Love Overflowing

Drool worthy

on June 2, 2011

Have you ever made a meal that was so easy but yet so yummy? So delicious that thinking about it makes your mouth water, wishing for another serving? That was my dinner last night. Wondering what I made? Two very simple dishes. Both prepped the day before so there was really nothing I had to do. Without further ado, the recipes! Let me know if you try them and what you think!

 

Merry Marinated Veggies
   ~ Hungry Girl

Ingredients:

1 large cucumber; thinly sliced

1 medium-sized red pepper; thinly sliced

1 cup thinly sliced red onion

1 medium-sized zucchini; halved lengthwise and cut into 1/2-inch wide strips

1 cup balsamic vinegar

1 tsp. olive oil

4 packets SPLENDA (or 2 1/2 tbsp. SPLENDA Granular)

1 cup water

salt and pepper; to taste
Directions:

In a plastic container with a lid, combine all vegetables.  In a separate container, combine and mix vinegar, oil, Splenda and water.  Pour marinade over veggies, cover, and place in fridge for 24 hours.  Season to taste with salt and pepper.  HG Tip:  This is even yummier after 2 days!  Makes five generous 1-cup servings.

NOTE: I also added some yellow and green peppers because I had them on hand. I also was out of Splenda so I substituted a tablespoon of sugar. Increased the calories a bit but really wasn’t a deal breaker in my opinion.

 

Slow Cooked Puerto Rican Pork (Pernil)
 ~
The Well-Fed Newlyweds

Ingredients:
4 lbs. pork shoulder (also called pork butt)
6 cloves garlic, minced
1 1/2 T. olive oil
1 1/2 T. white vinegar
1 tsp. dried oregano
4 tsp. salt
1/4 tsp. freshly ground black pepper

Directions:

Place the pork in the insert of a slow cooker.

In a small bowl, whisk together all of the remaining ingredients.

Take the liquid mixture and pour it over the pork.  Use your hands to rub the mixture into the pork, coating it well on all sides.

Place the lid on the slow cooker insert and refrigerate overnight.

Cook on low for 8 to 9 hours, or until the pork is tender.

Remove the pork from the slow cooker and shred or pull into larger pieces.

Serves 6 to 8.

NOTE: I didn’t have any garlic. I didn’t realize I was out until it was too late so I just substituted garlic powder. I am sure the flavor wasn’t as intended but it was still “oh, my, goodness” good.

 


One response to “Drool worthy

  1. Wait, you got me with this one, too! Yum-O, these sound Delish!

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