I feel like I’ve been doing mid-week meal preps a lot more than normal since I’ve moved to Texas. Maybe it’s because I can? Or more likely, just because I’ve been too busy running around and getting settled in that I haven’t taken the time to plan out a full week’s worth of meals. And since I haven’t started school yet…I can do that and it doesn’t really matter!
On that note, I think I’ll go do some recipe experimenting before I hit the gym. Happy hump day!
Chipotle Style Carnitas Bowls
- 1/2 Slow Cooker Carnitas recipe
- 4 cups romaine lettuce hearts chopped
- 4 small ears corn
- 1 cup low sodium black beans rinsed and drained
- 1/2 cup brown Basmati rice cooked according to package directions
- 1 cup pico de gallo
- 5.3 oz plain, non-fat Greek yogurt
- 2 small limes juiced
Whisk together Greek yogurt and lime juice. Set aside.
Layer rice, carnitas, black beans, corn and lettuce in meal prep container or bowl.
Top with pico de gallo and Greek yogurt mixture before serving.
Here’s the recipe for the carnitas…it makes enough that I made these Carnitas Breakfast Tacos with Lime Crema with them too!
Slow Cooker Carnitas
- 3 1/2 lb boneless pork shoulder
- 1 white onion chopped
- 4 cloves garlic minced
- 1 orange juiced
- 1 lime juiced
- 1/2 cup no salt added chicken broth
- 1 tsp salt
- 1 tsp pepper
- 1 tsp chili powder
- 1 tsp Mexican oregano
- 1/2 tsp cumin
Add onion, garlic and chicken broth to the bottom of a slow cooker.
Rinse the pork shoulder and pat dry. Rub with seasonings on all sides and place in slow cooker, fat side up.
Squeeze orange and lime over top of pork shoulder.
Slow cook on low for 5-6 hours or until the internal temperature reaches about 180-190 degrees (higher temp allows for collagen breakdown and makes it easy to pull apart). Remove pork from slow cooker and allow to rest for 5-10 minutes on a cutting board.
Pull the pork shoulder, removing any fat and remaining connective tissue. Arrange on a foil lined baking sheet and broil for 5 minutes, then remove and turn the pulled pork. Broil for another 5 minutes. Repeat the process additional times for extra crispy carnitas.
I used a 3.78 lb boneless pork shoulder and weighed it out to be 745 grams (~1 lb 10 oz) after cooking and removing any remaining fat. Each cut of pork shoulder will be slightly different and will impact the nutrition per serving.
I’m really digging this recipe lately! It’s so simple but tasty, just how I like it.
Citrus Soy Glazed Grilled Chicken with Steamed Broccoli and Wild Rice
- 1 lb thin sliced chicken breast
- 4 cups broccoli florets
- 1/2 cup O Organics dry wild rice mix
- 3 tbsp low sodium soy sauce
- 3 tbsp lime or orange juice (plus more for steaming, if desired)
- 2 tbsp honey
- 1 tsp Flavor God Garlic Lover's Seasoning
Add soy sauce, citrus juice, honey and half of the Flavor God to a small pan. Bring to a boil over medium heat, then lower heat and simmer for 10-15 minutes or until reduced by about 1/2. Cool to thicken.
Spritz chicken with olive oil or coconut oil, sprinkle with remaining seasoning and grill for about 5 minutes per side or until cooked through. Allow to rest for 5 minutes before slicing.
Add broccoli to a microwave safe bowl. Add a couple tablespoons of orange juice if desired and toss. Top bowl with damp paper towel and microwave for 3 minutes or until bright green and tender.
Divide rice, broccoli and chicken into 4 serving dishes and top with citrus soy glaze before serving.
Containers you see here:
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