Slow-Cooker Barbecue Chicken Sandwiches


Slow-Cooker Mexican Barbecue Chicken Sandwiches

Yummmmy, filling and messy. Loved by all.

WWSpoints: Approximately 23 points*

Makes: 4

Active: 35 min.

Total: 6 hr 35 min.

6 Large skinless, boneless chicken thighs (about 2 lbs.)

Kosher salt

2 tsp. Ground cumin

1 chipotle chili in adobo sauce, chopped, plus 3 Tbsp. sauce from the can

1 cup canned crushed fire-roasted tomatoes

½ medium onion, graded

2/3 cup ketchup

3 Tbsp. plus 1 tsp. packed light brown sugar

¼ cup apple cider vinegar

1 Tbsp. Worcestershire sauce

¼ cup vegetable oil

2 cups shredded red cabbage

2 radishes, thinly sliced

3 scallions, thinly sliced

1 avocado

4 sesame hamburger buns

8 thin slices Monterey jack cheese (about 4 ounces)

  1. Season the chicken with salt and the cumin; transfer to a 6-to 8-quart slow cooker. Add the chipotle and adobo sauce, tomatoes and onion; toss to coat. Cover and cook on low, six hours.
  2. Remove the chicken to a plate and set aside. Transfer the cooking liquid to a fat separator. Poor the liquid into a small saucepan, leaving any fat in the cup. (alternatively, skim off the fat from the cooking liquid with a spoon.) Add the ketchup, 3 Tbsp. brown sugar, 2 Tbsp. Cider vinegar, and the Worcestershire sauce to the saucepan. Bring to a boil, then reduce the heat and gently simmer until the sauce is slightly thickened, 3 to 5 minutes.
  3. Meanwhile, with 2 Tbsp. Vegetable oil and the remaining 2 Tbsp. cider vinegar and 1 tsp. brown sugar in a large bowl. Add the cabbage, radishes, scallions, and half tsp. salt; toss. Set aside.
  4. Heat the remaining 2 Tbsp. vegetable oil in a large non-stick skillet over high heat. Add the chicken and cook, stirring occasionally and pulling it apart with tongs or a fork, until browned and crisp in spots, 3 to 5 minutes. Stir in all but half cup of the sauce; season with salt.
  5. Pre-heat the broiler. Slice the avocado. Put the roll bottoms on a baking sheet; top with the chicken and cheese. Broil until the cheese melts, about 2 minutes top with the slaw, avocado, and roll tops. Serve with the remaining sauce.

Now Let’s Dish- This was really good. I was not really sure if the kiddos would like it or not but it turned out they loved it. It was very filling. I could have had half of it with a salad or maybe a nice corn on the cob and been fine but instead I ate the whole darn thing.

Reference: Food Network Magazine September 2016

*The WW points are figured out by adding all of the ingredients and dividing them by slowcookermexicanbbqchickensandwichsaucefinalserving sizes.


New York Strips & Gorgonzola Butter

New York Strips with Gorgonzola Butter

Easy, rich and delicious. A perfect Saturday on the grill meal. See below for more notes

WWSPoints: 19 Points*

Serves: 4

Prep: 15 minutes

Chill: 1 hour

Grill: 10 minutes

2 Tbsp. crumbled Gorgonzola cheese or other blue cheese

2 Tbsp. cream cheese spread with chives and onion

1 to 2 Tbsp. butter, softened

1 Tbsp. chopped pine nuts or walnuts, toasted*

4 boneless beef top loin (strip) steaks, cut 1 inch thick (about 3 pounds)


  1. For Gorgonzola butter, in a small bowl stir together Gorgonzola cheese, cream cheese, butter, and nuts. Shape mixture into a 1-inch-diameter log. Wrap in plastic wrap and chill about 1 hour or until firm.
  2. Trim fat from steaks. Sprinkle steaks lightly with salt. For a charcoal grill, grill steaks on the rack of an uncovered grill directly over medium coals to desired doneness, turning once halfway through grilling. Allow 10 to 12 minutes for medium (160 F). (For a gas grill, preheat grill. Reduce eat to medium. Place steaks on grill rack over heat. Cover; grill as directed.)
  3. To serve, cut butter into eight slices. Place two slices on each steak.

Dish with Love- This was delicious steak. Only two adults enjoying this meal and I think it is better that way. Don’t think our kids would have enjoyed this meal, especially because there was a conversation very recently on the “grossness of blue cheese”. The prep for the steaks is really minimal and making the butter was so super easy that it left me with a lot of time to make my sides.

I served this with Olive Garden-like Breadsticks, Grilled Artichokes, and Parmesan Smashed Potatoes. It was a huge meal but hey that’s what Saturday’s are for.

Recipe from: Grill It! 2012


Emeril Lagasse’s Prosciutto & Mozzarella Panini


Emeril Lagasse’s Prosciutto and Mozzarella Panini

Yummmmy and rich.

WWS Points: Approximately 13 points*

Makes: 4 sandwiches

Active: 15 min.

Total: 15 min.

¼ cup extra-virgin olive oil

1 Tbsp. balsamic vinegar

2 tsp. minced fresh oregano, or 1 tsp dried

1 tsp. minced garlic

Kosher salt and freshly ground pepper

8 ½-inch-thick slices ciabatta or other rustic Italian white bread

4 ou. thinly sliced mozzarella cheese

4 ou. thinly sliced prosciutto

6 ou. jarred roasted red peppers, drained and torn into 1-inch-wide pieces

  1. Whisk the olive oil, oregano, garlic, ½ tsp salt and ¼ tsp pepper in a small bowl to blend.
  2. Arrange the slices of bread on a flat work surface and spread the vinaigrette on one side of each slice. Divide the mozzarella equally among 4 of the bread slices. Top with the prosciutto and roasted red peppers, then place the 4 remaining slices of bread on top, vinaigrette-side down, to form 4 sandwiches.
  3. Heat a grill pan over medium heat. Add the sandwiches and cook, pressing them occasionally with a large spatula or the bottom of a small heavy saucepan, until the bread is golden brown and the cheese has melted, about 4 minutes per side.

Now Let’s Dish: This sandwich has a lot of flavor, a lot. I would not be too generous on the vinaigrette. Prosciutto is a really strong deli meat and the peppers do add a touch of necessary sweetness already. Our ciabatta was rounded which I felt made it a lot trickier to get an even cook. Next time I think we would enjoy the rustic Italian bread.

I served this with a “kind-of-Cob” salad. A delicious Sunday lunch!

WW Tips- This sandwich is rich and filling enough to eat just half with a salad or a cup of soup. Don’t ever forget the value of low point fillers like soup and salad.

Reference: Food Network Magazine May 2010

*The WW Points were figured out by adding up the point value of the ingredients and dividing by the serving size.


Baked Brie


Baked Brie

Oh my goodness! We love this creamy appetizer. The first time we had this was wine tasting in Monterey. We just melted for the melty, oozy, rich cheesiness. The restaurant put the jam/jelly inside but I prefer to control the amount and type I enjoy with each bite so I put them on the side. This time I had apricot jam and red pepper jam. Both delicious but obviously different. An easy but time sensitive for serving recipe. See below recipe for more notes.

WWSPoints: I wouldn’t even mess with this on normal WW day, just cheat day

Serves: 10

Prep: 5 minutes

Bake: 25 minutes

1 7 oz. brie round

1 can Pillsbury Crescents

1 egg, beaten

  1. Preheat oven to 350.
  2. Separate the can of crescents into two rectangles. Press the perforations together on the cookie sheet that will be used. Lay round of brie in the center of the rectangle (if I made this with jam I would place it on top of the brie at this point) and top with the other rectangle. Press the top rectangle around the brie into the bottom one. Brush beaten egg over the top layer.
  3. Pull the bottom rectangle up to the center of the brie. Continue to pull the edges up meeting in the center. There should be no brie exposed. Brush the wrapped brie with beaten egg.
  4. Bake at 350 for 25-30 minutes. Serve warm with crackers or bread.

Now let’s dish: This is such an easy dish that I make by memory so I just typed up what I know. You can get crafty with the dough and cut up little shapes while it is really cold. I used my fingers to stretch the dough over. I was trying to make it kind of decorative but once it baked it just looked, well like round bread. I recommend having an assortment of jams/jellies to use with the appetizer. So far I have tries raspberry, strawberry, apricot, marmalade, red pepper jelly & jalapeno jelly. I prefer the pepper ones but my hubby prefers the sweet.

Double Cheese Eggs Benedict


Double Cheese Eggs Benedict

This has got to be the easiest Eggs Benedict I have ever made. It is definitely the easiest way to make poached eggs as well. My hubby loves Eggs Benedict and bacon so this recipe was a hit. The best part, I only made this for the two of us so I have enough leftovers for a couple of weekday breakfast sandwiches. See below recipe for more notes.

WWSPoints: 10 points Approximately*

Serves: 8 servings

Prep: 15 mins Cook: 20 mins

2 Tbsp. butter

2 Tbsp. + 1-1/2 tsp. all-purpose flour

1-1/2 cups milk

¼ cup shredded cheddar cheese

2 Tbsp. shredded Parmesan cheese

½ tsp. Dijon mustard

1/8 tsp. salt

1/8 tsp. white pepper


1 tsp. white vinegar

8 cold eggs

4 English muffin, split and toasted

8 slices Canadian bacon, warmed

8 bacon strips, cooked & crumbled

  1. For cheese sauce, in a saucepan, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thicken.   Reduce heat to medium-low. Add the cheese, mustard, salt and pepper, stirring until cheese is melted. Cover and keep warm.
  2. In a skillet with high sides, bring 2-3 inches of water and vinegar to a boil. Reduce heat; simmer gently. For each egg, break the cold egg into a custard cup or saucer. Hold the dish close to the water surface and slip the egg into simmering water.
  3. Cook 4 eggs at a time, uncovered, for 3-5 minutes or until the whites are completely set and the yolks begin to thicken. With a slotted spoon, remove each egg. Repeat with remaining eggs.
  4. To assemble, top each muffin half with 1 slice Canadian bacon, 1 egg, cheese sauce and bacon.


Now Let’s Dish: Since there was only 2 of us eating this dish I only made 3 eggs. I still made the whole pack of bacon though because it is always nice to have cooked bacon around and I am not a fan of how raw bacon saves after the pack is opened. My husband never minds this of course.

Sunday is also weekday lunch prep day so I made pasta for the kids lunch while I was making this. It was pretty interesting to have the sauce burner, the egg burner, the Canadian bacon burner, the pasta burner and the bacon in the oven all at once. It still turned out pretty darn good but I strongly advise you’re on your toes the day you make this. TV- No, Good Upbeat Music- Heck yah. I believe I had UB40 genre playing.

Bacon makin’- We are in a household of crispy bacon eaters, except me I am not picky on my bacon. I have made it many, many different ways but I think my favorite is covering the pan in foil, placing bacon in cold oven. Turn the oven to 400 and cook for 20 mins. Turns out crispy and delicious. Mmmmm Bacon.

What else did I get out of this? I got extra English muffins, bacon and Canadian bacon. I am going to make breakfast sandwiches using my black & decker breakfast sandwich maker. I will make bacon sandwich with cheese on Monday & Canadian bacon & cheese on Tuesday. I am making brussel sprouts for dinner tomorrow night so I will most likely add the rest of the bacon to those.

Reference: THE COOKBOOK: tasteofhome

*I had to guess the sugar in the recipe to figure out points. I guessed 10 grams.

French Toast Pigs in Blankets


This was a filling a yummy breakfast. I did alter half of the recipe to have no sugar or cinnamon because of us does not like cinnamon. It was delicious either way. I made scrambled eggs on the side and it turned out to be a great combination.

WWSPoints: 9 Approximately*

Serves: 12 pieces

Active: 20 mins

Total: 40 mins

12 pork breakfast sausage links (about 14 ounces)

6 large eggs

¾ cup milk

¼ cup granulated sugar

¼ tsp. ground cinnamon

Pinch of freshly grated nutmeg

Pinch of kosher salt

12 slices potato bread or country white bread (we used country white)

4 Tbsp. unsalted butter

Confectioner sugar, for topping

Maple Syrup for dipping

  1. Preheat the oven to 375 and line a baking sheet with parchment paper. Arrange the sausages on the baking sheet and bake until lightly browned and cooked through, about 10 minutes. Remove from the oven and set aside; reduce the oven temperature to 200.
  2. Meanwhile, whisk the eggs, milk, granulated sugar, cinnamon, nutmeg and salt in a large bowl. Trim each slice of break into a 2-by-4-in. rectangle, then flatten slightly with your fingertips. Starting at a short end, roll each piece of break around a sausage, pressing firmly to seal. Transfer to the bowl with the egg mixture and soak 5 minutes.
  3. Melt 2 Tbsp. in a large nonstick skillet over medium heat. When it begins to brown and foam add 6 of the bread wrapped sausages and cook, turning occasionally, until golden brown, about 5 minutes. Remove to a paper towel-lined baking sheet and keep warm in the oven. Wipe out the skillet add the remaining 2 tbsp. butter and repeat with the remaining 6 sausages. Dust with confectioners sugar and serve with maple syrup.

Now Lets Dish- First things first, I made the first 6 without sugar, nutmeg & cinnamon, because our oldest doesn’t like cinnamon. I added half the sugar, nutmeg & cinnamon after the first 6. They were both delicious in their own way.

The recipe calls for soaking for 5 minutes but I advise against it. The first batch was too “eggy” and soggy being in the eggs mixture that long. The second batch that soaked for 3 mins were exactly how I had originally anticipated.  

Reference: Food Network Magazine December 2013

*Points figured out by adding up ingredients points and dividing by servings

Cheesecake Brownies

cheecake Brownies

Cheesecake Brownies

We made our own frosting for this one because I am not a fan of the canned stuff and holy cow. It was one of those desserts that you have to cut tiny pieces of it so you don’t feel guilty going back for more, and more, and more. I had a little helper with me in the kitchen that added joy and time to the process.

WWSPoints: Psh No Way! Only Cheat Day

Makes: 3 Dozen

Prep: 30 mins

Bake: 30 min + Cooling

1 pkg. fudge brownie mix

(Begin 13-in. x 9 in. pan size)

2 pkg. (3 ounce each) cream cheese, softened

6 Tbs. butter, softened

½ Cup sugar

2 Tbs. all-purpose flour

1 tsp. vanilla extract

2 eggs, lightly beaten

1 can (16 oz.) Chocolate frosting

  1. Prepare brownie mix batter according to package directions. Spread 2 cups into a greased 13-in. x 9 in. baking dish; set aside.
  2. In a small bowl, beat the cream cheese, butter, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. Spread evenly over brownie batter. Top with remaining brownie batter. Cut through batter with a knife to swirl.
  3. Bake at 350 degrees for 28-32 minutes or until a toothpick inserted near the center comes out with moist crumbs (brownies may appear moist). Cool completely on a wire rack. Spread frosting over brownies.

Now Lets Dish– The recipe does call for canned frosting but I am not a fan. I made a recipe from . It is not necessarily simple but oh man it is delicious and much easier to spread than that canned stuff. It was so decedent and the cheesecake was a wonderful subtle addition to it. When making brownies or cookies I always try to use Ghirardelli or a higher end chocolate. I truly feel like using good chocolate is the equivalent to using good oils.

Reference: Taste of Home