Slow-Cooker Pork Tacos

Slow-Cooker Pork Tacos

Fast, fun and full of flavor

Spicy but not too spicy, these pork tacos are a pleasant change from your standard beef taco. Plus, they’re easy to make and meet the nutrition standards designed for a healthy lifestyle.

  • 3 whole ancho chiles
  • 3 whole pasilla chiles (or Anaheim chiles)
  • 4 cloves garlic, unpeeled
  • 2 to 3 chipotles in adobo sauce
  • 1/2 medium white onion, roughly chopped
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons honey
  • 1 tablespoon cider vinegar
  • Kosher salt
  • 2 teaspoons dried oregano, preferably Mexican
  • 3 3/4 cups low-sodium chicken broth
  • 4 pounds boneless pork shoulder (untrimmed), cut into chunks
  • Freshly ground pepper
  • 2 bay leaves
  • 1 cinnamon stick
  1. Put the ancho, pasilla chiles and garlic in a bowl; add 2-3 tablespoons water. Microwave on high 2-3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.
  2. Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.
  3. Season the pork with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high 5 hours.
  4. Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.

Nutritional Information: per serving
Calories 399; Total fat 15g; Saturated fat 4g; Protein 51g; Total carbohydrates 14g; Sugar 5g; Fiber 3g; Cholesterol 147mg; Sodium 452mg


Feel Fit and Famous with this Fruit Salad

Lightened Waldorf Salad
  • 1/2 cup raisins
  • 1/2 cup apple juice
  • 1 cup finely chopped celery
  • 1 cup chopped Granny Smith apple
  • 1/4 cup coarsely chopped walnuts, toasted
  • 2 tablespoons fat-free mayonnaise
  • 2 tablespoons fat-free apple-flavored yogurt
  1. Combine raisins and apple juice in a microwave-safe bowl. Microwave on HIGH for 30 seconds. Let stand 2 minutes; drain. 
  2. Combine raisins, celery, apple, and walnuts in a medium bowl. Stir in mayonnaise and yogurt.
Nutritional Information:
Yields 6 servings (1/2 cup each). Calories per serving 93; Fat per serving 3.2g; Saturated fat per serving 0.2g; Monounsaturated fat per serving 0.7g; Polyunsaturated fat per serving 2g; Protein per serving 2g; Carbohydrates per serving 16.1g; Fiber per serving 1.6g; Sodium per serving 60mg

Summer Berry Sponge Cake

July 4th Sponge Cake


  • 1/3 cup vanilla-flavored syrup
  • 1 sponge cake
  • 1 cup blueberries
  • 1 cup sliced strawberries
  • 1 (12 ounce) container frozen whipped topping, thawed


  1. Drizzle vanilla syrup over top of sponge cake. Let soak for 5 to 10 minutes. 
  2. Arrange blueberries on top of cake, then place strawberries on top of the blueberries. Finish by generously spreading whipped topping over the fruit. 
  3. Serve immediately, or if you prefer, chill in the refrigerator (no more than 2 to 3 hours), until ready to eat. 

Nutritional Information:

Calories 234; Protein 2.6g; Carbohydrates 38.4g; Sodium 102mg; Cholesterol 39mg 


It’s Guacamole with a Kick!

May Recipe


  • 3 avocados - peeled, pitted, and mashed
  • 1 lime, juiced
  • 1 teaspoon salt
  • 1/2 cup diced onion
  • 3 tablespoons chopped fresh cilantro
  • 2 roma (plum) tomatoes, diced
  • 1 teaspoon minced garlic
  • 1 pinch ground cayenne pepper


In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Nutritional Information

Calories 262; Protein 3.7g; Carbohydrate 18g; Sodium 596mg; Cholesterol 0mg


It's Chicken, It's Cheap, It's Limealicious!

Cilantro Lime Roasted Chicken


  • Cooking spray
  • 2½ pound whole chicken, cut into 8 pieces
  • 2 Tbsp chopped cilantro
  • 1 lime, zested and juiced
  • 1 Tbsp honey
  • 2 cloves garlic, minced
  • ½ tsp ground black pepper
  • ½ tsp salt (optional) 


  1. Preheat oven to 375 degrees F. Lightly coat a baking dish with cooking spray.
  2. Remove the skin from the chicken and arrange in a single layer in the baking pan.
  3. In a small bowl, whisk together the cilantro, lime zest, lime juice, honey, garlic, ground black pepper and salt (optional). Pour the mixture evenly over the chicken and bake for 45-50 minutes or until the internal temperature of the largest piece of chicken is 165 degrees. 

Nutritional Information: (Serving size: ½ breast, 1 thigh or 1 drumstick + 1 wing)

Calories 130; Carbohydrates 4 g; Protein 18g; Fat 4.5g; Saturated Fat 1.2 g; Sugar 3g; Dietary Fiber 0g; Cholesterol 55mg; Sodium 55mg; Potassium 165 mg