Slutty Brownies



So, I said I’d share the occasional dessert, and trust me, these are your new favorite brownies.  “Brownies” is hardly a fair description for these- the bottom layer is chocolate chip cookie, the middle layer is double stuffed Oreo, and only the top is actually brownie.  Bring these to any potluck, bake sale, or to work just because and they WILL be gone.

I first saw these on  The London-based blogger had named them “slutty” because, in her words, “they’re oh so easy, and more than a little bit filthy.” I suppose if you’re going to be bringing these to church or your kid’s school bake sale, you may want to re-name them.  Maybe just Oreo chocolate chip cookie brownies? Definitely doesn’t have the same appeal.

The other issue with the recipe from The Londoner was that she used British baking mixes, which must be smaller than ours (go figure) because when she made her brownies in an 8×8 pan, they came out ok.  Mine were like, five inches thick and raw!  At the time, hers was the only recipe for Slutty brownies on the internet, so I had to figure out the American version for myself.  I also got a laugh because she calls for “2 packs of Oreos- double stuffed if you can find them”.  And pictured are two little sleeves of Oreos.  Haha… no wonder we are so much fatter than everyone else.  One American pack of Oreos is more than enough to fill a 9×13 pan, not the 8×8 pan she used, and you can find double stuffed and about 18 other varieties of Oreos anywhere here!

If you aren’t a big fan of Oreos, of course you could stick all sorts of things in the middle of these brownies instead… Reese’s peanut butter cups, Snickers, caramels, etc. I’m a huge fan of Oreos, though, so I doubt I’ll ever try this recipe with anything else!

One more thing- I only bake with real butter.  Resist the temptation to use margarine, or shortening, or vegetable oil, even if the mix calls for it.  Whatever brownie mix you use will probably call for vegetable oil.  Replace this with melted butter!  Seriously! It works just fine and tastes soooo much better.  If you’re going to go to the trouble of baking, don’t ruin it with flavorless oil.


Slutty Brownies

  • 1 box brownie mix (Duncan Hines is my favorite)
  • 1 bag chocolate chip cookie mix
  • butter to prepare cookie and brownie mixes
  • eggs to prepare cookie and brownie mixes
  • 1 package Double-Stuf Oreos

Preheat oven to 350 degrees.  Spray a 9×13 pan with cooking spray.  In a large mixing bowl, prepare cookie dough according to cookie mix directions and set aside.  In a separate large mixing bowl, prepare brownie batter according to brownie mix directions and set aside.  Spread cookie dough evenly in bottom of 9×13 pan.  Lay the Oreos on top of the cookie dough layer in the pan, packing them as close together as you can.  Pour the brownie batter evenly over the top of the Oreos so that the Oreos and cookie dough is completely covered.  Bake at 350 for 35-40 minutes or until fork inserted into center of brownies comes out clean.  Allow brownies to cool completely and cut into 24 pieces.



10-Minute Blackened Cajun Tilapia



Who here ate too much Halloween candy this year? I sure did! We had a lot of trick or treaters, but they barely made a dent in our Costco-sized bag of mixed Fun-sized candy bars.  I also decided to throw some Kashi trail mix bars we weren’t eating in to the basket for the kids to take if they were actually interested in eating healthy on Halloween, and just about every kid took one! Weird kids these days, I tell ya!

After gorging ourselves enjoying a little more of the leftover candy than we should have this past week, we were ready for this light, healthy fish!

This recipe originally came from  My version uses Old Bay seasoning, which is a type of cajun seasoning, and is basically the greatest seasoning ever! If you don’t want to buy Old Bay brand, any cajun seasoning will work, but Old Bay is the best, in my opinion. Seriously… use it in just about anything and people will go nuts and say it’s the best they’ve ever tasted.  I’ve used it in Chex Mix, chili, black bean soup, veggie dip, shrimp scampi, Alfredo sauce, bloody Marys, on popcorn… I could go on all day.  It is a bit too spicy to use by itself, so I “watered” it down a bit with oregano, garlic and thyme.  The results were fabulous… we wolfed our fish right down!

You are going to use a LOT of seasoning for this recipe.  The tilapia fillets will be coated, but the flavor won’t be too strong once cooked because the seasonings will be blackened.  I used about a tablespoon of seasoning per fillet.

I served this with a side of oven sweet potato fries. The recipe for those is on my old recipe blog here.  This link gives you a recipe for Old Bay mayo dipping sauce too 🙂 I also made a side of steamed mixed green beans and carrots with butter, salt and pepper.  You don’t need anything too elaborate to pair with this fish, as it is quite flavorful.  A side of dirty rice and collard greens might have been nice too though!

If you have one, use a cast iron skillet.  If you don’t that’s ok, just get your skillet and oil as hot as you can before you add the fish.

To make this recipe paleo, swap the olive oil for coconut oil.

10-Minute Blackened Cajun Tilapia

  • 4 Tilapia Fillets
  • 1/4 cup Old Bay or other cajun seasoning
  • 1 T garlic powder
  • 1 T dried oregano leaf
  • 1 T dried thyme
  • 1/2 t salt
  • 1/4 cup olive oil, divided

In small bowl, combine Old Bay seasoning, garlic, oregano, thyme, and salt.  Spread seasoning in bottom of pie dish or other shallow dish.  Brush tilapia fillets with olive oil.  Dredge both sides of each tilapia fillet in seasoning.  Heat oil in large frying pan over high heat.  When pan is hot, cook tilapia fillets over high heat 3 minutes on each side until fish is opaque and flaky.  Remove from pan and server immediately after cooking.



Slow Cooker Korean Barbecue Tacos



This is quite possibly the easiest dinner recipe I will ever feature, because a meal cannot possibly be less work to make than this.  I spent like 3 minutes total preparing these tacos.  No joke!

For those readers who are lucky enough to have been to the amazing Tacopocalypse– an Asian fusion Mexican restaurant in Des Moines, the idea of Korean barbecue tacos is not foreign to you.  I had never tasted Korean barbecue (also known as bulgogi) before eating there, but it was love at first bite.  For those of you who haven’t tried it, the sauce reminds me of the sauce on Chinese sesame chicken, but the meat is not deep-fat fried so I don’t feel like I’m going to have a heart attack after I eat it.  Unfortunately, Tacopocalypse is two hours away from Iowa City, where we live, and also not the healthiest place to eat, so I knew I needed to find a more healthful way to get my Korean barbecue taco fix at home.

I found this delicious-looking recipe at  My version of the recipe is similar, but with some time-saving alterations.  I used the same Campbell’s Sweet Korean BBQ Slow Cooker sauce that she did, but I have also used Target’s Archer Farms brand sauce in the past and liked it just as well.  Also note that you can use pork or beef roast, or even chicken if you want.  I actually used beef stew meat and it tasted amazing.  There’s really no wrong way to do this!

I topped my tacos with fresh fruit salsa and broccoli slaw.  The original recipe has you prepare your own fresh fruit salsa from pineapple.  That seemed too time-consuming and some people don’t like pineapple.  I agree that fresh fruit salsa would taste better than a jarred salsa.  Luckily, Costco actually sells a fresh mango salsa, so this is what I used.  If you’d rather make your own, use the original recipe in the link above.  I also use Green Giant’s broccoli slaw rather than the shredded cabbage the original recipe calls for because I find shredded cabbage can get a little soggy in these tacos, and because I’ve always heard that darker colored produce is more nutritious than lighter colors- broccoli is darker green than cabbage, so broccoli wins!

For side dishes to go with this, I made a bag of Asian coleslaw and brown rice with soy sauce and Sriracha.  Simple chips and salsa would also taste great too.

Korean Barbecue Tacos

  • 2 lb pork roast, beef roast, stew meat or chicken
  • 13-16 oz Korean BBQ sauce (1 packet or jar)
  • 6 inch corn tortillas
  • broccoli slaw
  • Fruit salsa- fresh if you can find it

Place meat and sauce in slow cooker and cook on low for 8-10 hours or until meat is cooked through and can be easily shredded.  Shred meat in crock pot and mix with sauce.  To assemble tacos, spoon meat and sauce into tortillas, and top with broccoli slaw and fruit salsa.

Cocoa Dusted Peanut Butter Banana: 200- calorie snack idea



Today is National Chocolate Day! I’m a strong supporter of all things chocolate, and at the request of one of my readers, I decided to share a chocolate recipe in honor of the holiday 🙂

I worked with a dietician for a couple of months this summer while planning my wedding.  It was a very eye-opening experience for many reasons, but the biggest was that I had not realized how many bad habits I had learned over the years from the various weight loss programs I had done.  Even the revered Weight Watchers had caused me to strike some very healthy foods from my regular diet- foods like nuts, avocados, and peanut butter that are healthy, but high in points.  Why spend 4 points on a little bit of peanut butter when I can have a bunch of Fiber One brownies for the same amount?  When the dietician actually encouraged me to not only eat these foods, but to eat them more than once a day, I was in heaven!  And I couldn’t believe what that, along with the other changes she suggested, did for my junk food cravings.  I just plain did not want junk anymore.  I never, ever felt that way while on Weight Watchers or any other weight loss program I’d done.  What bad habits have you all picked up from dieting?

I came up with this recipe as a late night snack.  I always found myself craving peanut butter and chocolate late at night.  The first time I showed this snack to her, she loved it!  It is under 200 calories, provides a good balance of carbs, fat and protein, along with plenty of vitamins and minerals.  In addition, cocoa powder seems to be loaded with antioxidants and is linked with every positive health effect under the sun, it seems!  I found this interesting article on NPR about how it works with your gut microbes to lower blood pressure and body weight.  Umm, I don’t know about you all, but I like to eat things that will lower my body weight!

I have also learned this- you really want to buy good quality cocoa powder and not the cheap Hershey’s stuff.  I have always bought Hershey’s, but this time when I needed more, my grocery store didn’t have any and I had to buy the more expensive Ghirardelli. Wow, what a difference in taste!! Worth every penny I spent for the higher end stuff.

Don’t worry about the cocoa powder not being sweet- bananas are so sweet that mixed with a little bit of cocoa, you get a nice dark chocolate flavor.  If chocolate isn’t your thing, you could easily swap out the cocoa powder for cinnamon (also very good for you!) or pumpkin pie spice, or maybe mix the two together- that would be delish!  Almond or cashew butter would also be amazing here, as would a sprinkle of coconut or a little sea salt on top.


Cocoa Dusted Peanut Butter Banana

  • 1 banana, peeled
  • 1 T creamy peanut butter
  • 1/4 t unsweetened cocoa powder

Spread peanut butter on banana. Sprinkle with cocoa powder and eat with fork.

Slow Cooker Chicken Enchilada Soup



Here’s another ultra easy slow-cooker dinner for you- I loooove this soup when it’s cold outside.  There’s something indulgent about spicy food from a tropical locale on a chilly day.  I found this recipe on, so not only is it simple to prepare and loaded with protein and veggies, it’s paleo-friendly too!  I don’t follow a paleo diet (obviously, if you’ve seen my other posts 🙂 so I add a side of whole grains- either brown rice or corn- so I don’t end up craving empty carbs later.

Another great thing about this soup is it freezes very well.  I like to put the leftovers into single-serving containers and freeze them to take to work for lunches.  This works out nicely because I don’t have to think too hard about packing lunches during some busy week in the future- I’ve got a few ready to go, and also because frozen soup won’t leak in my bag.

My co-worker, Brenda, shared a good idea for shredding chicken with me today- put the cooked chicken in the bowl of a mixer and use the beaters to shred it.  She says it really works well and will not turn the chicken into baby food.  I’m sure she’s right!  I know my Ninja blender is supposed to be able to shred chicken too, but I’m pretty sure I’d end up with chicken puree rather than chewable meat.

There are a lot of options for toppings here, so I’m not going to list them in the recipe- avocado, shredded cheese, lime juice, tortilla strips, or sour cream.  I like to use Greek yogurt in place of sour cream- I really don’t think they taste too different, and it’s so much healthier and we always have some in the house.  I put a dollop of yogurt on my bowl tonight- yum! What topping ideas do you all have?


Slow Cooker Chicken Enchilada Soup

  • 1 lb boneless skinless chicken breasts or thighs
  • 1 medium yellow onion, diced
  • 1 green bell pepper, diced
  • 1- 14.5 oz diced tomatoes
  • 1/2 T minced garlic
  • 2 cups chicken broth
  • 2 T taco seasoning

Add all ingredients to slow cooker and cook on low for 8 hours.  Use a fork (or mixer method referenced above) to shred the chicken before serving.  Serve hot, and garnish with toppings of choice.

Greek Yogurt Parmesan Chicken Dinner



I first saw this recipe on a Miracle Whip commercial when I was like, 13, and I’ve been making some version of it ever since.  This is a chicken dinner everyone will ask for again and again, I promise- even your pickiest eaters.  I know it doesn’t look the best, and it sounds even worse when I tell most people what’s in it, but tasting is believing.  I’ve made it for tons of different people over the years and every one of them has loved it, even the ones who were sure it was going to be disgusting!  All I can tell you is to give it a shot, even if you aren’t convinced right now.

The original recipe called for Miracle Whip, parmesan cheese, oregano, and garlic, I think.  I don’t like Miracle Whip at all, so I immediately switched it to mayo, and I also didn’t like the garlic in it so I removed that right away too.  I’ve experimented with substituting different amounts of mayo with Greek yogurt to make it healthier, and I’ve finally decided a 1:1 ratio gives the best flavor and texture.

This chicken tastes wonderful with brown rice cooked in chicken broth, and a simple side of veggies with olive oil or butter and salt and pepper.  This recipe will make lots of extra sauce because I like to put some on my rice, too.


Greek Yogurt Parmesan Chicken Dinner

  • 4 boneless, skinless chicken breast halves
  • 3/4 cup mayo
  • 3/4 cup Greek yogurt
  • 3/4 cup grated parmesan cheese
  • 1/2 T dried oregano
  • 1 cup brown rice cooked in chicken broth according to package directions

Preheat oven to 375 degrees.  Spray a 9×11 casserole dish with cooking spray and put chicken breast halves in dish.  In a medium mixing bowl, mix mayo, yogurt, cheese, and oregano. Spread evenly over chicken and spread any excess on bottom of casserole dish.  Bake 35 minutes or until chicken is cooked through.  Serve with brown rice cooked in chicken broth, and top rice with excess sauce.

4 Ingredient Slow Cooker French Dip Sandwiches



This is my husband’s favorite dinner, and it couldn’t be any easier to make.  Just throw four ingredients (unless you add the optional mushrooms, then it’s 5) into your slow cooker in the morning, let them cook all day while you’re at work, and your delectable meal will be waiting when you walk in the door at night!

I have used several different cuts of beef roast for this and they all work just fine.  To make this as healthy as possible, I buy whole grain bread for the sandwiches.  I also wait for sales on grass-fed beef roasts and buy a couple at a time since grass-fed beef has more omega-3 fats and is widely regarded as healthier than grain-fed beef.  I usually serve these sandwiches with a green salad of some kind.  We love the bagged kale salads with the dressings and toppings provided- they are so convenient and always taste great 🙂

I usually buy a package of sliced baby bella mushrooms to throw in the slow cooker with everything else.  If you don’t like mushrooms or don’t want to add them, leave them out.  I love mushrooms and I think they are a nice addition to the mix.  Plus, mushrooms are very nutritious!  They are a good source of B vitamins, selenium, antioxidants, and may even fight cancer.  You can read more about their nutritional value here:


4 Ingredient Slow Cooker French Dip Sandwiches

  • 1- 2 lb beef roast
  • 1 packet Lipton onion soup mix
  • 6 cups beef broth
  • 1 t black pepper
  • 1- 8 oz package sliced baby bella mushrooms (optional)
  • 1 loaf hearty whole grain bread, for serving

Place beef roast, onion soup mix, broth, black pepper, and mushrooms in slow cooker.  Turn heat to low and cook for 9 hours or until roast is cooked through and meat pulls apart easily.  Shred beef in slow cooker using two forks.  To serve, use slotted spoon to separate beef from au jus and pile onto sliced bread for sandwiches.  Serve with a cup or bowl of hot au jus on the side for dipping.

Spinach Tortellini Pesto Soup



This is a super fast soup, perfect for a quick weekday dinner.  It’s hearty and filling with a side salad on a cool day.  It freezes and reheats well if you have leftovers.  If you want a nice veggies-only side dish to go with another main dish, just leave out the tortellini- the broth, tomato, spinach and pesto make a great soup on their own.

The original version of this recipe was posted on, and you can view it here.   I have simplified the recipe by adding the pesto and scrapping several of the other ingredients.  If you don’t want to buy pesto, use the original recipe.

Spinach Tortellini Pesto Soup

  • 4 cups chicken broth
  • 1- 14.5 oz can diced tomatoes, undrained
  • 1 t minced garlic
  • 1/4 cup prepared pesto
  • 1- 9 oz package prepared refrigerated cheese tortellini
  • 4 cups spinach leaves
  • grated Parmesan cheese for topping

In a large stockpot, bring chicken broth, diced tomatoes, garlic, and pesto to a boil.  Add cheese tortellini and cook according to package directions.  Remove from heat and immediately stir in spinach until wilted.  Serve hot, and garnish with Parmesan cheese.

Apple Chicken Sausage Butternut Squash Casserole



It’s kind of hard to believe a casserole could be a quick dinner, but it’s true! This one takes an hour in the oven, so in that regard, it isn’t quick.  But as far as the amount of hands-on work, it only takes about 10 minutes.  I like dinners like this because I can put it in the oven and go on a run while I wait for it to cook, and when I get back, it’s ready.  This is very fall-flavored dish, is balanced, full of nutrients and tastes great reheated for work lunches 🙂

I found the apple-gouda chicken sausages I used at Costco, but I’ve bought apple sausage at Hy-Vee and Target before too.  My Hy-Vee store sells bags of fresh pre-washed and torn kale.  The butternut squash also came pre-peeled and chopped for $5 at Costco.  You can also buy fresh or frozen chopped butternut squash at most grocery stores.  For this ingredient, just use whatever amount you can get your hands on pre-peeled and chopped.  I got a big tub of it at Costco, so I used it all.  If you get 2 cups at the grocery store, use 2 cups.  If you can’t find it anywhere, and don’t want to buy a whole squash and cut it up yourself, which takes forever, I don’t blame you.  I’d honestly just skip the squash altogether in that case.  There are plenty of other goodies in this casserole without it.

Apple Chicken Sausage Butternut Squash Casserole

  • 1 cup uncooked quinoa
  • peeled, chopped butternut squash
  • 2 cups fresh kale, torn into bite-sized pieces
  • 1 large shallot or 1 small yellow onion, chopped
  • 3 cups chicken broth, divided
  • 1 cup apple cider
  • 1 T rice vinegar
  • 1/2 T dried sage
  • 1/4 t pepper
  • 6 apple chicken sausages, sliced

Preheat oven to 350 degrees.  Spread quinoa in bottom of casserole dish.  Pour 2 cups chicken broth evenly over quinoa.  Spread squash, kale and onion over quinoa.  In separate bowl, mix 1 cup chicken broth, apple cider, rice vinegar, sage and pepper and pour evenly over vegetable mixture.  Spread chicken sausage slices evenly over entire casserole.  Cover with aluminum foil and bake for 45 minutes.  Remove foil and bake for an additional 15 minutes or until quinoa is fully cooked.

White Chicken Make-Ahead Skinny Enchiladas



These enchiladas are soooo good.  The best comfort food.  Enchilada sauce, chicken, and cheese… all the best flavors right there together in one pan.  Enchiladas are a little more work than some of my dishes, since you have to roll them up, but I cook the chicken in the crock pot to save some time.  I like to make a pan of enchiladas on Sunday and freeze them when I have a busy week ahead.  Then on the day I want them, I just put them in the fridge the night before so they’re thawed and bake like usual.  I really like to have something like this for nights I have plans right after work, because my husband can put them in the oven, go off and do his own thing for a while, and dinner is ready when I get home.  He and I once got in a fight over the last two enchiladas when I’d made a pan of these.  I thought they were for me but he ate them.  It was ugly.  That’s how good these are.

When I make these, I like to throw an extra chicken breast or two in the crock pot to shred and eat on my lunch salads.

For tortillas, I use corn because when I’ve compared them to flour, they’ve been lower in calories and I prefer the flavor.  Flour tortillas are easier to roll, however, and the corn ones will probably split when rolled.  I don’t worry about the splitting too much, as it won’t matter a whole lot once it’s baked.  When comparing corn and whole wheat tortillas, the nutrition seems to be an apples and oranges comparison- they each have their own benefits, so choose which one is best for you.  White flour tortillas aren’t anywhere near as nutritious as corn and whole wheat, so I never buy them.  For the cheese, I use Irish Kerrygold cheese, as it is grass-fed, known to contain omega-3 fatty acids, and is generally considered healthy by nutritionists.


White Chicken Make-Ahead Enchiladas

  • 1 lb boneless, skinless chicken breast
  • 1/2 packet Hidden Valley Ranch dressing mix
  • 3 cups chicken broth
  • 10- 6 inch corn or wheat tortillas
  • 2- 10 oz cans green enchilada sauce
  • 3 cups shredded cheddar, Monterrey jack, Mexican blend or crumbled queso fresco cheese, divided
  • Ranch dressing of your choice for serving, if desired

Place chicken breast, chicken broth and ranch dressing mix in crock pot and cook on high for 3-4 hours or until chicken is no longer pink in middle.  Remove chicken from crock pot and using two forks, tear chicken to shreds, and mix with 1 cup cheese.  Spray 9×13 casserole dish with cooking spray.  Roll 1/4-1/3 cup chicken and cheese mixture into each of the tortillas and place in casserole dish.  Pour enchilada sauce over the rolled tortillas.  Sprinkle cheese evenly over the top.  At this point, you can either cover and freeze or bake.

If freezing: cover the dish with a freezer-proof cover.  The night before you want to cook, place dish, still covered, in fridge.  Cover dish with foil.  Bake at 350  degrees for 30 minutes. Remove foil and bake another 15 minutes until cheese is browned and bubbly and enchiladas are heated through.

If baking: Cover dish with foil. Bake at 350 degrees for 20 minutes. Remove foil and bake another 15 minutes until cheese is browned and bubbly and enchiladas are heated through.