Thursday, July 21, 2016

Slow Cooker Pork Tacos

Mmmmm. Tacos.

This dish is perfect for a weeknight meal. *cough cough Taco Tuesday*

While I used pork, I encourage you to try this with chicken breast or beef as well! Crock pots are amazing and just like a fast pass for tolls on the highway, everyone needs one.

I used flour tortillas because I'm not a fan of their cousin, corn tortillas, but if you're gluten free or just prefer corn, go for it!

Slow Cooker Pork Tacos
Photo Credit: MJL

Ingredients (makes about 12-14 tacos):
3lbs Pork Butt/Shoulder (you can get a bigger size for more leftovers)
Flour or Corn Tortillas
2 Tbl Chili Powder
2 Tbl Cumin
1 tsp salt
2 tsp black pepper

Salsa Verde (I used Chi-Chi's)
Cheese (I did one with feta and one with cheddar)
Pickled Jalapeno Slices
Diced White Onion

Spray slow cooker with cooking spray. Place pork inside and coat with spices. Cook on low for 8 hours. Shred pork, taste, and adjust spices as needed.

To assemble the tacos, just add 1-2oz of pork in each shell and top with your favorite toppings! Stay tuned to see what I did with the leftover pork!

Enjoy :)

The nutrition facts are better left unsaid. Also, the amount of meat/shell type/toppings varies per person!

Tuesday, July 19, 2016

Spaghetti squash bake

I've fallen off the wagon lately in terms of eating healthy. After an awesome weekend at a bachelorette party, I'm ready to get back to business! I was recently introduced to Italian seasoned ground turkey and it tastes JUST like sausage!

This can be made with any ground meat and your favorite vegetables, but this is my spin on it. If you have trouble finding Italian Seasoned Ground Turkey in your local grocery store, I'm sure you can buy regular ground turkey and add 1-2 tablespoons of Italian seasoning!

Spaghetti Squash Bake

Ingredients (serves 4):
1 spaghetti squash
1lb Italian seasoned ground turkey
2 zucchini, halved and cut into 1/4 inch pieces
1 red onion, sliced
3 cloves of garlic, diced finely 
1 cup shredded mozzarella cheese
1/2 cup chicken stock
1/2 tsp dried oregano
1/2 tsp dried basil
2 Tbl oil, separated 
Salt and pepper

Set oven to 400 degrees. Cut spaghetti squash in half lengthwise and scoop out the seeds. Rub olive oil, salt, and pepper on each half and place cut side down on a baking sheet. Bake for 30 minutes.

Meanwhile, heat 1 Tbl olive oil in a pan on medium high heat. Add onion and zucchini and cook until tender, about 8-10 minutes. Add garlic and spices and cook for 2 more minutes.

Remove vegetables from the pan and add the ground turkey. Cook until it's no longer pink, about 8 minutes.

Add chicken stock to a deep casserole dish. Add vegetables and turkey. When the spaghetti squash is done, use a fork to make your "noodles" and add to the casserole dish.

Mix well and top with mozzarella cheese. Bake at 350 for 20 minutes.

Top with red pepper flakes when it comes it if you want!

Enjoy :)

Nutrition Facts (per serving):
Calories: 350cal
Fat: 21.2g
Cholesterol: 100g
Sodium: 873mg
Carbohydrates: 10g
Protein: 29.6g