Who doesn’t love taco night?!  Especially Taco Tuesday!

In an attempt to keep dinners simple, but new this week, we made 2 Ingredient Pork Carnitas.  Very similar to 2 Ingredient Chicken, just with pork.


The grill has taken over most of our meals this week…woo hoo…but Sunday, I still pulled out the crockpot.  Great for hearty fall meals but also awesome for warm days that you don’t want to turn on your oven.


Tuesday night, Cooper was super into our dinner…


Which turned out absolutely delicious!!!


We made tacos on Tuesday, and I had leftovers for lunch today.  Both were fantastic, which makes this a good make ahead option!


And for dessert…the BOY and I made S’mores Ice Cream!


Which may not look that awesome in this picture but is highly addictive!


Which we noted as we ate it out of the container with a shared spoon and covered in whipped cream tonight : )


2 Ingredient Pork Carnitas


~2 lbs Pork (the BOY picked out ‘center’)

1 jar of smoky salsa (or whatever kind you like)


Spray crockpot with cooking spray.

Place trimmed pork and salsa in crockpot.  Cook on low for 6-8 hours.  When soft and falls apart easily, shred pork with 2 forks.  Return to crockpot and continue to cook for about 1 hour.

Use for tacos or salads or anything else!

Island Pork Tenderloin {Awesome New Recipe}


After the past week of just putting one foot in front of the other, I seem to have risen above my funk and am back to feeling like myself.  I’m sure the weekend spent feeding my soul with some QT husband time, chocolate, and fun helped!


This morning’s first stop was the yoga studio.  One of my favorite teachers was subbing.  She told an amazing story about a golden Buddha covered in clay.  The moral being that we cover ourselves with layers of stress and expectations and that when we crack through them, our golden self is below and ready to shine through.  I was definitely ready to shine and was actually shining when I emerged 75  minutes later dripping in sweat.


I thought the story was spot on and could have so many interpretations.  I’m thinking that I will use it for the kids yoga workshop I am teaching next weekend.  After yoga, I ran a few errands picking up a couple of gifts and groceries. I am all stocked up for an intense cheese plate for next weekend’s work party.


I had leftover chili for lunch that I heated up as I unpacked all my food.  Then I put Tuesday’s dinner in the…you guessed it…crockpot.  I was in a baking mood and had the bananas to use, so I made mini Banana Maple Muffins with blueberries.


I found the perfect mini muffin liners when I cleaned out my pantry.

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It was a productive day (for example I finally put away our snorkel equipment from the trip), and I happily curled up next to sleeping Cooper to watch a Law&Order marathon while blogging and emailing.  Around 6:20pm, I paused the TV to make dinner.  It’s super funny to watch Cooper who is his absolute laziest from like noon to 6pm spring up, stretch, and come to the kitchen demanding his dinner.


So a few notes about tonight’s dinner recipe.  Number 1 and most importantly…it is AMAZING!  Like super awesome!  I followed the recipe pretty much as written except I only used a 1ish pound tenderloin.  I kept the spices the same so it was really strong and flavorful.


I used my Le Cresuet because I know that it goes from stove to oven easily and I never know which pans can do that.  As for the glaze.  By the time I made that, I realized that I only needed half.  I used 1 tbsp garlic, 1/2 tbsp tobasco, and about 2 tbsp brown sugar.  When I tasted it, it tasted REALLY strong and spicy so I added a dash of cinnamon and coated my pork.  However, by the time the pork was cooked (this took about 25-28 minutes), it was spiced JUST RIGHT…not too hot at all.


This recipe is easy and takes basically no time to prep.  We devoured our dinner with some leftover homemade ice cream for dessert.  And then sat down to enjoy the dynamic Grammy performances.


You know it’s been a successful day when you’ve used basically EVERY utensil in your kitchen…ha ha!


What did you think of the Grammy’s?

Island Pork Tenderloin

From Travels from East to West

For spice rub:

  • 2 tsp salt
  • ½ tsp pepper
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp cinnamon
  • 2 pork tenderloins (2 ¼ – 2 ½ lbs total) trimmed
  • 2 tbsp olive oil

For Glaze:

  • ¾ cup packed dark brown sugar
  • 2 tbsp finely chopped garlic
  • 1 tbsp Tabasco

Stir the spice rub ingredients together in a small bowl and rub all over the pork.  Heat oil in ovenproof 12-inch heavy skillet over medium high heat.  Brown pork, turning occasionally, about 4-5 minutes total.  Remove from heat, but leave pork in skillet.
Stir together brown sugar, garlic and Tabasco in a small bowl.  Pat the mixture on top of the pork.  Place skillet in the oven at 350.  Roast until thermometer inserted diagonally into the center of each tenderloin registers 140 degrees, about 20 minutes.  Let pork stand in skillet, loosely covered with foil for 10 minutes.

Almost Famous

When was the last time you saw the movie Almost Famous? If you haven’t heard of it, don’t tell me because it will only make me feel old : )

The BOY had never seen the movie, but I convinced him that it was the best free movie on Amazon for us to watch Saturday night.  I tried to convince him that we should watch Anastasia (one of my all time favorites but that didn’t go so well).  I’ll admit that Almost Famous was an awesome Saturday night #datenight movie!


The weekend arrived on cue and I was ready for it!  Both the BOY and I had long and busy work weeks and Friday night was a welcome arrival!  I was up early Friday morning for a hot yoga class and gladly rode the high of yoga through my work day, inspiring my kids yoga classes.


My ‘Almost Famous’ glasses : )

Before the BOY got home, I quickly soaked up the day’s Tour de France stage.  He claims to not like it, yet he knows a lot about the peloton.  Anyways, we ate dinner and I was so exhausted that I went up to bed early.  I was up early Saturday morning (Thanks Coop!) and met with my trainer for an awesome AM workout of boxing and strength.  I just tried the boxing stuff for the first time, and I honestly feel all brides should do it!  Then, I met my Dad for an hour of tennis in the heat before meeting back up at my parents house with my bestie for lunch and envelope stuffing. 

We were quickly able to figure out an assembly line and within a few hours all of my wedding invitations were sealed and ready to mail!  Sorry friends…no spoilers!  OMG!  We are having a wedding!!!


After a glass of wine with my parents. I drove home, picked up the BOY, and date night began at Mariano’s.  We bought cheese and dinner and opened up a bottle of wine from one of my favorite wineries from our California trip.  And then started the movie…


The BOY grilled up a fantastic dinner!  Sunday flew by way to quickly.  The BOY and I played tennis in the morning and then ran a few errands.  We ran into his aunt at Nordstrom, and had an super fun impromptu lunch.  Then, we were off to the grocery store and back home.  It was a busy day since the BOY and  both had to work today.


I got started way too late yesterday on Monday night’s dinner, which was crockpot pulled pork.  The best thing about this recipe is that I had all the ingredients (except the pork) already in my house.  By the time I was ready for bed, my pork was looking and smelling good, but still not ready to shred.  We ended up moving the crockpot to the fridge and going to bed.  We both had busy Mondays, but the non shredded pork was super yummy for tonight’s dinner!


Have an amazing week!

Meal Planning 7/20/15

Monday: Crockpot Pork Roast from Mismashed Mom

Tuesday: Turkey Taco Tuesday

Wednesday: I don’t remember : )

Thursday: Out of Town!!!

Never Miss a Monday

It was another crazy busy, non stop weekend!  I barely had a minute to sit down and breath.  On the plus side, we did get TONS of wedding stuff done!  Wedding bands…check!  Suits and ties…check!  Décor…check!  Gifts…check!  Invitations…check!  It looks like we are having a wedding…woo hoo!


This morning, I went to the gym and my trainer stood me up.  This has never happens, but we had some confusion about rescheduling days since I am working next Monday before heading out of town for my bachelorette party.  Instead of calling it, I warmed up on the jump rope and hit the weights REAL hard!



I returned home sweating from head to toe.  I showered quickly and then the BOY and I did our weekly grocery store run.  When we got home, I had just enough time to unpack the groceries and eat before my mom arrived.  She played with Cooper while I finished lunch, and then we headed out for a wedding meeting.  Afterwards, we did a bit of shopping.  I picked up an adorable hat which will be perfect for the beach next weekend : )


I started tonight’s dinner before I left.  It was supposed to take about 6 hours, but cooked quicker.  This always happens in my crockpot!  I asked the BOY to add the peppers and pineapple (from memory), and I totally forgot about the OJ.


Even without the starch to thicken it up, dinner turned out ABSOLUTELY amazing!  Both the BOY and I devoured our dinners and raved about the recipe.  This will definitely get added into our rotation.  It was nice to have such a tasty and easy dinner after a chaotic weekend to enjoy while we binged on Orange is the New Black tonight.  The BOY would tell you that he was happy that the tour was on break for the  day…ha ha!

I’m off to bed as a new week is about to start!

Happy Monday Friends!


Meal Planning 7/13/15

Monday: Sweet and Sour Pork (recipe below)

Tuesday: Potato Bar Night

Wednesday: Pizza Night

Thursday: Grilled Chicken and Veggies


Clean Eating Sweet and Sour Pork

From Clean Eating Magazine  (Slightly adapted from the original)


  • 1 1/2  lb pork tenderloin, trimmed and cut into 1- to 1½-inch chunks
  • 1 white onion, peeled and chopped into 1-inch chunks
  • 2 cloves garlic, thinly sliced
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup white vinegar
  • 3 tbsp unsalted tomato paste
  • 3 tbsp Sucanat
  • 1 tbsp raw honey
  • 1/2 tsp ground ginger
  • 1/4 cup fresh orange juice
  • 2 tbsp potato flour
  • 1 each large green and red bell pepper, seeded and diced
  • 1 cup peeled and diced pineapple


  1. In a 5-qt slow cooker, add pork, onion, and garlic. In a large bowl, whisk together broth, soy sauce, vinegar, tomato paste, Sucanat, honey and ginger until well combined. Pour mixture over pork and gently stir. Cover slow cooker and cook on low for 6 hours.
  2. In the last 30 minutes of cooking, combine orange juice and potato flour in a small bowl and whisk until no lumps remain. TRUTH: I didn’t do this step : )Add to slow cooker along with peppers and pineapple, stirring gently to evenly distribute. Replace lid, increase heat to high and cook for remaining 30 minutes.

Down Day Dinner

Monday I needed a bit of a physical and emotional break.  I didn’t set an alarm and slept almost 12 hours.  Mind you, there were a few interruptions as Cooper kept wiggling his body into my arms for some love, but I didn’t mind.  I missed my little kitty while I was gone!  And he missed us and his pink blanket which we took for the car ride.


The BOY and I did a grocery store run to fill up our empty fridge.  Then, I put dinner in the crockpot, took a shower, and planned to dive back into the studying I didn’t do this past week.  Instead, I got comfy on the couch (next to Cooper and the pink blanket) and worked my way through the DVR while folding laundry and snacking on apples and dark chocolate almonds.


You see…on top of being exhausted, I have a cold and a random rash on my neck.  I was in need of a little down time…and so I took some!  I’m sure I’ll regret it later as there is much to catch up on.


I chose an easy dinner recipe (to go along with my day of relaxation), and it turned out wonderful!


So here’s a tasty recipe for the next time you need a down day.


Meal Planning 2/16/15

Monday: Crockpot Pork (recipe below)

Tuesday: Fajita Night

Wednesday: Chicken and Salad

Thursday: Crab Stuffed Mushrooms


Super Easy Slow Cooker Pork

From Pinch of Yum


  • 3 lbs. pork shoulder
  • 1 cup soda (I used diet gingerale)
  • 2 teaspoons minced garlic
  • 2 teaspoons chili powder
  • 1 teaspoon ground oregano
  • 2 tablespoons Worcestershire sauce
  • 1 cup Marzetti Simply Dressed Balsamic dressing


  1. Place the pork, soda, garlic, chili powder, oregano, and Worcestershire sauce in the crockpot. Cover and cook on high for 4-5 hours or low for 6-8 hours.
  2. When the meat falls apart easily, shred it directly in the crockpot with two forks. Add the balsamic dressing and stir with the liquid in the crockpot. The meat should be saucy and moist.
  3. Preheat the oven to 400 degrees (or use the broil setting if you have that) and transfer the mixture to a baking sheet lined with foil. Spread it in an even, thin layer (drain some juice if it appears that there is too much) and cook in the preheated oven until the juices are bubbling and the edges are crispy, 10-15 minutes (less time if you have a broil setting).
  4. Transfer to a serving platter and enjoy on salad, tacos, or potatoes!

Pulled Pork Chili

It was another busy Monday here that involved a lot of running around.




This weekend involved a lot of fun and a little less sleep.  So I crashed last night and was less than happy when my alarm went off this morning.  I started moving at 8am and just stopped to collapse on my couch around 9:30 tonight.  First up…after tea of course, the crockpot meal of the week.




I’ve been wanting to make this recipe from How Sweet Eats and just needed the time to pull it all together.  This morning, I put my meat and beer in the crockpot and then forgot all about it.




I had a session with my trainer.  She worked me hard!  And told me that I was strong.  Lifting weights and powering through burpees, I actually felt strong (Hello Bad Ass Warrior)!  Then I had a meeting to prepare for an upcoming presentation.  On my way home, I swung by the grocery store.  At which point, I remembered my pork.  I was afraid that I would walk in and find a tough piece of meat in the crockpot.  I grabbed the tongs and almost before I touched the meat, it crumbled apart into juicy goodness.  I added in the other ingredients that I had picked up at the grocery store.  Unfortunately, I didn’t have any chipotle seasoning, so I used some chipotle Tabasco instead of the red pepper flakes and chipotle seasonings.




The result…a powerful and unique chili!




The BOY (and of course Cooper) agreed!  Check out his cute little tongue!




We had our second tennis lesson tonight.  Although it reaffirmed that I am pretty bad at tennis, it was a lot of fun!  The BOY is thrilled to be getting in a workout and we are really trying to find a place to practice on the weekends that doesn’t cost a lot of money.  Maybe one of these days, the snow will melt and we can return to the outdoor tennis courts.  Although it’s not looking like that will happen any time soon as there is more snow moving in overnight.  Stay warm my friends and make some chili!!!


Meal Planning 1/20/14

Monday: You Pick Two (Soup* Salad and Sandwiches)


Tuesday: Pork Chops with mushrooms


Wednesday: Chicken Parm Burgers


Thursday: Pasta with Meat Sauce?


Friday: TBD


Lunch: Crockpot Pulled Pork Chili


*Not just any soup…my dad’s famous chicken noodle soup!


Don’t forget to take a look at this flavor packed chili on How Good Eats!

Chili Pulled Pork

This pork comes with a ringing endorsement from the BOY.  On my way home from work last night, I called him and he tried to get off the phone quickly.  He said that he was eating dinner (the pork) and I think he said it was incredible, but it was hard to tell while he was chewing.  Then he raved about the flavor before hanging up to finish his dinner!




I don’t eat pork often, but I do like pulled pork on occasion.  I have never made a dry rubbed pork before.  When I saw this on Everyday Maven, I thought I’d give it a try. 




When we opened the pork, it had a lot more fat than I realized.  I tried to cut it off with a knife, but it wouldn’t budge.  Luckily, the BOY came in with his brand new knife and removed it with one quick swipe.




I placed my marinated pork in the fridge for a few hours and then thought about when I was going to make the pork.  It takes about 10 hours and the plan was Monday night dinner.  What I ended up doing was putting the meat in the crockpot Sunday night and then cooking it overnight.




I was a little worried with so little liquid that the pork would be dry, but we woke up Monday morning to a delicious smelling house.  My second fear was that Cooper was going to wiggle his little nose into the crockpot overnight, but he seems to have left it alone.




Yesterday morning, I shred the pork, which was so tender that it came apart with just the tongs picking it up.  I placed it in the fridge so it’d be ready for dinner.  The BOY had a pork sandwich on Hawaiian bread and I made a pork taco with shredded cabbage and salsa.  It was great!  So many possibilities…




The BOY is still raving about this pork (he had it again for leftovers tonight). 


Even after last week’s pain and torture, I went back to see my trainer this morning.  The verdict…I still hate the anaerobic zone and I’m pretty sure it hates me too.  I also may have pulled an ab muscle, but I’m not sure how.


A Running Update…

Yesterday morning, I went for a run.  There were two things driving me to get out the door.  Number one is this upcoming 8 mile ‘race’.  I use the term lightly with the additional air quotes because I’m not planning on racing it as much as I am running it.  Number two, these beautiful fall mornings.  The weather is PERFECT for running, the scenes along the path gorgeous, and yesterday I saw a huge male deer along the side of the path.  We had a major stare down but he didn’t move.  I couldn’t believe I didn’t have my camera.  It was such a majestic site.  I ran 5 miles yesterday and am planning on another 4 on Thursday, taking Friday off, and then having a happy and successful 8 mile run, no time goal in mind on Saturday.  Like I said before, this is just an attempt to delay the end of race season a little bit longer.



Are you racing this weekend?

Do you like pulled pork?



Slow Cooker Chili Pulled Pork

From Everyday Maven



4½ lb pork butt

2 Tablespoons chili powder

1 Tablespoon kosher salt

1½ teaspoons ground cumin

½ teaspoon ground oregano

¼ teaspoon crushed red pepper flakes

pinch ground cloves

½ cup stock or broth

1 bay leaf



Combine all of the seasoning in a bowl.  Using your hands, spread the rub around the pork.

Place in the fridge for a few hours or overnight.

Then place your pork along with the stock (I used chicken) and bay leaf in your crockpot and set on low (8-10 hours).

Cook and leave it alone for set time.  Then shred with two forks or it should just fall apart.  You can drain the liquid or I let the pork soak up the liquid and flavor.

Use for a sandwich or tacos!

Meal Planning with Tony’s and the Grill

It’s the BOY’s first real day off all semester and so no surprise he headed straight for the grill!

This afternoon, he made us a healthy lunch!  After which we drove off to check out the latest new grocery store in town.  We are so spoiled with a newish Whole Foods, the brand new Mariano’s, and now a Tony’s!




I’ve heard only great things about this store which is located throughout the Chicago area, and we now have one of our own.




Their produce is extensive and well priced.  The BOY found himself lost in the meat aisle and the seafood had my mouth watering.  Speaking of watering mouths, this expansive pastry counter was filled with rich, colorful, and decadent sweets.






It didn’t take the BOY long to pick out a few of the 79 cent treats for dessert tonight.


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We left will a full cart for a more than fair price!  The BOY went straight to the back yard to prepare tonight’s pulled pork in his smoker.  I got comfortable in the sun with a new lighter book by one of my favorite chick lit authors.




It was a successful start to the week, and meal planning is a cinch now that the BOY is doing most of the work on the grill!  Although sadly tonight, his smoker yielded smoked pork instead of pulled pork.  I had an easy substitute frozen veggie burger, but I could tell the BOY was disappointed at he at his smoked pork sandwich.  Next time, I will go back to this crockpot pulled pork recipe which was incredible!


This Week in Meal Planning…

Monday: Smoked Pork (made by the BOY) Veggie Burger

Tuesday: Stirfry at my parents

Wednesday: Grilled Seafood (that we picked up at Tony’s)

Thursday: Dinner out

Friday: TBD



Have you ever been to Tony’s?

What is your favorite grocery store?

Running Date, Leftovers, and a Smoothie

Sunday Funday began EARLY today with a running date.


Ya’ll know that I am a mostly solitary runner, so I get excited at the chance to run with other people, friends or strangers : )  Which is why despite staying up a late for dinner and drinks last night, I set my alarm for a Sunday morning run.  Ok, I woke up at 7:30 which isn’t that early, but I usually sleep in later on Sundays.




Breakfast was a running staple…TJ’s oatmeal with banana and pecans.  I met up with the trainer and two other friends at my old gym for an outdoor run.  The weathermen were predicting snow, but we were about to get out and begin winding through the neighborhoods before any foul weather.  It was around 35 degrees and at one point, we had to stop to delayer.  We ran at a steady pace for about 50 minutes before taking a good 20 minutes to stretch and roll out.  After making plans to run again next Saturday, I made my way over to Whole Foods for a few groceries.




I was back home in time for lunch, laundry, and a second straight day of college basketball.




For lunch, I baked a small sweet potato, smothered it with leftover pulled pork, and some cubed avocado with a side of mushrooms.  I didn’t get any great pictures of the pork last night, so I was hoping today’s pics would get your mouth watering.




Mine certainly was as I dug into this BBQ Pork Baked Sweet Potato!




One thing that caught my eye at Whole Foods this morning was their new line of juices.  They are made with just fruits and veggies, no water or sugar added.  The Green-Aid reminded me of yesterday’s invigorating green smoothie.




I tried a new to me smoothie ingredient that added tons of flavor.








I made a total mess in my clean kitchen with this smoothie, but it was worth it.  This sweet smoothie was one of the most refreshing I’ve ever made.  Cucumber may be a new stable in my homemade smoothies!




After swimming on Thursday, spinning on Saturday, and running today, my legs are pretty fried.  It’s a great day to put up my feet and watch some basketball.  I’ll probably make another one of these incredible green smoothies too!



How are you spending your Sunday?


This is the IronGirl triathlon that I have been thinking about this June.  Has anyone done an IronGirl event before???


Refreshing Green Smoothie



1 large handful of spinach (I fill the bottom third of my blender)

1 cup of coconut water (I used flavored)

1 apple, cored and diced

1/2 medium sized cucumber, chopped

Splash of fresh lemon juice

1 cup frozen mango



Place spinach, coconut water, apple, and cucumber in a blend.  Pulse or chop until veggies are broken down.  Then blend on low-medium.  Add lemon juice and frozen mango.  Blend on high for a few minutes until smooth.

Sip and Smile

Note: I am learning with my new blender that the longer I let things blend on high, the frothier and smoother my smoothies are!

Dinner Party

So the BOY and I didn’t actually host a dinner party (although that sounds like fun!), but we did have our close friends over for dinner tonight.  We love hosting our friends, especially in the summer time when we fire up the grill!  When the weather is too cold for grilling, I struggle with what to make for dinner.   Since my crockpot has been so helpful this winter, I thought maybe it should be in charge of Saturday night dinner.


The Menu

Crockpot Pulled Pork


Mac n’ Cheese

Green Beans

Dessert Bars


The first challenge of dinner was finding pork shoulder or butt for the pulled pork.  Thankfully, the BOY is a meat consumer and knew exactly where to go.  A few minutes away, we found a little country store that sold a variety of meats. 




The pork was precooked so we had to adjust our cooking time/plan a bit.




There are so many pulled pork recipes that it is tough to know where to begin.  I ended up going with a variation of the Tex-Mex Pulled Pork from The Big book of Slow Cooker Recipes.


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I made a few changes to the sauce and because the pork was smoked and precooked, it added even more flavor!  The toughest part of making dinner (besides waiting to see if our pork turned out) was trying to get a picture while the BOY quickly filled his plate.




Even a good picture can’t convey how unbelievably juicy and flavorful the pulled pork turned out!  You’ll definitely have to dig out your crockpot and try it for yourself.  We made sandwiches with toasted Hawaiian bread and coleslaw.  Because the quantity is so big, this would be perfect for a casual dinner party, and we sent our friends home with leftovers.  Our friend’s brought a delicious appetizer of crab dip on a tortilla topped with avocado…it was so yummy that I will have to find you the recipe.  For sides, we had streamed green beans and baked Mac n’ Cheese.


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The eating happened way too quickly to get more pictures of anything other than licked clean plates (certainly not literally).  We retreated back to the family room for the 15th basketball game of the night (there were some serious nail biters) and dessert.




Wait until you see what I made for dessert!!!  I made two awesome new dessert recipes coming your way later today!


What do you like to serve at dinner parties?


Crockpot Pulled Pork

Adapted from The Big Book of Slow Cooker Recipes



3 pounds pork shoulder or butt

1 sweet onion, diced

8 ounces (or half a 15 ounce can) tomato sauce

1 1/2 – 2 cups BBQ sauce (I used Sweet Baby Rays)

1 4.5 ounce can of diced green chile peppers

1 tbsp chili powder

2 heaping tsp ground cumin

1 tsp dried oregano



Coat a large crockpot with cooking spray.  In crockpot mix together tomato sauce, bbq sauce, onion, green chile peppers, chili powder, cumin, and oregano.

Place pork in slow cooker and spread sauce to coat pork.

Cook on low, according to crockpot directions, 8-10 hours.

About 1 hour before done, shred pork with two forks and stir well into sauce.  Cook remaining hour on low.


Note: The recipe above is written for uncooked pork.  Since our pork was cooked, we cooked it on low 10 hours for 6 hours.  We had to cheat and check often to decide when to shred.  You know your crockpot, so choose the settings that you think will work best!



Mac n’ Cheese

From the Weight Watchers Pure Comfort Cookbook


1/2 pound whole wheat macaroni, about 2 cups

3 Tbsp unsalted butter

1 small onion, chopped

2 Tbsp all purpose flour

2 cups fat free milk

2 cups shredded fat free cheddar cheese (I used light cheese with 2% milk)

1/3 cup grated Parmesan cheese

1/2 tsp salt

1/4 freshly ground black pepper

1 (14.5 oz) can diced tomatoes, drained (ie Rotel)

1/4 cup plain dried bread crumbs



1. Preheat oven to 350. Spray baking dish with nonstick spray. 

2. Cook macaroni according to directions, omitting salt if desired.

3. Melt 2 Tbsp butter in a large sauce pan over medium heat. Add onion and cook, stirring occasionally until softened, about 5 minutes. add the flour and cook, stirring constantly, about 1 minute. Gradually whisk in the milk. Increase the heat and cook, whisking constantly, until slightly thickened, 3-4 minutes. Whisk in the cheddar cheese, Parmesan cheese, salt and pepper. Cook, whisking occasionally, until the cheeses melt, about 1 minute.

4. Remove the saucepan from the heat. Stir in the macaroni and tomatoes without their juice. Pour mixture into the baking dish. Melt the remaining 1 Tbsp butter in small nonstick skillet over medium heat. Add bread crumbs and cook, stirring constantly, until they are evenly coated, about 1 minute. Sprinkle over the dish and bake until bubbly and the top is golden, about 25-30 minutes.