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Green Chile Pork Posole

Good morning friends!

Sorry, it’s been too long since I posted a recipe, but I’ve been getting back into the school routine!  Lately,  I’ve been reaching for my tried and true friend, the crock pot.  So many times in the last month it’s been a real dinner saver! Last nights Green Chile Pork Posole was so yummy and quick and what a wonderful greeting to come home to after a late afternoon soccer game.  What is a “posole” you ask?  It’s simply a Mexican-style soup, traditionally made with pork and hominy.   It does have a little “kick” to it…but the condiments I used to top it can mellow it out a bit.  Give this one a try, I think you’ll really like it.

Green Chile Pork Posole

Ingredients

1 15 ou can of hominy (corn that has had the hull and germ removed, found in canned veggie aisle)

1 16 ou jar of salsa verde

2-3 cups of chicken broth

2 4 ou cans of diced green chilies

1 cup chopped onion

1 TBL cumin

4 cloves of minced garlic

1 tsp oregano

1/4 tsp red pepper

1-2 pounds of pork tenderloin, diced into bite size pieces

Toppings

chopped avocado, low-fat cheese, fat-free plain greek yogurt, crumbled tortilla chips

Instructions

1. Add all ingredients, except the toppings, to your crock pot and stir. Cook on low all day. (6-8 hours)

2. That’s it! It’s really that simple :)

3. Serve with the yummy toppings. Try the plain, fat-free greek yogurt in place of sour cream. It’s tastes the same and is better for you!

Enjoy your dinner :)

od & Fresh 050

 

* Recipe adapted from Good & Fresh Magazine

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Easy Crock Pot Turkey Breast

The hazy, lazy days of summer are here! Okay, so not very lazy but at least a bit more laid back and relaxed. I have been pulling out the crock pot this week because due to swim lessons, camps and all the flurry of activity all of a sudden its 6 o’clock and everyone is starving. So I’ve been slow cooking some meats so that they are ready to go when everyone is clamoring for something to eat.

Today, I am doing a turkey breast in the crock pot, a small 7 pound boneless breast. I simply tossed some carrots in the bottom along with some sliced shallots (from the weekly  CSA share) and rubbed the meat with a dried mushroom and onion soup mix, added a bit of water or white wine in the pot and set on low for 8 hours.

Looking forward to some turkey tonight and sandwiches tomorrow.

Hope you enjoy your summer day :)

Overnight Oatmeal in the Crock Pot

Happy sunny Sunday afternoon! As promised, here is the recipe for a favorite at our house, Overnight Oatmeal. It’s perfect for cold, chilly mornings when you want a hearty wholesome breakfast as well as those times when you are entertaining and need a quick breakfast that everyone can “serve” to themselves :) I like to create a “buffet” of toppings for everyone to make their oatmeal they way they like to. Toppings such as raisins, toasted nuts, brown sugar, dried or fresh fruits and milk.

Overnight Oatmeal in the Crock Pot

Serves 4 (can be doubled)

Ingredients

1 cup steel-cut oats

4 cups water (can use apple juice or a combination depending on the flavor you want)

1/2 cup milk or cream

1/2-1 vanilla bean (actual bean is much more flavorful than the extract)

1-2 cinnamon sticks

1 tsp cinnamon (optional, we just like extra)

*Can add chopped, peeled apples to the crock pot for an Apple Cinnamon version of the recipe

Directions

Spray the inside of a crock pot  with non-stick cooking spray. Add all ingredients and stir. Cover and set crock pot on “low” setting. I usually do this about 9 or 10 p.m. for it to be ready about 6:30 a.m. In the morning, open lid and stir. Set up bowls of assorted toppings such as raisins, dried cranberries, brown sugar, fresh fruit, toasted nuts, really the possibilities are endless…Enjoy!

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