The other day I had a 12 hour work day and I knew I would need to have something in the crock pot for when I got home. I did chipotle pork. I pureed a can of chipotles in adobo and put that in the crock pot with one can of diet coke and a pork loin. Set it to low and let it cook 12 hours. MMM
It made a TON so I had leftovers and last night I had pork tostadas.
Corn tortillas baked in the oven topped with chipotle pork, coleslaw mix, fresh onion, avocado, non fat greek yogurt, and then extra chipotle pork juice. It was seriously AMAZING.
This morning I made pumpkin pie overnight oats thanks to pinterest and it was FABULOUS.
Mix ingredients together - amounts to your taste- put in a jar and stick in the fridge overnight. In the morning stick in the microwave for 2-3 minutes. Optionally top with nuts and honey or syrup
(PHOTO COURTESY OF GRACE DICKINSON OF FOOD FITNESS)
For lunch I was inspired by hungry girl AGAIN and made a pizza bagel. I used a 100 calorie whole wheat bagel thin and put 15 turkey pepperoni on top of one slice and then sliced up a piece of string cheese. I added this to the top of the pepperoni. Put the bagel top on and microwave for about 30 seconds. Dip in a low calorie marinara and ENJOY. Under 300 calories and so tasty. Definitely satisfies the craving for pizza
Dinner was CURRY again haha. A co-worker said they think I love curry too much because I make it alot. Tonight is coconut curry shrimp with udon noodles..
Cole Slaw mix
Can of light coconut milk
Sautee onions, bell pepper, and cole slaw mix with coconut oil
Once soft add garlic, sriracha, and ginger to taste
Add in coconut milk and red curry paste and let cook until all veggies are fully softened. Then add shrimp and snap peas.
Boil udon noodles while snap peas and shrimp cook.
Toast up almonds and coconut and chop cilantro and green onion for toppings
SERVE AND ENJOY