Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Salsa Verde Pork

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Life can get hectic, and planning weekly meals isn’t always easy. That’s why this Salsa Verde Pork recipe is a game-changer! Cook it in your slow cooker during the day, and when you get home, you’ll have two delicious options ready to go. Serve it up as flavorful Salsa Verde Pork Tacos or transform it into a hearty Green Chili Pork Stew. Either way, you’ll have dinner on the table in 30 minutes or less—fast, easy, and full of flavor!

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Salsa Verde Pork
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Servings
12 4 ounce servings
Servings
12 4 ounce servings
Salsa Verde Pork
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Servings
12 4 ounce servings
Servings
12 4 ounce servings
Ingredients
Servings: 4 ounce servings
Units:
Instructions
  1. Either place a slow cooker liner in the slow cooker or spray with nonstick cooking spray
  2. Place the sliced onions on the bottom of the slow cooker.
  3. Add the country style pork ribs on top of the onions
  4. Then pour the salsa verda over the pork.
  5. Cover with slow cooker lid and cook on low for 6 -8 hours or on high for 3 to 4 hours.
  6. Once done pull out the pork and discard the bones. Shred the pork and add back to the slow cooker to combine with juices.
  7. Enjoy as is or use in either the Salsa Verda Pork Street Tacos or the Green Chili Pork Stew recipes.
Recipe Notes

Salsa Verda Pork Nutrition Facts Serving size 4 ounces (155g) servings per container 12 Amount per serving Calories 170 % Daily Value Total Fat 7 g 9 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 85 mg 28 % Sodium 250 mg 11 % Total Carbohydrate 3 g 1 % Dietary Fiber 1 g 4 % Total Sugars 2 g Added Sugars 0 g 0 % Protein 24 g Vitamin D 1 mcg 6 % Calcium 29 mg 2 % Iron 1 mg 6 % Potassium 476 mg 10 %

Green Enchilada Soup

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This Green Enchilada Soup is a comforting flavorful dish inspired by the tangy, savory flavors of green enchiladas.  Made with shredded chicken, green enchilada sauce, broth and green verde salsa, it’s creamy, mildly spicy soup is perfect for warming up on chilly days.


Green Enchilada Soup
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Servings
12 1 cup servings
Servings
12 1 cup servings
Green Enchilada Soup
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Servings
12 1 cup servings
Servings
12 1 cup servings
Ingredients
Servings: 1 cup servings
Units:
Instructions
  1. Clean and wipe your area.
  2. In a crock pot add chicken breasts, green enchilada sauce, salsa verde, chicken broth and northern beans
  3. About 30 minutes before serving remove chicken and shred.
  4. Add shredded chicken back to the crock pot and add the cream cheese and milk.
  5. Let cream cheese melt and stir until mixed well.
  6. Serve 1 cup of soup on a bowl and top with a sprinkle of Monterey jack cheese.
  7. Enjoy!
Recipe Notes

Crock Pot Green Enchilada Chicken Soup Nutrition Facts Serving size 1 cup servings per container 12 Amount per serving Calories 230 % Daily Value Total Fat 7 g 9 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 75 mg 25 % Sodium 540 mg 23 % Total Carbohydrate 13 g 5 % Dietary Fiber 3 g 11 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 28 g Vitamin D 0 mcg 0 % Calcium 80 mg 6 % Iron 2 mg 10 % Potassium 680 mg 15 %

Breakfast Power Bowls

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Beef up your breakfast with this grab and go option! Bonus: it packs a protein punch to keep you full until lunch!

Breakfast Power Bowls
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Servings
6
Servings
6
Breakfast Power Bowls
Votes: 1
Rating: 5
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Servings
6
Servings
6
Ingredients
Servings:
Units:
Instructions
  1. Place the lean beef roast, the salsa verde, and low sodium beef broth in a slow cooker. Cook on low for 6 hours.
  2. Wash, dry, and chop 2 russett potatoes. Coat with 1 tsp of olive oil and 1 tsp of pepper. Roast for 20 to 30 minutes on 400 degrees F or until cooked.
  3. Scramble 3 eggs, and shred the beef.
  4. Evenly distribute the potatoes, eggs, and the beef between 6 storage containers. Store in the fridge for up to 6 days.
Recipe Notes