Tasty Tuesday – Crockpot Pork Tacos


First things first.

Happy Veteran’s Day to all those who have served, those who are currently serving, and those who are preparing to serve. Thank you for all your sacrifices and selflessness.

And, all you military family members – spouses, children, parents, etc – deserve thanks and appreciation, too. I know how difficult it is to watch your loved one(s) go, often many, many miles away, and you’re left to keep things in order at home. That’s a whole different level of service. 🙂


My favorite sailors! 3 generations of service. 🙂

Now, it’s time for Tasty Tuesday!

Tasty Tuesday Badge 2000x2000

Make sure you head over to Lena’s page and check out all the other Tasty Tuesday yumminess. Like Italian Wedding Soup. Yum! 🙂

This week, I bring you some comfort food that only requires a minimum amount of work.

Pork tacos!


Yeah, yeah, yeah. I know that roasting pork until it falls apart and tastes UH-mazing can take hours and hours and hours.

That’s why, if you haven’t already, you should most definitely invest in a crockpot!

It does all the work for you!


Pssst……Christmas is coming…..ask Santa to bring you one. 😉

You put this in the crockpot before you go to work, set the temp to low, and when you come home, you’ll have this!

Pork that’s so tender, it practically falls apart and into the tortillas on its own.


Top with whatever floats your boat.

Tomatoes or salsa, shredded cheddar, avocado or guac, lettuce, sour cream, etc, etc, etc.


Heat up some corn tortillas and dinner is served.


Crockpot Pork Tacos
serves about 8-10, depending on how many tacos each person eats

2-4 pound pork shoulder
4-6 garlic cloves, peeled and quartered
1 whole jalapeño
1 tablespoon oregano
1 tablespoon thyme
1-2 teaspoons crushed red pepper
1 (12oz) beer
Corn tortillas

1. Pierce pork roast in several spots and shove garlic clove pieces in roast. Sprinkle with oregano, thyme, and crushed red pepper and place in crockpot. Add jalapeño and beer; cover and cook on LOW for 8-10 hours until pork is tender.

2. Remove roast from crockpot, shred, and make tacos! OM NOM NOM!!

Talk to me: How many tacos can you eat?

– jennifer

Southwest Meatball Skillet – YUM!

Hello, hello!

Are you presently under attack by Mother Nature?

I’m just waiting for the storm to get here.

We’re right on the bubble of “it’s going to turn to rain” and “it’s going to knock power out, limbs out of trees, and make your life miserable.”

Um, I’m sure you can guess what I’m hoping for.

So, yesterday, I did not run when I got home.

I helped unload and stack 1/3 cord of wood from my sailor’s truck!


Hooray! Warmth!


And, that was pretty good exercise, too.

I’m cutting myself some slack on the running right now.

I love running and I don’t want to NOT like it because I’m forcing myself to do it.

Besides, it’s flipping cold outside.

Okay, enough about the weather. It’s about time I shared a new recipe with you!

I’m all about making things as easy as possible now that I’m back at work and this recipe from my Clean Eating cookbook was definitely easy!

And, super delicious!

Turkey meatballs nestled in a bed of black beans, corn, and tomatoes.


Add a green veggie or salad if you want to pretend like you’re really healthy. Or hungry. Like me. 🙂


Southwest Meatball Skillet
makes 4 servings

1 lb ground turkey breast
2 large egg whites
1/4 cup whole-wheat bread crumbs
1/4 tsp sea salt
1/4 tsp fresh ground black pepper
2 tsp olive oil
1 cup frozen yellow or white corn
1 15-oz BPA-free can low-sodium black beans, drained and rinsed well
2 cups diced vine-ripened tomatoes
1/2 cup low-sodium chicken broth
1 tbsp fresh lime juice
1 tsp ground cumin
1/4 cup chopped fresh cilantro

1. In a large bowl, combine turkey, egg whites, bread crumbs, salt and pepper and mix well. Shape into 16 meatballs, each about the size of a golf ball.

2. In a large skillet, heat oil on medium-high. Add meatballs and cook for 3 to 5 minutes, turning frequently, until browned on all sides. Add corn, beans, tomatoes, broth, lime juice and cumin and mix well. Reduce heat to medium, partially cover and cook for an additional 3 to 5 minutes, until meatballs are cooked through. Stir in cilantro and serve.

3. OM. NOM. NOM.

Talk to me: Meatballs – love em or leave em?

– jennifer

So many things: Water! Garlic-Lime Steak with Avocado Salsa! Shoulder burnout!

Hello. hello!

Happy Wednesday!

T-minus 5 days until the movers show up and start packing!


And, of course, today was shoulder/arm burnout day at CrossFit so I’m basically writing this with my arms firmly attached to my side.

Um, kinda got no energy to raise them.

Good thing I’m not in school because I’d never learn anything if I had to ask a question.



Yeah, no way I’m doing that today.

Anyway, here’s what we did.


Don’t let the 75# Rx weight for women fool you.

It actually said 95# when we got there.

Um, yeah. None of us could do that.

I did 65#.

I might have been able to do 75# for the clusters but the floor presses were a different story.

By the time I got to the 4th round, I was struggling to press more than 3-4 in a row.

Holy. Hard.

And, because the coaches have a deranged sense of humor, battle ropes seemed like a good “cool down” after that WOD.


So, this morning, Molly decided that she wanted to snack on the leaves of some carnations that I got for Thing 2.


Sure, she looks cute and innocent. But, she’s a flower eater!

Molly loves plants. And flowers. And other things she shouldn’t eat.


She loves them so much, she sometimes can’t control herself.

She knocked over the vase.

Water. Everywhere.

At 4am.


Then, when I got home from CrossFit, I was doing some dishes after breakfast.  Finished up and went to pick up my water bottle.

Apparently, the lid was not screwed on all the way.

Water. Everywhere.


I’m afraid to do laundry.

Anywho, I made the most amazing steak for dinner yesterday!

I am the grill master.

grill master


OMG, it was topped with a fresh avocado salsa!

Seriously. Delicious.


And, I made some Dutch oven bread too!

Oh, my tummy was so happy!

Garlic-Lime Steak with Avocado Salsa
serves 4
recipe from Good Morning America (yes, really!)

1/4 cup extra-virgin olive oil
Juice and grated zest of 1 lime
1/4 cup seasoned rice vinegar or cider vinegar
1 teaspoon soy sauce
2 teaspoons garlic powder
1/4 teaspoon ground black pepper
1 pound flank steak
1 avocado, peeled, pitted, and cubed
1 tablespoon chopped fresh cilantro
2 cloves garlic, minced
Salt, to taste

1. In a medium bowl, whisk together the olive oil, lime juice and zest, vinegar, soy sauce, garlic powder, and pepper. Set aside 2 tablespoons of the mixture. Add the steak to the bowl and toss to coat. Cover and set aside for 15 minutes.

2. Meanwhile, in a small bowl, gently toss together the avocado, cilantro, garlic, and reserved 2 tablespoons of the lime marinade. Mix well, then season with salt. Set aside. Heat the grill to medium high and coat the racks with oil or cooking spray.

3. Grill the steak 6-8 minutes per side, depending on your preference. Allow to rest 5 minutes before slicing against the grain. Arrange the steak on a serving platter and serve topped with the avocado salsa.

4. OM. NOM. NOM.

The bread?



I used the Lean Green Bean’s recipe for Foolproof Dutch Oven Bread.

Seriously, my new go-to bread recipe.

In fact, I think I need to go grab a slice.

And maybe slather it with some almond butter.

Because, you know, I’m hungry and all that jazz.

Questions: When it comes to grilling, do you prefer gas or charcoal?  Are you the grill master in your house? What’s your favorite thing to grill?

– jennifer