Sunday Funday- Simple & Healthy Solutions to your Favorite Football Foods!
Looking for some easy to prepare recipes for your Sunday Funday? Bring out the slow-cooker and try this super simple Pulled-Pork recipe. Of course, you will also need a side of coleslaw! With a total of about 20 minutes of prep-time for these two killer recipes, you wont need to worry about missing a minute of the game!
Easy-Peasy Slow-Cooker Pulled-Pork
Print recipe
| Serves | 4-6 |
| Prep time | 10 minutes |
| Cook time | 6 hours |
| Total time | 6 hours, 10 minutes |
| Meal type | Main Dish |
| Misc | Serve Hot |
| By author | Lindsay Lawes, MS, RD |
Ingredients
- 2-3lb pork tenderloin
- 1 1/2 cup unsweetened applesauce
- 2/3 cups BBQ sauce
- 2 tablespoons worchester sauce
- 1 tablespoon dried parsley
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
Directions
| Step 1 | |
| Spray the bottom of your slow cooker with cooking spray. Place pork in bottom. Sprinkle with seasonings. Spread applesauce evenly over pork. Drizzle with BBQ sauce and Worchester sauce. Cook on high heat for 6-7 hours. Using two forks, gently pull pork apart to shred. | |
Creamy Coleslaw with Greek Yogurt Dressing
| Serves | 4-6 |
| Prep time | 10 minutes |
| Meal type | Appetizer, Main Dish, Salad, Side Dish |
| Misc | Pre-preparable, Serve Cold |
| By author | Lindsay Lawes, MS, RD |
Ingredients
- 1/2 cup plain non-fat greek yogurt
- 1 tablespoon honey
- 2 teaspoons rice vinegar
- 1 teaspoon lemon juice
- 1 tablespoon dijon mustard
- 2 teaspoons olive oil
- 1-2 teaspoon celery seed
- 1 teaspoon no-salt seasoning (ie. Mrs. Dash)
- 4 cups shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup roasted sunflower seeds
Note
Per 1 cup serving: 1 serving vegetables, 1 tsp fat/oil, 1/2 oz serving protein
Directions
| Step 1 | |
| In a medium sized bowl, combine all wet ingredients and seasonings. Mix well. Add in cabbage and carrots. Stir until veggies are all coated. Sprinkle with sunflower seeds. Cover and refrigerate at least 1 hour before serving. | |
Supplements and your Safety
- On November 05, 2013
- By Lindsay
- In News, Nutrition Education
0
Are your herbs and supplements really all they say they are? The New York Times recently released this article to make consumers aware that supplements and herbs may not be all that they advertise. So next time you think your are going to cure a cold, ease hot flashes, stop memory loss, or enhance your mood via herbs and supplements, you may want to think twice before you fork over your cash!
Just how “cheesy” are we?
- On September 26, 2013
- By Lindsay
- In News, Nutrition Education
- 0
According to an article released from NBC NEWS, based on recent studies from the USDA, Americans are now eating an average of 23lbs of cheese per year! That’s almost 1lb per week! Yes, many of us can agree cheese is delicious…but just how much does 23lbs of cheese mean for our waistline? Lets take a look at some of our most popular cheeses. How many pounds of weight gain can all this cheese-eating lead to in a year?
American cheese- (104kcal/oz): 38,272kcal/23lbs…~10.93lbs per year
Blue cheese- (100kcal/oz): 36,800kcal/23lbs…10.51lbs per year
Brie cheese- (100kcal/oz): 36,800kcal/23lbs…10.51lbs per year
Cheddar cheese- (110kcal/oz): 40,480kcal/23lbs…11.56lbs per year
Feta cheese- (75kcal/oz): 27,600kcal/23lbs…7.89lbs per year
Goat cheese- (70kcal/oz):25,760kcal/23lbs…7.36lbs per year
Monterey Jack cheese- (106kcal/oz): 39,008kcal/23lbs…11.15lbs per year
Mozzarella cheese- (85kcal/oz): 31,280kcal/23lbs…8.94lbs per year
Parmesan cheese- (122kcal/oz): 44,896kcal/23lbs…12.83lbs per year
Ricotta (part skim) cheese- (39kcal/oz): 14,352kcals/23lbs…4.10lbs per year
Swiss cheese- (95kcal/oz)- 34,960kcals/23lbs..9.99lbs per year
All this data is not to scare you from eating any cheese. Cheese can be a great source of calcium and protein. But just remember next time you go for the cheese…moderation!
“Beet” this idea!
Here’s a great recipe to use up some of the treasures that come from your garden or the farmers market. With lots of variations for seasonings and toppings, this quick summer salad can be the base of your meal!
Beet and Goat Cheese Arugula Salad
| Serves | 4 |
| Prep time | 20 minutes |
| Cook time | 12 minutes |
| Total time | 32 minutes |
| Meal type | Main Dish, Salad, Side Dish, Starter |
| Misc | Serve Cold |
| Website | foodnetwork.com |
Ingredients
- 1/4 cup balsamic vinegar
- 3 tablespoons shallots, sliced thin
- 1 tablespoon honey
- 1/4 cup olive oil
- 6 Medium sized beets, cooked and quartered
- 6 cups fresh arugula
- 1/2 cup walnuts, toasted and chopped
- 1/4 cup dried craisins
- 1/2 avocado, peeled, pitted and cubed
- 4oz crumbled goat cheese
- salt and pepper to taste
Note
This is a great recipe to use up some of summers garden treasures! Try variations with the viniagrette, such as adding garlic, rosemary, or thyme. Perhaps some toasted pecans instead of walnuts, diced apples instead of dried craisins, or even a creative cheese combo! No arugula? No worries! Spinach, beet greens, collards, or any other kind of leafy green will work too! Serve along side grilled chicken or fish, or even chop up some protein to put on top and you've got a great meal!
Per 1 1/2 cup salad:
2 servings vegetables
1/2 serving fruit
1 oz protein equivalent
2 tsp fat equivalent
1/2 serving dairy
Directions
| Step 1 | |
| Preheat oven to 450F. Line a baking sheet with foil. In a bowl, whisk together balsamic vinegar, honey, and shallots. Gradually stir in olive oil and season with salt and pepper. Toss in beets to coat. Place beets on baking sheet and roast until slightly caramelized, about 12 minutes. Set aside to cool. | |
| Step 2 | |
| Toss arugula, walnuts, and crasins with enough of the left over viniagrette to coat. Season again with salt and pepper. Place beets, avocado and goat cheese on top. Serve and enjoy! | |