Happy Wednesday! Have I said Happy New Year? Probably at some point but Happy New Year again! I feel like the year doesn’t really start until the kids are back at school and the college football season is over. The girls are back at school (YAY!) and the Bulldogs lost (BOOO! 🙁 ) It was an exciting game and could have gone either way! I’m so proud of the Dawgs! Onward and Forward! The girls had a good break but I think they were ready to get back on a normal schedule. Y’all know me – I’m a schedule person!!! They were starting to get bored and pick at one another plus we were running out of activities for them to do. Well I should say reasonably priced activities. We had a small hiccup Monday when school was cancelled for the
National Football Championship game. Oops I mean chance of ice! Yeah right – Only in the South! The girls spent the morning with me at work and we left to go home mid afternoon. It felt like a Saturday morning on Peachtree Road. I think everyone heeded the traffic warnings for once and Atlanta avoided another traffic nightmare.
I haven’t been baking much since the New Year. I’m cooking more and trying to introduce new foods to the girls and create more healthy meal options for us. On Sunday I broke down and baked some really delicious Chocolate Meringue Cookies. Click on the name link to check them out! They were a good compromise but just so you know I will be making a delicious strawberry cake for my birthday. Stay tuned.
If you are tired of chicken, pork tenderloin is a great choice – low in fat, high in protein, etc.. But (of course there’s a But) it can easily turn out dry or bland. I always start with high hopes then sometimes it’s just Meh! I’m just being honest right!!! I’ve only discovered a handful of recipes that work well – Pork Kebabs – brined with a boisin sauce. I’ve also tried wrapping the tenderloin in bacon strips to add a little more fat to the meat. It’s delicious but then you leave the “healthy” realm. In order to stick with my “try and make better food choices” theme, I’m going to skip the bacon this go around. I wanted a tender but flavorful piece of meat so after scrolling through Pinterest I decided to make a rub for the meat and use a liquid base with chicken broth, OJ and lime juice. I then slow cooked it on low for about six hours. Once it started to break apart, I shredded it with a fork. I ended up with a tender, flavorful meat that you can use in a sandwich, bowl, quesadilla, enchilada, stew…whatever you want. I used it in a bowl on Sunday with farro, kale & peppers, broccoli and a dash of spicy barbeque sauce. Last night we added it to our bean and cheese quesadillas. It’s a very versatile dish! Give it a go and let me know what you think!