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Smoky Chipotle Joes — July 9, 2014

Smoky Chipotle Joes

When we were living in Albuquerque we longed for exciting stuff to do. Now that we are in Nebraska with our family and friends we are finding plenty to do. I’m at the point right now where I love having a ton of stuff going on. I have the summer off so I spend a lot of my day at home. When Scotty gets home from work I’m ready to go out and do something and he is ready to plop on the couch. We will have to find a way to balance that out! Last night we compromised and ate dinner at home then walked to Dairy Queen for a delicious blizzard.

These Smoky Chipotle Joes were wonderful. I melted American cheese on top of mine and served them with baked beans. Happy Eating!

Smoky Chipotle Joes


Smoky Chipotle Joes

Recipe thanks to The Wicked Noodle


4 slices bacon

2 whole onions, diced

1 red bell pepper, diced

4 large cloves garlic, minced

3 pounds ground turkey

3 Tablespoons brown sugar

1/4 cup adobo sauce (from a can of chipotle peppers)

1 16 oz. can tomato sauce

3 Tablespoons worcestershire sauce (preferably the thick version)

1 teaspoon kosher salt (or to taste)

freshly ground black pepper

freshly baked buns, jalapeno slices and sliced cheese, for topping


Cook bacon in a large skillet over medium-high heat. Remove bacon and set aside. Reduce heat to medium.

Add onions and bell pepper to bacon grease in skillet (add a bit of olive oil if there is not enough bacon grease). Cook for 2 minutes. Add garlic and cook one minute more. Add ground turkey and cook until turkey is browned and cooked through.

Sprinkle brown sugar over turkey mixture; mix thoroughly. Add all remaining ingredients and stir well.

Simmer for 30 minutes over low heat.

Lightly butter hamburger or slider buns and broil until lightly toasted. Top bottoms with sloppy joe mixture, top with cheese and place under broiler for 1-2 minutes until cheese is melted. Add jalapenos, if desired. Enjoy!

Buffalo Chicken Salad Lettuce Wrap — July 7, 2014

Buffalo Chicken Salad Lettuce Wrap

If your weekend was anything like mine then it started on Thursday and didn’t end until Sunday. Throughout all of those days you ate and drank in excess. Now Monday is here and you have a messy home, dishes in the sink, and a bloated gut that was there last Wednesday! It is time to get back on a healthy eating schedule for the week. This is a fantastic recipe to get you there.

The original recipe has the chicken salad on toasted bread which I’m sure is delicious, but I’m trying to stay away from bread when I can so I put mine in a lettuce wrap. If you don’t like bleu cheese, replace it with ranch or just leave it out altogether like I did. Happy Eating!

Buffalo Chicken Salad Lettuce Wrap


Buffalo Chicken Salad Lettuce Wrap

Recipe thanks to Prevention RD


5 oz non-fat plain Greek yogurt
1/3 cup Franks Red Hot Wings Buffalo sauce
1/2 tsp garlic powder
1/4 tsp fresh ground black pepper
1 lb boneless, skinless chicken breast, shredded
2 celery stalks, finely chopped
1/2 cup cilantro, minced
1/2 cup (2 oz) crumbled blue cheese


In a large bowl, whisk together yogurt buffalo sauce, garlic powder, and black pepper. Stir in chicken, celery, cilantro, and blue cheese. Refrigerate until serving or up to 5 days in the fridge.

Yield: ~ 4 cups chicken salad (~8 servings, 1/2 cup each)

St. Patrick’s Day Recipes — March 18, 2014

St. Patrick’s Day Recipes

Here are some yummy recipes for you to celebrate St. Patty’s Day! Enjoy!


Skinny Shamrock Shake

This was my second attempt at making a skinny shamrock shake. The first time I put waaaay too much peppermint extract in it and whoa it was like I had mouthwash sitting in my mouth for hours. I added protein powder to my shake so I could have it for breakfast. Happy Drinking!


Skinny Shamrock Shake

Recipe inspiration from Made to be a Momma


1 cup of vanilla greek yogurt

1 cup unsweetened almond milk

1 scoop protein powder

1 cup ice

1 tsp sweetner (I used agave nector)

¼ tsp peppermint extract


Place all ingredients in a blender and blend until smooth. Serve in a mason jar.


St. Patrick’s Day Green Wrap

For lunch today I made a wrap full of green ingredients. You can put any ingredients you want in the wrap. Happy Eating!


St. Patrick’s Day Green Wrap


3 slices turkey

1/4 cucumber, sliced

1 tbsp green onions

sliced avocado

1 slice your choice of cheese (I used provolone)

sliced green peppers

spinach tortilla


Wrap all ingredients up in the tortilla.


St. Patrick’s Day Rice Crispies with Lucky Charms Marshmallows

I stood at the door today and had to tease my students with a small pinch if they didn’t wear green. It was a fun way to start the day hearing giggles. After lots of crafts, writing about leprechauns, and wondering what it would be like to find a pot of gold, we ended the day with these treats. Happy Eating!


St. Patrick’s Day Rice Crispies with Lucky Charms Marshmallows

Recipe thanks to Classy Clutter


1/4 cup of butter

4 cups of soft marshmallows

5 cups of Rice Krispie cereal

1/2 teaspoon of vanilla extract

green food coloring (optional)

approximately 3/4 cup of Lucky Charm’s marshmallows


Melt butter over low heat until completely melted. Gradually add marshmallows and stir often to avoid burning them. When marshmallow/butter mixture is completely melted, add 1/2 teaspoon of vanilla and your green food coloring and mix well. Remove from heat and stir in your Rice Krispie cereal. Once mixture is mostly combined, stir in the Lucky Charm’s marshmallows.


Bangers and Mash

Scotty isn’t a fan of corn beef and hash so I had to find something Irish that he and I would both approve of. Here is what I found and he actually had seconds. I skipped putting the mustard in, picky eater :)! I loved the gravy and it was so simple to make. Happy Eating!


Bangers and Mash

Recipe thanks to Submit Free Recipes


8 large sausage links

1 thinly sliced onion

2 lb diced & peeled potatoes

1/4 c. sour cream

1/3 c. cream

4 c. chicken broth

2 tablespoon grainy mustard

2 tablespoon flour

1 tablespoon salt

1 tablespoon oil

2 ounces butter



Place water in sauce pan with a tbsp of salt, then add the potatoes and bring to bubbling.

Once bubbling, cover and let it simmer for 15 minutes or until potatoes are tender.

Stab the sausages a few times with your fork, then place them in a oiled pan over medium heat until their brown.

Saute onions in a frying pan until their tender, then mix in the flour and let it cook another few minutes, stirring occasionally.

Add the chicken broth to the onion pan, bring it to simmering, place sausages in skillet and leave it simmering for 15 mins.

Start mashing the potatoes while that’s simmering. After mashing, mix in the butter sour cream, mustard, cream and a little salt/pepper.

Serve sausages with a nice big scoop of mash potatoes.

Cranberry Pecan Chicken Salad — March 7, 2014

Cranberry Pecan Chicken Salad

I have tried many times to get on the Greek yogurt bandwagon, but I just don’t like it. I have previously tried a recipe for chicken salad with Greek yogurt as the main dressing, but I really disliked it. I decided to give it another go and I’m very happy with the results. There are so many flavors from the rosemary, cranberries, and apples that it masks the tangy flavor of Greek yogurt I don’t like. I grilled up a chicken breast on Sunday and was able to eat this sandwich all week for lunch. Happy Eating!

Cranberry Pecan Chicken Salad


Cranberry Pecan Chicken Salad

Recipe thanks to Plum Pie


2 chicken breasts (bone-in, skin-on)
1/4 cup pecans, toasted and roughly chopped
1/3 cup granny apple, diced into small chunks (1/4-1/2 inch)
1/2 cup dried cranberries, roughly chopped
1.5 tablespoons shallot, minced
1/3 cup Greek yogurt
2 tablespoons light mayo (I use Duke’s but use your favorite)
2 tablespoons apple cider vinegar (or champagne vinegar)
1 tablespoon rosemary, minced


Preheat oven to 375 degrees. Rub chicken breasts with olive oil and season with salt and pepper. Roast for 35 minutes until chicken is cooked through. Set aside to cool.

Once chicken is cool enough to handle, remove skin and cut chicken breast off the bone. Shred chicken breasts using your fingers or two forks or dice with a knife to about 1/2 inch cubes.

Mix together greek yogurt, mayo, apple cider vinegar, and rosemary.

In a large bowl, combine, shredded chicken (about 2 cups), pecans, shallots, green apple, and cranberries. Toss with dressing until well combined.


Check out my other love over at Etsy, LiveLaughScrapaw


Spicy BLTA — March 2, 2014

Spicy BLTA

I feel like everyone loves bacon, but then I think back to a recent How I Met Your Mother episode that had Ted eating his first slice of bacon. He didn’t eat bacon until he was in his 30s! Are there people like this and if so how do they live without BLTs! Today we made our lunch BLT more special by adding chile powder and avocado. I think our favorite part was the weaved bacon. There was a perfect amount of bacon in every bite. Happy Eating!

Spicy BLTA

Spicy BLTA


Spicy BLTA

Recipe adapted from Rachel Ray Mag


1 teaspoons chili powder

1 tablespoons fresh lime juice, plus more for sprinkling

1/4 cup light mayonnaise

6 slices thick cut bacon

4 slices of white bread

1/2 of a large ripe Hass avocado

1 medium tomatoes, thinly sliced

4 lettuce leaves, torn into pieces

Preheat oven to 350 degrees F.

Cut three bacon slices in half. Weave them in and out into a square. Bake on an aluminum lined baking sheet for 25 minutes.

Stir together the chili powder, 1 tablespoon of lime juice and the mayonnaise.

While the bacon cooks, toast the bread. Slice the avocado and sprinkle the slices with a few drops of the lime juice.

Spread 1 side of each piece of toast with the spicy mayo. Arrange the avocado slices on 2 of the toasts, pressing them firmly against the mayo. Arrange the bacon, tomatoes and lettuce on the avocado slices. Top the sandwiches with the remaining toast.


Check out my other love over at Etsy, LiveLaughScrapaw


Carolina Barbequed Pork with Apple and Poppy Seed Coleslaw — December 7, 2013

Carolina Barbequed Pork with Apple and Poppy Seed Coleslaw

We took the opportunity this weekend to go skiing in Santa Fe. I was like a giddy child going up the mountain. We drove through areas with beautiful houses, snow filled trees, and views that went for miles. We went with a group of about 10 people. We have only ever skied in Colorado, so we didn’t know what to expect, but we were pleasantly surprised. The trees were completely covered in icy snow due to snow fall the night before and -10 degree weather at the top. We were freezing, but we had an amazing day. I planned this recipe to make so we could eat it when we got home. We actually ended up going out for drinks when we got back so this was eaten today as leftover. It was very yummy, and the coleslaw was a refreshing add in. Happy Eating!


Caroline Barbequed Pork


Caroline Barbequed Pork

Recipe thanks to Crockpot Recipe Book


2 onions, quartered

2 tablespoons brown sugar

1 tablespoon paprika

2 teaspoons salt

1/2 teaspoon pepper

4 to 6 pounds boneless pork butt or shoulder roast

2/3 cup cider vinegar

4 teaspoons Worcestershire sauce

1 teaspoon red pepper flakes

1 1/2 teaspoons sugar

1/2 teaspoon dry mustard

1/2 teaspoon garlic salt

1/4 teaspoon cayenne pepper

hamburger buns

cole slaw, optional


Place onions in stoneware.

Combine brown sugar, paprika, salt and pepper rub over roast. Place roast over onions.

Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne stir to mix well. Drizzle 1/4 of vinegar mixture over roast.

Cover and refrigerate remaining vinegar mixture.

Cover cook on Low 10 to 12 hours or on High 5 to 6 hours. Remove meat and onions and drain. Chop or shred meat and chop onions.

Serve meat and onions on buns. If desired, top sandwiches with coleslaw. Pass remaining vinegar mixture to drizzle over sandwiches.


Apple and Poppy Seed Coleslaw


Apple and Poppy Seed Coleslaw

Recipe thanks to Damn Delicious

Yields 6 servings


2 cups shredded green cabbage

1 1/2 cups shredded red cabbage

1/2 cup shredded carrot

1 Granny Smith apple, julienned

2 tablespoons mayonnaise

3 tablespoons olive oil

1 tablespoon apple cider vinegar

Juice of 1 lemon

1 tablespoon poppy seeds

1 teaspoon salt

Freshly ground black pepper, to taste


In a large bowl, combine the green cabbage, red cabbage, carrot and apple.

In a large glass measuring cup or another bowl, whisk together the mayonnaise, olive oil, vinegar, lemon juice, poppy seeds, salt and pepper, to taste.

Pour mixture over cabbage mixture and stir using a rubber spatula until well combined. Cover and place in the refrigerator for at least one hour.

Serve cold.


Utensils Used:

Crock Pot French Dip Sandwich — October 20, 2013

Crock Pot French Dip Sandwich

I have mentioned before that we tend to spend many hours on Sundays at Starbucks. Today I heard a lot of people coming in that knew the workers’ names and vice versa. We aren’t on this level yet, but I imagine it will come soon (insert Cheers song here). After a long day of working it’s rare for me to want to come home and cook while Scotty gets to watch football. This is why I love crockpot meals. We got home tonight ready to watch the Broncos and dinner was ready for us.

I put the hoagies with a slice of cheese in the oven at 250 degrees for 10 minutes before serving. Happy Eating!

Crock Pot French Dip Sandwich


Crock Pot French Dip Sandwich

Recipe thanks to Baking Bites

approx 3 1/2 lbs beef chuck roast
16-oz. beef broth (1 1/2 cans)
1 10.5-oz. can condensed French onion soup
6-oz red wine
1 tsp garlic powder
salt and pepper, to taste
4-6 French rolls
sliced provolone cheese, optional


Trim excess fat off of beef roast and season meat all over with salt and pepper.
Pour beef broth, condensed French onion soup, red wine and garlic powder into slow cooker and place beef roast into liquid.
Cook on low for 6-8 hours.
Take beef out and rest it, covered with aluminum foil, for about 15 minutes. Slice beef and return to slow cooker on low or very low for 30 minutes.
Lightly toast the bread and evenly distribute cheese between rolls, if using. Divide beef onto rolls and spoon the beef juice* into ramekins or other small bowls and eat everything while it is hot. Serve each sandwich with its own dip.

Utensils Used:

Hubby’s Kitchen: Pulled Pork — September 21, 2013

Hubby’s Kitchen: Pulled Pork

Scotty doesn’t normally ask if he can cook unless he is craving pulled pork sandwiches. This is also the only time he plans on eating leftovers. He purposefully makes a lot so that he can have it for lunch all week. He asked me if he could make it this weekend and I was all for it. Although I wish I would have waited to clean the kitchen until after he was done! He has made this recipe so much that he now has it memorized. This smells amazing as it roasts in the oven all day. Happy Eating!

Pulled Pork


Pulled Pork

Recipe thanks to The Frugal Chef


5 pounds pork shoulder

Pork rub, enough to rub on pork shoulder

1 white onion, peeled

3 garlic cloves, crushed

1 cup red wine

2 cups beef broth

2 tbsp olive oil


Preheat the oven to 275 degrees.

Put the rub all over the pork shoulder.

Heat olive oil in a large stockpot that can also go into the oven.

Brown each side of the pork shoulder.

Place all ingredients in the pot.

Cook in the oven for at least 4 hours, turning the pork halfway through.

Shred and serve on buns with bbq sauce.

Sisters Sandwich — September 9, 2013

Sisters Sandwich

Whenever I go to a restaurant my eyes always tend to wander to the sandwich section. I love hot, grilled, panini sandwiches and that is why I saved this recipe. You can never go wrong with bacon and melty cheese! The grocery store was out of ciabatta breas so I used sourdough instead. Happy Eating!

Sisters Sandwich


Sisters Sandwich

Recipe thanks to Tasty Kitchen


1/3 cup prepared pesto

1 loaf ciabatta bread (about 1 pound), halved crosswise and lengthwise

2 medium tomatoes, sliced thin and salted

8 ounces fresh mozzarella, sliced thin

8 slices thick-cut fried bacon (optional)


Heat a large skillet or griddle over medium-low heat.

Spread pesto over all 4 bread slices. Top each piece with a portion of tomatoes and cheese; lay optional bacon over bottom slices.

Carefully cap each sandwich; place on warm griddle.

Weighting sandwiches with a skillet or baking dish large enough to cover the sandwiches and enough weight to press them down (cans work well), cook until bread is crisp and golden and cheese melts, about 5 minutes per side.

Halve and serve.

Crock Pot Italian Sloppy Joes — August 4, 2013

Crock Pot Italian Sloppy Joes

This meal was from last week, but we have been on vacation all weekend so I’m just now posting it. I originally made this meal last Wednesday so that we could eat it right after softball and we wouldn’t be tempted to go out to eat and spend money. HOWEVER….. we lost our game in softball and it’s tradition to go out to eat afterwards so it was only appropriate to join along. We had these the next day for lunch instead. They saved very nicely and it was nice to have something quick to warm up before we left for Vegas. They didn’t really taste like the traditional sloppy joes, but they definitely were sloppy. This would actually be really good atop pasta noodles. Happy Eating!

Crock Pot Italian Sloppy Joes


Crock Pot Italian Sloppy Joes

Recipe thanks to Skinny Taste


1 lb Italian turkey sausage, removed from casing

1/2 cup chopped onions

3 cloves garlic, minced

1 red bell pepper, chopped in 1/2-inch pieces

1 green bell pepper, chopped in 1/2-inch pieces

1 1/3 cups crushed tomatoes (Tutorosso)

1/2 tsp dried rosemary

salt and fresh cracked pepper, to taste

6 whole wheat 100 calorie potato rolls**

6 slices reduced fat provolone (Sargento)

1 cup baby spinach


In a medium non-stick skillet, cook the sausage over medium-high heat, breaking up as it cooks into small bits until cooked through, about 5-6 minutes.

Add onions and garlic, and cook another 2 minutes.

Transfer to the slow cooker and add the bell peppers, crushed tomatoes, rosemary and fresh cracked pepper.
Cover and cook on low 4 hours. Makes 3 1/2 cups.

To serve, place heaping 1/2 cup of meat on a roll and if desired, top with cheese and baby spinach.

Makes 6 servings.

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