Crockpot BBQ pulled chicken sandwiches

Hi everyone!

Today im sharing one of my favorite BBQ pulled chicken sandwich recipe. Its tasty and super quick and easy to make because honestly who likes to slave forever in the kitchen after a long day at work (not this girl!). It takes about 15 minutes to prepare and then the crockpot does the rest :)

You will need:
6 chicken breast
3 1/2 cups of BBQ sauce (I usually like a spicy one)
1/2 small onion sliced
1/4 cup jalapeno slices (optional but if you like a kick)
Kaiser rolls
Coleslaw (homemade or store bought is fine)

For the chicken rub:
1/4 cup brown sugar
1 tbsp paprika
1/2 tsp garlic powder
1/4 tsp black pepper
1/4 tsp red pepper flakes
pinch of salt

1.) Mix all of the chicken rub ingredients in a medium sized bowl. Can do the night before in order to cut prep time in the morning.

2.) Add the chicken rub onto the chicken breast and assembly them into the crockpot. Then add the sliced onion and BBQ sauce.Turn the crockpot on low and cook for 6-8 hrs.

3.) Now the fun part once the chicken is cooked shred with a fork and assembly the sandwich. Adding the coleslaw to the top of the chicken before closing the sandwich. Serve with some homemade fries and enjoy!

P.S. don't forget dessert, treat yourself to a yummy cupcake. What a great way to end your day <3

Easy Mexican stuffed peppers

Hi everyone! So yesterday was an incredibly busy day, I usually try to get a lot done on my days off such as cleaning and running errands. So when it came time for dinner I didn't want to spend a whole lot of time making dinner.
Which is why I decided to make my easy Mexican stuffed peppers. Prep time is only about 30 minutes and then you have some delicious stuffed peppers that everyone and I mean everyone (vegetarians can omit the meat for an equally delicious meal) would enjoy!

Recipe
1 lb of ground beef
14.5 oz can diced tomatoes with green chile
15 oz can of tomato sauce
10 oz can of enchilada sauce
1 cup of diced onions
2 cups of mexican rice (fresh or leftover)
6 large bell peppers
2 cups of four cheese mexican blend
salt and pepper to taste


1.) Preheat oven to 375 degrees Fahrenheit.

2.) First things first, I like to brown my ground beef before stuffing the peppers. I know a lot of pepper recipes call for the beef to be raw but I have found from past experience it takes forever for the meat to cook through AND I don't want to have to worry about E.coli O157:H7 (bloody diarrhea eek!).

3.) While the meat is cooking, I slice the tops off of the bell peppers and scoop out any seeds that are inside in order to make a nice hollow space for the meat filling. I then chop up the bell pepper tops only chopping the area surrounding the stalks and save that to add to meat mixture. I place my bell peppers into a glass baking dish.

4.) After the meat has cooked through in a large bowl combine the beef, mexican rice, tomato sauce, enchilada sauce, diced tomatoes, onions, chopped bell pepper, and cheese. I mix this well and then scoop into the empty bell peppers until well filled.

5.) Bake in the oven for forty minutes or until the pepper has become soft. I personally like a little crunch to my pepper so I find that forty minutes is perfect.

Serve and enjoy!

Easy creamy OREO cheesecake bites

I don't know about you but I love me some treats!!! But there is nothing worse than craving some yummy goodness only to have to wait for ever for it to be done. So im here to bring you my quick and easy oreo cheesecake bites, not only are these little babies delicious but they are also super quick and easy to make!

1 cup of whipping cream, whipped
1 package of softened philadelphia cream cheese
6 tablespoons of sugar
1 1/2 cups of crushed oreo cookies
7  oreo cookies
1 Tbsp vanilla extract
whipped cream (for garnish)
mini oreo cookies (for garnish)
muffin pan


In a food processor or blender (my blender has the food processor button) pulverize the sugar. The reason for this is that regular sugar will make the cream cheese mixture gritty. Don't over pulverize to the point that the sugar becomes powder like. The goal is to have sugar with a super fine consistency.

In a bowl, beat the cream cheese and sugar until it turns into a nice creamy mixture.

Add, the whipped cream, vanilla extract and mix.

Fold in the crushed oreo cookies and mix.

Line a muffin pan with cupcake liners (I prefer the aluminum ones, makes pulling the little suckers out easier). Take one oreo cookie and separate the two halves. Placing each half into one of the empty muffin pan slots.  Take a spoonful of the oreo mixture and place on top of the oreo cookie half.

Put the muffin pan in the freezer for two hours.  Let them sit for five minutes out of the freezer before serving.

Put some whip cream and garnish with a mini Oreo. Voila yummy goodness!

Sassy beet juice

Hello everyone!

Its another lovely Wednesday and I have a delicious juice recipe to share with you all. Its my sassy beet juice. It is sweet, refreshing and a great midday pick me up. It only has three ingredients so it is super quick and easy to make.

                                                               
                                     To make my sassy beet juice you will need:

3 beets halved

4 oranges halved

7 carrots 

Throw all the yummy fruits and veggies into the juicer. Add a couple ice cubes, serve and enjoy! 

Light & fit pasta salad

Hello Everyone!

Today I want to share with you all my light & fit pasta salad. Its full of delicious crisp veggies along with whole wheat Penne, Parmesan cheese and an organic balsamic vinaigrette. This is the perfect lunch time salad or can be paired with some baked salmon for dinner to make a heartier meal. To make this amazing salad you will need the following:

2 green bell peppers or any tricolored pepper of your choice, sliced
1 cucumber diced
2 14oz cans of garbananzo beans
1 14oz can of black olives, sliced
1 cup of raw broccolli
1/4 red onion sliced
3/4 box of whole wheat Penne 
2 cups of fresh grated Parmesan cheese
2 cups of Simply Natural organic Italian vinaigrette (or your favorite Italian salad dressing).

*Makes about 10 servings

Wash and cut all the veggies and place in a relatively large bowl. Cook the pasta according to the directions on the box and allow it to cool before incorporating with the veggies. Once the pasta has been incorporated, add the cheese and balsamic vinaigrette and mix well to make sure all the cheese and vinaigrette has been distributed evenly to all the veggies and pasta. Allow to chill in the refrigerator for 20 minutes before serving. Happy eating! 

Lean mean green monster juice

Hey everyone!
 Feeling a little sluggish today? Don't have a lot of energy? Wish today was already Friday?!? Well fret no more, I have the perfect solution for you! Its called my mean lean mean green monster juice, sounds yummy right? Although the color looks somewhat like green goop, I promise you it taste way better than it looks. Its also super nutritious and gives you a ton of energy especially when you need that extra pep in you step. To make this wonderful scary looking juice, you will need:

- 5 fuji apples
- 5 celery stalks
- 1 cucumber
- 1 head of kale
- half a head of romaine lettuce
- two limes
- a juicer

Wash & cut up your fruits and veggies, stick in juicer and BOOM enjoy! I would recommend letting the juice chill in the fridge so it gets nice and cool but if your like me and can't wait that long just throw in a couple ice cubes.

 

Deliciously wonderful :)