Southwest-Style Slow-Cooker Pork Chops

Thank you Pillsbury.com for today’s recipe….I know crockpot season may almost be over at least for me since I really only use it during the winter month BUT this looked too good to pass up. It’s not the same old pork chops! Tender chops slow-cooked with flavorful creamy mashed pinto beans make a tasty dinner for four.

Prep:  10 minutes     Cook time: 4 hours & 10 minutes     Servings:  4

Ingredients

4 – bone-in center-cut pork loin chops, 3/4 inch thick (about 2 lb)
1/2 teaspoon salt
1 teaspoon Old El Paso™ taco seasoning mix
1/2 cup salsa
1 cup frozen whole kernel corn
2 cans (15 oz each) pinto beans, drained, rinsed
Chopped fresh cilantro, if desired

Directions

  1. Heat 12-inch nonstick skillet over medium-high heat. Sprinkle pork chops with 1/4 teaspoon of the salt and 1/2 teaspoon of the seasoning. Cook pork chops in skillet 4 to 6 minutes, turning once, until brown.
  2. In 3- to 4 1/2- quart slow cooker, mix remaining 1/4 teaspoon salt, remaining 1/2 teaspoon seasoning, the salsa, corn and beans until well blended. Top with pork chops, overlapping as necessary, pressing gently into bean mixture.
  3. Cover; cook on Low heat setting 4 to 5 hours.
  4. Remove pork chops to serving platter. Cover to keep warm. With fork or potato masher, mash beans slightly until slightly thickened. Serve pork chops over beans. Sprinkle with chopped cilantro.

Additional Tips

  • Browning the pork chops before placing them in the slow cooker adds flavor to this dish.
  • Substitute black beans or red beans for pinto beans in this recipe.

Nutrition Facts:  Calories 360, Total Fat 11g, Saturated Fat 3 1/2g, Cholesterol 85 mg Sodium 1110mg, Potassium 760mg, Total Carbohydrate 32g, Dietary Fiber 7g, Sugars 9g, Protein 33g.  Daily Exchanges: 1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 0 Fat;

Since I am the Queen of leftovers – LOL.  I love when there are 4 servings because it ensures I have a meal or two to freeze for hubby’s dinner.  Since he works the swing shift, he uses Thirty One’s Picnic Thermal.  It holds his dinner, snacks  and LOTS of other stuff. We actually weighed it one day and it was 35 pounds! So whether you are headed to the beach, campground or family picnic with your favorite foods. The Picnic Thermal Tote has a Leak Lock® thermal lining to hold ice when you need to keep things cool for a longer time. A removable, adjustable shoulder strap makes it easy to carry when you have your hands full, and the zip-around closure ensures everything stays put while you’re transporting it from the car.

Share your favorite recipe with us, and if I publish it….YOU will get a FREE gift from me.

Have a ThirtyOne-derful day!

Tasty Tuesday: Cinnamon Roll Coffee Cake

This YUMMY recipe is low carb AND it is gluten free!  This recipe is from “All Day I Dream of Food”. The website is full of LOTS of recipe which are also paleo.  There are some keto meal plans too.  The directions are easy enough to follow….

 

A tender, sweet low carb coffee cake filled with cinnamon and drizzled with cream cheese glaze.

Prep Time: 15 mins     Cook Time: 35 mins
Servings: 16 servings
Ingredients
Cinnamon Filling:
  • 3 tbsp Swerve Sweetener
  • 2 tsp ground cinnamon
Cake:
  • 3 cups almond flour
  • 3/4 cup Swerve Sweetener
  • 1/4 cup unflavoured whey protein powder
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 large eggs
  • 1/2 cup butter melted
  • 1/2 tsp vanilla extract
  • 1/2 cup almond milk
  • 1 tbsp melted butter
Cream Cheese Frosting:
  • 3 tbsp cream cheese softened
  • 2 tbsp powdered Swerve Sweetener
  • 1 tbsp heavy whipping cream
  • 1/2 tsp vanilla extract
Instructions
  1. Preheat oven to 325F and grease an 8×8 inch baking pan.
  2. For the filling, combine the Swerve and cinnamon in a small bowl and mix well. Set aside.

  3. For the cake, whisk together almond flour, sweetener, protein powder, baking powder, and salt in a medium bowl.

  4. Stir in the eggs, melted butter and vanilla extract. Add the almond milk and continue to stir until well combined.

  5. Spread half of the batter in the prepared pan, then sprinkle with about two thirds of the cinnamon filling mixture. Spread the remaining batter over top and smooth with a knife or an offset spatula.

  6. Bake 35 minutes, or until top is golden brown and a tester inserted in the center comes out with a few crumbs attached.
  7. Brush with melted butter and sprinkle with remaining cinnamon filling mixture. Let cool in pan.
  8. For the frosting, beat cream cheese, powdered erythritol, cream and vanilla extract together in a small bowl until smooth. Pipe or drizzle over cooled cake.
Recipe Notes:  Each serving has 5.4 g of carbs and 2.2 g of fiber. Total NET CARBS = 3.2 g.
Whether you are shopping for ingredients or headed to the beach….. Thirty One’s Fresh Market Thermal is the answer! The Fresh Market Thermal is a stylish, portable thermal large enough to hold two 9″x13″ casserole dishes. A must-have for family picnics, tailgating, trips to the beach, days on the boat, potlucks, grocery shopping or weekend camping. Its water-resistant Leak Lock® thermal lining means you can add ice to this cooler bag to keep food and drinks cold. Need more room? The sides unsnap and expand to give you more space inside. Long handles allow you to carry it over your shoulder when you need to be hands-free. The Fresh Market Thermal also features a zipper closure for securing contents and an exterior front pocket to hold other important items.
The best part is it is ON SALE for $15 with a $35 purchase.  Be sure to check out my website at www.partywithHope.com.
Have a ThirtyOne-derful day!

Tasty Tuesday: Pink Flamingo Cake

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This YUMMY recipe came across my Facebook page some time ago.  When the NEW Flamingo prints with Thirty One arrived this Spring (yes, it is Spring at Thirty One), it seemed the perfect time to share it…

Thank you Delish for today’s recipe….

If the name didn’t hook you, the hot pink, amazing-tasting cake itself will. But really, pink flamingo cake, how could anyone resist it??  This fun, fruity feast looks great and tastes even better! It gets the majority of its flavor and color from cherries, both maraschino cherries and cherry jello, with a touch of pineapple in the frosting to round out the overall flavor and bring a little more brightness to the dish.

Think of the fun everyone will have when they cut into the cake, thinking it will be an average vanilla or chocolate, BUT find a bright PINK interior.  This is a nice, simple recipe anyone can tackle – even the kids!  Flamingo cake could become one of YOUR summer go-tos.

Cook Time: 1 hour 20 minutes to prepare     Serves: 12-16

INGREDIENTS

Cake:
1 (15.25 oz.) package white cake mix
1 (3.5 oz.) cherry jello mix
3/4 cup vegetable oil
3/4 cup buttermilk
3 large eggs
1 teaspoon vanilla extract
Frosting:
1 (8 oz.) can crushed pineapple
1 (3.4 oz.) package instant vanilla pudding mix
1 (16 oz.) container frozen whipped topping, thawed
1 (8 oz.) jar maraschino cherries, halved, juices reserved

Directions:

  1. Preheat oven to 350º F and lightly grease a 9×13-inch baking dish.
  2. In a large bowl or mixer, beat cherry jello mix, vegetable oil, buttermilk, eggs and vanilla extract into white cake mix until just combined, then pour into greased baking dish.
  3. Place baking dish in oven and bake for 30-35 minutes, or until toothpick inserted in center comes out mostly clean.
  4. Remove from oven and let cool.
  5. Place crushed pineapple, with juices, and halved cherries in a large bowl and sprinkle pudding mix on top.
  6. Fold in frozen whipped topping and 1/4 cup cherry juice until smooth and combined, adding more cherry juice, if desired.
  7. Frost (cooled) cake and refrigerate for 2-3 hours, or until set.

Take your flamingo cake on the road in Thirty One’s Perfect Party Set! The Perfect Party Set expands to hold two 9” x 13” casserole pans inside 2 interior water-resistant thermal compartments. Handle grips make it easy to carry, while the exterior zipper pocket can keep additional items like utensils, baking instructions and additional ingredients secure during transport. It’s the most convenient way to take your favorite casseroles, desserts, appetizers and more to your next family picnic, neighborhood cookout, celebration or camping trip!

Have a recipe you want to share?  Send it to me and if I share it in my blog, you will receive a FREE gift!

Have a ThirtyOne-derful day1

Tasty Tuesday: Wicked Good Spices Vegetarian Chili

Today’s recipe is from my friend Rachel at Wicked Good Spice Mixes Co.  I was introduced to their amazing products at the Brick Farmer’s Market about two years ago.  Their spot was a must every week.  From flavored vinegar to organic olive oil to spice mixes.  The best part is they have a multitude of uses for some of their products.  Who would have ever thought of using flavored vinegar in seltzer water for a refreshing drink?

I made this YUMMY recipe this week.   I will admit, I had a brain fog MS day and despite having the directions in front of me I forgot the spaghetti squash, and the tomato paste BUT the end result was still delicious!

 Ingredients:

  • 1 medium butternut squash; sweet potatoes, spaghetti squash (peeled & diced)
  • 2 large onions, diced
  • 1 each of diced orange, yellow, and red bell pepper
  • 2 whole heads of garlic, diced
  • 4 tablespoons of wicked good wild canyon pepper blend/ or pigs can fly blend (add more spice if you like more heat)
  • 1 can black beans, drained
  • 1 can corn, drained
  • 1 24oz can of crushed tomatoes
  • 1 8oz can of tomato paste
  • 1/3 cup of olive oil

Directions:

  1. Place olive oil in a large skillet on medium heat
  2. Add onions and garlic.  Saute
  3. Add bell peppers, sweet potato and squash. Sauté until soft
  4. Add wicked good spices wild canyon pepper blend or pigs can fly. Mix thoroughly
  5. Add corn, crushed tomatoes and tomato paste
  6. Stir to blend
  7. Cook on low heat for 30 minutes or until squash is fork tender
The main reason the company was started was to show people how easy, healthy and fun it can be to make a delicious meal at home!  Rachel always thought the hardest thing about cooking is how much of this spice and how much of that spice you should add.  So go ahead and throw all of those spices you use infrequently and start using our spice blends! They are fresh and economical!  Our blends are perfectly formulated to use for just about everything you like to cook.

The farmer’s market may be closed until the end of May BUT you can get these awesome products at the following locations:

Berry Fresh Farms, 151 Brick Blvd, Brick NJ 08723  (732)477-0606

Cream Ridge Winery, 145 Route 539 (PO Box 98), Cream Ridge, NJ 08514 (609) 259-9797

Dearborn Farm Market, 2170 Rt 35, Holmdel, NJ 07733  (732)264-0256

From The Garden, 353 Fairfield Road, Freehold NJ 07728 (732)866-1745

Cedar Post Farm and Garden Center, 147 NJ Route 70,  Lakehurst,NJ 08753 (732)270-8833

Delicious Orchards, 320 Route 34, Colts Neck, NJ  (732) 462-1989

New Egypt Marketplace, 53 Main Street, New Egypt, NJ 08533 (609) 458-7900

The Lusty Lobster, 88 Bay Ave. Highlands, NJ 07732 (732) 291-1548

Twin Ponds, Rt 9 Howell, NJ 07731

Lovelandtown Grocery and Provisions, 219 Bridge Ave, Point Pleasant,NJ 08742  (732)903-6855
Princes Farm Market , 1123 Mountain Ave, Mountainside, NJ 07092
(908)358-3311
Have a great recipe you want to share?  We would love to feature YOU!  If you try this, let us know what you think…
Have a ThirtyOne-derful day!

Tasty Tueseday: Zesty Spanish Cauliflower Rice

Today is another Weight Watcher’s recipe.  I haven’t had the nerve to substitute this for hubby’s favorite Spanish Rice dish yet BUT the day is coming.  I think I will make it for me and let him try it.  Wonder if he will be able to tell the difference??? LOL!

Nutrition facts: 1/4th of recipe (about 1 1/3 cups) is 100 calories, 0.5g total fat (<0.5g sat fat), 571mg sodium, 21g carbs, 6g fiber, 9.5g sugars, 5g protein. Freestyle™ SmartPoints® value 0*

Prep: 10 minutes     Cook: 20 minutes   Makes: 4 servings

Ingredients:

4 cups riced cauliflower (or 5 cups roughly chopped cauliflower)
1 cup chopped bell pepper
1 cup chopped onion
One 14.5-oz. can diced tomatoes (not drained)
1 cup chicken or vegetable broth
2 tbsp. tomato paste
1 tbsp. chopped garlic
1 tbsp. dried oregano
1 tsp. ground cumin
1 tsp. lime juice
1/2 tsp. chili powder
1/4 tsp. salt, or more to taste

Directions:

  1. If starting with roughly chopped cauliflower, pulse in a blender until reduced to rice-sized pieces, working in batches as needed.
  2. Bring an extra-large skillet sprayed with nonstick spray to medium-high heat. Add pepper and onion. Cook and stir until softened, about 5 minutes.
  3. Add remaining ingredients, including riced cauliflower, and mix well. Bring to a boil.
  4. Reduce to a simmer. Cover and cook for 6 minutes.
  5. Remove lid. Cook and stir until cauliflower is tender and liquid has evaporated, about 5 minutes.

The Tote-ally Thermal may be a bit large to take for lunch BUT it is one of my NEW favorites…actually it has made a comeback! Why you’ll love it: it is tote meets cooler in this fabulous water-resistant bag. With the Leak Lock® thermal lining which allows for ice to keep food and drinks cool, this is the perfect tote for family outings, picnics, camping, boating or any other outdoor activity. It will also keep things hot if you are headed out to a picnic or family gathering.  The long handles let you carry it over your shoulder to free up your hands, and plenty of pocket space means that there’s a place for everything.

Do you have a favorite recipe?  Share it with me and if we print it, you will receive a FREE gift from me as a thank you.  You can send your recipes to me via email at hopews31@gmail.com

Have a ThirtyOne-derful day!