#fixapproved

Ingredients:

3 lbs of Pork Loin

1 bay leaf

1 1/2 cup of water

To make the rub combine:

2 tbsp of chili powder

2 tsp of cumin

1 tsp of ground coriander

1/2 tsp cloves

1 tsp onion powder

1 tsp garlic powder

1 tsp sea salt

1 tsp oregano

Directions:

Mix all spices together except the bay leaf in a bowl. Rub down the entire pork loin with the spices and place in your slow cooker. Add the bay leaf and water and cook on low for 6-8 hours.  Keep an eye on the pork just to make sure the water doesn’t absorb and it dries out.  If you have to add more liquid, then do so. Your pork should pull apart easily so you can shred it.

Once you it is able to be shredded take it from the crock pot, shred and then place back into the crock pot.  Stir the meat to coat with the juices.

For the Carnitas you will need:

Corn Tortillas

Black or Pinto Beans

Romain Lettuce

Diced Tomatoes

Diced Avocado

Shredded cheddar cheese

Cilantro Lime Topping

Greek yogurt

1/4 Cup Fresh Lime Juice

1/4 Cup Fresh Cilantro Chopped

1 lime cut into wedges for garnish

Combine these ingredients in a bowl for the dressing and set aside.

Add the drained beans with 1/2 of a cup of water to a pot on the stove over medium heat. Cook until heated through.  Gently mash with a fork until they reach your desired consistency.

Lightly spray your corn tortillas with cooking spray and place on a foil lined baking sheet. Crisp in the oven on 350 degrees for 8-10 minutes until desired crispiness. Then assemble...

Add your fixings to the corn tortilla and voila!

Add a bit of dressing on top and enjoy!

Fix approved!  Container counts are ❤️💙💚💛

Ingredients:

1 lb. lean ground pork or turkey (I’ve also used beef)

4 cloves garlic, minced

1 T fresh ginger, minced

1 medium yellow onion, thinly sliced

1/2 large head green cabbage, thinly sliced

1 cup carrots, shredded

3 T low sodium liquid aminos or soy sauce

2 t rice wine vinegar

Sliced Green Onions, for garnish

Instructions

In 12" skillet over medium high heat, brown meat (season with salt and pepper if desired), breaking it up as it browns - remove from pan and set aside

Add sliced onions to the pan and season with a pinch of sea salt, cook for about 10 minutes or until tender and lightly browned.

Add garlic and ginger, cook for another minute

Add cabbage and carrots, cook until wilted down, about 5-7 minutes

Return meat to skillet, add liquid aminos or soy sauce and vinegar, reduce heat to medium low and cook 5-7 minutes more.

Serve over brown rice and sprinkle with green onions and sesame seeds.

Container Counts

Ingredients and Instructions:

2 pounds sirloin steak cut in pieces (or boneless beef chuck roast or even lean stew meat)

1 cup beef broth

1/2 c. low sodium soy sauce or liquid aminos

1 T. Sesame Oil

4 cloves minced garlic

3 T pure maple syrup or honey

Cook on low for about 4 hours (or until meat is done and tender)

1 head broccoli (chopped) - I added extra broccoli

1/4 cup corn starch

1/4 cup water

Mix corn starch and water together and add to pot, then add broccoli (and other veggies)

Cook on low for 30 minutes or until broccoli is tender

Serve with brown rice!

You could also add onions and red peppers to increase your veggies and add amazing flavor.

Enjoy!

Fix Portions 💚❤️💛 🥄

1 1/3 pounds lean ground beef (93% lean or more) OR  any lean ground meat (turkey/chicken) 3/4 cup quick cooking oats 1 egg, beaten 1/4 cup water (makes the meatballs nice and tender!) 1 tablespoon of tomato sauce or your pasta sauce 2 teaspoons Worcestershire sauce 2 cloves of garlic, finely chopped 1-2 teaspoons black pepper 1 teaspoon of salt Red pepper flakes (optional) 2-3 Tablespoons chopped basil

1. Preheat oven to 400.

2. Combine all ingredients in a large bowl. With your hands, mix until well-combined, but do not over-mix.

3. Roll meatballs into desired size...I usually make mine about golf-ball sized.

4. On a greased baking sheet, bake meatballs 12-15 minutes until barely done inside. 

Store in a freezer bag and freeze for up to two weeks.