Sunday, June 12, 2011

'Cue the Pulled Pork (Hungry Girl recipe)

Oh my gosh! This is absolutely THE best pulled pork I have ever had! We had this cooking in the crockpot while we were at church today and came home to the yummiest smell and a fantastic dinner! Everyone raved about it!! I (halfway!) joked that this will become our regular Sunday dinner!
PER SERVING (2/3 cup): 220 calories, 6g
fat, 637mg sodium, 16g carbs, 1g fiber, 12g
sugars, 24g protein

-- Weight Watchers PointsPlus™ value 5*

Prep: 10 minutes
Cook: 3 - 4 hours or 7 - 8 hours

1 cup canned tomato sauce
1/2 cup ketchup
2 tbsp. plus 2 tsp. cider vinegar
2 tbsp. plus 2 tsp. brown sugar (lightly packed)
2 tsp. garlic powder
12 oz. raw lean boneless pork tenderloin, trimmed of excess fat
12 oz. raw boneless pork shoulder (the leanest piece you can find), trimmed of excess fat
1/4 tsp. salt
1/8 tsp. black pepper
2 cups roughly chopped onion (about 1 large onion)
Optional: crushed red pepper
To make the sauce, place tomato sauce, ketchup, cider vinegar, brown sugar, and garlic powder in a crock pot. Stir until mixed. Season both types of pork with salt and pepper and add to the pot. Top with onion and lightly stir.
Cover and cook until pork is fully cooked, on high for 3 - 4 hours or on low for 7 - 8 hours.
Remove all the pork and place it in a large bowl. Shred each piece using two forks -- one to hold the pork in place and the other to scrape across the meat and shred it. Return the shredded pork to the crock pot and mix well with the sauce.
If you're serving a group, keep the crock pot on its lowest setting, so the pork stays warm. Season to taste with crushed red pepper, if using. Yum time!

Makes 6 servings

Thursday, June 9, 2011

Nacho-rific Stuffed Chicken

This recipe comes from Hungry Girl's "300 Under 300" book and is awesome! I even requested this meal on my birthday last month! It is soooo yummy! Hungry Girl is a staple at our house. If you are looking for yummy, healthy, REALISTIC recipes, give her's a try

PER SERVING (1/4th of recipe, 1 stuffed chicken
cutlet): 270 calories, 4.25g fat, 780mg sodium, 13g
carbs, 2g fiber, 1.5g sugars, 40g protein --

PointsPlus™ value 6*

Prep: 25 minutes
Cook: 35 minutes

1/2 cup fat-free refried beans
4 wedges The Laughing Cow Light Creamy Swiss cheese
1/4 cup shredded fat-free cheddar cheese
16 low-fat baked tortilla chips (like the kind by Guiltless Gourmet)
1 tsp. dry taco seasoning mix
Four 5-oz. raw boneless skinless lean chicken breast cutlets, pounded to 1/3-inch thickness
1/8 tsp. salt
1/8 tsp. black pepper
1/4 cup taco sauce, divided
Optional toppings: fat-free sour cream, salsa
Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray and set aside.
To make the filling, combine beans, cheese wedges, and shredded cheese in a bowl. Mix thoroughly and set aside.
Put chips in a sealable plastic bag and crush with your hands or a rolling pin. Add taco seasoning and give it a good shake to mix. Set aside.
Place cutlets flat on a clean, dry surface, and season with salt and black pepper. Spoon filling onto the centers of the cutlets, evenly dividing it among them (about 2 tbsp. each). Carefully roll each cutlet up over the filling (which may ooze a little, but don't worry!) and secure with toothpicks, if needed. Transfer to the baking sheet.
Cover each stuffed cutlet with 1 tbsp. taco sauce, using the back of the spoon or your fingers to coat.
Coat cutlets with crumb mixture. Cover the baking sheet with foil, and bake in the oven for 20 minutes.
Carefully remove foil. Bake until chicken is cooked through and outsides are crispy, about 15 additional minutes.
Let cool slightly and remove toothpicks (if using). If you like, top with sour cream and salsa. Enjoy!