Slow Cooked Green Chile Pork

• 1 - 2 lb. boneless pork roast
• 1 yellow onion, chopped
• 1 tbsp. chopped garlic
• 1 Serrano pepper, minced
• 1 Poblano pepper, chopped
• 2 Anaheim chiles, chopped
• 1 cup petite diced tomatoes
• 2 cups chicken stock
• 1 - 4 oz. can hot diced green chiles
• 1 - 7 oz. can mild diced green chiles
• 1 tsp. oregano
• 1 tsp. salt
• 1/2 tsp. cumin
• 1/2 tsp. paprika
• 1/2 tsp. cayenne pepper

Spray your crock pot and place the pork roast in it.

Put the onion and peppers around the roast.  Pour the chiles and tomatoes over the top.  Sprinkle the spices over the top and pour the broth over everything.

Cover and cook on low 7-8 hours.

Use tongs to shred the pork, mixing everything together.  Keep on warm until ready to serve.

Enjoy!

Paleo Friendly Crock Pot Pulled Chicken

• 2 lbs. boneless skinless chicken breasts
• 3 tbsp. olive oil
• 2 tbsp. red wine vinegar
• 1 tbsp. chili powder
• 1.5 tsp. black pepper
• 1 tsp. salt
• 1/2 tsp. ground cumin
• 1/2 tsp. red pepper flakes
• 1/2 tsp. paprika
• 1/2 tsp. oregano
• 1.5 tsp. garlic powder
• 1.5 tsp. onion powder
• 1 tbsp. dried parsley
• 1 tsp. dried onion flakes
• 1 tsp. dried dill weed

Lay the chicken out in a sprayed crock pot.  Drizzle the chicken with olive oil and vinegar.  Sprinkle spices over the top.  Cover and cook on low for 6 hours.  Using two forks, shred the chicken and mix it well with the juices and spices in the crock.  Enjoy with your favorite veggie!

Bunco Yum! Crock Pot Taco Meat

• 2 lbs. lean ground beef (93% lean)
• 1 - 14.5 oz. can petite diced tomatoes, drained
• 1 - 7 oz. can mild diced green chiles, drained
• 1 - 4.5 oz. can hot diced green chiles, drained
• 2 tbsp. chopped garlic
• 1 red onion, chopped
• 1 tsp. cumin
• 1 tsp. chile powder
• 1 tsp. adobo seasoning
• 1 tsp. paprika
• 1 1/2 tsp. salt
• 1 1/2 tsp. garlic powder

Spray your slow cooker with cooking spray.  Add the onion, mild and hot green chiles and chopped garlic. Stir to combine.  Lay the ground beef on top, season with cumin, chile powder, adobo, paprika, salt and garlic powder.  Pour the diced tomatoes over the top.  Cover and cook on low for 6-8 hours.  Break the meat up with a wooden spoon and stir everything to combine.  Keep on warm until you're ready to serve.  Enjoy!

End of Summer Shindig

Stromboli

• 1 - 11 oz. package Pillsbury Thin Pizza Crust
• 1/3 cup pizza sauce
• 3 slices provolone cheese, sliced in half
• 5 slices Canadian bacon, sliced into thin strips
• 1/2 of a green bell pepper, chopped
• 1/4 cup chopped yellow onions
• 1/4 cup turkey pepperoni, sliced into thin strips
• 1/2 cup mozzarella cheese
• 1 tbsp. olive oil
• 1/2 tsp. Italian seasoning

Preheat oven to 400F.  Line a baking sheet with parchment paper.  

Roll out pizza dough to form a rectangular crust, about 11"x13" and place on the parchment paper.  

Layer the topping down the middle 1/3 of the dough, lengthwise:  sauce, provolone, bell pepper, onion, pepperoni, Canadian bacon, mozzarella.

Using a sharp knife, cut thin strips down the sides of the un-topped dough.  Fold the strips of dough one at a time to crisscross, covering up the filling.  Brush with olive oil and sprinkle with Italian seasoning.

Bake for 15-20 minutes, until the crust turns golden.  Cool for a few minutes before slicing.

Italian Sub Pinwheels

• 5 burrito size flour tortillas
• 8 oz. whipped cream cheese
• 2 tsp. Italian seasoning
• 2 tsp. garlic powder
• Sliced provolone cheese
• Sliced Italian salami
• Sliced pepperoni
• Sliced smoked ham
• Shredded iceberg lettuce
• chopped pepperoncinis

In a bowl, combine the cream cheese, Italian seasoning and garlic powder.

Lay a tortilla out and evenly cover it with the cream cheese mixture.  Layer the provolone, salami, pepperoni and ham over the top.  Sprinkle lettuce and pepperoncinis over the top.  

Roll the tortilla up like a burrito and cover it with saran wrap.  Continue the process with the remaining tortillas and ingredients.  Put the rolled tortilla "burritos" into the refrigerator for a few hours.  When ready to serve, slice each "burrito" into slices and serve.  Yum!

Bacon Jalapeno Eggs

• 12 eggs, hard boiled and peeled
• 3/4 cup light mayonnaise
• 1 tbsp. spicy brown mustard
• 1 tbsp. Dijon mustard
• 8 slices bacon, cooked & crumbled - divided
• 2 jalapenos, seeded and minced
• Paprika

Slice the hard boiled eggs in half lengthwise.  Remove the yolks and put them in a mixing bowl.  Place the whites on a serving tray.

Mash the egg yolks with a fork.  Add the mayonnaise and mustards and stir until well combined and a smooth texture.  Mix in the jalapenos and 6 slices of the cooked & crumbled bacon.  Spoon the mixture into the egg whites.  Sprinkle each stuffed egg with paprika and top with the remaining 2 slices of crumbled bacon.

BLT Bites

• cherry tomatoes, sliced in half
• cooked bacon strips, cut into 1 inch pieces
• iceberg lettuce, cut into 1 inch chunks
• light mayonnaise
• toothpicks

String a toothpick with 1/2 cherry tomato, 1 slice bacon, 1 chunk iceberg with a dallop of mayo, 1 slice bacon, 1/2 cherry tomato.  Repeat & Enjoy!

Mini Frittatas

• 12 slices cooked bacon, chopped
• 2 jalapenos, seeded and minced
• 10 eggs, beaten
• 1/4 cup sour cream
• 1 cup shredded Mexican blend cheese
• 1 tsp. garlic powder
• salt & freshly ground black pepper

Preheat oven to 375F.  Spray a mini muffin pan with cooking spray.

Whisk together the eggs, sour cream and shredded cheese.  Stir in the chopped bacon and minced jalapenos.  Season with garlic powder, salt & freshly ground black pepper.

Pour the egg mixture into the mini muffin pan, filling each cup to the top.

Bake for 15-20 minutes, until a toothpick comes out clean.  Let cool slightly before serving.  

These are great to make ahead and serve cold or at room temperature!

Some of the Party Crew!

A shot from above!

Chicken Primavera

• 4 boneless, skinless chicken breasts
• olive oil
• salt & freshly ground black pepper
• Italian seasoning
• 1 small zucchini, thinly sliced into half moons
• 1/2 red bell pepper, thinly sliced into strips
• 1/2 yellow bell pepper, thinly sliced into strips
• 1/2 red onion, thinly sliced into strips
• 1 cup garlic & basil marinara sauce
• 1 cup shredded mozzarella cheese

Preheat oven to 400F.

Spray a 9x13 baking dish with cooking spray.  Pour the marinara sauce into the dish and spread it out to evenly coat the bottom of the pan.

Place the chicken on a cutting board and slice 5-6 slits into each breast, being careful to not cut through completely.  Drizzle each breast with olive oil and season with salt, pepper and Italian seasoning.  Stuff the zucchini, red & yellow bell peppers and onions into the slits of each chicken breast.  

Sprinkle the mozzarella over the top and bake until the chicken is cooked through, 25-30 minutes.

Serve with the sauce from the pan.  Enjoy!

Crock Pot BBQ Pulled Pork with Loaded Cauliflower Gratin

BBQ Pulled Pork

• 2 white onions, thinly sliced
• 3 lbs. boneless pork shoulder, trimmed of fat
• 2 tbsp. chili powder
• 1 tbsp. garlic powder
• 1 tbsp. onion powder
• 1 tbsp. cumin
• 1 tbsp. salt
• 2 tbsp. light brown sugar
• 3/4 cup reduced sodium chicken broth
• 1 cups barbecue sauce

Spray your crock pot with cooking spray.  Lay the onions out to cover the bottom of the crock.  Place the pork shoulder on top.  

In a small bowl, combine the chili powder, garlic powder, onion powder, cumin, salt, pepper and brown sugar.  Stir to combine all spices together.  Pour the spice mixture over the pork and use your hands to rub it into all sides of the meat.  Pour the chicken stock and the barbecue sauce over the top. 

Cover and cook on low for 8 hours.

Using two forks, shred the pork, stir to mix well.  Continue to cook on low for an additional hour.

Enjoy!

Loaded Cauliflower Gratin

• 1 large, 3 lb. head of cauliflower
• 1 - 8 oz. container whipped cream cheese
• 2 cups shredded reduced fat cheddar jack cheese, divided
• 1 cup shaved Parmesan cheese
• 1 1/2 cups chopped green onions
• 8 slices bacon, cooked and chopped
• 1 tbsp. chopped garlic
• Salt & freshly ground black pepper
• Butter, to grease the baking dish

Preheat oven to 375F.

Cut the cauliflower into small florets and steam until tender, about 8 minutes.  Lay the cauliflower out on paper towels for a few minutes to get as much water out as possible.

Put the  cream cheese, 1 cup of the cheddar jack, Parmesan, green onions, garlic and bacon in a large bowl and stir mixing everything together. Season with salt and freshly ground black pepper.  Add the cooked cauiflower and gently stir to combine. 

Pour the cauliflower into a baking dish greased with butter.  Top with the remaining cup of cheddar jack cheese.  Cover dish and bake for 20 minutes.  Remove top and continue to bake until the top is lightly browned, about 10-15 more minutes.

Enjoy!

Colorful Summery Bean Salad

For the Salad:

• 1 - 15 oz. can black beans, drained and rinsed
• 1 - 15 oz. can small white beans, drained and rinsed
• 1 - 15 oz. can sweet yellow corn, drained
• 1/2 red onion, finely chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• Handful of cherry tomatoes, quartered

For the Dressing:

• 1/3 cup extra virgin olive oil
• 2 tbsp. fresh lime juice
• 2 tbsp. minced cilantro
• 1/2 tsp. cumin
• 1 tsp. salt

First, make the dressing.  Combine all ingredients in a small bowl.  Mix well and set aside.

In a large bowl, combine all salad ingredients and carefully stir to combine.  Pour the dressing over the salad and carefully stir to combine.   Cover the salad and refrigerate until ready to serve.

Enjoy!