This is a easy quick WW recipe perfect for those busy nights to have dinner ready when you get home. You can double it and use the pork in so many other ways. This is the same pork I use for the BBQ baked potatoes.
Serves 6 Prep time 5 Mins Cook time 4-5 hours on high 6-8 on low
INGREDIENTS
1 Pork Loin
1 Onion chopped
3/4 Cup BBQ sauce
Whole Wheat hamburger buns
Fresh express coleslaw kit
Directions
Put pork onion and BBQ sauce in crockpot. Cover and cook on high 4-5 hours or on low 6-8 hours.
Once pork is done shred with forks
Make coleslaw according to directions. I add Salt pepper and poppy seeds to mine.
This chili was started with a WW recipe that I changed up a bit to make it to my own. By using the creamed corn instead of the butter and oil for the cornbread you cut a lot of the fat. Total of 6 servings each serving is 11 smart points.
Prep Time 20 Mins Cook Time 30 mins
Serves 6
Ingredients
Turkey Chili
1 Lb. Extra lean ground turkey
1 Med onion chopped
1 Med bell pepper chopped
1 Tbsp. Garlic
2 Cans black beans
1 Can fire roasted tomatoes
1 Can tomato sauce
1 jalapeño diced
2 Tbsp. chili powder
1 Tbsp. each cumin, garlic powder, oregano, & marjoram
1 tsp. Red pepper flakes
1/4 tsp. Cinnamon
1/2 Cup cilantro chopped
Hot sauce of choice
Cheese for topping
Cornbread Waffles
1 package corn bread mix (you can use any my favorite is the Marie Calendars low fat one but it’s hard to find)
1 Can cream corn
1 egg
Milk or water ( just enough to wet the cornbread mixture a few splashes)
Pickled jalapeños chopped
1/2 cup 2% sharp cheddar cheese
To Make the Chili:
Add chopped onions & bell pepper to stockpot with a little pam and cook until translucent 3-5 mins.
Add garlic and brown for about a min.
Add turkey meat and brown.
Once meat is browned add spices cook for 2-3 mins.
Add tomatoes and sauce bring to a boil.
Rinse and drain beans and add to chili.
Simmer for 15-20 mins.
Add cilantro in final 2 mins of cooking.
For the Waffles:
Combine cornbread mix with creamed corn, egg and a few splashes of milk or water.
Add jalapeños and cheese to cornbread mixture.
Cook waffles in waffle iron in batches you can keep them warm in a 200 degree oven until ready to serve.
This is my favorite dish when going out for Chinese so I read through a few recipes, changed and combined them to make it my own and something a little bit heathier. I’ve made it both by frying in oil and also in the air fryer, of course the actual fry is better but the air fryer is good alterative and another way to healthify it.
Serves 4
Prep Time 15 mins Cook time 30 mins
Ingredients:
1/2 cup sugar
1/2 cup walnut halves
3 tablespoons low fat mayonnaise
1 1/2 teaspoons honey
1 1/2 teaspoons fat free condensed milk
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
3-4 Egg whites
1/2 cup cornstarch
Oil for frying or can make in the air fryer
Directions:
Heat vegetable oil in a large skillet over medium high heat.
Heat 1/2 cup water in a small saucepan over medium heat and bring to a boil. Add sugar and stir, constantly, until golden and thickened. Add walnuts and gently toss to combine. Transfer to a parchment paper-lined plate.
In a small bowl, whisk together mayonnaise, honey and condensed milk; set aside.
Season shrimp with salt and pepper, to taste.
Working one at a time, dip the shrimp into the egg, then dredge in the cornstarch, pressing to coat.
Working in batches, add the shrimp to the skillet, 8-10 at a time, and fry until evenly golden brown and crispy, about 1-2 minutes on each side. Or you can make it in 2 batches in the air fryer. Transfer to a wire rack
This is a replicate of a sweet potato I love from our favorite BBQ place Sauced. You can have it with a regular potato also if you don’t like sweet potatoes or mix it up for the family depending on who likes what . This is also a good meal when everyone isn’t eating at the same time you can keep the potatoes warm in a separate crockpot or at 200 in the oven. You can also change up the toppings to your liking.
Prep Time total 30-40 mins Cook Time 6-8 hours total
Serves 6 (can sever more if needed) I had left over pork that I froze to use another time.
Ingredients
1 Lb. pork loin roast
1 Med onion chopped
1/2 Cup BBQ sauce
Hot Sauce to taste
6 Small-Medium sweet potatoes
2 Cups sharp white cheddar cheese
2 Tbsp. Butter
3 Tbsp. Flour
1/2 Cup Milk
1 Cup beer
1 tsp garlic powder
1 tsp Dijon mustard
1 tsp cayenne pepper
Salt & Pepper to taste
6 Slices center cut bacon
2 jalapeños thinly sliced
1 bunch green onions sliced
1 can baked beans (I used Bush’s original but any kind would be good)
BBQ Pork
Place pork loin in crockpot top with onions, bbq sauce and hot sauce (if desired) cover and cook on low for 6-8 hours. Once done shred pork with forks and mix with BBQ sauce.
BBQ Pulled Pork
Sweet Potatoes
Clean potatoes wrap in foil and cook in oven at 400 for 45-60 mins or until soft. Cheese Sauce
Melt butter in sauce pan, whisk in flour and cook 3-5 mins until light brown rue forms. Slowing stir milk into flour mixture in increments, once milk is incorporated add garlic powder, mustard, salt & pepper and beer simmer for 3-5 mins. Add cheese in handful increments waiting until it melts before adding more. Simmer on low until thickened and smooth. If the sauce thickens up too much you can add more beer to thin it out.
Cheese Sauce
Toppings
Cook & Crumble bacon set aside. Cook Beans according to directions. Slice Jalapeños, Slice Green Onions Assemble
Slice sweet potatoes down middle top with Beans, Pork, Cheese Sauce, Bacon, Jalapeños, & Green Onions.
This is a light and fresh pasta that we enjoy usually during the summer time when I can get good mixed cherry tomatoes from the farmers market. Can be made with chicken or scallops also.
Serves 4
Prep Time: 10 Mins Cook Time 20 Mins
Ingredients
1 Lb. Peeled and Deveined Shrimp
2 tsp olive oil
2 Tbsp. diced garlic
2 cups spinach
I pint cherry tomatoes (I like the mixed ones)
8 oz. Whole wheat linguini
1/2 cup shredded parmesan cheese
Salt & Pepper to taste
Directions
Boil water according to pasta directions. Cook as directed
Heat olive oil over med/high heat
Add garlic and cook for 30-60 secs making sure not to burn
Add Shrimp and cook until opaque
Add tomatoes and cook for 2-3 mins or until the begin to burst
Add spinach and cook until wiled.
Reserve 1 cup pasta cooking liquid and drain pasta
Add pasta to shrimp mixture and toss to combine.
Add pasta water slowly until past is coated ( you won’t need it all)
Toss with parmesan cheese and fresh cracked black pepper
Croutons (I like to make my own recipe below but any will do)
2 Ears corn on the cob
Spring Mix
Dressing ( I like to make my own recipe below or any balsamic is good)
Directions
Rub chicken with seasoning
Grill chicken over med/low hear for 20 mins flipping 1/2 at though cooking
While chicken is cooking pan fry prosciutto and place on paper towels
Husk corn and grill for 10 mins turning while cooking
Assemble salad dress and enjoy.
Dressing- Combine 1/2 cup olive oil, 1/4 cub red wine vinegar, juice of 2 lemons, 1 shallot minced, salt and pepper. Shake to combine.
Croutons– Any day or 3 old bread ( I like to get the seeded cheese sticks from my farmers market) cut into cubes. Lay on baking sheet in one even layer spray with olive oil and season with natures seasonings ( or any other on you have on hand this is always my go to) mix to cover all the croutons. Bake on low 250-275 degrees for 15 mins, then turn over the croutons and bake another 10 mins. Let sit for 30 mins store in a air tight container.
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