Pork Tenderloin Fajitas

Pork Tenderloin Fajitas

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

 

Ingredients

  • 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

 

Directions:

  • 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.

Nutrition Facts

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.

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Tomato Salad With Bacon Vinaigrette

Tomato Salad With Bacon Vinaigrette

Everyone will be eating their vegetables thanks to this stunning salad.

This bright and beautiful salad is filled with flavor, thanks to fresh heirloom tomatoes and a homemade bacon vinaigrette.

 

YIELDS:8 servings                  TOTAL TIME: hours 15 mins

 

INGREDIENTS

4 slices thick-cut bacon, chopped
1 small onion, chopped
3 tbsp.  sherry vinegar
2 tsp. Dijon mustard
2 tbsp. olive oil
1 lb. Heirloom tomatoes, cut into wedges
1 oz. blue cheese, crumbled

Fresh chives, chopped

 

DIRECTIONS
  1. Cook bacon in a medium skillet on medium heat, stirring occasionally, until crisp, 8 to 10 mins. Transfer to a paper-towel-lined plate with a slotted spoon; pour off all but 2 Tbsp. grease. Add onion. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add sherry vinegar and Dijon mustard; cook, scraping up any brown bits, until incorporated, 1 minute. Remove from heat; whisk in olive oil. Arrange tomatoes on a platter and drizzle with vinaigrette. Top with bacon, blue cheese, and chives.

 

Tomato Salad With Bacon Vinaigrette
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Star Wars: Bantha Kabobs Cave Tools

Star Wars: Bantha Kabobs Cave Tools

Need a Star Wars inspired recipe to feed the whole crew? These Bacon Bantha Kabobs are loaded with fresh fruits and veggies, grilled with a touch of bacon wrapped goodness using. Oh, and bonus: this Star Wars food is paleo and clean too!

With Star Wars: The Force Awakens opening later this month, all things are Star Wars Level 10 all the time in my house.  The paleo force has grown strong with us since we got back on the wagon in late November so we’ve been cooking at home more, trying to add new recipes to our repertoire besides spaghetti squash spaghetti.  Since we don’t have Bantha meat here on Earth, we opted for bacon instead to create a Wookie style meal that everyone from kids to adults will love.

While the kids are waiting to dig in, make these …

 

HOW TO MAKE SKEWERS ON THE GRILL

I received a set of skewers from CaveTools.com earlier this month to try. Immediately Xaver wanted to grill with them! We decided to go with bacon wrapped skewers. Nothing’s better on paleo than eating nitrate free uncured bacon on all the things!

Kabob-Rack-CaveTools-Jpriest

The skewer set from Cave Tools comes with 5 skewers on a rack. The rack is awesome because you can cook the skewers on the grill without worrying about them sticking or the food falling off – the skewers are suspended in the air by the rack. Close the lid of the grill and the food cooks as it is surrounded by the heat of the grill and infused with delicious smoky flavor.

 

INGREDIENTS

  • 2 Apples
  • 1 lb D’Artagnan Foods Hickory Smoked Nitrate-Free Pork Bacon
  • 2 cups Pineapple Chunks
  • 1 Onion
  • 1 Bell Pepper
  • 24 Mushrooms

INSTRUCTIONS

Chop all of the ingredients to 1.5″ square pieces except for the bacon and mushrooms. Leave the mushrooms whole. Thread one end of the bacon onto the skewer. Then add a vegetable or fruit piece. Wrap the bacon around the vegetable or fruit, pressing the skewer through the bacon again. Repeat until the skewer is filled. Lay the skewers on the Kabob Set rack and place on a hot charcoal grill. Close the lid of the grill and cook until the bacon is crispy and the vegetables are tender, about 15 minutes. Use the disc on the skewer to slide the vegetables, fruit, and bacon from the skewer.

 

NUTRITION

  • Serving Size: 1 skewer
  • Calories: 431
  • Sugar: 16.3
  • Sodium: 19.9
  • Fat: 38.2
  • Carbohydrates: 20.2
  • Protein: 4.9
  • Cholesterol: 36.6

 

HOW TO SERVE KABOBS

Everything on the skewer slides off easily by sliding the disc from the handle towards the open end of the skewer. It’s such a smart design feature! The metal at the end of the skewer is pressed so that disc cannot accidentally slide off of the skewer.

Remove kabobs from skewer

 

 

Star Wars: Bantha Kabobs Cave Tools
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Tofu Masala

Tofu Masala

This supersimple vegetarian dish from F&W’s Kay Chun is hearty, spicy and delicious with a glass of Chenin Blanc.

 

This flavorful tofu masala dish can be thrown together easily and makes for the perfect weeknight I-don’t-want-to-cook-but-I-want-a-homemade-meal dinner.

 

 

Total:  30 mins                                   Yield:  4

 

Ingredients:

 

3 tablespoons canola oil

1 small onion, chopped

1 serrano chile, chopped

1/4 cup finely chopped garlic

1/4 cup finely chopped peeled fresh ginger

4 teaspoons ground coriander

4 teaspoons garam masala

2 medium tomatoes, chopped

One 14-ounce package firm tofu, drained and cubed

Chopped cilantro, for garnish

Steamed basmati rice, for serving

 

Directions:

Step 1

In a large nonstick skillet, heat the oil. Add the onion, serrano, garlic, ginger, coriander, garam masala and tomatoes and cook over moderate heat, stirring, until fragrant and saucy, about 8 minutes. Stir in the tofu and 1 cup of water and bring to a simmer. Garnish with cilantro and serve with basmati rice.

 

Suggested Pairing:

Pair with a juicy, tropical fruit-inflected South African Chenin Blanc.

 

 

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Soy-Glazed Meatloaf

Soy-Glazed Meatloaf

Ground beef mixed with balsamic vinegar, soy sauce, onion and parsley creates a kicked-up meatloaf recipe that will be your family’s new go-to. The secret to moist meatloaf? A generous amount of meatloaf glaze brushed over the loaf before baking, of course! This soy-glazed meatloaf is doused in a delicious mixture of ketchup, brown sugar and— you guessed it— umami-rich soy sauce. Made from a fermented paste of soybeans and roasted grains, this Chinese condiment lends an earthy, salty taste to everything it touches.

Got allergies to soy? You’ve got options. Try gluten-free tamari, which is often made without wheat, and is thicker, darker, and milder in flavor. Coconut aminos, a slightly sweeter sauce made from coconut tree sap and salt, makes a great paleo-friendly pick.

 

CAL/SERV: 275          YIELDS: servings             PREP TIME: hours mins             TOTAL TIME: hour mins

 
 

Ingredients:

2 tbsp. ketchup
1 tbsp. brown sugar
1 tbsp. plus 1 tsp reduced-sodium soy sauce
2 large eggs
1 tbsp. balsamic vinegar

Kosher salt and pepper

1/2 c. panko
1 small onion, coarsely grated
1/2 c. fresh flat-leaf parsley, finely chopped
1 1/2 lb. ground beef chuck

Mixed green salad, for serving

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Directions:

  1. Heat oven to 375°F. Line rimmed baking sheet with foil. In bowl, combine ketchup, brown sugar and 1 teaspoon soy sauce.
  2. In large bowl, whisk together eggs, balsamic vinegar, remaining tablespoon soy sauce and ½ teaspoon each salt and pepper; stir in panko and let sit 2 minutes. Add onion and parsley and mix to combine.
  3. Add beef and mix just until incorporated. Transfer mixture to prepared baking sheet and shape into 9- by 3½-inch loaf.
  4. Brush loaf with ketchup mixture. Bake until internal temp registers 150°F, 40 to 45 minutes. Let rest 5 minutes before slicing. Serve with salad if desired.

Nutritional Information (per serving): About 275 calories, 14.5 g fat (5.5 g saturated), 23.5 g protein, 430 mg sodium, 11 g carbohydrate, 1 g fiber

 
 

Soy-Glazed Meatloaf
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