Buffalo Chicken Stuffed Sweet Taters

I am not one for spicy things. No, seriously. I am a total wimp with spicy stuff. If I put too much pepper on something sometimes I start to sweat. Cute, I know.

With that being said, I LOVE the taste of spicy food. It adds so much flavor. So I wanted to find a way to get that amazing taste without burning all the taste buds off my tongue. And by golly I did it. This buffalo chicken has all the flavor of spicy buffalo without the heat, and that makes me one happy girl. Plus it is really simple to make, and that also makes be a very happy girl.

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You can get the “hard” part of this done before you head off to work, turn on the crockpot, and have the “easy” stuff left to do when you return. This is a delicious and flavorful recipe that could be mixed up in so many ways!

Buffalo Chicken Stuffed Sweet Taters

  • Servings: 4
  • Difficulty: easy
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INGREDIENTS

  • 2 large chicken breasts
  • 1/2C buffalo wing sauce (I used Franks)
  • 1/4C barbecue sauce
  • 2 TBS coconut oil
  • 2 TBS minced garlic
  • 1/4C water
  • dash of sea salt
  • 4 sweet potatoes

DIRECTIONS

  1. Place chicken in the bottom of the crockpot. Place all other ingredients, besides sweet potatoes, into a bowl and microwave for 20-30 seconds or until coconut oil is melted. Pour over chicken.
  2. Leave crockpot on low for 6 hours or until chicken is cooked enough to shred.
  3. 45 minutes before chicken is done, poke several holes in each sweet potato and bake in the oven at 400 degrees. Or you can cook in the microwave 10 minutes before chicken is ready by poking a few holes in each potato, wrapping them in a moist paper towel, and microwaving on high for 8-10 minutes or until fully cooked.
  4. Shred the chicken into desired sized pieces. Remove potatoes from oven and slice lengthwise. Top with buffalo chicken mixture.
  5. **Optional to top with sour cream and chives.
  6. ENJOY!

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Slow Cooker Carnitas Tacos

It’s Tuesday, so I figured it only fitting to post a recipe for tacos. Taco Tuesday ya’ll! Maybe this should become a weekly thing. But are there enough taco recipes out there to make it last….shit. Well don’t count on tacos every Tuesday but I will do my best!

Ok back to the recipe. I love my slow cooker guys. Like seriously it is the best invention for the kitchen. Or at least close. You throw stuff into it, turn it on, and then you can forget about it for hours until you’re ready to devour whatever deliciousness you tossed in there. How cool is that?

Today I bring you a super simple and delicious carnitas tacos recipes that utilizes that wonderful slow cooker. Now I don’t know about you, but tacos are always a win in my book. And these bad boys turned out so delicious. I love carnitas when they are juicy and tender on the inside with a nice crunch on the outside. MMMMHHMMM!! That’s what I’m talking about. Ok now I am hungry for tacos again damnit.

Enough of my rambling. Check out the recipe below and let me know if (I mean when) you try them out!

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Slow Cooker Carnitas Tacos with Pepper Salsa

  • Servings: 8
  • Difficulty: easy
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INGREDIENTS

  • 1 medium to large pork shoulder bone-out
  • 1 orange bell pepper
  • 1 yellow bell pepper
  • 1 large tomato
  • Corn tortillas
  • Cilantro
  • Limes (1 for juice and extra for topping tacos)
  • Olive oil
  • Seasonings of choice (I used garlic, cumin, sea salt, onion powder)

DIRECTIONS

  1. Rub pork shoulder with olive oil, salt, and garlic. Place in slow cooker, fat cap up, and turn on low for 8 hours or high for 6 hours.
  2. When shoulder is done cooking, dice up peppers and tomato. Toss together in bowl with juice of one lime, salt, cumin, garlic powder, and onion powder. Put in the fridge to keep cool until ready.
  3. Shred pork shoulder into desired sized pieces. Place pieces in large pan with a drizzle of olive oil and cook on the stove top for 4-5 minutes, tossing regularly, or until pieces are browned on the outside.
  4. Heat up corn tortillas. Place carnitas inside tortillas and top with salsa.
  5. ENJOY!

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Just another Thursday…

Hey everyone! I hope you had a great Thursday! It’s Friday for me and I am so ready to start my weekend!

This morning started off with a delicious breakfast! I made two Kodiak Cakes pancakes then spread a mashed avocado between them and topped with sunny side up eggs.

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The combination was so delicious!

Work has been pretty slow lately. I started training at my local gym back in March and I am really trying to build up my clientele. I love my clients I have now but I really need to get some more. Patience and diligence I guess!

I am hoping to have a good workout for you all next weekend!

Tonight I had to throw dinner together quicker than usual. I had some lean ground chicken thawed already so that made dinner a breeze. I made a spinach and parmesan farfalle with chicken. It turned out really good. You can find the recipe at the bottom of the page!

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High protein, delicious, and super easy and quick. Can’t beat that!

While I was making dinner I also sipped on some Golden Margarita from Costco. This stuff is only $8.99 for a bottle and it is so delicious. Great for those days when you just need a drink!

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Now it is time to cuddle with my man and the puppies and enjoy the rest of our night. See you all tomorrow!

Spinach Parmesan Farfalle & Chicken

  • Servings: 4
  • Difficulty: easy
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INGREDIENTS

  • 1lb ground chicken
  • 1 box farfalle pasta (I used Barilla Protein Plus)
  • 1 cup spinach chopped (fresh or frozen)
  • 1 packet spinach parmesan dip mix
  • Olive oil
  • Optional parmesan cheese for topping

DIRECTIONS

  1. In one pan start cooking the ground chicken. In a pot, add noodles and put on high to bring to a boil.
  2. Once the chicken is almost cooked add spinach and continue to cook until all the extra liquid is gone.
  3. Once noodles are cooked, drain and rinse. Put noodles back in pot.
  4. Add chicken and spinach to the noodles. Add desired amount of olive oil and spinach parmesan dip packet. Mix thoroughly until all noodles are coated.
  5. ENJOY!

 

 

YOUR TURN! What is your favorite quick dinner recipe?

My Monday Faves #1

Happy Monday friends!

There is a lot to be thankful for and a lot to be appreciative of. One thing I have tried to really incorporate in my life is noticing the little and big and mundane and spectacular things that bring me joy each day. This post is inspired by the ever popular “Thing’s I’m Loving Friday” posts on PB Fingers blog (one of my faves that I have followed for over 5 years now).

I want to be able to share with you guys some of the things each week that make me smile and would love to hear what you loved as well!

 

I got these silicone wine glasses about a week or so ago and LOVE them. I have used them for everything from wine (duh!) to margaritas to water. They are dishwasher safe, unbreakable (which is necessary with two crazy fur faces), and so cute! Plus you can pack them up and take them anywhere, a must have for the summer!

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Ok this stuff is a game changer you guys!This is the TARTE Tarteist Lip Paint in the color Vibin’ (I also love love the Rose color too!) I got this in my Ipsy subscription last month and wasn’t sure about it at first but I LOVE this stuff. It dried so fast, the color is vibrant but not cheesy, and it lasts forever. I know a lot of lip colors say they will last for hours, but this stuff truly does. And that is coming from a girl who can’t keep lip color on for more than 10 minutes.

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Hand-Me-Down Seashells

The other day my mom was cleaning out a bunch of home decor items that she has had stored forever. So I got to go “shopping” and pick out some things to bring home for myself. I love getting items from her that I grew up seeing and now get to incorporate into my own home. One of the things she gave me was a huge bag of seashells. All of these shells were either from Long Beach, WA or Mexico. There are so many memories behind these shells and I love that they are now displayed in my home where they make me smile every time I walk past them.

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Watching Ryan & Our Pups Play

It never ceases to amaze me how watching a dog play can bring an instant smile to my face. They don’t have any worries or fears, they just love to be happy and play and be puppies. My girls have really helped me to embrace the little things in life and appreciate each moment. I especially love watching Ryan play with the pups. It makes me smile to see them all running around and acting like total goofballs!

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Easy Meal Prep Recipes

Ok I promised my Instagram readers yesterday that I would share this recipe with you all. Meal prep is one of those things that I enjoy when it is easy and doesn’t take hours upon hours. This meal took me about 5 minutes to throw together and throw in the oven. With some potatoes, baby carrots, broccoli, and chicken sausage, this easy meal prep recipe will have us full for lunch all week! Check out just how easy it is for yourself in the recipe below!

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Chicken Sausage & Veggies Throw Together

  • Servings: 8
  • Difficulty: easy
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INGREDIENTS

  • 2 packages of chicken sausage (I use Aidell’s)
  • 8-10 red potatoes quartered
  • 3 cups broccoli cut up into pieces (about 1 large head)
  • 3 cups baby carrots
  • olive oil
  • seasonings of choice (I use Mrs. Dash, onion powder, and garlic powder)

DIRECTIONS

  1. Line baking pan with foil and spray with non-stick cooking spray. Pre-heat oven to 375 degrees.
  2. Quarter red potatoes & chop up broccoli into desired sized pieces.
  3. Organize veggies in bottom of pan and drizzle with olive oil and desired seasonings of choice.
  4. Place chicken sausage on top of veggies and put in the oven for 30-45 minutes or until carrots, broccoli, and potatoes are cooked through.
  5. Remove from oven and eat immediately or store for meal prep throughout the week!
  6. ENJOY!

 

Your turn to share in the comments below!

What are some things that you loved this past week? Let me know!

Healthy Cucumber Noodles & Shrimp

I feel like I never eat enough in the summer time. Or I’m never hungry. Which is weird, cause I am always hungry. Most of the time I want something cold, fresh, and refreshing to eat. Like salads, fruits, and veggies. Allllllll the veggies. That is why my Veggeti Spiralizer gets so much use in the summer time. That poor thing is noodling all day errday.

If you don’t know what a Veggeti is, where have you been? It is a super simple and cheap handheld spiralizer. So basically you can make noodles out of any veggie. My faves are cucumbers and zuchinni.

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Last night was one of those nights where I wanted fresh tasty food. We had lots of veggies and some salad shrimp so dinner was thrown together in a matter of minutes.

I spiralized the cucumbers (3 total split between Ryan and I), diced up some green pepper, shredded some carrots, and thawed out the salad shrimp. I also topped the salad with light italian dressing but I also love to use lemon juice as well. It turned out so yummy and the best part about big veggie packed meals like this is they are SO filling. Give me all the fiber and micronutrients! (you can find the full printable recipe below).

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I got sick on Tuesday which was shitty. So the last few days I haven’t felt great in the gym. This morning thankfully I had an awesome arm workout that left my arms dangling like limp noodles when I was done. Nice visual eh? One of the neat things, and this may sound weird, is that I am finally getting a visual bicep vein. I am one of those weirdos who thinks vascularity is really cool, and I am not naturally vascular at all. The bicep vein is the one I have always wanted and it is sloooowly starting to pop out. Ha! Don’t mind my weird looking super pale arm!

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I have Friday, Saturday, Sunday off so hopefully I will get plenty of sun and we can spend some more time outside with our puppers. Looking forward to maybe one or two good hikes this weekend. Sunshine and sweat!

Enjoy the recipe below and I hope you all have a great day!

 

Cucumber Noodles & Shrimp

  • Servings: 2
  • Difficulty: easy
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INGREDIENTS

  • 3-4 cucumbers
  • 2 cups small salad shrimp
  • 1 green bell pepper
  • 1 red bell pepper
  • 4 large carrots shredded
  • light italian dressing (or lemon juice)
  • seasonings of choice (I use Tajin or Mrs. Dash Fiesta Lime)

DIRECTIONS

  1. Spiralize cucumbers using veggeti or spiralizer. Divide between two bowls. Using scissors chop up the noodles unless you like crazy long noodles!
  2. Shred carrots and dice up peppers. You can add as many veggies as you would like. The more the merrier!
  3. Make sure your shrimp is thawed and cooked if needed.
  4. Top with dressing and seasonings and mix all together.
  5. ENJOY!

Healthy Crockpot Chicken Burrito Bowls

It’s recipe time ya’ll! Food is one of my passions. Seriously. I love to eat and love to cook! I especially like to create new and healthy recipes to enjoy. This week I have a new recipe planned every day, so I will be sure to share them all with you.

Last night’s dinner was super quick and easy, thanks to my trusty crockpot.

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These crockpot burrito bowls taste naughty but are super healthy! And it is the easiest recipe ever, probably made with all ingredients you already have in your cupboard!

Crockpot Chicken Burrito Bowls

  • Servings: 10-12
  • Difficulty: easy
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INGREDIENTS

  • 2lbs chicken breast
  • 14.1oz can low sodium chicken broth
  • 1 cup water
  • 1 cup brown rice
  • 1 can low sodium black beans
  • 1 can no salt added corn
  • 1 can diced tomatoes
  • taco seasoning
  • sour cream or plain greek yogurt (optional)
  • cilantro (optional)
  • cheese (optional)

DIRECTIONS

  1. Add chicken,  broth, water, beans, rice, corn, tomatoes, and seasonings to crockpot. I also added garlic and onion powder.
  2. Cook on low for 6 hours or high for 3-4 hours. Meal is done when chicken and rice are fully cooked.
  3. Divide into bowls and top with sour cream, cilantro, and cheese.
  4. ENJOY!