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. | |
Looking for simple and delicious soup?
Try this quick and easy Chicken Tortilla soup!
Quick and Easy Chicken Tortilla Soup
| Serves | 6 |
| Prep time | 15 minutes |
| Cook time | 35 minutes |
| Total time | 50 minutes |
| Meal type | Main Dish, Soup |
| Website | Modified from http://damndelicious.net |
Ingredients
- 2 cloves garlic, minced
- 1 onion, diced
- 1 tablespoon olive oil
- 4 cups low sodium chicken stock
- 1 (28-oz) can crushed tomatoes
- 1 (4-oz) can green chiles
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- pinch of cayenne pepper (optional)
- black pepper to taste
- 2 cups shredded, skinless chicken breast
- 1 cup kernels corn
- 2 tablespoons fresh cilantro, chopped
- juice of one lime
- avocado, for serving
- whole grain tortilla chips, for serving
Directions
| Step 1 | |
| Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in chicken stock, crushed tomatoes, green chiles, chili powder, cumin, oregano and cayenne pepper; season with salt and pepper, to taste. Reduce heat to low; simmer, covered, until thickened, about 15 minutes. Stir in pasta, chicken, corn, cilantro and lime juice until heated through, about 2 minutes. Serve immediately, garnished with avocado and tortilla strips, if desired. | |
| Step 2 | |
| Reduce heat to low; simmer, covered, until thickened, about 15 minutes. Stir in pasta, chicken, corn, cilantro and lime juice until heated through, about 2 minutes. | |
| Step 3 | |
| Serve immediately, garnished with avocado and tortilla strips, if desired. | |
Power-up with Pumpkins!
It’s pumpkin season! Looking for some ways to include this tasty vegetable as a meal instead of a decadent dessert or quick bread? Try this quick and easy crockpot recipe!
Crockpot Pumpkin Soup
| Serves | 4 |
| Prep time | 15 minutes |
| Cook time | 5 hours |
| Total time | 5 hours, 15 minutes |
| Meal type | Appetizer, Lunch, Main Dish, Side Dish, Soup |
| Misc | Serve Hot |
| Website | www.fatgirltrappedinaskinnybody.com |
Ingredients
- 2 cups pumpkin puree (fresh or canned)
- 6 cups low-sodium vegetable stock
- 2 carrots, chopped
- 1 cup white onion, chopped
- 2 stalks celery, chopped
- 2 tablespoons minced garlic
- 1 tablespoon maple syrup (or agave, honey, sugar)
- 1 teaspoon tumeric
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- salt and black pepper to taste
Directions
| Step 1 | |
| Pour pumpkin, vegetable stock, maple syrup, garlic and spices into crockpot and stir. Add chopped vegetables. Cover and cook on low heat for 8-9 hours, or high heat for 5-6 hours. Blend soup in small batches, or use hand blender. | |
“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! | |