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    Balsamic Vinegar and Honey Pulled-Pork Sliders

      • 1 2 1/2 pound boneless pork shoulder roast
      • 1 cup chopped onion (1 large)
      • 3/4 cup chopped green sweet pepper (1 medium)
      • 1 teaspoon dried thyme, crushed
      • 1/2 teaspoon dried rosemary, crushed
      • 1/2 cup chicken broth 
      • 1 cup balsamic vinegar
      • 3/4 cup ketchup
      • 1/3 cup packed brown sugar
      • 1/4 cup honey
      • 1 tablespoon Worcestershire sauce
      • 1 tablespoon Dijon-style mustard
      • 1 clove garlic, minced
      • 1/2 teaspoon ground black pepper
      • 1/4 teaspoon salt 
      • 20 sliders buns or small round dinner rolls, split and toasted
      • Purchased deli coleslaw
      • Sweet or dill pickles, coarsely chopped
      1. Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. In the cooker combine onion and sweet pepper. Add meat; sprinkle with thyme and rosemary. Pour broth over meat.
      2. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.
      3. Meanwhile, for barbecue sauce, in a medium saucepan combine vinegar, ketchup, brown sugar, honey, Worcestershire sauce, mustard, garlic, black pepper, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until slightly thickened, stirring occasionally.
      4. Transfer meat to a cutting board. Use two forks to pull meat apart into shreds, discarding any fat. Strain vegetable mixture, discarding liquid. Return shredded meat and vegetables to cooker. Stir in barbecue sauce. Cover and cook for 1 hour on low-heat setting.
      5. To serve, spoon meat mixture onto bun bottoms. Top with coleslaw and pickles. Cover with bun tops.
      This recipe is presented to us by BHG.com http://www.bhg.com/recipe/balsamic-vinegar-and-honey-pulled-pork-sliders/

      Grass-Fed Beef Burgers with Blue Cheese Sauce

      Thick, rich Greek yogurt is a boon to the healthy cook, adding a creamy quality to sauces and dressings. Here it forms the base of a cheese sauce--all you'll need to top the simply seasoned burgers.  Get your Beef Mince online now.


      • 2 teaspoons olive oil
      • 1 medium red onion, halved lengthwise and sliced
      • 1 1/4 pounds lean grass-fed ground beef or 90% lean ground beef
      • 1 tablespoon plus 2 teaspoons worcestershire sauce
      • 1 teaspoon onion powder
      • 1/4 teaspoon garlic powder
      • 5 tablespoons chopped fresh flat-leaf parsley
      • 1/2 cup low-fat plain Greek yogurt
      • 1 1/2 ounces blue cheese, crumbled (about 1/3 cup)
      • 1 teaspoon dijon mustard
      • 4 whole wheat hamburger buns
      • 4 leaves green leaf lettuce
      • 1 medium tomato, sliced


      1. Heat the broiler and coat a baking sheet with cooking spray. Heat the oil in a medium skillet on medium-high heat. Add the onion and cook, stirring occasionally, until tender and lightly browned, about 8 minutes. Season to taste with salt and freshly ground black pepper.
      2. Combine the beef, Worcestershire sauce, onion powder, garlic powder, 4 tablespoons of the parsley, 1/4 teaspoon salt, and freshly ground black pepper in a large bowl. Form into 4 patties, about 3" wide and 1/2 " thick. Place on the prepared baking sheet and broil 6" from the heat until the patties feel firm and the centers are no longer pink, turning halfway through, about 12 minutes.
      3. Mix the yogurt, blue cheese, mustard, and the remaining 1 tablespoon parsley in a small bowl. Spread the top halves of the buns with the yogurt mixture. Top the bottom half of each bun with a patty, lettuce leaf, one-quarter of the onions, and a slice of tomato. Cover with the top halves of the buns and serve.

      This amazing recipe is provided by Mens Health website http://www.menshealth.com/recipes/grass-fed-beef-burgers-with-blue-cheese-sauce

      Lamb Chops sizzled with garlic

      Las Pedroñeras, in the Castilla–La Mancha region, is considered the garlic capital of Spain. These juicy, meaty lamb chops sizzled in extra-virgin olive oil with plenty of garlic cloves are Janet Mendel's homage to the village.  Visit our LAMB page to get your lamb chops today.

      • Eight 1/2-inch-thick lamb loin chops (about 2 pounds), fatty tips trimmed
      • Salt and freshly ground pepper
      • Pinch of dried thyme
      • 3 tablespoons extra-virgin olive oil
      • 10 small garlic cloves, halved
      • 3 tablespoons water
      • 2 tablespoons fresh lemon juice
      • 2 tablespoons minced parsley
      • Pinch of crushed red pepper

      How to make this recipe

      1. Season the lamb with salt and pepper and sprinkle lightly with thyme. In a very large skillet, heat the olive oil until shimmering. Add the lamb chops and garlic and cook over moderately high heat until the chops are browned on the bottom, about 3 minutes. Turn the chops and garlic and cook until the chops are browned, about 2 minutes longer for medium meat. Transfer the chops to plates, leaving the garlic in the skillet.

      2. Add the water, lemon juice, parsley and crushed red pepper to the pan and cook, scraping up any browned bits stuck to the bottom, until sizzling, about 1 minute. Pour the garlic and pan sauce over the lamb chops and serve immediately.

      This recipe is with thanks to the Food and Wine Website http://www.foodandwine.com/recipes/lamb-chops-sizzled-garlic

      Curried Coconut Chicken


      servings: 6

      15 Ingredients
      310 Calories
      40 Minutes

      1 1/2 pounds boneless skinless chicken breasts (cut into bite-sized cubes)
      2 tablespoons curry powder (use yellow curry powder for milder or red for spicier)
      3 cloves garlic (finely minced)
      1 white onion (cut into strips)
      1 can coconut milk (lite or regular)
      1 red bell pepper (seeded, stemmed and cut into strips)
      1/2 teaspoons salt
      2 tablespoons olive oil
      1 teaspoon ground turmeric
      1 1/2 tablespoons coconut sugar (or honey)



      This recipe is with thanks to the people from Yummly http://www.yummly.co/recipe/One-Pot-Curried-Coconut-Chicken-1014329?prm-v1&utm_medium=email&utm_campaign=browse-email

      Herb and Yoghurt Baked Salmon Fillet

      This is a recipe we found online and thank Weight Watches for publishing this amazing salmon recipe for us.

      Total Time:  38min
      Prep:  18min
      Cook:  20min
      Serves:  8
      Difficulty:  Easy


      • 3/4 cup(s) plain fat free yogurt, (regular, not Greek)
      • 1/2 cup(s) chives, chopped (plus more for garnish)
      • 1/2 cup(s) fresh parsley, flat-leaf Italian, packed
      • 1/4 cup(s) basil, fresh, leaves, packed
      • 2 Tbsp fresh tarragon, (plus more for garnish)
      • 3 Tbsp fresh lemon juice
      • 1/2 tsp sea salt
      • 2 pound(s) uncooked salmon fillet(s) with or without skin, but with skin recommended
      • 1/8 tsp black pepper, freshly ground (or to taste)
      • 1 medium lemon(s), cut into 8 wedges


      1. Preheat oven to 400°F.
      2. In a food processor, puree yogurt, herbs, lemon juice and salt (herbs can be finely processed or left a little chunky).
      3. Place salmon, skin-side down, on a foil-lined baking sheet (or use a baking sheet coated with cooking spray). Spread a thick layer of yogurt sauce over salmon; bake until salmon is cooked through, 18 to 20 minutes.
      4. Transfer salmon to a serving platter; garnish with extra herbs, ground pepper and lemon wedges.

      This great family recipe is thanks to Weight Watchers at