Mexican Style Shredded Pork

I made this for hubby and I last night. We both loved how it turned out. He had his portion over mashed potatoes and I had mine with the zucchini and tomato skillet I had made the day before. I was afraid it would be too dry (like some crock pot meats that I have tried), but this wasn't dry at all. I did add an additional 1/4 cup water after I shredded the meat to make sure it wasn't dry. It had lots of flavor! What makes this really stand out is the chipotle salsa. OMG I love that salsa. I also froze a portion for later. These would make great sandwiches using the revolution rolls or the tomato soup flat bread. Enjoy this wonderful dish!

Mexican Style Shredded Pork

Ingredients:

28 oz pork loin roast (4 Leans)

1/2 tsp salt (2 Condiments)

1/4 tsp ground black pepper (1/2 Condiment)

1/4 tsp garlic powder (1/2 Condiment)

1/2 tsp chili powder (1 Condiment)

2 - 4 oz cans of green chilies (2 Greens)

1/2 cup chipotle salsa (8 Condiments)

1/2 cup water

Directions:

Rinse pork loin and pat dry with a paper towel. Trim it of all visible fat (mine did not have much at all). Season with salt, pepper, chili powder and garlic powder on all sides. Place in the slow cooker.

Combine green chilies, salsa and water in a small bowl and pour over pork. Cook on LOW for 8 hours. Shred the pork. You may add an additional 1/4 cup of water if desired, to keep the meat from drying out. Cook on LOW for an additional 1 hour.

4 Servings with 
1 Lean, 1/2 of 1 Green, and 3 Condiments per serving

Click Here to Print

Read more »

Sandy's Kitchen

Jambalaya Soup

I love jambalaya and ate it often while growing up in Louisiana during my elementary school years when my Dad was stationed at an Air Force Base in Alexandria, LA! I mostly remember it containing rice, but this dish still satisfies the craving of one of my favorite childhood dishes. Using cauliflower rice keeps this dish low carb and less calories than traditional rice. I usually double the recipe for leftovers!

Jambalaya Soup

Ingredients:

1 tsp olive oil (1 Healthy Fat)

1/4 cup sweet bell pepper ~ any color, chopped (1/2 Green)

1/4 cup celery, chopped (1/2 Green)

1 link of Al Fresco andouille chicken sausage, sliced (1/2 Lean)

1/2 tsp minced garlic (1/2 Condiment)

1/2 cup Italian diced tomatoes ~ less than 5 g carbs per serving (1 Green)

1/2 cup cauliflower rice, fresh or frozen (1 Green)

1/2 cup chicken broth (1/2 Condiment)

1/4 tsp cajun seasoning (1 Condiment)

1/4 tsp paprika (1/2 Condiment)

1/4 tsp dried oregano leaves (1/4 Condiment)

1/4 tsp dried basil (1/8 Condiment)

5 oz raw shrimp, peeled and deveined ~ should yield 3.5 oz cooked (1/2 Leanest)

Directions:

In a medium sized skillet, heat olive oil over medium heat. 
Saute peppers and celery until tender for about 4 to 5 min. 
Add the sausage and cook until browned for about 5 more min. 
Add garlic and saute for a few seconds to blend the flavors.
Add tomatoes, riced cauliflower, chicken broth, cajun seasoning, paprika, oregano, basil and shrimp. 
Bring to a boil and let simmer for 5 to 7 min until shrimp is cooked through and cauliflower rice is tender.

Makes 1 Serving

Each serving provides

1 Lean, 3 Greens, 3 Condiments and 1 Healthy Fat (for shrimp)

Click Here to Print

Read more »

Sandy's Kitchen