Slow Cooker Hawaiian Pork Chops

Slow Cooker Hawaiian Pork Chops

Ingredients

• 1/2 cup cold water
• 3 Tbsp. corn starch preferably GMO-free
• 1/4 cup reduced-sodium soy sauce
• 1 Tbsp. raw honey
• 2 Tbsp. all-natural ketchup, no sugar added
• 2 8-oz. cans pineapple slices in juice, reserve liquid divided use
• 3 Tbsp. rice vinegar
• 2 cloves garlic finely chopped
• nonstick cooking spray
• 1 lb. raw lean, center-cut pork chops
• 2 cups cooked brown rice
• 1 Tbsp + 1 tsp. finely chopped fresh cilantro

Instructions

1. Combine water and cornstarch in a small bowl; whisk to blend. Set aside.
2. Combine soy sauce, honey, ketchup, pineapple juice, vinegar, and garlic in a medium bowl; whisk to blend.
3. Add cornstarch mixture to soy sauce mixture; whisk to blend. Set aside.
4. Lightly coat inside of a 3-quart slow cooker with spray.
5. Add half of soy sauce mixture, pork chops, pineapple, and remaining soy sauce mixture; cover. Cook on high for 3 to 3½ hours (or low for 5 to 6 hours), or until pork chops are tender and cooked through.
6. Serve each pork chop with ½ cup rice. Evenly divide sauce and pineapple between pork chops. Sprinkle each with 1 tsp. cilantro.

Nutritional Information (per serving):
Calories: 401
Total Fat: 6 g
Saturated Fat: 2 g
Cholesterol: 64 mg
Sodium: 646 mg
Carbohydrates: 54 g
Fiber: 3 g
Sugars: 20 g
Protein: 27 g

Portion Fix Containers
1 Purple
1 Red
1½ Yellow

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Dijon Chicken

I made this chicken for lunch today and it was delicious! Took less than 5 minutes to get together and baked in the oven for 30 minutes.

Dijon Chicken
Serves: 2

1 clove garlic, minced
2 tsp. Dijon mustard
Parsley, finely chopped (about 2 tbsp)
1/2 tsp. sea salt
1/2 tsp. black pepper
1 tbsp. olive oil
2 boneless, skinless chicken breasts

Preheat oven to 425. Combine garlic, mustard, parsley, salt, pepper and oil in a small bowl. Brush the garlic mixtures evenly over the chicken breasts. Bake for about 30 minutes or until chicken is no longer pink at the thickest part.

Portion Fix containers per serving: 1 red and 1.5 tsp.

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Chicken Enchilada Bake

I made this simple Chicken Enchilada bake recipe last week and it was a hit! Much easier than rolling up enchiladas but with the same great taste!

Chicken Enchilada Bake
Serves: 4

Ingredients:
1 tsp. cumin

2 tsp. dried oregano

1 tsp. garlic powder

1/2 tsp. chili powder

1 tsp. salt

10 oz. can of mild red enchilada sauce (try to have one with as few ingredients as possible and not much added sugar)

1 lb. boneless, skinless chicken breasts or tenders, cut into 1 inch cubes

1 1/3 cup shredded cheddar cheese

8 corn tortillas, cut into 2 inch cubes

Directions:

1. Preheat oven to 375 and spray a 9x13 baking pan with cooking spray.

2. In a resealable gallon bag, combine spices. Place chicken pieces in the bag and shake until well coated.

3. Put a very small amount of enchilada sauce on the bottom of the baking pan. Spread out 1/2 of the tortilla pieces on top of the sauce. Spread chicken on top of the tortilla pieces. Spread the remaining tortilla pieces on top of the chicken. Cover with enchilada sauce and sprinkle with cheese.

4. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes or until cheese is browned.

Portion Fix containers per serving: 1 yellow, 1 red, 1 blue

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Jicama-Avocado Salad

I LOVE this jicama recipe. It's simple to throw together and the leftovers are great too! Take some help from your grocery store and purchase the already peeled and sliced jicama!

Jicama-Avocado Salad
Serves: 2

1 tsp. Himalayan salt
2 tbsp. pure maple syrup
4 tbsp. fresh lime juice
3 tsp. extra-virgin olive oil
1 medium avocado, cut into chunks
1 medium jicama, peeled, cut into matchstick-sized pieces
4 tbsp. chopped fresh cilantro

Combine salt, maple syrup, lime juice and oil in a small bowl; mix well. Combine avocado, jicama and cilantro in a medium bowl. Drizzle with dressing; toss gently to blend. Cover tightly and let marinate in refrigerator for 1 hour or longer before serving.

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This was a delicious low-carb dinner. Try it out for Taco Tuesday!

Cheesy Beef Taco Skillet
Servings: 4

Ingredients
* 1 pound lean ground beef
* 2 cups cauliflower rice
* 1/2 cup salsa
* 1 tablespoon chili powder
* 1 teaspoon ground cumin
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/2 teaspoon onion powder
* 1 1/3 cup shredded Mexican blend cheese
* taco toppings

Instructions
1. Brown ground beef in 10 inch ovenproof skillet. Drain if desired.
2. Prepare cauliflower rice, if needed. (Leftover is perfect for this recipe)
3. Add salsa, chili powder, cumin, salt, pepper, and onion powder to ground beef.
4. Stir in the cauliflower rice, then cook until boiling. Reduce heat to a simmer and cook 7-10 minutes more.
5. Stir in 1 cup of the shredded cheddar until cheese melted. Sprinkle on remaining cheese.
6. Place skillet under oven broiler until top cheese is completely melted. Serve immediately. Top with the toppings of your choice.

Portion Fix per serving: 1 red, 1 blue, 1/2 green

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Italian Stuffed Zucchini Boats

These stuffed zucchini boats were DELICOUS! The leftovers are great too!

Italian Stuffed Zucchini Boats 
Serves: 5 (2 zucchini halves each)

5 medium zucchini (make sure they are uniform in size)
24 oz jar of spaghetti sauce
2 tbsp. olive oil
1 lb. lean ground beef or ground turkey (I used 1/2 lb. of each)
1/2 cup chopped onion
2 tsp. minced garlic
1/2 cup chopped red bell pepper
1/2 cup chopped mushrooms
1 tbsp. dried parsley
1 tsp. Italian seasoning
1/2 tsp. salt
1/4 tsp. ground black pepper
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tbsp. Panko bread crumbs

1. Preheat oven to 375 degrees. Measure out 1 cup of the spaghetti sauce and set aside.
2. Trim ends from zucchini and slice in half lengthwise. Use the tip of a spoon to scrape out the zucchini flesh, chop it and set aside. Place the scraped out zucchini boats into a 13x9 baking dish and add 1 inch of water. Cover with foil and bake in preheated oven for 20 minutes. Remove from oven and set aside to cool.
3. While zucchini is baking, heat olive oil in a large skillet over medium heat. Add meat, onion, bell pepper and garlic to the skillet and cook, stirring to break up the meat. Continue to cook and break up meat until the meat is cooked through. Drain any grease.
4. Add the chopped zucchini, mushrooms and remaining spaghetti sauce (reserving 1 cup for later), parsley, Italian seasoning, salt and black pepper. Stir well and bring to a simmer. Reduce heat and allow to simmer over low heat for 10 minutes.
5. Remove the partially cooked zucchini from the baking dish and drain the water. Pour 1 cup of spaghetti sauce into the dish and place zucchini boats on top.
6. Divide the filling between the boats. Cover the dish with foil and bake for 20 minutes. Remove the dish and set the oven to broil.
7. Remove foil and sprinkle zucchini boats with both cheese and the Panko. Broil uncovered for a couple of minutes, until cheese is melted and Panko is golden brown.

Portion Fix containers: 1 red, 2 green, 1 blue, 1 tsp.

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Spaghetti Squash with Turkey Meat Sauce

I LOVE this recipe! The sauce is delicious and can be used on regular pasta for your kids while you enjoy it on spaghetti squash "noodles" for a lower-carb dinner.

Spaghetti Squash with Turkey Meat Sauce

Servings: 5

1 large spaghetti squash, cut in half lengthwise

1 tsp. Himalayan salt

1/2 tsp. black pepper

1 tsp. olive oil

1 medium onion, chopped

1 medium bell pepper, chopped

1 cup white mushrooms, sliced

2 cloves garlic, finely minced

2 tsp. dried oregano

1 tsp. red pepper flakes (optional)

1 lb. lean ground turkey

3 tbsp. tomato paste

15 oz. can tomato sauce

1/2 cup shredded Parmesan cheese

1. Preheat oven to 400 degrees. Cut spaghetti squash in half lengthwise and scoop out seeds with a spoon. Place squash cut side up on a baking sheet and sprinkle with salt and pepper. Bake for 50-60 minutes until squash is tender. Use a fork to separate out the spaghetti squash "noodles" and place into a bowl.

2. While the squash is baking, heat the olive oil in a large skillet over medium heat. Cook the onion, bell pepper, garlic, oregano, red pepper flakes and mushrooms until tender. Add the turkey and cook until all the pink is gone.

3. Add the tomato paste, tomato sauce, salt and pepper. Mix well and bring to a boil. Reduce heat and simmer for 20 minutes while sauce thickens. 

4. Serve 1 cup of spaghetti squash and 1 cup of the meat sauce per serving. Top with Parmesan cheese.

If you are following the Portion Fix nutrition plan each serving is 1.5 green, 0.5 purple, 1 red, 0.5 blue

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