Crock Pot BBQ Chicken and Cornbread Casserole with salad
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Baked Lemon Chicken with Mushroom Sauce
Wasabi Tuna with rice and stir fry
Sauerkraut Pork Loin w/ veggies
Thursday, April 21, 2011
Monday, April 4, 2011
Mexican Pulled Pork
Slow Cooked Pork Carnitas (Mexican Pulled Pork)
Gina's Weight Watcher Recipes
* 2.5 lb pork shoulder blade roast, lean, all fat removed (I used Smithfield)
* 6 cloves garlic, cut into slivers
* cumin
* adobo
* garlic powder
* 3/4 cup 99% fat free chicken broth
* 2-3 chipotle peppers in adobo sauce (to taste)
* 2 bay leaves
Season pork with salt and pepper. In a medium sauté pan on medium-high heat, brown pork on all sides for about 10 minutes. Remove from heat and allow to cool.
Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers. Season pork generously with cumin, adobo and garlic powder all over.
Pour chicken broth in the crockpot, add bay leaves and chipotle peppers. Place pork in crock pot and cover. Cook low for 8 hours. After 8 hours, shred pork using two forks and combine well with the juices that accumalated at the bottom. Remove bay leaves and adjust salt and cumin (you will probably need to add more). Let it cook another 15-30 minutes.
Servings: 8 • Serving Size: 4 oz (1/2 cup) • Old Points: 4 pts • Points+: 4 pts
Calories: 176 • Fat: 7.7g • Protein: 25.8 g • Carb: 1.3 g • Fiber: 0.1 g
Gina's Weight Watcher Recipes
* 2.5 lb pork shoulder blade roast, lean, all fat removed (I used Smithfield)
* 6 cloves garlic, cut into slivers
* cumin
* adobo
* garlic powder
* 3/4 cup 99% fat free chicken broth
* 2-3 chipotle peppers in adobo sauce (to taste)
* 2 bay leaves
Season pork with salt and pepper. In a medium sauté pan on medium-high heat, brown pork on all sides for about 10 minutes. Remove from heat and allow to cool.
Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers. Season pork generously with cumin, adobo and garlic powder all over.
Pour chicken broth in the crockpot, add bay leaves and chipotle peppers. Place pork in crock pot and cover. Cook low for 8 hours. After 8 hours, shred pork using two forks and combine well with the juices that accumalated at the bottom. Remove bay leaves and adjust salt and cumin (you will probably need to add more). Let it cook another 15-30 minutes.
Servings: 8 • Serving Size: 4 oz (1/2 cup) • Old Points: 4 pts • Points+: 4 pts
Calories: 176 • Fat: 7.7g • Protein: 25.8 g • Carb: 1.3 g • Fiber: 0.1 g
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