IIFYM "If It Fit Your Macros"

Archive for the ‘Pork’ Category

Slow Cooker Baby Back Ribs

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Lately I’ve been searching ways to use my slow cooker more often since I rarely use it but when I do, it’s just a great thing. Which brings me to todays post, I made this recipe for the first time this week and my family just loved it, they’re still talking about them.  It’s a keeper and I just couldn’t wait to share with you all, hope you like it as much as we did.

Slow Cooker Baby Back Ribs

Ingredients
2 racks pork spare ribs
1 cup of your favorite bbq sauce (I used roasted garlic bbq by Sensations @ Sobey’s)
1 cup unsweetened apple sauce
½ cup water
salt and pepper to taste
Preparation
Cut the ribs into two rib portions. Season with salt and pepper.
Arrange half of the ribs in the slow cooker.
Cover with the BBQ sauce, apple sauce and water.
Secure the lid tightly on the slow cooker, turn on high heat and let cook for 4 hours, (or on low for 8 hours).
When the ribs are done, carefully remove them from and place on a parchment lined cookie sheet.  They will be very tender and can fall apart easily.

Discard all juice in slow cooker and wash immediately before it gets caked on and you’ll need a jack hammer to clean it. 🙂

Brush bbq sauce on ribs, about 2 tbs of bbq sauce (from the bottle & not the juice from the slow cooker).

Bake at 350 for 20 mins, turning halfway through and brushing on bbq sauce on the othe side of the ribs.

Serve with green beans, mashed potatoes, salad and enjoy.

wpid-wp-1415536715472.jpegCover with the BBQ sauce, apple sauce and water.

wpid-wp-1415536905814.jpegLet cook for 4 hours, (or on low for 8 hours).

wpid-wp-1415536981469.jpegPlace on a parchment lined cookie sheet.

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Brush bbq sauce on ribs, bake at 350 for 20 mins.

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 Serve with green beans, mashed potatoes, salad and enjoy.

 

Monkey Brains for dinner

You had what for dinner???  Say it isn’t so???

Wow with being sick with a cold and my monthly curse at the same time I was totally out of commission for almost 2 weeks.  But I’m better now and going strong!!  So far this week I’ve been to the gym  three times and I’m trying new classes.

Yesterday I posted my workouts on my fitness page, I haven’t been updating it this past month but I plan on logging all my workouts daily.  This was my workout for yesterday.
Gym: 25 mins Elliptical 250 calorie burn
Gym: 45 mins Wynndurance

Motivation & Maintenance

Since being sick, my eating habits went out the door.  All I wanted was comfort food and to be honest, most comfort foods are very high in carbs.   But I’m back on track and feeling fine. I’m happy with my weight now but I would love to those infamous last 10 lbs but I’m not sweating it, I’ll get there when I get there.  The hard part now is staying motivated and to not lose myself and fall back into old habits.  I feel that maintaining is just as difficult as trying to lose weight.  The goal is to not gain weight and maybe lose a few more so even though I’m happy where I’m at right now it’s still a challenge not to indulge and let things slide.  

This weekend we’re going to visit my family for Thanksgiving…Yeah Baby!!! I’m so looking forward to my mom’s cooking and seeing my sista, these two ladies are so important in my life.  Luv you!  I’m also looking forward to seeing my dad, nephews, uncles etc.. didn’t want to leave anyone out 🙂

Phew!!!  Very funny!!  Squash!!!

Monkey Brains for dinner…What??!?!?!??!  Yup …Ok well not really, last year we watched the Indian Jones movie with our kids and they were eating monkey brains, eeeww!! GROSS!!! a few days after watching that movie I made this sausage stuffed squash for the first time so when my kids asked what’s for dinner… of coarse I said…Monkey Brains!!! and the name stuck LOL. 
*No monkeys were harmed in the making of this recipe* 
  🙂

I haven’t made this dish since last winter, sausage stuffed squash, YUMMY!!  Here’s the link if you’ve missed it.  This time I added some grated parmesan cheese and it was delish!!!

https://marisaskitchentalk.wordpress.com/2010/09/11/sausage-stuffed-acorn-squash/

What are your Thanksgiving plans?

Stuffed Peppers Casserole

Roasted Jalapeno

Roasted Jalapeno covered with sausages & cheese.

Stuffed Peppers Casserole

Ingredients:

8 fresh jalapenos or bell peppers; sliced in half length wise & seeds removed
2 tablespoon vegetable oil ; divided
4-5 Italian sausages
1/2 cup sliced green onions
1/2 cup diced celery
2 garlic cloves ; minced
1/2 teaspoon rosemary
1/4 cup shredded mozzarella cheese
2 tablespoon grated Parmesan cheese

Preparation:

Heat oven to 400 degrees.
Place jalapeno or bell peppers halves on a parchment lined cookie sheet and set aside.
In a large skillet add 1 tablespoon oil  over medium heat.
Remove casing from the sausage and add to skillet, with a rubber spatula break sausage into smaller pieces, for about 5 minutes, until cooked through.
When the sausage is fully cooked add green onion, celery, garlic, rosemary.

Remove from heat;  add the Parmesan cheese and stir just until cheese melts.
Pour sausage mixture over roasted peppers and sprinkle with 1/4 cup mozzarella.
Bake 15 to 20 minutes, until peppers are tender or mozzarella is melted and bubbling.

Sausage Stuffed Portobello Mushroom

Today was a great day!!  The sun was shinning and it was HOT!!!  I drank all my water and then some.
I did my Insanity workout this morning and then I road my bike to an appointment.  Now this was no casual stroll on my bike, I was pushing it.  I did 10 km/6 miles in 45 minutes.   This was my lunch when I came home, I was really looking forward to it.  It was delish!!!  Hope you like it.

Stuffed Portobello Mushroom

Ingredients:
1 tomato, diced
1 tsp fresh diced jalapeno pepper (add more if you like heat)
1 Tb  Extra Virgin Olive Oil
salt to taste
2 lean Italian sausages
1 Tb Parmesan cheese, grated
2 portobello mushrooms 

Preparation:
Heat greased grill to medium heat.
Combine first 4 ingredients in a small bowl and set aside.
Use spoon to remove stems and brown gills from undersides of mushroom caps; discard.
Remove casing from sausage.
Heat a non stick pan and add sausage.  Break up sausage as it cooks into small bite size pieces.
Grill mushrooms, top-sides up, 5 min.; turn.  Place mushrooms on serving plate.
Top with cooked sausage and tomato mixture then sprinkle grated Parmesan cheese.

Baby Back Ribs Recipe

I updated my Food Diary, I kinda messed up yesterday when I had some hummus!!  I’m going to write everything down before I bite it!!  It’s a promise to myself.

Baby Back Ribs Recipe

Ingredients

Dry Rub Recipe:
1 tablespoon fresh coarse ground black pepper
1 tablespoon paprika
1 tablespoon chili powder
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dry mustard
1/2 teaspoon cayenne pepper

2 racks baby back ribs
3 bay leafs

Preparations

In a small bowl mix ingredients together and set aside.

Fill a large pot with water add  ribs once the water boils.
Boil ribs with bay leafs for 30 mins.
Drain and remove from pot and let cool.
Once cool slice ribs  and place in a large baking sheet.
Rub meat thoroughly with mixture.
Cover with plastic wrap and refrigerator for 3-4 hours or overnight.

Bake at 350  or set your BBQ grill on low for one hour.

Enjoy!  Meat will fall of the bones.  I usually serve this with a coleslaw and french fries for the rest of the family.

***Feel free to adjust the dry rub to your liking.  The good thing about a dry rub is that you can adjust it the way you want and you can add as much or as little you desire.

Creamy Mustard Pork Chops ~ Roasted Cabbage

(Click on picture to enlarge)

Creamy Mustard Pork Chops and Roasted Cabbage

6 pork chops, thin cut
1 tablespoon oil
1 cup low sodium chicken broth
1/4 cup heavy cream
2 1/2 tablespoons grainy mustard

Meanwhile, pat the pork chops dry with a paper towel; season with salt and pepper.
Heat the oil in a large skillet over high heat.
Brown half of the pork chops in a single layer, 2 minutes per side.
Remove the chops from the pan and keep warm while browning the remaining chops.
Remove those chops as well and keep warm.

Discard the fat in the skillet; add the broth, cream and mustard and bring to a boil, scraping up any browned bits.
Whisk until smooth and simmer until reduced and slightly thickened.
Add the pork chops and any juices that have accumulated and simmer until the sauce is thickened a bit more or to your liking.
Pour the sauce over the pork chops and serve with the cabbage.

Makes 6 servings

Per Serving: 351 Calories; 27g Fat; 21g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs

 

Roasted Cabbage Recipe:

Ingredients:
1 medium head cabbage, about 27 ounces before trimming
5 tablespoons butter, or canola oil
2 tablespoons roasted garlic spice
Salt and pepper

Preparation:

Cut the cabbage into 1-inch wedges making sure to keep the core intact on every wedge.  Or you can thinly slice the cabbage without the core attached, kinda like shredded cabbage.
Place the cabbage on a baking sheet lined with parchment paper drizzle melted butter or oil.
Sprinkle garlic spice, salt and pepper.
Turn the wedges over and do the same on the other side using the rest of the melted butter.
Roast at 450º until the cabbage is browned around the edges, about 20-25 minutes.

Low Carb Sausage Stuffed Jalapenos

Sausage Stuffed Jalapeno

Here’s a new twist to my stuffed mushroom caps.  I used fresh jalapenos instead of mushrooms.  WOW they were AMAZING!!

Ingredients:

8 fresh jalapenos; sliced in half length wise & seeds removed
2 tablespoon vegetable oil ; divided
4 ounces bulk Italian sausage
1/2 cup sliced green onions
2 garlic cloves ; minced
1/2 teaspoon rosemary
1/4 cup shredded mozzarella cheese
2 tablespoon grated Parmesan cheese

Preparation:

Heat oven to 400 degrees.
Place jalapeno halves on a parchment lined cookie sheet and set aside.

In a large skillet add 1 tablespoon oil  over medium heat.

Remove casing from the sausage and add to skillet, with a rubber spatula break sausage into smaller pieces, for about 5 minutes, until cooked through.

When the sausage is fully cooked add green onion, garlic, rosemary.
Remove from heat;  and the Parmesan cheese and stir just until cheese melts.

Stuff jalapeno halves with sausage mixture; sprinkle with 1/4 cup mozzarella.

Bake 15 to 20 minutes, until jalapenos are tender.

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