Sun-Dried Tomato Arugula Pesto

Sun-Dried Tomato & Arugula Pesto

SunDried Tomato Arugula Pesto

SunDried Tomato Arugula Pesto

 

Ingredients:

1 8.5 oz Jar Organic Sundried Tomatoes In Olive Oil
2 Cloves Garlic
1 Organic Lemon (zest and juice)
1 – 1 1/2 Cups Arugula
3 Green Onions (stems only)
Pinch Crushed Red Pepper Flakes (Optional)
1/2 tsp Sea Salt
Fresh Ground Pepper

In a food processor, add Sun Dried Tomatoes in the Olive Oil and Garlic and pulse until roughly chopped.  Season with Salt and Pepper.   Add Arugula and blend until roughly chopped (you may have to take the top on once and scrape down the sides and maybe add a touch more arugula). Add Green Onions and mix until chopped. Season with Lemon Zest, Lemon Juice, Crushed Red Pepper, Salt and Pepper. Give the food processor another quick pulse to combine. TASTE FOR FLAVOR AND SEASONINGS!!! Adjust as needed.

 

let me break it down for you!

In a food processor, add Sun Dried Tomatoes in the Olive Oil and Garlic and pulse until roughly chopped.

SunDried Tomatoes & Garlic

SunDried Tomatoes, Garlic, Salt & Pepper

 

Add Arugula.

Gorgeous, Green Peppery Arugula

Gorgeous, Green Peppery Arugula

 

Blend until Roughly Chopped.

Always taste for seasoning! Not too much pepper because the arugula is naturally peppery!

Always taste for seasoning! Not too much pepper because the arugula is naturally peppery!

 

Add Green Onions and pulse until chopped.

Green Onion Stems or Scallions are perfection

Green Onion Stems or Scallions add the perfect flavor

 

Season with Lemon Zest, Lemon Juice, Crushed Red Pepper, Salt and Pepper. Give the food processor another quick pulse to combine.

Add Seasonings and adjust as needed

Add Seasonings and adjust as needed

 

Now, you have a simple, mouthwatering, Perfect Pesto!

A Killer Flavor Combination

A Killer Flavor Combination

 

 

ENJOY!!!

ENJOY!!!

 

Perfect with Chicken, Pork, Pasta, or as an appetizer...the possibilities are Endless!!!

Perfect with Chicken, Pork, Pasta, or as an appetizer…the possibilities are Endless!!!

 

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Mediterranean Pan-Seared Halibut with Zoodles

This dish is light, simple & flavorful.  A gorgeous take on the flavors from the Mediterranean with a healthy twist…..Zoodles. Or, Zucchini Noodles.  Welcome to a whole new world without pasta. YOU WON’T EVEN MISS THE PASTA!!! I PROMISE!

And the Sauce……

  

 

The SAUCE……..

Mediterranean pan-seared Halibut with zoodles

Ingredients:

Heat Non-Stick Pan to  Med-High.  Season Halibut with Sea Salt and Fresh Groud Pepper. Sear in Coconut Oil about 3 mins per side. Remove from pan and lightly tent with foil.  Using the SAME Hot Pan, add your Garlic and sauté 2 minutes or until fragrant, being careful not to let the garlic burn!  Add in the White Wine, Artichokes, Tomatoes, Olives and Capers.  Bring to a boil, then turn down to med-low.  Simmer for 3 minutes or until sauce is just reduced.  (Taste for seasoning.  Might need to add Fresh Ground Pepper, but not a lot of salt because of the brininess of the olives and capers!)  Add in Zoodles and cook 2 minutes or al dente.  This step will not take long….just long enough to heat the Zoodles through.  Finish with a pat of Butter, a spritz of Lemon, and some fresh Parsley.  Plate Zoodles and Sauce.  Top with Halibut, and a bit more Sauce.  Serve with fresh  torn Basil (and Pine Nuts, if desired).

Eat. Drink. Be

Eat. Drink. Be

All about zoodles

So, a Spiralizer takes……. NOT MUCH PRACTICE AT ALL!!! It is super convenient, simple to use, and pretty easy to clean.  I strongly suggest investing in one asap.  You can also use it for other veggies too….cucumbers, carrots, etc.  It really opens up some RAW and Healthy options for you! The best way I have learned, is to start at the bottom of the Zucchini, and hold the top part were it was attached to the plant.  It seems like less waste that way.  If you are nervous at first, I suggest watching a video online!  You’ll be shocked and amazed how quick and easy it is!  I think that’s what I had to do my first time! #NoShame

Also, I’ve found the easiest method is to lay out a few sheets of Paper Towels and Spiralize right onto the Paper Towel.  This helps absorb any extra moisture from the Zoodles, and its perfect for storage.  I will spriralize a few extra Zucchini because the Zoodles keep beautifully for about 5 days!!!! Simply roll the leftover Zoodles up in the paper towels, place in a ziplock bag, and store in the refrigerator to eat on all week!!!! It doesn’t get any easier than that!!!

 

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BIG NEWS for EATDRINKBE

Hey Everyone! I couldn’t wait to announce that I am now officially able to post my recipes and share on Yummly!!!!  Go check out www.yummly.com if you haven’t already.  It is amazing.  A wonderful resource for new recipe inspiration.  And, you can create a FREE account and save all your favorites in one place!!!

Since I’m new, I’ve only been able to post a few recipes.  Please bear with me as I add them.  You can also add them by simply pressing the YUM Button at the end of my recipes!

The first recipe I added was my Perfect Pasta Salad

Perfect Pasta Salad

Perfect Pasta Salad

Here’s where you can find this EATDRINKBE Kari recipe on Yummly:

Yummly Perfect Pasta Salad

Here is my Yummly Page where you can find all my Recipes

Yummly/EatDrinkBeKari/Recipes

<3 Just Another Way To Share The Love Of Food <3

Eat, Drink & Be Kari

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Perfect Pasta Salad

Perfect Pasta Salad

Perfect Pasta Salad

Perfect Pasta Salad

The Perfect Pasta Salad

INGREDIENTS:

  • 1 Box Elbow Macaroni cooked al dente and cooled
  • 2 Carrots, diced
  • 4 Scallions, sliced
  • 6-7 Small Sweet Red, Orange & Yellow Peppers, chopped
  • 1 carton Cherry Tomatoes, chopped
  • 2 small or 1 large Cucumber, seeded and diced
  • 1-2 small inner Celery Stalks WITH GREENS, diced
  • 3 Hardboiled Eggs, chopped
  • 8 oz Colby Cheese, cubed
  • Handful of Fresh Basil, chiffonade
  • Salt and Pepper to taste

DRESSING:

* Mix all dressing ingredients together. If too thick, thin out with a little more buttermilk. Pour dressing over cooled noodles. Add all the gorgeous veggie toppings. Mix until combined. Enjoy!!!

 

TIPS:

There are so many options for Pasta Salad.  To make it more healthy, use Whole Wheat Pasta and Fat Free or Low Fat dairy ingredients.

If there is a veggie you don’t like, LEAVE IT OUT and substitute it with something you do like.

Swap out the Fresh Basil for Fresh Dill and add 1 tsp Dried Dill to the Dressing.

The best thing about Pasta Salad is, its almost impossible to mess it up!!! Get Creative!

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Baked Salt & Vinegar Kale Chips

Baked Salt & Vinegar

Kale Chips

Baked Salt & Vinegar Kale Chips

Baked Salt & Vinegar Kale Chips

 

Baked Salt & Vinegar Kale Chips

  • 1 Bunch Organic Leafy Kale
  • 1-2 tsp Organic Red Wine Vinegar
  • 2-3 T EVOO
  • 1/4 tsp Fresh Black Pepper
  • 1/2 tsp Coarse Salt

Preheat Oven to 300°.  Line 1 or 2 Large Baking Sheet with Parchment Paper, depending on amount of Kale you are using.  You want to have a single layer of kale chips, and no overlapping pieces.  Wash Kale and rip into large pieces, removing the stalk.  Place into Salad Spinner and spin until dry.  In a large bowl, add kale and splash with vinegar.  Massage Kale pieces with your hands for about 30 seconds to completely coat the kale with vinegar.  Next, drizzle the EVOO and add the Salt & Pepper.  Massage again for about 15 seconds to coat.  Spread out on Baking Sheet(s) and Bake about 15-20 mins.  Slow and Low is the key.  Watch closely for tips starting to brown and crisp.  That’s when you know they are ready.  The vinegar really needs to evaporate off, so turn the pans halfway through if your oven has any hot spots.  Also, the last 3 mins, you can take a thin, flat spatula and get under the chips and flip them if the vinegar is still lingering.  Just, BE GENTLE…as these delicious chips are now light and airy and delicate!  (and be careful when opening the oven bc of the fumes from the evaporating vinegar!!! Whew!)  Even if there is still a tad of vinegar still shimmering on the chips, DO NOT OVERCOOK THEM.  The Kale Chips will “harden” a set up some more after taking them out of the oven.  If you overcook them, they will be too delicate and paper thin and crumble.  If this happens, I suggest using the Kale Crumbles on top of soup or mixed into a salad!  Happy Kale Chip Making!!!!

Fresh out of the Oven!

Fresh out of the Oven!

image image image image

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Skinny Baked Chicken Fajitas

Skinny Baked Chicken Fajitas

Skinny Baked Chicken Fajitas

Skinny Baked Chicken Fajitas

 

Ok, we’ve all seen this recipe floating around.  I’ve personally seen it so many different places, I can’t give proper credit to the original.  For that, I apologize.  As for you, dear readers, I decided to try it out!  I made up my spice mixture, and the results were DELICIOUS!!!! I couldn’t wait to share it with y’all!  Try it, you’ll love it.  Skinny, delicious, and easy clean-up!  The perfect recipe for a Weeknight supper!  These are the ingredients I had onhand, so this is what I used!  Feel free to add or omit as needed! For example, if you don’t like mushrooms or tomatoes…leave them out! Only like red bell peppers and not green….no problem, double up on the red or add an orange or yellow.  The recipe is basic and pretty much foolproof.  Make it like you like it!!!

Gather Your Ingredients

Gather Your Ingredients

Slice Ingredients

Add Sliced Ingredients into Greased Dish

 

Coat with Spice Mixture

Coat with Spice Mixture & Oil.  Mix to Combine.

 

Bake in Oven

Bake in Oven…it smells YUMMY!!!

 

It's Taco Time!!! Top with fresh Cilantro and a squeeze of fresh Lime!

It’s Taco Time!!! Top with fresh Cilantro and a squeeze of fresh Lime!

Skinny Baked Chicken Fajitas

Ingredients:

  • 1 lb Organic boneless, skinless Chicken (Breasts or Strips), cut into strips
  • 2 T Organic Grapeseed Oil (or light Oil)
  • 1 Organic Red Bell Pepper, cut into strips
  • 1 Organic Green Bell Pepper, cut into strips
  • 1 Organic Red Onion, cut into half moons
  • 1 Organic Yellow or White Onion, cut into half moons
  • 1 Package Organic Mushrooms, sliced
  • 1/2 Cup Organic Grape or Cherry Tomatoes, whole
  • 3-5 Cloves Organic Garlic, chopped

Seasonings:

  • 2 T Organic Chili Powder
  • 1 T Ancho Chile Powder
  • 1 T (Roasted) Ground Cumin
  • 2 tsp Organic Oregano
  • 1 tsp Organic Onion Powder
  • 1 tsp Organic Garlic Powder
  • 1 tsp Organic Sugar
  • 1/2 tsp Organic (Smoked) Paprika
  • 1/8 tsp Organic Cayenne
  • 1 tsp Salt
  • 1/2 tsp Black Pepper

Garnish:

  • Tortillas of Choice (La Tortilla Factory)
  • Organic Greek Yogurt or Light Sour Cream
  • Organic Cilantro
  • 1 Organic Lime
  • Organic Lime Wedges

*Preheat Oven 400.  Combine all Seasonings into small bowl and mix to combine.  Lightly grease a 9 x 13 Baking Dish.  Add all Ingredients to the dish.  Sprinkle Seasoning over Chicken and Veggies.  Drizzle Oil.  Mix with your hands to combine and evenly distribute the Seasoning.  Bake 30-45 minutes, stirring once.  Enjoy!

 

TIPS:

* Pop chicken in the freezer for 15 mins before slicing.

* Like it spicy?  Substitute Poblano Peppers or add in a few Jalapeños.

* Have some Leftover?  Make a Fajita Taco Salad or a Fajita Wrap, or add some chicken broth and have a nice Soup the next day for lunch or dinner!!!

 

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Skinny Grilled Lemon Haricot Verts

Haricot Verts

Haricot Verts

 

Haricot Verts

Here is a super simple, basic recipe for Haricot Verts.  Sounds fancy, right??? But, they are simply French Green Beans….longer and skinner than regular green beans, and I ADORE them!  They are so easy to prepare and delicious to eat.  Just be sure not to overcook them, as they will get mushy.  I like mine just cooked enough to still have a slight bite/snap to them!  (think asparagus)

All you have to do is simply rinse, set in foil, season & cook.  Doesn’t get any easier than that!

Since they are in foil, you can roast them in the oven OR throw them on the Grill!

Grilled Haricot Verts

Grilled Haricot Verts

 

Grilled Lemon Haricot Verts

1 lb  Organic Haricot Verts

1 T Organic EVOO (Organic Extra Virgin Olive Oil)

1 Clove Organic Garlic, finely minced

Organic Lemon Slices

2 Bay Leaves

1/2 tsp Organic Crushed Red Pepper Flakes

Sea Salt

Fresh Ground Pepper

*Lay Haricot Verts on Foil.  Drizzle with EVOO.  Top with Garlic.  Add 2 Bay Leaves & Organic Lemon Slices.  Season with Red Pepper, Salt & Pepper.  Wrap in Foil.  Grill 5-10 mins until tender crisp! (Grill time really depends on the temperature of your Grill.  They really do NOT take long…be sure to check them after 5 mins so you don’t overcook.  Practice makes perfect!)

 

***TIPS***

You can change this up a million and one different ways.  From the cooking process (Roasting or Grilling) to the seasonings.

Lemon really makes this POP and give some serious flavor.  You can always use 2 tsp of Vinegar (Red Wine, Balsamic, Champagne, Citrus, Tarragon) instead of the Lemon.

If you don’t like heat, leave out the Red Pepper Flakes!

Add Aromatics.  Any aromatic herb would work nicely…Rosemary, Thyme, Basil, Mint, Marjoram.

You can also do an Asian Twist and add 2 tsp Soy Sauce, 1 Clove Minced Garlic, 1/2 tsp Grated Ginger.

eat.drink.be

Kari

@eatdrinkbeKari

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BEST ZUCCHINI EVER!!!!

Hi Y’all!  Welcome to my first “new post” for my Website Launch!!!!  www.eatdrinkbe.com  I’ve been working my tail off trying to do this by myself, but I just couldn’t take it anymore.  It’s not finished, and so not perfect…..but, it’ll do.  It’s Summertime and I want to share my recipes with you guys.  Just be aware that things will be in a state of constant change.  Hopefully bettering the site, as I learn, to make it more user-friendly.  So, let’s get down to business.  Here is a quick recipe for one that y’all have been begging for.

 Zucchini.

Delicious Zucchini

Delicious Zucchini

But not just any zucchini.  This is absolutely, hands-down, no-doubt-about-it, honestly the most amazing zucchini dish I have ever created.  Nay, I may go as far to say: as I have ever eaten.

Yes, it’s THAT GOOD.

This is one that you will make over and over again.

Your new Summer Staple.

Your quick “GO-TO” for that overabundance of summer squash.

Personally, I’m not a squash lover.  I can make a mean squash casserole, now don’t get me wrong, but I’ve very particular about my squash to mush ratio!!!  It’s a fine squashy line…..

But this, this is a no fail devouring of squash guarantee!!!

I can’t even come up with a catchy name for this dish, because this IS the

BEST ZUCCHINI EVER

Globe Zucchini

Globe Zucchini

I had gotten some Globe Zucchini at the Farmer’s Market, and they were the perfect choice for this dish.  They tend to be a little more firm and a tad less watery than other varietals.  If you can find or grown them, I highly recommend it.  They are also perfect little stuffing portions that look super cute for entertaining!!!

Just look at that crispy coating......

Just look at that crispy coating……

It’s a pretty simple and basic recipe I have for you!  Enjoy!!!

Simply the BEST!!!

Simply the BEST!!!

 

THE BEST ZUCCHINI EVER

  • 3-5 Globe Zucchini, washed and sliced into halfmoons
  • 1 Vidalia Onion, thinly sliced
  • 2 Garlic Cloves, chopped
  • Handful of Cherry or Grape Tomatoes
  • 1/3 Cup Shredded Asaigo
  • 1/3 Cup Finely Grated Parmesan Reggiano
  • 2-3 T GrapeSeed Oil
  • 5 Sprigs Thyme (1 tsp dried)
  • 1 tsp Fresh Black Pepper
  • 1 tsp Salt

* Toss all ingredients into a large mixing bowl.  Roughly Mix with your hands until all ingredients have a nice coating of cheese.  Preheat a LARGE NONSTICK Skillet or Cast Iron Skillet over Med HIGH.  Pour in GrapeSeed Oil to coat.  Let Oil get warm.  Add Veggies to pan.  DO NOT MIX AROUND WITH YOUR SPATULA.  I Repeat: DROP THE SPATULA AND WALK AWAY! Seriously, let the veggies sit for 3-5 mins or so until a nice, crispy brown coat has formed.  Then, gently flip them over and let the same thing happen to the other side.  Serve IMMEDIATELY before you devour the entire pan yourself!!!

 

 

The Crispy parts are the best!!!

The Crispy parts are the best!!!

 

***TIPS***

The larger the pan the better.  You want to be able to spread  the veggies in a single layer for Maximum Browning surface area!!!

Also, feel free to try different herbs in place of thyme.  Rosemary, Garlic Chives, Parsley, even Cilantro!!!!

I used GrapeSeed Oil because of it’s lightness and high heat tolerance.  You can use EVOO or another oil as well.

IMG_0165

I hope you enjoy my new Website!!!  I’m SUPEREXCITED!!!!

Happy Launch Day!!!!

eat.drink.be

Kari

@eatdrinkbeKari

www.eatdrinkbe.com

Skinny Thai Chicken Noodle Soup

Skinny Thai Chicken Noodle Soup

Skinny Thai Chicken Noodle Soup

Skinny Thai Chicken Noodle Soup

Under the weather?  Feeling a little blah? Or just need some soup to help you warm up?  The normal “go to” recipe would be basic Chicken Noodle Soup.  But, I am not a huge fan.  So I created a new “go to” soup for the sick soul.  A Thai version of Chicken Noodle Soup that packs a little heat to help open up my stuffy nose.  I’ve also cut the fat and calories down as much as possible to create a “skinny” version.  This soup is packed full of so much flavor, you don’t even miss it!  The onions, garlic, ginger, lemongrass and fresh lime juice add some serious health benefits to get me back on the road to recovery!

Warm and Comforting with a little KICK!

Warm and Comforting with a little KICK!

Skinny Thai Chicken Noodle Soup

  • 1 TBS Grapeseed Oil
  • 1 Large Onion, thinly sliced
  • 3-4 Cloves Garlic, minced
  • 1 Stalk Lemongrass, cut into 2 inch pieces and smashed
  • 2 tsp Grated Ginger, plus a disc size to sauté in soup
  • 3 Kaffir Lime Leaves
  • 2-3 Limes, zest & juice
  • 2 TBS Green Curry Paste
  • 2 32 oz Boxes Low Sodium Chicken Stock
  • 1 15 oz can LITE Coconut Milk
  • 2 TBS Fish Sauce
  • 1 Red Bell Pepper, thinly sliced
  • 4 oz Rice Noodles, broken into thirds
  • 2 Boneless, Skinless Chicken Breasts, thinly sliced crosswise
  • 1 Cup Cilantro, chopped
  • 1 tsp Crushed Red Pepper Flakes
  • Salt & Pepper

*Heat Grapeseed Oil in large soup pot over Med-High.  Add Onion, season with Salt and Pepper, and cook about 8 mins, stirring occasionally, until softened and starting to brown.  Turn Heat to Med add Garlic, LemonGrass, Ginger & Kaffir Lime Leaves.  Sauté 2-3 mins until fragrant, stirring occasionally so the garlic doesn’t burn!  Add Green Curry Paste & Lime Zest and sauté another minute or so.  Add Chicken Broth, Coconut Milk & Fish Sauce.  Turn up heat and bring to a slight boil.  Add Red Bell Peppers & Rice Noodles and simmer about 3 mins until noodles are al dente.  Add uncooked sliced chicken and simmer until chicken is cooked through, about 3 mins.  Turn down heat.  Add Crushed Red Pepper, Lime Juice and Cilantro.  Taste.  Adjust Seasonings as needed; fish sauce, salt, pepper, crushed red pepper, etc. Serve with a sprinkle of Cilantro and a Fresh Lime Wedge!

A great "go to" Feel-Better Soup!

A great “go to” Feel-Better Soup!

Onions, Ginger, Garlic, Lemongrass & Kaffir Lime Leaves

Onions, Ginger, Garlic, Lemongrass & Kaffir Lime Leaves

TIPS:

*The heat of this soup is easily adjusted.  Cut the Green Curry Paste in half, and leave out the Crushed Red Pepper Flakes if you don’t care for too much spice.  The garlic and ginger gives it a natural heat!

*Lemongrass.  Amazing flavor.  I used a whole stalk.  If you don’t grow your own, or can’t find it, you can use 2 tsp dried lemongrass.  For the stalk, I simply cut it into 2 inch pieces, sliced it lengthwise, then smashed it with my knife.  That was the soup can absorb all that amazing flavor.  I also took about a 1/2 inch and THINLY THINLY THINLY chopped it up into the soup.  It is very woody, so you really need to get it chopped up as fine as you can!

*Kaffir Lime Leaves.  You should be able to find these in the International section of your grocery store.  They are not usually in the regular herbs and spices section.  I hope you can find these.  It will change and intensify the flavor of the soup!

*UNCOOKED CHICKEN!?!? What??? Is this OK??? Yes.  My tip here is to pop 2 cleaned chicken breasts into the freezer when you start to prep for the soup (15 mins).  If it is slightly frozen, it is MUCH easier to slice crosswise into small “shaved” pieces.  They really do cook up superquick in the soup.  Literally, like 3 mins if you have the soup hot enough and chicken thin enough.  Just don’t overcook the chicken…it will become rubbery and a tad chewy.  This soup is best served right when finished.  If you need to have is simmer for a bit, do so after you added the Broth.  The Veggies and Broth are fine to simmer, just wait to add the Coconut Milk, Red Peppers and Chicken as you don’t want to overcook them!

*I used 2 Limes.  One for zest, added to the soup.  1 1/2 added for juice.  And 1/2 cut up into wedges for serving.  I was only making this for the hubby and I last night, so we have some serious leftovers for lunch today!!!! Yippiee!!!  But you need at least the juice of one whole lime to really brighten up this soup!

*If you don’t like Cilantro, try replacing it with Thai Basil!

A healthy, satisfying spoonful!

A healthy, satisfying spoonful!

ENJOY!

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Kari

Skinny Balsamic Mustard CrockPot Pork Tenderloin

Skinny Balsamic Mustard CrockPot Pork Tenderloin

Feel like doing almost nothing for dinner?  Then it’s best to plan ahead!  That’s right, I’m talking Crock Pot Style!!!  And, I’m keeping it nice and Skinny!  By using lean Pork Tenderloin instead of a fattier shoulder or butt, we are cutting way back on calories and fat!  Plus, the marinade has such intense flavors, we won’t need a fattier cut of meat!

Gather Ingredients

Gather Ingredients

Worcestershire, Balsamic Vinegar, Broth, Allegro, Honey, Crushed Red Pepper, Shallot, Garlic

Dijon and Balsamic Mixture

Dijon and Balsamic Mixture

Add all Ingredients. Chop Shallot and Garlic.  Mix.

Nice and Lean 3 lb. Pork Tenderloin

Nice and Lean 3 lb. Pork Tenderloin

Spray CrockPot and add Pork.  TIP: Bring your meat to ROOM TEMPERATURE!

Simple Seasonings

Simple Seasonings

Sprinkle with Sea Salt and Fresh Ground Pepper

Holy Mother of Pork!

Holy Mother of Pork!

Pour Over Pork Loin.  TIP: Try and keep some Shallots and Garlic on top of Pork so the flavor seeps into the meat!

You can just tell this is gonna be good!

You can just tell this is gonna be good!

Be sure to coat the pork in some of the Dijon as well!  Cover and Cook.  TIP:  NO PEEKING!!!  That’s right, I repeat, Step AWAY from the CrockPot. The meat does NOT need to be moved or messed with or basted in the marinade. Do NOT open the lid!!! It drops the temp WAY DOWN and takes forever to get back up.  Plus, that defeats the whole simplistic purpose of the crockpot!

Use Tongs to get this bad boy out! Garnish with Fresh Parsley.

Garnish with Fresh Parsley

Using Tongs, Remove from CrockPot.  Place and platter and let sit a few minutes so the lovely juices can redistribute into the pork. TIP: While the Pork is resting, pour all the gorgeous drippings into a pan and reduce by about half for an intense flavorful jus/gravy.

Dinner Is Served!

Dinner Is Served!

This Balsamic Mustard Pork has the perfect flavor pairings.  Absolutely Divine.

Got Company Coming? This is a fabulous dish to serve and an amazing time saver!!!

Got Company Coming? This is a fabulous dish to serve and an amazing time saver!!!

I served mine with Thyme Roasted Veggies and QuickFire Kale & Arugula.  Yes.  Oh YES!

Skinny Balsamic Mustard CrockPot Pork Tenderloin

*Mix together all ingredients. (I used the entire small box of chicken stock….it should have been low sodium!) Spray Crockpot and Place Pork in.  Season with salt and pepper.  Pour marinade over top.  (coat with mustard and keep shallots and garlic on top!).  Cook on High 4 hours or Low 6 – 8 hours.

 

Leftovers, Baby!!!!

Leftovers, Baby!!!!

Hummm…now wondering what to do with the leftovers?  Shred it.  Then you could make it into BBQ for the next night.

Or…..

Skinny Pork Carnitas.

That’s right.  I said it: SKINNY PORK CARNITAS

Doesn't get any easier than this!!!

Doesn’t get any easier than this!!!

This is blow-your-mind simple

AND slap-yo-mama-TWICE delicious!!!!

Orange, Lime & Cumin Kick It Up!

Orange, Lime & Cumin Kick It Up!

Skinny Slap-Yo-Mama-TWICE Pork Carnitas

  • 1 Organic Orange (juice & zest)
  • 2 Organic Limes (juice & zest)
  • 2 TBS Organic Cumin
  • Handful Organic Cherry Tomatoes

*Toss Leftover Pulled Pork with Orange, Lime and Cumin.  Spread out on 9 x 13 baking sheet covered in foil and sprayed with nonstick cooking spray.  Add tomatoes throughout.  Place under broiler until ends start to crisp.  Take out and stir.  Pop back under broiler for another minute or so until ends are brown and crispy.  Do not walk away….this happens FAST!!!

I served mine in La Tortilla Factory Hand Made Corn and Wheat Tortillas with Green Chiles.  They are AMAZING.  Check it out!  I also served it with leftover Brown Rice from my dinner a few nights before.  My CopyCat Hibachi.  Check it out.  That stuff is GOOD!  I wish I had cilantro and avocado, as they would have been delicious additions as well.  So, if you’re planning ahead…and that to your list.  The lime juice was a definite plus that brightened the flavor.  TIP: I also cut one lime in half and broiled that as well.  Broiling fruit intensifies the flavor and it was bursting with juice!!!  Then, a dollop of greek yogurt or sour cream on top!  Enjoy

Skinny Pork Carnitas

Skinny Pork Carnitas

Brown Rice, Pork, Tomatoes & Lime Juice

Delicious

Sorry for the shiny pic!

Delicious

Delicious

And, as always, PLEASE use Organic, Local, Non-GMO ingredients when possible.

I would not recommend using the citrus zest if it wasn’t Organic.

eat.drink.be

Kari

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