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!

Buffalo Chicken Pinwheels

• 2 chicken breasts cooked, cooled and chopped
• 1/2 cup Frank's Buffalo Wing Sauce
• 1 - 8 oz. package reduced fat cream cheese
• 1 cup reduced fat shredded colby jack cheese
• 2 tbsp. ranch dressing
• 1 bunch green onions, white and light green parts only, finely chopped
• 3 large burrito size flour tortillas

Combine the chopped chicken and buffalo sauce in a bowl, cover and refrigerate for 1-2 hours.

In a large bowl combine the cream cheese, colby jack cheese, ranch and green onions.  Mix well and add in the chicken and wing sauce.  Stir until fully incorporated.

Spread almost a cup of the mixture onto a tortilla, spreading it out to cover the tortilla.  Roll it up tightly and wrap in plastic wrap.  Continue with the remaining tortillas and mixture.  Refrigerate 2 hours.  When ready to serve, cut the tortillas into one inch rounds.

Serve with carrots and celery sticks and blue cheese dressing.  Enjoy!

Bacon Egg Cups

• Cooked bacon slices, cooled
• Eggs
• Shaved Parmesan
• Salt & freshly ground black pepper

Heat oven to 375F.

Spray a muffin pan with cooking spray.  Wrap the bacon around the cup.  Crack an egg inside the bacon wrapped cup.  Sprinkle with salt and pepper and top with shaved Parmesan.

Place in the oven for 12-15 minutes, until egg is set.  Carefully remove with a knife.

I only made 2 as this was just for me but you can make as many as needed.

Each cup is 130 calories.  Enjoy!

 

Buffalo Chicken Bake

Marinade for Chicken:

• 1/2 cup Frank's Buffalo Wing Sauce
• 1 tsp. chili powder
• 1 tsp. salt
• 1/2 tsp. cumin
• 1/2 tsp. paprika
• 1/2 tsp. onion powder

Put 4 large boneless skinless chicken breasts into a large ziploc bag and pour the marinade in. Massage it into the chicken with your hands.  Let sit in the refrigerator for  up to 5 hours.

For the Chicken Bake:

• 1 orange bell pepper, cut into thin strips
• 1 yellow bell pepper, cut into thin strips
• 1 red onion, cut into thin strips
• 2 tbsp. Frank's Buffalo Wing Sauce
• 1 cup shredded Mozzarella cheese

Preheat oven to 350F.

Place the chicken in a baking dish and discard the marinade.  Layer the bell peppers and onion over the top and drizzle 2 tbsp. Frank's over the top.  Bake for 40 minutes - after 30 minutes cover the dish with foil to avoid the peppers and onions burning.  After 40 minutes, pull the dish out, turn broiler on, remove foil and sprinkle cheese over the top.  Put back into the oven under the broiler until the cheese is melted and starting to brown, about 3 minutes.

Enjoy!

Bacon Avocado Egg White Muffins

• 1 avocado, sliced into chunks
• 6 slices bacon, cooked and chopped
• 6 tbsp. reduced fat shredded cheese
• 3 cups egg whites
• salt & freshly ground black pepper

Preheat Oven to 350F.  Spray a 12 muffin tin with cooking spray.

Drop the chunks of avocado into the muffin tins as evenly distributed as possible.   Season the avocado with salt.  Next drop the chopped bacon on top of the avocado and sprinkle each muffin cup with about 1/2 tbsp. of shredded cheese.  Pour the egg whites over, filling each cup almost to the top.  Season lightly with salt and freshly ground black pepper.

Bake for 20 minutes or until a toothpick inserted comes out clean.

Each muffin is 80 calories.  Enjoy!

Moist and Delicious Banana Bread

• 2½ cups Blanched Almond Flour
• 1½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt 
• 1 teaspoon baking soda
• 3 large eggs
• ½ cup organic blue agave nectar
• ¼ cup whole milk plain Greek yogurt 
• 3 very ripe bananas, mashed
• 1 teaspoon pure vanilla extract

Preheat oven to 350ºF.  Line a large bread pan with parchment paper.

In a large bowl mix together the almond flour, cinnamon, nutmeg, salt, and baking soda.

In a medium bowl, whisk the eggs and add in the agave, yogurt, mashed bananas, and vanilla. Whisk together until combined.

Stir the wet ingredients into the dry ingredients and mix until combined. 

Pour the batter into the bread pan and bake for 50 minutes, or until the center is firm and a knife inserted comes out clean.

Let it cool slightly before removing it from the pan.  Slice into 12 pieces.  

Enjoy!

Crock Pot Chicken Orzo Vegetable Soup

• 1 medium yellow onion, chopped
• 1 leek, white and light green part only, sliced into half moons
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 3 carrots, peeled, quartered lengthwise and chopped 
• 3 celery stalks, chopped
• 1 tbsp. chopped garlic
• 1 tbsp. onion powder
• ½ tsp. crushed red pepper flakes
• 2 tsp. salt, divided
• Freshly ground black pepper
• 3 tbsp. minced fresh parsley
• 3 fresh thyme sprigs
• 1 ½ lbs. boneless skinless chicken breast
• 1 - 14.5 oz. can petite diced tomatoes (not drained)
• 8 cups unsalted chicken stock
• 2/3 cup uncooked orzo

Spray a large crockpot with cooking spray.  Toss the onion, leek, bell peppers, carrots and celery together and mix well.  Add the garlic, onion powder, red pepper flakes, and 1 tsp. salt and stir to combine.  Add the parsley and thyme sprigs. 

Season the chicken with 1 tsp. salt and lay on top of the veggies.  Pour the diced tomatoes over the top and then add in the broth.  Season with freshly ground black pepper.

Cook on low for 8 hours.  After 7.5 hours, remove the chicken and shred it using two forks.  Return the chicken to the crockpot and add the orzo.  Continue to cook on low for 30 minutes, or until the orzo is tender.

Serve with grated Parmesan cheese.

Enjoy!