Clean Eating Pork Carnitas

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Who doesn’t love Taco Tuesday!?  I make tacos all the time around here…..so this past week, I decided to mix it up and little bit.  I strayed from the usual turkey tacos and went for a recipe I have been eyeing forever!  Pork carnitas. Let me tell you, they were delish!  They will def be a regular in our taco rotation from now on!  And the best part is, there was plenty left over for lunches for the week!

Clean, 221 Day Fix approved and really freaking good.  Trust me – you want to give these a try!

Ingredients:

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3 lbs of Pork Loin

1 bay leaf

1 1/2 cup of water

To make the rub combine:

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2 tbsp of chili powder

2 tsp of cumin

1 tsp of ground coriander

1/2 tsp cloves

1 tsp onion powder

1 tsp garlic powder

1 tsp sea salt

1 tsp oregano

Directions

Mix all spices together except the bay leaf in a bowl. Rub down the entire pork loin with the spices and place in your slow cooker. Add the bay leaf and water and cook on low for 6-8 hours.

Keep an eye on the pork just to make sure the water doesn’t absorb and it dries out.  If you have to add more liquid please do. Your pork should pull apart easily so you can shred it. Once it is able to be shredded take it from the crock pot, shred and then place back into the crock pot. Stir the meat to coat with the juices.

You can fill a red container with this for the 21 day fix!

For the Carnitas you will need:

Corn Tortillas
Black or Pinto Beans in a can
Romain Lettuce
Diced Tomatoes
Diced Avocado
Shredded cheddar cheese

Cilantro Lime Topping (Do not leave this out – takes these to  whole new level)

Greek yogurt
1/4 Cup Fresh Lime Juice
1/4 Cup Fresh Cilantro Chopped
1 lime cut into wedges for garnish

Combine these ingredients in a bowl for the dressing and set aside.

I chose to serve the black beans on the side, but you could add the drained beans with 1/2 of a cup of water to a pot on the stove over medium heat and cook until heated through.  Gently mash with a fork until they reach your desired consistency.

Lightly spray your corn tortillas with cooking spray and place on a foil lined baking sheet.
Crisp in the oven on 350 degrees for 8-10 minutes until desired crispiness.

Next step is to assemble the goods!

So take your corn tortilla and add your fixings to make yourself a pretty sweet Carnita.
Add a dollop of the dressing on top and enjoy!

Give them a try and let me know what you think!!

Clean Turkey Chili

Just when we thought summer was officially here in the south, we get a cold, rainy few days.  I’m not complaining though…..because I’ve been craving some chili and it just doesn’t seem right to make chili on an 80 degree day.  Sooo, I took advantage of the chilly weather and put my favorite recipe to the test.  And I’ll tell you the one thing that’s better than a warm bowl of chilly on a cold evening – a warm leftover bowl of chili for lunch the next day!  I swear this stuff is even better a day or two after I make it!

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What I love most about this recipe is the fact that you literally have no idea that its turkey instead of beef.  And its the right combo of tomatoes, meat, beans, and spice!

Here’s the recipe if you want to give it a try!

Clean Turkey Chili:

1lb ground turkey

2 tbsp. olive oil

1 clove of garlic, minced

1 small onion chopped

1 tsp salt

1 tsp dried basil

chili powder to taste (I probably use about 1/4 a cup)

1/2 tsp oregano

1/4 tsp black pepper

1 can (60 oz) stewed tomatoes

1 can (16 oz) kidney beans

Directions:

Heat oil in large saucepan

add garlic and saute for 30 seconds

Add onion and cook over med high heat until onions begin to brown

Add turkey – cook until no longer pink

Add salt, chili powder, oregano, basil and black pepper, stirring well

Add tomatoes and beans (undrained)

Simmer at least 15 minutes (I like to let it simmer for about an hour!)

Garnish with cheese, greek yogurt.  I sometimes like to add some diced avocado as well

Enjoy!