Root Beer BBQ Pork

This is a favorite recipe of mine to make because it is so easy and delicious. As long as you keep the amount of BBQ sauce you put on your pork in check, it can be healthy too.

Ingredients:

• Pork roast (any size works)
• 2L of root beer
• BBQ sauce of your choice
• Whole wheat rolls or bread

Directions:

1. Put your pork roast in a slow cooker and pour enough root beer to cover the meat. Cook on low for 8-10 hours
2. After it cooks, pull out the meat and place on a cutting board. Discard the liquid.
3. Cut off any visible fat, discard it, and then use two forks to shred the pork. It should come apart easily.
4. Put the shredded meat back in the slow cooker dish, add BBQ sauce to desired sauciness. Cover and let the mixture warm up.
5. Serve alone or on rolls or bread.

Stawberry Yogurt Shake

This recipe is a big hit with my 3 year old. It's delicious and flavorful without being loaded with processed sugar and fat that you get in traditional shakes or ice cream.

Ingredients:

• 1/2 cup unsweetened pineapple juice
• 1 1/2 cups frozen unsweetened strawberries
• 1 cup fat free plain, vanilla or strawberry yogurt 
• A few drops of liquid stevia OR sugar substitute
• 2 tbsp fat free whipped topping, optional

Directions:

 

1. Add all ingredients except whipped cream into the blender. Cover and blend until smooth.
2. Pour into 2 glasses. Top with a dollop of whipped cream. Serve immediatly.
    

Nutritional Information per Serving (without whipped cream)

calories, 137; carbohydrate, 26 g; protein, 5 g; total fat, 1 g; saturated fat, 1 g; trans fat, 0 g; cholesterol, 8 mg; fiber, 2g; total sugars, 19 g; sodium, 67 g; calcium, 176 mg; folate, 30 mcg; iron, 1 mg; percent calories from fat, 7%

Recipe from eatwellbewell.org

Porcupine Meatballs

This recipe is a big crowd pleaser. I love it because you can make it over the weekend, freeze it, then cook it during the week with practically no prep.

Ingredients:

• 1 pound lean ground beef or ground turkey breast (90/10 or leaner)
• 1/3 cup uncooked long-grain white rice or brown minute rice (plus extra rice and water to cook on the side to serve the meatballs over)
• 1/2 cup chopped onion
• 1/4 cup water
• 1 teaspoon salt
• dash ground black pepper
• 1 can condensed tomato soup
• 1/2 teaspoon chili powder
• 1/2 cup water

Directions:

1.   Combine the ground meat, rice, onion, 1/4 cup of the water, salt and pepper and mix thoroughly.

2.   Shape meat mixture into meatballs (with your hands or a scooper). If you want to make this ahead you can scoop the meatballs onto a lined cookie sheet, freeze and then put into a ziplock bag until you are ready to cook. Be sure to freeze separately then place in a freezer safe zip lock bag or your meat balls will become a meat blob.



3. Combine the soup, chili powder and water in a large sauce pan. Bring to a boil.



4. Add meatballs, reduce heat, cover and simmer on low heat for 1 hour (even if the meatballs were frozen to start). Stir occassionally to keep meatballs from burning on the bottom. If you used instant rice, the meatballs are done cooking after 30 minutes. If you used white rice, the meatballs are done cooking after 60 minutes. The white rice needs the extra cooking time to become soft. If you pull the meatballs off early you will have cooked meat but crunchy rice.

 

5. Serve 2 meatballs with 1/2 cup brown rice and a large side of non-starchy vegetables. Enjoy!

Nutrition information per serving: 2 meatballs with ½ cup brown rice
Calories	Fat	Sat Fat	Sodium	Carbs	Fiber	Sugar	Protein
93/7 turkey   373	8	2	456	54	3	7	23
(91/7 -beef)   398	10	3	456	54	3	7	25

Cost of recipe (not including sales) – Costco, Walmart
	Per serving	Entire Recipe
2 meatballs ½ cup brown rice	$0.81	$8.13
Green beans (1 cups)	$0.39	$3.90
Total	$1.20	$12.03