Thursday, May 3, 2012
For our busy household lately, the best and most used appliance in the kitchen is my crockpot (if you haven't figured that out yet). In fact, because I work further from home and longer hours than I did back in Boston (no more walking to work...), I have to rely on the crockpot more than ever to get a flavorful meal without a lot of fuss on the table before I faint from hunger.
Let's be serious, I don't ever faint from hunger, but it is certainly true that I like my dinner within 30-40 minutes from the time I get home. And that depends on how much I eat during the day, and how bad my day was. Do you ever feel like a stressful day in the office results in a lost appetite and feeling really tired? I get that way and then when I get home I am starving because I hardly ate all day long. Not healthy! And, I don't suggest it as there are many other side effects. Like my gray hair that is getting all too noticeable now that I'm 26. What is THAT about!?
Anyway, this is the perfect dinner for that busy day. Also, the knowledge that dinner will be done when you get home is really a wonderful feeling. I find my days to be much brighter when I KNOW dinner is ready when I get home. We made these into burrito bowls like SkinnyTaste does, rather than in tortillas. I love how filling the bowl is without that many calories. Of course this picture is John's portion since his caloric intake is about 1.5 times mine (so sad for me).
Pork Carnitas (adapted from SkinnyTaste)
1-1 pound pork loin
6 cloves garlic, sliced thinly
2 tablespoons cumin
1 tablespoon garlic powder
1 tablespoon paprika
1/2 tablespoon chili powder
1 cup chicken broth
2 chipotle peppers in adobo sauce
2 bay leaves
Using a sharp knife, cut slits into the pork and insert thin garlic slices. Combine the cumin, garlic powder, paprika, and chili powder in a small bowl. Generously rub into the pork loin. In a medium pan (I greased it with cooking spray) on high heat, brown pork on all sides. Transfer pork to the crockpot. Pour chicken broth around the chicken, add bay leaves and chipotles (I also added about 2 teaspoons of the sauce). Cook on low for 4-6 hours, until it easily comes apart. Remove bay leaves. Shred the pork with two forks and stir into the juices to combine well. Let cook an additional 10-15 minutes prior to serving.
To serve, place lime rice in the center of the plate, spoon pork over the rice, and top with pico de gallo.
PS - I would love to know what kinds of healthy meal options you all are cooking up! Feel free to drop me an email or leave me a comment!
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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