Hawaiian Pork and Cabbage


  • 1 package of Campbell’s Hawaiian Pork Slow Cooker sauce
  • 4 pounds boneless pork butt
  • 2 tsp Trader Joe’s stir-in ginger paste
  • 1 Tbsp vegetable oil
  • 1 head of green cabbage*

*My cabbage was about 1300g after shredding


  1. Place the boneless pork butt into the crock-pot.
  2. Cover with Campbell’s Hawaiian Pork Slow Cooker sauce.
  3. Cook on high for 4-5 hours.
  4. When there’s about half an hour left for the pork, start shredding the cabbage!*
  5. Once the cabbage is shredded, heat 1T of oil in a large pan over medium-high heat.
  6. Stir in the ginger paste and cook until fragrant.
  7. Reduce heat to medium and add the cabbage.
  8. Stir fry the cabbage for a few minutes.
  9. Open the crock-pot and take about 1/4 cup of the slow cooker juice and add to cabbage.
  10. Stir to coat.
  11. Repeat until your cabbage suits your preference for taste and texture. I wound up using 3/4 cup of slow cooker juice.
  12. At this point, the pork should be done. Remove pork from the crock-pot and shred.
  13. Take remaining crock-pot juice and add it to a pot.
  14. Simmer on medium heat until the sauce thickens, about 30-45 minutes. This is just enough time for you to watch an hour long show without commercials. Of course, without commercials, you’ll need to remind yourself to check the pot so you don’t burn your sauce.
  15. Once sauce is done, plate and serve. Place cabbage on plate, top with shredded pork, and drizzle sauce on top.

*Cabbage Shredding Notes!

I actually bought a head of cabbage. I’m one of those people who prefers to buy lettuce and carrots washed, bagged, and cut the way I need it. Unfortunately, the store did not have bagged shredded cabbage when I went shopping. Fortunately, shredding cabbage is super simple. Now we can all save money and impress our friends by whipping out our chef’s knives and becoming cabbage shredding machines.

Quarter. Core. Slice.

  1. Peel off and discard any leaves that are falling off, damaged or super dirty.
  2. Slice cabbage in half.
  3. Slice each half in half.
  4. Using a diagonal cut, remove the core from the bottom of each wedge.
  5. Now, just slice the cabbage thinly. You can slice in any direction, depending on how long you want your cabbage pieces to be.

Calories: 495
Carbs: 25
Fat: 27
Protein: 38
Fiber: 4

Serves 9

Very Verde Chicken Enchiladas


  • 2 lbs boneless, skinless chicken breast
  • 12oz jar salsa verde
  • 1 can (15.50z) cannellini beans
  • 10oz verde enchilada sauce
  • 3/4 cup reduced fat Mexican cheese
  • 10 Tumaro wraps*

*I like Tumaro’s wraps because they are low calorie, super high in fiber, soft and tasty. To make these enchiladas super verde, I used a package of green garden veggie wraps. (And two 9 grain chia wraps. There are only 8 wraps in a package.)


  1. Add the chicken breasts and jar of salsa to a crockpot. (Did I mention this is involved a crockpot? I hope you have a ton of time.)
  2. Cook on low for 8 hours.
  3. Once the chicken is done, remove it from the crockpot and shred it.
  4. Place the remaining liquid in the crockpot and put in a saucepan. Simmer until reduced into a thick sauce.*
  5. In the bowl with the shredded chicken, add the reduced salsa, can of drained white beans, 1/4 cup of cheese, and 1/3 of the enchilada sauce. Mix until combined.
  6. You should probably turn on the oven around this time. 375F is the magic number.
  7. In a 9×13 pan, add 1/3 the enchilada sauce. Swirl to evenly cover the bottom of the pan.
  8. Evenly distribute the chicken mixture among the wraps.**
  9. Roll and nestle into the pan, seam side down.
  10. Cover the rolled and stuffed wraps with the remainder of the enchilada sauce.
  11. Sprinkle the rest of the cheese on top.
  12. Bake until cheese melts. (About 20 minutes.)

*I buy my chicken from a regular grocery store and the breasts are usually pumped with water and all of that water comes out in the crockpot. I’ve read on the internet that if you buy chicken from an actual butcher, you don’t have these problems. So, if you buy fancy chicken, you can probably skip this step.

**To do this, I placed ALL the wraps on the counter and added the chicken. It helped to make sure they were mostly even. I THOUGHT I took a picture, but alas, it’s nowhere to be found.

Calories: 480
Carbs: 42
Fat: 13
Protein: 57
Fiber: 17

Serves 5

Tuna and Salmon Kimchi Pasta

I really want to call this a noodle casserole, but it’s not really a casserole because it didn’t go in the oven. And I also didn’t actually use a noodle shaped pasta either. Buuuuut tuna noodle casserole is totally the vibe of this dish. Or maybe it reminds me more of Tuna Helper.

I was originally going to make this with just tuna, but I live on the east coast and snow storms happen, so you just wind up grabbing what you have. Sometimes, I’m not down to take a trek in the snow for canned tuna. The other bomb thing about the combo is I love tuna and salmon. When I get sushi, I’m always torn if I should get a spicy tuna roll or a spicy salmon roll. Now, I can have it all.


  • 1/2 pound of orecchiette
  • 2 cubes of frozen garlic or 2 garlic cloves smashed
  • 3T EVOO
  • 1t red pepper flakes
  • 3 cans of tuna (15oz total)
  • 4 pouches ready to eat salmon (10oz total)
  • 1 15oz can peas
  • 8 servings of kimchi, chopped* (240g)
  • 2T gochujang chili paste

*I believe you can buy it chopped. If your knife skills are a little weak, you can quickly cut it with meat scissors. Worked like a charm for me.


  1. Add pasta to a pot and cover with water. Sprinkle salt and cook until al dente.
  2. Drain pasta, saving a few tablespoons of pasta water.
  3. In a 12in skillet, heat EVOO over medium-high heat and add red chili flakes and garlic. Cook until fragrant.
  4. Lower heat to medium and add kimchi to skillet.
  5. Add tuna and salmon to skillet and mix until the fish is fully flaked/broken apart.
  6. Stir in peas.
  7. Add pasta and mix. By now, this kimchi is looking kind of pale. But there’s an ingredient to help get us a nice hue.
  8. Stir in gochujang chili paste. You may need to add the reserved pasta water to help blend in the chili paste.
  9. Once everything is uniformly coated, you’re done!

Calories: 448
Carbs: 49
Fat: 11
Protein: 34
Fiber: 6
Sugar: 10

Serves 5

Gnocchi, Chicken Sausage and Asparagus


  • 1 package of gnocchi
  • 1 package Trader Joe’s Smoked Andouille Chicken Sausage, sliced
  • 1.5T salted butter*
  • 2 cubes of frozen garlic or 2 garlic cloves smashed
  • 85g chopped onion
  • 1lb asparagus, cut – ends discarded
  • 130g kale
  • black pepper
  • red pepper flakes
  • seasoning mix**

*I was extra fancy and used European salted butter. Highly recommend it since the butter taste plays a big role in this recipe.

**I used McCormick’s salad supreme which contains cheese(!!!), salt, sesame seed, paprika, poppy seed, celery seed and garlic. Another seasoning mix with paprika also work well.


  1. Prepare gnocchi as directed on package.
  2. Drain and save a bit of the water.
  3. Melt butter in skillet.
  4. Once the butter is melted, add garlic and onions and cook until nice and fragrant.
  5. Next, add the asparagus and cook until it starts to soften.
  6. Now add kale a small handful of kale. As it wilts and creates more room in the pan, add more kale. If the kale isn’t wilting, add a bit of the saved gnocchi water.
  7. Add chicken sausage and cook until hot.
  8. Finally, stir in the gnocchi.
  9. Sprinkle a few shakes of black pepper, red pepper flakes and your seasoning mix. Taste and add more seasoning as necessary.

Calories: 454
Carbs: 55
Fat: 13
Protein: 28
Fiber: 6
Sugar: 6

*Serves 4

Roasted Cranberry Greek Yogurt Cake



  • 12 oz fresh cranberries*
  • 1/2T coconut oil
  • 3 large eggs
  • 1 cup non-fat plain Greek Yogurt**/li>
  • 1t vanilla extract
  • 1/2 cup vegetable oil
  • 3/4 cup sugar
  • 1.5 cups all-purpose flour
  • 2t baking powder
  • 1/2t kosher salt

*Basically the entire bag. I used slightly fewer because I may have used a few as a garnish for a few cocktails I made earlier.
**I used Dannon Oikos Triple Zero yogurt. It has fiber and is much sweeter than regular fat-free greek yogurt. If you didn’t use this, I recommend using a full cup of sugar and tasting the batter to make sure it’s sweet enough. And you’re welcome for giving you a legitimate reason to eat cake batter.


  1. Heat oven to 400F.
  2. Melt the coconut oil. (About 45 seconds in the microwave)
  3. In a bowl, toss cranberries with melted coconut oil to coat.
  4. Place cranberries on a foil lined pan and roast for 15 minutes. You’ll know they’re ready when they soften (duh) and the most amazing smell comes out the oven when you open it.
  5. Mix the eggs, greek yogurt, vanilla extract and vegetable oil until blended.
  6. Add sugar and continue to blend.
  7. In another bowl, combine flour, baking powder and salt.
  8. Fold the dry ingredients into the wet. Mix until just blended.
  9. Stir in cranberries.
  10. At some point, your cranberries should be done. At this point, drop the oven temp to 375F.
  11. Spray your pan with oil, and add the batter.
  12. Bake at 375F for 30-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. I used a pan that makes 4 mini loaves.


Calories: 373
Carbs: 49
Protein: 8
Fat: 16
Fiber: 4

*Serves 8, but I really like cake, so half a loaf works for me. Maybe for a regular person, it would be 16 servings and you can divide everything by 2.

Spicy Pork Burrito Bowls


  • 1.25 lb shredded pork tenderloin*
  • 8t taco seasoning
  • Trader Joe’s Cowboy Caviar
  • 15oz can of black beans
  • 8T Trader Joe’s Spicy Black Bean Dip
  • 1 cup reduced-fat shredded Mexican cheese
  • 4 pouches Calavo spicy guacamole
  • .5 cup basmati rice
  • Adobo sazon

*I made my pork tenderloin following a recipe for enchiladas on howsweetittis.com Super simple. 5lb pork tenderloin + 4oz beer + 3 hours on high in the crockpot +2chainz playing in the background + 1 hour to sit and think of what to do with all your leftover pork. Because you wind up with 4x the amount you need for this recipe. I used mine for bbq pulled pork sandwiches, these enchiladas and froze the rest. Shred.


  1. Prepare rice according to instructions. When you add the rice to the boiling water, sprinkle in some Adobo sazon. This is necessary for some next level rice.
  2. While the rice is cooking, combine taco seasoning and pork.
  3. In a skillet, combine seasoned pork, cowboy caviar, black beans and the black bean dip.
  4. Stir over medium heat until combined and heated through.
  5. For meal prep, divide rice into containers. Add 1/4 of the spicy pork mixture to each container.
  6. Sprinkle 1/4 cup of shredded cheese on top. It’ll melt beautifully when you reheat.
  7. Add guac right before serving. Enjoy green guac all week long!


Calories: 550
Carbs: 55
Protein: 49
Fat: 16
Fiber: 15

*Serves 4

Crock Pot Mongolian Beef


I spent too much time debating whether to call this “Crock Pot Mongolian Beef” or “Slow Cooker Mongolian Beef”. I finally decided that since I own an actual Crock Pot, I’d stick with that. If you’ve got, flaunt it. I should spend more time figuring out why my Instagram food photos look fine on my phone, but awful on my computer. I wind up using the originals for here. I might need to lay off the filters for awhile.

Anyways, on to the recipe! I’ve noticed the most hectic grocery store in my area frequently has lean cuts of beef for under $4/lb, so now I feel I can afford to eat red meat! This recipe is inspired by my friend Faith who made a Mongolian Beef Soup in college that was the most amazing thing in the world. Every few years I ask her about the recipe,¬†but crazy enough, as time goes on, she does not gain recollection of the ingredients! I’m hoping if I bug her enough, she’ll be inspired to recreate it and write it all down this time.


  • 1 lb London broil
  • 1/4 cup brown sugar
  • 1/4 cup soy sauce
  • 3 cloves of garlic
  • 1/2 tsp ginger*
  • 1 Tbsp sesame oil
  • 1/4 cup water
  • 1 pound frozen stir-fry vegetables**
  • 1 cup Basmati rice

*I used Trader Joe’s Ginger Stir-In Paste
** I used the Birds Eye Snap Pea Stir Fry with Sugar Snap Peas, Carrots, Onions, Mushrooms


  1. Slice the London broil into strips
  2. Put the steak, brown sugar, soy sauce, garlic, ginger, sesame oil and water into the Crock-Pot. Stir everything together and cook on low for 3 hours. (You could also cook on high for 90 min)
  3. After the Crock-Pot is done, add the frozen vegetables and cook on LOW for 30-45min.
  4. While the vegetables are in the Crock-Pot, make the rice. Just follow the directions on the bag. I like to toss in a sprinkle of Sazon Complete Mix Seasoning. I was looking on the Goya website and could not find a picture of my seasoning to find the exact name, so I got up and looked in the cabinet. To my horror, I have generic sazon which is why I couldn’t find a picture on the Goya website. And after I talked all that shit about having a Crock-Pot and not a slow cooker.

Plate and serve!

Calories: 439
Carbs: 57
Protein: 29
Fat: 9
Fiber: 3

*Serves 4