Chipotle Pork & more....
This is the way I made it yesterday....feel free to experiment.
1 Pork Butt Roast
1 can Ro-tel
1 chipotle pepper, chopped & seeded
3 tbsp minced garlic (I use the garlic in the jar, easier)
2 tbsp lime juice
2 tbsp honey
1/4 c chili powder
1 tsp salt
I make my own chipotle pepper this way: buy a jalapeno pepper and broil on high heat until black and charred all over...when one side gets black, turn it to the next side. This can take 10-15 minutes. When blackened and still hot, wrap in a wet paper towel and place in a sealed ziploc bag until cool. Then remove the stem, skin and seeds and chop.
Place Ro-tel, garlic and chipotle in blender and process until smooth. Add lime juice, honey, chili powder and salt and process. Pour some in the bottom of a crock pot (to cover), put in roast and pour the rest over the top. Cover & cook on low for 8-10 hours or until meat is tender. You may have to double the sauce recipe if the roast is huge.
Remove meat and let cool. I strain the sauce while the meat is resting since I don't like the chunks in the sauce. Shred the meat, removing fat and bone and return to sauce. I serve it w/black beans, tortillas, cheese & sour cream. Course I can't eat the tortilla but the rest is good.
Protein Souffle'
I got this recipe from Eggface's blog but I changed it to suit my tastes. Here is her website: theworldaccordingtoeggface.blogspot.com
And here is my take on the souffle:
2 eggs
1 cup milk (I use Hood CarbCoundown)
3 tbsp bisquick
1 scoop vanilla protein powder
1/2 tsp baking powder
2 tbsp splenda brown sugar (more or less to your taste)
1/4 tsp each nutmeg & cinnamon
1/2 apple, chopped
1/2 pear, chopped
dried cranberries, pecans optional
Spray 4/4oz ramekins or custard cups w/cooking spray. Place apples, pears, cranberries & pecans (if desired) on bottom to cover. (I don't precook the apples or pears). Mix the eggs, milk, bisquick, protein, splenda, baking powder, nutmeg & cinnamon in a blender until smooth. Divide among the ramekins. I put the ramekins into a baking dish and add ho****er until halfway up the sides. Bake at 350 for 50-60 minutes. Let cool slightly.
I use the splenda because I don't care for the taste of the Torani SF syrups, even tho they offer a lot of flavor variety. I've also never made the toppings but that's because I usually wolf them down right out of the oven. They are very filling and yummy. And you can experiment, I've tried chocolate and pumpkin and adjusted the seasonings and sweetners to get the right flavor. I prefer the apple/pear.
Have a good day!
Peggy
1 Pork Butt Roast
1 can Ro-tel
1 chipotle pepper, chopped & seeded
3 tbsp minced garlic (I use the garlic in the jar, easier)
2 tbsp lime juice
2 tbsp honey
1/4 c chili powder
1 tsp salt
I make my own chipotle pepper this way: buy a jalapeno pepper and broil on high heat until black and charred all over...when one side gets black, turn it to the next side. This can take 10-15 minutes. When blackened and still hot, wrap in a wet paper towel and place in a sealed ziploc bag until cool. Then remove the stem, skin and seeds and chop.
Place Ro-tel, garlic and chipotle in blender and process until smooth. Add lime juice, honey, chili powder and salt and process. Pour some in the bottom of a crock pot (to cover), put in roast and pour the rest over the top. Cover & cook on low for 8-10 hours or until meat is tender. You may have to double the sauce recipe if the roast is huge.
Remove meat and let cool. I strain the sauce while the meat is resting since I don't like the chunks in the sauce. Shred the meat, removing fat and bone and return to sauce. I serve it w/black beans, tortillas, cheese & sour cream. Course I can't eat the tortilla but the rest is good.
Protein Souffle'
I got this recipe from Eggface's blog but I changed it to suit my tastes. Here is her website: theworldaccordingtoeggface.blogspot.com
And here is my take on the souffle:
2 eggs
1 cup milk (I use Hood CarbCoundown)
3 tbsp bisquick
1 scoop vanilla protein powder
1/2 tsp baking powder
2 tbsp splenda brown sugar (more or less to your taste)
1/4 tsp each nutmeg & cinnamon
1/2 apple, chopped
1/2 pear, chopped
dried cranberries, pecans optional
Spray 4/4oz ramekins or custard cups w/cooking spray. Place apples, pears, cranberries & pecans (if desired) on bottom to cover. (I don't precook the apples or pears). Mix the eggs, milk, bisquick, protein, splenda, baking powder, nutmeg & cinnamon in a blender until smooth. Divide among the ramekins. I put the ramekins into a baking dish and add ho****er until halfway up the sides. Bake at 350 for 50-60 minutes. Let cool slightly.
I use the splenda because I don't care for the taste of the Torani SF syrups, even tho they offer a lot of flavor variety. I've also never made the toppings but that's because I usually wolf them down right out of the oven. They are very filling and yummy. And you can experiment, I've tried chocolate and pumpkin and adjusted the seasonings and sweetners to get the right flavor. I prefer the apple/pear.
Have a good day!
Peggy
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