Shredded Pork Burritos

Shredded Pork Burritos | Elite Health Coaching

Shredded Pork Burritos | Elite Health CoachingDuring the week, we get a little busy with soccer, dance, work, and every other activity that comes to mind. Even when we are busy, I try to make the most out of meal time. I don’t want to be reliant on fast food places, even if that is what the kids want. I still want to have healthier meal options, rather than using our schedule as an excuse. This is a quick and easy meal that you can set and forget, because it’s made in a crock pot!

4lb pork loin
1 can of your favorite Mexican beer (I went for Tecate)
1 TBSP cumin
1 tsp basil
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp oregano

Put the pork in the crockpot, top with seasonings, then pour beer into the crock pot. Cook on low for about 6-8 hours, or high for 3-4 hours. Remove the pork when done and shred. We put the pork in a Tortillaland tortilla (our favorite), along with some cheese. Then I rolled it up, put a little more cheese on top and microwaved for 30 seconds. Once the cheese was melted, I topped this with hot sauce, sour cream, olives, avocado, lettuce, tomato, and radishes. It was like a salad on top of my burrito and it was great!

What are some of your go to meals when you are super busy but don’t want to eat out? Eating out can be expensive, so having healthier meal options at home is a great way to save money and also know exactly what is going into your food. It’s hard wanting your kids to be active, but then following up a meal with fried chicken or $1 burgers. I love to meal plan because this makes it easier for me to plan ahead and be prepared for those super busy days!


Quick & Easy Meal Time – Bacon Fried Rice!

This meal was such a hit that my 10-year old asked for more!! 🙂 SUCCESS!!!

2 cups sushi rice
8 slices of bacon
1 cup broccoli florets
1 cup frozen peas
2 TBSP soy sauce
1/2 tsp soybean oil
4 eggs
Cashews, cilantro, and green onions to garnish

In a medium saucepan, cook rice following package directions. I prefer sushi rice because of how sticky it is. While the rice is cooking, cook bacon in a large frying pan. Once bacon is done, remove from pan and place on a plate with a paper towel to drain. Drain bacon grease from pan, leaving about 1 TBSP in the pan. Add broccoli to frying pan and cook for about 3-5 minutes. Then add 3/4 cup of water. Simmer for about 5-7 minutes until the broccoli is crisp, but tender. Add peas, soy sauce, and soybean oil. Cook until the peas are no longer frozen. Take bacon and cut into 1/4  – 1/2 inch slices. Add bacon to frying pan and add cooked rice to frying pan. Once the rice, bacon, and vegetables are mixed together, cook the eggs. This was nice because you can make the eggs to everyone’s liking. I cooked mine and my daughters over-hard, then my husband and son had their eggs cooked over-medium.  Top with cashews, cilantro, and green onions if you’d like.

Winter Time Recipe

With winter right around the corner, I figured it’s as good of time as any to post a winter recipe! It’s been a wee-bit crazy around here. I’ll get into that on another post, but this is one of my all time favorite recipes. PORK POZOLE! With this recipe, I knew it tasted great. But my family went to a local Mexican restaurant here in Utah called Red Iguana. If you are ever in the Salt Lake area, you MUST go there! It’s delicious. But anyway, my son got the pozole because he loved mine. And guess what???? They taste the exact same. I cannot tell you how excited I was about this! But here is the recipe! I usually double it so I can have leftovers for the next few days. Enjoy!

1 can (15oz) hominy, drained
1 can (14.5oz) diced tomatoes with juice
1 can (10oz) green enchilada sauce
1/4 c. dried onions
3 cloves garlic, minced
1/2 – 1 tsp chili powder
2 tsp cumin
1/2 – 1 tsp paprika
1 1/2 lbs boneless pork loin ribs, cut into 1 inch pieces
Chopped cilantro
1 TBSP lime juice
Avocado, cabbage, lime wedges, tortillas (optional)

Spray inside of crock pot with non-stick cooking spray. Add hominy, tomatoes with juice, enchilada sauce, onions, garlic, chili powder, cumin and paprika, then stir. Place pork in sauce mixture and stir to ensure all of the pork is covered with sauce. Cook on high for approximately 2-3 hours. With about 15 minutes left, add lime juice and desired amount of cilantro, then stir. Serve in bowls topped with avocado, sliced cabbage, lime wedge and a tortilla.

Italian Gumbo – SAY WHAT???

Last night, I made an awesome and VERY easy meal! It was a mix between Fettuccine Alfredo & Gumbo. It was fantastic! Hope you like it! 🙂 And as always I forgot to take a picture!

1 – 16oz bag of pasta shells
1 package of Andouille sausage, sliced into 1/2 inch pieces and then cut in half
1 small onion, diced
4 cloves garlic, minced
2 – 14.5oz cans of Italian diced tomatoes
2 c. heavy whipping cream
3 ears of fresh corn, corn removed from the cob
Parsley to garnish

Cook pasta according to the package instructions. While the pasta is cooking, cut up the sausage, onion, and garlic. Put in a large pan and cook until onions are tender. Add in tomatoes, cream, and corn. Cook for about 8-10 minutes. Once pasta is done, drain and add to large pan with the cream sauce. Mix well and cook for a few minutes longer, then serve! Top with chopped parsley to make it extra fancy!

Shrimp & Sausage Boil #justonepot

1150933_10200280511682965_2029710490_nThis was such a HUGE hit with the family that I had to share with everyone! 🙂 It was easy and SO good!

Shrimp & Sausage Boil

1 bag Zatarain’s Crab Boil Bag
2lb small red potatoes
2 onions, peeled and quartered
2 pork sausages, cut into 2-3 inch pieces
4 ears of corn, cut in half
2 lbs shrimp
Old Bay Seasoning

In a large pan, combine water and boil bag, then bring water to a boil. This needs to be a very large pan. If you don’t have one, split all the ingredients into 2 separate pans and purchase an extra boil bag. Once water is boiling, add potatoes. Bring back to a boil and boil for about 5 minutes, then add sausage and onion. Cook for 20 minutes, then add corn. Once corn has been in the pan for 10 minutes, add shrimp. Continue to cook everything together for 5 minutes. Drain in a colander, then spread on large platter. Once food is on a platter, lightly sprinkle with Old Bay Seasoning.

Recipe Tuesday – Daily Tip #141

RecipeTuesdayWhy oh why don’t I take more pictures of the food I make!!!! I really need to get into the habit. This was a great meal that I made for the family. We served it with a side of rice and fresh broccoli from our Bountiful Basket! I think I’ve cooked 4 meals in a row so far without the kids complaining. This makes me one happy mama!

Sage Rubbed Citrus Roasted Pork Loin

2-3 lb pork loin
3/4 tsp sage (divided)
1/2 tsp salt
1/2 tsp pepper
1 can of pineapple tidbits
2 oranges (using the zest of one orange)
1/2 tsp cinnamon

Preheat oven to 325. While the oven is preheating mix together 1/2 tsp each of sage, salt, and black pepper. Place pork loin in a roasting dish and rub spices all over the outside. Cook at 325 for 30 minutes, then increase the heat to 350 for another 30 minutes. When the pork loin has about 15 minutes left, combine pineapple, the juice of 2 oranges, the zest of 1 orange, 1/4 tsp sage, and 1/2 tsp of cinnamon into a sauce pan. Bring to a boil, then lower heat to a simmer until pork has cooked for 1 hour total. At the one hour mark, take the pork out of the oven and pour sauce from the saucepan over the pork. Cook pork for another 30 minutes at 350. Once pork is done in the middle, remove from oven and cover with foil for 15 minutes before serving.

Recipe Tuesday – Daily Tip #113


1/2 c. onion, diced
1/2 c. green bell pepper, seeded and diced
3 large carrots, peeled and sliced
4 cloves garlic, minced
1 can diced tomatoes
2 tsp Creole seasoning
1 lb chicken sausage links (I used Whole Foods Green Chile Chicken links from their meat department)
16 oz frozen corn
1 lb raw, large shrimp (tails removed)
3 c. white rice

Spray crock pot with non-stick spray. Add onion, green pepper, carrots, garlic, tomatoes, Creole seasoning, sausage and corn. Stir so it’s well mixed. Cook on low for 8 hours. When there is about 10-15 minutes left, start cooking the rice. Also at this time, add shrimp into the crock pot. By the time the rice is done, the shrimp will be cooked as well. Place rice in a bowl, topped with gumbo. I also topped this with Louisiana Hot Sauce 🙂