Crockpot Green Chili Pork with Cauliflower Rice and Black Beans

This was such an easy meal to toss in the crock pot in the morning and finish off after work. I love these kinds of flavors!

Crockpot Green Chili Pork with Cauliflower Rice and Black Beans

adapted from Paleo Newbie

Green Chili Pork Ingredients

2 lbs of pork loin

1 small onion, chopped

2 cans (4 oz size) of green chilis

Juice of 2 limes (about 1/4 cup)

1/2 cup chicken broth

1 tbs chili powder

1 tsp garlic powder

1 tsp salt

1 tsp pepper

1 tsp cumin

1/2 tsp cayenne

1 can of black beans, drained and rinsed

Cilantro Lime Rice (Cauliflower)

1 head of cauliflower – "riced" in the food processor

1/4 cup broth (from the crockpot)

1/2 tsp garlic powder

2 limes, plus zest

1/4 cup chopped cilantro – leaves only

Salt and pepper to taste

Instructions

1. Set slow-cooker to low

2. Chop onion and add to slow-cooker

3. Pour in 1/2 cup of chicken broth

4. Next combine all of the pork spices in a small bowl

Use the spices as a rub and coat the pork roast completely on all sides

5. Juice the 2 limes, and add to slow-cooker

6. Add your pork roast to the slow-cooker and pour the two cans of chilies over the roast

7. Cook for 6-8 hrs. I cooked mine over 8 and it was fine.

8. Once the pork is done, start the cauliflower rice

9. Chop up a head of cauliflower and place in a food processor

Pulse it until it turns into particles resembling rice – this should happen pretty quickly

10. Turn on a cooktop burner to medium to medium-high heat and add the cauliflower "rice"

11. Get some of the yummy broth from the slow-cooker – about 1/4 cup – and add to rice pan, add 1/2 tsp of garlic powder

12. Just watch it and stir occasionally as it cooks. Continue cooking for 10-12 minutes

13. While the rice cooks, put the black beans in a small sauce pan with about 1/2 cup of liquid from the crockpot and heat them through.

14. Once the rice is done, stir in the juice and zest of 2 limes, add cilantro, and salt and pepper to taste

Enjoy!

Grain-Free Chicken Parmesan

I made up this recipe in my head and it ended up great! It was even easy enough for Gonzalo to finish it off with directions in a text message. Chicken Parmesan is so yummy and comforting, but the fried coating that it usually has isn't so healthy. This is a great alternative!

Grain-Free Chicken Parmesan with Spaghetti Squash

Serves 4

1 spaghetti squash, cooked 

2 cups clean spaghetti sauce (I used the sauce from Fixate which is my favorite)

1 lb chicken cutlets or chicken breasts butterflied thin

Italian seasoning

Salt and pepper

1 cup Italian cheese blend 

1. Add cooked spaghetti squash strands to an 8x8 glass dish. 

2. Stir in about 1 cup of the sauce and mix well. (I did steps 1 and 2 on the weekend)

3. Lay chicken cutlets on top of the squash in one even layer. 

4. Sprinkle with Italian seasoning, salt and pepper. 

5. Pour remaining sauce over the chicken and top with an even layer of cheese. 

6. Bake at 425 until chicken is cooked through and cheese is brown. 

I figured the Fix equivalents would be 1 red, 2 green, and 1 blue.