Dat'I Do-It Chicken Lettuce Wraps

So i promised i would post a recipe for the hot sauces i bought one of them is Dat'I Do-It hot sauce i love it! i found out about it from when i used to eat at firehouse subs its their signature hot sauce they sell in little fire hydrant bottle, i bought mine off hotsauce.com. its kind of a sweet spicy hot sauce but thick and chunky. you can use any kind of lettuce you would like i'm really picky about my lettuce i only like iceberg, lettuce boston bibb lettuce would work great with this too.

1 pound boneless chicken breasts
Olive oil
Kosher salt and freshly ground pepper
½ cup Dat'l do-it hot sauce
2 tablespoons soy sauce
1 teaspoon lime juice
 lettuce leaves, washed and separated (i used iceberg bc i don't like any other kind of lettuce)


For Topping:3 cups corn
1 tablespoon canola oil
Kosher salt and freshly ground pepper
1 tomato, seeded and diced
1  red onion, diced
Juice of 1 lime

Preheat oven to 375 degrees. Line a baking sheet with foil. bake chicken breast for 25 mins till done.


Meanwhile, combine the hot sauce, soy sauce and lime juice in a small saucepan. Slowly heat.


Move the roasted corn to a bowl and add the tomatoes, red onion and lime juice and toss well. Season with salt and pepper to taste.


Shred or dice the chicken, tossing with a little hot sauce. 


Place chicken in lettuce leaves, top with corn salsa. Drizzle hot sauce glaze to taste.

Calories-180 Carbs-14 Fat-4 Protein-28 Sugar-6 Fiber-2 

Baked Zucchini Fries

I can't believe I'm so behind on making these. I've seen them all over the Internet, i have no idea who came up with this amazing snack, but i must of eaten half the plate in 2 mins after i took the photos! I know a lot of you have plentiful gardens right now, this is the prefect little snack to make anytime of day Crispy,tender,flavourful dipped in marinara sauce,fries that taste like fried zucchini, only so much better for you and low in calories. 

2 or 3 organic zucchini (depending on size)

1 Large Egg White

1/4 cup Milk (i use organic fat free)

1/2 cup Parmesan Cheese

1/2 cup Panko Bread Crumbs or regular breadcrumbs

Olive Oil Spray

Preheat oven to 425°. Cut 2 zucchini into 3-inch sticks. Whisk an egg white in a small bowl, and add 1⁄4 cup milk. Combine 1⁄2 cup shredded Parmesan and 1⁄2 cup Panko breadcrumbs in a separate bowl. Dip zucchini sticks into egg mixture, and then roll in breadcrumb mixture. Coat a baking sheet with olive oil spray, and place zucchini on sheet spray again with olive oil spray. Bake for 25–30 minutes or until golden brown. serve with a side of marinara sauce. 

Calories 64-Fat 2g-Protein 4g-Sugars 2g-Fiber 1g-Sodium 232mg

Edamame Lo Mein

This is not the greasy Lo Mein from Chinese take-out, it tastes even better and is healthier for you. and you get plenty of nutrients with the addition of edamame, a great vegetarian protein source. if you haven't had edamame you should try it! i love the get them in their pods and put sea salt on them cold. you can usually find it in the frozen food section by the vegetarian frozen meals or veggie burgers. 

• 8 ounces brown rice spaghetti
• 2 cups frozen edamame, (shelled soybeans)
• 4 scallions, thinly sliced
• 1/4 cup fish sauce 
• 1/4 cup rice wine vinegar
• 3 tablespoons bragg liquid amino's
• 2 teaspoons sugar ( I use truvia)
• 2 teaspoons toasted sesame oil
• 1/8 teaspoon crushed red pepper
• 2 tablespoons olive oil
• 2 medium organic carrots, cut into matchsticks
• 2 small organic red bell peppers, cut into matchsticks

1. Bring a large pot of water to a boil. Add spaghetti and edamame and cook, stirring occasionally, until the pasta is just tender, 8 to 10 minutes or according to package directions. Drain.
2. Meanwhile, whisk scallions, fish sauce, vinegar, soy sauce, sugar, sesame oil and crushed red pepper in a small bowl until the sugar is dissolved.
3. Heat olive oil in a large nonstick skillet over high heat. Add carrots and bell peppers and cook, stirring often, until slightly softened, 3 to 4 minutes. Add the pasta and edamame. Cook, stirring occasionally, until the pasta is crispy in spots, 1 to 2 minutes. Add the sauce and stir to combine.

410 calories-carbs-53-fat-18-protein-15-sugar-1-fiber-10

Salmon Quesadillas

Yup another quesadilla i checked today i actually don't have many quesadilla recipes on here at all. since i found out about la factory tortilla i love using them! i also buy the 100 calorie ones so this quesadilla is 380 calories. i never had a salmon quesadilla before and this was amazing i adapted the recipe from Sandra lee with just salmon avocado,tomatoes and cheese very simple! 

serving size- 1 quesadilla. calories-380 carbs-17.5  fat- 14.5 protein-14.5 fiber-15

1 salmon fillet, shredded (i used half of my fillet depends on how big the fillet is)
mixed cheese, mozzarella and cheddar
1/2 a avocado
1/2 a tomato
juice from half a lemon
1 tortilla
salt and pepper to taste
oil olive spray
salsa and sour cream (optional)

First make the guacamole, so in a small bowl, mash the avocado. Chop the tomatoes in small pieces and add the tomatoes to the avocado bowl. 

Add the lemon juice, salt and pepper and mix well. Set aside.Shred the smoked salmon using a fork. Shred the cheese. spray tortilla with olive oil spray on both sides.

When skillet gets hot add tortilla. Over the tortilla add cheese,salmon, guacamole, and another layer of cheese. 

fold tortilla over and gently flatten with spatula and flip the quesadilla over let it brown slightly. Cook for another min until the cheese melts.

Serve warm with sour cream and salsa on the side.

Crunchy Honey Chicken

Today is a huge day for me! as most of you know i have been losing weight since last year i got out of the 120s lbs today! i have been working so hard. i wish i started years ago when i noticed my weight gain after high school. i decided to make a nice fulling dinner i found this on How Sweet it is blog  its amazing! i always have honey on hand for my oatmeal which is my favourite! you can add any kind of veggies you like i just got red peppers and snap peas in mine.

1 pound thinly sliced, boneless, skinless chicken breasts

2 egg whites

1/3 cup cornstarch (or flour – for dredging)

1/2 red pepper, thinly sliced

a handful of sugar snap peas (about 3/4 cup)

1 clove garlic, minced

3 tablespoons olive oil

1 tablespoon soy sauce

1/4 cup honey

salt and pepper to taste

Prepare and slice all veggies. In 2 separate bowls, add the egg whites (lightly beaten) and the cornstarch or flour in the other bowl. (The cornstarch will yield a “crispier” chicken). Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add veggies with a sprinkle of salt and pepper and sauté for about 5 minutes, until softened. Add in soy sauce and garlic and stir so veggies are coated, about 60 seconds. Remove from skillet and set aside in a bowl.

Cut chicken into 1-inch pieces and season with salt and pepper. Heat the same skillet (or you can use a different one, I just use the same to make it easier) over medium-high heat and add remaining olive oil. Dip chicken pieces in egg whites and then lightly dredge in cornstarch. Add to the skillet and let brown for 2-3 minutes, then flip. Continue with remaining chicken pieces, and do so in batches if needed.

Once chicken is cooked, add veggies back in the skillet. Add honey and thoroughly mix to combine. Taste and season with salt, pepper, additional honey or soy sauce. Serve with rice.

Easy Jalapeño Canning

When i was at the store a couple weeks ago i noticed the jalapenos were huge when i went shopping the other day i picked up a bunch to can. ive only done dill pickles and bread and butter pickles last year with my mom the dill was amazing! one day when i have a house with my husband i really want to have a huge garden with veggies so i can can everything. 

• 10 jalapeños, washed
• 1 TB pickling spices or improvised blend
• 2 TB white sugar
• 1 – 2 cups white vinegar

1. Immerse jalapeños in strongly boiling water for three minutes.  Remove from water and allow to cool slightly on counter.  When they have cool enough to be manageable slice about a cm thick.
2. Put spices in the bottom of a 500 ml Mason jar.  Pack jalapeños slices into jar.  Bring vinegar to a boil and pour enough over slices to cover.
3. Allow to cool on the counter for a couple of hours.  As the jalapeños slices settle the vinegar may need to be topped up in order to keep them covered.

Joe Perry's 'Rock Your World' Quesadillas

This yummy recipe is from the hard rock cafe i had it years ago when my family and i went for my brothers birthday. i fell in love with it! Joe Perry has his own hot sauce that is inside with chicken,pineapple and cheese. if you don't know who Joe Perry is he's the lead guitarist for Aerosmith one of my favourite bands! i ordered the hot sauce from hotsauce.com. its called Joe Perry's Mango Peach Tango! 

Yield: 4-8 servings.

1 1/2 cups grilled chicken breast, diced in 1/2 -inch pieces

8 (10-inch) flour tortillas

Olive oil for brushing tortillas

1/4 teaspoon chili powder

2 cups shredded Monterey Jack cheese, divided

4 tablespoons Joe Perry's Mango Peach Tango Sauce 

2/3 cup pineapple slices grilled and diced in 1/2 -inch pieces

guacamole (optional)

sour cream (optional)

1. Brush one side of flour tortilla with oil. Place oiled side down on heated, large nonstick skillet. Lightly dust with chili powder. Sprinkle 1/8 cup cheese over half of tortilla.

2. Combine diced grilled chicken, diced grilled pineapple and Tango sauce. Stir until chicken and pineapple are coated with sauce. Divide mixture into 8 portions. Put 1/8 of the mixture on top of the cheese. Top with 1/8 cup cheese. Fold tortilla over and gently flatten with spatula. Let bottom of tortilla brown slightly, and then gently flip over to brown other side.

4. Remove tortilla from skillet and keep warm. Repeat with remaining ingredients. Garnish all with guacamole,pico and sour cream.