If you’re like me, I always get a craving for something sweet and tangy together. Who ever thought of mixing the flavors of barbecue and pineapple together, I thank you.
You are a genius.
Usually when I think of pineapple in a dish, I go right to teriyaki.
I came across this dish and decided to make it and…
Oh. My. Goodness.
It’s so easy to make also.
Just three simple ingredients.
- 4 Boneless Skinless Chicken Breast’s
- Barbecue Sauce (We are a Sweet Baby Ray’s family, so we chose that)
- One (or two) cans of diced pineapple. I went with two.
Sprinkle your chicken breast with some salt and pepper on each side.
Cover each side of your chicken breasts with some barbecue sauce
Drain and add your pineapple chunks over top of the chicken and layer with barbecue sauce again. (My mouth started drooling here.)
Let chill for 1-2 hours.
You don’t have too, but I think it adds some extra flavor. The pineapples really soak the barbecue sauce up during this time.
Bake at 400 Degrees for 40 minutes or until chicken is cooked through at 165 Degrees.
Add some additional barbecue sauce on top (optional), and serve!
I could make this recipe every week. I think it’s one of my new favorites. Along with my Slow Cooker Shrimp Scampi
Did I also mention it’s a healthy recipe?!
So I know this recipe sounds a little odd, but my goodness is it delicious! When I was pregnant I always craved Big Mac’s from McDonalds. So, I found this healthier version and just had to make it! (Don’t worry no baby number three, yet!) I was really surprised with how similar this bowl tasted compared to the actual sandwich. It’s a must try if you get a craving for a juicy burger!
Note: In my photo’s, I made 4x the amount of the actual recipe! This recipe is the single serving amount.
- 1 1/2 tbsp lite thousand island dressing
- 1 1/2 tsp finely minced onion
- 1/8 tsp granulated white sugar (or a dash of no calorie sweetener!)
- 1/8 tsp white time vinegar
- 3 cups shredded lettuce
- 4oz raw extra-lean ground beef
- 1/3 cups finely chopped onion
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- Dash of salt and pepper
- 2 tsp yellow mustard
- 2 tbsp shredded reduce fat cheddar cheese
- 3 hamburger dill pickle chips, chopped
- 1 tsp sesame seeds
You can also add tomato, ketchup, and extra mustard if desired!
For the sauce, add all the ingredients into a bowl and mix
Bring a nonstick sprayed skillet to medium-high heat and combine meat, onion, and spices until the meat is thoroughly cooked and onions have softened.
Once cooked through, remove from heat and add mustard to the meat and combine.
Place the shredded lettuce at the bottom of your bowl, add the meat and your toppings and enjoy.
Let me know what you think!
This is one of my most favorite quick, healthy meals to put together and it only takes minutes! I’ve made this numerous times, and it’s just a skinnier version of the Bonefish Grill version. It’s a pretty popular recipe, but I just want to share for everyone! The serving size is about 4oz of shrimp. I usually just measure mine out with a food scale.
- 2lbs raw peeled and divined shrimp
- 4 Tablespoon Plain Greek Yogurt
- 2 Tablespoons Light Mayonaise
- 3 Tablespoons Sweet Chili Sauce
- 1-1 1/2 Tablespoons Sriracha
- 1/2 Tablespoon Crushed Red Pepper (Optional)
- 2 Tablespoon Chopped Green Onion (To Garnish Also)
All you have to do is mix up all the ingredients in a bowl, cook your shrimp and add to the sauce! If you just want to make one pound of shrimp, cut the recipe in half! I usually mix mine up with some organic brown rice, or you could even serve it over pasta.
I hope you enjoy!
Happy Tuesday Ya’ll!
So after all of the copious amounts of ham and turkey we’ve been consuming over these past few days, my husband asked me this morning if I could make a pot roast. Of course I agreed, and ran to the store to pick up what I needed. Pot roasts are one of my favorite dinners. They are simple yet so full of flavor. Here’s my recipe along with some homemade gravy made from the left juices in the slow cooker!
• 1 Pound Red Potatoes
• 1 Cup Fresh Baby Carrots
• 1 Boneless Beef Chuck Roast (3-4lbs)
• 1/4 Cups Dijon Mustard
• 2 Teaspoons Dried Rosemary, Crushed
• 1 Teaspoon Garlic Salt
• 1/2 Teaspoon Dried Thyme
• 1/2 Teaspoon Pepper
• 1/3 Cup Chopped Onion
• 1 1/2 Cups Beef Broth
Start by dicing the potatoes. Add the potatoes and carrots to the slow cooker.
In a small bowl combine the dijon mustard, rosemary, garlic salt, thyme, and pepper until mixed thoroughly.
Cut the chuck roast in half and rub the mixture completely on the roast and lay in the slow cooker. Add the chopped onion and beef broth on top and cook on low for 6-8 hours.
Once completely cooked, set the roast and the vegetables aside and strain the extra juices from the bottom into a stovetop pan. Bring the juices to a boil and slowly mix in COLD water and cornstarch as needed until the consistency of the gravy is slightly thicker.
Pour overtop of your roast and veggies and enjoy!
I hope you love it! Have a great Tuesday!
Happy Tuesday Ya’ll!
It’s that time of the week again where I share another slow cooker recipe! This week is taquitos! I guess we can call it Taquito Tuesday ;). My son’s favorite food is tacos so I tried to mix it up a little and give him something different, but still with taco flavor. It’s another simple recipe so it doesn’t take much time to prep at all. I doubled the recipe since I have a hungry husband and growing boy to feed so it can always be cut in half. Enjoy!
4 Uncooked Boneless Chicken Breasts
2 Packets of Taco Seasoning
12oz Cream Cheese, Cubed
1/2 Cup Water
3 Cups Shredded Cheddar Cheese
12-16 Taco Sized Flour Tortillas
To start lay the chicken in the slow cooker and cover with both packets of Taco seasoning. Add in the cream cheese cubes and water. Cook on low for 6-8 hours, or high for 4-6 hours. (I chose the low option)
Once cooked unplug the crock pot and shred the chicken with two forks. Add the cheddar cheese and stir evenly to coat the chicken.
Preheat your oven to 400 degrees. Spoon the shredded chicken into the center of the flour tortillas and roll tightly (The kids can even help with this step). Place on a parchment-lined baking sheet and coat the tortillas with olive oil.
Cook in the preheated over for 10-12 minutes. Let cool and serve with cilantro ranch dressing or salsa.
It was Chinese night in the Cunningham household and our go to is always General Tso’s Chicken when we order out, so why not make it, slow cooker style! This is also a healthier alternative then ordering from a restaurant. I always make sure the recipe is extra saucy because the cornstarch does soak up a lot of it, plus that’s the way I like it! Enjoy!
- 3 Chicken Breasts
- 1 Green Onion
- 1 Cup Hoisin Sauce
- 4 tbsp Light Brown Sugar
- 1/4 Cup Corn Starch
- Sesame Seeds
- 4 tbsp Seasoned Rice Vinegar
- 2 tsp Sesame Oil
- 2 tbsp Vegetable Oil
- Rice (optional, I used Jasmine)
- Broccoli florets (optional)
- Red Pepper Flakes (optional)
Start off by cutting the chicken breast’s into bite size cubes and toss them in a large ziplock bag with the cornstarch.
Pan fry the coated chicken with the vegetable oil until each side is golden brown and then add to the slow cooker. (The Chicken should not be fully cooked, and that’s okay!)
Add the hoisin sauce, rice vinegar, sesame oil and brown sugar into a bowl and whisk until it’s all combined. I added in some red pepper flakes to add a little heat, which is optional! (I had a helper stir it for me)
Pour the mixture over top the chicken and stir to coat the chicken. Cook the chicken on low for 2-3 hours.
Steam up your broccoli and rice, and served the chicken on top, with greens onions and sesame seeds (If desired, this is optional)
Dig in & enjoy! Super delicious and super simple!
The crock pot is out again for another delicious dinner! I was in the mood for something spicy, so I went for buffalo chicken sandwiches. They were super simple to make and my hubby said they were amazing so i’ll take that as a win.
The ingredients are
- 6 Boneless Skinless Chicken Breast’s
- 1 12oz bottle of Buffalo Wing Sauce (I used Frank’s)
- 2 Tablespoons of Ranch Mix Seasoning
- 2 Tablespoons of Butter
- Hamburger Buns (optional)
- Cheddar Cheese Slices
- Ranch or Blue Cheese Dressing (I went with ranch because the hubby hates blue cheese)
Start off by slightly greasing the crock pot (I used Pam Original Spray) and laying the 6 pieces of chicken in.
In a separate bowl, add the buffalo wing sauce and ranch mix seasoning and mix well together.
Add the mixture on top of the chicken and cook on low for about 6-8 hours until the chicken is cooked through.
Put the chicken in a bowl and shred it completely with two forks then return it to the crock pot. Mix in the butter (I cut the butter into smaller pieces) and stir until completed melted. I let my chicken cook for about an hour after so the chicken can soak up the juices.
If you want to use hamburger buns, turn on the broiler, and broil the buns with one slice of cheddar cheese on top for about 1-2 minutes. Enough to toast the bun and melt the cheese some.
Finally add some buffalo chicken to the bun and top it of with some ranch or blue cheese dressing and dig it!
If you prefer the no bun option, just add some shredded buffalo chicken to a bowl, put some cheese and dressing on top and enjoy! I even added some blue cheese crumbles to mine!