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Weekend Roundup

I have had so many specific posts lately that when it came to writing a post without a base I was at a loss.  So I decided to share some pic’s from my iPhone and weekend!
This outfit was shared on IG Friday.  I actually wore this to work Thursday.

My outfit Friday posted on IG Saturday.
My sweet co-worker was cleaning out her jewelry and gave me these!
My sister found this pic of us and sent it to me for my birthday.  She is 8 years older than me.  This is the only Halloween I vividly remember.  My mom made our costumes.  Ah the 80’s were great.
Right after my second cycle class!  So happy I am getting back into exercise.
Got dressed to see a movie Saturday.  Before leaving the house I got several emails from work that just put me in a bad mood so I stayed home all dressed up.  Kendra all the way.
Also I recently purchased this necklace with my B-day Discount
We rescued this kitten last weekend.  I had to go home from work early on Friday due to a headache and this little guy was so sweet and cuddled with me while I rested.
I started the Whole 30 on the 10th.  This is one of the dishes I made.

Slow Cooker Asian Chicken Lettuce Wraps


Yields 4-6 Servings

 Servings (originally for 4-6)
  • 24 oz ground chicken, thawed (scaled: 24 dry ounce) Substituted Ground Turkey
  • 3 cloves garlic, minced (scaled: 3 dash)
  • 1 red bell pepper, topped, deseeded and diced (scaled: 1 each)
  • 1/2 cup yellow onion, finely chopped (scaled: 1/4 each)
  • 3/4 Tbsp ginger, grated (scaled: 0.16 dry ounce)
  • 1/2 + 1/8 cup hoisin sauce, 1/2 cup in raw chicken & 1/8 cup after cooked (scaled: 5/8 cup)
  • 1 Tbsp rice wine vinegar or white vinegar, divided (scaled: 1 tablespoon)
  • 1 1/2 Tbsp toasted sesame oil, divided into thirds (scaled: 1 1/2 tablespoon)
  • 2 Tbsp soy sauce, divided (scaled: 2 tablespoon)  I eliminated this
  • 1/2-3/4 Tbsp fish sauce (scaled: 3/4 tablespoon)
  • 1 head bibb lettuce or 1/2 head cabbage leaves (scaled: 1 each)
  • 3 scallions, diagonally sliced (scaled: 1/2 each)
  • Dash sesame seeds, to garnish (scaled: 1 dash)
  • 1 container mung beans (scaled: 0.2 pound)
  • Sriracha, to garnish as desired


  1. In a slow cooker add, chicken, garlic, red bell pepper, onion, ginger, hoisin, 1/2 vinegar, 2/3 of the sesame oil, 1/2 of the soy, and fish sauce. Stir to combine, secure the lid on and set to cook for about 2 hours on low.
  2. While the chicken is cooking, rinse lettuce or cabbage, dry very well, and carefully tear off and remove individual leaves.
  3. Once chicken is cooked through, stir with a wooden spoon then drain excess liquids in a colander. Add chicken back to the slow cooker with remaining hoisin, soy, sesame oil, and vinegar. Stir to combine and scoop out onto a large serving plate.
  4. Garnish with scallions and sesame seeds. Serve lettuce cups on a separate family style serving platter with mung beans and sriracha.
Let me know if you try this!  It’s so good.
Linking up with:  Still Being Molly  & More Pieces of Me