Carnitas

I've been obsessed with carnitas since the first time I've ever tried them.  I never thought about making them myself though.  Typically, I would just go to the Mexican grocer and pick up some already prepared.  I decided it was time to learn how to do this myself.  I would say these were awesome for my first time, but there is definitely room for improvement.

Carnitas in the Slow Cooker
A Hudocks to Haddocks Original Recipe

• 3.5 lb pork shoulder
• 6 oz goya green chilies
• 1 tbsp. cumin
• 3/4 cup of chicken broth
• 6 packets of Sazon

Directions:

1. Wash defrosted pork shoulder and place in crockpot
2. Cover in green chilies.  Add cumin and chicken broth.
3. Cook on low for 8 hours, flipping shoulder over halfway through cooking time.
4. Remove pork shoulder from crockpot, shred with 2 forks, add sazon and mix well
5. Serve on flour or corn tortillas.

Notes:

• Optional toppings: salsa, cheese, sour cream, lettuce, tomato
• I put this in the crockpot and then was running errands for several hours, so I came home after 6 hours of cooking to look at it and see that it needed to be flipped.  I flipped it and put it on high for those last 2 hours, so I figured 8 hours, flipping midway, should do.
• I wish I has more time for this dish, since I would have liked to add the sazon and throw it back in the crockpot for another 30 min - 1 hour for it to cook in the flavoring better.

Strawberry Shortcake... on a stick!

I find that foods on sticks always go over well with our group of friends.  We're all trying to eating healthier though so I knew I had to go healthy with my dessert choice.  I found this Weight Watchers recipe and gave it a try!

Strawberry Shortcake on a stick!
Adapted from Weight Watchers Cookbook

• 1 pound of fresh strawberries, halved
• 12 shortcakes, quarted
• 1/4 cup of chocolate chips
• 1 tsp butter 

Directions:

1. Alternate shortcake and strawberries on a skewer
2. Place on a wax paper lined baking sheet
3. Melt chocolate chips and butter in a double boiler or in the midcrowave
4. Drizzle chocolate over kabobs
5. Chill for 10 minutes or until ready to serve

1 Serving = 1 Kabob
1 serving = 2 points

Spinach Feta Dip

Another one from LaaLoosh!  It did not look very pretty, so I had to explain to people what it was so they were not scared.  It ended up being a huge hit!  I served this with a veggie platter, tortilla chips and crackers.

Spinach Feta Dip

Adapted from LaaLoosh

• 4 1/2 cups spinach ( fresh & chopped)
• ¼  cup green onions (chopped)
• ½ cup reduced fat cream cheese
• ½ cup fat-free sour cream
• 1 tsp crushed red pepper flakes
• 2 tsp minced garlic
• 1/3 cup crumbled fat free feta cheese ( didn’t really measure, I used about ½ container)
• 2 tsp fresh lemon juice
• Sea salt and pepper to taste

 

Directions:

1.      In a medium skillet, heat 1 tbsp of olive oil.  Once hot, add spinach and toss for a few minutes or until the leaves just begin to wilt.

2.      Place spinach, green onions, cream cheese, garlic, sour cream, feta cheese, crushed red pepper, chives, lemon juice in a blender; puree. Taste dip and add salt and pepper to taste. Empty dip into a serving bow and dig in!

Entire recipe makes 8 servings
Serving size is 3 tbsp
Each serving = 1 Point Total

Buffalo Chicken Dip - WW Edition

I was so happy to find this blog with all of its glorious Weight Watchers recipes.  I made this dip for a jewelry party I hosted.  I served it with tortilla chips, crackers and veggies.

Buffalo Chicken Dip

Adapted from LaaLoosh

Ingredients:
- 16 oz boneless, skinless chicken breasts
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 8-oz. fat-free cream cheese, softened
- 1/2 cup fat free sour cream (I added another tablespoon)
- 1/2 cup hot sauce (I use Valentino’s)
- 2 tbsp low calorie butter (I used country crock light spread)
- 1/2 packet of dry ranch dressing mix  

   Directions:

1.  Preheat oven to 325 degrees.

2.   Rub chicken breasts with salt, pepper, garlic powder and onion powder. Spray a skillet with non-fat cooking spray, and set on med/high heat. Put in chicken breasts, and cook until brown on both sides and meat is cooked through. Set aside. Once meat is cool, cut it up into bite sized shredded chunks.

3.      In a large bowl, stir cream cheese and butter until smooth. Add in chicken and other remaining ingredients, and mix until thoroughly combined.  Move to corningware.

4.      Bake in the oven for about 20-25 minutes, or until dip has heated all the way through.

Entire recipe makes 12 servings
Serving size is approx 1/2 cup
Each serving = 2 Point Total

Peanut Butter Truffle Brownies

If you are looking for a great treat for your next party, look no further.  These brownies were AH-MAZING!  They disappeared before I could even get a good pic!

Peanut Butter Truffle Brownies

Adapted from Betty Crocker Website

Brownie Base

• I box brownie mix (I used Pillsbury Milk Chocolate Brownie Mix

• Water, vegetable oil and eggs called for on brownie mix box

Filling

• ½ cup butter, softened
• ½ cup creamy peanut butter
• 2 cups powdered sugar
• 2 teaspoons milk

Topping

• 1 cup milk chocolate chips
• ¼ cup butter

1. Heat oven to 350°F. Grease bottom only of 13×9-inch pan with cooking spray or shortening.

2. In medium bowl, stir brownie mix, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.

3. In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.

4. In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. Store covered in refrigerator.

Macaroni Salad

I am not a mayo person so foods like pasta salad, chicken salad, potato salad, etc. never enter my mouth.  This never stops me from making it for others though.  I was recommended this recipe for someone who does not like pasta salad.  I tweaked it a bit (cut down on the mayo) so I actually ate it and enjoyed it!  I hope you do too.

Pasta Salad

Adapted from Jamie Cooks

·  1 lb. Elbow Macaroni, or curly pasta

·  ¼ large Spanish Onion (minced)

·  1 Celery Stalk (minced)

·  ¼ cup chives (minced)

·  ¼ cup Fresh Parsley (minced)

·  1 Tbsp Lemon Juice

·  1 Tbsp Dijon Mustard

·  ¼ tsp Garlic Salt

·  ½ tsp Chili Powder

·  1 cup Mayonnaise

·  Black Pepper, freshly ground

·  Kosher Salt

Directions:

1. Cook the macaroni in a large pot of salted water, until al dente. Drain & rinse under cold water. Set aside.
2. In a mixing bowl, combine the onion, chives, celery, parsley, lemon juice, mustard, garlic powder & chili powder.
3. Add the macaroni & stir to combine. Let the mixture sit for a few minutes, for the flavors to meld.
4. Add the mayonnaise, stir well and season with salt & pepper to taste.
5. Serve immediately, or refrigerate for up to 2 days.

Antipasto Salad

My goal was to make antipasto on a stick, but I ran out of time so I just left it as a salad instead.  

Antipasto Salad

A Hudocks to Haddocks Original Recipe

• 10-15 cherry tomatoes (sliced)
• 6 oz can of whole sliced mushrooms (drained)
• 8 oz block of mozzarella cheese (cubed)
• 8 oz can of quartered artichoke hearts (drained)
• 8 oz can of black olives (drained)
• ¼ pound of thinly sliced genoa hard salami (quartered)
• ½ cup of Italian dressing (I use light Italian dressing)
• 1-2 tsp crushed red pepper
• 1-2 tsp ground black pepper

Directions:

1. Add first 5 ingredients together in a medium bowl with a cover.
2. Add in next 3 ingredients.  Cover and shake until well mixed.
3. Refrigerate until ready to serve.