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!

Cheesy Cauliflower Buns

• 1 - 16 oz. bag riced cauliflower
• 4 eggs, beaten
• 1 cup shredded mozzarella cheese
• 1 cup shredded colby jack cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp. chopped garlic
• 2 tsp. Italian seasoning
• 1/2 tsp. red pepper flakes
• salt & freshly ground black pepper

Preheat oven to 425F.  Line a baking sheet with parchment paper.

Put the cauliflower into a microwave safe bowl.  Cover with a towel and microwave for 10 minutes.  Remove from the microwave and set aside to cool.

In a separate large bowl combine the eggs, cheeses, garlic, Italian seasoning and red pepper flakes.  Stir to mix well.  Add in the cooled cauliflower, season with salt & freshly ground black pepper, and stir to combine.

Using a 1/3 cup measure, scoop the mixture onto the lined sheet and use your hands to flatten each scoop out into a flat round.

Bake for 20 minutes, until golden on top.  Transfer to a wire baking rack to cool.  Enjoy!

Shown here topped with pizza sauce, mozzarella and pepperoni.  Yum!

Shown here topped with scrambled eggs.  Yum!

Shown here topped with chicken fajitas.  Yum!

Cauliflower "Potato" Salad

• 1 large head of cauliflower, chopped into small florets
• 3 hard boiled eggs, peeled & chopped
• 1/3 cup mayonnaise
• 1/3 cup Greek yogurt
• 1/4 cup chopped dill pickles
• 1/2 cup chopped onions
• 1 tbsp. red wine vinegar
• 1 tbsp. Dijon mustard
• 1 tsp. salt
• 1 tsp. paprika
• freshly ground black pepper

Put the chopped cauliflower into a steamer basket over boiling water.  Cover and let steam for 5 minutes.

Meanwhile, make the dressing.  Combine the remaining ingredients in a large bowl.

When the cauliflower is done steaming, transfer it to a bowl to cool.  Once cooled, add the cauliflower into the dressing and stir to combine.  Let refrigerate for a few hours before serving.

Enjoy!

Pre-Game Munchies

Cheesy Cauliflower Tots

• 1 - 16 oz. bag riced cauliflower
• 1 cup shredded Mexican blend cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup Parmesan cheese
• 4 eggs, beaten
• 1 tbsp. chopped garlic
• 2 tsp. Italian seasoning
• 1/2 tsp. red pepper flakes
• salt & freshly ground black pepper
• Pizza sauce, for serving

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

Put the cauliflower in a bowl and cover it with a towel.  Microwave for 10 minutes.  Transfer the cooked cauliflower to another bowl and let cool.

Once the cauliflower is cooled, add in the cheeses, garlic, Italian seasoning, red pepper flakes and season with salt & freshly ground black pepper.  Stir to mix everything together.  Add in the beaten eggs and mix well.

Take about a tablespoon of the cauliflower mixture and form into "tots" with your hands.  Lay them out on the lined baking sheet.  

Bake for 30 minutes, until golden.  Turn on the broiler and let them crisp under the broiler for 2-3 minutes.  

Enjoy dipped in pizza sauce.  Yum!

Deviled Eggs

• 6 hard boiled eggs, peeled 
• 1/2 cup mayonnaise
• 1 tbsp. Dijon mustard
• Paprika

Slice the hard boiled eggs in half lengthwise.  Put the yolks into a bowl and lay the whites out on your platter.  Use a fork to mash all of the yolks well.  Add in the mayo and mix until smooth (use more or less mayo as desired).  Add in the Dijon and mix well.  Spoon the yolk mixture into the whites.  Garnish with a sprinkling of paprika.  Enjoy!

Mediterranean Cucumber Boats

• 1 large English cucumber
• Trader Joe's cilantro & chive yogurt dip
• Paprika
• Crumbled feta cheese

Cut the cucumber in half lengthwise and spoon out the seeds.  Fill the cucumber "boat" with the yogurt dip.  Sprinkle with paprika and feta cheese crumbles.  Slice into smaller, bite size pieces.  Enjoy!

The Spread!

Paleo Friendly Easy Italian Chicken Bake

• 1 - 14.5 oz. can petite diced tomatoes, drained
• 1 tsp. olive oil
• 1/2 yellow onion, chopped
• 1 tbsp. chopped garlic
• 1 tsp. dried oregano
• 1 tsp. Italian seasoning
• 4 boneless skinless chicken breasts
• salt & freshly ground black pepper

Preheat oven to 400F. Lightly grease a baking dish with cooking spray and set aside.

Combine tomatoes, oil, onion, garlic, oregano and Italian seasoning in a bowl.  Stir to combine.  Pour it into the greased baking dish.  Lay the chicken on top of the tomato mixture and generously season with salt & freshly ground black pepper.

Bake for 40 minutes, until chicken is cooked through.  Pull it out of the oven, spoon some of the tomato mixture over the chicken.  Cover with foil and let rest for 5 minutes.

Serve with the tomato mixture and your favorite veggie.  Enjoy!

Chicken Parmesan Zucchini Boats

• olive oil
• 3 large zucchini
• 12 oz. shredded rotisserie chicken
• 1 cup garlic basil marinara sauce
• 1 tbsp. chopped garlic
• 1 1/2 cups shredded mozzarella, divided
• 1 cup grated parmesan, divided
• salt & freshly ground black pepper

Preheat oven to 375F.  Grease a 9x13 baking dish with olive oil.

Slice the zucchini in half lengthwise and hollow out the insides using a spoon.  Lay the zucchini "boats" into the pan and season with salt.

In a large bowl combine the chicken, marinara, garlic, 1 cup of mozzarella, 1/2 cup of parmesan and freshly ground black pepper.  Mix everything together well.  

Fill the zucchini boats with the chicken mixture.  Sprinkle the remaining 1/2 cup of parmesan and 1/2 cup of mozzarella over the top.  Cover the dish with foil and bake for 20 minutes.  Uncover the dish, turn oven to broil and cook until the cheese on top starts to brown, about 4 minutes.

Enjoy!