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Friday, February 28, 2014

Here is Börk Pork!

Don't ask me why but whenever I make pork, I hear the voice of the Swedish Chef from the Muppets. This is clearly not a Swedish dish, but tastes great all the same. 

I get a lot of inspiration from Gina does a great job making over, adapting, and creating recipes. Sometimes I make them just like the recipe. Sometimes I don't have all the ingredients on hand so I modify them. 

Today's dinner was Crock Pot Balsamic Pork Roast. I love the crockpot. Set it and forget it! (Thanks Ron Popeil!) Since I didn't have the same cut of meat, I used what I had. I ♥ Costco! Here is my version:

Heather's version ~ Crock Pot Balsamic Pork Roast

1.84 lb pork sirloin tip roast (Costco) cal 750
1 tsp kosher salt 
1/2 tsp garlic powder cal 5
1/2 tsp red pepper flakes cal 12
1/3 C water
1/3 C balsamic vinegar cal 27
1 Tbs worcestershire sauce cal 0
1 Tbs honey cal 60

Mix all the ingredients with a whisk and pour over pork roast. Set timer for 4 hours on High or 6-8 hours on Low.

I like to make things easy so I just mixed it all together and then poured it over. 

Since I was home while it was cooking, I shredded after about 4-5 hours and let it simmer in the juices until we were ready to eat. 

The best part was the cut of meat that I had from Costco. The pork sirloin tip roast was 838 gr and the nutrition info says 112 gr is 100 cal. What?!? That's crazy-sauce!

Serves 2:
cal 427
protein 83
carb 22
fiber 0
fat 6
sugar 14

Wednesday, February 26, 2014

Just another salad??? NO WAY! Roasted Asparagus & Sweet Potato Salad

Welcome to Meatless Monday...only it is Wednesday. WHAT??? Yeah, I'm a rule breaker.  

With the meal planning, comes searching recipes upon recipes online. I came across this website Deliciously Ella and did my version of her Asparagus, New Potato & Avocado Salad. Sounded delish, but I didn't need it to be strict vegan. I couldn't find new ptoatoes and I didn't need the pumpkin seeds. With roasting the veggies, I also didn't need to dress the salad with more evoo and vinegar. Here is my version. 

Roasted Asparagus & Sweet Potato Salad

Asparagus 403gr (about 15-16 stalks) cal 456
Sweet Potato 527gr (2 small) cal 80
Grape Tomatoes 291gr (1 container) cal 90
Avocado medium cal 240
EVOO 1 Tbs cal 180
Organic Spring Mix 4 cups cal 40

Peel sweet potato and chop. Chop asparagus. Drizzle with EVOO and sea salt & pepper. Roast in the oven at 400 for approx 30-40 min depending on how well you like your veggies roasted. 

Remove from oven and cool to room temp.

While veggies are roasting, halve grape tomatoes. 

Prep plate with approx 2 cups of spring mix, toss asparagus, sweet potato, and tomato together. Top with half an avocado diced on each plate. Sea salt & pepper to taste. 

Grams were calculated after peeling and chopping. 

Serves 2.

Nutrition info per serving based on quantities above:

Cal       513
Protein   13
Carb      82
Fiber      21
Fat        18
Sugar     23

Tuesday, February 25, 2014

Weight Loss Support...Oh, and Meatballs! Yes, Please!

I couldn't decide what I wanted to call this post. I want to share the delicious dinner we had tonight, but I also wanted to talk about the importance of a support network. Whether you are trying to lose weight or gain muscle, it's way easier to have someone on board with you. 

I've always been the meal planner in the house but now it's a little different. One person has a hard time keeping weight on and eating calories to bulk up, and one of us (me) needs to shed a few pounds.

Gina's Weight Watcher's Recipes at is a great resource. 

Tonight we had a modified version of Asian Turkey Meatballs with Lime Sesame Dipping Sauce.

I modified it by using 91% lean ground beef instead of turkey. Italian herb seasoning instead of cilantro (he says cilantro tastes like soap). And no oil. Didn't even miss it. 

The dipping sauce I used 1 tsp of EVOO and 1 tsp of toasted sesame seeds. No water. 

I recalculated and the calorie count is about the same. 

They were moist and delicious! A keeper with this family!