Saturday, November 4, 2017

Saturday, October 7, 2017

Crock Pot Pork Roast with Sauerkraut and Apples

This was super easy and tasted like it took forever :)
Makes 10-12 servings: Nutritional Information (per 4 ounces pork loin roast, plus 1/12 of the sauerkraut/apple mixture):
Calories: 188
Fat: 7
Protein: 22
Carbs: 10
Fiber: 2
Sugars: 7
Weight Watchers Points Plus: 5
2 tablespoons butter
1 2.5-3-pound pork loin (loin, tenderloin, or sirloin)
kosher salt and freshly ground black pepper
1 32-ounce package/jar of sauerkraut, undrained
2 tablespoons maple syrup
2 tablespoons packed brown sugar
1 tablespoon brown or mild coarse grain mustard
1/2 medium onion, chopped
1 medium apple, sliced
Melt the butter in a skillet over medium-high heat. Sprinkle the pork roast with salt and pepper on all sides, then brown it on all sides in the hot skillet. When the roast has been evenly browned, place it in a crock pot.
In a large bowl, combine the sauerkraut, chopped onion, sliced apple, maple syrup, and brown sugar. Spread it evenly over the pork roast. Cover and cook on low for 6-8 hours or on high for 4-5 hours (or until the meat is very tender and flavorful). Shred or slice and serve with plenty of the sauerkraut mixture on top. Serve with your favorite potatoes and a green salad or steamed vegetables. 

Tuesday, August 15, 2017

Chicken Breast with Feta and Artichoke

This was amaze-balls!!  The boys just inhaled them too!!!  SOOOO good!!  For sure making over and over agaim!!

8 servings: 216 calories

1 cup plain yogurt
3T chopped fresh oregano
2T fresh parsley
1 ½ tsp lemon juice
1 tsp pepper
8 4(oz) chicken breast, bone/skinless
1 cup crumbled feta cheese (5oz)
1 medium tomato, chopped
½ cup canned artichoke hearts, packed in water, drained
½ cup sun dried tomatoes, chopped, reconstituted in hot water for 10 min drained

Combine yogurt, garlic, 2T oregano, 1T parsley, lemon juice, and pepper in medium bowl; whisk to blend.

Place chicken in a glass dish.  Top with yogurt mixture.  Marinate in the refrigerate, covered, turning once, for at least 1 hour and up to overnight.

Preheat grill or broiler on high.

Combine cheese, tomato, artichoke heart, sun dried tomatoes, remaining 1T oregano, and remaining 1T parsley in large bowl; mix well.  Set aside.

Grill chicken 4-5 min on each side or until no longer pink.  Set aside.

Heat oven to 350.  Place chicken on baking pan lightly coated with spray.  Top each piece with 1 rounded T of cheese mixture.  Bake for 5-8 minutes or until cheese is lightly browned.

Wednesday, August 9, 2017

Hawaiian style salmon

 So I'm not a fish person so anything that can cover it up - I'm all for it :)  This was AMAZING!!  I LOVED it!!  We all loved it :)  Such a great dish and oh so healthy!!!

4(4oz) salmon steaks, rinsed and patted dry
Sea salt
½ cup chipped pineapple
2 medium shallots, finely chopped
¼ cup cilantro

Preheat oven to 400

Cut parchment paper into 4 circles about 12 inches in diameter each.  Fold each circle in half.  Place on baking sheet.  Place a salmon steak in the center of each parchment half circle.  Season with salt and pepper.

Top salmon with pineapple, shallots, and cilantro.  Fold other half of parchment paper over ingredients and crimp edges to seal.  Bake for 10-12 minutes, or until fish flakes easily when tested with a fork.  Be careful when opening poaches as steam will be released.

Monday, July 17, 2017

Sweet Ranch Chicken

This was the yummiest thing ever!!!  AND it was easy prep!!!  This is going on our regular rotation for sure!!

Serving being 1R, 1Y, 1G, 1Tbs

2lbs chicken breast (skin or no skin - doesn't matter)
20 tiny red potatoes, halved
Green Beans
1 Clove garlic - minced
1 packet dry ranch mix
2 tbs olive oil
2 tbs brown sugar
salt/pepper to taste

Pre-heat oven to 400º

Cut potatoes in half

Coat a baking sheet with either olive oil or spray

Place chicken (skin up if using chicken with skin) in the middle of the pan forming a line and
green beans on both sides.

Add the potatoes on top of the green beans, cut side down.

Divide equally and sprinkle the brown sugar on top of the chicken, pressing down to make it

Sprinkle the minced garlic over chicken, potatoes, and green beans

Sprinkle lightly the ranch mix - I did not use an entire packet - but do it to taste.  Drizzle olive oil over entire pan

Cook on middle rack for 20-30 minutes (until chicken reaches internal temperature of 165º)

Sunday, July 9, 2017

Crockpot Pork Carnitas

UM yum!!!  This was so good and super easy!!!
Pork - 1 Red
2 Corn Tortillas - 1 Yellow
Cheese - 1 Blue
Veggies on top - 1 Green

4 pound boneless pork roast
1 T. chili powder
1 T. cumin
1 T. oregano
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
2 onions, sliced
2 oranges
2 limes
Corn tortillas
Taco Toppings (Lettuce, cheese, pico de gallo, sour cream, etc.)

Place pork roast in crockpot.

Sprinkle spices on top.  Layer onions on roast.

Squeeze juice from the oranges and limes over meat and onions, then put the
entire fruit in the crockpot as well.

Cover and cook on low for 6-8 hours.  Remove pork roast from crockpot and shred, reserving juices in crockpot.  Discard the oranges and limes.   Return the shredded pork to the crockpot and allow it to sit in the juices for 15-30 minutes.

Preheat oven to broil. Remove pork from crockpot with a slotted spoon and spread out evenly on a cookie sheet.   Broil until the edges of the meat start to look crispy, approximately 5 minutes.

Serve inside corn tortillas with favorite taco toppings.

Saturday, July 8, 2017


Um YUMMY!!!  This was SOOOOO good!!  Ross kept saying "you can make this one again"  :)
Serving size 4: ¼th recipe Calories: 308 Fat: 14g Carbohydrates: 13g Sugar: 6g Sodium: 582mg Fiber: 3g Protein: 36g

·      1 ¼ lbs chicken breast, cooked and shredded
·      1 medium spaghetti squash, halved (about 3 lbs.)
·      1 rib celery, thinly sliced
·      1-2 green onions, white and green parts thinly sliced
·      ¼ cup diced red bell pepper
·      ½ cup Tessemae’s Mild Buffalo Sauce
·      Ranch dressing
·      ¼ cup crumbled blue cheese

To roast the squash:
Preheat oven to 350°F.  Line a baking sheet with parchment paper and set aside.

Slice both ends from squash and discard.  Stand squash up on one of it's cut ends and use a large knife to cut the squash in half lengthwise.  Scoop seeds and stringy insides out using a large spoon.  Place squash cut-side down on the baking sheet.

Bake for 30-40 minutes or until squash is tender. Baking time will depend on the size of your squash, larger squash requiring a longer cook time. When squash is tender, allow to cool slightly before using a fork to gently scrape the squash into a large bowl. Reserve the squash shells.

While squash is roasting, cook the chicken.

To cook the chicken:
Directions for Stovetop: Place a medium skillet over medium-high heat. Add 1 tsp. avocado or coconut oil and swirl pan to coat with the oil. Add chicken and ½ cup water. Once the water begins to simmer, reduce heat and cover. Cook chicken for 15-18 minutes or until cooked through. Move chicken to a cutting board to cool slightly before shredding with two forks.

To assemble the stuffed squash:
Place squash shreds, chicken, celery, onions, peppers and Buffalo sauce in a large bowl. Toss well to coat. Spoon squash mixture into the squash shells. Return the stuffed shells back to the baking sheet and place in 350°F oven for 10-15 minutes or until heated through.

Serve with Ranch and blue dressing