Happy Thursday y’all! On Tuesday Natalie and I had the pleasure of being on Live at Five at Four to share crockpot recipes. Many of you were asking where you could find those recipes, so we wanted to put them here on the site so you could easily access them. The crockpot is one of my very favorite tools for getting my family fed. It makes it so much easier with a busy day, and is a friend to both working and stay at home moms.
My Favorite Pork Recipe
– 1 1/2 pound pork [I usually use a loin but whatever you can find works and trim off the excess fat]
– 2 cups salsa [I use store-bought because I’m pretty lazy]
– 2 T dried oregano
– 2 T chili powder
– 2 T cocoa powder [unsweetened]
1. Combine the ingredients and stir them together in the crockpot.
2. Add the pork and flip it to make sure it’s coated.
3. Cook on high for 4-5 hours or low for 8-9 hours.
Serve as pork tacos or nachos. Serves well over rice.
White Chicken Chili
1 pound boneless, skinless chicken breasts
32 oz. low sodium chicken broth
2 cans great northern beans
1 4 oz. can of diced green chiles
2 tsp. cumin
2 tsp. oregano
a touch of cayenne pepper [optional]
1 cup Monterey Jack cheese
1. Place chicken broth, beans [one can of whole beans, one can of mashed beans], chiles, and spices to crock pot. Stir together.
2. Add chicken breasts [I use frozen chicken tenderloins when cooking anything chicken in the crock pot].
3. Cook on low for 8-9 hours or on high for 4-5 hours.
4. Just before serving, shred chicken with a fork.
5. Top with cheese before serving and light sour cream, if desired.
So easy and so good!
– Chicken is a low-fat and very healthy source of protein
– Beans are great for aiding digestion and are also full of protein
– This broth-based soup is low in fat and calories
– The spices add excellent flavor without adding any extra fat or calories
– Top with low-fat cheese and low-fat sour cream and you have a super healthy dinner!