Crock Pot Pork Loin Roast

Crock Pot Pork Loin Roast

1 pork loin roast
4-6 small red potatoes
4-6 mini corn cobbettes
1 onion, quartered
2 garlic cloves, diced
1 can beef broth
1 package McCormick Roast Seasoning
Slap Ya Mama Cajun seasoning (I used very little, I didn’t want ours to be too spicy)
Water

1.      Put a crock pot liner in your crock pot (do it – you will thank me later.) 

2.      Place the roast in the middle. 
3.      Arrange the corn, potatoes and onion wedges around the sides.
4.      Sprinkle the diced cloves all over.
5.      Pour the McCormick Roast Seasoning in with the beef broth and mix well, then pour over the entire roast and veggies.  Then add more water as needed to completely cover the roast.
6.      Sprinkle in a little (or a lot if you like it spicy) Slap Ya Mama seasoning.

Cook for about 6.5 hours on high (varies per crock pot & size of roast)

 

Carrot Fries

I made these yummy carrot fries last week, they were an awesome side to the Parmesan Baked Chicken Bites.

Carrot Fries

Carrots
Salt
Pepper
Freshly ground Italian herbs (I just bought a grinder with these herbs, love it!)
Olive Oil

Preheat oven to 400*

Wash the carrots and cut the tops off.  Cut the carrots down the middle and then cut them into "fries"  Making them close to the same size so they will cook evenly.

Toss carrots with  olive oil, salt, pepper, and the freshly ground Italian herbs.  Arrange on a sheet pan and bake 35-40 minutes.


Carrot Fry recipe by Genna

Follow the same directions above but use salt, pepper, cinnamon, and cumin.  After baking squeeze some lemon or lime juice over the carrots.  Then sprinkle some fresh parsley or mint over the carrots.

Parmesan Baked Chicken Bites

McDonalds is out of the question so I  had to find a way to satisfy my chicken nugget craving.  This recipe comes together fairly quickly and was very good.  We had plenty of leftovers for lunch the next day.

Parmesan Baked Chicken Bites

1 package skinless chicken breast strips (cut into 2 inch pieces)
1 1/4 cups panko bread crumbs
1/3 cup grated Parmesan (the real stuff not the fake stuff in the green container)
1/4 tsp sea salt
1 tbsp. olive oil
1/3 cup flour  (I used all-purpose, but next time I'm going to try almond or coconut flour.)
salt
pepper
paprika
garlic powder
poultry seasoning
2 large eggs, lightly beaten
cooking spray

Preheat oven to  400*. Cut the chicken into 2 inch pieces.  Set aside.

Spread  panko crumbs in a cookie sheet and bake 5-7 minutes until golden brown.  Transfer the panko crumbs to a shallow dish and mix in the Parmesan cheese and sea salt.  Drizzle the oil and mix well.

In 2nd bowl, put the 2 eggs and lightly beat.

In 3rd bowl, put the flour and sprinkle in (I didn't measure, just sprinkled some in) salt, pepper, paprika, garlic powder, and  poultry seasoning.

Place a wire rack on a large cookie sheet and spray with cooking spray.  In small batches dip chicken into flour, then egg, then panko.  Put on rack.  Bake about 12-15 minutes or until done. 

Brown and Wild Rice with Toasted Pecans

Dan loved this rice! Quick and easy and went well with our tilapia tonight.

Brown and Wild Rice with Toasted Pecans

2 tbsp. butter
1/2 cup chopped pecans
1 small  onion, diced
2 Minute Brown and Wild Rice bowls (microwaved for 90 seconds)
1/4 cup chicken stock
salt, pepper, thyme, parsley
grated carrot

Melt butter in pan, swirl to coat.  Add pecan and onion.  Cook until browned.  Add rice and chicken stock.  Sprinkle in salt, pepper, and herbs.  Add some grated carrot and simmer for 10 minutes or until the rice absorbs the chicken stock. 

Chicken Enchiladas

This skinny recipe for Chicken Enchiladas is adapted from a recipe I found on the Cooking Light website.  I made them today for us and my two visiting nieces.  I thought I'd have leftovers for lunch Monday - - think again.

Chicken Enchiladas - each enchilada approx.150 calories

1 onion, diced
3 garlic cloves, minced
1/2 tbsp. butter
1 cup chicken stock
1/2 tsp. chili powder
2 tsp. ground cumin
1 tsp. garlic powder
1/4 tsp. crushed red pepper (cayenne)
2 (15 oz.) can tomato sauce
12 oz. shredded, skinless boneless rotisserie chicken
1 (15 oz.) can black beans, drained and rinsed
12 (6 inch) Mission Extra Thin yellow corn tortillas
Cooking spray
2-3 cups 2% Mexican blend cheese
1 cup chopped tomato
1/4 cup chopped fresh cilantro
Plain Greek  yogurt

Preheat broiler to high. Spray a 9x13 pan with cooking spray.

Put the butter in a medium sauce pan and sauté the onion and garlic until tender.  Add chicken stock, spices, and tomato sauce.  Boil for 2 minutes.  Reserve 1 1/2 cups for later.  Add the beans and chicken and cook for about 3 minutes or until chicken is hot. 

Stack tortillas in a damp paper towel and microwave for 30 seconds.  Scoop about 1/3 cup of chicken mixture into tortilla, roll up and place seam side down in baking dish.  Top with reserved sauce and cheese.  Broil 3 minutes or until cheese is slightly browned and sauce is bubbly.  Top with tomatoes  Greek yogurt, and cilantro