crockpot hawaiian beef and cabbage tacos

Hello!  Did you celebrate cinco de mayo yesterday?  I used a few more latin-ish songs in body pump and made tacos!


Nothing was very mexican-ish about my tacos though, other than the tortillas.  If you aren’t feeling tortillas you could easily use a hamburger buns or pita as your filling holder, or even just eat the cabbage and beef together (which I did – so good!) and call it a simple and tasty dinner, no holiday required.


For my hawaiian teriyaki sauce I used this bottled kind, which I’ve used many times with beef and it turns out wonderful every time.  I’ve actually used the same crockpot recipe and method with chicken, and it just isn’t as good, so I do recommend the beef.  The cabbage is basically a homemade coseslaw made with mayo… that’s the only unheatlhy thing about this.  But it’s SO good!  The creamy mayo pairs perfectly with the saucy beef.  The cabbage gives a nice crunch and the hint of green onion (which I grew in my garden!) bring it all together.

I love how super simple of a dinner it is.  I started the crockpot in the morning, then about 10 minutes before we wanted to eat I chopped up the cabbage for the slaw, mixed that up and shredded the beef.  Warm the tortillas and you’re golden.


Crockpot Hawaiian Beef and Cabbage Tacos

Serves 4-6


  • 2-3 lb boneless beef chuck roast
  • 1 cup hawaiian teriyaki sauce
  • 1/2 cabbage, chopped
  • 1 -2 green onion, chopped
  • 1/2-1 cup mayo (adjust as needed)
  • 1 tsp natural cane sugar
  • 1 tbsp lemon juice
  • sea salt and pepper to taste
  • small tortillas (I used a corn-whole wheat combo)


  1. Add the beef and hawaiian sauce to the crockpot.  Cook on low for 8 hours.  Once done, remove any excess fat and shred the beef.  Place the beef in a bowl, leaving excess sauce in the crockpot.
  2. Combine the chopped cabbage with the green onion, mayo, sugar and lemon juice.  Start with the smaller amount of mayo and add as needed.  Add sea salt and pepper to taste.
  3. Warm the tortillas for  about 20-30 seconds in the microwave, then serve everything together.  Fill your tortilla with beef then cabbage and devour.

What did you eat last night?



crockpot chicken noodle and kale soup

Good morning!  How was your weekend?  We had a pretty relaxed one up at the lake house.  Lots of beautiful sunshine.  This little guy loved running around in it.  Rocks in hand, of course.


For October the weather has been beautiful.  Not typical, but I’ll take it!  This week I’m making a couple meals in the crockpot so that I can prep them in the morning, and have extra time for KCW in the afternoons.

Today I’m sharing a comforting, simple and delicous chicken noodle soup we enjoyed a couple weeks ago.  It makes a lot of soup, so you’ll have leftovers for a couple days.  The recipe is adapted from crockpot chicken and dumplings.  The dumplings are left out, noodles are added in, and kale too.  Mmmmm kale.

Give it a try!  Maybe it’ll be your family’s new favorite chicken noodle soup. :)


Crockpot Chicken Noodle and Kale Soup

Serves 6-8


  • 1 onion, diced
  • 1 cup chopped carrots
  • 2 stalks celery, diced
  • 2 garlic cloves, minced
  • 8 – 10 stems kale, leaves removed from the rib and chopped
  • 2.5 pounds boneless, skinless chicken breasts and/or chicken thighs
  • 1/2 tsp sea salt and pepper
  • 46 ounces low-sodium chicken stock
  • 8 oz wide whole wheat egg noodles


  1. In the bottom of your crockpot, layer onions, carrots, celery, garlic and kale. Season chicken with salt and pepper then lay them on top.  Pour chicken stock into the crockpot.  Cook on low for 6-8 hours.
  2. After 6 -8 hours, turn the crockpot heat onto high. Using forks or kitchen tongs, lightly shred the chicken breasts.  This should be easy since they have cooked so long.  Stir in the noodles, put the lid on and allow the noodles to cook and soften for about 30 minutes.

Hunter went crazy for the kale in here.  Every time he ate a piece he’d yell ‘kale, kale!’.  Pretty great thing to be excited about. :)

Do you have a family favorite chicken noodle soup recipe? 



crockpot berry cobbler

One of my favorite things to watch is Hunter play and interact with his daddy.  He sure loves him.  One more recent thing that just makes my heart smile is seeing this.


Jacob will sit down on the ground with a book, and Hunter walks on over and sits down right next to him or on his lap.  He’s snuggled up close soaking in the book, and just being super sweet with his daddy.


Love these two.


When Jacob gets home from work, he tries to get as much play time in with Hunter.  This usually frees me up to get dinner started or just have some Heather time.  But on those days I plan ahead and start dinner in the crockpot I don’t have to be in the kitchen, I can sit on the couch right next to them and just watch.

While today’s recipe isn’t a crockpot dinner recipe, it is made in the crockpot, but for an after dinner treat of berry cobbler!


I’m not going to lie, pictures of the cobbler cooking in the crockpot are not flattering to this dish.  I’ll show you.  Once it is done:


Once you have taken most of the cobbler out:


Good thing I’m basing this recipe on taste, not looks!  It was delicious, especially serves over nice cold vanilla ice cream.

I got to thinking about why you would use a crockpot for this recipe.  The prep time takes just as long as oven made cobbler and it takes longer to cook.  Well, it was a hot day when I made it, and not having to turn the oven on was glorious.  Summertime dessert making in the crockpot is the way to go.

Crockpot Berry Cobbler

adapted from here


  • 1-1/4 cups all-purpose flour, divided
  • 2 tablespoons plus 1/2 cup natural cane sugar, divided
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 egg, lightly beaten
  • 1/4 cup milk
  • 2 tbsp canola oil
  • 1/8 tsp sea salt
  • 2.5 cups fresh or frozen raspberries, thawed (or any berry)
  • 1.5 cups fresh or frozen blackberries, thawed (or any berry
  • Vanilla ice cream, optional


  • In a large bowl, combine 1 cup flour, 2 tablespoons sugar, baking powder and cinnamon. Combine the egg, milk and oil; stir into dry ingredients just until moistened (batter will be thick). Spread batter evenly into a 5-qt. slow cooker coated with oil.
  • In a large bowl, combine the salt and remaining flour and sugar; add berries and toss to coat. Spread over batter.
  • Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted into cobbler comes out clean. Serve with ice cream if desired.

I may have skipped ahead in my 50 crockpot recipe list to share, but I’ll get back on track with the next one!  This one was pretty tasty and I just had to share. :)

Have you ever cooked dessert in a crockpot?  If so, what did you make?   Do you love watching a dad with his kiddo?

workoutwednesdayTomorrow I’m sharing PLANK workouts.  If you have one you want me to include, please email it to me (heather.englund@comcast.net) along with the link for where to find it.  Thanks!