Crockpot Shredded Beef Tacos

In case you haven’t noticed from my blog, I love Mexican food.  This recipe was no exception, husband and I were both big fans of how these tacos turned out. The combination of spices that are used make the perfect combination.   As usual, I especially loved this recipe because it was a crockpot recipe!

Enjoy 🙂


  • 2 pounds beef (boneless chuck roast)
  • 1 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/2 tsp. paprika
  • 1 tablespoon chipotle pepper
  • 1 1/2  cups beef stock
  • 2 tablespoons tomato paste
  • 1/2 large sweet onion, diced
  • 4 cloves garlic, minced
  • 2 chopped jalapeños
  • Flour tortillas
  • Your favorite taco toppings


1. Combine the chili powder, cumin, paprika, and chipotle pepper in a small bowl. Rub the spice mix into the beef, covering each side evenly. Place in crockpot with beef stock.

2. Top with tomato paste, onion,  garlic and jalopenos.  Cover and cook on low for 6-8 hours.

3. Remove the beef from the slow cooker and shred with two forks.  Use a slotted spoon to remove the onions from the slow cooker, and mix into the shredded beef.

4. Serve the beef in the flour tortillas, topped with your favorite taco toppings.

Recipe modified from:  Gimme Some Oven

Chicken Rolls

So many exciting things have happened over the past few days.  First, I took part of the National Dental Board Exam.  Taking the exam wasn’t so exciting, but being done with it is!  That was brutal, thank God that is over with.  Results take 3-4 weeks to arrive, BY MAIL!! Seriously?  This is going to be torture.  I pray that I never have to take that exam again.

In other news, we added a new member to our family!! He is so so precious.  Meet Leonidas (Leo for short), he is a King Charles Cavalier.  Husband got him for me as an early birthday present.  🙂 He’s the BEST.  Every day while I was studying for boards I went to the pet store and played with Leo to cheer myself up. Worked like a charm! There’s just something about that puppy love that puts me in a great mood.

Meet Leo!

Now on to more important things, like this chicken recipe!


  • 4 chicken breasts
  • Salt and pepper
  • 4 pieces sharp cheddar cheese
  • Fresh basil
  • 4 teaspoons chopped garlic
  • 1 cup  panko italian bread crumbs
  • 1 egg
  • 1 tablespoon skim milk


1. Pre heat oven to 375.

2. Place chicken between two pieces of plastic wrap, pound chicken to about 1/4 inch thickness.  Sprinkle chicken breast lightly with salt and pepper.  Spread 1 tsp garlic, 1 tsp of basil in center, then place cube of cheese in center of chicken breast.  Fold in sides and roll up.

3.  In one bowl, beat egg and 1 tablespoon milk.  Place breadcrumbs in second bowl.  Dip each chicken roll in egg mixture then in breadcrumb.  Place coated chicken in 2 quart baking dish.

4. Bake uncovered on 375 for 20-22 minutes until chicken is fully cooked. Remove from oven and allow to cool for 5 minutes before serving.

Swiss Chicken Casserole

I was pretty hesitant about this recipe when I first stumbled upon it, but I was pleasantly surprised! It turned out to be a great dish to quickly throw together! It’s by no means culinary brilliance, but it’s quick and easy – my kind of meal these days!



  • 3 skinless, boneless chicken breast – cut in half
  • 6 slices Swiss cheese
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1/4 cup milk
  • 1 (8 ounce) package dry bread stuffing mix
  • 1/2 cup melted margarin


1. Preheat oven to 350 degrees F.

2. Arrange chicken breasts in the baking dish. Place one slice of Swiss cheese on top of each chicken breast. Combine cream of chicken soup and milk in a medium bowl, and pour over chicken breasts. Sprinkle with stuffing mix. Pour melted butter over top, and cover with foil.

3. Bake for 40 minutes covered with foil.  Remove foil and bake for a remaining 10 minutes – allowing stuffing to get golden brown color.

Mexican Stuffed Shells

I was supposed to make this recipe a few weeks ago, but the genius that I am – I misread the recipe.  I finally got around to trying the actual recipe I intended to make and it turned out delicious! I even got a two thumbs up from the husband, it is definitely a keeper! Thank you, pinterest for another great recipe idea.

The studying continues for boards part 1,  so say a little extra prayer for me.  Exactly 1 week from today, I’ll have just finished my exam.  I cannot wait to be done. To relieve the stress I have been baking… last night I made some fabulous cake batter chocolate cookies with butterscotch chips.  They turned out incredible. I’ll have to post the recipe soon.



  • 1 lb. ground beef
  • 1 package low-sodium taco seasoning
  • 4 oz. cream cheese
  • 14-16 jumbo pasta shells
  • 1.5 cup salsa
  • 1.5 cups enchilada sauce
  • 1 cup cheddar cheese
  • 1 cup monterey jack cheese
  • 3 green onions
  • Sour cream
 1. Preheat oven to 350°.2. In a pan cook ground beef; add taco seasoning and prepare according to package directions.  Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside.

3.  While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.

4. Pour salsa on bottom of 9×13 baking dish.  Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce.

5. Cover with foil and bake for 20 minutes. After 15 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.  Top with any condiments you’d like.


Back to studying I go!

Source: The Way to His Heart 

Banana Oatmeal Chocolate Chip Bread

Every time I manage to use bananas that are on their death bed for something delicious, I get super excited. I can proudly reassure myself that the few dollars I spent on those bananas did not go to waste.  Great feeling.

A friend gave me the idea to make Banana Oatmeal Cookies, but I didn’t quite have enough oatmeal – so instead I made a bread so that I could use part oatmeal and part flour.  This bread turned out delicious, super moist.  Also, it’s very easy to throw together!

I have to admit, the original recipe didn’t actually include chocolate chips… I couldn’t help myself.  Who doesn’t need a little chocolate in their life?



  • 1/2 cup light margarine
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs, beaten
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup quick cooking oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups mashed bananas
  • 1/4 cup reduced fat milk


1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9×5 inch loaf pan and set aside.

2. Cream together the margarin, brown sugar, and white sugar. Add eggs and vanilla, beat until fluffy.

3. Sift together the flour, oatmeal, baking soda, salt and cinnamon. Add dry ingredients alternately with bananas and milk. Mix until blended.

4. Fold in chocolate chips and pour into prepared pan. Bake for 50 to 60 minutes; remove from oven and cover for 5 minutes.

Quesadilla Burgers

Ahhh, I’ve made so many delicious recipes lately and just haven’t had the opportunity to post them! I get really excited when I try a new recipe that I want to post… then I get really bummed out when I realize multiple weeks later that I still haven’t gotten around to posting the recipe.  I’m a busy bee as usual.  (Ps – less than a month until I take boards part one, YIKES!!! I’m trying to remain as calm as possible.) 

I’m excited to post this recipe because it was a huge hit with Husband.  After we finished dinner he asked me if I could “make it again tomorrow?” He thinks that I should make this 5 out of the 7 days of the week…. I don’t think so! But it always makes me extra happy whenever he likes a meal that much!



  • 1 lb lean ground beef
  • 1 cup pico de gallo
  • 1 cup shredded reduced fat cheddar jack cheese
  • 6 small whole wheat flour tortillas, cut smaller if desired
  • Spray oil
  • Salt and fresh pepper


1. Form 4 flat patties, as thin as you can. Season with salt and pepper.  Heat a grilling pan to medium-high heat; when hot, lightly spray the pan with oil and add the burgers. Cookburgers about 2 minutes on each side or to your liking. Set aside.

2.  Heat pan on medium heat. Lightly spray with oil.  Place tortilla on pan and add cheese and pico de gallo.  Then top with burger, adding more cheese and pico on top the burger.  Place second tortilla on top.

3.  Continue for 1-2 minutes until cheese is melted and tortilla starts to get crispy.  Then flip and cook until cheese melts on the other side.

Recipe modified from: Skinny Taste

Rolo Cupcakes

Brace yourselves for an incredible cupcake recipe.

Husband asked me to bake something for a bake sale they were having at work for breast cancer. So naturally, I decided to bake a cupcake. Everyone loves cupcakes and I love baking new, fun things inside of cupcakes.  So why not a Rolo, right?  A friend from school had never even heard of rolo’s before.  Whats that about?  If you’ve never tried one, please go buy some and try one, and then bake these cupcakes because they turned out phenomenal!

The cake recipe was from Cake Mix Doctor, so it was super easy to throw together and the cake turned out very moist! I toped each cupcake with a caramel buttercream frosting. Worth. Every. Calorie.

Enjoy 🙂

For the Cupcake: 


  • 1 (18.25 ounce) package Devil’s Food Cake mix
  • 1 (5.9 ounce) package instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs; lightly beaten
  • 1/2 cup warm water
  • 1 teaspoon of vanilla
  • 24 frozen Rolos (freeze for at least 2 hours)


1. Preheat oven to 350 degrees F.

 2.  Line muffin pan with paper liners (24) or spray with non-stick cooking spray.

3. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, beaten eggs, water and vanilla until well combined and smooth.

4. Evenly divide the batter amongst the prepared pans. {I use a large cookie scoop from OXO to scoop my batter; it holds 3 tablespoons}.

5. Gently push a frozen Rolo into the center of the batter and smooth the surface making sure to cover the candy with batter.

6. Bake for 18-22 minutes, or until top is springy to the touch. A small divot may appear in the center of the cupcake, no worries though because you’ll cover that with frosting.

7. Cool cupcakes thoroughly on wire rack.

They balloon up! So be sure not to overfill…

For the Frosting


  • 2/3 cup solid vegetable shortening
  • 2/3 cup caramel icing toping
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter flavoring
  • 4 cups (~1lb) confectionaries sugar
  • 2 teaspoons milk or water


1. Cream shortening, caramel ice cream topping, vanilla, and butter flavoring.

2. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk or water and beat at medium speed until light and fluffy. (add more or less milk to get to the consistency you want.

3.  For best results, keep icing bowl in refrigerator when not in use.

Now all you that have left to do is frost your cupcakes!



(Every one always asks how I make my icing look so pretty, I use a pipping bag and pipping tip!  You can find them in cake decorating isle at Walmart or online at Wilton’s.  I promise it’s easy to use! 🙂 )

Happy Friday! Hope everyone has a fabulous weekend.


Crockpot Chicken Caesar Sandwiches

Sometimes when I look back on these crazy weeks that we have I wonder how we really got through them.  Last week over a three day span, I totaled 10 hours of sleep… that’s not healthy.  But nonetheless, we manage to survive each and every time.  (Stay strong Wolfpack!)  I am thankful that this upcoming week isn’t looking too bad.

One night last week we had these delicious shredded chicken caeasar sandwiches for dinner.  They turned out extra tasty and were so simple to make.  It can’t get much easier than this.



  • 1.5 pounds boneless skinless chicken breasts
  • 1.5 cup chicken broth/stock
  • 1/2 to 1 cup of your favorite Caesar dressing
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup chopped parsley
  • 1/2 teaspoon ground pepper
  • 2 cups shredded romaine lettuce
  • 4-6 regular sized hamburger buns



1. Place chicken in a crockpot with 1.5-2 cups of chicken stock, cover and cook on low heat for ~6 hours.

2. Remove chicken from crockpot and place on cutting board.  Pull chicken in to shreds.

3. Drain excess chicken stock from crockpot and place chicken back in the crockpot.  Add dressing, Parmesan cheese, parsley, and pepper over the top. Stir well. Cover and cook on high heat for 30 minutes or until mixture is hot.

4. Spoon mixture in to each bun.   Top with extra shredded Parmesan cheese and lettuce, serve.

Chicken Enchilada Pasta

Happy (hah!) Monday everyone!

I made this recipe over the weekend and husband and I both enjoyed thoroughly.  I hope you will enjoy it too!

I got the recipe idea from an old Better Homes and Garden magazine and I totally misread the recipe.  Apparently this was supposed to be a stuffed shells recipe… as I got half way though the recipe,  I learned that the next step was to “stuff the shell.”  (Way to read, Laura!) So instead, I ended up tweaking it a bit and it turned out delicious, full of great flavor, and the left over’s were just as good for lunch the next day.



  • 2 cups pasta, cooked
  • 1 large green pepper chopped
  • 1 large  red sweet pepper chopped
  • 1 cup chopped onion
  • 1 fresh jalapeno chile pepper, seeded and chopped (optional)
  • 2 tablespoons vegetable oil
  • 2 cups chicken chopped
  • 1 teaspoon chili powder
  • 3 tablespoons taco seasoning
  • 1 10 ounce can red enchilada sauce
  • 1 cup shredded Mexican-style four-cheese blend
  • 1 cup nacho cheese-flavored tortilla chips, crushed
  • Avocado dip and/or sour cream


1.  Cook pasta and set aside.  Chop green peppers, red peppers, and jalapeños, set aside.

2.  In pan, heat olive oil.  Add onions and chicken.  Continue until chicken is fully cooked.  Add chili powder, taco seasoning, chopped vegetables, and can of enchilada sauce.  Cook for 5-10 minutes, until vegetables are tender.

3.  Add pasta and cheese to mixture.  Serve with sour cream/avocado dip and top pasta with crushed chips (this part seems a little strange, right?  I just went with it though and I’m kind of glad I did.  I liked the little surprise crunch).

Nutella Stuffed Chocolate Chip Cookies

Why is this the very first time I’m making these cookies?  have no idea why it’s taken me so long! These Nutella Stuffed Chocolate Chip Cookies turned out so so delicious.

I’m depressed that it’s Sunday evening at 9PM, where did the weekend go?  Maybe another cookie will help the situation… 🙂 Hope everyone has a wonderful week!



  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 cup butter
  • 2/3 cup sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup chocolate chips
  • 1/2 cup nutella



. Preheat oven to 350 degrees F. In a stand or electric mixer, beat the butter and sugars until light and fluffy. Add eggs and vanilla, continue to beat until well combined.

2. Place flour and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the chocolate chips.

3. Scoop a large spoonful of dough and flatten it into the palm of your hand. Add in some nutella into the middle, about 1-2 tsp. Then fold cookie dough back up so that it seals and covers the nutella entirely.

4. Bake for about 10-14 minutes or until edges are golden brown. Remove and let cool for a few minutes before serving.(Mine were perfect after 11 minutes)