6 WBMO - Green Chili Pork (Crockpot)

Recipe From Here: 

                                Green Chili Pork (Crockpot) 

 2 Pounds Lean Pork, trimmed of all visible fat
 1 Large Sweet Onions, Chopped
4 Habanero Chilies, Cleaned & Chopped
"Chicken Grill" Seasoning from Trader Joe's
 Black Pepper
½ Cup Water

 Season pork and place in crockpot along with other ingredients. Cook on low in crock pot 6 - 8 hours until tender and pork can be easily shredded with a fork. Cook for a few more minutes to allow the flavors to blend.

 Servings: 2 oz. Protein C and Free Vegetables (or count as Veg A)

6 WBMO - Zippy Grilled Pork Loin

From member ... 

• 2½ - 3 lb boneless lean pork loin roast
• 4 teaspoon nsa chili powder (Williams has a good one)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano

The night before you are planning to grill cut your pork loin in half.  Mix chili powder, oregano, garlic powder, onion powder, and cumin.  Rub spice mixture onto all sides of both pieces of pork and coat well.  Cover and refrigerate until use (at least 2 hours but overnight is so much better).

Grill, covered over indirect heat (BMOS Note:  see owner’s manual on your grill for instructions on indirect grilling method or try Googling the subject.) for 1 to 1½ hours or until meat thermometer reads 160 degrees.  Let stand 10 minutes before slicing.

This is a really great recipe.  The spice mixture is also really great to rub onto lean pork chops or chicken breast to grill.  The leftovers reheat very well.

Compatible with Body Type:

Breakfast D-E

Morning Snack D-E

Lunch A-D-E

Afternoon Snack  D-E

Dinner A-B-C-D-E

PM Snack  

This Recipe Contains:  Protein C

6 WBMO - Sweet and Sour Pork

From member .... Made last night and even the honey had no clue it was a different recipe than usual! Just left out all the bad stuff. 

BMOS Note: The amount of pineapple per person is minimal (less than ¼ cup) and need therefore not be counted. Consider it a freebie!

• 1 lb pork tenderloin, trimmed of all visible fat 
• 20 oz can unsweetened pineapple in its own juice (save juice)
• juice from above
• ¼ cup vinegar
• ¼ cup on-plan ketchup (see Condiment Recipe Forum)
• chunked onion, to taste (I used ½ of a medium onion)
• green pepper, to taste (I used 1 large-but-not-the-largest-size)
• Splenda or other sweetener, to taste
• pepper, to taste
• garlic, to taste
• onion powder, to taste
• Fresh or ground ginger, optional, to taste

Rub tenderloin with pepper, garlic and onion powder, place on grill (Preheat gas grill on High, then lower heat to Medium, Off, Medium - if you have 3 burners) between the two hot burners and grill 10 minutes per side. Let rest at least 5 minutes.

Meanwhile sauté chunked onion and green pepper in water. Add vinegar, on plan ketchup, juice from pineapple and enough Splenda till it tastes good to you. Let simmer. Cut pork into cubes and add to sauce mix along with pineapple, heat through and serve over rice noodles.You can add fresh or ground ginger to spice it up. 

(Without Noodles) Compatible with Body Type:
Breakfast D-E
Morning Snack D-E
Lunch A-D-E
Afternoon Snack D-E
Dinner A-B-C-D-E
PM Snack

(Without Noodles) This Recipe Contains: Protein C, Free Food

6 WBMO - Roasted Pork Chops and Vegetables

From member .... From the Betty Crocker website 

• 2 teaspoons parsley flakes
• ½ teaspoon dried marjoram leaves
• ½ teaspoon dried thyme leaves
• ½ teaspoon garlic powder
• ¼ teaspoon coarse ground pepper
• 4 lean pork rib chops, all visible fat removed, ½ inch thick (1 lb)
• 6 new potatoes, cut into fourths (3 cups cut potatoes)
• 4 oz mushrooms, cut in half (1½ cups)
• 1 medium green bell pepper, cut into 1-inch pieces
• 1 medium onion, cut into thin wedges
• 1 medium tomato, cut into 8 wedges
• ¼ cup nsa broth, plus additional for basting (about ½ cup total)

Heat oven to 425ºF. Use nonstick jelly roll pan or conventional pan lined with cooking parchment or nonstick foil.. Mix parsley, marjoram, thyme, garlic powder and pepper. Sprinkle both sides of pork chops with 1 to 1½ teaspoons herb mixture rubbing in slightly with fingers. Place in corners of pan. Mix potatoes, mushrooms, bell pepper and onion in large bowl. Add ¼ cup broth; stir. Sprinkle with remaining herb mixture; toss to coat. Spread evenly in center of pan between pork chops. Bake uncovered 45 minutes, basting vegetables and potatoes every 10 - 15 minutes with reserved broth. Turn pork; stir vegetables. Place tomato wedges over vegetables. Bake uncovered 10 to 15 minutes or until pork is slightly pink when cut near bone and vegetables are tender. 

Compatible with Body Type:
Breakfast D-E
Morning Snack E
Lunch A-D-E
Afternoon Snack D 
Dinner A-B-C-D-E
PM Snack

This Recipe Contains: Protein C, Carb A, Free Veggies

6 WBMO - Pulled Pork Barbecue

From member .... found this wonderful recipe at www.allrecipes.com, and adapted it to be plan compliant. Since we don't have a lot of pork recipes, I thought people would enjoy this. I've been looking for good recipes for pork as a change of pace occasionally for dinner.

I left out the oil to sauté the onion and garlic, and the salt to taste in the recipe, but it is super without that. 

• 1 (16 oz.) whole natural pork tenderloin, all fat trimmed
• 1 teaspoon nsa chili powder
• ½ teaspoon garlic powder
• ½ cup finely chopped onion
• 1½ teaspoon garlic, minced
• 1 (14 1/2 oz.) can nsa crushed tomatoes, undrained
• 1 tablespoon cider vinegar
• 1 tablespoon prepared on-plan mustard (see Condiment Recipe Forum)
• 1 teaspoon nsa chili powder, or to taste
• ¼ teaspoon maple extract
• ¼ teaspoon nsa liquid smoke
• 1/3 cup pourable Splenda (or 8 packets Splenda)
• pepper, to taste

Rub pork with 1 teaspoon chili powder and ½ tsp. garlic powder; place in baking pan (You can also cook it about 60 minutes in a pressure cooker instead, with about 3 cups water, and it will be tender and easy to shred). Bake in preheated oven at 425 degrees 30-40 minutes or until pork is well-browned and juices run clear. Let stand 10 to 15 minutes. Cut into 2 to 3-inch slices; shred into bite-sized pieces with fork.

Heat medium saucepan over medium heat until hot. Sauté onion and garlic in about 2 tablespoons water, about 5 minutes or until tender. Add tomatoes, vinegar, mustard, chili powder, maple extract, and liquid smoke to saucepan; heat to boiling.

Reduce heat and simmer, uncovered, 10-15 minutes or until medium sauce consistency. Stir in Splenda. Season to taste with pepper. Stir pork into sauce; cook 2 to 3 minutes or until hot. Spoon mixture over potatoes or rice.

I had a big tenderloin, so I doubled the recipe, and I will have to freeze some, it made so much! I put it over potato, and it was lovely. It doesn't make a lot of extra sauce, so you could probably double the ingredients if you wanted more sauce, but it's fine as is over potato, and would be great also over rice, since we aren't allowed breads. 

Compatible with Body Type:
Breakfast D-E
Morning Snack D-E
Lunch A-D-E
Afternoon Snack D-E
Dinner A-B-C-D-E
PM Snack

This Recipe Contains: Protein C, Free Veggies

6 WBMO - Pork Stir-Fry

From member ....  This is a recipe I cannot live a week without on this plan! It was originally from the Weight Watchers Core Plan, but I’ve adapted it several times to fit whatever plan I’m on at the time. Hope everyone enjoys it as much as I do!

ARC Gail Note:  It’s likely that you’ll need to augment your carb portion when enjoying this recipe. To know exactly how much carb per serving is in this recipe, you’ll need to measure the yield of your cooked sweet potato before adding to the pot.

The quantity of carrot per serving is minimal and need not be counted.  Consider it a freebie!

• 2 lbs lean pork loin roast
• 1 small onion, sliced, chopped or diced (your choice)
• 1 cup baby carrots
• 2 tablespoons minced garlic or garlic powder
• 2 tablespoons onion powder
• 2 tablespoons nsa chili powder
• 1 tablespoon basil
• 1 cup water
• 4 sweet potatoes or yams of similar size
• ½ - 1 cup nsa chicken broth
• ¼ cup white wine, optional
• 1 cup bean sprouts
• 1 can (size of choice) nsa green beans or fresh green beans
• 1 head broccoli, separated into florets
• 1 capful Mrs. Dash Tomato, Basil and Garlic

Place pork loin roast, onion and baby carrots in crock pot.  In 1 cup water, mix 1 tablespoon garlic, 1 tablespoon onion powder, 1 tablespoon chili powder and 1 tablespoon basil.  Add to crock pot. Cook on low about 8 hours or until pork pulls apart with no effort.

In a large skillet or wok, place ½ cup nsa chicken broth and ¼ cup wine.  Add remaining spices including Mrs. Dash.  Pull apart pork and add to skillet/wok along with onions and carrots from crock pot.  Add broccoli. Allow to cook on low for approx 15 minutes.

Peel sweet potatoes and wrap each in saran wrap. Place in microwave and cook as you would a baked potato, approximately 7 minutes. Carefully remove and unwrap. Cut into 1” cubes. Add to skillet/wok.

Add green beans and bean sprouts. If needed, add remaining nsa chicken broth and even some of the broth created in the crock pot.  Allow to cook on low for an additional 10-15 minutes until  all items are hot.



Note:  As involved as this recipe may seem, the main ingredients are the pork roast and the sweet potatoes.  You can use any spices and veggies you want in any measurements you want to suit your tastes. It is actually a very quick and easy dinner to throw together if you can remember to put the roast in the crock pot in the morning before work. When you come home, throw everything else together in a wok and you’ve got a large meal for several people.

Compatible with Body Type:

Breakfast D-E

Morning Snack E

Lunch A-D-E

Afternoon Snack  D

Dinner A-B-C-D-E

PM Snack  

This Recipe Contains:  Protein C, Carb A, Free Veggie

6 WBMO - Pork 'N Potatoes

From member .... I found this recipe a while back. I've altered it a little for easy and plan friendliness. It originally used pork, but you can use chicken or turkey which is what I use most of the time. Hope you enjoy!

• 1 lb pork loins, turkey cutlets or chicken breast (all visable fat removed)
• 4 medium potatoes, cut into 1" cubes
• 1 large onion, sliced
• 8 cups baby carrots
• 1/4 cup nsa chicken broth (or veggie broth from book if you prefer)
• black pepper to taste

Preheat a non-stick dutch oven. Sprinkle meat with black pepper on both sides. Brown both sides of meat. Add broth and veggies. Sprinkle with more pepper to taste. Bring to boil then reduce to a simmer. Simmer for about 30 minutes or until meat and veggies are done. Add more broth if needed. Makes approx. 8 servings.

Compatible with Body Type:
Breakfast 
Morning Snack 
Lunch A-D-E
Afternoon Snack 
Dinner A-B-C-D-E
PM Snack 

This Recipe Contains: Protein C (or B), Veggie A, Carb A, Free Foods

6 WBMO - Garlicky Chicken or Pork Adobo

From the website:  http://www.geocities.ws/mt6wbm/recipes/garlicchickenadobo.txt

There is no adobo in this I don't know why it was named as such

Garlicky Chicken Adobo  
         
I found this recipe tonight, and want to share it with 
the 6wbm world..... :)
Thanks,  tracialona

Garlicky Chicken Adobo 

(It can be used for pork as well as chicken.)

4 pounds chicken (whole or parts such as breasts, 
legs or thighs cut into serving size pieces)
**I used 8 tenders** 

1/2 cup vinegar; white, cider or wine 
**I used 1/4 cup**

10-12 fresh garlic cloves, peeled and cut in half 
1/2 cup soy sauce Soy sauce was removed from approved list b/c of the Sodium content, there is an OP Soy sauce, I personally use Low Sodium and then drink lots of water.
**I used only a few dashes, since I don't have low or no 
sodium soy sauce**

1/2 cup water 
coarse ground black pepper, to taste 

Brown chicken briefly on all sides in a large non-stick skillet. 
Drain off fat. Add garlic, soy, vinegar, water and pepper. 
Cover and simmer at least 30 minutes (I didn't have to cook 
that long since I didn't have a lot of chicken) or until very 
tender. Turn chicken once during cooking.

Serve with rice to soak up the juice.

Stir Fry Meat and Veggie - 6 WBMO

From the website : http://www.geocities.ws/mt6wbm/recipes/stirfry.txt

Chicken, Beef, Pork or Prawns Stir Fry
Because this recipe calls for any meat it can be used by any body type.

I didn't follow the recipe card for my stir fry, but I did 
make a fabulous one last night that even my husband ate with 
me!  

I believe this follows all guidelines.
 
This recipe works very well with chicken, beef, pork or prawns, 
which should be cooked through in your wok first. Set meat 
aside and add the following to your wok:
 
3/4 cup of NSA chicken broth 
1 Tbsp garlic powder 
1 tsp chili powder 
1 tsp corn starch to thicken

Use Arrowroot or xanthan instead of corn starch since it is not allowed, you can also try thickening with oat flour , but that may cause a stall.

Mix above ingredients and add veggies (the possibilities 
are endless!)  Coat vegetables with broth mixture and cook 
for approx 5-7 minutes, to your liking.  Add meat and mix 
well.  Serve over rice. 

Good luck!

Provida group member onebizzybee
One day at a time! 

Contains all Proteins

6 WBMO - Garlic Roast Pork Loin

From member ....... Source of Recipe: Internet 

• 3 pounds boneless pork top loin, rolled 
• 4 cloves garlic peeled and sliced 
• 2 sprigs rosemary, optional 
• fresh ground black pepper, to taste 
• ½ cup wine, red for deglazing

Place rack in center of oven. Heat oven to 500º. With the point of a paring knife, make 1/2 inch slits toward the center all around the roast. Insert the garlic in the slits, accompanied by a needle of rosemary, if using. Rub roast generously with pepper.

Place roast in a roasting pan just large enough to hold it. Roast for 45 to 50 minutes, or until meat reaches an internal temperature of 140º. The meat might still be slightly pink, but this is fine. Don't overcook the roast, or it will be dry and unappealing.

Remove roast to platter. Let meat rest before slicing across, while preparing the sauce. Snip off strings. Juices will collect better in a platter than on a cutting board. Place the pan on top of the stove over high heat. Add wine and let come to a boil. Scrape pan with wooden spoon to remove glaze that will flavor sauce. Cook until reduced by half. Serve in a sauceboat or a bowl along with the roast.

Compatible with Body Type:
Breakfast D-E
Morning Snack D-E
Lunch A-D-E
Afternoon Snack D-E
Dinner A-B-C-D-E
PM Snack

This Recipe Contains: Protein C

6 WBMO - Balsamic Roast Pork Tenderloins 2 *Crockpot*

From member ......

This recipe is adapted from Rachael Ray.

• 4½ lbs pork tenderloin 
• ( Note:  Expect to purchase multiple tenderloins, since they range in size and weight.)
• 4 tablespoons (¼ cup)  balsamic vinegar
• 8 cloves garlic, smashed with the flat of a chef’s knife or a fork, peel discarded
• 1 tablespoon nsa steak seasoning such as Mrs. Dash
• 4 sprigs fresh rosemary leaves, stripped and finely chopped
• 4 sprigs fresh thyme, leaves stripped and finely chopped

Trim silver skin and all fat with a very sharp, thin knife.

Take a knife and make 8 slits into the top of the loins. Place a smashed garlic clove inside each.

Place tenderloins in crock pot (make sure you don't crowd them)  Rub seasonings into the loin with your fingers. 

Drip the balsamic vinegar over the loin and again rub it into the loin.
Turn the crock pot on low and let it cook for 5 hours.  The meat will literally fall apart with a fork.  It is a meal my family never tires of and totally OP! Enjoy!

Compatible with Body Type:

Breakfast D-E

Morning Snack D-E

Lunch A-D-E

Afternoon Snack  D-E

Dinner A-B-C-D-E

PM Snack  

This Recipe Contains:  Protein C