Stuffed Pork Tenderloin

Sometimes I get a taste for specific types of food and can't get it out of my head. I had a taste for some Mediterranean flavors a while back and wasn't finding anything that sounded good to me. I decided to create my own recipe, over the rest of the day I kept jotting down ingredients to see what might match. That night I looked at what I had jotted down and what I had in the cabinets and this recipe was born! I liked it so much that I have not even tweaked it. Even better this makes about 8 servings for only 5 points plus per serving!

Ingredients

1 lemon, juiced

4 T Olive Oil

1 T Dried Oregano

1 T Dried Rosemary

3 Garlic Cloves, Crushed or Minced

2 lbs Pork Tenderloin

1 Medium Onion, Cut into 1" Pieces

1 Green Pepper, Cut into 1" Pieces

2 T Grated Parmesan

2 T Fresh Parsley, Chopped Finely

1/4 t Salt

1/4 t Pepper

1/3 c Sun Dried Tomatoes in Olive Oil, Drained, Dried and Minced
Toothpicks

Directions

1. Slice the Pork Tenderloin lengthwise but not all the way through.

Slow Cooker Baked Chicken Burritos

My Sous Chef inspecting the spices

When I first ran across this recipe on Laaloosh I was wondering how someone would slow cook a burrito. Well only the filling is slow cooked, it is then wrapped and covered in enchilada sauce and a small amount of cheese and baked. These are packed with so much flavor I am trying to figure out when I can make them again!

Ingredients

1 lb Skinless Boneless Chicken Breasts

1 - 15 oz can Diced Tomatoes

1 Large Green Pepper, Sliced Thinly

1 - 4 oz can Chopped Green Chilies
1 can Jalapeno Infused Black Olives

1 Medium Red Onion, Sliced Thinly
4 Cloves Garlic, Minced
1 Packet Taco Seasoning*

8 Tortillas
1 - 15 oz Can Enchilada Sauce
1 c Reduced Fat Mexican Cheese

* I created my own taco seasoning because I don't like the amount of sodium in normal mixes. I will list that recipe below.

Directions

1. Place Chicken, Tomatoes, Green Pepper, Green Chilies, Black Olives, Onions, Garlic, and Taco Seasoning in the Slow Cooker. Cook for 5-6 Hours on Low.

Easy Salsa Verde Chicken Tostadas

One of my main focuses when cooking is healthy foods. My wife is doing Weight Watchers and I have found that the best way that I can be supportive is by cooking meals that not only fit within the program but also are tasty because otherwise we both fall off the wagon and start eating more junk food. I have found that not only has it be a benefit to her program but I feel much better as well. For those of you who are also doing weight watchers, I will post the points for a recipe whenever I have them. (Which is most times.)

Recently, I have been really inspired to use Mexican flavors in my food. This recipe is one that I made from www.SkinnyTaste.com but Tammy and I both felt as if it was missing something so I made my own little addition that we both feel brings it all together and only adds one point per tostada. Black Bean Hummus inspired by Spark Recipes.

I need to work on my photography and presentation skills but I swear it tastes great!

6 ww points plus per tostada (we generally eat 2 for a meal.)

Ingredients and Directions:

Black Bean "Hummus"

2 Cans Black beans, Drained and rinsed

1 small onion, diced

1/2 green pepper, diced

4 cloves garlic minced

2 T ground cumin

1 1/2 t olive oil

2 T chopped fresh cilantro

1/4 c salsa verde

1. Place drained and rinsed black beans in the food processor and pulse a few times to start to chop up the beans.