Clean Eating Pork Carnitas

This is a super simple meal, made in the crock pot and makes awesome left overs.  Make extra for week of lunches.

Clean Eating Pork Carnitas

Ingredients:

3 lbs of Pork Loin
1 bay leaf
1 1/2 cup of water

For the rub:

2 tbsp of chili powder
2 tsp of cumin
1 tsp of ground coriander
1/2 tsp cloves
1 tsp onion powder
1 tsp garlic powder
1 tsp sea salt
1 tsp oregano


Directions:

Mix all spices (except bay leaf) together in a bowl.
Rub the pork loin with the spices,bay leaf and water and place in your slow cooker.
Cook on low for 6-8 hours, checking throughout cook time to see if water needs to be added.
Pork is ready when it pulls apart easily, remove from crock pot and shred. Place back in the crock pot.
Stir, coating the meat with the juices.


To serve-

Corn Tortillas
Black or Pinto Beans in a can
Romain Lettuce
Diced Tomatoes
Diced Avocado
Shredded cheddar cheese


Cilantro Lime Dressing
Greek yogurt
1/4 Cup Fresh Lime Juice
1/4 Cup Fresh Cilantro Chopped
1 lime cut into wedges for garnish


Combine the ingredients for the dressing  in a bowl and set aside. 

Drain the beans and add 1/2 of a cup of water  in a saucepan over medium heat. Cook until heated through. Mash with a fork until desired consistency.

Spray your corn tortillas lightly with cooking spray and place on a foil lined baking sheet.
Place tray in 350 degree oven for 8-10 minutes until desired crispiness.

Top a tortilla with desired toppings and serve.


Enjoy!!!!!

Clean Eating Chicken Fajitas

Clean Eating Chicken Fajitas

We've been experimenting with some clean eating recipes and so far this is one recipe that we 
have loved!  We made the chicken Fajitas on Saturday night and we actually made extra so 
we would have lunch for Sunday.  Not only was it really delicious, it made great leftovers too!  
Honestly, leftovers are HARD for me but THIS is a HIT in my book! This is something you could 
make a larger quantity of if you are wanting to start meal prepping. Simply portion out for the 
entire week and have lunches for a few days.  For non clean eaters, you can still do the chicken 
fajitas but just give everyone else wraps instead of lettuce!  

Try this on your family!  Make sure to let me know what you think!

This recipe makes 4 servings and 2 fajitas each

Ingredients:
1 tsp chili powder
1/2 tsp. sea salt
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp olive oil, divided, use
4 (5-6oz) raw chicken breast, boneless, skinless, cut into 1/2 in strips
1 medium red or green red bell pepper, cut into thin strips
1 medium onion, thinly sliced
1 tbsp fresh lime juice
8 large romaine (or butter) lettuce leaves
1/2 medium avocado, thinly sliced
1 cup fresh salsa
lime wedge for garnish optional

Directions:
Combine chili powder, salt, cumin, garlic powder, and 1 tsp oil in large resealable plastic bag.

Add chicken, bell pepper, and onion; mix gently to coat.

Refrigerate for 15 minutes.

Heat remaining 1 tsp. oil in large nonstick skillet over medium-high heat. 

Empty contents of bag into skilled; cook stirring frequently, for 5 to 6 minutes, or until 
chicken is cooked through.

Remove from heat.  Add lime juice.

Evenly top lettuce leaves with chicken mixture, avocado and salsa.
Garnish with lime wedges if desired.


You gotta try this!  It's amazing!!!

Tomato Basil Turkey Cutlets

 We primarily stick to chicken, fish and turkey, for the most part, for sources of protein.  The leaner the better. I really wanted to try something new. These looked yummy to me but the family is the REAL test! This was a hit in the house! So of course I can't keep a hit a secret so I am sharing this yummy-ness with with you!!! 

This recipe is not only delicious but such a simple recipe to make!  So if you clean eating then this is a perfect one to try!

Tomato Basil Turkey Cutlets

Ingredients:

• Dried Basil
• Garlic Powder
• 1 small onion, finely chopped
• 1 can diced tomatoes (low sodium)
• Turkey Breast Cutlets (3)
• 1/4 cup low fat mozzarella cheese

Directions:
Place a piece of foil in the bottom of a 9x13 baking dish.  Place turkey cutlets on top.  Then, sprinkle with basil, garlic powder, chopped onion, diced tomatoes and then top with mozzarella cheese.

Then, cover the dish with foil and bake at 400 degrees for 45 minutes or until cooked through.
I served the Turkey with steamed veggies and quinoa. 

CROCK POT CABBAGE ROLLS

Photo by: NewCakeRecipes

CROCK POT CABBAGE ROLLS




1 large head cabbage
1 can (8 ounces) tomato sauce
3/4 cup quick-cooking rice
1/2 cup chopped green pepper
1/2 cup crushed saltines (about 15 crackers)
1 egg, lightly beaten
1 ounce onion soup mix
1-1/2 pounds lean ground beef (90% lean)
1 can (46 ounces) V8 juice
Salt to taste
Grated Parmesan cheese, optional

Directions
 NewCakeRecipes - more here!

Simply The Easiest and Best Roast!

Want A Great Cake?

A great cake is easier than you think!

Follow these simple steps for a cake mix cake that they'll think you made from scratch!

Perfect Easy Peel Hard Boiled Eggs

Tired of hard boiled eggs that look like you couldn't get the shell of and the egg is all torn up? I have the answer. Throw out everything you've ever heard and follow my steps. Let me know when you try it what you thought :)

Top Tips:
Eggs must NOT be fresh (10+ days)
Follow cooking time
After cooking, let the eggs rest in an ice-bath to “shock” them.

What you need:
Large Eggs
1 Tablespoon Salt
Water

What to do:
Place the raw, whole eggs in a medium saucepan 

Cover with at least 2 inches of cold water
Add 1 tablespoon of salt
Place the pan over high heat until it reaches a boil
Turn off heat, cover and let it sit for 13 minutes
After exactly 13 minutes, remove the eggs from the pan and place them in an ice-water bath and let them cool for five minutes
Carefully crack the eggs shells (making sure the majority of the shell is cracked).
Gently begin removing the shells
As you remove the shells, you can dip the egg (as you are peeling it) in and out of the water to remove any slivers of shell
Voila! Now you can serve or use in your favorite recipe

 Store in your refrigerator for up to three days
Note-
Do not skip the salt. It does NOT affect the taste of the eggs. But is an important step to flawless eggs.
You must fully cover eggs with at least 2 inches of water for this to work. Less water and your eggs won't cook thoroughly.

Mini Peanut Butter Cheesecakes

So you've all seen at least one Tasty video by now right? They make everything look so 'Tasty' and easy, right? Well, the family really wanted to try these Mini Peanut Butter Cheesecakes and I just couldn't say no :) 

Mini Peanut Butter Cheesecakes

Here's how you make them:
Watch the video real quick. Form peanut butter sandwiches with Ritz crackers. Place them in the bottom of each cup of a muffin tin. In a large bowl beat together 16 oz cream cheese, 1/2 cup sugar. Then add 1/2 cup peanut butter, 1/2 cup sour cream, 1 tsp vanilla, 2 eggs, and beat again. Pour mixture over each peanut butter sandwich until each cup is 3/4 full. Top with crushed Ritz cracker. Bake for 22 minutes at 275°F. Let cool completely and then refrigerate 2 hours.

Pumpkin Roll

I apologize for not posting this sooner. I had many requests on facebook but the holidays were super busy, as I am sure they were for you as well. I had many comments that stated they were too intimidated to make Pumpkin Roll. Don't be. It's super easy, makes a great presentation and everyone loves the taste. Our family has made this for generations. I hope you enjoy it as well. 

Pumpkin Roll

INGREDIENTS

FOR THE CAKE:

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S 100% Pure Pumpkin (we only use Libby's)
1 cup walnuts, chopped (optional)

FOR THE FILLING:
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

INSTRUCTIONS

FOR CAKE:

PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.


COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.


BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.


FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.


COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Veggie 7 Layer Dip

Veggie 7 Layer Dip

Ingredients:

Bean Layer
1 can black beans, drained + rinsed
1/2 tsp chili powder
2 Tbsp. fresh lime juice
2 Tbsp. water
½ cup roughly chopped fresh cilantro
1 tsp. cumin

Avocado Layer
3 avocados, pitted + mashed with fork
⅓ cup chopped fresh cilantro
2 Tbsp. fresh lime juice

Other Layers
½ cup Greek yogurt or non-fat sour cream
2 cups chopped iceberg lettuce
3 organic tomatoes, seeded and chopped (about 1½ cups)
1 cup chopped hothouse cucumber
¼ cup chopped red onion
salt and pepper
chopped fresh cilantro and avocado, to garnish (optional)
Low fat tortilla chips, to serve

Directions:

In a bowl of a food processor, combine all the bean layer ingredients and pulse until well blended and smooth. Season with salt and pepper to taste.
Mix all of the avocado ingredients in a small bowl. Season with salt and pepper to taste.
To Assemble:
Spread the beans in an even layer on the bottom of a 8X11 casserole dish. Spread the avocado in an even layer on top of the beans, followed by a layer of yogurt or sour cream, then the lettuce, tomatoes, cucumber, and red onion. Season the top lightly with salt and pepper to taste. Garnish with fresh chopped cilantro and chopped avocado. Serve immediately with tortilla chips. Enjoy!

Taco Salad in a Jar

Ingredients

For Salad:

• 1/2 pound lean ground turkey, or substitute black beans for a vegetarian option
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon sea salt
• 1/2 cup whole grain tortilla chips, broken
• 1/2 cup shredded cheddar cheese, reduced-fat
• 3 cups chopped lettuce
• 1 cup chopped tomatoes
• 1/2 cup low calorie salsa

Creamy Avocado Dressing:

• 2 tablespoons plain Greek yogurt
• 2 tablespoons ripe, mashed avocado
• Juice of 1 lime
• 1/4 cup salsa

Directions

Heat a skillet over medium heat and add the turkey and the seasonings. Cook until turkey is no longer pink and remove from heat. Transfer turkey to a bowl and let cool.

To make the salad, divide the tortilla chips between two jars. Layer each with half the cheese, followed by the lettuce, turkey mixture, and chopped tomatoes.

For the dressing, blend the yogurt, avocado, lime juice, and salsa in a blender or food processor. Blend until creamy and smooth. Top the salad with the dressing, seal the jars and store in the refrigerator for 1-2 days. ENJOY!

Southwestern Black Bean Salad

Southwestern Black Bean Salad

INGREDIENTS:

15.5 oz can black beans, rinsed and drained

9 oz cooked corn, fresh or frozen (thawed if frozen)

1 medium tomato, chopped

1/4 cup red onion, chopped

1 scallion, chopped

2 limes, juice

1 tbsp olive oil

2 tbsp fresh minced cilantro (or more to taste)

salt and fresh pepper

1 medium hass avocado, diced

1 diced jalapeño (optional)

INSTRUCTIONS:

In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper.

Squeeze fresh lime juice to taste and stir in olive oil.

Marinate in the refrigerator 30 minutes. Add avocado just before serving.

One Pan Chicken, Veggies & Potatoes

One Pan Chicken, Veggies & Potatoes

(Gluten free. Low Carb, Diabetic Friendly and so simple to make)
WOW!!!! THIS IS AWESOME!!!! BACK BY POPULAR DEMAND!!!!
INGREDIENTS
4 tablespoons olive oil...
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts
DIRECTIONS
Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the chicken, green beans and potatoes and toss to coat. Pour this mix into the pan and spread around evenly.
Roast for 50 minutes or until cooked through.

See More RECIPES

SOUTHERN STYLE CABBAGE SOUP

SOUTHERN STYLE CABBAGE SOUP 

Prep time - 20 min...
Cook Time- about 45 min

Ingredients:
1 small head of cabbage-chopped
2 lbs of lean ground beef
2 14 1/2 cans of stewed or diced tomatoes
1 can of rotel
2 8 oz cans of tomato sauce
1 large onion chopped
4 stalks of celery finely-chopped
1 small bell pepper finely-chopped
Diced potatoes
2 tbs of salsa; optional
Knorr Beef Broth, makes three cups of broth.
Spices; season to taste.
Cayenne pepper
chili powder
4 garlic cloves
pinch of salt
paprika
black pepper
dash of Tony Chachere's Creole Seasoning. I add a lot!
dash of Old Bay Seasoning
dash of Salt-Free Mrs Dash

Instructions
Sauté celery, onion, bell pepper and garlic in olive oil and set aside
Brown ground beef and drain off fat.
lightly toss cabbage in 4 Tbsp butter until cabbage is tender
Add cabbage and other ingredients until cabbage is tender and potatoes are soft
Combine all ingredients in dutch oven or large pot and cook until potatoes are tender.

See More RECIPES

CREAM CHEESE BROWNIES

EASY CREAM CHEESE BROWNIES

Ingredients
Brownie
1 (20 ounce) packages fudge brownie mix ( 13x9 size)
1/4 cup water ( or what mix calls for)...
1/3 cup oil ( or what your mix calls for)
2 eggs ( or what your mix calls for)
Topping
1 (8 ounce) packages cream cheese
1/3 cup sugar
1 egg
1/2 teaspoon vanilla
Directions
Preheat oven to 350 F degrees.
Prepare the brownie mix according to package directions (water, oil, eggs).
Pour into a greased 13x9-inch baking pan.
Beat cream cheese with electric mixer on medium speed until smooth.
Add sugar and mix. Add vanilla and egg; mix until well-blended.
Place cheese mixture in dollops over the whole pan, leaving some brownie showing in between.
Cut or swirl through batter several times with a knife or fork for a marbled effect. It can be tricky to get a good marble effect so be careful not to over work it.
Bake for 35 to 40 minutes. Cool; cut into squares. (These will also freeze well).

See More RECIPES

CROCK POT BEEF TIPS

CROCK POT BEEF TIPS 

.....EASY & FAST

2 lb. stew meat
1 can cream of mushroom
1 packet brown gravy mix
1 packet lipton dry onion soup mix
1small can mushrooms
1 cup water

Mix all ingredients and pour over the meat, set to low for the day in crock pot.

See More RECIPES

Best Pork Tenderloin EVER

Best Pork Tenderloin EVER!! 

INGREDIENTS: 
1 package of pork tenderloins (2 tenderloins total about 2-2.5lbs)
4 garlic cloves, quartered/sliced/slivered
1/4 cup soy sauce
2 tablespoon country dijon mustard (whole grain mustard)
4 tablespoon honey
2 tablespoon fresh orange juice
1 tablespoon finely chopped fresh rosemary or Herbs de Provence
freshly ground pepper, to taste
3 tablespoon olive oil
DIRECTIONS:
Preheat oven to 350 degrees.
Take tenderloins out of package. Rinse and pat dry. Spray a 9x13 baking dish and place tenderloins inside.
Use a paring knife and poke holes on the top side of the tenderloins, about an inch deep. Place a garlic piece into each hole.
Make the marinade next. In a measuring cup or bowl, whisk together everything except for olive oil. Then slowly drizzle in the oil while whisking...Poor marinade juices over tenderloin and roast in oven for 45 to 50 minutes or until cooked thoroughly through. Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces.

See More RECIPES

Brown Sugar Caramel Pound Cake

Brown Sugar Caramel Pound Cake

Ingredients:
1 ½ cups butter softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 8oz bag toffee chips (I use Heath)
1 cup pecans, chopped

Caramel Drizzle:
1 – 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract

Directions:
Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray or grease and dust with flour

Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl, combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee chips and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.

Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon caramel drizzle over cooled cake.

Directions for Caramel Drizzle
In a medium saucepan combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure to drizzle the caramel while it’s still HOT. 

Ranch Parmesan Ritz Crackers

SHUT the front door!!!! I'm not kidding....I want to make these RIGHT NOW!!! 

Ranch Parmesan Ritz Crackers

1 stick melted butter, 1 packet Ranch dressing mix, ¼ c. grated Parmesan, 1 tbsp. red pepper flakes 1 tsp. garlic powder. 1 box Ritz crackers

~Directions

toss box of Ritz crackers with all 5 ingredients Bake in 300 degree oven for 15 minutes

Sausage Muffins

Sausage Muffins

1 cup of Bisquick

1 lb cooked sausage

4 eggs beaten

1 cup of shredded Cheddar cheese

350 degrees 20 minutes. 

YUM! Great for a cold night! 

See More RECIPES