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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Eggplant Pizzas

Eggplant Pizzas
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Eggplant Pizzas
Who says pizza has no place in a healthy diet? Give into your pizza cravings with my eggplant pizza solution. This recipe is worth the wait. It makes an amazing side, snack or main course. Dig in and experience the power of pizza at 56 calories.
Eggplant Pizzas
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Eggplant Pizzas
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Instructions
  1. Cut off the ends of the eggplant; then cut it into 3/4 inch thick slices
  2. Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt.
  3. Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid.
  4. Preheat the oven to 375F/190C
  5. Make the sauce by heating 2 teaspoons olive oil and sauteing the chopped garlic just until it becomes fragrant not brown.
  6. Add the diced tomatoes, dried Italian seasoning, and dried oregano
  7. Simmer sauce on low until it’s thickened
  8. After 30 minutes, wipe the eggplant dry with paper towels
  9. Spray a roasting sheet with non-stick spray, lay eggplant slices on, brush the tops of the eggplant with the olive oil, and sprinkle with dried Italian seasoning.
  10. Roast the eggplant about 25 minutes in the oven once preheated
  11. While the eggplant roasts, slice the fresh basil leaves, plum tomatoes and combine the grated Parmesan and shredded mozzarella.
  12. After 25 minutes remove eggplant from the oven and turn oven setting to broil.
  13. Spread a few tablespoons of sauce on the top of each eggplant slice, sprinkle with basil, fresh tomatoes and top with a generous amount of cheese.
  14. Put pizzas under the broiler for 6 minutes until the cheese is melted and slightly browned.
  15. Enjoy right out of the oven
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Easy Roasted Beets

Easy Roasted Beets
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Easy Roasted Beets
Super easy, healthy side dish!
Easy Roasted Beets
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Easy Roasted Beets
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Instructions
  1. Simply wrapped washed beets individually in foil and bake in the oven at about 195C for an hour or so.
  2. Pop one or more in as a side dish while you make the rest of your meal 😉 after baking, carefully peel and slice!
  3. The skin comes off easily when its fully cooked.
  4. Serving suggestion: drizzle with a little olive oil and oregano.
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Bacon and Bison Low Carb Pizza

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Bacon and Bison Low Carb Pizza
FINALLY a way to enjoy one of the most popular fattening dishes of all...pizza! This low carb deep dish pizza is as close to the real thing as it gets! With the only carbs coming from the marinara sauce, this is the ultimate keto meal that is ideal for anyone on a low carb diet! Iv'e tried various forms of low carb pizza recipes from using cauliflower for the pizza crust to tofu for the pizza crust and this is the best deep dish low carb pizza recipe yet! (I will be making a thin crust pizza using cauliflower soon enough so stay tuned!) This crust is made with cheese, cream cheese and eggs and no it does not taste the least bit eggy! You can feel free to choose your toppings of choice but the bison and bacon combination I used was a hit!
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Instructions
  1. Preheat oven to 375 degrees
  2. Beat together cream cheese and eggs in a bowl
  3. Add cream, parmesan cheese, and spices and mix again.
  4. Spray a circular pan with non-stick cooking spray and sprinkle the Mexican cheese into the dish
  5. Pour the egg mixture over the cheese
  6. Bake for 15 minutes and let stand for 5 minutes (while the pizza is in the oven, cook and crumble the buffalo and bacon)
  7. Spread on pizza sauce, mozzarella cheese buffalo and bacon
  8. Place the pizza back in the oven and bake until its bubbly and browning (about 15 minutes)
  9. LET COOL for at least 10 minutes before cutting. Patience is a virtue! If you cut it while its still too hot youll have a mushy and messy pizza!
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