Do you Adobo?

So I recently friended a girl named Claudia. Claudia is Mexican and man she COOKS like a Mexican. Her food is amazing and we're always swapping recipes. I noticed she uses this stuff called Adobo seasoning in almost everything. Guacamole, meats, salsa, whatever. So I grabbed some. Tonight I made tacos, simple but with the right seasonings, amazing.

1 lb ground turkey(way better than beef in my opinion)
1 packet taco seasoning
2 Tbsp of Adobo seasoning
1 tbsp of chili powder

Fry in a skillet, add your favorite toppings. Viola! Oh and we use whole wheat taco shells since they're better for you. :)

Asian Glazed Chicken

Well, it wasn't so glazed. LOL. I think I used to much water and didn't wait long enough for it to reduce down to a "glaze" per say. I did however put some of the left over "sauce" in a small bowl and just dunked the chicken in it. Even without that, there was plenty of flavor in the chicken. I got the original recipe here

I used breasts instead of drumsticks since that's what I had on had so my nutrition facts may not match hers.

* 4 medium chicken drumsticks, skin removed
* EVOO
* 1 cup water
* 2 tbsp Sriracha hot sauce (more or less to taste)
* 1/2 cup balsamic vinegar
* 1/2 cup soy sauce(I use Gluten Free soy sauce)
* 4 tsp Sugar
* 3 cloves garlic


In a heavy large saucepan(make sure you have one big enough!!!), brown chicken on high for 3-4 minutes with EVOO. I put the following ingredients in a bowl while the chicken browned then added it all at once (water, balsamic, soy sauce, agave, garlic, ginger, hot sauce.) Add to the pan and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down, about 8 minutes until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick) Transfer chicken to a platter and pour glaze on top or add "sauce" to a small bowl if you're like me and have issues with the glaze, lol.

I'm back! With a menu!

So, I'm out of school for the next few weeks, I'm getting back into cooking and cooking low cal meals! For those of you who didn't know, I recently started weight watchers in an attempt to get my eating back under control. So far it's gone well, I've already lost 4 lbs, put 2 lb back on. But now I know what I can and can't get away with. So, a lot of my new recipes will be either WW, South Beach, or just low cal. I'm also training for my first 5K(Nov 2nd), I've been doing Couch to 5K(C25K) for 3 weeks now and I'm making progress. So, anyway, enough blabbing. Menu for the week!

One of my new favorite blogs is by a gal named Gina. Her blog is skinnytaste.com You can find her on my roll up. I'm going to make her

Asian Glazed Chicken

Turkey and Black Bean Enchiladas

From my friend Kristan's blog, Stuffed Bell Peppers which I've made before and they're amazing!

Salsa Chicken in the crock pot.

And I'm still searching for a good fish recipe. I may let the hubs make his yummy swordfish in a clam juice marinade. It sounds gross but I swear it's amazing!

Here's to a healthier week!

MMMM.....BBQ Pulled Pork!

Ok, I know, I know, it's been, like, forever. But, in my defense I work 0700-1630 then go to school from 1830-2000 or later, so I haven't been cooking anything fabulous lately. But I had a craving for BBQ Pulled Pork. So I found a crock pot recipe and it. was. amazing.

I sort of winged it/went off the McCormick recipe but here's mine.

6 lb pork shoulder
1/2 C Brown Sugar
2 packets of McCormick BBQ pulled pork spices
1/2 C. Red Wine Vinegar
1/2 C. White distilled Vinegar
1/2 C. Ketchup

Put everything in the crock pot and cook on low for 6-8 hours. High for 4-6. I cooked it over night and let it sit on warm all day. It's amazing. Seriously. Enjoy!