Crock Pot Roast

I initially created this roast recipe for French dip sandwiches (which are the bomb). The next day NYC decided to hit us with a 13 degree commute and I needed something more hearty. I had a lot of extra meat from the night before so I turned this easy crock pot roast into a pot roast dinner. Nothing* I love more than having a variety of options for my crock pot meats. Weird to say? Not ashamed. (also see my crock pot pulled pork)

*except maybe a good jalapeno margarita, binging Netflix and organizing my closet


3 lb beef chuck roast
1/2 onion, thinly sliced
2 cups unsalted beef broth
1 tsp garlic powder
1/4 tsp ground pepper
1/2 tsp salt
1/4 tsp dried thyme
1/2 tsp onion powder
2 tbsp dry french onion soup mix
1 tbsp Worcestershire sauce
2 tbsp soy sauce
1 can of Campbell’s French Onion Soup + 1 can of water

If making French dip sandwiches
1. Rolls (sliced & toasted)
2. Provolone cheese (melt the cheese in the au ju before putting on your sandwich, trust me)
3. Dijon mustard, mayo *optional (after toasting roll spread mustard on half of roll and mayo on the other)

If making Pot Roast Dinner
1. Sweet mashed potatoes (I’ll post my go-to recipe soon)
2. Steamed veggies (I chopped a celery, carrot and onion mix; steamed in a bit of beef broth; seasoned with salt, pepper & garlic powder) *doesn’t need to be extremely flavorful, the flavor will be in the au ju from your roast

1. Turn crock pot on low
2. Layer bottom of pot with thinly sliced onions
3. Mix garlic, pepper, salt, thyme and onion powder
4. Remove excess fat from roast and rub spice mixture with dry French onion soup mix onto roast
5. Set roast on top of onion slices
6. Mix beef broth, soy and Worcestershire sauce and pour on top of roast
7. Pour Campbell’s soup on top of roast
8. Add additional can of water into crock pot
9. Cook roast on low for 4-6 hours until fully cooked (cook longer if you’d like shredded roast, you should be able to pull apart with 2 forks)
10. Remove roast from pot onto cutting board and thinly slice
11. Add sliced or pulled meat back into pot mixing into the juices
12. Serve hot

Easy Skillet Huevos Rancheros

Easy Skillet Huevos Rancheros

Mexican food is my favorite food – and huevos rancheros is the best way to make sure you can get your fix for breakfast, lunch & dinner 😉


2 small (7-9 inch) round cast iron pans
1/2 tbsp olive oil
1 14 oz can peeled tomatoes
1/2 cup diced onion
1 tsp paprika
1 tsp garlic powder
1/2 tsp chili powder
1/2 tsp dried oregano
salt and pepper to taste
2 cooked chorizo sausage links – chopped
1/4 cup black beans
1/2 ripe avocado
pickled jalapeno slices (depending on your preference)
4-6 eggs


  1. Preheat oven to 350 degrees F and grease your cast iron pans
  2. In a pot heat olive oil over medium heat add onions once olive oil coats pan (1-2 min)
  3. Cook onions until almost translucent
  4. Add canned tomatoes, cooking and breaking tomatoes apart until it becomes more of a sauce
  5. Add spices and cover, letting simmer for 10-12 minutes
  6. Once tomatoes are broken down into a chunky sauce, divide into your cast iron pans
  7. Crack 2-3 eggs over tomato mixture and season with salt and pepper
  8. Sprinkle black beans and jalapeños as you choose
  9. Bake for 10-12 minutes (or until eggs are cooked to your liking)
  10. Top with avocado and chorizo
  11. Serve warm with bread or tortilla chips!

Buffalo Turkey Burgers

The perfect burger to satisfy your “healthy” eating habits without jeopardizing flavor and satisfaction.

Buffalo Turkey Burgers

1/4 cup Frank’s Redhot (or a few shakes more depending on your heat tolerance/preference)
1 tsp garlic powder
1 tsp salt
2 tbsp. milk (the secret ingredient to a non-dry turkey burger, thank me l8r)
1 lb ground turkey
1/3 cup panko bread crumbs
2 tbsp. bleu cheese crumbles
4 cheese slices, optional
4 whole wheat hamburger buns
*your choice of condiments/toppings (extra bleu cheese crumbles, hot sauce, lettuce, tomato, pickles, etc.)

1. In a large bowl, stir together hot sauce, garlic powder, salt, and milk
2. Add ground turkey and bread crumbs and stir well to combine
3. Gently mix in bleu cheese crumbles
4. Divide meat into fix balls and shape into patties
5. Heat a frying pan over medium-high heat and spray with cooking spray
6. Add burger patties to skillet and cook for approximately 6-7 minutes on each side (or until brown and cooked through)
7. Melt a slice of cheese over the tops of the burgers in the last couple minutes of cooking if desired.
8. Add a burger to each bun and dress buns with condiments of your choice

Turkey Cheeseburger Quesadilla

Delicious, easy and a healthy alternative for your burger cravings!

Turkey Cheeseburger Quesadillas
*makes 6 quesadillas


1lb ground turkey
½ tbsp. ketchup
½ tbsp. mustard
½ tbsp. Worcestershire sauce
¼ tsp ground black pepper
¼ tsp salt
¼ tsp garlic powder
½ cup diced onion
1 tbsp. olive oil
¼ cup diced red bell pepper
¼ cup diced green bell pepper
6 whole wheat tortilla wraps
2 cups shredded cheese (your preference)
Butter (for the pan)
1 cup shredded lettuce
½ cup diced tomato


  1. In medium-size bowl, combine ground turkey, ketchup, mustard, Worcestershire sauce and spices
  2. Begin to heat olive oil over medium-high adding well-mixed meat mixture
  3. As ground turkey begins to cook, use your spatula to finely ground the meat
  4. When meat is just about cooked, drain any liquid from the pan and return to heat
  5. Add in your onions and peppers
  6. Cook until onions/peppers start to soften
  7. Remove mixture from heat and set aside in a bowl
  8. Wipe pan clean and return to stove
  9. Bring pan to a notch below medium-level heat
  10. Add butter, enough to coat the pan
  11. Lay down your tortilla
  12. On only half of the tortilla add a layer of cheese, then a layer of the meat mixture and then top with another layer of shredded cheese
  13. When the tortilla begins to bubble fold empty side onto side with filling
  14. Use your spatula to flip the quesadilla so it’s an even golden brown on both sides
  15. Cut in half and top with lettuce and tomato (season toppings with salt and pepper if you’d like)
  16. Serve warm!

Crock Pot Pulled Pork

The flavor in this pulled pork is incredible. It’s easy to make and adaptable to a variety of meals!

Crock Pot Pulled Pork
*perfect for sandwiches, tacos, pizzas, etc.

3 tbsp. paprika
½ tbsp. salt
2 tsp black pepper
½ tsp cayenne pepper
1 tsp garlic powder
½ teaspoon dried thyme
½ cup honey
¼ cup red wine vinegar
2 tbsp. olive oil
1 onion, peeled and cut in half
3 ½-5lb pork shoulder butt

1. Mix together dry ingredients
2. Pour in the honey, vinegar, and olive oil and stir to form a paste
3. Place the onion in the bottom of the slow cooker.
4. Lay/prop pork on top of onion
5. Pour the mixture over all sides of the pork pieces (a lot will fall to the bottom – it’s okay)
6. Turn crock pot on low and cook for 5 to 7 hours (varies depending on your crock pot) or until the meat is tender enough to be easily shredded with a fork

Options for adding this delicious pork to your meals:


White Chicken Chili

White Chicken Chili

2 boneless chicken breasts – seasoned, cooked and shredded (my go-to method of shredding chicken here)
½ medium sweet onion, diced
1 tbsp olive oil
1 tsp minced garlic
1 cup green bell pepper, chopped
1 cup carrots, chopped
1 can Campbell’s cream of chicken soup
1 can of chicken broth
½ cup water
1 can of white beans
½ tsp red pepper flakes
¼ tsp cayenne pepper
1 tsp salt
1 tsp ground black pepper
1 tsp oregano
1 tsp cumin


  1. Begin heating the olive oil and onions in a large pot on medium-high, stirring frequently (2-3 minutes)
  2. Add garlic and continue to stir
  3. Add remaining veggies and cook until they begin to soften (5-7 minutes)
  4. Add soup, broth and water and bring to a boil
  5. Add beans and stir
  6. Add all spices, mix in well
  7. Reduce heat, cover and let simmer until veggies are ready (5-7 minutes)
  8. Mix in cooked shredded chicken
  9. Top with tortilla chips, shredded cheese, and sour cream – serve warm!