Slow Cooked Pork Carnitas

Husband loves pulled pork and I usually can't stand it but this I loved! The great thing about it is you can use it any way you want. We made the tacos you see here the first night and then I used some of it for a taco salad for a pot luck at work and it went pretty fast. We will most definitely be making this again! 5 out of 5 stars.

Servings: 8 • Serving Size: 4 oz (1/2 cup) • Old Points: 4 pts • Points+: 4 pts

Source: www.skinnytaste.com

Serves: 8

Ingredients

• 2.5 lbs pork shoulder blade roast, lean, all fat removed I used Smithfield
• 6 cloves garlic, cut into sliver
• cumin
• dry adobo seasoning I used Goya
• garlic powder
• 3/4 cup 99% fat free chicken broth
• 2-3 chipotle peppers in adobo sauces to taste
• 2 bay leaves

Directions

1. Season pork with salt and pepper. In a medium sauté pan on medium-high heat, brown pork on all sides for about 10 minutes. Remove from heat and allow to cool.
2. Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers. Season pork generously with cumin, adobo and garlic powder all over.
3. Pour chicken broth in the crockpot, add bay leaves and chipotle peppers. Place pork in crock pot and cover. Cook low for 8 hours. After 8 hours, shred pork using two forks and combine well with the juices that accumulated at the bottom. Remove bay leaves and adjust salt and cumin (you will probably need to add more). Let it cook another 15-30 minutes.

Amount Per Serving

Calories: 176 • Fat: 7.7g • Protein: 25.8 g • Carb: 1.3 g • Fiber: 0.1 g

Asian Peanut Noodles with Chicken

We are suckers for some good Thai food so we are always looking for new pad thai recipes. I don't care what you call it, this is pretty much pad thai. I really wanted to like this. Unfortunately this was far too spicy to even taste. The chicken had really good flavor which says a lot coming from me since I am not a fan of chicken. I think we will make this again but try to tame down the spice. Suggestions welcome. 3.5 out of 5 stars as is but we may re-rate if we can get it tamed at all.

Servings: 6 • Serving Size: 1/6th of recipe • Old Points: 6 pts • Points+: 8 pts

Source: www.skinnytaste.com

Serves: 6

Ingredients

• 14.5 ozs fat free chicken broth vegetarians use vegetable broth
• 5 tbsps better'n peanut butter
• 1 tbsp Sriracha chili sauce
• 2 tbsps honey
• 2 tbsps soy sauce use Tamari for gluten free
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 16 ozs chicken breast, cut into thin strips
• salt and pepper to taste
• 1 tbsp Sriracha chili sauce more or less to taste
• juice of 1/2 lime
• 5 cloves garlic, crushed
• 1 tbsp fresh ginger, grated
• 1 tbsp soy sauce use Tamari for gluten free
• 1/2 tbsp sesame oil
• 8 ozs rice noodles
• 3/4 cup green onion, chopped
• 1 1/4 cups shredded carrots
• 1 1/4 cups cup shredded broccoli slaw
• 1 cup bean bean sprouts
• 2 tbsps chopped peanuts
• 1 lime, sliced
• cilantro for garnish optional

Directions

1. For the peanut sauce: Combine 1 cup chicken broth, peanut butter, sriracha, honey, 2 tbsp soy sauce, ginger, and 3 cloves crushed garlic in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes. Set aside.
2. Boil water for the noodles cook pasta according to package instructions.
3. Season chicken with salt and pepper, sriracha, lime, garlic, ginger and soy sauce.
4. Heat a large skillet or wok until hot. Add oil and sauté chicken on high heat until cooked through, about 2-3 minutes; remove from heat and set aside.
5. Add 2 cloves crushed garlic, scallions, carrots, broccoli slaw and/or bean sprouts and salt, sauté until tender crisp, about 1-2 minutes.
6. Drain noodles and toss with peanut sauce and additional chicken broth if needed to loosen the sauce. When chicken is cooked, toss with noodles.
7. Divide noodles and chicken between 6 bowls, top with sauteed vegetables, bean sprouts, chopped peanuts (or you can toss everything together to hide the vegetables so your family members don't push them aside!) and garnish with cilantro and lime wedges.

Amount Per Serving
Calories: 337.9 • Fat: 4.6 g • Carbs: 51.4 g • Fiber: 3.7 g • Protein: 21.1 g

Heart-Shaped Chocolate Chip Banana Pancakes

The only thing better that breakfast in bed is when it is heart-shaped and yummy. Husband even cut my bananas like hearts. Awww.... So these are from that fantastic site mentioned in the previous post and I am still super happy with it. Luckily we had the heart shaped pancake molds already. I love the banana flavor and it makes me feel like I am living a Jack Johnson song which makes it even better. All in all 5 out of 5 stars.

Servings: 6 • Serving Size: 2 pancakes • Old Points: 4 pts • Points+: 5 pts* 

Source: www.skinnytaste.com

Ingredients

• 1 cup unbleached white or white whole wheat flour  
• 2 tsps baking powder
• ¼ tsp salt
• 1 large banana, ripe, mashed well
• 1 cup 1% milk or almond milk
• 3 larges egg whites
• 2 tsps oil
• 1 tsp vanilla
• ¼ cup mini chocolate chips
• cooking spray

Directions

1. Mix all dry ingredients in a bowl. Combine milk, egg white, oil, vanilla and mashed bananas in another medium sized bowl and mix until smooth.
2. Combine wet ingredients with the dry and mix well with a wooden spoon until there are no more dry spots. Don't over-mix.
3. Heat a large skillet on medium-low heat. If you are using a heart shaped pancake mold, you will want to spray it lightly with cooking spray so the batter doesn't stick to it.
4. Lightly spray a skillet with cooking spray, place the mold on the hot skillet and pour 1/4 cup of pancake batter. Add 1 teaspoon of chocolate chips in each pancake. When the pancake starts to bubble and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.
5. Makes about 3 cups of batter which yields 12 pancakes.

Amount Per Serving

Calories: 179.6 • Fat: 5.2 g • Protein: 5.9 g • Carb: 28.4 g • Fiber: 2.5 g • Sugar: 10 g
Sodium: 572.1 mg

Crock Pot Minestrone Soup

So, the picture is not so great but the soup is actually really good. It helped that I was sick and soup just hit the spot. I loved all the fresh veggies. Yum. We didn't have parmesean rind so we left it out and we didn't have fresh spinach so we used arugula instead. It worked just as well. I am now in love with the website we got this from and you will be seeing it more and more!! I say make this and enjoy. 4.5 out of 5 stars.

"Minestrone soup is a classic hearty Italian soup with tomatoes, white beans, pasta and vegetables. You can use Swiss chard or kale instead of spinach if you wish and you don't have to puree the beans, it's just my preference. I modified this for the crock pot but I prefer to make this soup on the stove and let it simmer for about 45 minutes before adding the zucchini and pasta. The crock pot however is so convenient when you are working all day and want to come home to a cooked meal. I highly recommend adding the Parmesan cheese rind. This is also great with mini turkey meatballs, or even some sauteed crumbled turkey sausage."- www.skinnytaste.com


Servings: 6 • Serving Size: 1 1/2 cups • Old Points: 4 • Points+: 5

Source: www.skinnytaste.com

 

Ingredients

• ½ onion, chopped
• 1 cup carrots, chopped
• 1 celery stalk, chopped
• 2 garlic cloves, minced
• 1 (28 oz) can diced tomatoes
• 1 (15 oz) can white beans, drained, rinsed cannellini or navy
• 3 cups fat free chicken broth or vegetable broth for vegetarians
• 1 oz chunk of good Parmesan cheese rind
• 1 fresh rosemary sprig
• 2 bay leaves
• 2 tbsps chopped fresh basil
• ¼ cup chopped fresh Italian parsley leaves
• salt and fresh pepper
• 1 medium zucchini, chopped
• 2 cups chopped fresh or frozen (defrosted) spinach
• 2 cups cooked small pasta like ditalini or elbows al dente
• extra parmesan cheese to top extra pts

Directions

1. Rinse and drain beans. Puree beans with 1 cup of the broth in a blender.
2. In a crock pot, combine broth, tomatoes, pureed beans, carrots, celery, onion, garlic, herbs, Parmesan cheese rind, salt and pepper. Cover and cook on low for 6 to 8 hours.
3. Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Add cooked pasta, cook 10 minutes more. Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle soup into bowls and top with extra parmesan cheese.

Amount Per Serving

Calories: 215.7 • Fat: 0.7 g • Protein: 8.7 g • Carb: 42.0 g • Fiber: 6.7 g 

Chicken Orzo Salad with Goat Cheese

I've been craving salads and fruit and light things lately (and no I'm not pregnant) so I went searching for a good salad for dinner tonight. All in all it was pretty good. Nothing super spectacular but we would definitely eat it again. We give it 4 out of 5 stars.

Source: Cooking Light

Serves: 6

Ingredients

• 1¼ cups uncooked orzo rice-shaped pasta
• 3 cups chopped grilled chicken breast strips such as Tyson
• 1½ cups trimmed arugula
• 1 cup grape tomatoes, halved
• ½ cup chopped red bell pepper
• ¼ cup chopped red onion
• 2 tablespoons chopped fresh basil
• 1 teaspoon chopped fresh oregano
• 2 tablespoons red wine vinegar
• 1 tablespoon extravirgin olive oil
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 6 tablespoons (1 1/2 ounces) crumbled goat cheese

Directions

1. Cook pasta according to package directions, omitting salt and fat; drain well.
2. Combine pasta, chicken, and the next 6 ingredients (through oregano) in a large bowl; toss well.
3. Combine vinegar, oil, salt, and black pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over pasta mixture; toss well to coat. Sprinkle with cheese.

Amount Per Serving

Calories: 295

Fat: 7.7g

Cholesterol: 55mg

Sodium: 788mg

Fiber: 2g

Protein: 24.4g

Mediterranean Chuck Roast

The picture doesn't look great but how can you go wrong with 30 cloves of garlic and kalamata olives!? We had problems with the fact that this took 10 hours and ended up not getting to eat it until the next day for lunch. Loved it. We simplified the recipe by changing the Olive Persadille to just kalamata olives and I didn't miss it. I've include the olive persadille recipe below in case you want to give it a go. All in all I give this a 5 out of 5 stars.

 

Mediterranean Chuck Roast

Source: Diabetic Slow Cooker

Serves: 6

Ingredients

• 1 2 lb Beef Chuck Roast
• 30 cloves Garlic Peeled
• ¼ Cup snipped dried tomatoes Not oil packed
• ½ cup beef broth
• 2 tablespoon(s)s balsamic vinegar
• 1 teaspoon dried italian seasoning crushed
• ¼ teaspoon black pepper
• 1 recipe Olive Persadille

Directions

1. 1. Trim fat from roast. Place garlic cloves and dried tomoatoes in a 3 1/2 pr 4 quart slow cooker. Top with roast. Pour broth over all in cooker. Sprinkle roast with vinegar, italian seasoning and pepper.
2. 2. Cover and cook on low-heat setting for 10 hours. Remove roast from cooker. Using forks, shred roast or slice the meat. Sprinkle with Olive Persadille.
3. See recipe for Olive Persadille

Amount Per Serving

Calories: 240

Fat: 7g

Cholesterol: 67mg

Sodium: 262mg

Sugar: 2g

Carbohydrate: 8g

Fiber: 1g

Protein: 35g

Olive Persadille

Source: Diabetic Slow Cooker

Course: Condiments

Serves: 6

Ingredients

• ¼ cup snipped fresh parsley
• 1 tablespoons chopped pitted kalamata olives
• 1 teaspoon finely shredded lemon peel

Directions

1. In a small bowl stir together all ingredients.
2. Serve with Mediterranean Chuck Roast

Chicken Enchiladas

Enchiladas are one of those things we have about 100 recipes for like lasagna or chocolate chip cookies. We are always searching for that "winner" recipe that makes us want to settle down and commit. Tonight I'm surprised that Husband did not get down on his knee and pull out a ring for these babies. He said not only are these the best enchiladas we've ever made but he then went on to say they might be the best enchiladas he has EVER HAD! High praise since we lived in California where the Mexican Food is real and good and real good. Husband cooked dinner as usual (sorry ladies, he's taken) and the smells coming from the kitchen were great. I was concerned because I could smell the spice and I am generally a wuss. They were pretty spicy but totally worth the burn. The only changes were that Husband couldn't find any fresh jalapenos when he was doing the grocery shopping (he's still taken) so he used those pickled ones you would put on delicious gas station nachos which still worked. He also used smaller pieces of chicken which messed up our plans to do the 2 smaller pans and put one in the freezer. We got about 9 enchiladas instead of 12. That's ok. I'm pretty sure Husband would rather the leftovers be immediate then have to know they are in the freezer taunting him. He actually had to put them away immediately so he didn't eat them all. Needless to say these are a 5 out of 5 stars or a 35 out of 5 stars according to Husband.

Source: Cooking Light

Serves: 6

Ingredients

• 4 cups cold water
• 2 cups fat-free, lower-sodium chicken broth
• 1 tablespoon whole black peppercorns
• 5 garlic cloves, crushed
• 2 (6-ounce) skinless, boneless chicken breast halves
• 1 celery stalk, coarsely chopped
• 1 large carrot, peeled and cut into 1/2-inch pieces
• 1 jalapeno pepper, halved
• ¹⁄₂ medium onion, cut into wedges
• 1 (7-ounce) can salsa verde
• ¹⁄₄ cup heavy whipping cream
• 1 cup chopped seeded tomato
• ¹⁄₄ cup chopped fresh cilantro
• ¹⁄₄ teaspoon kosher salt
• ¹⁄₂ teaspoon ground cumin
• ¹⁄₄ teaspoon ground red pepper
• 4 ounces 1/3-less-fat cream cheese, softened
• 12 (6-inch) corn tortillas
• Cooking spray
• 1 ounce sharp cheddar cheese, shredded about 1/4 cup

Directions

1. Combine first 9 ingredients in a saucepan over medium heat; bring to a simmer. Cook 8 minutes or until chicken is done. Remove chicken from pan using a slotted spoon; let stand 10 minutes. Shred the chicken, and set aside. Drain cooking liquid through a sieve over a bowl; reserve cooking liquid. Discard solids.
2. Combine reserved cooking liquid and salsa verde in a saucepan; bring to a boil over medium-high heat. Cook until reduced to 1 1/2 cups (about 30 minutes). Reduce heat to low; stir in whipping cream. Place pan over low heat.
3. Preheat oven to 400°.
4. Place chicken in a medium bowl. Add tomato and next 5 ingredients (through cream cheese) to chicken; toss. Dip each tortilla in sauce mixture for 10 seconds. Fill each tortilla with about 1/3 cup chicken mixture; roll up. Arrange filled tortillas, seam side down, in an 11 x 7–inch glass or ceramic baking dish coated with cooking spray. Spoon sauce over tortillas; top evenly with cheddar cheese. Bake at 400° for 20 minutes or until lightly browned.

Amount Per Serving

Calories: 262

Fat: 10.8g

Cholesterol: 65mg

Sodium: 715mg

Fiber: 2.5g

Protein: 18.3g

Roasted Asparagus and Tomato Penne Salad with Goat Cheese

I've made this several times and for some reason it has never made it to the blog. Probably because we devour it before we can get an adequate picture. I made this for a work potluck and for a church function and both times it was gone before I even reached the bowl. I guess that is a good sign. We LOVE this recipe! It is one of those fresh tasting but filling meals that you could just eat and eat and eat. Consider yourself warned. This is the recipe that first got Husband loving arugula. Yum. Can't say that enough. This might be my all time favorite recipe. Definitely in my top 5 for sure. Here's a tip: We had to stop making this for a while because the goat cheese can be a little pricey. Luckily I stumbled upon some at Costco that was an AMAZING deal. Hooray! Happy eating. A BIG 5 out of  5 stars!!!

Serve immediately or cover and chill for 2 hours for a cold pasta salad. (We like it warm)

Source: Cooking Light

Serves: 4

Ingredients

• 2 cups uncooked penne or mostaccioli (tube-shaped pasta)
• 12 asparagus spears
• 12 cherry tomatoes
• 4 tablespoons extra-virgin olive oil divided
• ³⁄₈ teaspoon kosher salt divided
• ¹⁄₂ teaspoon black pepper divided
• 1 tablespoon minced shallots
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon dried herbes de Provence
• 1 ¹⁄₂ teaspoons honey
• ¹⁄₂ cup pitted kalamata olives halved
• 2 cups baby arugula
• ¹⁄₂ cup (2 ounces) crumbled goat cheese

Directions

1. Preheat oven to 400. 2. Cook pasta according to package directions, omitting salt and fat; drain and set aside. 3. Place asparagus and tomatoes on a jelly-roll pan. Drizzle with 1 tablespoon olive oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss gently to coat; arrange asparagus and tomato mixture in a single layer. Bake at 400 for 6 minutes or until asparagus is crisp-tender. Remove asparagus from pan. Place pan back in oven, and bake tomatoes an additional 4 minutes. Remove tomatoes from pan; let asparagus and tomatoes stand 10 minutes. Cut asparagus into 1-inch lengths; halve tomatoes. 4. Combine shallots and the next 4 ingredients (through honey) in a small bowl, stirring with a whisk. Gradually add remaining 3 tablespoons oil, stirring constantly with a whisk. Stir in remaining 1/8 teaspoon salt and 1/4 teaspoon black pepper. 5. Place pasta, asparagus, tomato, olives, and arugula in a large bowl; toss. Drizzle juice mixture over pasta mixture; toss. Sprinkle with cheese.

Amount Per Serving

Calories: 408

Fat: 22.3g

Cholesterol: 11mg

Sodium: 584mg

Carbohydrate: 42.9g

Fiber: 3.5g

Protein: 11.3g

Beef Stroganoff

Husband grew up eating stroganoff and I don't remember EVER having it before we made it. When I saw a healthy version in one of my slow cooker magazines I thought I would give him a little blast from the past and try it. It was better than I expected but Husband said it lacked in "creaminess". That is probably what made it healthy. When husband made this he didn't know we had dry sherry in our pantry so he used the extra broth instead which I think made it lack in flavor. We will probably make it again but using the sherry and a little less broth than it calls for as it ended up slightly watery. All 4 members of the family ate it which gave it extra points. We both give it a 4 out of 5 stars.

Source: Diabetic Slow Cooker

Serves: 6

Ingredients

• 1 ¹⁄₂ lbs Beef stew meat
• 2 teaspoons vegetable oil
• 2 cups sliced fresh mushrooms
• 1 medium onion chopped
• 2 cloves garlic minced
• ¹⁄₂ teaspoon dried oregano crushed
• ¹⁄₄ teaspoon dried thyme crushed
• 1 bay leaf
• 1 (14.5 ounce) cans lower sodium beef broth
• ¹⁄₃ cup dry sherry or lower sodium beef broth
• 1 8 ounce carton light sour cream
• 2 tablespoons cornstarch
• 2 cups hot cooked noodles
• Snipped Fresh Parsley optional

Directions

1. 1. Trim fat from beef. Cut beef into 1 inch pieces. In a large skillet cook beef, half at a time, in hot oil over medium heat until browned. Drain off fat.
2. 2. In a 3 1/2 or 4 quart slow cooker place mushrooms, onion, garlic, oregano, 1/2 teaspoon of salt, thyme, 1/4 teaspoon black pepper, and bay leaf. Add beef. Pour broth and sherry over all.
3. 3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Discard bay leaf.
4. 4. If using low heat setting, turn to high-heat setting. In a medium bowl combine sour cream and cornstarch. Gradually whisk about 1 cup of the hot cooking liquid into the sour cream mixture. Stir sour cream mixture into cooker. Cover and cook about 30 minutes more or until thickened. Serve over hot cooked noodles. If desired, sprinkle with parsley.

Amount Per Serving

Calories: 342

Fat: 12g

Cholesterol: 89mg

Sodium: 441g

Sugar: 4g

Carbohydrate: 22g

Fiber: 1g

Protein: 32g