Category Archives: Food!

Jen’s Easy Slow Cooker Posole

Posole is a holiday staple here in New Mexico. A more traditional recipe can be found on the wrapper of Bueno Frozen Hominy, but my version is easy-peasy and doesn’t include pigs’ feet. It could be called the white-girl version, but it’s still caliente and delicious.

posole ingredients

Ingredients

Easy Posole

Ingredients:

1 lb bag frozen hominy

1 container Bueno Red Chile
(I use HOT but MILD or MEDIUM are      also available.)

1 package pork loin

1/4 c chicken bouillon powder
(I use Knorr “Caldo con Sabor de Pollo”)

1T cooking oil
(I used a garlic infused oil.)

Prepare hominy by boiling on stove top until kernals pop, about 2 hours. Add water as necessary. Add chicken bouillon any time after water reaches a boil. Once hominy has began to puff out, transfer to crockpot. Stir in thawed Bueno Red Chile, cook on high. (Add more water if necessary.)

Meanwhile, chop pork loin into bite-sized cubes. Cook in 1T oil on stove top until no longer pink. Add cooked pork to crockpot and continue to cook on high heat. This isn’t science, I usually leave it in the crockpot over night 8-12 hours because I really like it to marinate. If you cook the pork all the way through before adding, it could be eaten immediately.

Posole

Posole

Printable Recipe

Printable Recipe

Download PDF

Happy day in Jen-land!

Fit Girl’s Guide reposted my photo on instagram and I’m geeking out! This community is so awesome! I am certain that I would have slacked off and gained another 20lbs if it hadn’t been from all the support I’ve received here. I spend all my free time on instagram, which is a big reason that I stink at blogging so much. I hope to start posting here more regularly. In the meantime, I’m on instagram and look at this fabulous pudding! <3

quinoapudding

Quinoa Pudding

I absolutely love this dish! I could eat it every day. I won’t be posting the recipe here because it is copyrighted but you can get it from the Fitkini Body Challenge book from Fit Girl’s Guide.

 

Green Chile Papas

This is one of my favorite breakfasts. Here in New Mexico you can get the full fat version at many restaurants for breakfast, but you’ll spend upwards of 1000 calories that way. I have been making this healthy version for a while, and recently have been able to omit salt/pepper and found it still tastes delicious!

Healthy Green Chile Papitas

Healthy Green Chile Papitas

*Makes 1 serving at 405 calories

Green Chile Papas

2 cups Frozen shredded hashbrowns
2 eggs
6T 505 Green Chile Sauce (Mild, Medium or Hot)
1/4 cup cheddar cheese

Spray skillet with cooking spray (I use coconut oil spray) and cook hashbrowns over med-high heat. Brown one side then flip and brown other side. (You can add salt/pepper if you like but I find the cheese and chile eliminates the need for it.)

Meanwhile, heat the green chile sauce in the microwave or in a saucepan, and cook your eggs to your desired style. (I like my yolks runny for this recipe because they mix with the hashbrowns and are soooo good!)

When the hashbrowns are cooked, top with cheddar (pepperjack also works great), green chile, then eggs.

 

 

505 Green Chile Sauce

505 Green Chile Sauce

505 Green Chile is a staple around here. It used to be impossible to find REAL green chile outside of New Mexico, but I know that Walmart has started carrying this and I think it is becoming more widely available. If you can’t find it in your grocery store you can order it here if you live in the continental U.S.A.

 

Easy Oatmeal Blueberry Pancakes

Blueberry Pancakes

Scroll to bottom for printable recipe.

This is an old favorite of mine! I found it in a magazine years ago. It healthy and filling due to the protein that the cottage cheese adds. If you aren’t a fan of cottage cheese, don’t worry! I promise you won’t be able to taste it!

*2 servings at about 310 calories each (not including the butter or syrup so don’t forget to count those if you are adding them)

Oatmeal Blueberry Pancakes

1 cup old-fashioned rolled oats
1/2 cup low-fat cottage cheese
2 large eggs
1t vanilla extract
1 cup blueberries
1T butter and/or maple syrup
(or topping of choice)

Combine oats, cottage cheese, eggs, and vanilla in blender.
Blend until smooth.
Stir in blueberries.
Heat a large nonstick skillet over medium heat.
Coat with cooking spray.
Drop mixture onto skillet making 2 larger pancakes or 4 smaller pancakes.
Cook until tops have bubbles and edges look cooked before flipping.
Turn pancakes and cook until golden.
Top with butter and syrup.

oatmealblueberrypancakes

Printable Recipe

Oatmeal Blueberry Pancakes PDF

Zucchini & Black Bean Casserole

blackbeancasserole

Scroll to bottom for PDF

 

This is one of my favorite dishes! At 370 calories it is healthy, filling, and it freezes well! I like to make it ahead of time and divide it into portions I can grab for an easy lunch.

*Serves 4 @ 370 calories per serving

Ingredients:
1 bell pepper (your choice)
1 small onion (chopped)
1 zucchini (chopped)
1T olive oil
2 cans Rotel
1 15oz can black beans (drained)
1 can green chile
2t chili powder
1t cumen
1/2c cheddar cheese
9 corn tortillas

cookingcasserole

Super easy to prepare!

 

Instructions:
Preheat oven to 350° and coat baking dish with cooking spray.

Cook bell pepper, onion, and zucchini in 1T olive oil in a large skillet.

Stir in Rotel, black beans, green chile, chili powder, and cumen. Bring to boil and let simmer for 5 minutes.

Tear tortillas into quarters and layer dish alternating tortillas and the mixture. Finish with a layer of tortillas on top and sprinkle with 1/2c cheddar cheese.

Bake 25 minutes at 350° until hot.

Zucchini Casserole

Zucchini Casserole

Zucchini Casserole PDF

 

 

Healthy Girl Sundae

One of my go-to desserts these days is a Greek Yogurt Sundae. I have to laugh to myself as I type that because just a few weeks ago I would have scoffed at the idea of considering fruit and yogurt a “dessert.” Fact is, it’s delicious and guilt-free. Oh and super easy–bonus!
image

Healthy Girl Sundae (under 250 calories)
1/2 cup vanilla greek yogurt
1/2 cup frozen fruit (I use raspberries, blueberries, blackberries, strawberries.)
1 Tablespoon mini-chocolate chips