Slow Cooker Pulled Pork

Posted by The Rookie Baker in Crockpot, Pork, Sandwich

Sometimes some of the best recipes are so simple.  These pulled pork sandwiches are the definition of simple and delicious.  Pork roast in the slow cooker with root beer all day, then drain, shred the pork and add your favorite barbecue sauce.  Heat through and done.  Happy delicious meal on the table with very little work.  I’ve been making these since before the husband and I were married (and we’re coming up on our 6 year wedding anniversary), and now the toddler enjoys them as well.  I usually sprinkle the roast with some of Penzey’s BBQ 3000 seasoning for a little extra deliciousness.  Enjoy!

Slow Cooker Pulled Pork

1 (2 pound) pork loin roast
1 (12 ounce) can or bottle root beer
1 (18 ounce) bottle of your favorite barbecue sauce
8 hamburger buns, split and lightly toasted

Place the pork in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

Source:  Very slightly adapted from Allrecipes

Making a Comeback!

Posted by The Rookie Baker in Random Musings

So clearly I’ve been neglecting this little blog of mine.  No posts for 2 months!  Where the heck did these last 2 months go anyway?  While some food bloggers have ample posts during the holidays, I made only one new recipe in the entire Thanksgiving-Christmas-New Years stretch.  Just one.  Check out Pioneer Woman’s macaroni and cheese recipe.  You won’t be disappointed, I promise.  We’ve had a lot going on here the last few months.  The baby is getting bigger by the day, but has been having some major tummy issues, resulting in a lack of sleep for all household residents, except the toddler, who I am convinced can now sleep through a hurricane.  This lack of sleep has resulted in a lot of takout, tried and true super fast meals, a crazy messy house, and a shortage of clean clothes.  Thankfully, the tummy issues are slowly but surely getting better, thanks to a new formula.  Now if he would just stop getting ear infections, and the rest of us stop getting colds/stomach bugs, all would be well with the world, and my sleep, and my cooking, and my house…

At one point, I actually considered giving up my blog, as I couldn’t imagine ever having time to keep up.  However, I love this blog, love trying new recipes and love sharing them with all of you, so here I am, back in action!  My posting will probably be a bit sparse for a bit longer, but with my renewed Weight Watchers efforts beginning tomorrow, I will have plenty of new healthy recipes to share.  It sure is amazing what seeing pictures of yourself can do to re-motivate weight loss efforts…someone should have warned me about the outfit I wore to the baby’s baptism last weekend.  C’est la vie.

It’s good to be back :)

Dijon Roasted New Potatoes

Posted by The Rookie Baker in Healthy, Potatoes, Side Dishes

These potatoes are amazing.  Seriously.  I’m a huge fan of potatoes in general, but these, well, these are my most favorite potatoes I’ve had to date.  The Dijon mustard makes these crispy on the outside without having to use too much oil.  The husband hates Dijon mustard, and he gobbled these up, so don’t get turned off if you’re not a Dijon fan.  Easy, delicious, and healthy.  Pefection :)

Dijon Roasted New Potatoes
Servings: 4  Points+: 4 per serving

1 spray cooking spray (I used my Misto)
2 Tbsp Dijon mustard
1 tsp olive oil
3/4 tsp paprika
1/2 tsp table salt
1/4 tsp dried thyme
1/4 tsp ground black pepper
1 1/2 pounds uncooked new potatoes, red or white, quartered or halved

Preheat oven to 425.  Coat a 9×13 baking dish with cooking spray.

In a large bowl, whisk together the mustard, olive oil, paprika,salt, thyme, and pepper; add potatoes and stir to coat.

Transfer potatoes to prepared baking dish and roast 15 minutes; stir and roast until tender on the inside, about 15 to 20 minutes more.  Yields about 1 1/4 cups per serving.

Source:  Weight Watchers

Meal Plan for the Week of November 21st

Posted by The Rookie Baker in Random Musings

Monday:  Spicy Honey-Brushed Chicken Breasts

Tuesday:  Spaghetti & Meatballs with salad

Wednesday:  Garlic Lime Marinated Pork Chops

Thursday:  Thanksgiving at the husband’s aunt’s – I’m making something for dessert (to be determined)

Friday:  Pizza Night with the husband’s family

Saturday:  BBQ Pulled Chicken Sandwiches

Sunday:  Pot Roast

I’m linking this to the I’m An Organizing Junkie Menu Plan Monday post.

Island Chicken

Posted by The Rookie Baker in Chicken, Healthy

Easy and delicious…two of my favorite words when it comes to dinners these days. This fabulous chicken recipe meets both criteria! A simple marinade of simple ingredients results in a fantastic chicken dinner that is ready in a snap. I prepared the marinade in about 5 minutes while the toddler was at preschool and the baby was taking a nice nap and was able to throw it in the oven in the evening while the kids entertained themselves for a few minutes. This will definitely make our dinner rotation as it is so simple and yummy!

Island Chicken

1/4 cup canoa oil
3 tbsp. lemon juice
1½ tbsp. soy sauce
1 clove garlic, minced or pressed
½ tsp. dried oregano
¼ tsp. salt
Freshly ground black pepper
4 chicken breasts (3 ounces each)

Combine all ingredients except chicken in a mixing bowl or large airtight plastic bag.  Whisk or shake well until the marinade is well mixed.  Add the chicken breasts to the bowl or plastic bag so that they are covered by the marinade.  If using a bowl, cover tightly with plastic wrap.  If using a plastic bag, press out all the excess air and seal the bag tightly.  Refrigerate and marinate up to 10 hours.

When ready to cook the chicken, preheat the oven to 350° F.  Place the chicken breasts in a baking dish and pour the excess marinade over them.  Bake in the oven until cooked through and the internal temperature reaches 165° F, about 45 minutes (exact baking time will depend on the size of your chicken pieces.)  Remove from the oven and let rest for 5 minutes before serving.

Source:  Adapted from Annie’s Eats

Laughing Cow Chicken

Posted by The Rookie Baker in Cheese, Chicken, Healthy, Under 30 Minutes

Laughing Cow cheeses are one of my most favorite healthy snacks.  Paired with some reduced-fat Triscuits, it makes for a satisfying evening snack.  When I saw this recipe for chicken stuffed with the cheese, I had it on our menu plan immediately.  My favorite flavor is Garlic & Herb, which is what I used for this chicken.  Let me tell you, for such a simple and quick dinner, this was delicious.  I could have eaten all four chicken breasts I made it was that good.  Thankfully the husband and toddler agreed with my review, and they ate up the rest of this.  I’m sure this will be a staple in our dinner rotation as it was so easy to make. 

Laughing Cow Chicken

4 thinly sliced chicken breasts
4 wedges Laughing Cow Garlic & Herb cheese
Cooking spray
1/2 cup Italian seasoned panko

Lay each chicken breast flat.  Spread one wedge of cheese over one side of each chicken breast.  Roll up and seal with a toothpick.  Spray the chicken with cooking spray and cover with panko.  Place on baking sheet.  Spray breaded chicken breasts with more cooking spray.  Bake at 400 degrees for 18-20 minutes or until chicken is cooked through.  Remove toothpicks and serve.

Source:  Adapted from Macaroni and Cheesecake; originally adapted from Elizabeth’s Cooking Experiments

Meal Plan for the Week of November 14th

Posted by The Rookie Baker in Menu Plan Mondays

Monday:   Island Chicken with Dijon Roasted Potatoes

Tuesday:  Garlic Lime Marinated Pork Chops with Cilantro Lime Rice

Wednesday:  Baked Shrimp in Lemony Garlic Sauce with Leftover Rice 

Thursday:  Pulled BBQ Chicken Sandwiches

Friday:  Spaghetti & Meatballs with Salad

Saturday:  Mini Thanksgivinng dinner with my brother and sister-in-law

Sunday:  Leftovers

I’m linking this to the Menu Plan Mondays post on I’m An Organizing Junkie.

CEiMB: Pork Chops with Seasoned Rub

Posted by The Rookie Baker in Craving Ellie in My Belly, Healthy, Pork, Under 30 Minutes

I’m finally back to participating in Craving Ellie in My Belly!  It’s great to get back to Ellie’s recipes, especially now that I’m really watching what I eat.  In the last month or so, there have been some changes in how CEiMB works.  Rather than everyone post the same recipe each Thursday, we’re now making any Ellie Krieger recipe we’d like and posting on Fridays.  If you like Ellie’s recipes and healthy eating (and heck, even if you don’t like to eat healthy, her recipes are fantastic!), you should join up with our group!  Check out the CEiMB blog to see what the other members cooked up this week!

I found this little gem on Food Network’s website.  I was looking for a quick and simple recipe for pork chops, and found this one for pork tenderloin.  I figured pork chops would be an easy substitute, so I went with it, and am so happy I did!  The spice rub on these makes for a nice crust on the oustide, with a nice juicy inside.  I did not saute the garlic in the pan prior to adding the pork chops as many of the reviews noted that the garlic burned by the time the pork was done cooking.  I am sure these will make a frequent appearance on our dinner table.  I love a delicious meal that I can have on the table in under 15 minutes!

Pork Chops with Seasoned Rub
Servings: 4  Points+: 5 (1 pork chop)

1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried thyme
Salt
4 boneless, center-cut pork chops
1 tablespoon olive oil

In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning.  This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the pork chops with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the pork chops.

In a large skillet over medium-high heat, add the olive oil and heat. Put pork chops in the pan and cook for about 5 minutes per side.

Source:  Adapted from Ellie Krieger