Slow Cooked Chicken Fajitas

Cinco de Mayo is this weekend so why not make some fajitas? Or should I say how about you let your crockpot do all the work and you just enjoy it :)

I love slow cooked meals! The convenience of going to work and coming home to a cooked meal where I don’t have to lift a finger definitely appeals to me. Next time you go grocery shopping, you should consider getting slow cooker liners they are super cheap and totally worth not having to wash the crockpot!

These fajitas are soo good! They only need a couple of ingredients and are verry flavorful :)  Served with your favorite toppings, it makes for an easy and delicious meal :)

Here’s how to make them:

Place your sliced chicken, red pepper and onions in the crock pot :)


Now mix together all the spices :)  This makes for a yummy spicy chicken!

Pour the spiness all over your chicken


Stir to combine. Cover. Turn the know to low and you are all done! Finished! Wasn’t that super easy :)  Now walk away, go to work and in about 7 to 8 hrs your meals is done!

Now set up a little buffet with all your sides and warm tortillas and go to town :)

OOHH yes! Extremely juicy, tender and spicy! :)

 Now for the toppings I wanted some Spanish/Mexican Rice, refried beans, tomatoes and lots of cheese :)  oh and sour cream, but that doesn’t make for a pretty picture lol!

Overfill your fajita so you can’t wrap it and you make a big mess, but you don’t care coz it’s soo goood :)

Slow Cooked Chicken Fajitas

Serves: 4

Calories: 169 per serving (without toppings and tortilla)


  • 1lb chicken breasts, sliced
  • 1 whole onion, sliced
  • 1 red bell pepper, sliced
  • 1/2 cup salsa
  • 1 tbsp vegetable oil
  • 1 tbsp cornstarch
  • 1/4 tsp chilli powder
  • 1/4 tsp salt
  • 1/4 tsp paprika
  • 1/4 cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • pepper to taste
  • a couple of dashes Worchestire sauce
  • Serve with tortillas
  • Toppings: salsa, sour cream, cheddar cheese, tomatoes, refried beans, spanish rice, guac (yuk), or whatever you want!

Directions: Place the chicken, red bell pepper and onions in your crockpot. In a small bowl, whisk together the salsa, oil, cornstarch and the remaining spices and pour in the crockpot. Stir everything to combine. Cover and cook on low for 7hrs. Serve with tortillas and toppings of choice :)

Notes: I love to put the peppers and onions in the beginning because I like my veggies very extremely soft, and I love how to break down, but if you prefer you can add them towards the end of cooking time. It’s up to you!

Slightly adapted from: heathersdish

Flourless Chocolate Chip Brownies

Brownies, one of the world’s greatest pleasures :)

These brownies are flour-free and guilt-free! And the secret ingredient is…. BLACK BEANS! Yes, you got that right! And you really can’t taste them! The flavor is a little different, but not in a bad way, and Mr. Picky couldn’t even tell the difference :)

As you might already know I love sweets, so if there’s a way or a recipe I see that is somewhat healthy I’m all for it! That way I can eat my dessert and not have to run 5 miles on the treadmill tomorrow :)  These are very decadent with only 123 calories! They take less than 5mins to prepare and as long as you have a food processor you are good to go :)

Everything you need! Sugar, melted butter, cocoa powder, 2 eggs and 2 egg whites, vanilla extract, a can of black beans and chocolate chips :)  Bet you have everything in your pantry! I did.

Place all the ingredients excluding the chocolate chips into the food processor and pulse until smooth.

Pour the batter in a baking dish top with chocolate chips and bake for about 30mins.

Look pretty awesome, no!?

Ooh yeah!

Now, this is ahhmazing!

Here’s how to make these awesome brownies:

Delicious Flourless Brownies with a secret ingredient

Calories: 124 per 1 2in slice

Makes 1 8×8 baking dish


  • 1 15oz can black beans
  • 2 large eggs
  • 2 large egg whites
  • 1/4 cup (1/2 stick) butter, melted
  • 1/4 cup + 1 tbsp cocoa powder
  • 1 tsp vanilla
  • 2/3 cup sugar
  • 1/2 cup chocolate chips

Directions: Preheat oven to 350F. Grease a 8×8 baking dish with cooking spray.

In a food processor, blend the first 7 ingredients together until smooth. Pour in the prepared baking dish and top with chocolate chips. Bake for 30-35 mins or until just set in the middle. Cool completely before cutting into squares. Serve with ice cream!

The easiest brownie recipe ever!

From: tastefullyjulie

Cuban Pork Sliders

Happy Birthday to me :)

Celebrating with some Pork Sliders YUM!

Although we couldn’t go on our little trip to cali because of Mr. Pickys work, I’m still having a pretty great birthday :)

It started off awesome by waking up to an amazing breakfast in bed that included eggs, bacon, toast and some fabulous Nutella crepes that Mr. Picky picked up from Ihop with a cute card that said “Things I’ve learned: Any pan is a no-stick pan if you no cook in it. It’s your birthday. Don’t cook.” Awww! And the most gourages bouquet of white roses and calla lilies, my favorite :)  Then I lounged in bed forever watching 16 and pregnant (what can I say this show is a little addictive)and went shopping with my baby sister. I was looking for a cute dress for tonight, but instead came home with a bottle of Madagascar Bourbon Vanilla Extract. That excites me more than clothes lol :)  So so far so good :)  Tonight we’ll see what my hubby has in store for me and tomorrow – bbq with the fam!

But anyways, today I have something very special to share with you. Cuban Pork Sliders. Mind-blowingly delicious. These are absolutely heavenly! The pork is soo tender and packed with flavor, the little buns are the perfect vehicle for such an amazing meat, the pickles give it some crunch and zing, everything is better with some cheese and the mustard just makes it all work. Just try them and you will know what I’m talking about ok :)

And tomorrow I will show you how to make the slider buns :)

Everything you need for your pork :)  Yes very budget friendly! That big chunk of meat was only $5 at my grocery store :)


Combine all the dry ingredients for the rub and rub them all over your pork loin.


Now sear your meat in some hot oil, this step is very important! This will give your meat a nice crust but most importantly it will give it a LOT of flavor :)  Basically this is where the magic happens!


Now add in some broth, bay leaves, smashed garlic and onion, turn the heat down to low, cover and in about 2 hrs the meat will be absolutely perfect! And in the mean time it will fill your kitchen with fabulous smells that will drive you crazy :)  You will keep opening the lid to inhale the aromas!


Rest your meat and slice it :)  I couldn’t wait long enough lol so the first few sliders were more like pulled pork sliders but still fabulous!


Build your slider and devour! Wasn’t this easy!?


Cuban Pork Sliders

Makes about 12 sliders (I like mine packed with meat :) )

Calories: 124 (not including buns and toppings)


  • 1.5lb boneless pork loin
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 1/4 tsp cumin
  • 1 tsp oregano
  • 3 tbsp canola oil
  • 1 1/2 cups chicken broth
  • 1/2 large onion, diced into large pieces
  • 5 garlic cloves, smashed
  • 2 bay leaves
  • 1 lemon, washed and sliced
  • 12+ slider rolls
  • Toppings: lettuce, provolone, pickles, mustard

Directions: In a small bowl, combine the salt, black pepper, cumin and oregano. Rub it all over the pork loin. In a large pod, over medium high heat, heat the canola oil, you want it to be hot but not smoking. Sear the meat on each side until a nice crust forms. Add the chicken broth, onions, garlic, bay leaves and lemon, turn the heat down to low and cook, covered, for 1-2 hours or until the meat is cooked through. (I actually let my meat cook longer because I was out and about.) Once the meat is cooked, remove the roast from pan and cover to rest for about 10 mins. After that, slice it thin and assemble your sliders :)

Source: Lauren’s Latest

Restaurant Style Salsa

So I’ve been seeing this salsa all over the internet since it comes from the one and only Pioneer Woman and since it got great reviews I decided to give it a go. It was great! I like it just like her smooth and no chuncks, but of course Mr. Picky had different ideas. He tasted it and the first thing he said was “Where are the chunks?” so because of the sad look on his face I had to modifiy it. Sorry PW! And to me it did taste even a little better than the original, more fresh tasting perhaps. So give it a go, you won’t be sorry! And although I’ve been doing really well and eating better we did go to Ihop today (we were there 2times last week, yikes!) so it’s really time to hit the gym, or move to a land without Ihop!

Restaurant Style Salsa

Serves 8
Calories: 31 per serving


  • 1 can (15 oz) whole tomatoes with juice
  • 1 can Rotel diced tomatoes and green chilies (original)
  • 1 large tomato (quartered)
  • 1/8 cup chopped onion
  • 1 clove garlic (minced)
  • canned jalapeno slices (I used 10 slices and it made it pretty spicy just the way I like it, but you can use less or more if you like)
  • 1/8 tsp sugar
  • salt to taste
  • 1/4 cup cilantro
  • 1 small lime

Directions: Combine all ingredients in a blender and pulse until it reaches the consistency you like. Try with a tortilla chip and adjust seasonings, if needed. Refrigerate for at least 2hrs and enjoy :)

Adapted from: Pioneer Woman

Red Velvet Frozzen Hot Chocolate

So after a long and exhausting workout yesterday I decided to reward myself and Mr. Picky with one of these awesome frozen hot chocolates and that was the best decision I made all day! It was fab! In 2 mins it was gone and he was asking me when I would make it again. It’s verry rich and you can definitely leave it hot and it will be just as tasty :)  Make this tonight I promise you will love it!!! :)

Here’s how to make it:

Red Velvet Frozzen Hot Chocolate

Serves 3
Calories: 233


  • 1 1/2 cups skim milk
  • 1/2 cup dark chocolate chips
  • 1 tbsp sugar or stevia
  • 4 tbsp sweetened condensed milk
  • 1 tsp red food coloring
  • 2 1/2 cups ice


In a 2quart saucepan heat the milk. Once hot stir in the chocolate chips until melted. Add the sugar, condensed milk and food coloring. Put the ice and cooled chocolate in a blender and blend until it’s nice and creamy and all the ice is broken down. Serve with whipped cream, chocolate sauce and a straw.

Cauliflower Mac n Cheese

Cauliflower Mac n Cheese. Yes, you got that right! This recipe is beyond awesome! It’s on the lighter side of mac n cheese but it’s soo good! Cauliflower is really a great ingredient. It has a very mild flavor yet it’s soo good for you! And I have to admit, this is the best and simplest mac n cheese I’ve ever had! Sooo tasty! :)

Here’s how to make it:

Cauliflower puree: Cut the cauliflower into florets and discard the core. Bring a saucepan with 1/2 in of water to boil and steam, covered, for 8-10 mins or until tender. Drain and transfer to a food processor. Blend for 2mins or until smooth. To make it creamy just add a tsp of water to the food processor :)

Cauliflower Mac n Cheese

Servings: 4 as a side dish
Calories: 188 per serving


  • 3/4 cup elbow macaroni
  • 1/2 tbsp canola oil
  • 1/2 tbsp flour
  • 1/4 cup skim milk
  • 1/4 cup cauliflower puree
  • 3/4 cup shredded sharp cheddar (reduced fat)
  • 2 oz 1/3 less fat cream cheese
  • 1/4 tsp salt
  • 1/8 tsp paprika
  • pepper to taste

Directions: Cook pasta according to package. Drain and set aside. Spray the same pod with cooking spray and heat over medium heat. Add the oil and then flour and stir constantly for about a minute until the mixture resembles a thick paste but don’t let it brown! Add the milk and let it cook for 3-4 mins until it thickens up (stirring occasionally). Add the cauliflower puree, cheeses and continue to stir until everything is melted and the sauce is smooth. Add the pasta and serve :)

Recipe from: Deceptively Delicious

Copycat DoubleTree Cookies

I love these cookies! They are soo good :)

As far as I remember they do taste like very similar, if not even the same as the DoubleTree Cookies!

So last night I came home late from work really tired and as I was washing my face getting ready to lay in bed and watch tv, Mr. Picky walks in the bathroom and this is the convo we had:

Him:  ”I’m soo hungry, but I don’t feel like making anything.”

His expectations: “Ok honey, I will go make you something!”

Reality:”There’s leftovers in the fridge, you know where the microwave is!”

His response: “I’ll just get cereal”

His expectations: “Don’t be silly, I’ll get you the leftovers!”

Reality: “Fine, eat cereal!” Hahaha he really expected me to get him some food! Yeah right, do I look like room service or something!LOL

But seriously if you like the DoubleTree cookies you have to make these! And if you’ve never had their cookies, but you like a heavenly oatmeal cookie with crunchy walnuts and gooye chocolate chips – you have to make them! They are soo good!

Here’s how to make them:

Everything you need +vanilla extract and lemon juice! Oops.

In a food processor, pulse the oats until very fine. (I pulsed them a little more after the photo)


Add in all the dry ingredients and stir to combine. Set aside.

In the bowl of electric mixer, cream the butter, sugars, vanilla and lemon until light and fluffy. about 3mins.

Add the egg and beat to combine.

In two batches add the dry ingredients and beat just to combine after each addition.

Fold in a ton of chocolate chips :)

And some walnuts!

Stir to combine. And you are done! Just scoop the dough on a cookie sheet and bake for 12-14mins or until the edges are golden brown and your whole kitchen smells like cinnamon! YUM

And now you should wait for them to cool, but I’m inpatient and they looked so good so I ate 2 while still hot! Burning my tongue along the way…but it’s totally worth it!

DoubleTree Cookies

Servings: 15

Calories: 180 per cookie


  • 1/4 cup old-fashioned oats
  • 1 1/8 cup all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt, optional
  • 1/8 tsp cinnamon
  • 1 stick Blue Bonnet Light or butter, softened
  • 1/4 cup + 2tbsp brown sugar
  • 1/4 cup + 2 tbsp white sugar
  • 3/4 tsp vanilla extract
  • 1/4 tsp lemon juice
  • 1 egg
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup chopped walnuts

Directions: Preheat oven to 350F. In a food processor, pulse the oats until very fine. Add the flour, baking soda, salt and cinnamon and stir to combine. Set aside.  In the bowl of electric mixer, cream the butter, sugars, vanilla and lemon juice until very light and fluffy. (2-3mins) Add the egg and beat to combine. In two batches, start pouring the dry ingredients into the wet and beat just to combine after each addition. Don’t overbeat! Fold in the chocolate chips and walnuts and scoop the batter on a pregreased parchment paper lined baking sheet. For big cookies, scoop about 2tbsp of the mixture. Bake in a preheated oven for 12-14mins or until the edges are golden brown. Let cool for about 2 mins before transferring onto a cooling rack. Enjoy!

From: iowagirleats