Tasty Tuesday {Buffalo Pulled Chicken}

Hi there! In the mood for some spice? 🙂

Last night Mike and I had a delicious dinner of buffalo chicken sandwiches. These weren’t any chicken sandwiches though, these were a gem brought to you courtesy of my crockpot!

All you have to do is place 2-3 chicken breasts into your crockpot with your favorite bottle of buffalo sauce. I used Sweet Baby Ray’s wing sauce along with some water. The key is to make sure the chicken is completely covered, I ended up adding a little water as well.  I cooked these on low for 7 hours but do check to make sure the chicken is completely cooked.

When the chicken is completely cooked, place it into a bowl and pull the breasts apart with tongs or forks. You can serve this at this point or save it for later!
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Like I said, this was a great dinner served as a sandwich, but we have also enjoyed this leftover chicken on salads!

Hope you like it! 🙂

{tasty Tuesday} pulled pork tacos!

Oh boy, I’ve done it. This is officially one of my new favorite meals. And did I mention it’s easy? Not that I ever make any challenging meals, but hey whatever works! Mike and I wanted to try something we’ve never made before on Sunday and immediately I knew it had to be made with a crockpot because that instantly makes things easy…and delicious!

On our trip to Vegas, I had the best taco of my life. A pulled pork taco to be exact! I knew when we were home I had to recreate it!

This recipe has minimal ingredients and only takes work to shred it at the end!

Step 1: add your pork loin to your crockpot on low for 6-8 hours (depending in the size) you just need to add one beer (we used corona because that’s my fav) and one bottles worth of water or double if the loin is larger. You just need to cover the meat completely!

Step 2: drain off all the liquid once the loin is fully cooked. The fat will literally fall off!

Step 3: shred it baby! The meat should be tender enough to shred with a fork!

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Step 4: add your mix ins to make this your taco filling! We added some BBQ sauce for creaminess and sweetness, drained rotel tomatoes for color, some diced sautéed peppers and onions for texture, and this salsa verde to kick it up a notch!

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We also added salt, pepper, and some paprika for flavor!

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Step 5: Next all you need to do is blend the ingredients together and let it sit on warm for about 20 minutes so the flavors can come together!

Step 6: fill your favorite taco shell (we used whole wheat soft tacos) with the filling….

20140602-212744-77264977.jpgit doesn’t look pretty yet… But remember to add a TON of chopped cilantro here….

Step 7: now fill that taco with some sweet and crunchy cole slaw!

20140602-212823-77303836.jpg this is the ingredient that makes every bite fun!!!!

Step 8: eat up!

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This was such a delicious meal!! I hope you give it a try!!!!

{Tasty Tuesday} Plantain Breakfast Bread

Hi there, happy tasty Tuesday! Are you ready to try something new?!

I tried a new recipe this weekend from Monica’s blog and I LOVED it!

I am not on a paleo diet but I like to try new things! When I saw the no-grain-plantain bread making it’s rounds, I knew I had to give it a whirl! I love breakfast food, so basically anything topped in peanut butter has my name on it!

I based my recipe off of Monica’s but I didn’t have any eggs on hand, but there were some lingering Egg Beaters in the fridge so I was in luck!

Recipe:

1 very ripe plantain

1/3 cup egg beaters

Salt and cinnamon to taste

Directions:

Slice plantain and measure out egg beaters. Blend well, I used a magic bullet! Pour into a greased baking dish. Bake for 15 minutes at 350* in a square baking dish. Serves  one.photo 1 (49)

I found this to be a sweet and dense bread that was delightful! It really kept me full for hours with the healthy carbs and great nutritionals!

I slathered peanut butter all over this bad boy  as soon as the pictures were taken…. So freaking delish!photo 2 (46)

 

Have you ever tried a paleo bread?

{Tasty Tuesday} Spring Shrimp and Cilantro Salad

Happy tasty Tuesday!

Today I’ve got a fresh, bright, and flavorful salad coming to ya! I got inspiration from Kristin’s recipe and from here a while back! The biggest change to my initial salad is the addition of quinoa! I am so glad it was in the mix!

I did a huge shopping haul at TJ’s last week and I got a bunch of fresh avocodos, limes, and cilantro! My favorites! I chose to add steamed shrimp to mine but you can totally keep this veggie if you’re going to savor this on a meatless Monday!!!photo 1 (48)

There is crunch from the fresh salad greens and onion, sweetness from the corn, and a creamy texture from the avocado!  This recipe is sure to please any palate!

Spring shrimp and cilantro salad

Serves one

Ingredients:
Heaping 1-2 T chopped cilantro
3oz steamed shrimp                                                                                                            1/3 cup cooked quinoa
1/3 cup sliced cherry tomatoes
2 T blackbeans
2 T diced red onion
2 T corn
Juice from half a lime
1/4 chopped avocado
Dash of lite Italian salad dressing
Salad greens/spring mix

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This salad was so healthful and nutritious! It kept me full and satisfied for hours! I loved it! It was great to enjoy it while the days are slowly warming up here in Baltimore!

{Tasty Tuesday} Cake Bites!

This year for my family’s Easter celebration, I was responsible for dessert. I searched high and low for the perfect recipe on Pinterest and finally found the most festive and fun recipe here! Cake bites were the perfect match! Colorful, tasty, and indulgent!photo 3 (25)

I followed the recipe Tracey laid out closely! I doubled the recipe as I had 2 Easter celebrations this year!! 🙂

Ingredients:

  • 1 baked funfetti cake
  • 1 container vanilla frosting
  • 1 pound of candy melts (variety of colors)
  • Multi-colored sprinkles

Directions:

  • Bake cake as directed on box. When in doubt, add sprinkles!photo 1 (39)photo 2 (37)
  • Once cake has cooled, break into small pieces and smash (technical term)  with the container of frosting. This will form a paste.photo 4 (20)photo 1 (37)
  • With a tablespoon, scoop the cake mixture into balls. You will then line a baking sheet with wax paper and place the cake balls onto this so that they do not touch. Cover and freeze for about 20 minutes so that they harden enough so as not to melt when you coat them.
  • Next, melt the candies in the microwave for about 2 minutes, stir frequently!!
  • The final step is the tricky part! Roll the frozen cake balls into the candy melts with a fork. Let the excess melts drip off as you remove them from the bowl. Place back on to the wax paper coated baking sheet and let air dry. Feel free to sprinkle on more sprinkles as before they harden completely!photo 2 (35)
  • These set up pretty quickly so be sure to add the sprinkles fast!photo 3 (24)

These are very fun but are quite a process to make. Be sure you allow enough time for each step! This is a messy project too, but maybe that was just me! 🙂photo 4 (19)

I stored these cake bites in the refrigerator overnight and served them the next day. They were a total hit and were perfect for Easter since they looked like Easter eggs! Everyone enjoyed them!

{Tasty Tuesday} Healthified Pizza Rolls!

Hello there! Happy Tasty Tuesday!

Today I am coming at ya with a delicious twist on a not so healthy snack food! If you are like me and adore appetizers, I mean hello nachos….. I have a great idea for you!

This weekend I ate a ton of pizza. I mean we are talking Friday night and Saturday day and night! I was a pizza machine! That is what girl’s trips are for, right? Nope? Just me? Oh well!
I love pizza as much as the next gal, but sometimes I want the taste without all of the calories! Remember those pizza roll ups you ate as a kid? Just pop out of the freezer and bake, easy as pie! They were delicious but so not worth the calories! That is why I decided to whip up an alternative for less than 200 calories!! This is full of real food and is so much better for you than the frozen alternative without sacrificing fun or taste!

Serves one

Ingredients:

2 Trader Joe’s low carb whole wheat tortillas

2 ounces shredded lite mozzarella cheese

Dash of red pepper flakes, garlic powder, and Italian seasoning

Optional add ins: Pepperoni, mushrooms, peppers, onions, Canadian bacon(OMG)

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Directions:

Cover tortilla with half of the shredded cheese and seasonings. Spray a skillet with nonstick spray and place your tortilla into the pan.

Cover with a lid to melt the cheese. Once all the cheese is melted remove from heat and roll up to stick the tortilla in the roll shape. Repeat on the other tortilla!photo 2 (33)

To eat, simply dip in your favorite pizza or marinara sauce!

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These make for a super easy weekday lunch or fun appetizer on a Friday night!

 

I hope you all enjoy this healthified version of a classic party favorite!

{tasty tuesday} Peanut Butter Granola

Goooood morning! Anyone need some help with breakfast today?!photo 4 (16) - Copy

Last week when I was reading all of my usual blogs, I saw that Tina posted this recipe. Once I saw it I knew I had to try it. I’m not much of a granola gal but anything that involves peanut butter usually has my heart. Plus, Mike had been mentioning wanting to try some new granola yogurt. What could be better than a fun experiment making it together!?

Here is the cast! photo 2 (32)

The ingredients are:

  • 2 cups rolled oats
  • 1/2 cup softened peanut butter (just microwave for about 20sec)
  • 2T coconut oil
  • 2T honey
  • 2tsp vanilla extract
  • 1T cinnamon
  • 1tsp sea salt

All you have to do is combine the ingredients and mix well until they’re coated evenly! I started with melting the oil and peanut butter in the microwave.photo 1 (35)photo 3 (21)

Slowly add all the remaining ingredients until everything is well mixed!

photo 4 (17)photo 1 (34)Then, spray a sheet pan (I covered mine with foil for easy clean up) with Pam and spread the mixture evenly. photo 3 (20)The next step is to bake at 325* for 15 minutes, tossing halfway though. We found this still doesn’t make it very crunchy so you may want to bake a little longer to get to your desired texture! Finally, let this cool on the baking sheet for about 20 minutes until the granola sets. photo 2 (31)Now eat, what are you waiting for!??!

This makes the perfect yogurt or smoothie topping! I calculated that for about 1/8 cup this comes out to 100 calories!

Happy crunching! 🙂