Pork Carnitas with Tomato Salsa
If you all cannot read the recipe, just let me know and I can type it up. It's so easy to make, you simply cook up the pork in a homemade tomato salsa you make.
Stuffed your crispy tortilla shells with the mix. You can "fry" up corn tortillas or cheat like me and buy the premade crispy ones.
And sprinkle them with a little lowfat Monterey Jack Cheese - this step is optional but I LOVE cheese. TWO tacos are only 6 WWPs, 290 calories!
Sooo crispy, yummy, spicy, crunchy ~ Delicious! I'd definitely make them again as we both LOVED them. I bet they taste better tomorrow after ALL the flavors mix together.
For some veggies and healthy oils, I cooked up a batch of the modified "Mexican Zucchini" that was in the book. I thought I had canned diced green chiles in the cupboard, but, I didn't - what's a good cook to do?! Improvise - I used some fire roasted diced tomatoes with green chiles instead. It's pretty simple to make.
1. Saute 1 sliced red onion in 1 Tbsp olive oil over medium heat until caramelized. About 4 minutes, stirring often.
2. Add in 2 zucchini's cut into small matchstick type pieces and cook for about 2 minutes or until slightly softened.
3. Add in your small can of diced green chiles or the equivalent fire roasted diced tomatoes with green chiles, 1/2 cup corn (or 1 ear of corn cut off the cobb) and 1/2 tsp sea salt. Cook for another 1-2 minutes.
Remove from heat and sprinkle with lowfat monterey jack cheese to serve.
I added 1 c fat free milk to this meal to make it a complete 10 WWP meal. For dessert, I wanted something a little sweet, so I grabbed a York Peppermint Patty and savored it bite by bite while I did the dishes.
Phew! I am sooo wiped out, but, plan on reading my new book that I picked up today that was recommended by Angelea at CabinFeaverFeast. I'll be sure to post more details on it soon as I am sure it's something you all might be interested in checking out. Maybe another 2 week challenge is in the works..... :D
In Blogland ~ Megan is hosting a super cool blogger swap. Click HERE to join in on the fun - it's such a great idea.
Night all ~ see you on Memorial day! :)
Yay thanks for the shoutout!! I LOVE York Peppermint Patties.. I could definitely eat them all day!
ReplyDeleteLooks like a great dinner! I love Mexican food, so I'm sure I'd love what you made, too. :-)
ReplyDeleteHope you got in some good reading. I can't wait until school is done, and I can read some books of my choice.
Healthyontherun ~ NP - I LOVE the idea and wanted to share it for sure.
ReplyDeleteEmily ~ Me too - Mexican food rocks especially when it's healthy.
oohh, the food looks so tasty!! It is making me hungry!
ReplyDeleteI actually just finished eating some pork carnitas for lunch/dinner, late whatever! LOL I don't have a recipe per say but basically cook up a virtually fat free pork loin with some balsamic vinegar, splenda brown sugar and crushed tomatoes. Cook all day on LOW in crockpot. Pull it out and pull the pork apart, adding a bottle of the lowest point BBQ sauce u can find. I store it in the fridge, the kids & I can grab it and put 2 Tablespoons on a Flat Out bread or 1 pt tortilla, add some FF shredded cheddar & 1 tsp FF sour cream, nuke it and I'm good to go for about 3 pts total!
ReplyDeletePriynaka ~ Thanks - glad it all looks THAT good.
ReplyDeleteBev - YUM - how good does that recipe sound. I LOVE crockpot recipes. Thanks, I am definitely saving this one for sure.
Yum! That zucchini looks delish!
ReplyDeleteBroccoli hut - it was so tasty and easy to make. I imagine you could use it in alot of things other than just having it on the side.
ReplyDeleteThat Mexican zucchini sounds wonderful! I haven't had crispy tacos in ages - that needs to change!
ReplyDeleteWOW loving this post! love carnitas!
ReplyDeleteK ~ Seriously crunchy tacos rock! They are almost my favorite way to eat tacos and they are easy/healthy if you get the store bought kind.
ReplyDeleteJanetha ~ Thanks, it was so easy to make too!