Amaaaazzzzzing Crockpot BBQ Chicken

Crockpot BBQ Chicken

This is by far one of the best things I have ever made in my crockpot. Also, it is, without a doubt, the best smelling meal I’ve ever made in the crockpot. I tried this for the first time just a few days ago…and then again today, tweaking the recipe just a teensy bit to make it just right. And boy oh boy, is it right.

Have a few chicken breasts, some basic condiments and a crockpot? Get ready, baby. Don’t have any of the above? Jump on it.

Ingredients

  • 2 lbs boneless chicken breasts, defrosted
  • 1 1/4 cup BBQ sauce (I used Sweet Baby Rays)
  • 1/4 cup light Italian dressing
  • 1/4 cup brown sugar
  • 1 tbsp A1 steak sauce
  • sea salt to taste

Directions

  1. Season the chicken breasts lightly with sea salt (to taste), and place in your crockpot.

Slow Cooker BBQ Chicken2. Combine BBQ sauce, Italian dressing, brown sugar and steak sauce in a mixing bowl.

SlowCooker BBQ Chicken3. Pour sauce mixture over chicken breasts in your crockpot. Cook on HIGH 3-4 hours (or low 6-8 hours).

Slowcooker BBQ Chicken

4. Once the time is up, shred the chicken with two forks. It will be so tender, it will fall apart. Once the chicken is shredded, cook on low (or select the “keep warm” setting if your crockpot has it) for another 20-30 minutes.

Slowcooker BBQ Chicken

Side note: if you take a peak at the crockpot while the chicken is cooking, it will look EXTREMELY saucy. Don’t worry … it’s supposed to. Once you shred the chicken, the sauce will blend with the chicken to make the perfect consistency.

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Serve as a sandwich or eat it plain (my favorite!). Enjoy!!

Crockpot BBQ Chicken

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Pumpkin Pie Smoothie

Delicious #pumpkin smoothie

The other morning, I scavenged my fridge for something to whip up for breakfast. Jumping from buying a rental property to bringing a puppy home, hasn’t left me with much time to make a trip to the grocery store (or blog…more posts to come – I promise!). I found a few eggs, orange juice, almond milk, and some leftover canned pumpkin from this recipe. I was in the mood for a smoothie, so I decided to mix things up a bit (pun intended) and try making a smoothie that matched the season. I wasn’t too sure how it’d turn out, but I absolutely loved it! Kyle (my boyfriend) said “It tastes like the offspring of a banana and a pumpkin!”

Delicious #pumpkin smoothie

Delicious #pumpkin smoothie

Delicious #pumpkin smoothie

Delicious #pumpkin smoothie

Pumpkin Pie Smoothie

Serves two

Ingredients

  • 1/3 cup canned pumpkin (I use Trader Joe’s Organic pumpkin)
  • 1 frozen banana (tip: bananas turning brown before you can eat them? Take the peels off and throw them in the freezer – it makes for a colder smoothie and you will always have some on hand without them going bad!)
  • 4-6 ice cubes
  • 1/2 cup orange juice
  • 1/2 cup almond milk
  • 1 tsp pure maple syrup
  • 1 squeeze of agave nectar (add until desire sweetness)
  • 1 tbsp flaxseed
  • 1 tsp chia seed
  • Dash of cinnamon
  • Optional: I like to throw in instant oats and/or almonds if I have them on hand. They add extra texture to the smoothie!

Tip: Want to add more protein to curb your hunger? Toss in some plain, vanilla or chai tea flavored protein powder for an even more satisfying meal!

Instructions

  1. Throw all of the ingredients in a blender and blend until smooth.
  2. Pour into a glass and top with pumpkin seeds, chia seeds, and/or granola!

Cheers!

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Better than Taco Bell: Homemade (ground turkey) Crunchwraps

Homemade Taco Bell #crunchwrap supreme

Mmmm, Taco Bell. Sure, a quick stop through the drive-thru sounds like a fantastic idea until you devour your taco and feel sick only moments later. I have a pretty weak stomach (my allergy to dairy doesn’t help, either), so I try not to eat fast food at all (…but *if* I do, Wendy’s spicy chicken sandwich for the win). Back in college Taco Bell was a once-a-week thing. My eating habits weren’t too great back then so I never got an upset stomach after inhaling a Crunchwrap. Just because I make a point to eat healthier now does not mean I don’t have the typical cravings every now and again. I mean, who the heck doesn’t enjoy a Crunchwrap supreme anyway? Have you ever had one?  Well let me fill you in if you haven’t…  Seasoned ground beef, nacho cheese, a crunchy corn tortilla, sour cream, lettuce and tomato all wrapped inside a large flour tortilla. With some inspiration from my friend and colleague, Kristina, I decided to give her healthy crunchwrap recipe a go, with a few added changes of my own. They were MORE delicious than I thought they would be and my friend, Sergio, and I loved them.

Homemade Taco Bell #crunchwrap supreme

Homemade Taco Bell #crunchwrap supreme

Homemade Taco Bell #crunchwrap supreme

Homemade Taco Bell #crunchwrap supreme

Homemade Taco Bell #crunchwrap supremeHomemade Taco Bell #crunchwrap supreme

Homemade Taco Bell #crunchwrap supreme

Homemade Taco Bell #crunchwrap supreme

 

Ingredients 

  • 1 lb ground turkey (saves on the calories and fat!)
  • 1 packet taco seasoning mix (I make homemade taco seasoning. Recipe to come soon!)
  • 6 burrito-size wheat tortillas (the bigger, the better! These puppies aren’t the easiest to fold!)
  • 6 tostada shells, corn tortillas, hard taco shells (what I used) OR crushed tortilla chips for the crunch
  • 1 cup Greek yogurt (a healthy alternative to sour cream. And BONUS: GY is loaded with protein)
  • 2 cups shredded lettuce
  • 1 tomato, diced
  • 1 cup shredded Mexican cheese blend
  • cooking spray (I use olive oil cooking spray)
  • Optional: pile in your favorites! Queso (like Taco bell does), peppers, jalapenos, onion, etc.

Instructions 

  1. In a large skillet, over medium-high heat, cook and crumble the ground turkey until no longer pink. Drain grease. Stir in the taco seasoning mix, and water as it calls for on package. Cook according to package directions.
  2. Place the flour tortillas on a large plate. Microwave for 20 seconds to warm them.
  3. Lay one flour tortilla on a flat surface. Spread 1-2 tbsp’s of Greek yogurt on the tortilla then sprinkle some of the Mexican cheese on top.
  4. Add 1/2 cup of taco meat onto the center of the tortilla. Drizzle a couple of Tablespoons of cheese over the meat. Top meat with one hard taco shell or crunched up tortilla chips. Top with lettuce, tomato and a little more shredded Mexican cheese.
  5. To fold the crunch wrap, start with the bottom of the flour tortilla and fold the edge up over the center. Continue to work your way around, folding the flour tortilla over the center fillings. There will be a spot left open in the center; cut a piece of another flour tortilla and tuck it in the center, so it’s fully covered.
  6. Repeat with all remaining tortillas and fillings. You should have about 4-6 crunch wraps total, depending on how generous you are with your ingredients.
  7. Spray a large, non-stick skillet with cooking spray. Heat over medium heat. Place one Crunchwrap seam-side down onto the skillet. Cook for 2 – 3 minutes, or until golden-brown (tip: if you prefer your Crunchwrap to be extra crispy, use a spatula and push the wrap down in the skillet). Carefully, flip over and cook other side until golden-brown. Repeat process with all Crunchwrap. Serve immediately and top with a dollop of Greek yogurt and your favorite hot sauce!
  8. Serve with sauteed peppers and onions, and rice (I made a mix of qunioa and brown mexican rice – pictured above).

Happy crunching!

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Buffalo Cauliflower Bombs

buffalo cauliflower bombs

I’ve been going through this weird phase lately where chicken is completely grossing me out. I can’t even bring myself to eat one of my favorite snacks…buffalo wings. So, I decided to hop on Pinterest to search for a recipe to get my buffalo fix.

I came across these “buffalo cauliflower bites”. At first I thought they sounded interesting but COMPLETELY weird all at the same time (if you’re not going to eat meat, don’t pretend to). Butttt, after flirting with the idea of making them for a few weeks, I decided to go for it. I adapted a few of the recipes on Pinterest to make a healthier version (coconut oil instead of butter, for example). They did not taste like chicken, but the spicy flavor and texture were pretty close to boneless wings (and, bonus! a TON healthier). I ate these bombs, with nothing else, for dinner. They were the bomb dot com.

buffalo cauliflower bombs

buffalo cauliflower bombs

buffalo cauliflower bombsbuffalo cauliflower bombs

Serves: 2-4 as an appetizer (or 2 if you’re eating it as a meal)

Ingredients
1 head of cauliflower

For the batter
– 1/2 cup flour (use whole wheat or gluten-free flour if you want to make it even healthier)
– 1/2 cup water
– Dash of Frank’s Wing Sauce
– 1/2 teaspoon garlic powder

For the buffalo sauce
1/2 cup Frank’s Wing Sauce
2 Tablespoons coconut oil (room temperature)

Steps

Preheat the oven to 450 degrees.

Line a baking sheet with tin foil and spray with non-stick spray (I use olive oil spray) and set aside.

Wash the head of cauliflower and cut into a variety of pieces (note: the smaller the pieces, the crispier they get. Yum!)

In a medium bowl, mix together the batter ingredients.

Dip each piece of cauliflower into the batter until fully and evenly coated. Place onto the prepared baking sheet.

Bake for about 15 mins./until the batter just hardens.

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In a small bowl, mix together the buffalo sauce ingredients.

Once the cauliflower is done, remove from the oven and dip in the buffalo sauce. Again, fully and evenly coat each piece.

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Put back into the oven and bake for 7-8 minutes, until the sauce has mostly dried and the cauliflower is crispy.

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Remove from the oven, let cool, then enjoy! Dip in ranch or blue cheese dressing!

Enjoy!

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p.s. My boyfriend and I recently purchased a home to run as a rental property. We closed last Thursday, so things have been super chaotic. I promise once we get the house ready to go I will be posting a ton more. The picture below just shows how hectic my life has been… hammering while the buffalo cauliflower bombs were in the oven (not recommended). New blogger + new home owner doesn’t mix that well!

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