Crockpot Pork Loin, Potatoes & Carrots

1 1lb pork tenderloin 2 medium baking potatoes (or any variety) 14 baby carrots 2 cups water 1 chicken buillon cube salt & pepper to taste Trim the pork and place in the crockpot. Cut the potatoes into wedges. Add the potatoes, carrots, water, and buillon cube to the crockpot. Sprinkle w/ salt & pepper.Continue reading “Crockpot Pork Loin, Potatoes & Carrots”

Sloppy Joes (Home made)

1 lb extra lean ground beef 1/2 tbsp onion powder 6 tbsp reduced sugar ketchup 1/2 tbsp yellow mustard 2 Tbsp packed brown sugar (more or less to taste) (I use no calorie substitute, like splenda) 1 tsp Worschestshire Sauce 5 hamburger buns Brown the ground beef with the onion powder, then drain. Add remainingContinue reading “Sloppy Joes (Home made)”

Black Bean and Salmon Tostadas

YUMMMMMMMMMMMM! 8 small corn tortillas Cooking Spray 2 5oz canns boneless, skinless wild Alaskan salmon, drained 1 medium avocado, diced 2 tablespoons minced pickled jalapeños, plus 2 tablespoons pickling juice from the jar, divided 2 cups coleslaw mix (or shredded cabbage) 2 tablespoons cilantro 1 15-ounce can black beans, rinsed 3 tablespoons fat free sourContinue reading “Black Bean and Salmon Tostadas”

Chipotle Maple Glazed Pork Medallions

* 1 teaspoon chili powder* 1/2 teaspoon salt* 1/8 teaspoon cayenne* 1 pound pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions* 5 TBSP apple cider vinegar* 1 tablespoon sugar free maple syrup* 2 TBSP splenda* Cooking spray 1. Sprinkle seasonings over both sides of pork.2. Heat large skillet over medium-high heat, coated with cookingContinue reading “Chipotle Maple Glazed Pork Medallions”

Asparagus Omelet with Polenta Crust

This didn’t turn out. The polenta “crust” was like porridge (but good). I probably won’t make it again. **Note added later**. It was better reheated in the microwave the next day. The polenta had solidified into a more crust like consistency and the asparagus was softer. It was good, but I still don’t know thatContinue reading “Asparagus Omelet with Polenta Crust”

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