Slow Cooked Pulled Pork

Dinner, lunch, Recipes

This recipe is so incredibly easy and DELICIOUS! You just throw everything in the crock pot, let it cook for hours, and BAM you’re done!

I love how versatile this recipe is! You can use leftovers in pizza, a pulled pork sandwich with coleslaw, mac and cheese, creamy enchiladas, etc!! It goes well with anything and it will feed the entire family!

I hope you enjoy this recipe as much as we do!!

Slow Cooked Pulled Pork

  • Servings: 5-6
  • Difficulty: easy
  • Print

Yields: 5-6 servings

INGREDIENTS:

  • 4 lbs boneless pork shoulder (aka pork butt)
  • 1/2 tablespoon ground cumin
  • 1/2-1 tablespoon pepper
  • 1/2-1 tablespoon salt
  • 2 garlic cloves
  • pineapple salsa (optional but delicious)
  • 1/4 cup barbecue sauce of choice

DIRECTIONS:

  • Season the pork with a generous amount of salt and pepper then sprinkle the cumin all over the pork. Place the seasoned pork in the slow cooker.
  • Add the rest of the toppings- garlic, salsa, and barbecue sauce then cover and set on low for 6-8 hours.
  • Take the pork out of the crock pot and into a bowl to shred then place back in with the juices. (Please note, if you want the fat removed you can just save the juices in a measuring cup and place it in the fridge or on top of ice so the fat hardens on top. Simply trim and remove the fat then cover the pork with the juices).

A few side dish ideas are:

  • Mac and Cheese
  • Garlicky Mashed Potatoes
  • Buttery Biscuits

**Notes**

*These store well in the fridge for 5-6 days! And you may freeze for longer*

Creamy Spinach Stuffed Chicken

Dinner, Recipes

Juicy moist chicken filled with a delicious creamy, cheesy, spinach filling! If you’re looking to switch it up for lunch or dinner, this is the recipe for you!

I was pleasantly surprised with how much this filling tastes like spinach dip! It definitely elevates the chicken, and bonus points…it’s also nice and healthy ;).

These are great to make ahead and reheat later making them so perfect for meal prepping!

I hope you enjoy this delicious recipe!

Creamy Spinach Stuffed Chicken

  • Servings: 4-6
  • Difficulty: easy
  • Print

Yields 4 stuffed chicken breasts

INGREDIENTS:

  • 4 air chilled (if possible) chicken breasts thinly sliced -you can also slice yourself if you prefer
  • 2 cups frozen spinach
  • 1/4 cup greek yogurt or sour cream
  • 1 oz (or 1/4 cup) goat cheese
  • 1/4 cup mozzarella cheese
  • 2-4 tablespoons grated parmesan cheese
  • 1-2 tablespoons olive oil for seasoning
  • salt and pepper to taste

DIRECTIONS:

  • Start by preheating the oven to 400 degrees F and greasing a sheet pan with nonstick spray or laying some foil or parchment paper.
  • Place your chicken on the sheet pan, and pat your chicken breasts dry (if not air chilled). Create the slit on the side of the chicken breast opening it up for the filling. Season your chicken with salt and pepper inside and out. You can also drizzle the inside with a little bit of olive oil for extra flavor. Set the chicken aside and start working on the filling.
  • In a medium bowl, combine the frozen spinach (no need to drain or anything), the yogurt, cheeses, and sprinkle a little bit of salt and pepper.
  • Fill the inside of each chicken breast with the creamy spinach filling. Close each chicken breast with either toothpicks or roll and place slit side down on baking sheet (I actually didn’t have toothpicks). If you have extra chicken filling you can just spread the rest on top of the stuffed chicken rolls.
  • Drizzle with olive oil and season the top with salt and pepper if desired.
  • Bake for 35-38 minutes or until internal temperature reaches 165 degrees F with a meat thermometer.

**Notes**

*These store well in the fridge 5 days or cooked in the freezer for a couple months*

*To reheat simply preheat oven to 350 and bake until warmed through or reheat in the microwave for a minute*

Enjoy!

Hilda ❤

Turkey Lasagna with Creamy Bechamel

Dinner, lunch, Recipes

This lasagna is unbelievable! It is SO DELICIOUS. My husband devoured it and he’s a picky eater 🙂

It doesn’t have the traditional ricotta cheese filling. Instead, it’s made with a decadent Bechamel Cream Sauce and it’s to die for!

Your entire family will be sure to love this recipe! It’s the perfect cheesy, delicious comforting meal that will bring everybody to the table quick!

A quick note- I made half of this recipe (since it’s just my husband and I) but this will feed the entire family just fine!

Turkey Lasagna with Creamy Bechamel

  • Servings: 8
  • Difficulty: moderate
  • Print

Yields 8 lasagna squares

INGREDIENTS

  • 1 1/2 cup Creamy Bechamel sauce
  • 1 lb ground turkey (I use 93/7)
  • 1 clove garlic finely diced
  • 1 15 oz can tomato sauce
  • 1 15 oz can crushed tomatoes
  • 1 6 oz can tomato paste
  • 1 teaspoon dried fennel
  • 3/4 teaspoon dried Italian herb seasoning
  • 1 teaspoon dried basil
  • 1/4-1/3 cup water
  • 1/4 cup whole milk
  • 1 tablespoon worcestershire sauce
  • 1/2 lb fresh mozzarella cheese slices
  • 1/2 cup freshly grated parmesan cheese
  • 12 cooked (or pre cooked) lasagna noodles
  • olive oil for cooking
  • salt and pepper to taste

DIRECTIONS: 

  • Preheat the oven to 350 degrees F.
  • In a stockpot or dutch oven pan drizzle some olive oil, garlic, and cook the turkey until cooked through. Add in the sauces, dried herbs, water, worcestershire sauce, salt and pepper to taste. Cover and cook on medium/low for about 20 minutes until the sauces thicken up nicely.
  • Meanwhile cook your lasagna noodles if you haven’t already (or if you don’t have the pre cooked noodles). They should boil/ cook according to the instructions. I personally like mine cooked a little past al dente.
  • Add in 1/4 cup of milk to the turkey sauce and 2 tablespoons of the parmesan cheese to the sauce. Cover and let it cook another 5-10 minutes then turn off the heat.
  • Now it’s time to assemble on a large casserole dish- Start with that turkey marinara sauce at the bottom just enough to coat the bottom of the dish, lay 4 of the lasagna noodles on top (you may have to cut some to make fit), layer with more turkey marinara, white cream bechamel sauce, then some of the mozzarella, some of the parmesan cheese, then another layer of noodles and repeat until you’ve reached the third layer.
  • The final topping is the remaining turkey marinara, mozzarella, then parmesan cheese.
  • Bake in the oven for 25-30 minutes until cheese is melted and everything is cooked through. I love to broil the last 5 minutes or so. The cheese gets super gooey and delicious!

*Notes*

*You can prep ahead- simply cover the casserole dish tightly with plastic wrap and aluminum foil and then bake in the oven prior.

*Leftovers keep well in the fridge 4-5 days.

Enjoy!

Hilda ❤

Veggie Fritters

Breakfast, Dinner, Egg Dishes, lunch, Recipes

Nom noms! These are exactly that….delicious. You can’t go wrong with a crispy flavourful fritter topped with creamy sour cream.

These are packed with flavor and have a ton of yummy veggies. That’s a win win over here! Feel free to use any kind of veggie here. Sweet potato or russets would also be divine. It is such an easy recipe you can whip up in no time. It makes the perfect snack or appetizer any time of day.

Veggie Fritters

  • Servings: 3 Fritters
  • Difficulty: easy
  • Print

Yields: 9 Fritters Total

INGREDIENTS:

  • 2 1/2 cups chopped or shredded veggies ( I used zucchini, carrots, and kale)
  • 1 clove of Garlic
  • 1 large egg
  • 1/4 cup milk
  • 1/2 cup buttermilk pancake mix (I used Kodiak)
  • 1/4 teaspoon pepper
  • Salt
  • olive oil for frying (or any oil of choice)
  • Sour cream or yogurt for topping

DIRECTIONS:

  • Start by chopping your veggies and the garlic clove. I placed my veggies in a food processor and pulsed a couple times until the veggies were finely chopped.
  • Add your veggie mix to a bowl, and then add the egg, milk, pancake mix, salt and pepper and mix with a spatula until combined.
  • Drizzle a frying pan with olive oil and turn the heat to medium high. The oil should be nice and hot but not too hot.
  • Grab about 1/4 cup of the mixture and pour into the pan ( like you’re making little pancakes).
  • Let them cook for about 2-3 minutes per side or until they form a nice crust on the outside and the centers are set.
  • Repeat this step for all your fritters.
  • Serve warm with a dollop of sour cream or yogurt with chives on top. It’s so delicious!

*Notes*

*You can store these in the fridge for about 4 days*

Bon apetitte!

-Hilda

Creamy Chicken & Biscuits

Dinner, lunch, Recipes

This is the ultimate crowd pleasing comfort food! It’s just perfectly decadent from the creamy chicken base, and then the warm buttery biscuits to soak everything up. It’s hearty from all the shredded bits of chicken and so flavorful. This is a favorite recipe, especially in the fall. You can even eat this for breakfast! I mean, who’s judging here? 😉

I actually used chicken stock from my leftover rotisserie chicken in addition to store-bought low sodium chicken broth. All those juices that were left at the bottom when cooking the chicken were saved and used in this recipe. You can use whatever you have, but know you have that flavorful option as well!

Creamy Chicken & Biscuits

  • Servings: 6-8
  • Difficulty: easy
  • Print

Yields 6-8 Servings

INGREDIENTS:

For the base:

  • 12 Tablespoons unsalted butter
  • 1 1/2 chopped onion
  • 5 Cups chicken stock or broth* (I used half of each)
  • 2 Cups heavy cream or milk
  • 2/3 Cups flour
  • 1/2 Cup Corn kernels- frozen or fresh
  • 1/2 Cup finely chopped carrots
  • 1/4 Cup frozen spinach
  • Salt and pepper to taste
  • 1/2 teaspoon knorr chicken flavor bouillon* (optional)
  • 1/4 cup shredded or grated parmesan cheese
  • 1 lb Shredded cooked chicken breast

For the drop biscuits:

  • 2 Cups pancake mix
  • 1 teaspoon baking powder
  • 8 tablespoons cold cubed butter
  • 2 egg yolks
  • 1/2 Cup milk
  • Dried Herbs

DIRECTIONS:

1.) Drizzle a large pot with oil and cook the diced unions until they are translucent.

2.) Add the butter and melt with the onions.

3.) Add the flour and cook until you form a paste then slowly add in the chicken stock/broth along with the seasonings (salt, pepper) and the chicken flavor bouillon.

4.) Allow it to bubble up a little bit 1-2 minutes then add the milk. Mix everything together and then add the vegetables- corn, diced carrots, and spinach. Cover and cook for 6-8 minutes.

5.) Stir in the cooked shredded chicken, and the parmesan cheese. Then turn off the heat and pour the creamy chicken mixture into a greased casserole dish.

6.) Make your biscuits! Mix the flour, and baking powder together.

7.) Add the cubed butter and with a pastry mixer or fork mix it in until the butter resembles pea sizes throughout the mixture.

8.) Slowly add in the milk just until you reach a sticky fluffy dough (you may add more or less milk depending on the consistency).

9.) with an ice cream scoop or a large spoon, spoon the drop biscuits into the creamy chicken casserole one at a time 6-8 biscuits). Make sure to spread then out evenly.

10.) Top the biscuits off with a little bit of the dried herb mix and brush with extra milk on top if desired.

11). Bake for 35 minutes or until the biscuits are baked through- nice and golden brown and fluffy. Make sure to move the biscuits half way through since they tend to expand quite a bit.

12.) Serve warm. Store it tightly with plastic wrap and foil in the fridge for 4 days. When reheating, gently place it in a microwave safe bowl and heat for about 1-2 minutes.

Enjoy!

-Hilda ❤

Tahini Goddess Sauce

Breakfast, Dinner, lunch, Recipes

I add this sauce on my scrambled eggs, buddha bowls, salads, and more! It’s absolutely divine. Once I started this recipe, I never went back. I make a couple batches at a time since I never want it to run out 🙂

Tahini Goddess Sauce

  • Servings: 12
  • Difficulty: easy
  • Print

Yields 12 servings of 2 Tablespoons

INGREDIENTS:

  • 1 big bunch of cilantro
  • 2 medium cloves of garlic
  • Juice of 2 lemons
  • 3/4 cup water
  • 1/3 cup pure tahini (sesame paste)
  • 1 jalapeno (seeds in, stem cut off)*
  • 1/2-3/4 tsp ground kosher salt

DIRECTIONS:

  • Fill a blender with all the ingredients ( I used a vitamix) and blend until smooth. The sauce will appear thin but will thicken up when it sits in the fridge for at least 2 hours. You can also add more tahini if you desire to thicken it up instantly.

*Please note- if you want it with less garlic flavor just add 1 clove. If you want it less spicy you can remove the seeds or leave out the jalapeno. I find that it ads a small kick and it’s not too spicy 🙂

** Store it in an airtight container such as a mason jar in the fridge for up to 1 week **

Enjoy!

❤ Hilda

Caprese Chicken Casserole

Dinner, lunch, Recipes
Advertisements

Caprese Chicken Casserole

  • Servings: 6-8
  • Difficulty: moderate
  • Print

Yields 6-8 servings

INGREDIENTS:

  • 1 lb chicken breast
  • 1 cup frozen spinach
  • 1 1/2 cups Cream Sauce
  • 1 lb rotini pasta
  • kosher salt
  • black pepper
  • 1/2 cup shredded colbi jack cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup bread crumbs ( I made my own by blending 4 slices of day old bread)
  • 4 tablespoons melted butter
  • 1/4 teaspoon paprika
  • 1/2 cup tomato slices
  • Basil (for garnish)
  • 1 tablespoon olive oil

DIRECTIONS

  • Grease a large baking dish with cooking spray or butter and preheat the oven to 450 degrees F.
  • Season your chicken breast with salt and pepper.
  • Heat a non-stick skillet with olive oil, and sear the chicken breast on both sides. Cover, and let it cook until the internal temperature hits 165 degrees. Shred the chicken with a fork. It should pull apart easily.
  • While the chicken is cooking, boil some water for the rotini pasta. Season the water with a generous amount of salt. Add the rotini, and let it cook for about 8 minutes or until al dente (just enough to bite into).
  • Add the frozen spinach to the cooked shredded chicken and sauté for about 3 minutes.
  • Add the cream sauce to the chicken mix  and let it bubble for about 5 minutes. Add the shredded colbi jack cheese, and mix well until the cheese is nice and melted. Turn off the heat. Add some of the pasta water to the creamy chicken mix, and the cooked pasta.
  • Mix everything together, and pour it into your baking dish and set aside.
  • In a small bowl mix the bread crumbs, and the melted butter and set aside.
  • Top the casserole with the mozzarella cheese first, then the bread crumb mix, paprika, and finally tomato slices.
  • Wrap the top of the dish with aluminum foil and let it bake for 10 minutes.
  • Remove the foil, and let it bake uncovered for an additional 20 minutes.
  • Top the dish with fresh basil and serve immediately 🙂 It will be hot.

Enjoy! ❤

Hilda

Cream Sauce

Dinner, lunch, Recipes

This is one of my favorite recipes to have on hand. It’s luxurious, flavorful, and turns a simple dish into something decadent. I use this sauce to make Potato Au Gratin, Classic Chicken Alfredo, or my favorite Caprese Chicken Casserole! It’s SO GOOD!

Advertisements

Cream Sauce

  • Servings: 6-8
  • Difficulty: easy
  • Print

INGREDIENTS:

  • 1 1/3 cup whole milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons ​all purpose flour
  • 1 pinch kosher salt
  • 1 pinch black pepper
  • 1/4 cup parmesan cheese
  • 1 minced clove garlic

DIRECTIONS:

  • Heat the milk in a saucepan over medium heat until bubbles begin to appear around the edge. Turn the heat off, and keep it warm
  • In a sauce pan, melt the butter, and garlic over medium-low heat. Add the flour, and stir until the mixture is combined. Continue mixing for about 2 minutes to form a roux. Make sure the mixture does not turn brown.
  • Add the hot milk to the flour mixture, and let it boil. Turn the heat to low, and stir frequently for 5 minutes. Stir in the salt, pepper, and parmesan cheese.
  • Serve immediately with pasta, or let the sauce sit and cool for 5 minutes or so, then store it in a mason jar in the fridge for 7-days.

Notes: You can also store it in the freezer for months, and defrost in the fridge a couple of days before using.

-Enjoy ❤

Hilda

Sausage Stuffed Zucchini

Dinner, lunch, Recipes

This is such a quick, easy, and delicious recipe! It’s full of flavor from the sausage and the tomato sauce, and screams full comfort. It’s also low in carbs and perfect for dinner paired up with mashed potatoes, a salad, and a glass of wine. Yum! Leftovers are also perfect for lunch.

Definitely give these a try, they are absolutely DIVINE.

Salt and pepper = flavor flavor flavor!
Meat & cheese mixture
More sauce and cheese then in the oven she goes!

Sausage Stuffed Zucchini

  • Servings: 4
  • Difficulty: easy
  • Print
 

INGREDIENTS:

  • Olive Oil or Cooking Spray
  • 4 Zucchini
  • 1 Lb Chicken Sausage (casing removed)
  • 1 Cup Marinara Sauce
  • 1 Garlic Clove Minced
  • 1/3 Cup Shredded Mozzarella Cheese
  • 1/3 Cup Parmesan Cheese
  • Salt and pepper to taste 

DIRECTIONS:

  • Preheat the oven to 425 degrees F. Grease a large casserole dish with non-stick spray or olive oil.
  • Trim the ends off the zucchini’s. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in shells. Finely chop pulp. Place the zucchini halves into the casserole dish and sprinkle with a little bit of salt and pepper.
  • In a skillet, cook the sausage, zucchini pulp, and garlic over medium heat until meat is no longer pink. Add in 1/2 of the marinara sauce, salt and pepper. Remove from the heat, add mozzarella cheese and mix well. Spoon the sausage mixture into the zucchini shells and top with parmesan cheese.
  • Bake for about 25 minutes until the cheese has melted, and the zucchini has cooked.

NOTES:

  • These keep well in the refrigerator for about 5 days.
  • You can make these vegetarian by adding soy meat instead of sausage, or other veggies!
  • You can also substitute any kind of cheese or meat here but I HIGHLY recommend the sausage…it’s just packed with so much flavor!

Enjoy! 🙂

Hilda ❤

Advertisements

Avocado Spread

Breakfast, Dinner, lunch, Recipes

This is my go to spread for sandwiches, omelettes, frittatas, toast, tacos, burritos, bowls…it’s SO GOOD I put it on everything. You simply throw everything in a blender and voila- easy peasy.

This recipe calls for a full jalapeño with seeds (no stem of course). I love leaving the seeds for an extra kick but if you want it less spicy you can leave the seeds out. This is such an easy recipe and such a hit at our home!

Avocado Spread

  • Servings: 6
  • Difficulty: easy
  • Print

Recipe: Yields 1 1/4 Cup (2 Tablespoons)

INGREDIENTS:

  • 1 Ripe Avocado
  • 1 Big Handful Cilantro
  • 1 Juice of Lime or Lemon
  • 1 Jalapeño (stem cut off but leave the seeds)
  • 1/4 Onion
  • 3/4-1 Teaspoon Fine Salt
  • 2 Tablespoons Water

Directions

  • Pour all of the ingredients into a blender and blend until it’s a chunky consistency!
  • Pour the speed into a mason jar and store it in the refrigerator for up to one week.

Enjoy! 🙂

-Hilda