Spice Rubbed Crock Pot Shredded Pork

• 1 - 7 oz. can chopped green chiles
• 2 tsp. chili powder
• 2 tsp. garlic powder
• 1 tsp. black pepper
• 2 tsp. onion powder
• 1 tsp. adobo seasoning
• 2 tsp. oregano
• 1 tsp. reduced sodium soy sauce
• 1 tbsp. olive oil
• 1 - 3 lb. boneless pork shoulder blade roast

Combine spices, green chiles, soy and oil in a small mixing bowl.  Rub the mixture all over the pork and place it in the crock pot.

Cover and cook on low for 8 hours.

Shred the pork, using two forks in the crock pot and stir with remaining cooking juices.  Serve in a bowl with lettuce, cheese, salsa, sour cream and avocado.

Enjoy!

Saucy Turkey Meatballs

• 2 tbsp. dark brown sugar
• 2 1/2 tbsp. apple cider vinegar
• 1 tsp. ground cumin
• 1/2 tsp. paprika
• 1/2 tsp. cayenne pepper
• 1/2 tsp. salt
• 1 - 14.5 oz can petite diced tomatoes with jalapenos
• 1 - 20 oz. package lean ground turkey
• 3 tbsp. bread crumbs
• 1 tsp. Italian seasoning
• 1 tbsp. chili powder

Combine the brown sugar, vinegar, cumin, paprika, cayenne, salt and tomatoes in a food processor and blend until smooth.

In a large bowl, combine turkey, breadcrumbs, Italian seasoning and chili powder, mix well.  Using wet hands, shape into 20 meatballs (about a heaping tbsp each).

Heat a large skillet over medium-high heat and coat with cooking spray.  Add meatballs and cook 3 minutes, turning to brown on all sides.  Add tomato mixture to the pan and bring to a simmer.  Cover, reduce heat, and let simmer for 8 minutes or until the meatballs are done. Uncover and continue to simmer 2 more minutes to slightly thicken the sauce.

Serve over Garlic Mashed Cauliflower, recipe follows.

Garlic Mashed Cauliflower

• 1 medium head of cauliflower, cut into small pieces
• 1 tablespoon cream cheese
• 1/4 cup freshly grated Parmesan
• 1 teaspoon chopped garlic
• 1/2 teaspoon salt
• 2 tablespoons light butter
• Fresh ground black pepper

Get water boiling in a large pot.

Clean and cut cauliflower and cook in boiling water for 6 minutes or until well done. Drain well, and pat dry with paper towels - don't let cool.

In a food processor, puree the hot cauliflower with the remaining ingredients, until smooth. Season generously with fresh ground pepper.

Transfer to a saucepan and keep warm covered on low.  Low carb alternative to mashed potatoes!

Fresh Veggie Frittata

• 1 white onion, thinly sliced
• 1 red bell pepper, chopped
• 2 zucchini, sliced into thin 1 inch pieces
• 4 large eggs
• 3/4 cup egg whites
• 1/4 cup Parmesan cheese
• 2 tsp. olive oil
• salt & freshly ground black pepper

Preheat oven to 400F.

Heat oil in a large oven-proof skillet over medium heat.  Add onin and cook until starting to brown and carmelize, 8 minutes.  Add peppers and zucchini, season with salt and pepper and continue to cook 8 minutes, stirring occassionally.

In a medium bowl, mix eggs, egg whites and parmesan and season with salt an pepper.

Add eggs to the skillet, covering the veggies.  When the edges begin to set, after 2 minutes, transfer skillet to oven.  Cook 10 minutes, or until frittata is completely cooked.

Serve warm.  Enjoy!

St. Patty's Party Spread

Roasted Shrimp Cocktail

• 1 pound shrimp, peeled and deveined, tails in tact
• Olive oil
• Salt & Freshly ground black pepper
• 1/2 cup Heinz chili sauce
• 1/2 cup Ketchup
• 3 tbsp. prepared horseradish
• 2 tsp. freshly squeezed lemon juice
• 1/2 tsp. Worcestershire sauce
• 1/2 tsp. hot sauce

Preheat oven to 400 F.

Place the shrimp on a baking sheet, drizzle with olive oil and season with salt & pepper. Toss the shrimp and spread them out in one layer. Roast for 8 minutes, until pink and firm.

For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce and hot sauce.

Serve 3 shrimp in each individual cup with a teaspoon of the sauce.

Spinach Dip Tartlets

• 1 - 10 oz. package frozen chopped spinach , thawed and drained well
• 1 - 14 oz. can artichoke hearts in water, drained and chopped
• 1 - 8 oz. container reduced fat cream cheese, room temperature
• 1/4 cup fat free sour cream
• 1/4 cup low fat mayonnaise
• 1/4 cup grated Parmesan cheese
• 1/4 tsp. salt
• 1/4 tsp. cayenne pepper
• shaved Parmesan, for serving
• frozen phillo dough tartlet shells, thawed

Combine first 8 ingredients, down to cayenne, mix together well.  Put a tablespoon of dip into each tartlet shell.  Place a piece of shaved Parmesan onto each filled tartlet.  This makes enough to fill 75 tartlets.

Stuffed Mushrooms

• 1 - 8 oz. package reduced fat cream cheese, room temperature
• 1 - 16 oz. package Jimmy Dean Hot Pork Sausage
• 3 packs button mushrooms

Preheat oven to 350F.

Cook sausage in skillet until browned and drain fat.  Return to the hot skillet and add the softened cream cheese, stirring often to mix well.  Let cool.

Clean and de-stem the mushrooms and stuff the cavity with the sausage cream cheese mixture.  Bake for 30-40 minutes, until browned on top.  This makes enough to stuff 40-50 mushrooms.

The BEST Bean and Cheese Dip!

• 1 - 15 oz. can Spicy Jalapeno Refried Beans
• 1 - 15 oz. can Chili Beans, undrained
• 1 - 10 oz. can Rotel tomatoes, undrained
• 1 - 8 oz. package Velveeta cheese
• Tortilla chips

In a large saucepan, combine refried beans, undrained chili beans, undrained tomatoes, and Velveeta.  Heat over medium-low heat until cheese melts and it all melds together, stirring frequently.  Transfer to a small crock pot or fondue pot.  Serve with chips.

Piggies in their Blankets

• 2 - 8 oz. cans Pillsbury crescent dinner rolls
• 2 - 14 oz. packages Hillshire Farm Turkey Lit'l Smokies (you will have leftover)

Preheat oven to 375 F.

Unroll both cans of dough.  Separate the triangles. Cut each large triangle into 3 narrow triangles.

Roll each sausage up in the dough and place on an ungreased cookie sheet.

Bake 15-20 minutes, until golden brown.  Serve warm.

 

Deviled Eggs

• Hard boiled eggs
• Low fat mayonnaise
• Dijon Mustard
• Paprika

Peel eggs and slice each egg lengthwise down the middle.  Using a small spoon, remove the yolks from both halves and put into a bowl.  Set the whites on a plate or deviled egg dish.

 

Using a fork, mash all of the yolks up until they are almost creamy.  Add mayonnaise to make them really creamy and then add Dijon, to taste.  Fill each white with the creamy yolk mixture.  Sprinkle each egg with paprika.

 

 

Individual 7 Layer Dip

• 1 - 15 oz. cans Spicy Jalapeno Refried Beans
• 2 cups homemade guacamole
• 1 - 8 oz. container fat free Sour Cream
• 2 cups pico de gallo
• 1 cup shredded cheddar cheese
• 2 Roma tomatoes, diced
• 1 - 14 oz. can sliced black olives

Using a long, small spoon,  layer each individual plastic cup with refried beans, guacamole, sour cream and pico de gallo.  Sprinkle each cup with shredded cheese, diced tomatoes and black olives.  Makes 12-15 cups.

Antipasto Platter

• Salami, rolled and secured with toothpicks
• Mortadella, cut in half, rolled and secured with toothpicks
• Marinated Mozzarella balls
• Baby cherry tomatoes
• Mozzarella, Prosciutto and Basil roll, sliced

Southwest Stuffed Peppers

• 1/2 of a 20 oz. package lean ground turkey
• 1 - 15 oz. can black beans, rinsed and drained
• 1 - 15 oz. can sweet corn, drained
• 1 - 14.5 oz. petite diced tomatoes
• 1 - 4 oz. can diced green chilies
• 1 tbsp. chopped garlic
• 1/2 medium yellow onion, chopped
• 2 tbsp. spicy taco seasoning
• 1 tbsp. ground cumin
• 3 red bell peppers, cut in half lengthwise and seeded
• 1/3 cup reduced sodium chicken broth
• shredded reduced fat Mexican blend cheese
• Sour Cream (optional)

In a large skillet, brown turkey, seasoning it with salt and freshly ground black pepper.  When turkey is starting to brown, add taco seasoning, onion and garlic.  When turkey is cooked through add black beans, corn, tomatoes, green chilies and cumin.  Mix well and simmer on low, covered, 10 minutes.  Remove lid and cook another 5 minutes, or until most of the liquid is gone.

Preheat oven to 350F.

Place peppers cut side up in a 9x13 baking dish sprayed with cooking spray.  Pour the broth in to cover the bottom of the dish.  Fill each pepper cup evenly with the turkey mixture.  They will be filled full, almost overflowing!  Cover the dish tight with foil and bake for 45 minutes. 

Remove the foil, top each with shredded cheese and put under the broiler until cheese is melted and browning.  Serve with sour cream.

Enjoy!!!

Spaghetti Squash Boats

• 1 medium spaghetti squash
• 1 1/2 tbsp. olive oil, divided
• 1/2 yellow onion, chopped
• 1 tbsp. chopped garlic
• 1/2 of a 20 oz. package lean ground turkey
• 1 - 14.5 oz. can crushed fire roasted tomatoes
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil
• 1 tsp. crushed red pepper
• 1 cup shredded reduced fat mozzarella cheese
• 2 tsp. grated parmesan cheese

Preheat oven to 400F.

Slice spaghetti squash in half lengthwise and scrape out the seeds and pulp.  Rub 1/4 tbsp. olive oil into each half and season with salt and freshly ground black pepper.  Place spaghetti squash face down (skin side up) in a baking dish and bake for 50 minutes.

Meanwhile, in a large skillet, saute onion and garlic in 1 tbsp. olive oil over medium heat, 2 minutes.  Add ground turkey, season with salt and freshly ground black pepper an cook until browned, 4-5 minutes.  Add crushed tomatoes and remaining spices and let simmer on low for 10 minutes.

When spaghetti squash is done, turn them over in the baking dish (skin side down). Carefully fluff the spaghetti-like strands on each half with a fork, leaving the squash in the shell.  Evenly divide the sauce between the two halves. Top each with 1/2 cup Mozzarella cheese and a teaspoon of Parmesan.
Turn oven to broil and cook for 2-3 minutes, until cheese is browned and bubbling.

DELISH!!

Shrimp Stuffed Roasted Pasilla Peppers with a Roasted Red Pepper Sauce

• 1 - 12 oz. jar roasted red peppers, drained
• 1 - 14.5 oz. can diced fire roasted tomatoes, drained
• 1 1/2 tsp. salt, divided
• 2 tbsp. olive oil
• 4 large pasilla peppers
• 1 yellow onion, chopped
• 1 tsp. chopped garlic
• 1 jalapeno pepper, minced
• 1 tsp. ground coriander
• 1 lb. medium shrimp, peeled, deveined and cut in half
• 8 oz. reduced fat cream cheese, at room temperature
• 1 1/2 cups reduced fat shredded Mexican cheese blend

Preheat oven to 350F.

In a food processor, combine red peppers, tomatoes, and 1/2 tsp. salt and puree.  Pour into a 9x13" baking dish.

Set pasilla peppers over flames on a gas range and cook, turning often, until browned.  Slit peppers down the length and remove seeds.

Heat oil in  large pan over medium-high heat.  Add onion, garlic, jalapeno and coriander.  Cook until softened, 4 minutes.  Add shrimp and 1 tsp. salt and cook until shrimp start to turn pink, 2 minutes.  Transfer to a bowl and stir in cream cheese and shredded cheese into the shrimp mixture.  Spoon shrimp mixture into peppers, dividing evenly.  Set stuffed peppers in dish with sauce.  Bake until filling is oozing and hot, 45 minutes.

Serve over quinoa or your favorite grain.

ENJOY!