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.
4 – bone-in center-cut pork loin chops, 3/4 inch thick (about 2 lb)
1 teaspoon Old El Paso™ taco seasoning mix
1 cup frozen whole kernel corn
2 cans (15 oz each) pinto beans, drained, rinsed
Chopped fresh cilantro, if desired
- 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.
- 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.
- Cover; cook on Low heat setting 4 to 5 hours.
- 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.
- 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.
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Have a ThirtyOne-derful day!
I found this YUMMY recipe and have tried it. I cut back on the spices so it wouldn’t be too spicy for hubby BUT it was really good. Quick and easy. The bonus is it froze well too.
Thinking it might work with beef too…. OR just lots of veggies. How will you change it up?
1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil (I used olive oil)
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips
- Preheat the oven to 400 degrees.
- Place chicken strips in a greased 13×9 baking dish.
- In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
- Drizzle the spice mixture over the chicken and stir to coat.
- Next add the tomatoes, peppers, and onions to the dish and stir to combine.
- Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender
Be sure to pack your leftovers for lunch the next day in Thirty One’s Around the Clock Thermal. This is one of our most versatile totes. It is great for lunch or snacks anytime, anywhere—work, school, festivals, road trips, pool, beach, golf course, boating or sporting events. The water-resistant thermal lining keeps contents cool and makes cleanup easier. A removable shoulder strap means you can carry it any number of ways, including crossbody for hands-free movement. An interior mesh pocket and exterior front zipper pocket provide separate storage options when needed. Makes a great gift for friends, neighbors, kids, teachers and everyone else on the go!
Have a ThirtyOne-derful day!
This YUMMY vegetarian dinner is packed full of Mexican flavors. Quick and easy with lots of leftovers to have on a salad the next day OR to heat up.
Prep Time: 30 minutes
Cook Time: 30 minutes
- 2 Tablespoons avocado or olive oil
- 1 medium zucchini, chopped, 2 cups
- 1 red bell pepper, cored and diced into 1/2″ pieces, 1 1/2 cups
- 1 medium onion, diced into 1/2″ pieces, 2 cups
- 1 clove garlic, minced
- 2 Teaspoons ground cumin
- 2 Teaspoons chili powder
- 1 – 15 ounce can black beans, drained and rinsed
- 1 cup quinoa, rinsed and drained
- 1 – 14.5 ounce can fire roasted chopped tomatoes in sauce
- 1 1/2 cups vegetable stock
- 1 1/2 cups fresh or frozen corn
- 1/2 Teaspoon sea salt, or to taste (this will vary on type of stock used)
- 1 1/2 cups chopped tomatoes
- 1/4 cup diced onion, reserved from above
- 1/4 cup chopped fresh cilantro
- 1 Teaspoon minced jalapeno
- 1 Tablespoon freshly squeezed lime juice
- 1/2 Teaspoon sea salt, or to taste
- Prep the ingredients for the quinoa skillet dish before starting to cook, and set aside 1/4 cup of the diced onion for the Pico de Gallo.
- Preheat a large skillet (13″-15″) over medium high heat. When the pan is hot but not smoking, add the oil along with the zucchini, bell pepper, onion, and garlic. Sauté stirring often until the veggies have softened but are still crisp tender, about 5 minutes.
- When the veggies have softened, add the cumin and chili powder to the skillet, and stir to mix in. Then add the black beans, quinoa, fire roasted tomatoes, and vegetables stock. Stir to combine and cover the skillet with a lid. Bring the mixture to a boil, then lower the heat to maintain a simmer. Cook stirring occasionally until all the liquid has absorbed, and the quinoa is fluffy, 20-25 minutes.
- While the quinoa is cooking, mix together the ingredients for the Pico de Gallo. Season to taste with salt, and set aside to let the flavors blend.
- Stir together all the ingredients for the Avocado Lime Cabbage Slaw, then set it aside until the serving time.
- When the quinoa is done, add the corn and stir to combine. Season to taste with salt, and serve immediately with Pico de Gallo.
What to do with the leftovers???? Pack them up for lunch the next day in one of Thirty One’s AMAZING thermal lunch totes. Sending the kids off with a healthy lunch? Try the Lunch Break Buddy Thermal. This roomy, insulated cooler bag is perfectly sized and styled for packing lunch and snacks for you or the kids, with a water-resistant thermal lining, zipper closure, large front pocket and mesh side bottle pocket. Personalize your lunch bag with an embroidered name, monogram or Icon-It design for school, work or travel.
Did I mention it is on the Retirement list? What does that mean? It will be gone after February 28th….. grab one while you can.
Have a ThirtyOne-derful day!
I wish I could remember where I saw or got this recipe from so I could give them credit! It is so YUMMY! I’m wondering how it would work in the crock pot, so I might just give it a try. We have an insta pot too but I have never used it. Is this a recipe you could do in it? What do you think?
3 chicken breast halves
1 teaspoon vegetable oil
3 cups green cabbage, shredded
1 tablespoon cornstarch
1⁄2 teaspoon ground ginger
1⁄4 teaspoon garlic powder
1⁄2 cup water
1 tablespoon Soy sauce, low sodium (I use gluten free)
1. Cut chicken breasts into strips.
2. Heat oil in a frying pan.
3. Add chicken strips and stir fry over medium-high heat, turning constantly until done.
4. Add cabbage and sauté 2 minutes until cabbage is crisp-tender.
5. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
6. Stir sauce into chicken/cabbage mixture.
7. Cook until sauce has thickened and chicken is coated, about 1 minute.
8. Refrigerate leftovers within 2 hours.
• Add bell peppers or carrots for color.
• Try with broccoli.
Got leftovers? We always do since I can’t seem to get the hang of cooking for just two people. You would think I was from a BIG family. LOL.
Grab a Lunch Break Thermal from Thirty One before they are gone! Yes, this AWESOME thermals are being retired at the end of the month. The Lunch Break Thermal is the stylish way to take your lunch to work or wherever you and your family go. Great for school, the pool, sporting events, day trips, flights and dozens of other places. Extended handles allow you to tote this cooler bag over your shoulder so you can stay hands-free. An interior thermal lining keeps your food cool or warm, while an exterior pocket gives you a useful place to put your cell phone, keys or wallet. Makes a great gift for teachers, neighbors, friends and anyone else who loves to lunch!
Have a ThirtyOne-derful day!
Thank you Hungry Girl for another AWESOME recipe. I am such a soup girl when the weather gets cold. I usually need to be warmed up AND it is so easy to heat and make when dinner is just me while hubby is at work. I like to create my own “concoctions” with things I have on hand so trying new recipes is always fun. Hungry Girl helps us to spice up our life with a bowlful of this hearty soup! Flavor, fiber, and all that protein — poultry power!!
1/10th of recipe (about 1 cup): 163 calories, 1.5g total fat (0.5g sat fat), 654mg sodium, 18.5g carbs, 3g fiber, 4.5g sugars, 18.5g protein. MAKES 10 SERVINGS. Freestyle™ SmartPoints® value 2*
2 – 14.5-oz. cans (about 3 1/2 cups) fat-free chicken broth
15-oz. can black beans, drained and rinsed
14.75-oz. can cream-style corn
1 cup chopped red bell pepper (about 1 pepper)
1 cup chopped onion (about 1/2 onion)
2 tbsp. chopped canned chipotle peppers in adobo sauce (about 2 peppers)
1/2 cup plain light soymilk
1 tsp. chopped garlic
1/4 tsp. ground cumin
1 1/2 lb. raw boneless skinless chicken breasts, halved
1/2 tsp. each salt and black pepper
1/2 cup instant mashed potato flakes
1/4 cup fat-free sour cream
1/4 cup chopped cilantro
- In a slow cooker, combine broth, beans, corn, bell pepper, onion, chipotle peppers, soymilk, garlic, and cumin. Stir well.
- Season chicken with salt and black pepper and place in the slow cooker. Cover and cook on high for 3 – 4 hours or on low for 7 – 8 hours.
- Transfer chicken to a bowl. Shred with two forks — one to hold chicken in place and the other to scrape across the meat and shred.
- Stir shredded chicken into the soup in the slow cooker. Stir in potato flakes, sour cream, and cilantro. Enjoy!
NOTE: HG Alternative! Skip the chipotle peppers for a deliciously mild chicken chowder. Although I LOVE spicy, I will probably skip the peppers this time around.
This is an AWESOME hearty lunch on those chilly days…..What’s the perfect way to take your lunch to work? That’s right – one of Thirty One’s thermal totes is the correct answer. The Around the Clock Thermal is one of our most versatile thermal totes. It is great for lunch or snacks anytime, anywhere—work, school, festivals, road trips, pool, beach, golf course, boating or sporting events. The water-resistant thermal lining keeps contents cool and makes cleanup easier. If you need a visual for size – think a six-pack of soda! Yes, it will fit in it and still have some room at the top for some more snacks. A removable shoulder strap means you can carry it any number of ways, including as a crossbody for hands-free movement. An interior mesh pocket and exterior front zipper pocket provide separate storage options when needed. Makes a great gift for friends, neighbors, kids, teachers and everyone else on the go!
Have a ThirtyOne-derful day!