Thursday, February 8, 2018

Chicken Tinga Taco's

Don't you love when you find a new recipe that's the absolute and super easy to make a big batch of?  I'm pretty sure this is going to freeze pretty well too so I plan on portioning out into individual ziplock baggies for easy grab and go lunches or dinners when I'm in a pinch! I also love that this fits in with my 80 day obsession meal plan very well!!!


3 cups shredded chicken breast (I cooked mine overnight on low in the crockpot with about 1 cup of low sodium chicken broth but water would work too)
1 cup low sodium chicken broth (for sauce)
1 tsp unflavored gelatin
1 tbsp olive oil
3/4 cup chopped onion (approx 1 medium)
4 cloves minced garlic
1 cup all natural tomato puree
1 tbsp chili powder
1 tsp dried oregano leaves
2 bay leaves
2 canned chipotle chili peppers in adobo sauce, finely chopped
1 tbsp adobo sauce
1 tbsp lime juice
1 tsp lime zest or finely grated lime peel
1/4 tsp groun black pepper
1/4 tsp himalayan salt
8 (6 inch) corn tortillas


  1. Sprinkle broth with gelatin in a small bowl. Set aside.
  2. Heat oil in a medium nonstick pot over med-high heat until fragrant.
  3. Add onion; cook, stirring frequently for 3-5 minutes, or until onion is translucent.
  4. Add garlic; cook, stirring frequently for 1 minute
  5. Add broth mixture, tomato puree, chili powder, oregano, bay leaves, chipotle chili peppers, adobo sauce, lime juice, lime zest or peel, salt, pepper and shredded chicken. Stir to combine and bring to a boil. Reduce heat to low; gently boil, stirring occasionally, for 15 minutes, or until sauce is reduced by half.
  6. Remove bay leaves and serve 3/4 cup chicken taco mixture over corn tortilla's with your choice of toppings. 
Container equivalents: 1 Yellow, 1 Red, 1 Green, 1 tsp

Possible topping suggestions:

  • Lettuce, jalapeno, peppers, onions, pico de gallo (green container options)
  • 2 tbsp cotija cheese (1/2 blue)
  • Avocado (blue)
  • 1 tbsp chopped onion with cilantro and lime juice (free)

Friday, January 12, 2018

Instant Pot Brown Sugar Balsamic Glazed Pork Loin

I LOVE me a good easy weeknight recipe and this one ticks ALL my boxes!

  • Quick
  • Easy
  • Delicious
  • Plenty of leftovers
  • Freezes well

I mean, does it get much better? I've made this a few times in the crockpot and I'll share how to do that below as well, but last night wanted to give it a shot adapting for the instant pot and was NOT disappointed!  Sped up the cook time significantly and tasted just as delicious!

I love how versatile this dish is. For low carb options I've served it over cauliflower rice with broccoli or with cauliflower mash. It's easy to whip up some extra sauce too if you like that.  It would go great in a wrap, with regular potatoes or rice, quinoa or even on a salad!  Freeze the leftovers in individual freezer baggies and it makes a quick and easy meal on the go later on!


1.5 teaspoon ground sage
1 teaspoon salt
1/2 teaspoon pepper
2 clove garlic, crushed
2.5 pounds pork tenderloin


1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

Instant Pot Instructions

  1. Cut pork loin in half
  2. Combine all seasonings (sage through to garlic) and rub over pork loin
  3. Add to instant pot and select the meat setting. Increase the time to 90-120 mins depending on your instant pot. Try 90 mins and if you're tenderloin needs more time, add another 30 mins.
  4. Prepare your glaze. Mix ingredients in a small saucepan and heat over medium heat for about 4 minutes or until it thickens (if you're doubling the sauce you'll need to add more time).
  5. Once the pork is ready, remove from instant pot and shred. Place on a aluminum lined sheet pan and toss with a few tablespoons of glaze. Place under the broiler and toss occasionally until it reaches your desired level of crispyness. Keep an eye on it so it doesn't burn!
  6. Serve with leftover sauce.

Crockpot instructions

  1. Mix together the seasonings : sage, salt, pepper and garlic, and rub over the tenderloin.
  2. Place 1/2 cup water in slow cooker, followed by the tenderloin, and cook on low for 6 to 8 hours.
  3. 1 hour before the roast is finished, mix together the ingredients for the glaze in a small saucepan : brown sugar, cornstarch, balsamic vinegar, water, and soy sauce.
  4. Heat over medium and stir until mixture thickens, about 4 minutes.
  5. Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust, remove from crock pot and place on aluminum lined sheet pan, glaze, and set under broiler for 1 to 2 minutes, until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)
  6. Serve with remaining sauce on the side

Do you have any favorite instant pot recipes? Drop your suggestions and comments below!