CHICKEN SHAWARMA

1 pound boneless, skinless chicken thighs

3 lemons, juiced

2 tablespoons cumin

1 tablespoon paprika

2 teaspoons allspice

2 teaspoons garlic powder

1 teaspoon turmeric

 

Add the ingredients to a slow cooker and set aside for 7-8 hours on low or 4-5 on high. When ready to serve, set the oven to a broil. Remove the chicken from the crockpot. Use a fork to shred the meat. Place the meat on a baking sheet and broil for 3-4 minutes until the meat is crispy. Serves 4 [Per serving: 150 calories, 8g fat, 20g protein].

 

Add the ingredients to a slow cooker and set aside for 7-8 hours on low or 4-5 on high. When ready to serve, set the oven to a broil. Remove the chicken from the crockpot. Use a fork to shred the meat. Place the meat on a baking sheet and broil for 3-4 minutes until the meat is crispy. Serves 4 [Per serving: 150 calories, 8g fat, 20g protein].

 

PORK CARNITAS

1 pound lean pork tenderloin

1 yellow onion, diced

2 oranges, juiced

2 limes, juiced

1 tablespoon garlic, minced

¼ cup chili powder

2 tablespoons cumin

 

Add the ingredients to a slow cooker and set aside for 7-8 hours on low or 4-5 on high. When ready to serve, set the oven to a broil. Remove the pork tenderloin from the crockpot. Use a fork to shred the meat. Place the meat on a baking sheet and broil for 3-4 minutes until the meat is crispy. Serves 4.  [170 calories, 2.5g fat, 13g carbs, 8g sugar, 24g protein]

 

CROCKPOT ROAST

3 apples, diced

1 container pre-cut butternut squash, cubed

3-4 pounds beef chuck roast

1 750 mL bottle Zevia Sparkling Apple drink

1/4 cup apple cider vinegar

2 tablespoons garlic, minced

2 tablespoons fresh thyme, minced

 

Add the diced apples and butternut squash to the bottom of a crockpot. Top with the roast. In a separate bowl, whisk the sparkling apple cider with the vinegar, garlic, thyme, salt and pepper. Pour over the roast. Cover and heat on low for 6-8 hours.

 

PUMPKIN QUINOA RISOTTO

1 cup quinoa

2 cups low-sodium chicken broth

1 cup pumpkin purée

4 chicken breasts

1 tablespoon fresh thyme

1/4 cup parmesan cheese

 

Add ingredients to a slow cooker then sprinkle salt and pepper, stirring to combine. Simmer on low heat and keep covered (all day/night), until the liquid is absorbed and the chicken is cooked through. For quicker cooking times, set the slow cooker to high heat and simmer for 2 hours. Serves 4.