Total Time: Prep/Total Time: 25 min. Makes: 4 servings
These easy slow cooker pork fajitas offer loads of taste appeal. Sizzling tenderloin and veggies are tossed with a bold cilantro sauce and tucked into tortillas for a fun take on taco night. —Rachel Hozey, Pensacola, Florida
- 1/4 cup minced fresh cilantro
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 pork tenderloin (1 pound), thinly sliced
- 1 tablespoon canola oil
- 1 small onion, sliced and separated into rings
- 1 medium green pepper, julienned
- 4 flour tortillas (8 inches), warmed
- Shredded cheddar cheese and sour cream, optional
- In a small bowl, combine cilantro, garlic powder, chili powder and cumin; set aside. In a large skillet, saute pork in oil until no longer pink. Add onion and green pepper; cook until crisp-tender.
- Sprinkle with seasoning mixture; toss to coat. Spoon onto tortillas; serve with cheese and sour cream if desired.
1 fajita: 327 calories, 11g fat (2g saturated fat), 63mg cholesterol, 299mg sodium, 29g carbohydrate (2g sugars, 1g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
This beautiful layered cake has a creamy filling with a mild pumpkin flavor and a little spice. It’s quick and always turns out so well. The nuts and caramel topping add a nice finishing touch.
This is a great recipe. Very light and not too sweet with a great pumpkin flavor.
I did use more pumpkin spice than what the instructions states, a little less confectioners sugar, and used no nuts. I had lots of coworkers asking where the recipe came from.
1 package yellow cake mix (regular size)
1 can (15 ounces) solid-pack pumpkin, divided
4 large eggs
1/2 cup 2% milk
1/3 cup canola oil
1-1/2 teaspoons pumpkin pie spice, divided
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
1 carton (16 ounces) frozen whipped topping, thawed
1/4 cup caramel ice cream topping
Pecan halves, toasted
- Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
- Combine cake mix, 1 cup pumpkin, eggs, milk, oil and 1 teaspoon pie spice; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pans.
- Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely.
- Beat cream cheese until light and fluffy. Beat in confectioners’ sugar and the remaining pumpkin and pie spice until smooth. Fold in whipped topping.
- Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate; spread with a fourth of the filling. Repeat three times. Drizzle with caramel topping; sprinkle with pecans. Store in refrigerator.
1 slice: 476 calories, 24g fat (12g saturated fat), 82mg cholesterol, 367mg sodium, 58g carbohydrate (41g sugars, 1g fiber), 6g protein.
I’m sure you’ve heard by now that I got an Instant Pot for Christmas and I’m love, love, loving it! If you don’t know what an Instant Pot is, well it’s an electric pressure cooker; very similar to a crockpot only faster. I like to say it’s a crockpot on steroids! You can cook just about anything in an Instant Pot, so long as you can fit it in the pot that is. I doubt you can fit a 15 pound whole turkey, but you can definitely fit a 5 pound whole chicken. That’s what I do when I make Instant Pot Roasted Chicken!
Instant Pot Roasted Chicken is a tender (fall off the bone) juicy chicken that you cook in under an hour. Yup Roasted rotisserie like chicken cooked in less than hour! How much better can it get?
Seriously how easy is that? Making Instant Pot Roasted Chicken doesn’t require a lot of planning, just be sure you have a defrosted chicken before you start and that you take out all the chicken parts from the cavity. I use those parts to make stock for the gravy.
Ready to make this delicious Instant Pot Roasted Chicken? Here’s how!
1 whole chicken up to 5 pounds
1 Tbs Kosher Salt
1 Tbs Garlic Powder
1 Tbs Paprika
1 Tsp Black Pepper
1 Tsp Dried Rosemary (optional)
1 Sprig of fresh Rosemary (optional)
1/4 Cup Canola Oil
1 small onion peeled
1 Cup chicken broth
Remove all parts from the cavity – you can boil them with seasonings to use as stock for a gravy
Rinse chicken and pat dry with paper towel
Place onion in cavity
Combine all seasonings in a small bowl and add oil to them, stir well
Turn on Instant Pot and set to sauté
Rub 1/2 of oil mixture to breast side of chicken
Place chicken breast side down into hot Instant Pot
Carefully rub remaining oil mixture to back of chicken
Cook for 4 minutes
Turn Chicken over onto its back and cook for another 4 minutes
Then remove chicken from pot and turn pot off
Place trivet on bottom of pot, then pour broth into pot
Return chicken to pot breast side up
Place sprig of rosemary on top of chicken (optional)
Secure lid making sure valve is in the sealing position
Set pot on Manual and adjust time to 25 minutes
Let pot depressurize naturally, do not move valve to venting position
Remove lid and transfer chicken to serving dish.
Let chicken rest in serving dish about 5 minutes before cutting.
Instant Pot Roasted Chicken