Edible Cookie Dough Bites

 

INGREDIENTS

• 8 Tablespoons Salted Butter, room temperature
• ½ Cup Brown Sugar
• 1 Tsp. Vanilla Extract
• 1 Cup All Purpose Flour(or wheat)
• ½ Cup Mini Chocolate Chips (I like semi-sweet)

INSTRUCTIONS

• Bake your flour on a baking sheet at 350°F for 5 minutes to kill any bacteria. OR you can microwave it for 60-90 seconds on high.
• While your waiting, mix the butter and sugar together for 2 minutes on high. It is important to use a mixer so the butter and sugar become fluffy.
• Mix in vanilla and then add in your flour (once it is cooled). *If dough is too sticky to roll into a ball, add a little more flour. (Be careful not to add too much!)
• Finally, fold in your mini chocolate chips. Mini works best for bite size balls!
• Use a mini ice cream scoop to get evenly sized balls. Then roll your balls using the palms of your hands until they are nice and smooth.

  You can choose to cut the balls in half before you roll them for mini versions! (That is what I did.)
• Place your bites on a flat plate or baking sheet and put them in the refrigerator to allow them to harden a bit before stashing them away together. This will keep them from sticking together!

NOTES

Store your cookie dough in a sealed container or bag in the fridge for up to one week or in the freezer for up to 3 months!

Fresh Corn Salsa

 

Ingredients

• 2 cups cooked sweet yellow corn kernels, cut off the cob (from 3 cobs*)
• 2 small vine ripe tomatoes (seeded and diced)
• 1/2 cup red onion (diced)
• 1 scallion (diced)
• 1 jalapeño (diced (remove seeds for mild))
• 2 tbsp chopped cilantro
• 1 fresh lime (juice of)
• kosher salt and fresh pepper to taste

Instructions

• Combine all the ingredients and refrigerate for about an hour. Makes about 3 cups.

Notes

*If using frozen, thaw first.

To boil the corn, place peeled ears of corn in boiling water and cook 5 minutes, then drain and cool.

To microwave the corn, place a wet paper towel around each ear of corn and microwave about 3 to 4 minutes, until the corn is tender.

To grill the corn, place peeled ears of corn on the grill over medium heat and cook, turning until charred, about 10 minutes.
FROM: Skinny Taste

Copycat Cafe Rio Pork

INGREDIENTS

Seasoning Mixture:

• 1 tablespoon cumin
• 1 tablespoon regular or smoked paprika
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 2 teaspoons salt, I use coarse, kosher salt
• ½ teaspoon black pepper, I use coarsely ground

Pork:

• 3-5 pounds boneless sirloin pork roast or pork shoulder roast
• 1 cup root beer or cola soda
• 1 cup green salsa or enchilada sauce

Sauce:

• 2 cups red enchilada sauce (see note for homemade version)
• ½ cup light or dark brown sugar
• 8 ounces chopped green chiles, blend for smoother texture, if desired
• 1 cup green salsa or enchilada sauce

INSTRUCTIONS 

• Combine all the seasoning ingredients together in a small bowl. Measure out 2 tablespoons of the mixture and save for later.
• Cut the pork roast into large chunks (4-6 inches) and rub the remaining seasoning mixture (not the reserved 2 tablespoons) evenly over all sides of the pork.
• Pressure cooker: add the root beer/cola soda and the 1 cup green salsa/enchilada sauce to the insert of an electric pressure cooker. Stir to combine. Add the seasoned pork. Secure the lid, set the valve to seal and cook on high pressure for 55-60 minutes. Let the pressure naturally release for 10 minutes and then quick release the remaining pressure.
• Transfer the pork to a cutting board or pan and shred. Discard all but 1/2 cup of the cooking liquid in the pressure cooker. Add the pork back to the pressure cooker. Add the 2 tablespoons of reserved spices, red enchilada sauce, brown sugar, green chiles and green salsa/enchilada sauce and stir/toss to combine. Heat through using the saute function (stir often to avoid sticking) or slow cooker function (high for 30 minutes or so). Keep warm until serving.
• Slow cooker: add the root beer/cola soda and the 1 cup green salsa/enchilada sauce to the insert of a slow cooker. Stir to combine. Add the seasoned pork. Cover and cook on low for 8-9 hours or high for 5-6 hours until tender. Transfer the pork to a cutting board or pan and shred. Discard all but 1/2 cup of the cooking liquid in the slow cooker. Add the shredded pork back to the slow cooker. Add the 2 tablespoons of reserved spices, red enchilada sauce, brown sugar, green chiles and green salsa/enchilada sauce and stir/toss to combine. Cover and cook on high for 15-20 minutes until heated through. Keep warm until serving.

NOTES

Freezing: this cooked pork freezes amazing well. When I freeze, I don't bother heating through on the last step (once the red enchilada sauce and other ingredients are added) since the pork will heat through when thawed from the freezer and ready to serve.

FROM: Mel's Kitchen Cafe

Healthy Pumpkin Muffins

 

Healthier Pumpkin Muffins

Makes 12 muffins; Macros: 6g p / 14g c / 2g f 

1 and 1/3 cup Kodiak Cakes buttermilk flapjack pancake mix
1 scoop vanilla protein powder (I use Clean Simple Eats!)
1 cup canned pumpkin purée
1 large egg 
1 Tbsp vanilla extract
1/2 cup fairlife low fat milk
1 tsp pumpkin spice
1 tsp cinnamon
2 Tbsp sweetener (I use Truvia Sweet Complete but if you use regular sugar, adjust the macros!)
1 tsp baking powder
1/4 cup mini chocolate chips

Preheat oven to 350 degrees and line a full size muffin tin with 12 liners or grease the pan.
In a bowl add pumpkin purée, egg, milk, extract, and sugar substitute. Stir well.
In a separate bowl combine the pancake mix, protein powder, pumpkin spice, cinnamon, and baking powder.
Add dry ingredients into the wet ingredients a bit at a time and stir. Stir just combined. Then fold in 1/2 of the mini chocolate chips.
Scoop into muffin liners with a cookie scoop or large spoon. You won’t need more than one scoop as the muffin batter rises a bit. Add the other half of the chocolate chips to the muffins on top.
Bake for 18-22 minutes or until a toothpick comes out clean. Enjoy!! Keep in the fridge to stay fresh!