The Wifey’s Slow Cooked Pulled Pork Mini Sandos


Last Sunday was my niece Izzy’s 3rd birthday party and my brother in law Andy made pulled pork in his slow cooker. People were acting like they were starving contestants on Survivor and had just been given a food prize. Just wolfing them down.

He gave me a pretty simple recipe, which I modified and made into The Wifey’s version.

Ready? Let’s Get Wife’d Up!

What You Need/Grocery List:

  •  a package of pork shoulder & butt
  • a can or box of chicken broth
  • a medium yellow onion
  • 4 cloves of garlic
  • cinnamon
  • cumin
  • salt and pepper
  • chili pepper
  • apple cider vinegar
  • brown sugar
  • a bottle of bbq sauce- I used Sweet Baby Ray’s
  • mini King’s Hawaiian rolls


What To Do:

  • cut your medium yellow onion into slices
  • slice 4 cloves of garlic
  • pour the can of chicken broth into the slow cooker
  • pour 1/4 cup of apple cider vinegar into the slow cooker
  • dump the sliced onions and garlic into the pot and spread out
  • dump 1/2 cup of bbq sauce on top
  • mix : 1 tablespoon of brown sugar, 1 tablespoon of chili powder, 1 tablespoon of salt & 1 teaspoon of cumin into a large bowl.
  • dry off your pork pieces and then dump them into the bowl, and coat with the spice mixture
  • layer the pork in the slow cooker , add 1 cup water and cook on low for 8 hours



  • pull out the pieces from the slow cooker and put them on a large cutting board, pull apart with two forks. it should fall apart easily. at this point I separated the men from the boys (pork and onions) and set the onions aside for people to use if they want. place pork into a large bowl.


  • pour the liquid from the slow cooker into a pot and boil it for 15 mins or so- until about half of the liquid is gone.
  • dump 1 cup of the liquid over the pork.
  • slowly mix in remaining bottle of bbq sauce until it’s one big bowl of magic


  • serve on mini rolls, accept praise.


The Wifey’s SUPER BOWL of Enchilada Pie

Who’s excited for Super Bowl Sunday?!?

Me too!

I mean, even if you don’t like the NFL, Katy Perry or the commercials- you have to like the parties, right??

Today’s recipe is perfect to bring to your friend’s house or to make at home for your party- even if it’s just a party of two or one. As always- feel free to modify (subtract the chicken, swap chicken for beef, omit onions) cause it’s YOUR dish.

This bad boy recipe is a keeper and Alex swears it’s even better the next day, so don’t fret if you make a whole pot and it’s just for one- TREAT YOself!

Do i smell CHICKEN?!?!

Do i smell CHICKEN?!?!

The Wifey’s SUPER BOWL of Enchilada Pie



not pictured- raw marinating chicken

not pictured- raw marinating chicken

  • a pkg of corn tortillas
  • a bag of shredded Mexican blend cheese
  • a pkg of Cojita cheese
  • a bag or can of enchilada sauce
  • a can of refried beans
  • a small yellow onion (we’ll be using a half- chopped)
  • a bag of instant/ready rice- Spanish blend
  • a small can of green chills (located in the taco isle with the beans, mix and sauce)
  • a packet of taco mix
  • a package of chicken breasts – either already cut into tenders or whole (raw) OR a cooked chicken from the deli
  • a bag of tortilla chips (I like Donkey brand)
  • a small tub of sour cream or greek yogurt
  • a small jalapeño
  • a couple tsps of vegetable oil (if you’re cooking your chicken) and a pat of butter
  • a croc pot OR baking dish


  • the night before you want to marinate your chicken breasts and store in zip locks or tupperware. I dumped about half cup of jalapeño vodka and half the taco mix packet into a tupperware, added the chicken tender cutlets and shook it up. You can use oil or any spiced marinade you have laying around.
  • if you are using your oven- pre heat to 350 degrees
  • pour your oil into a large skillet and pat of butter and turn on medium/low heat
  • cook the chicken until browned on both sides and SLIGHTLY undercooked. You want to see no or very little pink- but don’t want to overcook since it will be baking as well in the pot or oven.


  • while the chicken is cooking combine the: refried beans, 1/2 cup of both cheeses, small can of green chills, a dash of the enchilada sauce, rice and your chopped onions into a bowl.


  • when chicken is done, cut into small pieces and add to the mix- give it a stir and add a dash of salt and pepper.
  • pour enough enchilada sauce to cover the bottom of the croc pot or baking dish.
  • begin to layer: lay a tortilla on top of the sauce, add enough mix to cover the tortilla when spread out, add a sprinkle e of cheese and a drizzle of enchilada sauce. Repeat until your stack is three layers high.


  • place a corn tortila on top and cover with cheese and remaining sauce. Add a few thin slices of jalapeño in the middle for color.
  • OVEN: bake for about 1 hour, checking to make sure the cheese isn’t burning. CROC POT/SLOWCOOKER- cook on LOW for 2 and a half hours.
  • keep slow cooker on “warm” until you’re ready to serve it- but only for a max of two hours.
  • Slice into pieces and serve with sour cream/greek yogurt, tortilla chips and assorted hot sauces and enjoy being the night’s MVP!
I served Jordan a slice - he ate the evidence

I served Jordan a slice – he ate the evidence as soon as he finished filming



The Wifey’s Low Carb- Super Skinny Turkey Burgers



However… I know that we (most people who read the Wifey and my friends in general) are still trying to drop those darn December lbs…SO- I decided to step out of my little Wifey box and create the *perfect* turkey burger.

Let’s just PAUSE right now- I know what you are thinking… “How can you possibly create the *perfect* turkey burger when you DONT EAT TURKEY?!?!?”

And I hear you.

But- lucky for me I have two very honest taste testers: My camera dude Jordan and Alex.

And PAUSE again- I know again what you’re thinking: “Well you are paying one of them and married to the other so…come on…how are they really gonna tell you if they like it or not!?”

Well- if they eat the entire plate I serve them- they like it.

If they rave about it- they really like it.

If Jordan texts me later about it…well then, it’s really a home run. (disclaimer- that hasn’t happened since the enchiladas… BUT Alex did say that this was – hands down- his #1 favorite recipe to date…soooooo)

But let’s get back to the real issue- a Turkey burger that will fill you up without weighing you down. You ready?

Let’s Get Wife’ed Up.


What You Need/grocery list:

  • a half pound of ground turkey breast. * I got mine from the Whole Foods counter
  • a half cup crumbled feta cheese
  • a small zucchini
  • half of a small yellow onion
  • about 3 kalamata olives- chopped up
  • a clove of roasted garlic (hit up your local deli salad bar for this OR take a bulb of garlic, drizzle 1 tbsp olive oil on top, wrap in foil and roast in oven set at 400 for 45 mins)
  • salt and pepper and 1 tsp of ground parsley – dry is fine, if using fresh- mince it first- aka- cut it up super small
  • 2 tsp vegetable oil
  • a grater

What To Do:

  • heat a large pan (not pot) on medium heat with about 2 tsps of vegetable oil
  • chop your half of an onion until it’s in small bits (or minced)- throw it in a big bowl
  • cut your zucchini in half- either long way or short. Grate the zucchini on the light side until you have about a cup’s worth or the whole thing is done- add it to the bowl
  • grate your garlic- this doesn’t produce a lot of garlic- and that’s ok. Add it to the bowl.
  • add the olive chop
  • take your turkey meat and dump it into the bowl
  • crumble the feta (if needed)- add it into the bowl
  • add the seasoning
  • use your hands and get duuuurty- mix everything together until you feel like it’s one big happy family
  • roll 3 (or so) balls of the meat into patties and flatten. Add them to the heated pan- which is now on LOW heat


  • let them cook for about 3 mins a side or until they are brown- but NOT burned. I normally flip them a few times to get an even patty.
brown, not blackened- ok?

brown, not blackened- ok?

  • cut into them with your spatula (or fork) and make sure there is no pink meat- if it’s all white/grey- it’s all good.
  • serve over greens, with a side of cucumber, or homemade “aioli”.


  • dare your “loves” to question how these Burger Babies can possibly be so healthy – yet taste SO fantastic.

Watch me sizzle these babies HERE

How To Save a Stew- Wifey Style

In honor of the NCAA Football Championship game, I decided I’d cook a real “manly” meal for Alex.

So I sent him a list of ideas and OF COURSE he choose: Beef Stew.


What’s wrong with that you ask? Oh, just 1. that it’s his favorite meal from childhood 2. I’d never made it before 3. I don’t eat beef so I can’t try it and season as I go.

BUT in true Wifey fashion- I “manned” up and accepted the challenge.

It was guys. It really was.

In the end- 7 hours later- it was pretty much exactly what Al was dreaming of and he ate two helpings and took the rest to work.

How did it go wrong and then end up right?

Let’s get Wife’ed Up.

Wifey’s What A Croc Beef Stew over rice

What You Need/Grocery List:

  • 2 lbs beef stew chunks (I used only 1b and it wasn’t enough) They sell this in the butcher section, I got mine from Whole Foods- organic
  • 3 carrots or a bag of frozen sliced carrots
  • 1 bag of frozen peas
  • 3 large potatoes
  • 1 large yellow onion
  • 1 box or can of beef gravy – you can also use beef stock, I used gravy for added POW
  • 1/2 cup Worstesture sauce
  • 2 tbs of tomato paste
  • flour- just make sure you have lots on hand
  • 2 bay leaves
  • salt & pepper
  • white rice- instant or not- it’s your jam
  • a big ziplock bag
  • vegetable or canola oil
  • a croc pot or slow cooker

What To Do:

  • cut potatoes into large chunks. I halved, then quartered, then cut them so they were all about the same size. Think- you need to use a knife and fork to cut for a bite- drop into pot


  • cut onion into slices- drop in pot


  • if you’re using fresh carrots- cut into circles or get fancy and slice of each rough side so it looks like a box and cut little squares- dump into pot

i did both- squares and rounds

  • dump about 1/2 cup of frozen peas into the pot. At this point I freaked – hence no photos of the peas.
  • heat a pan with a couple tsps of canola or vegetable oil- as you prep the meat

you will get no photos of the next few steps because I was in frantic mode

  • take a 1/2 cup of flour, 1 tbsp of salt, 1 tbsp of pepper and the meat and put them into a big ziplock bag- shake and coat so the meat is evenly covered.
  • take the meat in batches and sear each side in the hot pan until the meat is brown. SEAR it- don’t over cook it. Just make sure it hits almost all sides and turns a different color. This happens quick- so I advise to do about three chunks at a time. When they are brown- drop em into the pot
  • pour your box or can of gravy over the top of everything
  • dump 1/2 cup of Worsteschire on top of everything
  • add 2 bay leaves to the mix
  • sprinkle 1 tbsp salt and 1 tbsp pepper up in there too


  • put your Croc pot on HIGH and set for 6 hours- place the lid on top
  • stir every few hours or so (if you can- if not- no biggie) and add a pinch of salt and pepper with each stir
  • after about 6 hours your stew should come out pretty BOSS. serve over noodles, rice, with bread- or solo.


I opened my pot around the 5 hour mark to show Alex and wasn’t greeted by a beautiful thick stew- rather it looked more like soup. There was zero thickness. I silently freaked and went to the internet to search for how other Wifeys fixed their issue.

Here’s what worked for me:

  • take out 2-3 cups of stew liquid (try to only get the liquid) and dump into a sauce pot
  • add 2-3 tbsp of tomato paste and stir
  • add about 1/4 cup of flour and whisk over medium to low heat until there are no lumps in your gravy.
  • still not thick enough? slowly add flour while you whisk – a bit at a time- until it’s how you’d like it
  • add 1 tsp salt and pepper, stir
  • return your now THICK gravy to the pot and stir with the rest of the stuff to combine
  • let it continue to cook for the final hour
  • serve your perfection with confidence- they never even knew there was an issue! WINK.


Holiday Or Anytime Kale Casserole

WHOOPS- this Wifey was so busy that she forgot to post this totally killer Kale side dish recipe!!

Whateves, right? This dish works for any day of the week, holiday or not.

Disclaimer- it’s not healthy. At all. But, it’s a no-fail crowd pleaser and sometimes that’s more important.

My Aunt Judy’s spinach casserole was the muse for this meal and I added my own little Wifey twist.

This also makes a real serious dip if you wanna serve it with tortilla chips- carb city, population- your guests!


What You Need/Shopping List:


the fancy cheeses up the $ of this dish, but it should still be under $20…making it a special occasion dish.

  • 4 laughing cow swiss cheese triangles
  • 1/4 cup of goat cheese
  • 1 bag of swiss cheese
  • a cup of Emmental cheese
  • 1 bag of frozen kale, thawed and drained
  • a stick of butter
  • a cup of mayo
  • a medium yellow onion, chopped
  • two eggs
  • a bag of stuffing mix
  • a can or box of cream of mushroom soup
  • salt and pepper
  • a baking safe dish

What To Do:

  • preheat oven to 350 degrees


  • in a large bowl dump the; swiss, emmental, goat and laughing cow cheeses, mayo, eggs, onion and soup, mix with hands- until its one big mess.

DO NOT use a whisk- hands are much more effective

  • add a tsp of salt and pepper, mix and repeat
  • put butter into the microwave to melt (for around :15 seconds)


  • dump stuffing mix into a separate bowl, and pour butter into mix, combine


  • slowly add a little stuffing mix to the other mix a bit at a time until it’s all combined- saving about a half cup to crumble on top.
  • spoon mixture into baking dish, spread evenly and sprinkle the remaining stuffing/butter mixture on top


  • bake for 40 mins or until golden brown


  • ENJOY!

How cute is this cutting board!? My brother & sister in law got it for me.

Step By Step Video- here!

Super Skinny Tortilla Soup

Our nickname for this girl is Jabba The Hut- because- well, isn’t it obvious?!?

and she's actually down a few lbs!

and she’s actually down a few lbs!

Currently, I can relate.

Over the holidays I dove face first into; cheesy potatoes, heavy breakfasts, creamy soups, bread and more bread and basically anything else I wanted to eat. Not to mention the fact that it is literally freezing in Chicago right now and all I want to do is blanket myself in mac and cheese.

It helped a bit that Alex and I recently went to Miraval Resort in AZ, and their uber healthy meal program helped kick our a$$es back into gear. BUT…let’s just say that I may have sprinted to the closest greasy breakfast spot in the airport as soon as we left the health ranch.

Now that we’re home I’ve decided that it’s time to TRY to eat healthier even if it’s so cold that going for groceries is terrifying.

Ya’ll know that I’m a huge fan of soups- they are filling and mentally they just seem to satisfy more than a salad- at least for me. I’ve shared a few soup recipes and I like to think this one as the Veggie Shili’s cousin.

My mom has been serving her skinny tortilla soup recipe for years and every time she does- people BEG for the recipe. I modified it a tad- to make it even healthier- but please feel free to fatten it up as you wish.

Super Skinny Tortilla Soup


What You Need:

you should be able to buy all of this for $10-$15

you should be able to buy all of this for $10-$15

  • two jars of salsa *my mom uses Pace brand, I used generic hot and medium
  • a container of fresh pico de gallo
  • a can of black beans
  • a can of garbanzo beans
  • a can of kidney beans
  • a can of corn
  • a can of quartered artichoke hearts
  • a can of veggie or chicken stock
  • a handful of healthy tortilla chips
  • a handful of reduced fat Mexican blend cheese
  • 2% or fat free Greek yogurt
  • salt and pepper


  • a rotisserie chicken , shredded
  • a can of refried beans
  • sour cream in place of greek yogurt
  • tortilla, warmed for :10 in microwave for the side

What To Do: 

  • dump the salsa, pico, kidney, black, garbanzo beans, artichoke hearts, corn, and stock into a large pot and heat on medium.

the artichoke hearts add bulk and mimic chicken if you’re choosing to go veggie with your batch

  • if the beans you’re using are unsalted, add a generous pinch of salt to the mix , stir and taste, add more as needed.
  • if you’re adding chicken and refried beans- do this now and stir.
  • when soup begins to bubble, taste again for flavor and heat.

this will serve a LOT of people, and it freezes for reheating

  • serve in a bowl, sprinkle with cheese, add a dollop of greek yogurt (or sour cream), crunch a handful of the chips and sprinkle on top.


  • set out some hot sauces so your audience can dial up the heat if they like and enjoy GUILT free!
YUM! This is veggie, low fat and guilt free?? Yes.

YUM! This is veggie, low fat and guilt free?? Yes.

Step By Step Video – here!

Wifey Shiksa Latkes

I’ll never forget the first time my now husband asked me to make him latkes for Hanukkah.

At that time I was still playing the “I can cook anything” card…and I was terrified to make him a traditional holiday dish that I’d never tried before.

Guess what? They are SO simple to make…especially when you cheat them – Wifey style.

He fell in love…and so will anyone you serve these to.

Wifey Shiksa Latkes

What You Need: 

  • a bag of frozen shredded hash browns- frozen veggie section of grocery store
  • an entire thing of vegetable oil
  • 1 tsp salt and 1 tsp pepper
  • apple sauce and or sour cream
  • a medium yellow onion- chopped- OR pre chopped onion
  • 2 eggs
  • 1 and 3/4 cups matzo meal- ethnic foods isle

What To Do: 

  • thaw the hash browns then squeeze the water out of them with your hands- a paper towel or cheese cloth.
  • heat a  skillet or pan with an inch of vegetable oil on medium until its hot- throw a shred of potato in the pot to see if it sizzles- if it does- its GO TIME.
  • mix the drained hash browns, onion, salt and pepper, eggs and matzo meal in a bowl- with your hands until they are combined and all mixed up together.
  • scoop out 3 inch (or about a half of a hamburger patty) balls of the mix and drop them into the hot oil using a slotted spoon- press down a little when you drop em in.
  • *Be sure to only do about 3 at a time and DO NOT crowd them*
  • after about 3 mins- flip them- they should be golden brown. Then flip again after another three mins until they are cooked evenly on both sides. If they need more time on either side- don’t be afraid to flip them a few more times. Remember though- they will continue to cook a bit when you go to blot them on paper towel so you want them golden- NOT brown at the end.
  • Blot with a paper towel to help with the extra grease…then serve with a little apple sauce and or sour cream and ENJOY!

Wanna Watch It? Here!