Skinny Summer Fish Tacos ♥

 

With the quarantines in effect this year, a lot of people are doing stay-cations, or even backyard vacations! For a tropical twist on regular tacos, why not do skinny fish summer tacos outside on the grill! ♥

Yield  8-10 tacos 
Serving size 2 tacos 

Ingredients ♥

1 pound cod fish
olive for for drizzling
kosher salt and pepper
1/2 teaspoon red pepper flakes
1 lime
1 orange
8-10 corn tortillas, warmed
1 recipe Guacamole  see below

2 ripe avocados
1 shallot, minced
2 tablespoons cilantro leaves, finely chopped
1-2 tablespoons fresh lime juice ( or 2 limes) 
1/2 teaspoon sea salt
Freshly grated black pepper

Directions ♥

Cut avocados in half and remove the pit.  Scoop the flesh of the avocado into a mixing bowl.  Add the chopped onion, cilantro, lime juice, salt and pepper and mash with a fork until chunky and mixed.

1 recipe Fire Roasted Tomato Salsa see below

Makes 8 servings

Ingredients ♥

 Fire Roasted Tomatoes ( see recipe below) or if you want fast & easy 1 can (14 oz)
1 cup fresh cherry tomatoes, sliced in half
1/2 cup white onion, chopped
2 cloves garlic, chopped
1/2 jalapeño, chopped
2 chipotle peppers in adobo, plus 1 tsp of the adobo sauce
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1/2 cup cilantro
1 lime, juiced

Directions ♥
Combine all ingredients in the food processor or high powered blender and pulse until everything is evenly blended.
Taste and adjust salt and pepper as needed. Add more chipotle peppers if you like it extra spic.

Remove from food processor or blender and refrigerate

12 to 24 tomatoes, depending on how small or big of a batch you want

Olive oil

Directions ♥

Wipe down your grates with olive oil before turning on. I use a cloth or a brush.

Get your grill fired up.

Let it get hot. I always preheat my grill just like my oven.

Turn it down to a medium heat.

Brush your clean tomatoes with some olive oil. If you don't want to do this step you can roast them without oil. I've done them both ways. Both are good.

Place your tomatoes on the grill. I did this batch whole. No need to cut in half.

Let them cook for about 5 to 9 minutes depending on the size and ripeness of your tomatoes.

Once they develop char you want to use long handled tongs to flip these suckers over.

Cook for another 5 to 9 minutes, depending on your tomatoes.

Once they develop beautiful char on them take them off the grill and place them in a large bowl or casserole dish.

Turn off your grill.

Now cover the bowl or casserole dish with either tinfoil (my preference) or plastic wrap (I  hate plastic wrap with a passion) and allow the temperature of the tomatoes to come down. Covering them will help you remove the skins easily once they cool.

Once the tomatoes cool you need to remove the blackened skins. It's easy and quick, trust me.

Throw away the skins.

You are now left with beautiful fire roasted tomatoes! Transfer to a blender and set on pulse for amazing salsa!

For the Cabbage Slaw

1/3 head green cabbage, shredded
1/3 head red cabbage, shredded
1 large carrot, grated
1/2 yellow onion, thinly sliced
1/2 cup apple cider vinegar or red wine vinegar
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon brown sugar
1 teaspoon dried oregano
1 teaspoon red pepper flakes

Directions ♥

For the Fish
Preheat an indoor or outdoor grill over medium high heat.
Drizzle the cod dish with a touch of olive oil and season it with salt, pepper and red pepper flakes.
Grill the fish on the pre-heated grill for 5-6 minutes on each side until fully cooked. The fish should flake easily and there should be a golden brown crust.
Remove the fish from the grill and squeeze the fresh lime and orange juice over the fish. Adjust salt and pepper as needed.
To assemble, place a few large pieces of the flaked fish into a warmed tortilla, Top with a spoonful of guacamole, a bit of salsa and 2 tablespoons of the curtido. Serve immediately.

For the Cabbage Slaw
Combine the cabbage, carrot, and onion in a large bowl. Combine the remaining ingredients in a separate bowl and then pour over the cabbage mixture and stir.

Cover and refrigerate for at least 2 hours before serving.

Assemble the fish tacos with your homemade guacamole, fire roasted tomato salsa, cilantro, sour cream or Mexican Crema, drizzle some limes and you have a complete healthy dinner!

Low Carb Spicy Ceviche Tacos ♥

Happy Friday! Try my fresh low carb spicy ceviche tacos! Why not add ceviche to your plain old fish taco and burst out with a new flavor for dinner! 

  I love using my fave sponsored product La Tortilla Factory, they have low carb tortilla wraps.  At just 6g net carbs, each tortilla is packed with 5g of protein, 36% of your recommended daily intake of fiber, and has only 70 calories. Made with unbleached wheat flour, these tortillas are soft and tasty,perfect for a healthy dinner! ♥

Number of Servings: 8

Ingredients ♥

2 pounds tilapia fillets or other boneless white fish, diced
1/2 cup fresh lime juice
1 1/2 tablespoons (about 2) minced serrano peppers
1/2 cup chopped tomato
1/2 cup chopped cucumber
1/2 cup small diced avocado
1 tablespoon minced onion
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil
1/2 teaspoon salt
8 Hand Made Style Tortillas, La Tortilla Factory Low Carb, High Fiber Tortillas
1 avocado, halved, pitted, peeled, and thinly sliced


Garnish Ideas: 2 limes, cut into wedges, Cholula hot sauce, cotija cheese crumbles.

Directions ♥
Put the tilapia in a medium bowl. Pour the lime juice over the fish and mix gently. Cover with plastic wrap and chill in the refrigerator until the fish is white throughout, about 20 to 30 minutes.

While fish is in the refrigerator,. Remove fish from the refrigerator and drain off the lime juice, gently squeezing the fish with your hands. Discard the lime juice. Gently combine the fish with the rest of the ingredients.Drain the fish and add the peppers, tomato, avocado, onion,cucumber, cilantro, olive oil, and salt. Fold gently to mix. Season with salt and pepper, to taste.

Heat tortillas on an open gas flame, flipping once or twice to warm and soften, working towards slight burn marks on both sides; or warm tortillas on both sides in a hot skillet. Lay each tortilla on a flat work surface, place a large spoonful of ceviche in the center; top with avocado slices and a sprinkle with cotija cheese. Serve immediately with the lime wedges and Chalula alongside. 
Number of Servings: 8

Fiesta Hidden Valley Ranch Pinwheels ♥

Here is such a healthy snack or light lunch or dinner for summer! I love making these tortilla pinwheels with a fiesta kick! With my fave sponsored product Hidden Valley Ranch  It's perfect to take along to summer barbecues, picnics and parties! ♥

Ingredients ♥

2 8-oz. pkgs. light cream cheese, softened
1 1-oz. envelope Hidden Valley Ranch dressing mix
½ red bell pepper, diced
2.25-oz. can sliced ripe olives, drained
4-oz. can diced green chilies
1 rib celery, diced
5 green onions, sliced
2-3 tbsp. turkey bacon, broken into small pieces (1 slice bacon, crisp-fried)
5-6 flour spinach tortilla wraps
1 jar salsa

Directions ♥
Beat cream cheese with Hidden Valley Ranch dressing mix.
Stir in bell pepper, olives, chilies, celery, green onions, and bacon pieces.
Spread filling onto wraps and roll up tightly.
You will need to spread some of the filling on the edges in order to get the tortillas to seal.
Refrigerate four to five hours before cutting or overnight.
Cut down in 1 ½” slices.
serve with salsa!

Homemade Jose Cuervo Margarita's ♥

Happy Friday everyone! We all know Cinco De Mayo is Monday, so why not try my recipe for Homemade Jose Cuervo Margarita's!  ♥ 

Ingredients ♥ 

1 ounce(s) Jose Cuervo Especial
3 ounce(s) Jose Cuervo Lime Margarita Mix
1 wedge(s) lime
1 teaspoon(s) salt

Directions ♥ 
Rub rim of a chilled margarita glass with half a lime.
Dip into salt to coat.
In a shaker with ice, add José Cuervo Especial and José Cuervo Lime Margarita Mix.
Shake vigorously.
Strain into the margarita glass. ( I like to fancy it up in a martini glass! ) 

Garnish with lime wedge.enjoy~♥ 

Homemade Tomatillo Salsa Verde ♥

Here is one of my favorite salsa recipes, tomatillo salsa verde! enjoy! ♥

Ingredients ♥

2 pounds tomatillos, husks removed & washed
6 jalapeños
4 garlic cloves
1 medium-large onion
⅔ cup fresh cilantro leaves

2 teaspoon salt

Directions ♥
Chop the onion in half, crush the garlic, and leave the jalapeños and tomatillos whole. Roast on a baking sheet in a 400°F oven for about 15 minutes, turning all halfway over through roasting time.
Peel the garlic, deseed and rough chop the jalapeño, and peel and rough chop the onion.

In a food processor, add all roasted ingredients, plus cilantro and salt and pulse until all ingredients are chopped and desired consistency is reached. enjoy! ♥

Skinny Old El Paso Tex Mex Taco Dip ♥

We all know that Cinco De Mayo is Monday, here is my recipe for Skinny Tex Mex Taco Dip.
  Using my favorite sponsored brand Old El Paso. It's perfect for your festive party celebration!  ♥

Ingredients ♥
    1 16 ounce container light sour cream
    1  Old El Paso package taco seasoning
    2 16 ounce cans refried beans
    1 16 ounce jar salsa
    1/2 cup green onions, chopped
    1 large tomato, chopped
    2 cups shredded cheese
    1 4 ounce can sliced black olives
    2 cups shredded lettuce
    tortilla chips ( low carb) 

Directions ♥

Mix sour cream and taco seasoning. Chill in fridge for 30 minutes. In sauce pan, combine vegetarian refried beans and salsa. Heat on medium until evenly blended. Let cool.

Shred lettuce. Dice tomatoes, avocados, and green onions.

Take cooled beans and salsa and spread in 11x13 inch pan. Spread sour cream/taco seasoning mixture over beans. Layer the cheese, olives, lettuce, tomatoes, and green onions in that order evenly over each ingredient.


Serve your seven layer dip with with tortilla chips.enjoy! ♥

Free Jewelry,A Giveaway, Belly Dancing Class, and a Moroccan Recipe ♥

So I partnered with Majestical Jewelry, and they sent me a beautiful pair of earrings for free to review and sponsored a giveaway, I got inspired and chose to do a Moroccan themed post. Since the earrings are a beautiful gold oversized teardrops this was a perfect accessory to my belly dancing class! It's great exercise and overall fun! I also tried a new recipe for Moroccan Chicken Satay enjoy! ♥ 

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So in keeping with my theme of Moroccan I have a recipe for Moroccan Chicken Satay.

Ingredients ♥ 

1 pound boneless-skinless chicken, cut into small pieces
2 tablespoons lemon juice (~1/2 lemon)
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon cumin, toasted and ground
1/8 teaspoon cinnamon
1/8 teaspoon ginger
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1/4 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, chopped

Directions ♥ 
Marinate the chicken in the mixture of the remaining ingredients for at least 20 minutes to overnight.

Skewer the chicken and grill over medium-high heat until cooked, about 4-5 minutes per side.enjoy! ♥ 

Chocolate Chicken Mole ♥

  Hope everyone had a safe and great weekend. I used my favorite sponsored brand Hershey's™  special Dark Cocoa Powder in last night's recipe. I decided to make something savory and sweet, so I made chocolate chicken mole. Here is my recipe enjoy! ♥

Ingredients ♥

4 large dried ancho chiles
12 raw almonds
2 tablespoons raw pumpkin seeds (pepitas)
2 tablespoons raw cashews
¼ cup coconut oil
1 small white onion, diced
4 roma tomatoes
1 15 oz can whole tomatoes
3 cloves garlic, peeled and coarsely chopped
1 teaspoon dried oregano
2 teaspoons cumin
½ teaspoon fresh ground pepper
1 teaspoon ground cinnamon
2 cups chicken broth, organic
2 Tbsp Hershey's™ Special Dark cocoa powder
1 tablespoon honey or coconut palm sugar (depends on desired sweetness)
Two 3 pound chickens, quartered 
Sea salt and fresh ground pepper

Directions ♥

Preheat oven to 350 F.  Place chiles on a baking sheet and toast for 5-10 minutes, being sure not to burn them. Remove and let cool, then stem seed and devein chiles before slicing into thin pieces.

Heat a large skillet over low heat and toast almonds, pumpkin seeds and cashews lightly. Transfer to a bowl and set aside.

Return large skillet and melt coconut oil over medium-high heat.  Add chiles ,onion, tomatoes, canned tomato, garlic, oregano, cumin, pepper, and cinnamon.  Add in the nuts and mix well.  Saute until onion is soft, about 5 minutes.

Add 2 cups of chicken stock and simmer until chiles are tender, about 15 minutes.  Working in batches, puree the mixture in blender then return to the skillet. Simmer the blended paste gently over medium low heat till rawness of onion and garlic goes away; then add the cocoa powder, stir well and continue simmering till the sauce is fairly thick. Season with salt and pepper.  This can be made up to two days in advance!

To make chicken, preheat oven to 350 F and season quartered chicken thighs with salt and pepper.  Place in a large, shallow baking dish, pour mole sauce over chicken to cover liberally. Bake for 1 hour or until meat thermometer registers 165 F.Garnish with sesame seeds. Enjoy! ♥

Shrimp Tacos with Crema ♥

So I went out last night to sample Taco Tuesday, In my hometown there is a great little spot called Bel Air Cantina. They have two locations in the city of Milwaukee, and in the burbs in Wauwatosa.  Awesome Tacos for only 2 bucks! Well today I am spinning a healthy version of the tacos using shrimp and fresh crema! See my recipe below!  ♥

Ingredients ♥

1/4 cup light sour cream
1 tablespoon mayonnaise
1 tablespoon milk
1/4 teaspoon ground cumin
3/4 pound large shrimp, shells on
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 avocado sliced
1 chopped tomato
8 6-inch corn or flour  tortillas, warmed
bunch fresh cilantro
Lime wedges
Kosher salt

Directions ♥

1. For the crema, whisk together sour cream, mayonnaise, milk and ground cumin. Set aside.
2. In a bowl, mix the olive oil and garlic. Toss shrimp to coat.
3. Heat a skillet over medium-high heat. Cook shrimp for about 4 minutes per side or until opaque.
4. Let shrimp cool, then peel. Sprinkle with salt.
5. Divide shrimp evenly among tortillas. Top with  crema, fresh cilantro, fresh tomatoes, sliced avocado, and a  squeeze of lime.enjoy!♥ 

Tequila Grilled Shrimp ♥

Happy Thirsty Thursday! So I decided to incorporate Thirsty Thursday with tonight's dinner.. Tequila marinated shrimp.. here's my recipe enjoy! ♥

Ingredients ♥

2 pounds large shrimp, unpeeled
Marinade:
1/2 cup olive oil
1/4 cup tequila Patron 
1/4 cup fresh lime juice
2 medium shallots, finely chopped
2 medium garlic cloves, minced
2 teaspoons cumin

salt and freshly ground black pepper

Directions ♥

Thread 3 to 4 shrimp on the skewers. If using bamboo skewers, make sure to soak for an hour before threading shrimp. Place in a large shallow non-aluminum dish.
To prepare the marinade: mix together tequila, lime juice, garlic, shallots, salt, cumin, and pepper. Add in olive oil slowly, whisking until mixture is combined. Pour over shrimp and marinate in refrigerator for at least 1 to 4 hours.


Preheat grill for medium heat. Place shrimp on grill ( in the winter I use my grill on my oven or my George Foreman) and cook for about 3 to 4 minutes on each side. Remove from the grill, take the shrimp off skewers, and serve immediately.enjoy!♥

Fresh Homemade Guacamole ♥

Here is a fresh homemade recipe for guacamole, below is the recipe for this healthy dip! enjoy! ♥

Ingredients ♥

2 ripe avocados
1 shallot, minced
2 tablespoons cilantro leaves, finely chopped
1-2 tablespoons fresh lime juice
1/2 teaspoon sea salt
Freshly grated black pepper

Directions ♥

Cut avocados in half and remove the pit.  Scoop the flesh of the avocado into a mixing bowl.  Add the chopped onion, cilantro, lime juice, salt and pepper and mash with a fork until chunky and mixed.  Serve with chips or chopped veggies.♥

Homemade Taco Seasoning ♥

Here is a great diy recipe for homemade taco seasoning, so much easier and less cost then the store bought packets! enjoy! ♥

Ingredients ♥

1 tablespoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Directions ♥

Mix together all ingredients.  Store in an airtight or glass container until ready to use. ♥

Game Day Pico de Gallo ♥

Super Bowl is coming up and here is my homemade pico de gallo recipe, trust me you will want to make a double batch of it! enjoy! ♥

Ingredients ♥

    4 vine-ripe tomatoes, chopped
    1/2 medium white onion, chopped
    2 green onions, white and green parts, sliced
    1 Serrano chile, minced
    1 handful fresh cilantro leaves, chopped
    3 garlic cloves, minced
    1 lime, juiced
    1/4 cup extra-virgin olive oil
    1 teaspoon kosher salt




Directions ♥

In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to blend.

Yield: 2 cups

 

Happy Friday Island Shrimp and Lime Margarita's ♥

So It's the middle of winter, don't let it get you down...why not perk up your friday with my Island Shrimp? Super easy, healthy and delicious, goes great with my recipe for Lime Margarita's! Hope everyone has a happy friday! ♥

Ingredients ♥


1 mango
1 avocado
1/2 cup fresh pre-diced tomatoes
1 tablespoon fresh lime juice
4 1/2 tablespoons extra-virgin olive oil, divided
12 oz peeled/deveined shrimp (thawed)
1/2 cup fresh pre-diced onions
2 teaspoons fajita seasoning


    Peel mango and avocado; cut into small bite-size pieces.

Directions  ♥

    Combine mango, avocado, tomatoes, and lime juice; set aside.
   Preheat  large sauté pan on medium-high 2–3 minutes. Place 2 tablespoons oil in pan, then add shrimp, onions, and fajita seasoning; cook and stir 1–2 minutes or until onions begin to soften.
    Stir in mango mixture; cook and stir 1–2 minutes or just until shrimp are opaque.  Drizzle with 1/2 tablespoon olive oil; serve. ♥


Lime Margarita's Recipe

Skinny Game Day Buffalo Chicken Dip ♥

Here is a a great healthy game day recipe, skinny buffalo chicken dip. The combination of cream cheese, chicken and that tangy wing sauce!  enjoy! ♥

Ingredients ♥

 (serves 6) ( double up the recipe for a bigger game day crowd)

• 3 cups cooked and shredded chicken breasts
• 1 cup buffalo sauce
• 16 oz light cream cheese
• 1/4 cup blue cheese dressing
• 2 cups cheddar cheese (grated)
• 1/4 cup blue cheese (crumbled)

Directions ♥

Turn your crock pot on to high. Add the softened cream cheese (take it out of the package and microwave for a few seconds) 

Let the cream cheese warm up a bit to make it easier to mix. Then add the chicken, dressing, and cheddar and bleu cheese to the crock pot and stir together.
 Let the mixture melt together before adding the buffalo sauce. Begin adding  about 1/2 cup at a time until it reaches the desired amount (I did about 2 cups)
Allow the dip to melt together until it becomes creamy, about an hour total. This might differ depending on your crock pot. Just watch it, stir, and sample as often as necessary. 
Serve with tortilla chips or celery sticks! Enjoy!  ♥

Game Day Guacamole ♥

Here is a perfect healthy game day dip..guacamole! I love avocados, and below is a tip for freezing them, yes you can freeze avocados, when they are on sale just pick up a bunch and freeze! Hope you enjoy my recipe!  ♥

Ingredients ♥
3 ripe avocados, cut into 1/2-inch dice
2 medium ripe tomatoes, seeded and cut into 1/2-inch dice
1 small white onion, finely chopped
1/4 bunch fresh cilantro, chopped
1/2 serrano chile, finely minced
2 small limes about 4 tablespoons
1 teaspoon kosher salt

Directions ♥

In a large bowl, place the avocados, tomatoes, onion, cilantro, serrano, lemon juice, and salt, to taste. Stir gently until well combined. Transfer to a serving bowl and serve. 

Note: To keep the guacamole from turning brown, press a pit from one of the avocados into the center of the dish. Remove  before serving. enjoy! ♥ 

 

Now here is how to freeze avocados! 

 

 Just cut in half and remove the seed. Wrap in saran wrap (a vacuum sealer is the best option if you have one) then place into a freezer safe container or ziploc bag. I usually keep mine no longer than 3 months. thaw at room temperature and enjoy as guacamole, topping for fajitas or tacos.

 

Game Day Slow Cooker Wings ♥

      Here is a perfect easy game day recipe using Campbell's sauce packets. You can find many other great flavors they carry here..http://m.campbellsauces.com/ 
      I entered into the daily food buzz publishers contest with this recipe. I think it's perfect and easy for anyone to make on game day, or any party you are hosting! enjoy! ♥

 

http://food.dailybuzz.com/#

Ingredients ♥

• 3 lbs chicken wings – about 16 wings
• 1/2 cup barbecue sauce
• 2 packets Campbell's Toasted Sesame Sauce packet
• 1 small yellow onion, diced
• 1 tbsp honey
• 2 tsp olive oil

Directions  ♥

1. Spray inside of slow cooker with cooking spray. Place the chicken wings inside. slow cooker.
2. In medium bowl, mix all the remaining ingredients until well combined.
3. Taste the sauce. Adjust flavors to suit your preference, if needed.
4. Pour sauce over wings.  Adjust temperature on slow cooker to low.
5. Cook chicken wings for about 3-4 hrs (if wings are frozen). If fresh
   cover and cook on LOW for 6 to 8 hours.

If  you are not going to be serving the wings right after they have cooked:  turn off slow cooker leaving the chicken wings inside until you are ready to put them in oven.
If  you are serving the chicken wings as soon as cooked in slow cooker: place the wings in a shallow baking pan.  Either pour a little of the sauce from slow cooker, or your favorite brand of bbq sauce over wings.
Place the wings in a preheated oven (400 degrees) for 20 min.  Serve.enjoy! ♥

Skinny Tex Mex Game Day Chili ♥

 Here is a perfect slow cooker chili  recipe for game day, healthy and delicious enjoy!♥

Ingredients ♥

    1 pound lean turkey ground beef
    28 ounce can whole tomatoes or 1½ pounds (4 cups chopped) fresh tomatoes
    16 ounce can tomato sauce or 2 more cups fresh diced tomatoes
    1 big onion (softball-sized)
    6 cloves garlic, minced (2 tablespoons)
    2-5 jalapenos, chopped (depending on your taste)
    1 tablespoon ground cumin
    3 tablespoons chili powder
    1 teaspoon salt
    Optional (for thickening if desired): 1 corn tortilla, torn up
    Optional: 15 ounce can kidney or pinto beans; for more heat, add a couple of chili petins (similar to bird-eye peppers)
    
Instructions ♥

 Chop the onion into about 1 inch chunks, mince the garlic, and dice the jalapenos.
   Break the ground meat up into a large pot and brown over medium-high heat. If using stew meat, sear the chunks on all sides.
   Add everything else (except the beans if you decide to use them) and bring to a boil over medium heat. Reduce heat, cover and simmer 1 hour if using ground meat, 2 hours if using stew meat.
   Add the beans (drained and rinsed) if you want. Taste and add more salt if it needs it. If you’d like it thicker, stir in the corn tortilla pieces.
   Simmer another 30 minutes.Serve, top with avocado slics, fat free sour cream, shredded cheese and green onions. enjoy! ♥

Skinny Pork Carnitas ♥

Here is a perfect low carb, and healthy Saturday dinner, Skinny Pork Carnitas! enjoy! ♥ 

Ingredients ♥  

3 pounds boneless lean pork shoulder or pork butt, cut into 2-inch cubes
1/2 cup orange juice
1/4 cup lime juice (from about 2 to 3 limes)
4 cloves garlic, peeled and crushed
1 teaspoon ground cumin
1 teaspoon Kosher salt, plus more to taste
Corn or flour tortillas, for serving plus
Avocado slices, limes, chopped cilantro ( any fixins you like) 

Directions ♥ 

Place the pork in a large Dutch oven or heavy pot.  Add the orange juice, lime juice, garlic, cumin, salt and enough water to just barely cover the meat. Bring the pot to a boil and then reduce the heat to a simmer. Simmer uncovered for two hours. Don’t touch the meat.
After two hours, increase the heat to medium-high and while occasionally stirring and turning the pieces, continue to cook for about 45 minutes, or until all of the liquid has evaporated, leaving only the rendered pork fat. Let it sizzle in this fat long enough to brown at the edges, turning pieces gently (they’ll be eager to fall apart), only as needed.
When pork has browned on both sides, it’s ready. Adjust seasonings to taste and serve on warmed tortillas with fixings.enjoy! ♥ 

Skinny Game Day Tex Mex Dip ♥

Are you ready for some football? Here is a skinny version of Tex Mex 7 layer bean dip, perfect for todays football game..enjoy! ♥

Ingredients ♥
    1 16 ounce container light  sour cream
    1 package taco seasoning
    2 16 ounce cans refried beans
    1 16 ounce jar salsa
    1/2 cup green onions, chopped
    1 large tomato, chopped
    2 cups shredded cheese
    1 4 ounce can sliced black olives
    2 cups shredded lettuce
    tortilla chips ( low carb) I like garden of Eatin brand!

Directions ♥

Mix sour cream and taco seasoning. Chill in fridge for 30 minutes. In sauce pan, combine vegetarian refried beans and salsa. Heat on medium until evenly blended. Let cool.

Shred lettuce. Dice tomatoes, avocados, and green onions.

Take cooled beans and salsa and spread in 11x13 inch pan. Spread sour cream/taco seasoning mixture over beans. Layer the cheese, olives, lettuce, tomatoes, and green onions in that order evenly over each ingredient.

Serve your seven layer dip with with tortilla chips.enjoy! ♥