Hey Guys! So, it’s about that time again. Time for the kiddos to head back to school and your days are about to get crazy busy. Try this crockpot recipe to make things a little easier. Precut up veggies and pre-make rice.
1 larger can of red enchilada sauce
1 cup of pineapple juice
2 Tablespoon chili powder
2 tsp onion powder
¼ tsp paprika
2 Tablespoon of cumin
1/8 teaspoon cayenne
2 tsp salt
2 tsp of pepper
2 tsp fresh minced garlic
Pork tenderloin about 2lbs
1 tablespoon of olive oil
2 tsp cumin
2 tsp salt
1 tsp chili powder
Pineapple canned no added sugar in juice only
Orange bell pepper
Red bell pepper
Yellow bell pepper
- Place all enchilada ingredients in the crockpot. Stir until well combined
- Spray a large skillet with pam and heat to medium. Wisk all the pork ingredient in a bowl. Once combined rub pork down on all sides with the mix.
- Add pork to the skillet and sear on all sides. Once seared add to the crockpot. Cover all sides with the enchilada mixture. Cook on low until done. About 5 to 6 hours depending on your crockpot.
- You’re going to remove the pork and place it on a cutting board and shred with two forks. Place the pork back in the crockpot and mix well with sauce.
- Spray another skillet with pam, set to medium heat. Sauté your bell peppers until soft, remove and add your pineapple. You want your pineapple to be slightly brown on both sides.
Ready to Eat:
Place ½ cup of rice in a bowl. ¾ a cup of the pork mixture. Top with peppers, two pineapple slices, cilantro, green onion, and avocado.
Now this can make 6 to 8 servings. Macros are going to vary depending on how much avocado, rice, pork mixture, and pineapple, that you use. Place your pork recipe in my fitness pal and then add your toppings to your meal according to how they fit for your day.
-Meagan B, Nutrition Coach