Crock pot BBQ Chicken Tostadas

For a taste of summer and an easy crock pot dinner, you have got to try these BBQ Chicken Tostadas!

This recipe is so yummy and once you get the ingredients in, it cooks itself. Enjoying BBQ chicken on tostadas puts a fun, new twist on these “tacos.” Enjoy!

BBQ Chicken TostadasIMG_20171020_122242 (1)

  • 2 chicken breasts
  • 1 red bell pepper, deseeded and sliced
  • 1 yellow pepper, deseeded and sliced
  • 1 onion, sliced
  • 15 ounces (1 can) tomato sauce
  • 3 oz (1 can) tomato paste
  • 1/8 cup molasses
  • 1/8 teaspoon cayenne pepper
  • 3 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon Dijon mustard
  • 1/8 cup honey
  • 1/4 teaspoon liquid smoke

Add everything to a crock pot and cook on low for 8 hours or high for 4 hours. Remove the chicken in the last hour of cook time and shred it. Add it back into the crock pot and stir everything together.

Use about 1/4 cup of BBQ chicken mixture to top a tostada and sprinkle with sharp cheddar cheese. Serve immediately.

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Spaghetti Squash Spaghetti Dinner

Have you ever had spaghetti squash? I love how easy it is and how great it absorbs sauces. Spaghetti sauce compliments spaghetti squash both because of the similar look but also because of the similar “feel.”

The best part is you can harvest them now, in the Fall, and they can last a month or more, and into the winter. (Keep at room temperature.)

How to Make Spaghetti Squash

Spaghetti Squash

Whole spaghetti squash
  • 1 spaghetti squash
  • 1/4 inch water (for the bottom of the glass dish)

1. First step, slice the spaghetti squash the long way.









2. Much like other squash, scoop out the insides.

3. Bake at 400 degrees for 30 minutes.

IMG_20171015_141655 (1)

4. Remove from the oven and grab a fork. Scrap at the sides until you get the “spaghetti” out.


That’s it! Top with spaghetti sauce, garlic and oil, pesto or whatever you like!

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

New Layout and More Categories, Come Check it Out!

I’m so excited for you to see and visit the new! The layout is sleeker and sharper and the navigation is smoother. It’s pretty great.

There are new sections for easy to find recipes and more natural content, too. You can still find the best of the old stuff, but the new stuff? You’re going to love it.


New Layout

The original look of was my first stab at a blog and website. I will remember it fondly but I’ve really wanted to redo and update it. And it’s here!

The white and blue really sharpens its look and brings a new energy to the page. It feels great to me! What do you think? Do you love the new layout?

New Navigation

With so many different recipes, I wanted an easy way to have every recipe you wanted right away. In addition to the simplistic breakfast, lunch, and dinner, I’ve added dairy-free, gluten-free, Paleo, and Vegan sections.IMG_20171007_110349 (1)

There are also vegetables, fruits, and meat selections to choose from. As always, everything on is soy-free and healthy yet indulgent. Anything I left out you want to see? Let me know in the comments!

New Categories

So many of my recipes are “diet specific” and, as such, I added more categories for easy ea8da8da97a6a4026e42fa4716b6dc5baccess! I also added in some non-food new categories.

For the food, you can find sections for dairy-free, Vegan, Paleo, Gluten-Free, and more generally, fruits, vegetables and meats. Along the right side bar you’ll see every category.

Beyond food, there is now a section for everything essential oils and “What I’m Reading.”

Last but certainly not least, I added a section for “Scripture of the Week.” My faith is the strongest it’s ever been and I want to share things I love and why I love them.

So, that’s that! I know you will love the new sections that I’ve added and that everything is easier to find! Is there anything else you want to see on I can’t wait to hear how you feel about the new site!

Happy Tuesday!



Chinese Food: Homemade Teriyaki Shrimps

I love Chinese food. My favorite restaurant is one from back home in WI. When I’m home, I want to eat there.

Moy’s Restaurant of Elkhorn, WI, serves crispy egg rolls with surprise ingredient, peanut butter. And their house rice is exactly what you want in a fried rice and filled with shrimps, chicken, and pork. **My mouth is watering.**

My homemade Chinese makes it into our weekly menu all the time. This recipe is delicious and easy. Enjoy with fresh vegetables or a salad and dinner is ready!

Homemade Teriyaki Shrimps

  • 10 ounces prepared and thawed shrimpsIMG_20171007_193518 (1)
  • 1/4 cup coconut aminos
  • 1/4 cup honey
  • 1/4 cup OJ
  • 1 tablespoon garlic powder
  • 1 teaspoon ginger powder
  • 1 tablespoon coconut oil
  • pinch of red pepper flakes
  • salt and pepper (for shrimps)
  • sesame seeds (optional)

In a skillet, add the oil and heat for two minutes. Add the shrimps and sprinkle salt and pepper over top. Cook the shrimps until cooked through, about 3 minutes per side. Remove from the pan and set aside.

In a separate bowl, mix the ingredients and add to the hot pan. Cook about 5 minutes or until the sauce begins to thicken a bit, and add the shrimps back to the pan in the last minute of cooking. Serve with sesame seeds sprinkled over top. Yum.

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Creamy Tuna Mushroom Skillet

Even working from home, there are some days it gets to be 4 or 5 pm and I realize I haven’t even thought about making dinner nor is there any meat thawed or things prepped.

This was made on one of those nights. I needed to throw together dinner and canned tuna was what was ready.

With some vegetables and a “creamy” sauce, these flavors were great together and made for a delicious for dinner.


Creamy Tuna Mushroom Skilletimg_20170202_192916

  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 5 mushrooms, sliced
  • 2 cans tuna
  • 1 tablespoon black pepper
  • 2 tablespoons cream (Almond milk for Paleo option)
  • 1 tablespoon water
  • 1 tablespoon parmesan cheese (omit for Paleo)
  • 1 tablespoon parsley

In a medium sized sauce pan on medium heat, add one tablespoon olive oil and the sliced onion. Cook for about a minute. Add sliced mushrooms to the pan and cook about 5 minutes. The tuna gets added next followed by the cream and water (I didn’t have any milk but this mixture is creamier to me anyhow.) Lastly add cheese and parsley.

Use this as a topping for a vegetable or starch of your choice. Good on top of:

  • rice
  • spaghetti squash
  • pasta
  • potatoes

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Beefy Vegetable Soup

Last nights dinner! This soup is full of vegetables and flavor- there’s nothing better. Different textures and seasonings come together making this soup light and delicious while still hearty and fulfilling!

Beefy Vegetable Soup

  • 1 tablespoon olive oil
  • 1 onion,  chopped
  • 2 carrots, peeled and chopped
  • 1 cup green beans, ends chopped off and cut into bite-sized pieces
  • 1/2 teaspoon thyme
  • 1 pound ground beef
  • 1 teaspoon celery salt
  • 1 head garlic, deskinned and diced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 can tomato paste
  • 1/2 teaspoon black pepper
  • 32 ounces beef stock
  • 1 bay leaf

With a large soup pan on medium heat, add the olive oil, carrots and green beans and cook about 10 minutes. Next, push the vegetables to the outside of the pan and add the ground beef to the middle of the pan. Brown until almost cooked through. Add celery salt to the vegetable and meat mixture and stir. Now add in the broth, tomato paste, bay leaf, peas and corn and simmer until vegetables are cooked through or about 20 minutes. Enjoy=)

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Emmy’s Beef Goulash

Goulash is a very traditional dish and well I love its simplicity, I always longed for a hint of heat and some extra spices. This take on goulash is just that and quick enough to throw together on a work night too.
Emmy’s Beef Goulash

  • 2 onions, chopped
  • 5 garlic cloves, diced
  • 1 teaspoon olive oil
  • 2 pounds ground chuck
  • 30 oz. (2 cans) diced tomatoes
  • 15 oz. (1 can) tomato sauce
  • 3 cups water
  • 1 heaping tablespoon of dried oregano
  • 1 heaping tablespoon of dried basil
  • 1/4 teaspoon cayenne pepper
  • 2 cups noodles (zoodles, rice/corn/lentil noodles are all healthy additions as well)
  • pinch of salt and pepper

Directions: Add the onions and garlic to olive oil in a pan over medium heat and cook for 5 minutes. From there, add the meat and cook until browned. Mix in the tomatoes, water and noodles and cook until the noodles are al dente or to preference. Enjoy=)

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Sweet Potato Sloppy Joe Sliders (Paleo)

Spice filled Sloppy Joes are so flavorful and easy to make. Swap the bun for baked sweet potato slices and enjoy my take on traditional Sloppy Joes.

Sweet Potato Slices

  • 2-3 sweet potatoes, depending on the size
  • 2-3 tablespoons olive oil 
  • 1 tablespoon pepper
  • 1 tablespoon salt

Cut length wise and thin and place onto a cookie sheet.  Add the olive oil and seasonings and make sure they are all well coated. Space the slices equal distance apart into the pan and bake at 425 degrees for about 20 minutes and make sure flip halfway through. Set to the side.

Sloppy Joes

  • 1 tablespoon olive oil
  • 3 tablespoons water
  • 1 pepper, chopped
  • 1 onion, chopped
  • 1 pound ground beef
  • 1 cup tomato sauce
  • 1 tablespoon molasses
  • 1 tablespoon honey
  • 1 tablespoon garlic powder
  • ½ teaspoon chili powder
  • ½ tablespoon yellow mustard
  • ½ cayenne pepper

Salt and pepper to taste.

In a sauce pan on medium heat, add olive oil and water and onions and peppers to the pan and cook about 10 minutes. Next, add the beef and cook until brown.

Mix the rest of the ingredients into the meat mixture and simmer about 20 minutes. 

Sweet Potato Sloppy Joe Sliders

Take your sweet potato slices and top them with 1-2 tablespoons of meat mixture and enjoy!

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Orange Chicken

My take on orange chicken is sweet with a hint of spice and just delicious!

Orange Chicken12647471_787663951361416_5689343526242293921_n

1 tablespoon olive oil

4 chicken thighs, diced


1 cup orange juice

3 heaping tablespoons honey

¼ teaspoon ground ginger powder

¼ teaspoon cayenne

½ teaspoon apple cider vinegar

⅛ teaspoon sesame oil

½ teaspoon ground garlic powder

Place diced chicken and tablespoon olive oil  in a frying pan and heat on medium until white and fully cooked, or about 10 minutes.

Mix the rest of the ingredients in a bowl until well incorporated and add to the pan. Cook about 20 minutes on medium until the sauce has thickened and serve with a side of rice and your favorite vegetable!