Tag Archives: food

Sweet potato-apple

Sweet potato-apple dish

Sweet potato-apple dish

We love sweet potatoes in our house. We especially love this sweet potato-apple dish. My mother-in-law started this dish, but I’ve changed it a bit. Her version has cranberries, and while I love cranberries, they aren’t always readily available. I normally just make it with the potatoes and apples, but this past few times I’ve added in the pecans. It’s like a nice fall evening in your mouth. (I even made myself laugh with that one)

Sweet potato-appleI just wanted y’all to see my awesome photography and photo styling skills. Maybe I should start a new hobby.

Sweet potato-apple dish


  • 3 large sweet potatoes
  • 2 apples (I use Gala apples, but you choose what you like best)
  • 1/4 cup brown sugar
  • 3 TBSP stick butter (the real stuff, not margarine and not in a tub)
  • 3-4 TBSP pecan pieces (optional)
  • sprinkles of cinnamon
  • sprinkles of nutmeg (optional)


  1. Preheat oven to 400 degrees. Rinse sweet potatoes.
  2. Leaving the skin on, cut sweet potatoes and apples into cubes. Place into a 8x8 baking dish. Cut butter into thin pats and place in with the potatoes and apples. Be sure to stick some in the middle. Sprinkle the brown sugar and spices over the top and lastly, top with pecans.
  3. Cover your dish with aluminum foil and cook for 45-50 minutes.
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I know, I know. It’s not Tex-Mex or Mexican food. Pick your jaw up off the ground. ;)






Tex-Mex Chicken Salad

Tex-Mex Chicken Salad | Real {Cheap} Housewives of Texas

And again, with the Tex-Mex food. We clearly have an addiction to it.

I found this recipe at Weight Watchers. I did change my version. I never use fat free/reduced fat anything. They seem appealing but they only add in more stuff (typically sugar or sodium) to make the stuff taste decent enough to eat. Just don’t do it, use the real stuff. The original also never mentions exactly how you should eat it. A typical chicken salad you eat on bread. This Tex-Mex chicken salad (which we’ve had twice) is best on a bed of lettuce or salad mix.

Kids loved it, husband loved it and my parents loved it. My brother was on the fence even though he had two helpings. I’ll say it’s a winner.

Tex-Mex Chicken Salad


  • 1 1/4 pounds uncooked boneless skinless chicken breasts
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 tsp ground cumin
  • 1/4 tsp chili powder
  • 1 small sweet red pepper, chopped
  • 1 small green pepper, chopped
  • 2 medium uncooked scallions, sliced
  • 15 1/4 oz canned yellow corn, drained and rinsed
  • 1 cup canned black beans, drained and rinsed
  • Salad Mix


  1. Preheat oven to 350ºF (I have boiled it as well)
  2. Place chicken in a glass baking dish and bake until juices run clear, about 25 minutes. Cut into bite size pieces.
  3. In a medium bowl, combine mayonnaise, sour cream, cumin and chili powder.
  4. Stir in chicken, peppers, scallions and corn; mix well. Gently fold in beans; cover and chill at least two hours. Yields about 1 cup per serving over your choice of salad mix.
  5. *Optional - add tomatoes and/or avocados
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Spiked pulled pork

Spiked pulled pork

I bet you’re asking me why it’s called “Spiked pulled pork”? Last weekend, while I was at Pinterest Party I sent my husband a text asking him to put the roast in the slow cooker at noon so we could have it for dinner when I got home on Sunday. I sent him the very simple directions to follow. He okayed and did it.

Fast forward to Sunday night when I arrived home, after the Pin Party and going grocery shopping. We get everything all together for dinner and to the table. I’m pulling the pork apart, commenting on how tender it was. Literally falling apart as I touch it with the fork. He makes no comments, we sit down to eat, I take a bite. It might be the best pulled pork we’ve had in a while.

He happily announces “Oh I added a little to it. It didn’t look like it was going to cook well with just the BBQ sauce so I looked up and saw the vodka on the fridge.”

At least he didn’t make it spicy. And … he did cook.

Spiked pulled pork (crockpot/slow cooker)


  • Pork shoulder (also known as pork butt, I don't ask why.)
  • BBQ sauce (I use Austin's Own or Weber brand - neither have HFCS)
  • Vodka


  1. Cover bottom of the cooker dish with some BBQ sauce.
  2. Place pork roast on top of BBQ sauce and pour BBQ sauce over the top of the roast
  3. Add a 1/2 cup to cup of vodka (or in his words "Pour freely")
  4. Cook on low for 6-8 hours, turning over a few times for perfect tenderness
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And I’m really not kidding when I say its probably the most tender, fall apart pork I’ve had.


Taco Turkey Casserole {recipe}

Taco Turkey Casserol

When Heather and I discuss recipe on blogs, we often mention our thoughts on the pictures of the food. People, if the food doesn’t look appetizing, don’t capture it on film, er … Camera Roll/Photo Stream. There are foods that look awesome in pictures. Burgers? Yep. Cupcakes or cakes? Yes sir. Casseroles? OH hell no. They are NEVER pretty. Ever. Just don’t worry about the picture of them.

With that established, there is no picture of this Taco Turkey Casserole but Megan at Honey We’re Home has a picture. It’s a pretty decent picture. I’ve taken her recipe and stepped it up a notch. It’s a simple recipe with 4 ingredients, but my version has 2 more to mix in.

Taco Turkey Casserole {recipe}


  • 1lb Extra lean ground turkey (Jennie O is my choice)
  • 1 can black beans
  • 1 cup Brown rice (I used instant)
  • taco seasoning
  • 3/4 cup all natural sour cream (Lilly's or Breakstone are good choices)
  • 1 cup Colby Jack cheese


  1. Preheat oven 275.
  2. Brown the ground turkey. Then I add the seasoning and black beans to the meat. Cook the rice the same time you're browning the turkey. Combine the cooked rice into the meat. Stir for a good and even mix, then add sour cream and cheese, save some cheese for the top. Pop in the oven for 15 minutes, just enough to melt the cheese nicely.
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We clearly like our Mexican food here in Texas. We’ve got a Walking Taco Casserole, Taco Soup, Taco Salad, and Beef Taco Penne Pasta Kickasserole. After reading that list, we clearly need to branch out on the food we eat.

PS. on the kid scale – One had seconds and would have had thirds if he hadn’t been drawn in by M&Ms, another cleaned his plate and I’m just thankful that Savannah eats a meal instead of drinking her way through life these days.


Quick Taco Seasoning {recipe}

So as I’m putting together my menu for the week, I added a taco casserole on the menu. This meal has been on the menu the past 2 weeks but was NEVER made. “Awesome, I have all the ingredients!”, I thought to myself. Yeah, you should ALWAYS double check on that. I went to grab my taco seasoning that I always get from the “Ethnic” spice section. I look for the white lid, and find a pork rub and some cajun seasoning. Well, crap. Then I realized it’s not too hard to make a quick taco seasoning.

Quick Taco Seasoning | Real Cheap Housewives of Texas


Quick Taco Seasoning {recipe}


  • 1 tbsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp of red pepper flakes
  • 1/4 tsp dried oregano
  • 1/2 tsp paprika
  • 1 1/2 tsp ground cumin
  • 1 tsp sea salt
  • 1 tsp black pepper


  1. In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.
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This would be great to use in Taco Soup – Heather’s Way.

Fort Worth Food Park

A week and half ago, Heather, Kevin and I went to Fort Worth’s awesome Food Park. This particular weekend they were having a dog food drive for Homeward Bound. I, personally, forgot the dog food, but Heather, as always, is on top of it and brought some.

Our first truck to stop at was Red Jett Sweets to make sure we got our dessert. Heather had a Red Jett Velvet cupcake, while Kevin and I chose to be more adventurous, trying The B.M.T (bacon + maple together!). Next, it was to decide what to eat. The trucks for the night definitely gave us a range of food choices – Simply Dosa, salsa limon, Gepetto’s Pizza and Easy Slider Truck.


Kevin decided on pizza as his dinner choice.

“First time I had Gepetto’s Pizza. The crust was the best part. Perfectly cooked. The onions were awesome. I normally don’t like onions but theirs were great. Perfect amount of cheese, pepperoni, and sausage. It was probably eight to ten inches around, cut into four pieces.” -Kevin

I’ve had Gepetto’s Pizza prior to this outing and I thought it was great then. Glad to hear from Kevin his thoughts are similar. It’s really a good pizza, and he’s so right about the crust. It was my favorite part as well.

Heather and I, so much alike in so many ways, both wound up at Easy Slider. We each got 3 sliders for $10. Not so shockingly, each got 2 that were the same – Sweet & Lowdown and The Roadside. I also tried the French Revolution and Heather’s 3rd one was the Nutty Pig, which I must say is completely NOT something she’d normally order, but I don’t think the Sweet & Lowdown would be something she’d order either.









The French Revolution does not have a picture as it’s a specialty. It was my second favorite. Heather and I both really liked the Sweet & Lowdown. There’s something about the strawberry jam and goat cheese that just made that burger. It was so good, that I can still taste it and now, I want one. We all tried the Nutty Pig, and surprisingly, a burger with peanut butter on it, not too bad. NOT too bad. My least favorite was most definitely The Roadside. I didn’t even finish it.

I don’t eat beef very often anymore so eating these were a bit of a risk for me. I’m glad I took the risk. I’m definitely going to get some more of that Sweet & Lowdown, maybe even my own Nutty Pig.

Now for the cupcakes, you remember, the ones we bought first. We didn’t eat them first though. We were at least adult about that decision.


The Red Jett Velvet was just that – red velvet.

The B.M.T, however, oh my goodness. I’m beginning to think that bacon should just be in EVERY.MEAL.FROM.NOW.ON. Seriously. The bacon was in the actual cupcake and the maple icing on top. YUM! It worked so well together.

“Cupcake. The icing looked like dog crap but obviously (I guess) tasted better. Bacon was an unexpected flavor but I thought it was perfect with the maple flavor. A breakfast cupcake, for sure.” – Kevin

**In Kevin’s defense, the way cupcake shops “present” the icing is a bit on the “dog crap pile” side. We both really loved the cupcake as a whole though. :)

Sadly, there is no picture of said awesome cupcake because we were clearly eager to stuff our faces with them. Next time, maybe.

What did Heather think of The B.M.T?


 She messaged me WHILE I was typing this to say she didn’t like it. Hmph.

If you haven’t been to a food truck park, or even had food from a food truck, you are truly missing out. I’ve had grilled cheese from one of the trucks, and you know what — BEST grilled cheese I’ve ever had. Not even kidding. Find out if you have in food trucks in your area and try it out. The trucks here in the DFW travel back and forth between Dallas and Fort Worth. That’s pretty nice because you have the opportunity to try new ones occasionally.

Speaking of the DFW area — moms, moms-to-be, dads, grandmas and pas, there’s a new consignment sale happening in Grapevine in April. These consignment sales are awesome and Growing Growing Gone is sure to be a hit just like others. If you’re in need of new baby/kids items (clothes, toys, just about anything you can think of), plan to attend April 19-21 at the Grapevine Convention Center. See, it’s even located right in the middle.


Mediterranean Chicken Pasta

mediterranean chicken pasta


I have made this healthy meal twice now and both times I’ve done a “step” wrong (cooked the artichoke hearts wrong or didn’t keep the juice from the artichokes). Guess what? It still tastes excellent. All three children ate it and loved it. Okay, so 2 of them love it and one just moderately likes it and probably just eats it because it is what I served. This is definitely a keeper for our house.


Mediterranean Chicken Pasta


10 minutes

25 minutes

35 minutes

4 servings

347 Calories

9g fat (1g saturated)


  • 6-ounce jar marinated artichoke hearts
  • 1 tablespoon olive oil
  • 12 ounces skinless, boneless chicken breast, cut into bite-size pieces
  • 3 garlic cloves, thinly sliced
  • 1/4 cup chicken broth
  • 1/4 cup dry white wine (or just double the chicken broth like I did)
  • 1 teaspoon dried oregano, crushed
  • 1 7-ounce jar roasted red peppers, drained and cut into strips
  • 1/4 cup pitted Kalamata olives
  • 3 cups hot cooked campanelle or penne pasta
  • 1/4 cup crumbled feta cheese (optional)


  1. 1. Drain artichoke hearts, reserving marinade, and chop them. In a large skillet, heat oil over medium-high heat; add chicken and garlic. Cook and stir until chicken is brown. Add the reserved artichoke marinade, broth, wine, and dried oregano.
  2. 2. Bring to a boil; reduce heat. Simmer, covered, 10 minutes. Stir in chopped artichokes, roasted peppers, and olives.
  3. 3. To serve, spoon chicken mixture over pasta. If desired, sprinkle with feta cheese. (and don't just BUY the feta cheese, actually use it. Unlike me.)
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Have y’all tried any of the recipes we’ve shared? I tried Taco Soup Heather’s Way, but I’ll change mine to “Taco Soup Heather’s Way made Tarah’s way” with ground turkey and less tomatoes.


Slow cooker Sesame Chicken

Slow Cooker Sesame Chicken

I told Heather that I was going to have at least 3-4 new recipes for y’all. I’ve posted one, now here’s the second!

I must say, I was a bit leery of doing an “Asian” inspired meal/recipe. I normally leave that to the restaurants, like Pei Wei. However, I recently developed a child that is not restaurant friendly. I also got stuck in a rut of making the same things every week. Luckily my husband could eat the same things over and over, and my kids would actually be happy with pancakes/pb&honey sammies/rice every meal. I, on the other hand, need a variety. It’s probably good that I’m the menu planner/grocery shopper/cook in the house for that reason. I scoured Pinterest and the internet to find some healthy recipes. Emily Loves Food was a good source for this slow cooker meal. She used chicken thighs, but I only had chicken breasts. And I’ll be honest, the idea of taking the food off the bone isn’t appealing to me.

And yes, before you ask. All 3 of my children ate half of the very hefty helping I gave them. The love rice, broccoli and chicken. WIN!

Slow Cooker Sesame Chicken

10 minutes

4 hours


  • 6 skinless, boneless chicken breasts
  • 1/2 an onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup honey
  • 1/2 cup low-sodium soy sauce
  • 4 tbs tomato puree/paste
  • 3 tsp sesame oil (1 will be reserved for broccoli
  • 3 tsp cornflour/cornstarch
  • 1/4 cup water
  • 2 cups broccoli florets, chopped into bite sized peices
  • Rice or quinoa, to serve
  • Toasted sesame seeds, to serve


  1. Place the chicken breasts in the bowl of a slow cooker.
  2. Combine the onion, garlic, honey, soy sauce, tomato puree and oil in a bowl, and pour over the chicken. Cook on low for at least four hours, preferably six, turning occasionally to ensure the thighs cook evenly.
  3. 20 mins before you want to serve, remove the chicken from the slow cooker. Also, prepare your rice.
  4. Combine the cornflour and water in a small bowl to create a thinned like paste effect, and add it to the remaining sauce in the slow cooker, turning the temperature up to high to allow the sauce to thicken. While it thickens up, shred the chicken with a fork. (Honestly, I didn't did see too much of a thickening)
  5. Add the shredded chicken back to the thickening sauce, turning the mixture occasionally.
  6. In a skillet or frypan, heat 1 tsp of sesame oil over a medium-high heat. Stir fry the broccoli pieces, until they turn a fresh rich green colour and their outsides look moist, but still firm.
  7. Lay the broccoli over the rice, and top with a good dollop of the chicken/sauce mixture, then sprinkle with sesame seeds.
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Fettucini Alfredo



I actually found this recipe on another blog, but I changed it to suit my fancy. I added a few things, changed a few things. Since I used whole milk, my version isn’t quite a “skinny” version, and I never use low-fat or fat-free anything, so the Parmesan cheese in mine was regular full-fat. :) Enjoy!


Fettucini Alfredo

Yield: 1 cup



  • I box of Fettucini pasta (I actually used egg noodles)
  • 1 tbsp extra virgin olive oil
  • 4 cloves of garlic
  • 2 cups skim milk (I only had whole milk)
  • 1 cup chicken broth
  • 4 tbsp all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp paprika
  • 1/4 tsp cayenne pepper
  • **optional - 3-4 medium size chicken breasts cooked by your choice


  1. Cook fettucini alfredo following the directions on the box
  2. In medium saucepan, heat olive oil over medium heat. Add garlic and saute until golden brown.
  3. In small saucepan, stir milk, chicken broth, 3 tbsp flour (saving 1 tbsp for reserve), salt and pepper together over love heat until smooth and thickened a bit. Stir in garlic. Continue to cook over medium low heat, stirring continuously, until sauce is thick. Add the reserved 1 tbsp of flour and stir in the Parmesan cheese. Cover and let sit a few minute for the sauce the thicken more. Pour over fettucini noodles. Garnish with parsley (optional)
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Pin there. Done that. {Breakfast}

There was going to be a “Pin there. Done that.” last week, but I had a family emergency and just didn’t get to it. This week however, it’s on like donkey kong!

I’m sure everyone has done some resolutions or goals (that’s what I call them) for the new year. I have set some expectations for myself, and so far, they seem to be paying off. I typically go to the gym 5 days a week and 4 of those days are in the morning. I always find it difficult to find a good breakfast. I had been doing fruit, greek yogurt and granola. I guess I just got tired of it because I haven’t had it in a while. I needed something new.



I made them tonight, so I’ll have the results in the morning if I liked them. I made the Banana Cocoa Oatmeal and the Banana Peanut Butter oatmeal. The little I tasted was delish.

Overnight Oatmeal | Real {Cheap} Housewives of TexasIMG_0464I only made one of each, you know, just in case I don’t like them. The most expensive part of the recipe is the Chia seeds. You can find them in the health food section of a grocery store, or I’m sure you can find them at a specialty store (Trader Joe’s, Sprouts, Whole Foods, Central Market, etc). I was even able to purchase the mason jars at HEB during my grocery trip so I didn’t have to make a trip to another store. I would add that the half pint jars don’t necessarily help the shaking part of mixing. It was a little crowded in the jar.


Recipe – Mac-n-cheese

HI! I bet you were thinking this blog had just turned into Real {Cheap} Housewife Heather of Texas. Well, it hasn’t. I’ve had sick kids and a sick self in the last week. TODAY, I finally feel 65% better. Of course, by this afternoon might be a different story since I’ll try to take on the world and I’ll most likely be on death’s doorstep tonight. Clearly my house could benefit from our Seventh Generation giveaway! BUT since I can’t enter, maybe you should.

We celebrated my husband’s birthday last Friday (he’s older than me, btw!) and he requested a specific meal. He absolutely loves my mac-n-cheese. I use to make it all the time, but now I only make it for special occasions. It’s not exactly the most healthy part of a meal. Since I started making this from scratch, I’ve only bought the box stuff about 5 times, and that was typically for the kids’ lunch. Even then, the boys both turn their noses up at it. My daughter hasn’t learned to appreciate the goodness of my mac-n-cheese. But I digress because she will learn.

As The Pioneer Woman (I’m sure you’ve all heard of her) would say … The Cast of Characters

Prep time :: 20 minutes | Cook time :: 30 minutes | Serves :: 8

Whole Wheat elbow macaroni (12-13 oz is what I had on hand)
1/2 cup milk
3 TBsp butter (not margarine)
8 oz Velveeta
8 oz cream cheese (do not use fat free/low fat, it does not melt)
1/4 cup sour cream
1/2 cup 2 different grated cheeses (I chose Colby Jack and Mozzarella)
2-3 slices of bread (I use whole wheat)

Oven preheated 400*
Follow directions on box of macaroni.
I normally cut the Velveeta and cream cheese into smaller cubes.
In a large sauce pan, melt the butter and stir in milk. Once the butter is melted, add in 6 oz of the Velveeta and 6oz of cream cheese. Set the rest back for later use. Add in sour cream and the grated cheeses. Keep stirring.

Once it seems thick and melted, add in macaroni. Your sauce should be stringy. Take a 8×8 square baking dish (not pan, think Pyrex or Corningware) and transfer the macaroni covered in sauce to the baking dish.

Once you have it all evened out in the baking dish, take the extra cream cheese and Velveeta and do a little “hide and seek” with it for a little special gooeyness in the middle. (see picture)

Top it off with some extra grated cheese and the sliced bread cut into cubes for a little crunch.

….and of course, I apparently forgot to get a finishing picture. :( I guess you’ll have to make it to know what it looks like. :)

Be sure to check out Whitney’s White Chicken Chili recipe and look at the beautiful chairs I’m totally stealing from Heather for my craft room.

Shape Up … Sunday?

Hey y’all!

How YOU doin’? (I love FRIENDS. Its okay to admit it.)

The first week of October I kicked major butt at the gym. We’re doing what’s called the YFL and every minute you workout is equal to a yard, plus they give you bonus yards to earn with questions to answers. Well that week, I scored 301 yards. Yes, yes I did. It was also the first time I’ve EVER gone to the gym 5 days in a row. Last week, sadly wasn’t as awesome. I’m still trying Zumba, using the elliptical and strength training. I’m also going to add that running back into the routine. I actually miss it.

I weighed in last night. It’s the same as last week, and the week before. I’m going to be re-evaluating my food, because that has to be the one MAJOR issue. There were cupcakes and candy involved in eating this last week. I had a child turn 3. I couldn’t NOT eat cupcakes … or that donut on his breakfast morning. ;) Any healthy recipes you have, I’ll take! We eat only shrimp and chicken, sometimes pork and ground turkey.

I believe Brittaney and Christie are still in the midst of attending Boot Camp. I’m not envious … at all. I was given a trial month for a boot camp style workout once. I showed up to the park, looked at all the people who were there to workout. Seeing they were all tiny and built, I hopped back in my truck and went back home. I’m not ashamed to admit it.

Are you having a hard time dropping the weight? Keeping up with your workouts? Finding the right meals? 


Pin there. Done that. {wk 7}

Hey, did y’all know it was Thursday? Yeah, it just dawned on me last night that today, is in fact Thursday. Those nice holiday Mondays do it to me every time!

Since it’s October, the official month of the pumpkin, I’m sharing a pin I’ve been using every week for the last few weeks. It IS a food pin.


It’s even better when I remember to actually POST the pin I used, unlike last week. Yeah, I know, I totally forgot!

These pumpkin pancakes are fabulous. HOWEVER, here’s a little secret – I use Wheat and Honey Pancake mix. Shhhh! I’m a cheater. I, also, use Penzey’s Pumpkin Pie Spice mix. Let’s just be honest, who really likes measuring out all that stuff. Oh, is it just me? (I know of another Lazy Wife that probably isn’t a big measurer either :P)

My children LOVE pancakes. LOVE them. And most of the time we don’t eat pancakes in the morning. We typically have one dinner a week that is “Breakfast for dinner”. If you don’t do it, you definitely should. The first time we did, it really threw them for a loop. They were so confused. Now they always ask if/when we’re having it. (Of course, I also get the “are we having salad?” asked as well. It is NOT Jaxon’s favorite meal of the week)

I’m always looking for good recipes to try, except the one Heather tried.  Anyone have one they can share?

Next week, you’re in for a treat. I have a baby shower that I’m attending on Sunday and I’m  giving the sweet mommy-to-be and baby Gracie some awesome gifts!


I’m linking up with Bear Rabbit Bear for Things I’ve Done Thursday!


Non-Texas BBQ? WHAT?

Who likes to eat good food? ME! (and the other girls, of course!) We’ve mentioned it plenty of times, we LOVE some good food. I not only like to eat it, but I love to cook it too. Before I met my husband, the only thing I could actually cook was lasagna. Its not an easy quick meal, but besides browning meat for tacos, its the only thing I could manage. I’ll be honest, I’ve burned quite a few grilled cheese sandwiches in my day. MANY! And I mistakenly told said husband, and he reminds me occasionally about it. However, almost 9 years of marriage, I can cook some pretty delicious meals. I have a mean mac-n-cheese that beats any that my husband has had, and he’s tried a lot of mac-n-cheese. There’s only been a handful of dishes I’ve made that he’s ever said “yeah, don’t make this again”.

Last week during meal planning I had to get out of my “meal rut”, but I always try to keep it healthy (I can safely say we’ve become a no beef family – ground turkey, lots of chicken, shrimp and the occasional pork). I found quite a few recipes to try. I always try at least one new recipe/meal a week if I can manage it. Luckily, my children have learned that they have to try what mommy makes and don’t throw a fit about it. AND luckily, they don’t turn down much food.

Source (picture and recipe):Recipe Girl

I love making roasts/pulled anything. I also love to use my crockpot, but make note, you do not need your crockpot for this pulled pork. This really hit the spot, but if you don’t care for spicy, hold back on the spices. Use a little less. I had 2 children with tears and grabbing their tongues, but mind you, they still ate it. I will also say that I didn’t make the biscuits. I am not a “baker”, so we just used wheat hamburger buns. They worked just as good. I paired it with sweet potato fries, always a win in our house.

**If you’re on Weight Watchers, the points for you are at the bottom. You’re welcome. :)

Alabama Pulled Pork Sandwiches with White BBQ sauce

1/2 cup reduced-fat mayonnaise
2 Tablespoons white vinegar
1 teaspoon coarsely ground fresh pepper
1 teaspoon fresh lemon juice
dash of salt

1 1/4 pounds pork tenderloin, trimmed
1/2 cup apple cider vinegar
1/4 cup water
3 Tablespoons brown sugar
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground red pepper
1/2 teaspoon chili powder
1/4 teaspoon garlic powder

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup mashed cooked sweet potato (about 3/4 pound)
2 Tablespoons brown sugar
3 Tablespoons butter, melted
2/3 cup fat-free milk


1. Prepare sauce: Combine sauce ingredients in a small bowl. Cover and chill.

2. Prepare pork: Cut pork in half lengthwise; cut crosswise into 2 1/2-inch chunks. Combine apple cider vinegar and remaining pork ingredients in a medium saucepan; bring to a boil. Add pork to pan. Cover, reduce heat, and simmer 1 hour or until tender. Remove pork from cooking liquid; shred with 2 forks. Place pork in a serving dish; pour cooking liquid over pork.

3. Prepare biscuits: Preheat oven to 425°F. Whisk together flour, baking powder, and salt in a large bowl. Combine potato, sugar, butter and milk; stir well. Pour over dry ingredients; stir until a soft dough forms (dough will feel sticky). Turn dough out onto a floured surface; knead lightly 5 to 6 times. Roll dough into a 10-inch circle; cut 24 biscuits with a floured 2-inch biscuit cutter. You’ll need to cut and then re-roll scraps and cut again. Place biscuits on a baking sheet coated with cooking spray. Bake for 12 minutes or until lightly browned. Remove biscuits from pan; cool on a wire rack.

4. To assemble sandwiches, place pork and a dollop of the white barbecue sauce in between two biscuits.

Nutritional Information per serving:
Serving size: 2 biscuits, 1/4 cup pork, 2 1/2 teaspoons sauce
Calories per serving: 235
Fat per serving: 7.5g
Saturated Fat per serving: 2.75g
Sugar per serving: 8g
Fiber per serving: 1.5g
Protein per serving: 13g
Cholesterol per serving: 42mg
Carbohydrates per serving: 29g
WW POINTS per serving:
Points Plus Program: 6 Old Points Program: 5.5
This would be a great meal to include if you’re participating in the 50 Days of Fitness with Brittaney, Christie and I.
BTW, just so you appreciate this meal a little more – I typed this whole blog post while watching my beloved Texas Rangers. Again, you’re welcome.

BBQ Chicken Pizza

I don’t think we have given y’all a great recipe in awhile. I’m sure you’re sad about that. When we went to Atlanta and Savannah, GA in June our most cherished discussions were about the places we wanted to eat. Heather found some awesome places and everyone looked at the menus to the places. We definitely LOVE some good food if we’re basing what we do that day around the restaurant we chose.

I made dinner Monday night (like every single night of the week!) and as I was putting it into the oven I thought “Wow! This is a pretty pizza. I should blog about it.” Now, I don’t know about y’all but who says that? Oh that’s right, a crazy person who runs a blog. I know I, for one, am still getting use to thinking like a blogger. I do think I have to take pictures of every thing, but you’ll only get one picture this time because clearly sharing this recipe was an afterthought.

BBQ Chicken Pizza (Ain’t it purdy?)

I had BBQ Chicken Pizza once when my husband ordered it on a whim. I was a goner from that point. It is by far, my favorite pizza. I’ve tried this pizza at many different places, the best I’ve found is California Pizza Kitchen. However, the closest one is near DFW Airport, and well, that’s about 45 minutes away from me, 30 minutes on a good traffic day. I have settled for Papa John’s version though if we ever order pizza at home (I don’t mind admitting, we take full advantage of the RANGER7 code when they score 7 or more runs the night before!) I told you, we love our food!

BBQ Chicken Pizza
(serves 8 – at least mine did)
1 pizza dough
BBQ sauce (I use Sticky Fingers – Sweet Carolina sauce. It does not have HFCS)
Boneless, skinless chicken breasts
red onion
grated mozzarella cheese

Oven temp – 400

It’s a pizza, it’s pretty easy to make. You will notice I didn’t put amounts. Well, I rarely measure anything in a recipe anymore, unless it is a new recipe or if I’m baking something. Also, most people like their pizza a specific way with more sauce, less cheese (you’re crazy if you don’t like much cheese, btw), etc. You can make it with as much onion or cilantro as you want, but I believe those two are key pieces to what makes this pizza great, so don’t cut those out.

And if you’re doing the 50 Days of Fitness with us, a serving by My Fitness Pal calculations is 285 calories. Not too bad for pizza.

Have you tried a new recipe lately? Or have one that one of us {Cheap} Housewives can try and feature it?

I’m linked up with Sugar and Dots “What I Whipped Up” Wednesday and Gooseberry Patch: Recipe Roundup!