Slow Cooker Chorizo Pulled Pork

From Slender Kitchen. I used this pork on a salad similar to a Cafe Rio salad

Slow Cooker Chorizo Spiced Pulled Pork

PREP TIME: 

10 MIN

COOK TIME: 

 

4 HOURS

TOTAL TIME: 

4 HOURS 10 MINUTES

Ingredients

SERVINGS:

   

UNITS: US | METRICS

• 1 tbsp. paprika
• 1 tsp. ancho chili powder (up to 1 tbsp.)
• 1 tsp. salt
• 1 tsp. ground cumin
• 1 tsp. oregano
• 1/2 tsp. pepper
• 1/4 tsp. cinnamon
• 1/4 tsp. coriander
• 2 lb. lean pork tenderloin
• 1 onion, diced
• 4 garlic cloves, minced
• 1 cup chicken broth
• 1 tbsp. apple cider vinegar

Directions

1. Mix together all the spices and rub over the pork.
2. Place the pork in the slow cooker. Cover with onions and then add the chicken broth and apple cider vinegar.
3. Cook for 4-6 hours on low until it easily shreds with a fork.

Banana Oatmeal Blender Muffins

From Well Plated

With no flour, no butter, and no oil, these banana oatmeal muffins with chocolate chips are made in the blender and are moist, healthy, and delicious!

YIELD: 12 muffins

PREP TIME: 5 minutes

COOK TIME: 15 minutes

TOTAL TIME: 40 minutes

Ingredients:

• 2 cups oats (quick cooking or old fashioned)
• 2 large very ripe bananas
• 2 large eggs
• 1 cup plain Greek yogurt
• 2 to 3 tablespoons honey*
• 1 1/2 teaspoons baking powder (I prefer aluminum free)
• 1/2 teaspoon baking soda
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon kosher salt
• Up to 1/2 cup mix-ins: chocolate chips (mini or regular), chopped dark chocolate, nuts, dried cranberries, or blueberries (fresh or frozen and rinsed)

Directions:

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1. Preheat the oven to 400 degrees F. Lightly grease a 12-cup standard muffin tin or line with paper liners. If using liners, lightly grease them as well. Set aside.
2. Place the all ingredients but the mix-ins in a blender or the bowl of a food processor fitted with the steel blade: oats, bananas, eggs, Greek yogurt, honey, baking powder, baking soda, vanilla extract, and salt. Blend or process on high, stopping to scrape down and stir the ingredients once or twice as needed, until the batter is smooth and the oats have broken down almost completely, about 3 minutes. By hand, stir in the mix-ins. If the batter is warm from the appliance’s motor, the chocolate chips may melt and swirl as they are stirred. If this bothers you, let the batter cool for 10 minutes before adding them.
3. Divide the batter among the prepared muffin cups, filling each no more than three-quarters of the way to the top. Sprinkle with additional chocolate chips or nuts as desired. Bake for 15 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes. They will deflate but still taste delicious. Remove from the pan and enjoy!

Pepperoncini Beef

From Slender Kitchen

Sunday Slow Cooker: Pepperoncini Beef aka Drip Beef

PREP TIME: 

5 MIN

COOK TIME: 

 

8 HOURS

TOTAL TIME: 

8 HOURS 5 MINUTES

Ingredients

SERVINGS:

   

UNITS: US | METRICS

• 2 lb lean beef eye round roast
• 1 onion, chopped
• 1 cup beef broth
• 8 oz pepperoncini with juice, jarred
• 1/2 tsp salt
• 3 tbsp Italian seasoning
• Add everything into a slow cooker on low and cook for 8 hours then shred with a fork. I like to serve this on tacos with cilantro lime rice.

Lemon Herb Mediterranean Chicken Salad

From Cafe Delites

Servings: 4

Calories: 471 kcal

Author: Karina - Cafe Delites

Ingredients

Marinade/Dressing:

• 2 tablespoons olive oil
• juice of 1 lemon (1/4 cup fresh squeezed lemon juice)
• 2 tablespoons water
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh chopped parsley
• 2 teaspoons dried basil
• 2 teaspoons garlic , minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• cracked pepper , to taste
• (1 pound | 500 g) 4 skinless, boneless chicken thigh fillets (or chicken breasts)

Salad:

• 4 cups Romaine (or Cos) lettuce leaves, washed and dried
• 1 large cucumber , diced
• 2 Roma tomatoes , diced
• 1 red onion , sliced
• 1 avocado , sliced
• 1/3 cup pitted Kalamata olives (or black olives), sliced (optional)
• Lemon wedges , to serve
• Instructions
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  1. Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
  2. Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
  3. Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
  4. Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.