BBQ Bacon Wrapped Little Smokies

• 1 - 12 oz. package little smokies
• 6 slices bacon, cut into quarters (24 pieces total)
• BBQ sauce

Preheat oven to 375F.  Line a baking pan with aluminum foil and lightly spray with cooking spray.

Wrap each little smokie with a quarter piece of bacon and secure with a toothpick.

Bake for 25 minutes.  Remove pan from the oven.

Brush each bacon wrapped smokie with BBQ sauce.  Put back into the oven and bake for 10 additional minutes.

Keep warm until you are ready to serve.  Enjoy!

Puréed Cheesy Broccoli Potato Soup

• 1 tbsp. salted butter
• 1 yellow onion, chopped
• 1 carrot, peeled and chopped
• 1 celery stalk, chopped
• 1 tsp. chopped garlic
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 1/2 cups unsalted chicken stock
• 1 cup milk
• 2 medium russet potatoes, peeled and chopped
• 12 oz. broccoli florets, chopped into small pieces
• 2 cups shredded Mexican blend cheese
• 1/4 cup grated Parmesan cheese

Melt butter in a large soup pot over medium heat.  Add onion, carrot, celery and garlic and cook until softened, 5 minutes.  Season with salt & pepper. Add broth, milk and potatoes.  Turn heat to high and bring the soup to a boil, then cover the pot and turn to low, cooking until the potatoes are soft, 15 minutes.

Add broccoli florets and Parmesan cheese and stir to combine.  Cook uncovered until broccoli is soft, 10 minutes.

Add Mexican blend cheese and stir to combine. 

Use an immersion blender to puree, or, in batches, add the soup to a blender to puree.

Enjoy with freshly ground black pepper & Parmesan cheese.  Hot sauce is good too!

Chicken Parmesan Patties

• 1 lb. ground chicken
• 1 tbsp. minced garlic
• 1/4 cup minced fresh parsley
• 1/4 cup grated Parmesan cheese
• 1 tsp. Italian seasoning
• Salt & Freshly ground black pepper
• Olive oil
• 2 cups marinara sauce
• 4 slices fresh mozzarella cheese

In a medium bowl, combine the chicken, garlic, parsley, Parmesan and Italian seasoning.  Season with salt & freshly ground black pepper and mix everything together.  Form the mixture into 4 equal patties (each will be about 4.5 oz).

Drizzle olive oil in a large skillet and heat over medium-high heat.  Add the patties to the pan and cook until golden brown on one side, 4 minutes.

Flip the patties and pour the marinara into the pan, around the patties. Lower the heat, bringing the marinara to a simmer, topping each patty with a slice of fresh mozzarella.   Cover the pan and continue to cook until cheese is melted and chicken is cooked through, 4-5 minutes.

These go great with some sweet potato puffs and a fresh green salad! 

Enjoy!

2016 Thanksgiving Feast

Crock Pot Turkey Breast Roast

• 1 - 3 lb. turkey breast roast
• 3 stalks celery
• 1 yellow onion, cut into large chunks
• 1 cup chicken stock
• Fresh rosemary, sage and thyme
• 1 tsp. season salt
• 1 tsp. paprika
• 1/2 tsp. ground black pepper
• 1 tsp. Italian seasoning
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 2 tbsp. butter, melted

Spray crock pot with cooking spray. Place the celery stalks and onion into the crock pot and pour the broth over the top. Set the turkey on top of the celery and onion.  Mix together all of the seasonings and rub all over the turkey. Lay a few sprigs of fresh rosemary, sage and thyme around the roast. Brush the melted butter over the turkey.

Cook on high for 1 hour and on low for 5 hours.

Enjoy!

Green Bean Casserole

• 1 1/2 lbs. fresh green beans
• 1 tbsp. olive oil
• 1/3 cup minced shallots
• 10 oz. sliced cremini mushrooms
• 1/4 cup all purpose flour
• 1 cup reduced sodium chicken broth
• 1 cup 2% milk
• 1/4 cup plus 1 tbsp. grated Parmesan cheese
• 1 cup  french fried onion strings

Boil a large pot of water, add green beans and cook for 6 minutes.  Drain beans.

Preheat oven to 375F.  Spray a 13x9" baking dish.

Heat 1 tbsp. of oil in a large saute pan over medium heat.  Add shallots and saute 2 minutes.  Add mushrooms and season with salt & pepper.  Saute 8 minutes, stirring occasionally.  Sprinkle flour over mushrooms and stir constantly for about a minute.  Slowly add the broth and then the milk.  Bring to a low boil and cook stirring occasionally until thickened, 3 minutes.  Stir in 1/4 cup of Parmesan and mix well.   Add the beans to the pan, season with salt & pepper and stir to combine.  Pour into baking dish and top with the fried onion strings.  Sprinkle 1 tbsp. Parmesan and drizzle 1 tbsp. olive oil over the top.

Bake 25 minutes.  Enjoy!

Goat Cheese Cauliflower Gratin

• 1 - 2 lb. head of cauliflower, broken into florets
• 3 tbsp. olive oil
• salt & freshly ground black pepper
• 8 oz. goat cheese
• 1 tbsp. minced garlic
• 5 tbsp. 2% milk
• 1/2 tsp. dried thyme
• 1/4 cup seasoned breadcrumbs

Preheat oven to 450F.  Spray a 2 quart baking dish with cooking spray.

Place the cauliflower florets in a steaming basket over an inch of boiling water.  Cover and steam for 6 - 8 minutes. Remove from the heat and drain on paper towels.  Transfer the cauliflower to the baking dish, season generously with salt & freshly ground black pepper and toss with 2 tbsp. olive oil.

Add the garlic, goat cheese, milk and thyme to a food processor and blend it together.  Spread the mixture over the top of the cauliflower.  Sprinkle with breadcrumbs and drizzle the remaining 1 tbsp. olive oil over the top.

Bake 20-25 minutes, until the top is lightly browned.

Creamy Mashed Potatoes

• 5 lbs. yukon gold potatoes, peeled and cut into chunks
• 2 sticks butter
• 1 - 8 oz. package reduced fat cream cheese, softened
• 1 cup heavy cream
• 1 tsp. seasoned salt
• 1/2 tsp. salt
• 1 tsp. ground black pepper

Preheat oven to 350F.  Spray a 4 quart baking dish with cooking spray.

Bring a large pot of water to a boil and add the potatoes.  Boil until fork tender, 25 minutes.  Drain the potatoes and put them back in the pot.  Mash the potatoes over low heat.

Turn off the heat and add 1 & 1/2 sticks of butter, the softened cream cheese, heavy cream and seasonings.  Mash to combine.

Spread the potatoes in the baking dish and top with the remaining 1/2 stick of butter cut into chunks.  Bake until the butter is melted and potatoes are warmed through, 15-20 minutes.

Happy Thanksgiving!

Paleo Friendly Crock Pot Buffalo Chicken Chili

• 2 lbs. ground chicken
• 2 white skinned sweet potatoes, peeled and diced
• 4 carrots, peeled and diced
• 4 stalks celery, diced
• 2 yellow onions, diced
• 2 tbsp. minced garlic
• 2 tbsp. chili powder
• 2 tsp. paprika
• 4 tsp. cumin
• 2 tsp. salt
• 2 - 8 oz. cans tomato sauce
• 2 - 15 oz. cans petite diced tomatoes with garlic
• 1 cup Franks' Red Hot Sauce
• 1 - 15 oz. can reduced sodium chicken broth

Spray crock with cooking spray and combine sweet potatoes, carrots, celery and onions.  Pour broth over the top and stir to combine.  Add the ground chicken and pour the tomato sauce over the top, stirring with a wooden spoon to break up the chicken.  Add the garlic and all spices.  Pour diced tomatoes and Frank's over the top.

Cover and cook on low for 8 hours.

ENJOY!

Paleo Friendly Slow Cooker Chicken Enchilada Soup

• 1.5 lbs. boneless skinless chicken breasts
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 3 stalks celery, chopped
• 2 carrots, peeled & chopped
• 1 jalapeno, minced
• 1 tbsp. chopped garlic
• 1 - 15 oz. can petite diced tomatoes with garlic & olive oil
• 1 tbsp. chili powder
• 1 tbsp. cumin
• 1 tsp. dried oregano
• 1 tsp. paprika
• 1 tsp. salt
• 1/4 tsp. red pepper flakes
• 3 cups unsalted chicken cooking stock
• Salt & freshly ground black pepper

Spray your crock pot with cooking spray and add the chicken.  Generously season the chicken with salt & freshly ground black pepper.  Add the onion, bell pepper, celery, carrots, jalapeno and garlic.   Pour the can of tomatoes over the top and sprinkle the spices on top.  Pour the broth over everything.  Cover and cook on high for 4 hours.

Remove the chicken from the soup and shred with two forks.  Put the shredded chicken back into the soup and keep on warm until ready to serve.

Enjoy!

Paleo Friendly Chicken & Veggie Detox Soup

• 6 large celery stalks, chopped
• 1 large red onion, chopped
• 3 large carrots, chopped
• 1 tbsp. minced garlic
• 3 tbsp. freshly grated ginger
• 2 tbsp. olive oil
• 2 lbs. boneless skinless chicken breasts
• 2 quarts chicken cooking stock
• 1 tsp. salt
• 1/2 tsp. crushed red pepper flakes
• 1 tbsp. apple cider vinegar
• 1/4 cup freshly minced parsley
• 3 cups broccoli florets
• 1 1/2 cups frozen peas

Add the olive oil to a large pot and heat over medium heat, adding the celery, onion, carrots, garlic and ginger.  Saute for 6 minutes to soften.  Add the apple cider vinegar, crushed red pepper and broth.  Season the chicken with 1 tsp. salt and add to the pot.

Increase heat to high to bring the soup to a boil.  Once boiling, reduce to a simmer and let simmer for 30 minutes.

Remove the chicken breasts from the soup and set on a cutting board. Add the broccoli, peas and parsley to the soup.   Shred the chicken using two forks and return it to the soup.  Season with freshly ground black pepper. Let the soup continue to simmer until the broccoli is cooked, about 10 minutes.

Enjoy!

Crock Pot Paleo Turkey Sweet Potato Chili

• 1 large yellow onion, chopped
• 1 large red bell pepper, chopped
• 2 tbsp. chopped garlic
• 1 jalapeno pepper, minced
• 1 serrano pepper, minced
• 1 large sweet potato, peeled and cubed
• 1 - 14.5 oz. can petite diced tomatoes with garlic and olive oil
• 1 cup reduced sodium chicken broth
• 1 tbsp. chili powder
• 1 tbsp. smoked paprika
• 1 tbsp. dried oregano
• 2 tsp. salt
• 1 tsp. ground cumin
• 1/2 tsp. red pepper flakes
• 1 lb. lean ground turkey
• 1 lb. extra lean ground turkey
• avocado, as topping when serving

Spray your crock pot with cooking spray and add the onion, bell pepper, garlic, peppers and sweet potato.  Stir to mix everything together.  Pour the tomatoes and broth over the top and stir to combine.  Add all spices and mix well.  Drop the turkey in and break it up with a wooden spoon, mixing everything together.  Cover and cook on low 8 hours.  Serve with chunks of avocado.

Enjoy!

Paleo Roasted Chicken and Veggies

• 3 tbsp. olive oil
• 2 tbsp. balsamic vinegar
• 1 tsp. salt
• 1/2 tsp. onion powder
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil
• 1/4 tsp. dried thyme
• 1/4 tsp. crushed red pepper flakes
• 1 tsp. chopped garlic 

• 2 lbs. thin chicken breast fillets (6)
•  salt & freshly ground black pepper
• 2 zucchini, sliced into quarter moons
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 red onion, chopped

In a large bowl, combine the first 9 ingredients and mix well.   Season the chicken breasts with salt and pepper and add to the bowl, tossing to combine.  Add the veggies to the bowl and toss to combine.  Cover the bowl and let sit in the fridge until you're ready to cook, at least an hour.

Preheat oven to 450F.

Spread parchment paper to line a baking pan and first line the chicken in the pan.  Surround the chicken with the veggies.   Bake 20 minutes, flip the chicken and stir the veggies and bake for another 10 minutes.

Enjoy!

Crock Pot Baked Potatoes

• 4 large russet potatoes (or as many as you can fit in your crock pot)
• Olive Oil
• Sea Salt
• Aluminum Foil

Wash the potatoes good.  Drizzle each potato with olive oil and generously season with sea salt.  Wrap each potato in aluminum foil and place in the crock pot.  Cook on high for 5 hours.

Enjoy with your favorite toppings!

Spinach Crust Pizza

For the Crust:

• 3 cups fresh spinach, packed
• 1 cup shredded reduced fat mozzarella cheese
• 1 egg, beaten
• 1 tsp. chopped garlic
• 1 tsp. dried oregano
• 1 tsp. dried basil
• 1/4 tsp. crushed red pepper

For the Toppings:

• 1 cup pizza sauce
• 1 green bell pepper, chopped
• 1/4 yellow onion, finely chopped
• 1 tsp. chopped garlic
• 1 1/2 cups shredded reduced fat mozzarella cheese 
• 1/4 cup turkey pepperoni, thinly sliced
• 5 slices Canadian bacon, thinly sliced

 Preheat oven to 425F and line a baking pan with parchment paper.

Blend spinach and mozzarella in food processor.  Add in egg and spices and blend.  Spread the "dough" out on parchment paper to form the crust and bake for 15 minutes, until the edges are brown.

While the crust is cooking, saute the bell pepper, onion and garlic in a small amount of olive oil and seasoned lightly with salt and freshly ground black pepper, until softened, 5 minutes.

Remove crust from the oven and lather it with sauce ant cover with cheese and toppings.  Return it to the oven and broil the pizza for 5 minutes, until the toppings are warm and the cheese is melted.

Allow it to cool 2-3 minutes, slice and dig in!

Saucy, Cheesy Butternut Squash Enchilada Boats

• 1 medium spaghetti squash, cut in half lengthwise, strands and seeds scooped out and discarded
• 2 tsp. olive oil
• salt & freshly ground black pepper
• 2/3 cup of your favorite Enchilada Sauce (I use Trader Joe's Enchilada Sauce)
• 1/4 tsp. garlic powder
• 1/4 tsp. chili powder
• 1/4 tsp. ground cumin
• 1/2 tsp. minced fresh cilantro
• 1 cup reduced fat Mexican blend cheese
• 3 green onions, white and light green parts only, chopped

Preheat oven to 400F.

Drizzle 1 tsp. olive oil on each half of the squash and brush to cover all of the inside flesh.  Sprinkle each half with salt and freshly ground black pepper.

Put flesh side down on a baking sheet lined with parchment  paper and bake for 40-50 minutes, until you can easily piece the flesh with a fork.  Set aside to slightly cool.

In a small bowl, combine the garlic, chili powder and cumin and mix well.

Once you're able to handle the squash without burning yourself, use a fork to mash the flesh inside of it's shell.   Sprinkle the spices and cilantro on each half.  Pour 1/3 cup enchilada sauce over the top, sprinkle each half with 1/2 cup shredded cheese and sprinkle with green onions.  Put back into the oven and cook for 10 minutes.

Enjoy!

Crock Pot Shredded Chicken Salsa Verde

• 3 lbs. boneless skinless chicken breasts
• 1 large yellow onion, sliced into thin strips
• 2 green bell peppers, sliced into thin strips
• 1 jalapeno, minced
• 1 tsp. cumin
• 1 tsp. adobo seasoning
• 1 tsp. salt
• 2 tsp. chili powder
• 12 oz. salsa verde
• 1 cup reduced sodium chicken broth
• 4 oz. diced green chiles
• 1 tbsp. chopped garlic
• 1 tbsp. lime juice
• olive oil

Drizzle olive oil in a crock pot and layer the onion, jalapeno and bell pepper.  Pour the broth over the top.  Lay the chicken out and sprinkle with the spices,  garlic, green chiles and lime juice.  Pour the salsa over the top.

Cover and cook on low 7 hours.

Shred chicken using two forks and mix everything together.

Serve as tacos with your favorite toppings, such as:

• Shredded lettuce
• Sour cream
• Salsa
• Shredded cheese
• Sliced black olives
• Sliced pickled jalapenos
• Avocado

Leaving Lake Berryessa Going Away Party Spread

Green Chile Turkey Taco Bar

• 1 - 20 oz. package lean ground turkey
• 1 cup salsa verde
• 1 - 4 oz. can chopped green chiles
• 1 tbsp. freshly squeezed lime juice
• 1 tsp. cumin
• 1 tsp. adobo seasoning
• 1 tsp. chili powder
• salt & freshly ground black pepper

Spray a large skillet with cooking spray and brown the turkey meat over medium high heat, 5 minutes.  Drain fat in a colander and return the meat to the pan.

Add the salsa, green chiles, lime juices and spices.  Mix well and season with salt & pepper.

Reduce heat and let simmer 10 minutes.

Make tacos with your favorite toppings:

• shredded lettuce
• salsa
• sour cream
• sliced black olives
• pickled jalapenos
• shredded cheese
• chopped red onion

 

Smoking Hot Cheese Ball

• 16 oz. reduced fat cream cheese, softened
• 1 cup shredded Mexican blend cheese
• 1/2 cup shredded pepper jack cheese
• 3 tbsp. minced red onion
• 2 1/2 tbsp. salsa
• 2 tsp. ground cumin
• 1 tsp. pickled jalapenos
• Doritos Nacho Cheese Tortilla Chips

Put all ingredients except for the chips into a food processor.  Blend all ingredients until mixed well.

Scoop the mixture onto plastic wrap and form it into a ball.  Chill at least 2 hours or overnight.

To serve,  unwrap, roll in crushed Doritos and serve with pita chips.

Stuffed Mushrooms

• 8 oz. reduced fat cream cheese, softened
• 1 Jimmy Dean Spicy Sausage
• 2 - 3 packs button mushrooms, de-stemmed
• 2 bunches of green onions, minced
• 1 tsp. minced fresh parsley

Cook sausage in a skillet and drain fat.  Return meat to the pan and add the softened cream cheese.  Mix together making sure it is consistent throughout.  Add the green onions and parsley and mix well.  Let the mixture cool slightly.  Fill the de-stemmed mushrooms with the sausage mixture.

Cook in a 350F oven for 20 minutes.

Mini Frittatas

• 8 large eggs
• 1/2 cup milk
• 1/3 cup Parmesan cheese
• 1/4 tsp. salt
• 1/2 tsp. ground black pepper
• 5 slices Canadian Bacon, minced
• 2 tbsp. minced fresh parsley
• 1/2 red bell pepper, minced

Preheat oven to 375F.

Sprinkle a little bit of Canadian Bacon, bell pepper and parsley into each mini muffin cup.

In a large bowl, whisk the eggs, milk, Parmesan, salt and pepper.  Pour the mixture into each muffin cup.

Bake until the egg mixture puffs and is set in the center, 12-15 minutes.

Greek Cucumber Boats

• 3 English cucumbers
• 2 containers Trader Joes Cilantro & Chive Yogurt Dip
• Crumbled Feta Cheese
• Minced fresh parsley

Wash the cucumbers and peel stripes down the length of each.  Slice in half lengthwise and scoop out flesh.  Slice into 2 inch boats and fill with the yogurt dip.  Top each one with crumbled feta and parsley.

Pizza Bombs

• 2 cans biscuit dough
• Pizza sauce
• 64 slices Turkey Pepperoni
• 32 - 3/4 inch cubes of Fresh Mozzarella
• 6 tbsp. butter, melted
• 1 tbsp. crush garlic
• 1 tbsp. Italian season
• Grated Parmesan cheese
• Marinara Sauce, for serving

Cut each biscuit in half.  Roll each half out into a circle.  Place a small dollop of pizza sauce, a slice of pepperoni, a cube of cheese and another slice of pepperoni on each round.  Bring the edges of the dough up and over, pressing together to seal the edges.  Lay the pizza bombs on a baking sheet lined with parchment paper or silpat.

Combine the melted butter, garlic and Italian seasoning in a bowl.  Brush the mixture onto each pizza bomb and sprinkle with grated Parmesan.

Bake at 375 for 15-20 minutes, until biscuits have nicely browned.  Serve with Marinara sauce.
 

Crock Pot Chicken & Veggies

• 1.25 lbs. boneless skinless chicken breasts (2 large)
• 1 lb. fingerling potatoes, cut in half
• 1 large yellow onion, chopped
• 1 lb. zucchini, quartered lengthwise and sliced into quarter moons
• 1/4 cup olive oil, plus more for drizzling
• 1 tbsp. lime juice
• 1 tbsp. chopped garlic
• 1 tsp. salt
• 1/2 tsp. crushed red pepper
• 1/2 tsp. dried oregano
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. paprika
• freshly ground black pepper

Drizzle crockpot with olive oil and put the potatoes on one side of the crock, lay the onions out in the middle and the zucchini on the other side.  Lightly drizzle with olive oil and season with salt.

Lay the chicken on top of the veggies in the middle of the crock.

In a measuring cup, combine the oil, lime juice, garlic, salt and other spices.  Drizzle over the top of the chicken and veggies.  Generously season with freshly ground black pepper.

Cook on low for 6 hours.  Set crock to keep warm until you are ready to serve.

Enjoy!

Weekend Barbecue - Grilled Chicken, Deviled Egg Coleslaw & Farro Salad

Marinaded Chicken

• 1/2 cup olive oil
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. paprika
• 1/2 tsp. cumin
• 1/4 tsp. cayenne pepper
• 1 tsp. onion powder
• 1 tsp. Montreal steak seasoning
• 1 tbsp. chopped garlic
• 1 tbsp. dried parsley
• 1 tbsp. minced onion
• 1 tbsp. lime juice
• 1 bottle corona 

Combine the olive oil and spices in a bowl and mix well.  Add in the beer and mix well.  Put the chicken into a ziploc bag and pour marinade into the bag.  Remove air from the bag and seal it up.  Let sit in the fridge all day or overnight.

When ready to grill, heat the barbecue to medium high heat.  Cook the chicken 5 minutes, turn over and cook another 5 minutes, turn over once more and cook 3 minutes.

Deviled Egg Coleslaw

• 2 hard boiled eggs, finely chopped
• 1/4 cup finely chopped red onion
• 3/4 cup light mayo
• 3 tbsp. whole grain mustard
• 2 tsp. white vinegar
• 1 heaping tsp. Cholula hot sauce
• 1/4 heaping tsp. Old Bay seasoning
• 1 - 16 oz. bag shredded cabbage

Mix everything but the cabbage in a large bowl.  Add the cabbage and toss to coat evenly.  Let chill in the fridge at least an hour before serving.  

Farro Salad

• 1 1/2 cups farro
• 2 tsp. salt, divided
• 1 - 12 oz. package green beans, cut into 1 inch pieces
• 1 large red bell pepper, chopped
• 1/4 cup minced fresh chives
• 1/4 cup garlic infused olive oil
• 1/4 cup red wine vinegar
• 1 tbsp. dijon mustard
• 1 tsp. ground black pepper
• 1/3 cup crumbled feta cheese

Bring a pot of water to a boil, add the farro and season with 1 1/2 tsp. salt.  Boil rigorously 12-15 minutes.  Drain and set aside to cool.

Meanwhile bring a separate pot of water to a boil, add green beans and boil 2 minutes.  Drain and set aside to cool.

Mix together the oil, vinegar, dijon, pepper and 1/2 tsp. salt.

Once beans and farro are cool, combine in a bowl with the red bell pepper and chives.  Pour the dressing over the top and toss to combine.  

Chill in the fridge until you are ready to serve.  When ready to serve, add the feta cheese and stir to combine.

ENJOY!

Spiced Cauliflower "Rice"

• 1 - 16 oz. bag Cauliflower Crumbles
• 1/2 medium yellow onion, finely chopped
• 2 medium tomatoes, seeded and chopped
• 1 jalapeno pepper, seeded and minced
• 1 tsp. chopped garlic
• 1/2 tsp. cumin
• 1/2 tsp. paprika
• 1/4 tsp. cayenne pepper
• 1 tsp. salt
• 2 tbsp. tomato paste

Heat oil in a large skillet and add onion, tomatoes and jalapeno to the pan.  Saute until tender, about 5 minutes.  Add the cauliflower and garlic and continue to cook until cauliflower is tender, about 5 more minutes.

Add the spices and tomato paste and continuously stir until everything is evenly coated, another 2 - 3 minutes.

Serves 4.  Enjoy!

NOTE:  1 cup is about 60 calories.

Delicious Pork Tenderloin with Cauliflower Rice

For the Pork:

• 1 - 2-2.5 lb. package pork tenderloins (there should be 2 small loins in the package)
• 6 large garlic cloves, sliced in half lenghwise
• 1/4 cup reduced sodium soy sauce
• 2 tbsp. dijon mustard
• 2 tbsp. blue agave nectar
• 2 tbsp. orange juice
• 1 tbsp. chopped fresh rosemary
• 1 tsp. black pepper
• 1 tsp. onion powder
• 3 tbsp. olive oil

Cut 6 holes into the top of the tenderloins and insert a half garlic clove into each.  Place the tenderloins on a sprayed baking dish.

Whisk together the soy, mustard, agave, orange juice, rosemary, pepper, onion powder and oil in a small bowl.  Pour the marinade over the tenderloins.  Cover and let sit in the refrigerator for 2 hours.

Preheat oven to 350F.  Pull the tenderloins out.

Bake uncovered for 45 minutes, basting every 10 minutes.

Transfer to a cutting board and let rest for 10 minutes before slicing and serving.  Enjoy!

For the Cauliflower Rice:

• 1 head cauliflower, cored and cut into florets
• 1 tbsp. olive oil
• 2 small shallots, minced
• 1/2 cup no salt chicken stock
• 2 tbsp. minced fresh parsley
• 1/2 tsp. salt
• freshly ground black pepper

Working in batches, pulse the cauliflower in a food processor until finely ground into "rice".  Transfer to a bowl.

Heat oil in a large saucepan over medium heat, add shallot and cook until softened, about 3 minutes.  Stir in the riced cauliflower, stock and salt.  Cover and cook, stirring occasionally, until cauliflower is tender, about 15 minutes.

Uncover and continue to cook until almost all liquid is absorbed, about 3 minutes.  Stir in parsley and season with freshly ground black pepper.  

Serve with shaved Parmesan. Enjoy!