Living Well with Montel Pro Plus 6-in-1 Cooker Fall Giveaway Ends 10/26

School is back in session. The cooler weather is on its way. It’s the perfect season to start making more hot foods. Even better is when you don’t have to slave over a hot stove all day. The Living Well with Montel Pro Plus 6-IN-1 Cooker is one way you can save time and create excellent meals. I can also think of great uses for this in the classroom as the kids prepare meals for the community.

Now you have a chance to win one of these for yourself or to share with a friend or family member. Keep on reading to find out more about it and then enter the giveaway! Good luck!

This post contains affiliate links, which when clicked on can help to support me and this website.

Living Well with Montel™ Pro Plus 6-IN-1 Cooker Fall Giveaway! ($200 RV) @lwwmontel

Deliciously Savvy is hosting a giveaway in which 1 lucky winner will receive a Living Well with Montel™ Pro Plus 6-IN-1 Cooker valued at $200! This is perfect for fall stews and soups as well delicious hearty winter meals and well…..pretty much anytime! Dinner is ready when you get home and your family is eating healthy and delicious slow cooked meals at the touch of a button. Enter Today & Good Luck!

Sponsored By:

Hosted By: Deliciously Savvy

Co-Hosted By:

I’ve Been Waiting On You // Easter Babe’s Theory // Oh My Heartsie Girl // Amy & Aron’s Real Life Reviews // My Silly Little Gang // Michigan Saving & More // Sweet Southern $avings // Heartbeats ~ Soul Stains

PLUS a Big Thank You To All Of The Fabulous Blogs Helping To Promote This Giveaway!


The Details:

1 Lucky Winner Will Receive a Living Well With Montel 6-In-1 Cooker Valued at $200!

$200 TRV

Check Out the Review at deliciously savvy


Buy a Living Well with Montel Pro Plus 6-in-1 Cooker on Amazon right now!

And Now To The Giveaway!

Giveaway Dates: Giveaway Dates: 09/26/2017 9PM EST until 10/26/2017 11:59PM EST

Entrants must be 18 years old to enter and giveaway is open to US residents Only

Any Questions Email Me At mcushing7 (at) hotmail (dot) com.

This giveaway is in no way endorsed, affiliated or associated with Facebook,
Twitter or any other Social Media Networking Site. This giveaway is valid only
in the United States. Entrants must be 18+ years of age to enter.
This giveaway will end at 11:59PM (EST) on 10/26/2017.

Good Luck! Enter Below

Also we all “love it if you like us” on Facebook!

By Supporting Our Blogs Via Social Media You Are Helping Us To Provide Fabulous Prizes For Amazing Future Giveaways! Good Luck & Thank You!

Deliciously Savvy did not receive any form of compensation for this giveaway. Once winner is selected via the Giveaway Tools process, the winner will be notified. Winner has 48 hours to respond or another winner will be chosen. No other blog associated with this giveaway is responsible for the product shipment. The Sponsor Above will be providing the prize above to the winners and please allow up to 4 to 6 weeks for delivery. Thank You for stopping by! Any Questions or Concerns email me at mcushing7 (at) hotmail (dot) com.


Light Guacamole Recipe

This post contains affiliate links through which I may earn a small commission.

Avocados are life. Can I get an amen? Seriously, I could contentedly eat avocados every day, because there are so many ways to do it. And they are so good for you! But perhaps you are looking to hold back and keep to the lighter side of your eating life. If you’re looking for immediate gratification, I suggest the Trader Joe’s Reduced Fat guacamole. But if you’re like me and like to try to make food at home, try out this light guacamole recipe.

Ingredients for Light Guacamole

  • 1 cup low-fat cottage cheese
  • 2 tablespoons finely chopped onion
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 2 teaspoons lime juice
  • 1 ripe avocado, peeled and cut in chunks
  • 1 tomato, peeled and chopped

How to Make Light Guacamole

  1. Add onion, salt, lime juice, cottage cheese, garlic, and avocado to a blender or food processor and blend until smooth.
  2. Pour into a bowl and gently stir in the chopped tomato.
  3. Cover with plastic wrap allowing the plastic to actually touch the entire surface of the guacamole.
  4. Refrigerate for at least 2 hours and serve.

This makes for a nice, creamy light guacamole that is perfect for dipping. Some people may prefer to use dried onion flakes instead of fresh onion. Those who like a bit more heat may want to throw in a pinch of cayenne pepper.

If you prefer your guacamole to be a little chunkier, you could choose to instead mash everything together with a fork prior to stirring in the vegetables. I’ve included photos of a few items from Amazon that you might find useful. Click on a picture to get more information about it. (affiliate links)

Keep this a low-fat snack by serving it with low-fat tortilla chips, carrot sticks or celery. Chicken and turkey sandwiches and even a burger or veggie burger are also calling for some light guacamole on top!

Chicken and Waffles with Maple and Sriracha for Brunch

The first time one of the local barbecue restaurants advertised having chicken and waffles on the menu, I felt my stomach lurch and shuddered. That just sounded gross. When I was in Chicago for a Pearl Jam weekend, we did stop at one place for breakfast that had them featured on the menu. Honestly, I can’t remember if I tried them or not. So they must have been quite uneventful.

Then the bar and grill by my house decided to try them on the menu one night. Being a regular, I had the honor of being the first to sample them. My huge stack arrived with a lot of creamy maple sauce, a few dots of sriracha, and maple syrup to pour over them. I was impressed at how tasty they were and even suggested a bit more heat to give it flavor. (I am not one for a lot of heat in my food.)

A couple of tweaks were made over time and the chicken and waffles quickly became the hot seller on their new brunch menu. Popularity increased so much that they are now a staple on the regular menu, as well. And seriously, they are so worth it!

On one recent visit, they even had a special where they added layers of bacon to the whole thing. Bacon. Need I say more?

Chicken and Waffles at Home

Want to make these at home? I can’t divulge all of the secrets behind this luscious plate of brunch goodness, but I can share a few tips with you from the creator.

Use chicken thighs. Part of this rationale in a restaurant is being able to save a little bit of money and thus save the customer a bit of money. But who doesn’t want to save money at home, as well? Thighs are a little darker than breast meat, but substitute well. They’re still good for you, much more flavorful, and cook faster.

Use panko bread crumbs. Traditional bread crumbs are great, but there’s something about the flavor of the panko bread crumbs and the fact that they seem to make for a crispier chicken. They also work whether you are frying or baking the chicken.

Balance the savory and sweet. Experiment to find the balance that best suits your personal palate. Like I said earlier, I am not one who really enjoys a lot of heat, so I like a little bit less sriracha sauce than others. Some people like a lot of heat and would prefer that over the sweeter sauce, though that sweet sauce does have a little kick to it. (And no, I cannot divulge the secret ingredient of that particular sauce, but I am sure you can find something that you would like!) Also remember that you are likely to serve this with maple syrup to drizzle on top.

Layer the goodness. Use thicker waffles to provide more support and to be less likely to get soggy. Put one waffle on the bottom with a bit of your sweet sauce. Add a chicken thigh on top with your sriracha. Make one more layer on top. You want that sweet and savory to mix all the way through for sheer gustatory delight.

So have you ever tried chicken and waffles? How were they made? What is your favorite way of eating them?

Hot Dog Stuffed Pitas

Who says your hot dogs have to be done traditionally?  Sometimes it is fun to mix it up a little bit and try something new. A great way to do this are these hot dog stuffed pitas that you can still make on your grill. They’re a perfect addition to any party that you may have.

Ingredients for Hot Dog Stuffed Pitas

  • 1/2 lb hot dogs, cubed
  • 1/2 lb sharp Cheddar cheese, shredded
  • 1 (2 oz) jar stuffed green olives, chopped
  • 1/2 cup frozen diced onions
  • 1/2 cup chili sauce
  • 1 tsp mustard
  • 2 hard boiled eggs, chopped
  • 2 Tbsp mayonnaise
  • 4 pita rounds
  • heavy duty foil

How to Make Hot Dog Stuffed Pitas

  1. Chop hot dogs into small pieces and put in a bowl.
  2. Add the cheese, olives, onions, chili sauce, mustard, eggs, and mayonnaise to the hot dogs, and mix together until well combined.
  3. Cut pita rounds in half and fill.
  4. Take heavy duty foil and tightly wrap each pita packet separately.
  5. Refrigerate until ready to grill.
  6. Set grill to hot, and place foil-wrapped pita pockets on grill, cooking for to 10 minutes, flipping once.
  7. Remove pitas from foil and continue grilling until crisp, about 10 minutes more. Flip if you can, but be careful to keep filling inside.
  8. Serve with cold dipping sauces if desired.

I think a great alternative to stuffing and grilling the pitas would be to first cook the hot dogs and then mix up all of the filling. And then I would use it as a sort of thick dip for pieces of pita, pita chips, or possibly even tortillas. Or I could even eat it as a sort of salad on the side with some other tasty picnic treats.

I am also the kind of person who can take or leave the olives. I know a lot of people like them, so they would be disappointed without them in there.

If you’re looking for a slightly more traditional hot dog, you could make the filling without the chopped hot dogs and then top them with the filling after they are grilled. Serve them up in traditional buns or even in the pita pockets that way.

How would you like to eat your hot dog stuffed pitas?

Ballpark Hot Dogs With Grilled Peppers and Onions

Nothing says summer like grilling ballpark hot dogs with peppers and onions. I don’t care what time of year it is. It’s like a bite of sunshine in your mouth and makes you dream of relaxing days under a blue sky. And the best thing is, you can bust out the grill at any time of year to make them.

Plus they are so easy to make. Your biggest concern is whether or not you want to use traditional hot dogs or if you want to use hot or sweet Italian sausages. And then are you going to cook them whole, or do that thing where you slice them in half? Apparently here in Rochester, it’s a thing to cut them in half. I will never understand this, but when in Rome…

So here is a quick and easy classic way to make your ballpark hot dogs or sausages.

Ingredients for Ballpark Hot Dogs

  • 3 green bell peppers, cleaned and cut into strips
  • 1 medium sweet onion, cut into wedges
  • 1 Tbsp vegetable oil
  • 1 package (14 ounce size) hot dogs, smoked hot or sweet Italian sausages, cut in half lengthwise
  • 4 hero rolls, sliced open
  • 2 Tbsp balsamic vinegar
  • 1 cup shredded mozzarella

Making Ballpark Hot Dogs

  1. Heat grill to medium-hot.
  2. Toss peppers and onions with oil in a bowl, then put in grilling basket or tray.
  3. Cook basket with peppers and onions on grill and sausages directly on grates.
  4. Cook peppers and onions until just starting to char, about 3 or 4 minutes, then flip and continue cooking for 3 or 4 minutes or until soft and nicely charred.
  5. Cook hot dogs sausages about 3 or 4 minutes, then flip and continue cooking for about the same time or until they get nice and hot and have good grill marks. If you leave them whole, it may take a little bit longer.
  6. Put open side of rolls down on grill during the last minute of cooking to toast.
  7. Remove everything from grill.
  8. Toss peppers and onions and hot dogs or sausages with vinegar and mozzarella cheese in a large bowl.
  9. Use tongs to serve 2 sausage halves and a generous amount of peppers and onions on a toasted bun.
  10. Add a bit of mustard if desired.

I admit that I would probably pick out more of the onions on mine. And then trying to decide which mustard to use would totally depend on your taste. I have a serious thing for horseradish mustard, but dijon could also work.

How do you like your ballpark hot dogs?