Pineapple Teriyaki Slow Cooked Beef – ★★★★★

ImageWe are quickly approaching the first day of winter, and if you have not already broken out your slow cooker I recommend you do it now. Literally stop reading this and dust off your crockpot this instant! The chill has arrived and there is no better way to add  extra warmth to your home like the smell of a home-cooked meal. This recipe is so easy that I think even Perry could pull it off 😉 The flavor is perfect, but I have read reviews where people say that theirs came out too salty. Keep this in mind when you buy your teriyaki sauce. If they have low sodium or sweeter options for sauce I would go that route. I’ll let you in on a little trick I did to lessen the salty taste during the directions part of the recipe. Perry gave full stars and here is why:

“This dinner was just what I needed after a crappy day at work. I  could smell it cooking outside when I walked from my car to the apartment so I knew instantly  it would be a five star recipe. The flavor was explosive, and I say that because the pineapple slices were so juicy I almost couldn’t stop eating. I can not find fault with this recipe.”

Serves: 7+      Calories: 308.3      Time: 5-6 hours (high) / 7-8 hours (low)


  • 2 lbs stew beef
  • 24 oz (two jars) teriyaki sauce (reduced sodium is best)
  • 2 cloves garlic, minced
  • 20 oz can pineapple chunks, drained with juice reserved
  • optional: toasted sesame seeds to top, rice/veggies to serve


  1. Place beef in bottom of slow cooker (you can use frozen or unfrozen… We used unfrozen)
  2. Pour sauce and garlic overtop
  3. Cook on high for 5-6 hours or on low for 7-8 hours. My slow cooker cooks extremely hot so it only took us like 4 hours on low. If your cooker also cooks hot just keep an eye on it.
  4. When you have 30 minutes of cooking left throw in the pineapple chunks.
  5. TIP 1: if you think your sauce is too salty add a little bit of brown sugar (tsp by tsp until you get desired taste.)
  6. TIP 2: Our sauce was thin and salty so what I did was I added 1 tsp brown sugar AND a mixture of 1 tsp corn starch to 2 tsp reserved pineapple juice. This thickened up the sauce and made it sweeter at the same time. Worked like a charm!
  7. Serve over rice or veggies of your choice
  8. Enjoy!

*Photo is an original belonging to me

**Recipe adapted from


Lemongrass Chicken Pot Stickers – ★★★★★


Every time we go food shopping and pass frozen pot stickers I think “those would be fun to try and make at home.” I’ve literally been thinking about it for months and finally mustered up the courage to give it a try. These are pretty easy to make and taste phenomenal. I had some extra sweet chili sauce on hand in case the recipe was a bust but we didn’t need it since the flavor was just right. The most time consuming part was constructing all the little dumplings, so if you have kids that like to help in the kitchen this might be a great way to get them involved. Perry gave this one full stars and here is why:

These will make your kitchen smell so good. The end result was awesome. The bottoms were crunchy but the rest was a nice soft steamed dumpling. The flavor was spot on and we didn’t even have to use any extra sauce. Actually, using extra sauce would take away from the great flavor. We had these for a few days and they reheat really good. I’ll be requesting them again fairly soon.”

Makes: 24 potstickers      Calories: 45/potsticker        Time: approx. 45minutes-1hr


  • 1 lb ground chicken
  • 8 cloves garlic, minced
  • 1 inch ginger root, minced
  • 2-3 stalks of lemongrass, finely minced
  • 1 red bell pepper, finely chopped
  • 4 green onions, finely chopped
  • 2 tsp sesame oil
  • 4 tsp soy sauce
  • 3-4 tsp chili sauce (depending on your taste)
  • 1.5 tsp salt
  • 1 pkg round pot sticker wrappers (24 wrappers)
  • 2 tbsp cooking oil, divided
  • water


  1. In a large bowl mix together the chicken, garlic, ginger, lemongrass, bell pepper, green onions, sesame oil, soy sauce, chili sauce, and salt.
  2. Scoop 1/2 tbsp of the chicken mixture in the center of a pot sticker wrapper. With a moist finger, wet the outer edge of the wrapper. Fold the wrapper in half and pinch the top of the pocket to seal. Working from the two ends inwards, create folds and seal eliminating air pockets as you go.
  3. Repeat with the remaining wrappers.
  4. Heat 1 tbsp of the oil in a large skillet. When oil is hot add your pot stickers leaving room between each one. Fry until the bottoms start to brown. Add 1/2 cup of water to the skillet and immediately cover with a lid. (you may want to use an oven mitten when doing this because the hot oil will pop and burn your skin if you aren’t fast enough). Let the pot stickers steam for about 10 minutes. Once they are cooked through remove the lid and continue to cook until all the water has been evaporated from the pan.
  5. Do this process once more with the second batch
  6. Serve with sauce and/or hot sake and enjoy!

*Photo is an original belonging to me

**Original recipe was found at

Toasted Meatball Subs – ★★★★★


I love that pinterest gives me the inspiration to be creative and make delicious dinners. This time I had a lightbulb moment after seeing a meatball appetizer and an open face sandwich recipe next to one another. I crafted this little gem with a little help from I loved the crunchy whole wheat bread with cheesy chicken meatballs. I topped mine with buffalo sauce and perry took jalapeños on his. This recipe is a must try and I encourage trying different toppings. Perry gave these 5 stars and here is why:

“Kels nailed this one and I couldn’t hardly wait for the left overs. I usually find meatballs made with beef to taste kind of greasy so I liked that the chicken ones were not greasy, adding to the overall flavor. I snuck a taste of the meatballs before Kelsey made subs and I think they are delicious on their own, maybe with a sweet sauce to offset the jalapeño heat. Overall these were delicious and it seemed like Kelsey didn’t really make a mess of the kitchen. I give them full stars!” 

Serves: 5       Calories: 260 (this varies depending on your bread/roll)     Time: 45 minutes  


  • 1 lb ground chicken
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1 egg, beaten
  • 1/3 cup of whole wheat breadcrumbs or panko crumbs
  • 3 garlic cloves, minced
  • 1-2 jalapeño peppers, one diced and one sliced if you want to use it as topping
  • 1- 8 oz block of sharp cheddar, divided half shredded and half sliced
  • Whole wheat bread or rolls


  1. Preheat oven to 425 degrees Fahrenheit
  2. Spray a large baking dish or rimmed baking sheet with nonstick spray.
  3. In a large bowl combine  the ground chicken with salt, pepper, egg, bread crumbs, garlic cloves, chopped jalapeño and the grated cheddar. Mix thoroughly to combine. Roll into small/med meatballs. Bake for 30 minutes or until cooked through.
  4. Slice your rolls lengthwise.  Place 3-4 meatballs in each roll, then cover with sliced cheddar.
  5. Bake for 6-8 minutes
  6. OPTIONAL: Broil to brown the cheese. I wouldn’t do this because I personally don’t like to eat burnt bread…. 
  7. Top with your favorite toppings and enjoy! 

*Photo is an original belonging to me

*Recipe is adopted from