All About That Taco Life

This recipe came from Mrs. Happy Homemaker and is one of my absolute favorites. It is so yummy and makes a lot so it perfect for meal prepping for the week. There is some spice to it, so be aware of that if you do not like spicy foods.

I chose to use chicken and I halved the recipe because I did not need 4 pounds of meat for one week of lunches. I also did not use the onion.

Step one is to season the chicken well with salt and pepper.

Step 2 is to heat the oil on the stove and sear all sides of your meat.

Next, put the chicken into the slow cooker and add in the rest of the seasonings, hot sauce, and chile peppers.

Let the meat cook for 8 hours on low heat. Once it is finished, move to a separate bowl and shred it using 2 forks.

If you prefer to not have all the juice you can just dump it, however since I was keeping it in the fridge I wanted to make sure that it didn’t get dry.

Put it in your taco shell, add all of your favorite toppings, and Enjoy!

Full Recipe and Directions

Ingredients

  • 4 pounds of beef, pork, or chicken
  • Salt and Pepper to season meat
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 (7 oz) diced green chile peppers, undrained
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 tablespoons garlic powder
  • 1 (5 oz) bottle hot pepper sauce
  • 1/4 cup water

Directions

  1. Trim the meat of any excess fat, and season well with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the meat in the hot skillet, and sear it quickly on all sides.
  2. Transfer the meat to a slow cooker and top it with the chopped onion. Season with chopped green chiles, chili powder, cumin, garlic powder, and hot pepper sauce.
  3. Cover, and cook on low for 8 hours or until meat is tender and falling apart, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker (add more liquid if needed).
  4. Transfer the meat to a bowl and shred it using 2 forks.

Check out more of Mrs. Happy Homemaker’s recipes and let us know what you think. Until next time lovelies!

Pineapple Chicken Bowls

I found this recipe from The Culinary Compass and meal prepped it for my lunches this past week. It was so good, I’m going to share it with all of you.

The first step is to add the chicken, reserved pineapple juice, 2 tbsp. soy sauce, and ginger into a gallon size bag.

Mix it together and let it sit in the bag for 30 minutes.

In a skillet melt 1 tbsp coconut oil.

Add the garlic and red pepper flakes and cook for 1-2 minutes.

Add the pepper and onion and cook until tender (about 7 minutes). *I was only meal prepping for 3 days worth so I used half a pepper instead of a whole one.*

Add in the pineapple and cook another 2-3 minutes before removing from the skillet.

Add in 1 tbsp coconut oil to the skillet and let it melt.

Add in the chicken and cook until no longer pink, roughly 9 minutes.

Add in 2 tbsp soy sauce, as well as lime juice. Stir the veggie mixture back into the chicken and let simmer 2-3 minutes.

Serve it hot, or pack it into lunches like I did. I made brown rice to go along with it, but you could use white rice, or cauliflower rice if you are doing keto.

Full Recipe and Instructions

Ingredients

  • 1.5 lbs chicken breast, cut into 1″ pieces
  • pineapple juice, reserved from pineapple chunks
  • 4 tbsp low sodium soy sauce, divided
  • 1/2 tsp ground ginger
  • 2 tbsp coconut oil, divided
  • 1/2 tsp garlic
  • 1/2 tsp red pepper flakes
  • 1 green pepper, diced
  • 1/2 red onion, diced
  • 20 oz can pineapple chunks
  • Juice of 1 lime
  • Optional: brown rice, to serve

Instructions

  1. In a gallon bag, add chicken, reserved pineapple juice, 2 tbsp of soy sauce, and ginger. Mix together and set aside for at least 30 minutes.
  2. In a skillet, melt 1 tbsp of coconut oil. Add garlic and red pepper flakes, cook for 1-2 minutes. Add in green pepper and red onion. Cook until tender, about 7-8 minutes. Add pineapple chunks, cook an additional 2-3 minutes and remove from skillet.
  3. Add in remaining 1 tbsp of coconut oil, add chicken and cook until no longer pink 8-10 minutes. Add remaining 2 tbsp of soy sauce and lime juice. Mix and add veggie mixture back in. Let simmer 2-3 minutes.
  4. Serve over brown rice. Serve warm or save for later!

If you try it out let us know in the comments below. Check out some more of The Culinary Compass recipes here. Until next time lovelies.

Yummy for the Tummy: Sushi Style!

Yesterday, I went to a sushi bar for the first time to try actually sushi. I have been to places that sell sushi before but every time I went, I ended up getting bento boxes with at most a California roll. I decided to be adventurous and try it out with one of my friends!

My Order

I ordered a Bahamas roll which had crab and mango as well as avocado with a crunchy top. This roll is on the left side in the picture below. I also ordered a Paradise roll which had shrimp tempura, lobster salad, salmon, and avocado with special sauce on top. This roll is on the right side in the picture below.

I tried to order different types of sushi with different meats to add variety and see what I would like. The textures were different for these two with the Bahamas roll being more soft and chewy while the Paradise roll had more of a crunch to it.

Health Benefits

Sushi has many different health benefits. Here are only a few to list:

  • helps manage weight loss
  • helps prevent cancer
  • sushi is rich in omega 3 and fatty acids
  • great source for calcium to build strong bones
  • source for iron in your blood
  • helps slow down the aging process of your skin
  • as well as a great source for protein

You can read more about these benefits more in depth on the article “11 Amazing Health Benefits of Sushi” at the link below.

 

Overall, my first experience with sushi was nothing that I ever imagined it to be. It was above and beyond! Researching the benefits that it gives also makes it exciting to try sushi and hopefully try more.

What were some of your experiences with sushi? Comment below!

“11 Amazing Health Benefits of Sushi”: https://www.naturalfoodseries.com/11-benefits-sushi/

Smooth Sipping – Part 2

Good Morning! Today is the day. Smoothie prep!

Thank you for your input or votes that popped up in the comments. I also recieved help on choosing and narrowing down the options from my fellow Wisco Girl team members. Below is the smoothie schedule. Feel free to try them out with me. A review blog will be posted on Saturday. Until then my lovelies! 😀

Smoothie Agenda

Monday  Strawberry Oatmeal Breakfast

Tuesday  Honeydew

Wednesday  Kiwi Strawberry

Thursday  Watermelon Cucumber

Friday  Peach Pie

 

Fruits, Veggies, Omegas Oh My!

Going to restate the obvious here. Poor dieting hurts vital organs, affects metabolism, and more often than not, leads to weight gain. It’s something we all know and has been preached to us many times by doctors.

But, what I have never been told is that is affects the largest organ on your body. Skin. A poor diet affects the health of your skin as well as how it ages.

Pucker Up That Fishy Face

I remember when I used to say ‘Here fishy, fishy, fishy. Come and bite on my hook’ as a kid, well now I mean it! The omega-3 fatty acids that are found in fish (e.g. salmon) reduce inflammation and helps moisturize skin. If I had known this in high school, less money would have been spent on retouching my photos to reduce redness and hide acne but I wasn’t much of a fish person back then.

Eat Those Tiny Green Trees

I knew broccoli was one of my favorites for a reason. Besides being a good source of vitamins and minerals that are important for skin health, broccoli holds a compound called sulforaphane. This compound is a powerful agent to protect skin against sun damage in two ways. One, neutralizing harmful free radicals and two, switching on other protective systems in your body.

The Super Food

Avocado has been a major trend in the health world for a while now and there is a reason for that. These large berries (yes, they are berries. Mind blown!) are high in fats that benefit many functions in your body. So what does it do for the skin? The fats provided in the avocado are essential to keep your skin flexible and moisturized. This super berry is also a great source of Vitamin E, which many American do not get enough of. 

In total, including the three above, there are twelve foods that benefit your skin. Unfortunately I could not list them all otherwise, you would be reading a book. SO, for all you lovely readers, I included a link to the article where I found this information.

https://www.healthline.com/nutrition/12-foods-for-healthy-skin.

Also, feel free to click that little follow button. Until next time lovelies!

Welcome to Wisco Girl Curves!

Hello Everyone!

Thank you for visiting our blog. We were inspired to create this by our desire to start changing our lives and habits in order to become healthier and more confident with ourselves.

First off, allow us to introduce ourselves.

Hey everyone!  My name is Hana.

I am currently a full-time college student studying Digital Marketing.  I have definitely gained the Freshman 15, and am now working on losing that again and getting back to my pre-college weight.  Being in school and working a part-time job, does not give me time for much else.  I am hoping to change up my diet and substitute my junk food go-tos for healthy options instead.  I prefer at home workouts over going to the gym, so hopefully, we can discover new ways to be active together!

Hi guys! My name is Kelly.

Five years ago, I had a beautiful baby girl. However, I found that getting back to pre-pregnancy weight is harder than I thought. It does not help that most of the time I turn to unhealthy choices for food but with going to school, working, and being a mom, it is very convenient. However, I am very excited to take steps to change my lifestyle and making healthier choices. I am very much looking forward to sharing my journey with all of you!

Hello lovely people! My name is Abby.

I am currently a full-time special education teacher. I just graduated last May from UW-Madison, so this is my first “big girl” job. I used to be very athletic in high school and college, but in the last few years, the idea of working out and staying healthy has dwindled. I decided that this would be the year to change my life around. I’m excited to take this journey, and have you all along for the ride!