Sunday, February 20, 2011

Dinner tonight!

Tonight, Dinner was a hit! With everyone.  Even Hayden!!

I made Skinny Slow Cooked Pernil (recipe from my favorite food blog Ginas Skinny Recipes (aka  I mistakenly bought beef, instead of pork, but it was still fabulous!  I also made a super easy Spanish Rice, and it accented the beef perfectly!  Both recipes posted below!

Skinny Slow Cooked Pernil (Puerto Rican Pork)

Gina's Weight Watcher Recipes

Servings: 6 • Serving Size: 4 oz • Old Points: 4 pts • Points+: 4 pts

Calories: 176 • Fat: 7.2 g • Protein: 24.4 g • Carb: 3.6 g • Fiber: 0.2 g

3 lb pork shoulder blade roast, lean, all fat removed

4-5 cloves garlic, crushed

1 tbsp coarse salt

1/2 tsp oregano

1/2 tbsp cumin

1/4 tsp crushed black pepper

3 oranges, juice of (1/2 cup)

2 limes, juice of

Using a sharp knife, cut slits into the pork and stuff holes with half of the crushed garlic. Combine the remaining ingredients and pour over pork. Place in the ceramic part of the crock pot, cover and refrigerate, turning pork occasionally so the marinade covers all of pork.

The next day, remove the crock pot and cook on low, 8 hours.

After 8 hours, remove pork and shred using two forks. Remove liquid from crock pot and add pork back to crock. Add about 1 cup of the liquid back and adjust salt, pepper and cumin (you will probably need to add more). Let it cook another 15-30 minutes.
Easy Mexican Rice (Spanish Rice)
I just googled spanish rice, and this was the first recipe to pop up!
•1 1/2 cups rice

•2 1/2 cups chicken broth

•1 cup plain tomato sauce*

•3 cloves finely chopped garlic *

•1/4 of a medium onion*

•2 tablespoons oil

•4 heaping tablespoons of finely chopped parsley (optional)


In a medium sauce pan, heat oil over medium heat. Add in the fresh garlic and onion. Saute for 1-2 minutes until softened. Add in dry rice. Stir for about 5 minutes until rice becomes a golden brown color.

Add in broth and tomato sauce (Slowly into rice, not directly onto hot pan!) Add in the parsley if you're using it. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork.

*If you don't have fresh garlic or onions on hand you can use the equivalent in powder form. Do not saute the powder, just skip that step and add the garlic powder and/or onion powder when you add the liquids. If you don't have tomato sauce you can use unseasoned stewed tomatoes, or canned diced tomatoes with their liquid.

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