This is one recipe I made for my family recently.
Talk about yummy and very filling.
CRISPY PORK CARNITAS
4-5 lbs. pork butt, fat left intact
½ cup water
1 tsp garlic
1 teaspoon ground cumin
1 teaspoon chili powder
2 teaspoons seasoned salt
1 small can of green chiles
1/4 cup sliced peppercini peppers
Items needed to assemble the tacos: corn tortillas, cheese, shredded lettuce, sliced avocado and creamy taco sauce.
I cooked my pork butt in the crockpot for 6 hours on low along with the water, chiles, peppercinis, and seasonings.
After it was done, I shredded the pork with 2 forks and assembled the tacos.
FOR THE CREAMY TACO SAUCE:
I mixed mayo along with some of the seasonings and thinned it with some of the peppercini sauce. I didn’t measure anything, just mixed it to my taste. That’s how I roll.
(No corn tortillas for me, but my family loved them. I ate mine as a salad.)
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Posted in Crock Pot / Slow Cooker, Low Carb Recipes, Main Dishes, Paleo
Tagged avocado, carnitas, crockpot, healthy, low carb, pork, slow cooker, tacos, wheat free
This hearty meal makes enough to share!
I happened upon this recipe when I was looking for a dish to take to a friend who had just had surgery. This recipe is just right! It makes enough for you to keep and then you get to share with a friend.
2 pounds ground beef, browned
1 jar 48 oz of your favorite spaghetti sauce
16 oz bag medium egg noodles
½ cup butter
½ teaspoon onion powder
½ teaspoon garlic powder
½ cup grated parmesan cheese
12 oz shredded mozzarella cheese
Preheat oven to 350º
Brown meat and drain fat. Then put the meat back in the skillet. Add
spaghetti sauce to meat; simmer for 20 minutes.
Cook noodles as directed on the package (cook to al dente); then drain and
toss the noodles with butter, seasonings and parmesan cheese. Spray two
9×13 pans with non-stick spray.
In each pan layer one quarter of the sauce, half of the noodles, then split the remaining sauce between the two. Top each with half of the mozzarella cheese. Cover with foil; bake 45 minutes.
*You can also add some sauteed green bell peppers, onions and
mushrooms to the sauce. I added mushrooms after checking with my friend to make sure she liked them, too.
NOTE: I use Dreamfields pasta for low carbers. It’s possible that another low carb pasta or veggie “pasta” could be substituted as well and be equally delicious. Enjoy!
As I was home for lunch, I literally threw together some very delicious homemade chicken salad and served it on toasted bread.
I used about 1 1/2 cups of leftover rotisserie chicken, some diced pickles, chopped green onions (2), and maybe a 1/2 cup of mayo. I salted and peppered to my taste. And it was tasty.
To add a little zip to the flavor, I added about a tsp of dill pickle juice and one pack of a Stevia based sweetener. I think this really brightened up the flavor.
It’s a great way to use up leftover rotisserie chicken and it was quick and easy, too!
When I saw this chicken recipe over at The Southern Lady Cooks, I knew I had to try it.
My daughter loves Stove Top Stuffing and I knew she’d love this casserole.
I’m trying to watch my calories so I decided to use reduced fat items where I could. My recipe is just a little different than the one at TSLC, but it’s hopefully just as tasty.
Swiss Chicken Casserole
6 skinless, boneless chicken breasts (I used 10 chicken tenderloins)
6 slices 2% Swiss cheese, sliced
1 (10.75 oz) can condensed reduced fat cream of chicken soup
1/4 cup skim milk
2 cups dry bread stuffing mix (I used Kroger brand)
Preheat oven to 350º.
Arrange chicken in a lightly sprayed 9 x 13 baking dish.
Top with Swiss cheese slices.
Combine soup, skim milk, and about 1/4 cup water and stir well.
Spoon mixture over chicken and sprinkle with stuffing mix.
I then sprayed with some butter flavored spray, (Sure miss my buttah!)
but if you’re not counting calories, drizzle about 1/4 cup of melted butter
over the stuffing.
Cover and bake for 50 minutes. Serve with your favorite green side dish.
Serves 6 fairly large portions.
~I attempted to do a little figuring on the calories and came up to about 315
Partying today over at
I’ve started trying to watch my calories and this tasty dish naturally falls right into the low calorie category.
And it’s quick and easy! That’s a plus, right?
I fix this all the time and use whatever veggies I may have. This time I used a bag of frozen stir fry veggies and the preparation was even faster.
Spicy Shrimp Stir Fry
1 bag of Walmart frozen medium shrimp, peeled
1 bag of frozen stir fry veggies
1tsp Cajun spice
splash of soy sauce
First of all I thaw the frozen veggies, then toss in my wok skillet with about a tablespoon of oil. I toss in a little Cajun spice and soy sauce and give it a quick stir.
When the veggies are tender, I add the thawed shrimp and continue cooking about 4 minutes or until the shrimp look done. You don’t want to overcook the shrimp or they’ll be tough.
You can serve over rice for those who want it, but I usually eat it as is. Fewer calories and carbs that way. :)
Nutritional info I found on the shrimp and veggies:
Shrimp Peeled & Deveined With Tail on (Walmart Frozen Medium Cooked Shrimp) Serving Size: 3 oz (about 3/4cup), Calories: 77, Fat: 1g, Carbs: 0g, Protein: 17g
Kroger Frozen Stir Fry Vegetables (1 cup)
calories: 30, fat: 0g, carbs: 5g, protein: 1g
A friend of mine turned me on to my new favorite website, My Fitness Pal. What a neat and easy way to keep up with my nutritional intake! Check it out.