Mexican Pork Stew (Crock Pot)

This turns out a dish much like pork carnitas, but with a bit more juice so you can enjoy it as a stew. Serve it piping hot and enjoy !

Mexican Pork Stew (Crock Pot)
Mexican Pork Stew (Crock Pot)

8 servings
252 calories per serving

3 lb. pork loin
1 1/2 c salsa verde
1 3/4 c chicken broth
1 medium onion, thinly sliced
1 t ground cumin
Salt and pepper to taste
14.5 oz. can diced tomatoes, drained well
1/2 c chopped fresh cilantro, divided
1/2 c low fat sour cream

Trim meat and cut into 2 inch chunks and place in crock pot; sprinkle with salt and pepper. In a saucepan mix salsa, broth, onion, cumin, salt and pepper and bring to a boil then pour it into the crock pot. Add tomatoes and mix. Cover and cool 6-7 hours or until meat is very tender. Transfer meat to a bowl and keep warm. Pour the sauce an veggies into a skillet and cook for 15-20 minutes to thicken sauce. Add in pork and ¼ c cilantro and heat through. Garnish each dish with sour cream and cilantro.

To make this without a crock pot, preheat oven to 350 degrees and place pork, salsa, broth, onion, cumin, salt, pepper, tomatoes and ¼ c cilantro in a large baking dish. Cover tightly with foil and bake 2 ½ hours. Uncover and bake 15 minutes. Garnish with sour cream and cilantro.

Fruit Salsa

Try serving this with Cinnamon Tortilla Crisps. This has such a flavor explosion already then you add the kick from the jalapeno and this is a dessert or snack that is near perfection ! Be sure to chop everything very small and very uniform – that is part of what makes this as special as it is.

Fruit Salsa
Fruit Salsa

Makes 3 cups
1 T = 44 calories

1 c finely chopped strawberries
1 orange, peeled and finely chopped
3 small kiwi, peeled and finely chopped
8 oz. crushed pineapple, drained
¼ c finely chopped yellow bell pepper
1 T lime juice
1 fresh jalapeno, seeded and finely chopped

Fruit Salsa
Fruit Salsa

Combine all ingredients and cover and chill at least 6 hours.

Chicken and Arugula Sandwich

Sometimes a sandwich just hits the spots and this one is not your boring old sandwich ! Chicken in fajita seasoning combined with a tangy sauce and arugula is taste treat you’ll be craving after you sample this one !

Chicken and Arugula Sandwich
Chicken and Arugula Sandwich

4 servings
303 calories per serving

2 t oil
6 oz. chicken tenders (Perdue Shortcuts work great here)
1 T fajita seasoning
¼ c light mayonnaise
3 T chopped cilantro
1 t grated lime zest
1 T lime juice
4 Arnold Bagel Thins (110 calories each) or Arnold Select Thins
1 tomato, thinly sliced
1 ½ c baby arugula

Sprinkle chicken with fajita seasoning and cook 3 minutes per side or until done. Cut into thin slices. Mix mayo, cilantro, lime zest and lime juice and spread on cut sides of bread. Place chicken on bread and add tomato and arugula then cover with the top of the bread and cut into 4 wedges.

Bacon and Egg Cups

What a perfect meal – breakfast in a cup ! These cook up perfectly and are a satisfying NON DIET breakfast for only 175 calories each. Bacon just makes everything better !

Bacon and Egg Cups
Bacon and Egg Cups

8 servings
175 calories per serving

Butter flavored Pam
ICBINB Spray (I Can’t Believe It’s Not Butter)
8 slices whole wheat bread
8 slices bacon
8 large eggs
Salt and pepper to taste

Preheat oven to 375 degrees. Spray regular size cupcake pan with Pam. Slightly flatten bread with a rolling pin or by pressing out by hand and then cut into 8 4 ¼ inch rounds. Place the rounds in the cups. Make sure the bread comes up the edges to form a cup. Spray each cup with 5 or so sprays of ICBINB Spray. Cook bacon until almost crisp (or use precooked bacon right out of the package). Lay 1 slice in each cup letting it dangle over the edges of the cup. Crack 1 egg over each cup. Sprinkle with salt and pepper and bake 20 minutes or until egg whites are set.

Homemade Chex Party Mix (Crock Pot)

Feel free to mix this up as much as you want – use only one type of Chex if you only like one….don’t like peanuts, leave them out and put in more pretzels – – make it your own and make it often ! 🙂

Homemade Chex Party Mix (Crock Pot)
Homemade Chex Party Mix (Crock Pot)

24 servings
155 calories per serving

6 T butter, melted
2 T Worcestershire sauce
1 t garlic powder
1 ½ t Lawry’s seasoned salt
3 c Corn Chex cereal
3 c Rice Chex cereal
3 c Wheat Chex cereal
1 c peanuts
1 c mini pretzels
1 c bagel chips broken into small pieces (or melba toasts)

Mix butter, Worcestershire, garlic, and salt. Gradually stir in the rest of the ingredients and mix well to evenly coat. Cook uncovered on low 3-4 hours stirring every 30 minutes.

If you don’t have a crock pot, you can bake these at 275 degrees for 1 hour, turning and stirring every 15 minutes.

Baked Fish and Chips

Shake and Bake fans will love this one. Both the fish and the potatoes get a coating so the meal is crisp, the fish stays nice and moist, and the potatoes (‘chips’) are just a little different. This is crunchy goodness !

Baked Fish and Chips
Baked Fish and Chips

4 servings
280 calories per serving

2 large baking potatoes cut into 8 wedges each
1/4 c light zesty Italian dressing
1 pack extra crispy Shake n’ Bake
1 lb. tilapia filets (or any other white fish)
1/4 c light mayo
Pam

Preheat oven to 425 degrees. Mix potatoes with dressing and dust with ¼ c of the Shake n’ Bake. Spray a baking sheet with Pam and add the potatoes and bake 25 minutes. Spread mayo on fish and then dredge in the rest of the Shake n’ Bake to coat them evenly. Place fish in a wire rack sprayed with Pam and place that in the oven and bake 15 minutes or until done.

Tex Mex Cobb

Chop up all your veggies and fixings and lay them out on a platter in rows. It’s a beautiful presentation and everyone can grab exactly what they want for their salad. The dressing for this one is so simple and so low cal, but it tastes divine !

Tex Mex Cobb
Tex Mex Cobb

10 servings
291 calories per serving

20 oz. mixed greens (Spring mix, baby greens, etc.)
12 oz. seasoned chicken breast strips (Perdue Shortcuts work great here)
4 hard boiled eggs, chopped
15 oz. can black beans, drained and rinsed
1 c low fat shredded cheese
12 slices turkey bacon, cooked and crumbled
2 small avocados, sliced
2 c grape tomatoes, halved
2 ribs of celery, sliced
2/3 c fat free ranch dressing
1/3 cup chunky salsa
Salt and pepper to taste

Over a large platter with the greens then arrange chicken, eggs, beans, cheese, bacon, avocados and tomatoes in rows and sprinkle with salt and pepper. Mix the salsa and dressing and pour over platter.

Coconut Candy Bars

Delightful !! It’s basically a homemade Mound’s Bar but even more delicious ! Add a few nuts if you prefer Almond Joys 🙂 You don’t even miss the chocolate on the bottom – there is more than enough here ! Each bar is a GOOD size.

Coconut Candy Bars
Coconut Candy Bars

8 servings
203 calories per serving

1 ¼ c unsweetened coconut
½ c skim milk
2 t unflavored gelatin
1 t cornstarch
1 t vanilla
1/2 c Melted Semisweet Chocolate for drizzling

Combine ¼ c coconut, milk, gelatin and cornstarch in a blender until smooth. Pour into a saucepan and cook over medium heat until slightly thickened then remove from heat and stir in vanilla and the rest of the coconut. Form into 8 bars and cool completely then drizzle with melted chocolate.

Chicken Jambalaya (Crock Pot)

A taste of Louisiana without all the work of a typical jambalaya. This is a really good version that is so easy to make ! It is homey and filling and flavorful and all the things a good jambalaya should be (even MUSHY is a good characteristic in a jambalaya and my daughter days this one is mushy). Serve with some extra tabasco on the side for people like me 🙂

Chicken Jambalaya
Chicken Jambalaya

6 servings
370 calories per serving

1 lb. boneless skinless chicken breasts cut into bite sized pieces
1 c chicken broth
2 c vegetable broth
¾ c water
1 ½ c raw brown rice
4 oz. low fat turkey sausage cut into slices
½ c celery, thinly sliced
Leaves from the top of the celery ribs
½ c onion, chopped
½ c green bell pepper, chopped
2 t Cajun seasoning
2 garlic cloves, minced
¼ t hot pepper sauce
1 bay leaf
Salt to taste
14.5 oz. can of diced tomatoes
Pam

Spray a skillet with Pam and on medium high heat, cook chicken and sausage until browned, about 2-3 minutes per side. Place in crock along with all the other ingredients. Cover and cook on high 5 hours. Remove bay leaf before serving.

Creamy Garlic Noodles

Philadelphia Cream cheese sauces are pretty new – they have several flavors, but I think the Savory Garlic is my favorite. The richness of the cream cheese makes this a this a decadent side.

Creamy Garlic Noodles
Creamy Garlic Noodles

6 servings
313 calories per serving

8 oz whole wheat egg noodles
4 c frozen broccoli florets
1 1/3 c frozen mixed peas and carrots
Pam
6 oz. canned sliced mushrooms
Salt and pepper to taste
¼ t garlic powder
½ t onion powder
½ c Philadelphia Cooking Crème (Savory Garlic flavor)
¼ c fat free evaporated milk

Thaw frozen vegetables. Spray a skillet with Pam and sauté broccoli, peas and carrots, and mushrooms 10 minutes. Season with salt, pepper, garlic powder and onion powder then mix in the evaporated milk and heat another 2 minutes to heat through.. Cook noodles according to package instructions. When done, drain and stir with cooking crème. Mix in the vegetable sauté and serve immediately.

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