Pork Enchilada Soup

Click here for this Chicken Tortilla Soup recipe from the “Cooking Classy” blog!

Thanksgiving weekend is upon us and I DID promise this recipe to a few of my facebook followers, so here you go! You can be thankful that I got it up amongst my busy days :)

This is a soup that is very easily thrown together and very easily modified to your own tastes. I prefer green enchilada sauce, but I’m sure that red enchilada sauce would work as well. This is also amazing as leftovers! I just top it off with some tortilla strips and I’m in heaven. I’ve made it with chicken before, but I think there’s something extra special about the pork flavor in here, so try it with the pork first if you can. And at 6 points per serving (and they are quite large servings; almost 2 cups worth!) this is definitely a soup you can enjoy as a dieter!

FYI, I recently downloaded a great app to my iPad called My Recipe Book. It lets you import recipes directly to your iPad! You can either import them from typical websites like AllRecipes or Epicurious, or you can “custom import” recipes from ANY website, including blogs! I started importing some of my own recipes using the app and I found that when I had the little dashes in front of my individual ingredients, it messed up the import and I needed to manually remove them. In order to make it easier for you all to import my recipes when using this app or similar ones, I’ll be going through all my recipes and removing the dashes from in front of the ingredients. Apps are about convenience, so I’d might as well do my part to make getting my recipes through this app TRULY convenient! You should all check it out. I love it!

Click here for this Chicken Enchilada Soup recipe from “The Family Kitchen”!

Pork Enchilada Soup
Servings: 6
PointsPlus Per Serving: 6


  • 1 tbsp olive oil, 4 PP
  • 8 oz raw pork loin, cut into bite sized chunks 8 PP
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 tsp ancho chili powder or regular chili powder (optional)
  • 1 tbsp hot chili pepper, minced
  • 4 cups fat-free chicken broth, 1 PP
  • 2 cups water
  • 1 pouch/can green enchilada sauce, 4 PP
  • 1 tbsp dried cilantro flakes (or fresh!)
  • 1 cup corn, 5 PP
  • 2/3 cup uncooked white rice, 12 PP (replace with brown rice if you’d like. It’ll just take longer to cook)
  • 2 large jalapeno peppers, chopped, 1 PP
  • 2/3 cup mixed sweet peppers, diced
  • salt and pepper to taste

Click here for this Chicken Enchilada Soup recipe from “Amy Bites”!

1. Heat up a large soup pot with the olive oil over medium heat. Put in the onion, hot pepper (I like habanero!) and garlic and cook until fragrant (just a couple minutes at most). Then put in the pork. Sprinkle the chili powder and some salt and pepper over top. Cook until the pork is no longer raw and then pour the chicken broth and extra water over top.

2. Pour in the enchilada sauce, cilantro flakes, corn, rice, jalapeno peppers and sweet peppers. Bring to a boil and let it boil for a few minutes, then turn it down to medium low and let it cook until the rice is done. Add salt and pepper to taste.

3. Top it off with some tortilla strips and MAYBE some sour cream and/or cheese if you’d like and enjoy! Quick and easy!

You can add beans in there if you want, but with the rice and corn, your carb sector is covered. Basically, anything that you’d want to eat as a normal enchilada, put in the soup (except for the actual soft tortilla). You could do sweet potato, black bean and pork. You could try shrimp, zucchini and corn. It’s really hard to fail at this one. Just remember to put in the enchilada sauce! It really makes it.

Pork and Veggie Enchiladas and a New Bike!

Click here for this Shrimp Enchiladas Verde recipe by “Eat, Live, Run”!

I GOT A BIKE!!  Jess and I were finally able to drive up to the REI where it was shipped to and picked it up on Saturday.  Then we drove back the same day… which made it a 6 hour drive round-trip.  But it was totally worth it.  She’s a beauty!  Pictures will come later.  We went for our first bike ride together the next morning instead of going to church and it felt just as good as a spiritual refresher.  We did almost seven miles, which isn’t much on a recumbent bike in a gym, but certainly is with slight hills and lots of cracks in the pavement!  We’re both getting squishy seats soon because, well, you know why.  The feeling of a numb coochie is slightly unnerving. (TMI?)

After the biking, we went swimming!  The water was perfect.  The pool had just opened and no one else was in there, so Jess and I dove right in to cool, cool water.  With the crazy heat we had the last couple weeks, every time we got in the water it felt like we were getting into warm bath water.  Gross.  This was the first time it truly felt like a pool.  Awesome.

Click here for this Zucchini Beef Enchiladas recipe from “Recipe Girl”!

Since I knew we’d both be biking in to work the next day, I wanted to make lunches ahead of time so I could leave the house before the heat index rose too much.  I also wanted to use up some of the veggies I’d had in the fridge for a couple weeks from our local CSA, The Wingfield Farm.  I didn’t have the typical mexican blend cheese in the fridge, so I improvised!  In fact, these enchiladas are full of so much delicious flavor that the tiny bit of feta cheese I put in was really more of an afterthought.  So, these enchiladas can definitely be dairy/lactose-free for those of us who fall into that category.  YAY!  And if you happen to be vegan or vegetarian, take out the pork, use another veggie like corn, potato or kale (just make sure to add a bit of the spices to the veggies that I list for seasoning the pork) and this can be a vegan dish as well!  I love it went that happens :)

This is also my recipe of the week for my cousin’s CSA newsletter.  It’ll be highlighting the tomatoes, garlic, onion and summer squash that everyone will be getting in their baskets.  Score!

Pork and Veggie Enchiladas
Servings: 4 (3 enchiladas per serving, plus fall-out filling!)
PointsPlus Per Serving: 10 (or 7 PP for 2 enchiladas each)

Click here for this Buffalo Chicken Enchiladas recipe by “The Novice Chef”!


  • 8 oz pork tenderloin, trimmed, 10 PP
  • 12 extra thin La Mission corn tortillas, 12 PP
  • 3 cups diced zucchini/yellow squash
  • 1 small onion, finely diced
  • 1 can black beans, rinsed, 7 PP
  • 3 tbsp chopped cilantro
  • 1 medium tomato, diced
  • 3 jalapenos (or less if you don’t want it spicy), diced
  • 3 tsp olive oil, 4 PP
  • 1 tsp minced garlic
  • spices to season pork (I used ground coriander, ancho chile powder, garlic powder, sea salt and a little adobo powder)
  • 1/3 cup crumbled reduced fat feta cheese, 2 PP (optional)
  • 2 packages Frontera Verde Enchilada sauce, 6 PP (or 2 cups of another green enchilada sauce of your choice)

1. Get out a cast iron skillet and turn to medium heat. Season your pork on both sides and cook on each side for about 5-7 minutes or until done.

2. While it’s cooking, get out a medium sized mixing bowl. Rinse the black beans and pour in. Dice up your tomatoes, chop your cilantro and dice your jalapenos and put those in the bowl as well.

3. Now, dice up your zucchini and onion and set aside in a separate bowl. Heat up a medium-sized non-stick pan to medium low heat and pour in 1 tsp of the olive oil and garlic. Let the garlic get fragrant for about 15 seconds and then put in the zucchini and onion. Cook for about 3 minutes or until just tender, then put in the bowl with the other veggies and beans.

Click here for this Thai Chicken Enchiladas recipe by “How Sweet It Is”!

4. Take your cooked pork and let it sit on a chopping block for a few minutes to cool. Then, slice into thin strips (against the grain, preferably) and dice each of those strips. Combined the diced pork with the other filling.

5. Now you can turn your oven on to 375. Take the same non-stick pan you used for the zucchini and onion pour in the enchilada sauce and the last 2 tsp of olive oil and stir up (if you have non-fat greek yogurt, I sometimes stir in a spoonful of it as well to make the sauce creamier). Turn heat to low so that it just gets a bit warm.

6. Take out a 9×13 glass pan and spray with Pam. Organize your counters so you have 12 tortillas on your left, pan of sauce to the right of that, glass dish next to that and the bowl of filling on your right (and a small bowl with the feta if you’re using it next to that). This setup seems to work the best for me. Now, take one tortilla and dip into sauce so that both sides have been covered. Put in the glass dish, sprinkle in a little feta and spoon in a generous scoop of the filling. Roll tortilla, keeping the folded ends on the bottom and shove it into the corner of the pan. Repeat for the next 11 tortillas. You should end up with two rows of six enchiladas, a bunch of leftover filling and about 1 cup of leftover sauce. Scoop the leftover filling into the middle of the dish between the rows of the enchiladas and pour the leftover sauce all over the enchiladas.

7. Rinse your hands and then put into the oven for 35-40 minutes. Take out, top with a little greek yogurt or guacamole or salsa and enjoy!

Goetta Breakfast Salad (uhh.. salad for breakfast?)

Oh boy was this tasty.

No, no. Breakfast food in a salad and eaten for lunch! Although, I’m sure it would be delicious and filling as a breakfast dish, but I just can’t get myself to eat salad for breakfast. Weird.

How did this fusion of German breakfast food and salad come to be, you ask? This is just what happens when two people start making two different things for lunch and decide that they both want a bit of what the other is having! Hee hee. No, literally. I’m sitting here giggling because I find it kind of funny. I wandered in the kitchen with a desire to cook up some of the goetta we brought back from OH last weekend and she was already in there washing some salad and putting it into bowls for us. I asked her if she wanted some goetta too and she said yes. I asked if she wanted an egg too and she said yes. I said, “what if we make it into a salad?” She said sure! BAM! Idea was born.

You can’t just put an egg and goetta on some lettuce and call it a new and interesting recipe, though. So, I mixed it up with some sauteed mini sweet peppers (because their flavors blend so well with egg and goetta) and threw in some zucchini as well because, let’s face it, you can pretty much add it to anything savory and it’ll taste good and fill you up.

Cheese and croutons were added in there too because we are a house that looooves cheese and croutons. In fact, during our latest visit to OH, we bought a bag of croutons to have with salad one night for dinner and the next night my dad decided to bring home FOUR MORE BAGS because… he figured we needed to eat them like french fries? I don’t know, lol, but they certainly didn’t last long.

They were good in this salad, but they didn’t add too much to the salad other than some more texture and a bit of cheesey/carby goodness, so if you want to save yourself some points you can go ahead and leave them out. I was just excited that I made up a new recipe using goetta that’s different than just slicing and pan-frying them up or inserting them into a breakfast sandwich. And it was definitely satisfying to both my palate and my stomach! Yum :)

Goetta Breakfast Salad
Servings: 1
PointsPlus Per Serving: 11 (or 8 without cheese or croutons since they’re more of an afterthought)


  • 2 to 3 handfuls of salad greens
  • 2 oz goetta, 5 PP
  • 1 egg, 2 PP
  • 3 mini sweet peppers
  • 1/2 medium zucchini
  • 1 tbsp low-fat french dressing, 1 PP
  • 1/2 oz dill havarti cheese (or another cheese of your choice), 2 PP (optional)
  • 2 tbsp croutons, 1 PP (optional)

1. Get out goetta and slice off two 1-oz rounds. Heat up a non-stick skillet to medium heat and cook goetta on both sides until nicely browned.

2. While the goetta is cooking, wash lettuce, drain and put in a bowl or on a plate. Wash zucchini and peppers. Slice peppers in half long-ways and slice zucchini into rounds.

3. Once the goetta is done cooking, cut each slice into quarters and put on lettuce. Cook up peppers and zucchini with a sprinkle of salt and pepper until slightly tender. Once done, slice the peppers into strips and put those and the zucchini rounds onto the salad.

4. Cook up your egg over-easy (so that the yolk will mix with the french dressing and be generally amazing.) While it’s cooking, cut up or shred your havarti cheese and put on salad.

5. Once egg is done, put it on top of the salad, add your croutons (if you’re using them) and drizzle the french dressing over top. Cut up with a knife and fork, mix it all up together and enjoy the delicious flavors!

Bacon Fried Cod BLTs

Get in my belly, you delicious fishy bacony sandwich from heaven.

I asked all my FB followers if they had any suggestions for what to do with cod. You know what they gave me? NOTHING. Whaaa?? No one had any ideas? Well, I shouldn’t judge. I was the one who didn’t know what to do with it in the first place. It’s just not my first choice in fish. I don’t know why… I just didn’t grow up knowing much about cod.

Jess and I were walking through the food section at our local target and they had a sale on fish. The cod was cheaper than the salmon and I’d never cooked with it before so I figured I’d give it a shot! I’m glad I did because I made this sandwich and it was goooood.

You really can’t go wrong with BLTs of any kind. They’re so versatile! Add avocado, add a meat or veggie pattie, add an egg, add whatever you want. It’ll probably work just fine. Today’s addition was panko breaded cod pan-fried in bacon grease. Umm… yes please. It was succulent and filling and just the right kind of salty. It’s the working girl’s version of “surf and turf”. And this working girl LOVED IT.

You could easily do this “open-face” if you want to knock off a couple PointsPlus. Or just toast the hell out of a couple 1PP pieces.

Bacon Fried Cod BLTs
Servings: 2
PointsPlus Per Serving: 11


  • 2 fillets uncooked thawed Atlantic cod, 8 PP
  • 4 slices Trader Joe’s 14 grain bread, 8 PP
  • 4 slices center-cut bacon, 2 PP
  • 1 slice reduced-fat cheddar cheese split in half, 2 PP
  • 1/4 cup panko bread crumbs, 1 PP
  • sprinkling each of salt, garlic powder, black pepper, chili powder, ground yellow mustard, turmeric and parsley (or a seasoning of your own)
  • 1 tbsp light mayo, 1 PP
  • 1 tsp lemon juice
  • 1/2 tsp hot sauce
  • lettuce
  • sliced tomato

1. Place your bacon in a cast iron skillet or non-stick pan. Turn up to medium-low and cook to your level of done-ness.

2. While the bacon is cooking, take out your fish, rinse off gently and pat dry. Set to the side while you mix your panko bread crumbs and spices in a flat bottomed bowl or dish. You can also get out the bread and toast it while you’re waiting for the bacon to finish cooking.

3. Once the bacon is done, drain on a paper towel, but keep the grease in the pan. Take your fish and spray each side with some Pam and coat in panko mixture. Put the breaded fish in the pan with the bacon grease and cook about 3-4 minutes per side.

4. While the fish is cooking, slice up your tomato, wash your lettuce and make the spiced mayo. You’ll mix together the mayo, lemon juice and hot sauce. I used tabasco, but you can use any hot sauce you like. If you want it more spicy, add extra hot sauce. Spread the mayo on two of your four pieces of bread. Then, put on the lettuce, tomato, bacon, cheese and fish. Best served hot, but saving it for lunch works too!

Spicy Peanut Pork and Noodles


I’ve been talking this recipe up for a while now on FB and Twitter and I finally get to share it! I was looking through my Google Reader foodie blogs and this tasty-looking recipe from Skinny Kitchen struck me right away as something I wanted to make. I wrote down the recipe and pocketed it so I could make it at home later that night.

When I looked in my fridge I saw that I had no defrosted chicken, but I did have pork! I also didn’t have scallions (which she used, but I left out of my recipe) or a regular red pepper, so I just used mini sweet peppers. The end result was ahhhhmazing. I like extra spice so I made sure to put in extra red pepper flakes, but you can certainly adjust those to your taste level.  Oh, and the leftovers were even better!  All the flavors reallllly melded together overnight, so make sure to make extra!

Now, I’m going to submit some of these photos to Foodgawker since Jess took them and they are making me salivate!  That’s usually a good sign for submissions to Foodgawker, right?  While I do that, you should make this.  Yup.

A close up of the savory, peanut-buttery goodness

Spicy Peanut Pork and Noodles (based off this Skinny Kitchen recipe)
Servings: 3
PointsPlus Per Serving: 11 (or 8 PP for 4 servings)


  • 6 oz dried pasta of your choice, 16 PP (I used soba noodles)
  • 1/4 cup soy sauce, 1 PP
  • 1/4 cup veggie/chicken broth (or just water with a little spice mixed in, like Adobo)
  • 3 tbsp peanut butter, 7 PP (I used Earthly Balance PB Coconut spread)
  • 1 tbsp lime juice
  • 2 cloves garlic
  • 2 tsp fresh ginger or 1 tsp ground
  • 2 tsp red pepper flakes
  • 8 oz pork tenderloin, 6 PP
  • 1 cup diced mini sweet peppers

One more for the road :)

1. If you haven’t cooked up your pork yet, I’d recommend spicing it with a little bit of coriander, salt, black pepper, chili powder and curry powder and cooking it on a cast iron skillet. Once it’s done, slice it up, put it in a bowl and set aside.

2. Cook your pasta according to the package. Keep it a little al dente, drain and set aside.

3. Combine soy sauce, broth/water, peanut butter, lime, garlic, ginger and pepper flakes in a saute pan or wok over medium heat until peanut butter melts (or you can whisk it all in a bowl and it’ll dissolve just fine). Add meat and peppers to the pan with the sauce and mix. Cook until peppers are slightly soft and meat is heated.

4. Add in pasta, toss together to coat it well and serve!

Savory Marinated Pork

Photo Courtesy of: the Patio Daddio BBQ blog

First off, I have to say hello to all the new readers from the West Chester, OH Weight Watcher groups! My Mom told them all about this site and the Reluctant Losers group and the accountability factor that it provides, so maybe we’ll have even more people joining. Woot woot! I hope you all enjoy my little blog :)

Now, for a mini life update. I’m sick. Ooooh, I hate being sick (thanks, Mom, for sharing the bronchial love.) It totally cramps my style! I can’t eat what I want to eat (no dairy when I’m all congested), too exhausted to really exercise (so my back feels pooey) and I just don’t have the energy to much of anything at all (like clean).

But me being a sickie-poo doesn’t mean I’m not cooking! The girlfriend and I planned out a menu and we’ve stuck to it. The asian stir-fry on Monday was pretty good, but the tomato soup and grilled cheese naan last night was fantastic! Garlic naan that we picked up from Trader Joe’s and a few slices of american cheese in the middle…. total perfection. It was a perfect hot meal for a couple of sickie-poos.

Since I’m on a Z-pack now and I (hopefully) will feel better by this weekend, I’ve been searching for a tasty marinade for the pork we’re grilling on Saturday. I was tempted to just do it Teriyaki-style, but I’ve already put up a bunch of Teriyaki recipes. No to monotony! Well, unless it’s REALLY good…. but anyway…

I found this recipe on Kalyn’s Kitchen and it looked REALLY good! And as someone who used to do the South Beach Diet and did experience some short term success on it, I figured I would give it a shot. I will most definitely be using this marinade on Saturday.  It looks quite flavorful and the pictures that she posted on her blog looked DELICIOUS.  These with some mashed potatoes and peas?  Yeah, um, I’m excited.

Photo Courtesy of: the Dine and Dish blog

Savory Marinade for Chicken, Pork, or Beef
Servings: 6-8
PointsPlus Per Serving: 3, but I’d only count 1 PP per piece of meat because the leftover marinade is tossed and most of it cooks right off. (This is just for the marinade. Don’t forget to count 1 PP per ounce of meat!)


  • 1/3 cup olive oil (she used 1/2 cup), 19 PP
  • 1/4 cup white wine vinegar
  • 3 tbsp light mayo (she used full-fat mayo), 3 PP
  • 1-2 tbsp Worcestershire sauce (she used 1 T Worcestershire sauce for chicken but when she used it on pork or beef she increased it to 2 tbsp.), 1 PP
  • 1 tbsp lemon juice, preferably fresh squeezed
  • 1 tsp salt
  • 1 tsp fresh ground black pepper
  • 1 tbsp Poultry Seasoning (I’m using McCormick Chicken Seasoning)
  • 1 tbsp garlic puree or garlic powder
  • 1 tbsp sweet paprika, preferably Hungarian paprika (I’m just using regular Paprika)
  • 1/2 tbsp onion powder
  • 1 tsp thyme (optional)

Photo Courtesy of: the Guilty Kitchen blog

1. Put all ingredients in jar with tight-fitting lid and shake well until all ingredients are combined. (Don’t worry if there are some beads of mayo that don’t combine; they will dissolve when you’re marinating the meat.)

2. Make shallow score marks on the surface of the meat to help the flavor penetrate. Put the chicken, pork, or beef in a Ziploc bag or a plastic container with a tight-fitting lid. Pour over just enough marinade to cover the meat, then let it marinate in the fridge for 6-8 hours or longer.

3. To cook, preheat gas or charcoal grill to medium heat. (You can hold your hand there for only about 3 seconds at that heat.) Grill meat 10-20 minutes until chicken or pork feels firm and is lightly browned (or until desired doneness for beef), turning a few times to get grill marks.

4. Extra marinade will keep in the fridge for at least a week, probably longer… if you can keep it around long enough!

Island Spice Pork Tenderloin

Photo courtesty of http://www.annies-eats.com

I found this incredible recipe a few weeks ago while searching Foodgawker for a fun and tasty pork dish. I came across this recipe on Annie’s Eats and just HAD to try it! The ingredients were interesting and quite a variation from what I would have instinctively put together, so as someone who is committed to chasing away the monotony, it was an obvious choice!

Even as I was putting together the spice rub and the glaze ingredients I was a bit apprehensive, but I pushed forward. Each one of these ingredients is something that most people have lying around in their cabinets or refrigerators just in case. But when I finally got this bad boy in the oven, I instantly started salivating when the sweet and savory smell started floating my way. The minute my girlfriend came through the door, I had our plates ready and we dug in. Boy, did we dig in! It was amazing. I knew I had to share it with you all, but I wanted to check the points first. Really, the only difference is the amount of brown sugar, but amounts always make a difference!

So here you are.

Island Spice Pork Loin from Annie’s Eats… with a healthier twist.
Servings: 4
PointsPlus Per Serving: 7

For the spice rub:

  • 2 tsp. kosher salt
  • ½ tsp. ground black pepper
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 tsp. ground cinnamon
  • 2 pork tenderloins (I used 4 pre-sliced cuts that I bought, equaling 16 oz total), 17 PP
  • 1 tbsp. olive oil (she says 2, but some Pam will make up that difference without adding points), 4 PP

For the glaze:

  • 1/4 cup packed light brown sugar (she says 1/2, but I had a lot that just dripped off and it just adds an extra point per serving, so 1/4 is fine.), 6 PP
  • 1 tbsp. (2-3 cloves) finely minced garlic
  • 1½ tsp. Tabasco sauce

1. Preheat the oven to 350˚ F. Combine the salt, pepper, cumin, chili powder and cinnamon in a small bowl. Stir together with a fork to blend. Pat the mixture over the pork tenderloins.

2. Heat the olive oil in an ovenproof 12-inch skillet over medium-high heat. Place the tenderloins in the skillet and brown on all sides, turning occasionally, about 4 minutes total. Remove from the heat, leaving the pork in the skillet (or you can transfer to a glass/ceramic dish if you don’t have a skillet that can go in the oven.)

3. Stir together the brown sugar, garlic and Tabasco in a small bowl until well blended. Spread the mixture evenly over the tops of the tenderloins. (If you want more flavor infused into the meat, make a few slices in the top of the meat before you pack on the mixture.)

4. Place the skillet (or dish) in the preheated oven and roast about 20 minutes, until an instant-read thermometer inserted in the center of each tenderloin registers 140˚ F. (Or check after the 15 minutes. If it’s just got a lot of pink left, put back in for another 5 minutes. If it’s just barely pink in the center, it’s ready.) Loosely tent the skillet (or dish) with foil and let stand 10 minutes before slicing and serving.

You can thank me later.