Slow Cooked Pulled Pork

This recipe is so incredibly easy and DELICIOUS! You just throw everything in the crock pot, let it cook for hours, and BAM you’re done!

I love how versatile this recipe is! You can use leftovers in pizza, a pulled pork sandwich with coleslaw, mac and cheese, creamy enchiladas, etc!! It goes well with anything and it will feed the entire family!

I hope you enjoy this recipe as much as we do!!

• Servings: 5-6
• Time: 45 minutes
• Difficulty: easy
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Yields: 5-6 servings

INGREDIENTS:

• 4 lbs boneless pork shoulder (aka pork butt)
• 1/2 tablespoon ground cumin
• 1/2-1 tablespoon pepper
• 1/2-1 tablespoon salt
• 2 garlic cloves
• pineapple salsa (optional but delicious)
• 1/4 cup barbecue sauce of choice

DIRECTIONS:

• Season the pork with a generous amount of salt and pepper then sprinkle the cumin all over the pork. Place the seasoned pork in the slow cooker.
• Add the rest of the toppings- garlic, salsa, and barbecue sauce then cover and set on low for 6-8 hours.
• Take the pork out of the crock pot and into a bowl to shred then place back in with the juices. (Please note, if you want the fat removed you can just save the juices in a measuring cup and place it in the fridge or on top of ice so the fat hardens on top. Simply trim and remove the fat then cover the pork with the juices).

A few side dish ideas are:

• Mac and Cheese

• Garlicky Mashed Potatoes

• Buttery Biscuits

**Notes**

*These store well in the fridge for 5-6 days! And you may freeze for longer*

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Blueberry Baked Oatmeal

I know I say this a lot…but this WILL be the easiest recipe you will ever make. It’s also absolutely delicious!

This is now my go to breakfast in the morning. I personally love a healthy delicious grab and go breakfast on days when I don’t feel like whipping something up from scratch and this is perfect. You can heat this up and serve it…or even eat it cold. It’s delicious both ways!

Baked Blueberry Oatmeal

• Servings: 6
• Time: 45 minutes
• Difficulty: easy
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Yields: 6 Slices

INGREDIENTS:

• 2 cups rolled oats
• 1 banana (half mashed, half sliced)
• 1/2 cup blueberries
• 1 1/2 cup almond milk (unsweetened is my preference)
• 5 egg whites or (1/2 cup liquid egg whites)
• 1 tablespoon pure maple syrup *optional
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking powder

DIRECTIONS:

• Preheat the oven to 350 degrees F, and grease a baking sheet with nonstick spray or grease with coconut oil/ butter.
• Pour the two cups of uncooked rolled oats evenly at the bottom of the baking sheet. Cut your banana in half and slice that half (if you haven’t already).
• Place the slices on top of the oats, and then aesthetically place all of the blueberries evenly around then set the baking sheet aside.
• In a separate bowl, mash the other half of the banana and add the almond milk, egg whites, maple, vanilla, cinnamon, and baking powder. Beat the ingredients together then pour it directly on top of the baking sheet with fruit/ oats.
• Bake in the preheated oven for 35 minutes or until the top is set. Allow it to cool completely, then slice and serve with yogurt, more berries, and a drizzle of nut butter, or maple syrup. Endless topping possibilities 🙂

*Notes*

*These store well in the refrigerator 5 days, you can also individually wrap and freeze/ defrost for up to 2 months*

Enjoy!

Hilda<3

Creamy Chicken & Biscuits

This is the ultimate crowd pleasing comfort food! It’s just perfectly decadent from the creamy chicken base, and then the warm buttery biscuits to soak everything up. It’s hearty from all the shredded bits of chicken and so flavorful. This is a favorite recipe, especially in the fall. You can even eat this for breakfast! I mean, who’s judging here? 😉

I actually used chicken stock from my leftover rotisserie chicken in addition to store-bought low sodium chicken broth. All those juices that were left at the bottom when cooking the chicken were saved and used in this recipe. You can use whatever you have, but know you have that flavorful option as well!

• Servings: 6-8
• Time: 50 minutes
• Difficulty: easy
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Yields 6-8 Servings

INGREDIENTS:

For the base:

• 12 Tablespoons unsalted butter
• 1 1/2 chopped onion
• 5 Cups chicken stock or broth* (I used half of each)
• 2 Cups heavy cream or milk
• 2/3 Cups flour
• 1/2 Cup Corn kernels- frozen or fresh
• 1/2 Cup finely chopped carrots
• 1/4 Cup frozen spinach
• Salt and pepper to taste
• 1/2 teaspoon knorr chicken flavor bouillon* (optional)
• 1/4 cup shredded or grated parmesan cheese
• 1 lb Shredded cooked chicken breast

For the drop biscuits:

• 2 Cups pancake mix
• 1 teaspoon baking powder
• 8 tablespoons cold cubed butter
• 2 egg yolks
• 1/2 Cup milk
• Dried Herbs

DIRECTIONS:

1.) Drizzle a large pot with oil and cook the diced unions until they are translucent.

2.) Add the butter and melt with the onions.

3.) Add the flour and cook until you form a paste then slowly add in the chicken stock/broth along with the seasonings (salt, pepper) and the chicken flavor bouillon.

4.) Allow it to bubble up a little bit 1-2 minutes then add the milk. Mix everything together and then add the vegetables- corn, diced carrots, and spinach. Cover and cook for 6-8 minutes.

5.) Stir in the cooked shredded chicken, and the parmesan cheese. Then turn off the heat and pour the creamy chicken mixture into a greased casserole dish.

6.) Make your biscuits! Mix the flour, and baking powder together.

7.) Add the cubed butter and with a pastry mixer or fork mix it in until the butter resembles pea sizes throughout the mixture.

8.) Slowly add in the milk just until you reach a sticky fluffy dough (you may add more or less milk depending on the consistency).

9.) with an ice cream scoop or a large spoon, spoon the drop biscuits into the creamy chicken casserole one at a time 6-8 biscuits). Make sure to spread then out evenly.

10.) Top the biscuits off with a little bit of the dried herb mix and brush with extra milk on top if desired.

11). Bake for 35 minutes or until the biscuits are baked through- nice and golden brown and fluffy. Make sure to move the biscuits half way through since they tend to expand quite a bit.

12.) Serve warm. Store it tightly with plastic wrap and foil in the fridge for 4 days. When reheating, gently place it in a microwave safe bowl and heat for about 1-2 minutes.

Enjoy!

-Hilda ❤

Caprese Chicken Casserole

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• Servings: 6-8
• Time: 60 minutes
• Difficulty: moderate
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Yields 6-8 servings

INGREDIENTS:

• 1 lb chicken breast
• 1 cup frozen spinach
• 1 1/2 cups Cream Sauce
• 1 lb rotini pasta
• kosher salt
• black pepper
• 1/2 cup shredded colbi jack cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup bread crumbs ( I made my own by blending 4 slices of day old bread)
• 4 tablespoons melted butter
• 1/4 teaspoon paprika
• 1/2 cup tomato slices
• Basil (for garnish)
• 1 tablespoon olive oil

DIRECTIONS

• Grease a large baking dish with cooking spray or butter and preheat the oven to 450 degrees F.
• Season your chicken breast with salt and pepper.
• Heat a non-stick skillet with olive oil, and sear the chicken breast on both sides. Cover, and let it cook until the internal temperature hits 165 degrees. Shred the chicken with a fork. It should pull apart easily.
• While the chicken is cooking, boil some water for the rotini pasta. Season the water with a generous amount of salt. Add the rotini, and let it cook for about 8 minutes or until al dente (just enough to bite into).
• Add the frozen spinach to the cooked shredded chicken and sauté for about 3 minutes.
• Add the cream sauce to the chicken mix  and let it bubble for about 5 minutes. Add the shredded colbi jack cheese, and mix well until the cheese is nice and melted. Turn off the heat. Add some of the pasta water to the creamy chicken mix, and the cooked pasta.
• Mix everything together, and pour it into your baking dish and set aside.
• In a small bowl mix the bread crumbs, and the melted butter and set aside.
• Top the casserole with the mozzarella cheese first, then the bread crumb mix, paprika, and finally tomato slices.
• Wrap the top of the dish with aluminum foil and let it bake for 10 minutes.
• Remove the foil, and let it bake uncovered for an additional 20 minutes.
• Top the dish with fresh basil and serve immediately 🙂 It will be hot.

Enjoy! ❤

Hilda

Sausage Stuffed Zucchini

This is such a quick, easy, and delicious recipe! It’s full of flavor from the sausage and the tomato sauce, and screams full comfort. It’s also low in carbs and perfect for dinner paired up with mashed potatoes, a salad, and a glass of wine. Yum! Leftovers are also perfect for lunch.

Definitely give these a try, they are absolutely DIVINE.

Salt and pepper = flavor flavor flavor!

Meat & cheese mixture

More sauce and cheese then in the oven she goes!

• Servings: 4
• Time: 35 mins
• Difficulty: easy
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INGREDIENTS:

• Olive Oil or Cooking Spray
• 4 Zucchini
• 1 Lb Chicken Sausage (casing removed)
• 1 Cup Marinara Sauce
• 1 Garlic Clove Minced
• 1/3 Cup Shredded Mozzarella Cheese
• 1/3 Cup Parmesan Cheese
• Salt and pepper to taste 

DIRECTIONS:

• Preheat the oven to 425 degrees F. Grease a large casserole dish with non-stick spray or olive oil.
• Trim the ends off the zucchini’s. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in shells. Finely chop pulp. Place the zucchini halves into the casserole dish and sprinkle with a little bit of salt and pepper.
• In a skillet, cook the sausage, zucchini pulp, and garlic over medium heat until meat is no longer pink. Add in 1/2 of the marinara sauce, salt and pepper. Remove from the heat, add mozzarella cheese and mix well. Spoon the sausage mixture into the zucchini shells and top with parmesan cheese.
• Bake for about 25 minutes until the cheese has melted, and the zucchini has cooked.

NOTES:

• These keep well in the refrigerator for about 5 days.
• You can make these vegetarian by adding soy meat instead of sausage, or other veggies!
• You can also substitute any kind of cheese or meat here but I HIGHLY recommend the sausage…it’s just packed with so much flavor!

Enjoy! 🙂

Hilda ❤

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