juice drained
1/4 cup fresh cilantro
1 tablespoon dried onion (no fresh on hand)
1/2 tablespoon garlic powder
Juice of one lime
4 Radishes, chopped
pepper to taste

In a large skillet saute frozen shrimp with dried onions, lime, garlic powder and pepper. Once shrimp start to turn pink add in beans, corn and Rotel. When everything is heated through and the shrimp are fully cooked stir in cilantro. Garnish with radishes for a nice, fresh crunch :)  Enjoy!

It is honestly that easy to enjoy a healthy, quick tasty meal!! This easily makes enough for four and comes in at 270 calories and 3 grams of fat per serving!

Saturday, April 13, 2013

EASY French Mussels

As I have been cooking many of the same meals lately, I decided to challenge myself and cook something that I have never attempted. After looking around the store for a bit I found quite the deal on mussels. Beautiful beautiful oceany mussels :) I got two pounds and the kind man packed them in ice for me. Since it was one of the first things I got I tied the bag shut. Turns out that is not a good thing to do. The cashier untied them and stated that they needed to breathe. Turns out you can't suffocate the mussels before you cook them... good to know :)

Either way these were so simple to make, quick and easy and oooo so tasty!!! Generally one would want some crusty bread to sop of the juices. Being that I am gluten free I opted for some clean fries instead. Vive la France!


2lbs Raw Mussels
1 tablespoon EVOO
1 teaspoon dried onions (all I had on hand)
2 cloves minced garlic
1 tablespoon parsley
2 cups white wine (something you would drink)

In a large dutch over (aka a big pot), add EVOO, onions, garlic and parsley. Saute for a few minutes until garlic is softened. Add in the wine and bring to a simmer. Add in the mussels and cover the pot with a lid. Simmer the mussels for 5-8 minutes. During the cooking process I also shook the pot to prevent any burning to the bottom mussels. Serve and enjoy! (NOTE... be sure to not eat any mussels that do not open. These may be discarded)

2lbs of these will server about 5 people and runs about 200 calories. Not bad for this nice lil French treat :) 

Monday, March 18, 2013

Healthy Blueberry Baked Oatmeal

Ever since I made the baked apples I have been wanting to do a full on baked oatmeal. After lots of research, I finally wanted to try my own. The result was super tasty...and perfect for a cold winter morning or a burst of energy snack in the afternoon :) I was even more impressed with myself and I threw this bad boy in the oven while I did my nightly work out... yahooo!


3 cups oats (I used quick but since it cooks for awhile you could pry use any)
1/3 cup honey
1/2 cup greek yogurt (I used plain but a flavored may be fun)
1-2 tablespoons of cinnamon (pending how much you prefer)
1/2 tsp. freshly grated nutmeg
1 egg
1 cup skim milk
1 cap full of vanilla
1 tablespoon baking powder

Garnish Ideas: drizzle of honey, greek yogurt, milk... the options are endless

Preheat oven to 350 degrees and spray a 9x13 baking dish with cooking spray (I used a casserole dish). In a mixer, combine the above ingredients until mixed and do not over beat. Bake covered for 20 minutes and then uncovered for 25 minutes or until the crust/top is golden brown. Serve. Devour. Enjoy :) 

This lil joy of goodness makes enough for 10 servings at 150 calories and 2 gram of fat.

Sunday, March 17, 2013

Roasted Brussel Sprouts Appetizer

In my journey to health I have felt it necessary to try and branch out a bit on my food selection. Growing up, I was a crazy picky eater! No salad dressing, mushrooms, tomatoes, onions, watermelon, green beans, olives, pickles peaches... the list goes on an on. Today I will happily eat all of those with exception to most watermelon and for sure NO pickles and olives :) Today was brussel sprouts and o man were they tasty!!!


1lb fresh brussel sprouts, quartered
1 table spoon olive oil
1 strip of bacon, cubed
1 teaspoon garlic powder
pepper to taste

Dipping Sauce:
1/2 cup plain greek yogurt
1 tablespoon garlic powder
2 teaspoons lemon juice

Preheat oven to 400 degrees. On a baking sheet, place brussel sprouts, oil, bacon and seasoning. Toss until sprouts are evenly coated. Bake uncovered for 15-20 minutes or until they are brown and toasted. While the sprouts are toasting, mix the items for the dipping sauce and set aside to let the flavors merry. When the cooking time is complete it is time to enjoy!

These lil tasty treats work great with the dipping sauce but would be lovely on their own as a side dish. An addition of raisins or dried cranberries would also make a great pop of flavor!

The brussel sprouts above makes a healthy four servings at 79 calories!

Sunday, March 10, 2013

Portobello Mini Pizzas

Despite the weather, what a great weekend it has been! After a wonderful day of shopping with my girlfriends and scoring huge on the clearance racks I came home to a hubs who wanted to go out for dinner. After much debate of where to go we decided to go to one of his favorite steak places. This place only has one size of steak per cut so the portions are HUGE! I made plans immediately to do something with the left overs. Much of the leftover steak went into a chicken/steak chili. The rest went into a lil treat for myself of portobello mini pizzas! YUM!

Portobello mushrooms (stem and inside scooped out)
Pizza Sauce of choice
Various Toppings

Preheat oven to 400 degrees. Roast mushrooms (as many as you are wanting to cook) for 7-9 minutes. You will know when to take them out when you start to smell them :) Take them out of the oven and top just like a pizza. Today I started with some pizza sauce, red peppers, cheese and left over steak. After you are done dressing your mushrooms pop them back in the oven and cook 10-15 minutes or until the cheese is brown and bubbly. 

The result is super tasty and super healthy! I had two of these for around 350 calories.

Sunday, March 3, 2013

Light Chicken "Carbonara"

I would like to take this moment and spread my pure love and passion for greek yogurt!!! WOW what a versatile food. I put it in smoothies, swap out for sour cream, sauce for gyros and now... a pasta cream sauce!!! The result was a healthy pasta that is rich, creamy and full of flavor :) 


2 chicken breasts, cubed
1 slice bacon, chopped
1 tsp. Italian Seasoning
2 tablespoons garlic powder
3/4 cup chicken stock
12 oz. (2 small containers) plain greek yogurt
1/2 cup grated Parmesan cheese
1/8 tsp. red chilli flakes
pepper to taste
1 tablespoon cornstarch with 1/4 cup water, mixed (optional)
4 cups noodles, cooked.

In a small pot, bring water to a boil and add in noodles of your choice and cook until al dente. In a large skillet, brown chicken breasts and bacon with Italian seasoning, pepper, and 1/2 tablespoon of garlic powder. Deglaze pan with chicken stock. Stir in greek yogurt, chili flakes, remaining garlic powder and cheese until mixed well. Add in noodles and fully coat. Let simmer until cheese starts to melt into sauce. If your sauce is too runny you may add the cornstarch mixture to thicken. Enjoy!

This recipe will serve 6 and comes in at 290 calories and 3 grams of fat!!! Compare that to 1,140 calories and 88 grams of fat at some local chain restaurants and this recipe is a MUST!!!

Tuesday, February 26, 2013

Granny Smith Roasted Pork Chops

The weather man told me today that we would only be getting 1-2 inches of snow... o silly weather man... TRY AGAIN!!! (calling for 5-9 inches now) lol  I knew that on my 45 minute drive to work that we would get much more. After having an early out at school, driving on snow covered interstate and 3 hours later it still snowing... It was time to cook!!! :) (with my favorite Bob Dylan LP on as well)

Every other week I rotate between meats to keep things interesting. This week I had a huge package of pork loin chops in the fridge. Not knowing exactly what to do with them I started digging around the fridge and the pantry. Having done Asian food earlier in the week I knew that was out. And I wasn't craving any spicy food. It was time to try something new... dun dun dun. With some beautifully green granny smith's chilling in the fridge I knew it was time to cook them up! They just didn't end up in a baked oatmeal like I had planned ;) 

The result.. a healthy, clean dish that warms you up inside with a hint of sweetness.


8 pork loin chops, seasoned with s and p
3 granny smith apples, cored, peeled and sliced
1/4 cup honey
1/4 tablespoon cinnamon (optional or more or less to your taste)
2 tablespoons dried minced onion
1/2 cup chicken stock

Preheat oven to 350 degrees. In a large skillet, brown chops on each side until golden brown (about two minutes). In a 9x13 casserole, place apples, honey, cinnamon and onion. Toss until the apples are evenly coated and spread evenly on the bottom of the pan. Layer pork chops on top of apples. Pour chicken stock over top of mixture. Bake covered for 30 minutes covered and for another 15-20 minutes or until pork chops are a bit more browned. Enjoy!!!

This dinner option clocks in at about 225 calories per serving and 4.5 grams of fat. I paired it with some nice mixed veg to complete the meal. It was tasty!!!

Sunday, February 24, 2013

Hoisin "Cutie" Chicken

I have a new addiction... an addiction so sweet it just cannot be stopped ;) O those lil, cute, adorable mandarin oranges are all rage in my diet!!! My addiction has gone so far to actually travel with them for something sweet to eat in the car to bringing them to other people's houses. Ooooo how they make me smile. 

After traveling all weekend, I knew I needed to make sure and cook up a healthy meal so that it was ready to go for my crazy week ahead. A nice Asian dish was on my mind... an Asian dish with a touch of sweetness. HELLO CUTIES!


2 chicken breasts, chopped
1 tablespoon dried minced onion
1 package sugar snap peas
1 red pepper, chopped
1 pkg. steamed rice (any variety)
1 tablespoon hoisin
3 tablespoons low sodium soy sauce
1- 2 cuties, zest and juice needed
salt, garlic powder and pepper to taste

In a large skillet brown chicken breasts with onion, garlic powder salt and pepper. While chicken is cooking prepare steamed rice in the microwave or prepare any rice that works for you (2 cups). Set rice aside. Once chicken is cooked through add in veggies and saute until veggies are warmed through. Stir in rice. Season with hoisin, soy sauce, zest and juice of a cutie. Stir until evenly coated. Enjoy!!

Makes 4 servings with 208 calories and 1... yes 1 gram of fat!!! :)

Tuesday, February 19, 2013

Easy Chicken & Rice Soup

One of the "debbie downers" of being gluten free is not being able to enjoy chicken and noodle soup from the can. I know its loaded with sodium and all sorts of other gunk but for some reason it just makes you feel so much better. Luckily, I grew up in a house where my mother was the queen of homemade chicken noodle soup. So I have the taste and craving for that as well. Instead of her homemade noodles I went for brown jasmine rice.

With the anniversary of her death right around the corner I dedicate this recipe and my journey to health to my mother. Even though she is no longer with us she is still a strong mentor in my life and I know she would be proud of everything I do... this one is for you mom :) 

Who knew through a chicken soup that I could feel your embrace.


1/2 onion, peeled and chopped
3 carrots, peeled and chopped
2 stalks of celery, chopped
1 clove of garlic, chopped
2 chicken breasts, chopped
1.5 containers low sodium chicken broth
1/2 cup brown rice
1 tsp olive oil
salt and pepper to taste

In a large pot, sweat onion, carrot, celery and garlic for about 5 minutes. Season with salt and pepper. Add in chicken and brown until cooked through. Season with salt and pepper. Add broth to the pot and bring to a simmer. Once the mixture is simmering you may add in the rice and stir. Let simmer for 30 minutes or until rice is tender. Enjoy!

Makes a good 6 servings with 154 calories per serving and 2 grams of fat :) 

Sunday, February 3, 2013

Light Turkey Enchilada Bake

Be wary making this bad boy on an empty stomach!!! You may end up eating too much ;) I was a bit nervous when I made this one but I will tell you this... I knocked it outa the park :) 

This bake has meaty layers with additions of beans, corn and peppers. Along with a touch of some light sour cream. I found that adding the sour cream to the actual dish eliminates any need to pile it on top. A "dollop" for some is many times much much more than you need. Baking it into the dish gives the flavor and helps you regulate per serving.


1lb 97% ground turkey
1 can chilli beans or any beans (I only had chilli on hand)
1/2 cup corn
1 can enchilada sauce
1 red pepper chopped
6 corn tortillas
4 tablespoons light sour cream
1/2 cup shredded cheddar cheese

Preheat oven to 375. In a large skillet, brown meat and add cubed peppers. Once cooked through, add in the beans, corn and sauce. Spoon 1/3 of mixture into the bottom of a 9" pan. I use a glass pie pan with high sides. On top of the mixture place three of the corn tortillas. I will place one in the middle and then 1/2 the other two to help cover the surface area. On the tortillas place 1/2 of the sour cream and spread to coat the tortillas. Sprinkle with 1/8 cup cheese. Repeat process with meat sauce mixture - tortillas - sour cream and cheese. On the top place 1/4 cup shredded cheese. Bake in the oven for 20 minutes or until the cheese is brown and bubbly. Remove from the oven and let sit five minutes and enjoy!

Great healthy meal that easily makes 8 servings where each serving comes in at 253 calories and 10 grams of fat.

Sunday, January 27, 2013

Roasted Turkey Kielbasa With Sweet Potatoes

Twas an ICY day this Sunday, which is a perfect day for comforting food! I was really in the mood for something warm with sweet potatoes but something different. After a bit of digging through my cupboard I ran across the ingredients to create this dish. The surprise ingredients are a granny smith apple and a bit of nutmeg. The apple was so great in it I think I will add an additional the next time I make this :)

Soooooo warm and cozy on such a blagh day!!!


2 large sweet potatoes, peeled and cubed
1/2 onion, chopped (I used a sweet onion)
1 granny smith apple, peeled and cubed
1.5 tablespoons garlic powder
1/4 teaspoon freshly grated nutmeg
1/2 cup chicken stock
1/2 cup water
1lb turkey kielbasa, cut into 1" sections
Salt/Pepper to taste
chopped parsley to garnish (optional)

Preheat oven to 425 degrees. In a 9x13 baking dish combine sweet potatoes, onion, apple and spices until combined well. Pour chicken stock and water into bottom of baking dish. Place kielbasa on the top. Bake covered for 30 minutes. Take out of oven and stir and cook an additional 30-45 minutes or until potatoes are tender and the kielbasa starts to brown. (cooking time is dependent upon the size your potatoes have been cut) Enjoy!

This will make 5 good servings and only pack 227 calories and 7 grams of fat per serving. Sooooo warm and cozy :)

Saturday, January 19, 2013

Baked Apples

Not toot my own horn but I make a mean crisp... apple, peach, rhubarb... I can crisp it all! Unfortunately, this tasty treat is loaded with tons sugar and butter. So I went forward to making it healthier and cleaner :) The end result is still tasty but fully satisfying!


4 baking apples, cored (I used granny smith)
1 cup quick oats
1/4 cup honey
2 tablespoons cinnamon 
2 1/2 pats of cold butter, cubed (mine was frozen)
1/3 cup water

Preheat oven to 350 degrees. Add cored apples to a smaller baking dish. In a small bowl, combine oats, honey, cinnamon and butter. The mixture will be crumbly and that is perfect. Stuff the mixture into the core of each apple. With any remaining oat goodness pack onto the top of each apple. Pour water onto the bottom of the dish so that it surrounds the apples. Bake for 30-40 minutes or until apples are soft but not mush. 

Easily enjoyed with only 255 calories and 5 grams of fat per apple. Bon Appetit!

Thursday, January 17, 2013

Chicken & Turkey Sausage Cajun Rice

UGH!!! I am so sick of chicken but yet I am way to frugal to let it go to waste... hum ho what to do?! SPICE IT UP!

Coming upon the month of February always makes me think of Mardis Gras and Cajun food. It's rich, hearty and spicy! Generally, when I have a craving for something I just start putting things together and have no regard for health. Today was different. This recipe gives the same great flavor and is so much healthier for you. It would also be fantastic in a stuffed pepper! mmmmm tomorrow's dinner?!


1 pkg smoked turkey sausage cut into 1" sections
2 shredded boneless skinless chicken breasts (mine were already cooked but you could do cubed chicken too)
2.5 cups chicken stock
1 cup brown rice
1 can black beans drained and rinsed
1 can fire roasted tomatoes
2 tsp cajun seasoning (I am a huge fan of Penzey)
1 bunch cilantro (optional... I didn't have any on hand)

In a small pot bring chicken stock to a boil. Add in rice and bring to a simmer for 30 minutes. While the rice is simmering add sausage to a skillet and brown. Add in chicken. Once warm, add in the beans and tomatoes. While bringing to a simmer add seasoning. Let simmer on low until rice is cooked through. Add rice to skillet and stir to combine. Add more seasoning if necessary or cilantro at this time. A splash of lime would also be lovely! ENJOY :) 

Makes 6 servings - 285 calories/10 grams fat per serving :) 

Monday, January 14, 2013

BBQ Chicken Pasta

For the past few weeks I have partaken in a weightless challenge group. I have nothing but great things to say about my peers, coach and program that I am involved in. I have though finally hit that time where I WANT BAD FOR ME FOOD!!! After controlling myself at PF Changs and holding back at the movie theater it was time for something hearty. Hearty and something that contained bacon :) My challenge... to make it healthy!

Over the weekend, I slow cooked 8 chicken breasts in the slow cooker. My plan was to take half of the chicken and shred it for BBQ chicken tacos. As of yesterday, I wasn't feeling that idea and it was time to change. I still craved that BBQ but craved bacon as mentioned above. What better than to combine the two into a gluten free pasta dish that is just delish! Guilt is not included in this dish!



4 strips low sodium gluten free bacon, chopped 
4 chicken breasts cooked and shredded
1 bottle BBQ sauce (I use Cookies as I love the flavor and its gluten free)
1 bunch of cilantro, chopped
1 package gluten free noodles of choice (mine are brown rice)

In a large pot bring water to a boil and cook noodles until al dente. In a large skillet,  cook bacon until starting to slightly crisp. To the skillet add chicken and BBQ sauce. Let simmer while pasta is cooking (10 minutes). Once the pasta is cooked at the noodles to the BBQ chicken mixture. If "sauce" seems to thick add some pasta water to loosen. Fold in cilantro. Let simmer 5 minutes or until the cilantro permeates the mixture. Enjoy!

** 4 slices of bacon cooked equals 14 grams of fat. Divide that by 6 servings and it equals 2.33 grams of fat per serving from the bacon. Doesn't sound guilty to me!

Tuesday, January 8, 2013

Chicken Sizzler Stuffed Peppers

For years my husband has been in love with anything that contains peppers, onions, meat and cheese! In trying to make healthier meals, I thought it would be good to shove all the things that he likes into a stuffed pepper. It was not only healthy but full of flavor and ridiculously easy!

4 boneless skinless chicken breasts cubed
1 onion chopped
1 drizzle EVOO
2 garlic cloves mince (I micro-plane mine)
4 large peppers
1 tablespoon Italian seasoning
1 cup shredded cheese (I used a mixture of mozzarella and mild cheddar)

Drizzle olive oil in a skillet over medium-high heat. Add chopped onion and garlic and saute until tender. Add chicken to skillet and brown until cooked through. Cut tops off of peppers and discard tops and innards. Place into a shallow baking dish. Spoon chicken mixture into each pepper until full. Sprinkle each filled pepper with Italian seasoning then top off with cheese. Before placing in a 425 degree oven add water to your pan until the water hits 1/4 up the pepper. Bake peppers for 10-15 minutes or until cheese is brown and bubbly. Enjoy!

Excited to see what the hubs says tonight about this one :)

Sunday, January 6, 2013

Slow Cooker Beef Tacos with Cilantro Lime Sauce

In the midst of making the Pho this weekend I felt I would take a dabble at cooking something in bulk. This way my husband and I would have great food for the entire week. So far I have only gotten to the Pho and this recipe (chicken breasts are still in the fridge... lol) but slow and steady wins the race ;) 

My Slow Cooker Beef Tacos with Cilatro Lime Sauce do take a bit of time but the time that it takes is when the beef is in the slow cooker or simply when you are shredding the beef. All-in-all easy peasy lime squeezy :) 

Today I made tacos with the meat but I am planning on using its goodness for some burrito bowls and/or some stuffed peppers later in the week. YAY BEEF!

1 3-4lb roast (I had a chuck roast but any would work)
1drizzle of EVOO
1/2 onion chunked
6 whole cloves garlic
1 pkg taco seasoning
1/2 bunch cilatro chopped
Pepper to season

Set your slow cooker to low for 6 hours. Place the onion and garlic into the bottom creating a bed for the roast. Drizzle with a bit of EVOO and season with pepper and taco seasoning. Close the lid and let the slow cooker do its thing. Half way through the cooking process flip the roast so that the seasoned side is now in its juices and scatter cilantro. Finish cooking the rest of the time. 

Now you may take the roast out of the slow cooker and shred but I prefer to chill it over night in the fridge. I do this so it is easier for me to pull any extra fat off of the beef and disgarding the juices making the meal much healthier. I then shred away. Once you are ready to enjoy you can just take whatever beef you are wanting to make and heat it up. If you feel that the beef is a bit dry you can add a ladle full of its juices into the meat to help with that... much of this will depend on what sort of roast you choose. 

1 cup greek plain yogurt
1-2 tsp lime juice
3 tablespoons chopped cilantro
Pepper to taste

Combine all ingredients to create sauce. Add as much or as little lime to your liking. Super easy... super tasty!

Saturday, January 5, 2013

Tast of Pho

I am officially on the bandwagon and consider myself a Pho junkie. It is magnificent and warms my soul! Just the mention of it and I start to drool. As I was grocery shopping this morning I felt the craving come over myself so I thought.. why not try to make it. As I went through the isles, I picked up the ingredients I thought I would need. Turns out I didn't get them all so I improvised. Though it isn't the real deal... my recipe is quick, easy and delish! Most importantly it was picky husband approved!!!! YAHOO!


1/2 onion
2 garlic cloves minced
1 tsp olive oil
2 tsp soy sauce
1 tsp fish sauce
1 tablespoon lime juice
1 box reduced sodium beef broth
2 tablespoons hoisin
8 oz thinly sliced beef
1-2 cups sliced fresh mushrooms
1/2 cup chopped cilantro
Rice noodles

Cook rice noodles per directions on the packaging. In a small pot, cook onions in olive oil until translucent and add in garlic. De-glaze pan with soy sauce and pour in beef broth. Add in hoisin sauce, fish sauce, lime juice and sliced beef. Bring to a low simmer and add mushrooms. After simmering for a few minutes add in 1/2 the cilantro. Serve over rice noodles and garnish with cilantro. 

In future endeavors, I plan to add more of the traditional ingredients of lemongrass, bean sprouts, etc. But for today this totally hit the spot :)