Receta Ahead of the Game
After this crazy busy weekend, my only thought was 'Can I get a break? Something easy?' Why yes..yes you can. Thankfully I am a big planner. I plan ahead for almost all things. If something changes, no biggie- but I usually like to have an idea of what is most likely to occur. Along the same lines- as I have mentioned before- I plan my meals, all 6 of them, one week in advance. True story..ask me what I'm having for dinner on Friday? Tuesday? Wednesday? I have an answer :) I would say 7, but you never know for the weekend what is going to come about- it's a treat to go out to dinner. But, usually I have some kind dish in the back of my mind that I have the ingredients for just in case we end up staying in. Planning my meals before heading out for my weekly grocery trip helps me to stay on track and prevents the- 'let's just order pizza..' or 'I'll swing through the drive-thru on my way home..' excuse for making a healthy/wholesome dinner at home. You already know what you are going to make, and you can spend your drive home planning how you are going to execute the dinner meal. Meal planning also can help to save money! We alll want to know about that, right? Meal planning + grocery list = full week of food/meals AND no extra trips to the store because you forgot something.
I know there are ALWAYS exceptions to the rule- mom's and dad's have crazy schedules these days with their kiddos and their practices/games/lessons etc, etc. So, finding time to make that meal is tough..unless..
..you plan a meal like this one on a night you know will be chaos (you will know because it is PLANNED with a schedule, tehe..). The Croc*Pot is so handy. Get ahead of the game and say hello to your healthy meal on a crazy night. Or- any one of the other Slow Cooker Recipes on CBroc. Stay tuned for my next post with tips on how to get the most out of your shopping experience.
Slow Cooker Baja Tacos
INGREDIENTS:
Dry rub:
- 1 tablespoons salt
- 2 tablespoons black pepper
- 2 tablespoons cumin
- 2 tablespoons chili powder
- 1/2 tablespoon cayenne
- Pork:
- 3.4-4 pound lean pork tenderloin
- 3/4 cup low sodium fat free chicken broth
- 3 (7oz) cans chopped green chiles
- 2 (14.5 oz) cans fire roasted Mexican style tomatoes
- 1 tablespoon garlic powder
- 2 tablespoons cumin
- 1 tablespoon chili powder
- 1 tablespoons chipotle seasoning
- 24 (6-inch) corn tortillas
- 6 ounces reduced fat cheddar cheese (any cheese may substitute)
- Additional Toppings: Salsa, guacamole, sour cream, lettuce, tomato..etc..etc..etc :)
DIRECTIONS:
Mix the dry rub ingredients in small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork. Cover with plastic and refrigerate overnight (or at least 2 hours).
Remove plastic from pork and lay into the bottom of the Croc*Pot. Combine broth and next 6 ingredients (through chipotle seasoning in a medium bowl and pour into Pot and tightly cover with aluminum foil then lid. Roast on HI 6 hours or on LOW 8-10 hours--until fork tender and shreds easily. Remove pork from Pot and place into large bowl; shred. Using a slotted spoon, dish out remaining tomatoes and chiles from the Pot and mix into your shredded pork. To Assemble: Spoon 1/4 cup pork onto warmed corn tortilla, sprinkle with 1 tablespoon cheese and desired toppings.
Nutritional Information
Makes12 Servings- 2 tacos each (pork, tortilla, and cheese)
Calories: 350 kcals
Fat: 10 gm
Carbohydrates: 35gm
Fiber: 5 gm
Protein: 30 gm