Recipes

Healthy recipes to enjoy with your family

This week’s meal plan and pulled pork and Mexican sauce recipe

Leave a Comment / Meal plans, Recipes / By

this week's meal plan

 

Hello Everybody,

I hope you all had a super weekend.

Pulled pork and Mexican sauce recipe:

This week I thought I would share with you a simple pulled pork with Mexican sauce recipe that I created at the weekend.

Firstly, a little cheat tip – I thought I would try out this new seasoning mix by Wahaca.  The ingredients listed are pure spices, with no added nasties! Verdict: it tasted pretty good and worked well.

Wahaca seasoning, pulled pork and mexican sauce recipe

For the pulled pork, pop a suitably sized pork loin joint into a roasting pan, cover the top with the seasoning mix (tomato and chipotle).  Then add a cup of water to the base of the pan to help keep the meat juicy whilst it’s roasting.  Cover with foil and put into a preheated oven at about 140ºC.  I left mine roasting for about three hours whilst we went out for a walk.  I then increased the oven temperature to about 200ºC and left it roasting for a further two hours, or until the meat begins to fall away.

Pulled pork and Mexican sauce recipe and this week's meal plan

For the Mexican sauce:-

Ingredients:

1 garlic clove diced

1 teaspoon ground cumin

1 teaspoon of oregano

2 tablespoons of brown sugar

2 tablespoons of cider vinegar

1 cup of chicken stock

2 tablespoons of tomato paste

Heat a little olive oil in a saucepan and gently fry the garlic until browning.  Add the cumin and oregano and stir for about 1 minute to release the flavours.  Add the rest of the ingredients and then simmer the sauce for about 15 minutes or until you are ready to serve the meat.

Use the  sauce like a gravy to pour over the pulled pork meat.  The sauce has a spicy, slightly barbecue flavour.

Enjoy!

This week’s meal plan:-

  • Chicken breast in a tarragon and cream sauce with roasted new potatoes and green veg
  • Slow cooked pork with Mexican sauce, roast potatoes and veg
  • Spicy pork and egg carbonara and garlic bread (made with leftover pulled pork)
  • Green Thai chicken curry and rice
  • Home made lamb burgers and salad
  • Smoked haddock and pasta bake
  • Tuna steaks with a Malaysian style rojak pineapple salad

 

 

I hope you all have a super week.

Please sign up to the New Leaf newsletter to receive regularly updates, healthy tips, special offers and recipes HERE.

Did you check out last week’s recipe for gluten free fruit loaf?

 

Signature from Janine x

 

This week’s meal plan and a recipe for gluten free fruit loaf

Leave a Comment / Meal plans, Recipes / By

this week's meal plan

 

Hello everybody,

I hope you are all keeping well and healthy.  How are your New Year resolutions and health goals going?  If you feel like you’ve fallen off the wagon and need some motivation, come and join the New Leaf 52 weeks healthy motivation camp.  Every week you will receive a Monday lifestyle challenge to do, a healthy recipe to try, some fitness and general health and wellbeing tips.  It’s completely free and is a private group so you can comment and connect with people in total privacy.  I hope you can come along and join us  right here!

This week I thought I would share with you a gluten free fruit loaf recipe, although I didn’t make it gluten free for our family.

Gluten free fruit loaf Recipe

Ingredients:

1 cup dried apricots, halved

½ cup roughly chopped dried figs

½ cup dried raisins

½ cup  sugar

½ teaspoon ground cinnamon

2 cups gluten-free or ordinary self-raising flour

1¾ cups milk

½ cup of chopped nuts of choice (I used walnuts)

Method:

Combine the apricots, figs, raisins, sugar, cinnamon and flour in a bowl.  Add 1½ cups of the milk.  Stir to combine and then cover and leave in the fridge overnight.

The next day, bring the mixture to room temperature for about 10 minutes.  Add the remaining ¼ cup of milk and the nuts.  Pour into a greased and lined loaf tin and cook in a preheated oven between 170ºC-190°C.

Bake for 1 hour or until a skewer inserted in the centre comes out clean.  Leave to cool slightly in the tin for about 5 minutes.  Turn out to cool on a wire rack.  Serve sliced, with optional butter.

This passed the husband and children test, so hopefully your family will enjoy it too!

This week’s meal plan:

  • Prawn Pad Thai
  • Sundried tomato and basil stuffed chicken breast, potato wedges and salad
  • Sausage and bean bake
  • Thai chicken and pineapple with rice and salad
  • Pork and hoisin sauce stir fry with rice
  • Beef casserole, jacket potatoes and vegies
  • Glazed chilli fish, rice and steamed veg

 

I hope you all have a super week.

Please feel free to share this recipe and meal plan with your friends on the social media buttons below.

Don’t forget to sign up for the New Leaf newsletter here to receive regularly updates on our posts, recipes and recommendations HERE

 

Signature from Janine x