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
Servings: servings
Ingredients
- 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
Instructions
- 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.
Nutrition Information
Calories: 352kcal (18%), Carbohydrates: 25g (8%), Protein: 33g (66%), Fat: 13g (20%), Cholesterol: 95mg (32%), Sodium: 185mg (8%), Potassium: 544mg (16%), Fiber: 4g (17%), Sugar: 5g (6%)
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
Servings: servings
Ingredients
- 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
Instructions
- 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.
Tips & Tricks
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.
Nutrition Information
Calories: 230kcal (12%), Carbohydrates: 3g (1%), Protein: 25g (50%), Fat: 12g (18%), Cholesterol: 93mg (31%), Sodium: 66mg (3%), Potassium: 355mg (10%), Sugar: 1g (1%)
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
Servings: servings
Ingredients
- 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
Instructions
- 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.
Nutrition Information
Calories: 277kcal (14%), Carbohydrates: 32g (11%), Protein: 29g (58%), Fat: 4g (6%), Cholesterol: 72mg (24%), Sodium: 524mg (23%), Potassium: 307mg (9%), Fiber: 3g (13%), Sugar: 10g (11%)
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