Apple Infused Pulled Pork

I may be a vegetarian; so I didn't get to try this. However, all of the meat eaters I made this for ate this up!

Ingredients: (serves 14 sandwiches)
4 lbs of pork shoulder; cut into 8 pieces
1/2 cup of apple sauce
1/2 cup of apple juice
1 red onion
1/2 cup ketchup
1/3 cup apple cider vinegar
1/4 cup packed brown sugar
1/4 cup tomato puree (they come in smaller cans)
2 tablespoons spicy mustard
2 tablespoons paprika
2 tablespoons worcestershire sauce

Directions:
Chop onion into fine pieces. In a crock pot or slow cooker, add all of the ingredients except the pulled pork. Stir to combine. Add pork and coat with sauce. Turn slow cooker on low heat for 10 hours. Walk away! After 10 hours, take out meat, put in a giant bowl and pull it apart with 2 forks. Turn the leftover sauce in the crockpot or slow cooker on high for 20 minutes and let reduce and thicken. Once the time is up, pour the sauce over the meat and serve.

Buffalo Shrimp over Brown Rice and Veggies

Buffalo Shrimp (serves 2)
Ingredients for shrimp:
20 precooked shrimp, thawed (I used the small shrimp.)
1/4 cup egg beaters
1/2 cup bread crumbs

Ingredients for sauce:
2 tablespoons hot sauce
1/2 teaspoon of apple cider vinegar
2 teaspoons olive oil
2 teaspoons teriyaki sauce
1 teaspoon lemon juice

Directions:
Pre heat the oven to 400 degrees. Place egg beaters in a bowl or saucer. (If you don't have egg beaters you can just use 1 beaten egg) In an additional bowl or saucer add bread crumbs. Coat the shrimp in the egg and then place in bread crumbs. Once eggs are coated in egg and crumbs, place on a pan that has been sprayed with cooking oil. Bake on each side for 7 minutes, or until brown.
While shrimp are cooking, prepare buffalo sauce. Buffalo sauce is actually made with butter and hot sauce. I made a healthier option. Mix all of the ingredients in a big bowl. Once shrimp are finished cooking, place in buffalo sauce and stir to coat. (Be careful to not make the crust come off.)

Veggie Rice
Ingredients:
2/3 cup of brown rice
2/3 cup of water plus 2 tablespoons
1 tablespoon of margarine
1 teaspoon of chopped garlic
1/4 cup chopped onions
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1/4 cup chopped yellow pepper
salt and pepper to taste

Directions:
In a pot, bring 2/3 cup plus 2 tablespoons of water to a boil. Add brown rice and stir. Put heat to simmering and cover the pot for 10 minutes. In a small skillet, spray with cooking oil and place in veggies. Allow to cook for 10 minutes, stirring to cook everything through. After the rice has cooked for 10 minutes, stir with a fork, add cooked veggies, garlic, and butter.

Vegetarian Chipotle Salad

Presentation is not one of my strong suits. However, this tastes delicious!

Salad Dressing:
1 and 1/2 tablespoon olive oil
1 tablespoon chipotle hot sauce
1/2 tablespoon lime juice
1/2 tablespoon orange juice
salt and pepper to taste

Directions:
Mix all ingredients. (I like to shake them in a sealed container.) This usually dresses 3 personal salads.

Salad Ingredients:
2 cups lettuce
1/2 cup of corn
1/2 cup black beans
2 tablespoons nonfat greek yogurt (tastes just like sour cream but without the fat)
3 tablespoons guacamole (I buy it in the premade pouches)
1/4 cup salsa

Pineapple Salsa

It only looks ugly because no one would stop eating it!

This was yummy! I promise it's a lot prettier than it is in this picture.

Ingredients:

1 can of pineapple tidbits with juice (The larger one rather than the personal one)

4 tomatoes

1/2 of a red onion red onion

2 jalapenos

1/2 cup of cilantro

1 tables spoon of oil

hot sauce to taste (if you don't like spicy salsa you don't need to add any)

salt and pepper to taste

Directions:

Chop up tomatoes and 1/2 of a red onion into about equal sizes. Place a medium sized pot on the stove and heat to low-medium heat. Drain pineapple tidbits but keep 1/4 cup of juice. Add oil, salt, pepper, jalapenos, and onions. Once onions turn clear add tomatoes and pineapple tidbits and juice. Place lid on top of the pot and reduce heat to low. Simmer for 1 hour. Add cilantro. Place in a food processor and pulse to reach desired consistency for salsa. (Chunky salsa, will only take about 3 pulses. More soupy salsas will take about 10.) Place in a container or bowl and allow to cool before serving.

Asian Salmon and Mustard Glazed Spinach and Mushrooms

This is a great meal if you are craving something salty but don't want to be too unhealthy. The salmon is so simple and the mustard in the vegetables adds a nice tangy balance to the salty flavor of the fish. I added some wild rice under the veggies just to fill me up.

Asian Salmon
Ingredients:
2 raw fillets of salmon (Slightly bigger than a deck of cards)
2 tablespoons of soy sauce
2 teaspoons of ginger
1 teaspoon of chopped garlic
1 teaspoon of lemon juice
1 tablespoon of hoisin sauce (Asian BBQ sauce that can be found in your grocery store)
no salt or pepper needed since the soy sauce is already so salty.

Directions:
In a large enough plastic bag, place all ingredients in except the fish. Close the bag and make sure that everything is mixed well. Open bag and put the salmon fillets inside. Close the bag and let sit for 20 minutes to marinate.
In a large skillet or pan, turn heat on medium-high. Spray the skillet with vegetable oil and place the fish on the skillet or pan for 5 minutes on each side.

Mustard Glazed Spinach and Mushrooms
Ingredients:
4 cups of spinach (it reduces down in size with heat)
1/2 cup of mushrooms (any kind will do)
2 teaspoons of lemon juice
1 and 1/2 tablespoon of spicy brown mustard
1 teaspoon of minced garlic
salt and pepper to taste

Directions:
Put a large skillet on medium-high heat. Spray with vegetable spray. Add mushrooms, cooking for 3 minutes, stirring to make sure they get softened. Once softened, add 4 cups of spinach, stirring until wilted down completely. Add the rest of the ingredients and stir until combined. Place over wild rice. (I used Uncle Ben's precooked ready rice.)