Shredded chicken

Here’s a recipe for shredded chicken which I use for enchiladas and BBQ chicken stuffed sweet potatoes. It’s from the amazing The Skinnytaste Cookbook.

– 2.5 pounds chicken breasts (that’s enough for both enchiladas and the stuffed sweet potatoes.
– 1 quartered onion
– 2-3 cups chicken broth

1. Put the chicken, the quartered onion and pour enough broth to cover the chicken.

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2. Get rid of the broth and onion and put the chicken on a cutting board.

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3. Use two forks to shred the chicken. Since I, for once, wore something other than sweats/pajamas while cooking, I let hubby take a picture of me..

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4. Use for the meal right away and if you have leftovers, put it in the refrigerator in a sealed container. Chicken should be good for at least a few days.

5. Enjoy!

Taco meat (Taco seasoning)

A few months ago I started making my own taco seasoning instead of using the premade one from the store. I usually kind of just test and see what tastes good but this is what I start with, try it and then add some more spices if you want it spicier


– 3 pounds 93% ground beef (you need about a pound for the tacos but I make three and put it in the refrigerator for future meals.
– 5 tablespoons chili powder
– 3 teaspoons paprika powder
– 4 tablespoons cumin (I love cumin, one of my favorite spices. Is it weird to have a favorite spice? Oh well, I’m weird so that’s okay)
– 1 1/2 teaspoon salt
– 2 teaspoons sugar
– 2 teaspoons oregano
– 1 teaspoon cayenne pepper
– 1 deciliter water

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1. Put the ground beef into a large skillet and try to make the meat into as small pieces as possible.

2. While the meat is being browned, mix the taco seasoning.

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3. Mix the chili powder, paprika powder, cumin, salt, sugar, oregano, cayenne pepper together in a small bowl.

4. Add the spice mixture and the water to the meal, mix well.

5. The meat is done when the water is gone.

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6. Enjoy!

Spinach artichoke dip

This one is always a hit at get togethers and it is so easy to do. I got it from Damndelicious and coincidentally, it IS damn delicious.. We use the Hamilton Beach 33259 5-Quart Oval Slow Cooker, can you tell I really really like red?


– 2 (14-ounce) cans artichoke hearts, drained and chopped
– 1 (10-ounce) package frozen spinach, thawed and squeezed dry
– 8 ounces sour cream
– 1 small onion, diced
– 2 cloves garlic, crushed
– 3/4 cup grated Parmesan cheese
– 3/4 cup milk
– 1/2 cup crumbled feta cheese
– 1/3 cup mayonnaise
– 1 tablespoon red wine vinegar
– 1/4 teaspoon freshly ground black pepper
– 8 ounces cream cheese, cubed

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1. Chop up the artichokes into smaller pieces.

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2. Put the artichoke hearts, spinach, sour cream, onion, garlic, parmesan, milk, feta, mayonnaise, vinegar and pepper into a crock pot/slow cooker. Mix until all ingredients are combined.

3. Top the mixture with cream cheese.

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4. Cover and cook on low heat for 2 hours. I have accidentally cooked it on high a couple of times because I’m kind of disorganized and bad at following instructions, I just get bored and skim through them.. Which sometimes gets me into trouble.. I once broke a blender first time using it, because I got bored reading the instructions.. Most expensive smoothie ever..

5. Uncover and mix until cream cheese is well combined.

6. Cover and cook on high heat for an additional 15 minutes.

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7. I usually cut up a baguette and dip the bread pieces into the dip, I like that better than chips, but it depends on what you like!

Blanched sugar snap peas

Here’s another easypeasy recipe for a side dish, I love blanched sugar snap peas, they feel fresh and taste amazing, especially with fish in my opinion.. All you need is water and the peas.. If you have left overs, they’re yummy to eat cold too.

1. Bring a medium pot of water to boil on the stove.

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2. Add the sugar snap peas and when the water boils again, quickly take them off the heat

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3. Immediately pour cold water over the peas.

4. Enjoy!

Enchilada sauce

This recipe is from The Skinnytaste Cookbook and it will accompany the Enchilada recipe I will post later today, this recipe makes sauce for several batches. I usually make the sauce first so I don’t have to deal with that while making the enchiladas.


– 1/2 teaspoon olive oil
– 4 garlic cloves, minched
– 1 1/2 cups chicken broth
– 2 cups canned tomato sauce
– 2 tablespoons chopped chipotle chile in adobe sauce (Superspicy so be careful, I learned it the hard way that you don’t want this around your mouth/eyes)
– 1 teaspoon chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– 1/8 freshly ground black pepper

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1. Chop up the adobe chiles into smaller pieces.

2. Heat a medium skillet on medium heat and add olive oil

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3. Add the garlic and stir until golden, it shouldn’t take more than a couple of minutes.

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4. Add the chicken broth, tomato sauce, chipotle chile, chili powder, cumin, salt, and black pepper and mix well.

5. Bring to a boil and then reduce the heat and let simmer for about 10 minutes.

6. That it is, now it is ready to be used in the enchiladas!


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I love love love tzatziki, and I don’t really make it in a fancy way at all.

2 deciliters of plain greek yogurt/sourcream/creme faiche
2-3 garlic cloves
1/2-1 cucumber

1. Grate the cucumber

2. Mix the cucumber and greek yogurt in a small bowl. Press the garlic into the mixture.

2. That’s it, you’ve got a sauce that works with plenty of meals and which is pretty healthy and a great alternative to heavier sauces.

Roasted asparagus

This recipe is just one of those recipes that is super easy to make that I’ve just been making through trial and error.


– 400-500 gram asparagus
– 1 deciliter parmesan
– 1 teaspoon olive oil
– 1 teaspoon salt
– 1 pinch black pepper
– Optional: Half a lemon

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1. Set the oven on 425° F

2. Cut off the ends of the asparagus. If you’re feeling really domestic, you can also peel the asparagus which may make them even better, I’m usually too lazy for that though..

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3. Put the asparagus in an oven pan.

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4. Add the olive oil, salt, pepper and parmesan (and the lemon if you opt to add that) on top of the asparagus.

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5. Put the pan in the oven for 7-10 minutes.

Lemon rice

I’ve gotten this recipe from my mom – also known as the world’s best chef – and I don’t know where she has found it but I am guessing that it is from an indian origin. My measurements are usually not very specific but I’ve tried to write down an estimate.


– 4 deciliters of rice (plus 6 deciliters of water)
– 1 teaspoon cumin
– 1 yellow onion
– 50 gram butter
– 1 lemon
– 1-2 teaspoons tumeric
– 1 teaspoon salt
– 5-6 deciliters water

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1. Put the rice in a bowl with water and let sit for 30 min-4 hours

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2. Peel and chop an onion into small pieces. My husband usually chops the onion for me since I cry like a baby and he apparently learned not to cry from onions chopping in the army..

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3. Melt the butter in a large pan.

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4. Add a thin layer of cumin in the pan and fry for a few minutes

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5. Chop or grate half the peel of one lemon into the rice mixture and then squeeze the half lemon into the pan.

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6. Pour out the water and add the rice to the pan and fry for a few minutes.

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7. Add the tumeric (mostly for color) and salt.

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8. Add the water to the pan and boil on low heat until the water is gone. If the rice hasn’t softened, you can add some more water.

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9. Cut the remaining half of the lemon into triangles and add for decoration.

10. Serve with whatever protein you would prefer. For example fish/meat/chicken/tofu or whatever else you like.

11. Enjoy!