Italian Style Crockpot Porkchops and Potatoes

Italian Style Crockpot Porkchops and Potatoes

Super delicious homestyle cooking. Easy to prepare. Serve your family REAL good food!

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Italian Style Crockpot Porkchops and Potatoes
Italian Style Crockpot Porkchops and Potatoes
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Italian Style Crockpot Porkchops and Potatoes
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Instructions
  1. For this super simple crockpot recipe I started with 8 small, lean pork chops.
  2. You can find good cuts with No fat and they're a great source of protein! salt & pepper each chop, I added garlic powder too
  3. Lightly brown pork chops in a pan with a bit of olive oil..Don't COOK! just sear outside
  4. Chop potatoes into large chunks..place in bottom of crockpot with one large chopped onion on top 4) place porkchops on top of potatoes. layer with onions if you have to layer the chops (it all depends on size of your crockpot and how much you want to make).
  5. Pour one large can of diced tomatoes over everything (juice and all!). Get a spoon and shove some in between the chops..don't be shy!
  6. Add 1/2 cup balsamic vinegar
  7. Finally..add minced garlic. I did 5 or 6 cloves but I like a lot of garlic. You may want to reduce. Sprinkle on oregano
  8. Cook on high for 4 hours. That's it! Super tasty family meal!
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Bright Beet, Fennel and Goat Cheese Greens

Bright Beet, Fennel and Goat Cheese Greens

Get your greens on with this refined sugar free, low carb, earthy salad. Packed with micronutrients and full of sweet and salty crunch. Throw some grilled protein on for a perfect summer OR winter meal.

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Bright Beet, Fennel and Goat Cheese Greens
Bright Beet, Fennel and Goat Cheese Greens
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Bright Beet, Fennel and Goat Cheese Greens
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Instructions
  1. First up, remove kale from stems, rinse, pat dry and place in BIG bowl.
  2. In a small bowl (mason jars are also handy for this), wisk together your coconut oil, red wine vinegar, braggs aminos, clove garlic, stevia, sea salt & pepper. Dressing done!
  3. Throw your spinach or beet greens into the bowl. Chop the top off your fennel and cut 1/4 of the bulb portion into strips for your salad. Chop your beets into preferred size.
  4. Top off your salad with crumbles of goat cheese and toss when you' re ready to serve!
  5. Perfect with a with a protein packed casserole.
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Spicy Roasted Red Pepper Hummus

Spicy Roasted Red Pepper Hummus
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Spicy Roasted Red Pepper Hummus
Spicy, homemade roasted red pepper hummus. Gluten free, dairy free and vegan!
Spicy Roasted Red Pepper Hummus
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Spicy Roasted Red Pepper Hummus
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Instructions
  1. Spicy Roasted Red Pepper Hummus
  2. 1 can low sodium chickpeas drained and rinsed
  3. 2 large roasted red peppers
  4. 1 clove garlic
  5. juice of 1 lemon
  6. 2 tbsp olive oil
  7. 1/4 Cup fresh parsley
  8. 1/4 cup tahini
  9. 2 tsp cumin
  10. 1 tsp coriander
  11. 1/2 tsp cayenne pepper
  12. 1 tsp black pepper
  13. 1/2 tsp sea salt
Recipe Notes

Blend all ingredients and enjoy!

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Black Bean Burger

Black Bean Burger
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Black Bean Burger
These Black Bean Burgers will win over meat lovers and vegetarians alike. A great source of protein and fibre. One of my meal prep go-to's... I like to make two batches and freeze half by wrapping in tin foil and placing in a large zip lock bag.
Black Bean Burger
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Black Bean Burger
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Instructions
  1. 2 cups black beans
  2. 1 cup oats
  3. 1 cup carrots
  4. small onion
  5. 2 cloves garlic
  6. 1/4 cup cabbage
  7. 1 tomato
  8. spices (s&p, cayenne, smoked paprika)
  9. Blend in food processor
  10. form into patties and cook in med skillet at medium heat 5 min. on each side.
  11. 💚 Top with roasted red pepper, lettuce or avocado in a whole grain thin bun.
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Chicken Parmesan Crockpot Soup

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Chicken Parmesan Crockpot Soup
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person
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Servings
person
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Instructions
  1. In a crockpot, add everything in except the dry rice. (I kept a bit of parmesan cheese aside to add in later, but if you want extra just make sure to track it)
  2. Cook on low for 7 hours or high 4 hours
  3. Around the last hour or two, remove chicken and shred it, then place the rice in. If you notice the rice is absorbing all the liquid add in more chicken broth.

    * You have the option of using a pasta noodle here as well.
Recipe Notes

Total Calories - 214
Carbs - 19 grams
Fat - 5 grams, Protein - 25 grams
Fibre - 3 grams

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Tex Mex Spaghetti Squash

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Tex Mex Spaghetti Squash
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person
Ingredients
Servings
person
Ingredients
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Instructions
  1. Bake your spaghetti squash in the oven for 30-45 minutes depending on the temperature.
  2. Sautee ground turkey, once browned add in the garlic cloves and onion.
  3. Add in the spices, along with the black beans and frozen corn
  4. Remove squash from oven and once it is ready, shred into bowl, measure out 485 grams and add into the pan. (try and be gentle if you want to use the outer shell of the squash)
  5. Weigh all the food if you haven't already and divide into 4 portions. I added 1 portion into each shell, topped with some salsa and cheese!
Recipe Notes

Total Calories- 267
Carbs- 24 grams
Fat- 7 grams
Protein- 27 grams
Fibre- 6 grams

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Yummy Italian Pizza Eggs

This recipe is from eatingbrofood.com

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Yummy Italian Pizza Eggs
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Instructions
  1. Sauté diced onion and diced garlic clove in a dab of margarine or olive oil in a medium size sauce pan on medium heat
  2. Once soft add the tomato sauce and spices
  3. Bring sauce to a boil and then turn the heat down to low
  4. Crack the two eggs in the sauce and put the lid over the pan for 6 minutes until the eggs are poached (add mozzarella 5 minutes in)
Recipe Notes
Macros Fat: Carb: Protein: Calories:
1 Serving 15.4 g 19.4 g 23 g 311
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Peanut Butter and Jelly Stuffed Chicken

this recipe came from @eatclean_livestrong

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Peanut Butter and Jelly Stuffed Chicken
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Prep Time 6 minutes
Cook Time 10 minutes
Servings
person
Ingredients
Prep Time 6 minutes
Cook Time 10 minutes
Servings
person
Ingredients
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Instructions
  1. Coat chicken (I used wegmans boneless, skinless chicken TENDERS (so 3 oz was 3 tenders) in a little sea salt, cloves, and cinnamon. Cut down the center of each tender creating a little pocket.
  2. Place chicken in a pan and cook. Flipping occasionally. Make sure your "pocket" isn't sealing shut.
  3. Mix together cottage cheese, pb2, a little cinnamon, and enough water to get the right consistency.
  4. Once you flip the chicken for the last time, stuff with pb mixture so it starts to melt. Also place sliced strawberries in the pan so they warm up and make the chicken a little strawberry-ie 🙂
Recipe Notes

Amount Per Serving


Calories 276

Calories from Fat 61


% Daily Values*


Total Fat 6.73

10.35%


Saturated Fat 2.03

10.15%


Polyunsaturated Fat 0.09


Monounsaturated Fat 0.03


Cholesterol 75.00

25.00%


Sodium 677.00

28.21%


Potassium 102.00


Total Carbohydrate 19.58

6.53%


Dietary Fiber 4.00

16.00%


Sugars 7.82


Protein 36.90


Vitamin A 5.00%

Vitamin C 42.00%


Calcium 22.00%

Iron 10.00%

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Spicy Kung Pao Chicken

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Spicy Kung Pao Chicken
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1 Bowl
Servings
1 Bowl
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Instructions
  1. In a bowl, add ingredients for the sauce and whisk together.
  2. Set a nonstick skillet on medium-high heat, and spray with extra-virgin olive oil.
  3. When the skillet is hot, toss in garlic and sear for about two minutes.
  4. Add chopped chicken breast.
  5. Cook the chicken for about 6-8 minutes, or until the outside is seared.
  6. Next, toss in chopped bell peppers and sear for about three minutes. Stir the mixture with a wooden spatula.
  7. Slowly pour in the tomato sauce, stirring frequently.
  8. Toss in the raw cashews and stir.
  9. Garnish with green onions and enjoy with brown rice or quinoa!
Recipe Notes
NUTRITION FACTS:
Serving size: 1 bowl
Recipe yields: 6 servings
Amount per serving
Calories: 344
Fat: 13 g
Carbs: 17 g
Protein: 38 g
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