What's on your Menu Today (Thursday) RNYers - Day 4 of AMAW/CAMAW!

Same! And I grew up on a beef farm. We ate beef, a lot! I thought I just didn't care for steak because I had beef so often growing up. Then my husband got me to try medium rare... it's like eating a whole different animal!

Glad you enjoyed the conference yesterday. Hope you have fun exploring tonight!

hmmm....I'll look for that sliced turkey next time I'm there!!  I, too, love the turkey meatballs!

I'm pretty sure it's one of the best things at that store :)

perfect!  Now I know exactly what to look for.  Thanks!

Love this!! Yes one of my favorites there...So moist!

Went I went to my nephews wedding in Arizona in march, everyone staying at my hotel for the wedding were from the East Coast, we were only there for the weekend, so we were all up and then down in lobby at 5AM drinking coffee...

Morning everyone!

Glad you're on the mend Daisy! I'm loving all these amaw posts!

Qotd: Pork! Shoulder, tenderloin, chop, all of it. It's the only protein I can pretty consistently eat 3oz of. My favorite recipe is the pork carnitas one I posted when we did the slow cooker recipe exchange (ill dig that up and copy paste it in a comment)But to be honest, I'm one of those people who tolerated most proteins right off the bat. The exception has been our free range chickens we get from a neighbour of my parents. I'd read before about free range being denser, but it never really registered pre op, I just thought it tasted better! Now I have to roast them low and slow like a tough cut of beef! And speaking of beef, we get ours from my parents, which is grass fed. It's much leaner than people would maybe want, but it's been great for me so far. Although when we want a really juicy steak, we pick one up at our local butchery. Shhhhh don't tell my dad!

menu:

B:premiere protein shake 

L: leftover buffalo pulled chicken 

D tbd I think it's a clean the fridge out kind of night. I still have leftover meatballs with spaghetti squash from last night, maybe that? 

I started posting my exercise plan for the week on the fitness board, and it is so effective at making sure I get it done! It shouldn't surprise me, I know the accountability of posting here works, but it still did. I felt like skipping the new weight training class I signed up for yesterday, but thought, well, you said you were going to do strength training on Wednesday. If you don't go, how are you going to get it done... so away I went...

have a great day everyone!

Here's a copy paste of the carnita recipe:

here's my recipe! I've made this often and it's tasty every Time!

Note: I never bother cubing the meat. I always use the slow cooker low for 8 hours usually does it. And if you don't have oranges, I just through in a splash of OJ! 

Pork Carnitas

Ingredients
* 4 pound boneless pork butt, fat trimmed and cut into 2 inch cubes
* 1 1/2 tsp salt
* 3/4 tsp pepper
* 1 tsp ground cumin
* 1 onion, peeled and halved
* 2 bay leaves
* 1 tsp dried oregano
* 2 Tb fresh lime juice
* 2 C water
* 1 medium orange, juiced and keep the spent halves
Instructions
1. Adjust oven rack to lower middle position and heat to 300 degrees. Combine all the ingredients in a large Dutch oven, including the spent orange halves and juice. Bring the mixture to a simmer over medium-high heat, uncovered. Once it simmers, cover pot and transfer it to the oven. Coo****il the meat falls apart when prodded with a fork, about 2 hours.
2. Remove the pot from the oven and turn on the broiler. Use a slotted spoon to remove the meat from the pan and place it on a large foil-lined jelly roll pan. Remove and discard everything from the pot except for the cooking liquid. Place pot over high heat on the stove and boil until it thickens and syrupy, about 20 - 30 minutes. You should have about 1 C of liquid remaining when it is finished.
3. While the liquid is reducing, use two forks to pull each cube of pork into three equal sized pieces. Once the liquid has reduced, gently fold in the pieces of pork into the pot. Try not to break up the pork any further. Taste and add additional salt and pepper.
4. Spread the pork back onto the foil lined pan and evenly spread the meat around so there is a single layer of meat. Place the jelly roll pan on the lower middle rack of the oven and broil until the top of the meat is well browned and edges are slightly crisp, about 5 to 8 minutes. Using a wide metal spatula, flip the pieces of meat and broil the other side until well browned and edges are slightly crisp, 5 to 8 minutes. Serve immediately in a tortilla with all your favorite toppings.

hmmmm - sounds great!  I may try to convert this into an Instant Pot recipe (at least the slow cooker part - I'd continue to broil it at the end to get it brown & crispy!)