Unstuffed Pepper Soup

Hi everyone!

Stuffed peppers are one of my favorite dinners to make. But when the weather gets cold, I just want to eat soup all the time! Who’s with me? So, this unstuffed pepper soup is the perfect cold weather food. Lean ground turkey, quinoa, fresh basil, and of course, peppers and onions makes into a super yummy, quick & easy meal.

Here’s the recipe. I hope you’ll try it for this week’s meal prep!

Ingredients

-1/2 cup uncooked quinoa or quick cooking brown rice

- 1 lb lean ground turkey

- 1T Olive Oil

- 2 large green peppers, chopped

-1 medium onion, finely diced

-3 cloves garlic, minced

-1 can (14.5 oz each) petite diced tomatoes

-1 28 oz large can of crushed tomatoes

-1 32oz container reduced sodium, chicken broth

-1T Italian Seasoning

- 1 tsp dried basil

- 1tsp salt (or to taste)

- ½ tsp fresh pepper (or to taste)

Instructions

~In a skillet cook lean ground turkey and separate into small pieces. Salt and

Pepper to taste and set aside.

~ Put olive oil in a large soup pot and allow to heat up. Add diced onion and

chopped peppers. Cook till softened. Add garlic and stir. Add remaining ingredients

including cooked lean ground turkey. Cook for 15-20 minutes until quinoa is fully

cooked. Enjoy!

Garlicky Shrimp Kebabs

Hey everyone!

I know you are going to love these Garlicy Shrimp Kebabs with peppers, onions, and mushrooms as much as Paul and I do. Shhh! The best part is it is SO simple.

Ingredients:

~2lb bag of JUMBO shrimp

~a red, orange, and yellow pepper, cut in bite-sized chunks

~a red onion, cut in bite-sized chunks

~8oz container of whole mushrooms cut in half

~a bottle of Garlic Expressions dressing (found usually near the fresh baked bread).

Prepare:

If you buy the shrimp raw you will need to thaw in cool water and then drop into a pot of boiling water for 5ish minutes until the shrimp turn pink. Peel the shrimp and skewer onto small wooden skewers. I put 8 jumbo shrimp per wooden skewer. Put the skewers in a shallow dish and drizzle the garlic expressions dressing over the shrimp to thoroughly coat. Grill the shrimp on the grill for a few minutes each side until seared. Wallha! Ready to eat!

For the Veggie side dish: Put all ingredients into a hot pan with a tablespoon of olive oil. Cook till crisp tender.  Drizzle a little of the garlic expressions dressing over the veggies and if you want a garlicy kick cut up a few of the garlic cloves from the bottom of the garlic expressions bottle (I used the skewer to retrieve the whole garlic cloves from the bottle). Cook until crisp tender. Serve as a side dish to the grilled shrimp kebab.

For dessert or for a mid day snack give these brownie chocolate chip oat muffins a try: http://www.trishzfitness.com/clean-eating-brownie-bite/

Grilled Teriyaki Chicken Rainbow Bowls.

Happy Wednesday, everyone! I have a great recipe for you all this week. We made this at our recent coach retreat and it was a hit. Some of the ladies even made it for their weekly meal prep... it was that good! And it's seriously easy to make, the hardest thing is chopping all the veggies. You could totally get your family involved in this meal, though: kiddos can chop veggies and my husband grills the meat. Here's the recipe... I hope you try it!

Ingredients:

-1/2 cup Low sodium Tamari

-1 tablespoon honey

-1 tablespoon minced ginger

-1 tablespoon rice vinegar

-1 tablespoon sesame oil

-2 teaspoons cornstarch or 1 teaspoon arrowroot powder

-1 teaspoon water

-2 lb boneless skinless chicken breasts

-1 cup long-grain white rice

-dash of salt

-2 tablespoons freshly chopped cilantro

-juice from 1 lime

-1 medium red bell pepper, chopped

-1/2 red onion, chopped

-1 tablespoon olive oil

-1 small zucchini, sliced

-4 slices pineapple

-salt and pepper

-sesame seeds, for garnish

Directions:

1. Create the sauce and marinate the chicken for 30 min in the refrigerator (use 3/4 of sauce)


2. Make cilantro-lime rice on the stovetop


3. Grill chicken, pineapple and veggie packets


4. Serve with sesame seeds and additional 1/4 of the teriyaki sauce

Stuffed Sweet Potatoes

Hey everyone! Happy Wednesday! I have a great lunch recipe for you today... hope you try it in your weekly meal prep :)

Ingredients

~3 large sweet potatoes

~1lb lean ground turkey

~1 small onion, diced

~1T olive oil

~1 red pepper, diced

~3T of Homemade Taco Seasoning

~5 ounces fresh spinach, diced

~1 tomato, diced

~1/2 cup shredded cheese

Directions

~Bake Sweet Potatoes at 400 degrees.  Time will depend on size.  I baked my three medium to large sweet potatoes for 50 minutes. Allow to cool.  Split in half.  Scoop out middle of sweet potato.  Set aside the scooped out sweet potatoes.

~Brown a pound of lean ground turkey.  Saute diced onions and peppers.  Combine the cooked lean ground turkey, peppers, and onions together with the taco seasoning.  Add entire package of fresh spinach and diced tomatoes.  Stir to combine.  Put a lid on the pot and allow to cook on medium heat.  DRAIN off liquid.

~Add scooped out sweet potatoes and cheese.  Stir to combine.

~Add 1/2 cup of the stuffing into the scooped out sweet potatoes.

*Optional:  add shredded cheese to the top

ENJOY!

**Homemade Taco Seasoning

~1/2 cup chili powder

~1/4 cup cumin

~4 tsp paprika

~4 tsp Salt

~2tsp Garlic Powder

~2tsp Onion Powder

~2tsp Oregano

Hotel Breakfast Meal Prep

Is it tough to eat healthy while traveling? I totally understand how it is! It is totally possible to make healthy choices while eating out and still treat yourself.

But the good thing is that YOU ⭐ can⭐ control how you start your day! Having consistent breakfasts really helps me to feel fueled and stay full until lunch. This is my favorite breakfast to pack when I'm staying in hotels. It's seriously SO easy to make.

Here's the recipe.

Put the following in a snack sized zip lock bag:

-1/2 cup oats,

-1/4 cup freeze dried berries (I like blueberries the most)

-1 tsp chia seeds (don't skip this step).

1, When you are in your hotel room use the provided paper cup and pour water into the coffee pot.

1. Allow the water to heat up and pour into your paper cup.


2. Open baggie and put contents into paper cup.


3. You can then add in extra sweetener if you like.  You can pack a honey bear or packets of Sweet Leaf Stevia or agave syrup packets.

5. Stir.  Allow to sit for a minute so that the chia seeds help to thicken the oatmeal and the freeze dried berries start to swell and soften..... enjoy!

The Best Roasted Veggies Ever

Hey everyone! As I was planning my meal prep this weekend, I really needed something quick and easy. It's too beautiful outside to spend all your time over a hot stove. 

A lot of you have heard of the "undiet" that I'm following and the main component of it is LOTS & LOTS of veggies.  Roasting veggies is so very easy and they make them taste like CANDY :) 復復復 Who knew?

Check out my how-to below:

1. Preheat the oven to 400°.


2. Prep two cookie sheets with aluminum foil. I spray the aluminum foil covered cookie sheets with olive oil spray.


3.  Wash and cut your veggies to the size you prefer and arranged on your cookie sheet. Do not crowd the veggies. Give them room to breathe.  Spray the veggies lightly with olive oil spray lightly salt and pepper the veggies. You could also put your favorite low salt or no salt seasoning on the veggies.


4. Set your timer for 6 minutes and pop the veggies in the oven.


5. When the timer goes off, flip the veggies over and pop back in the oven for another five or six minutes. Some veggies will require less time such as kale chips. Some foods that you roast will require more time such as baby potatoes. The key is to monitor closely and check frequently So that they cook but don’t burn.


6. Happily enjoy!!!

Clean Eating Chicken Parm

We tried out a new recipe this week. Chicken Parm is one of my favorites, but wanted to try a lightened up version. It worked perfectly with a side of spaghetti squash and red sauce. It was a quick & easy dinner. And as you can see, the girls enjoyed helping with the prep as well. I love that I am able to teach them how to eat healthily :)

Clean Eating Chicken Parmesan

-1/2 cup cornmeal

-1/2 cup coconut flour**

-1 tsp. garlic powder

-2 tsp. finely grated lemon peel (lemon zest)

-½ tsp. sea salt (or Himalayan salt)

-½ tsp. ground black pepper

-1 large egg, lightly beaten

-¼ cup water

-6 (4-oz.) raw chicken breasts, boneless, skinless

-2 Tbsp. olive oil, divided use

-6 cups raw mixed vegetables

-Fresh parsley (for garnish; optional)

** You can use any combination of corn meal, coconut flour or almond flour for this recipe. Cornmeal and coconut flour is what I used but almond flour would work great.

1. Preheat oven to 425° F.

2. Combine almond flour, garlic powder, lemon peel, salt, and pepper in a shallow dish; mix well. Set aside.

3. Combine egg and water in a shallow dish; whisk to blend.

4. Dip each chicken breast into the egg mixture; dredge in flour mixture until evenly coated. Set aside.

5. Heat 1 Tbsp. oil in large, ovenproof skillet over medium-high heat.

6. Add chicken breasts; cook for 3 to 4 minutes on each side.

7. Place skillet in oven; bake for 10 to 12 minutes, or until a thermometer inserted into the thickest part of each chicken breast reads 165° F.

8. While chicken is baking, heat remaining 1 Tbsp. oil in medium skillet over medium heat.

9. Add vegetables; cook, stirring frequently, for 2 to 3 minutes, or until tender-crisp.

10. Serve one chicken breast and 1 cup vegetables per serving garnished with parsley, if desired.

Clean Eating Chicken Salad Lettuce Wraps

Hi everyone!

I made this chicken salad recipe for this week's lunches... and it so delicious! Traditional chicken salad is not usually a recipe I would recommend because of the high amounts of mayo it is made with...but my lightened up version is way healthier AND even better, in my opinion. It's the perfect recipe to get you in the Spring mood.

Here's the recipe~ I hope you'll try it!

Clean Eating Chicken Salad Lettuce Wraps

Ingredients

~One Rotisserie Chicken, deboned and diced (or 4 cups grilled chicken)

~One cup celery, diced

~1 ½ cups grapes, halved

~1/2 cup green onions, diced

~1/2 cup carrot sticks

~3/4 cup 2% Greek yogurt, plain

~2T Mayo (prefer Hellmans Organic)



Instructions

1. Combine all ingredients in a large bowl. Stir to fully mix ingredients.


2. Enjoy on a bed of lettuce or in a lettuce leaf of your choice.


3. This recipe can be used to meal prep lunches. This made three lunches for myself and Three lunches for my husband with a little leftover.

Lemon Coconut Chocolate Chip Oat Muffins

I make the same oat muffins every week for meal prep but I wanted to a new twist on them this time :)

I think I've found a real winner with this lemon coconut chocolate chip version! The lemon and coconut adds just the right amount of flavor and they are a nice afternoon "treat"... must better than going through the drive-thru at Starbucks to get a sugary baked good.

Will you try these in your weekend meal prep?!

Here's the recipe!

Ingredients and Instructions:

1. Preheat Oven to 350 degrees. Lightly spray 2 mini muffin pans  with olive oil
cooking spray or line with paper liners, lightly spray them as well, set aside.

2. Blend Dry Ingredients and Set Aside in a bowl:
~2 Cups Whole Oats
~1 tsp baking soda
~1/2 tsp salt

-1/2 cup unsweetened shredded coconut

3. Blend these ingredients and then mix into the above ingredients
~2 ripe bananas
~2 eggs
~2T Honey
~1 tsp real vanilla extract
~1 cup plain Greek yogurt

~Zest and Juice of 1 lemon

4. Divide the batter between 2 prepared mini muffin cups, filling each nearly to the top.
5. Put three to four chocolate chips on top.
6. Bake for 18 minutes, until the tops of the muffins set and a toothpick inserted in
the center comes out clean. Allow to cool.
7. Remove from the pan and enjoy or store in the fridge and enjoy throughout the
week.

*Important to store in fridge as there is greek yogurt and no preservatives in
the ingredients.

Stuffed Acorn Squash

I wanted to make a stuffed squash recipe before winter was over (although now I'm starting to think winter is going to hang around just a ~little~ bit longer

... and this one is perfect because it has some of my favorite things: turkey, salsa, onion, and a little bit of cheese for extra yum .

It's a quick & easy meal and perfect for your weekend meal prep

Ingredients:

-4 small acorn squash, seeded and cut in half

-1 tsp olive oil

-1 pound lean ground turkey

-1 small onion, diced

-2 tablespoon taco seasoning

-5 ou fresh baby spinach

-1/2 cup salsa

-1/4 c + 1 tbsp shredded mozzarella cheese

-green onion (for garnish)

Instructions:

1. Preheat oven to 400°.


2. Cut four small acorn squash in half. Scoop out seeds and discard. Spray with olive oil and place facedown on a cookie sheet and roast in oven for 30 minutes.


3. While the squash are roasting start preparing the stuffing. Cook 1 pound of lean ground turkey in a skillet. Add in one small diced onion and cook until onion is translucent.


4. Add 2 tablespoons of homemade taco seasoning. Chop 5 ounces of fresh baby spinach and add to skillet. Stir until spinach is wilted.


5. Add half of a cup of salsa and 1/4 cup of shredded mozzarella cheese. Stir till cheese is melted. Scoop 3/4 of a cup of stuffing into roasted acorn squash. Garnish with 1 tablespoon of shredded mozzarella cheese and green onion.


6. Enjoy warm or allow to cool and put into meal prep containers to enjoy a week full of delicious clean eating lunches for work.

Chocolate Chip Clean Eating Oat Muffins

Can chocolate chip muffins REALLY be healthy?!

Over the past month I have indulged in a few extra treats here and there, but this month I am REALLY dialing in to my nutrition. But part of my meal plan is making healthy things that "seem" like indulgent treats. It tricks your brain a little bit so you are really not depriving yourself. Pretty great, right??

So, chocolate chip muffins...yes, definitely healthy! In moderation, of course 

I hope you add this recipe to your meal prep this weekend!

Ingredients and Instructions:

1. Preheat Oven to 350 degrees. Lightly spray a 12 cup muffin tin with olive oil
cooking spray or line with paper liners, lightly spray them as well, set aside.

2. Blend Dry Ingredients and Set Aside in a bowl:
~2 Cups Whole Oats
~1 tsp baking soda
~1/2 tsp salt

3. Blend these ingredients and then mix into the above ingredients
~2 ripe bananas
~2 eggs
~2T Honey
~1 tsp real vanilla extract
~1 cup plain Greek yogurt

4. Divide the batter between the prepared muffin cups, filling each nearly to the top.
5. Put three to four chocolate chips on top.
6. Bake for 18 minutes, until the tops of the muffins set and a toothpick inserted in
the center comes out clean. Allow to cool.
7. Remove from the pan and enjoy or store in the fridge and enjoy throughout the
week.

*Important to store in fridge as there is greek yogurt and no preservatives in
the ingredients.

Healthy Chicken Noodle Soup

I have a comforting, healthy soup recipe for you today! :)

....Because it felt like Spring was coming, and now it's cold again, so I think we all need some yummy soup this weekend.

What better than chicken noodle? 

Not the canned soup loaded with additives and preservatives but something fresh and actually good for your body.

Here's the recipe!

Hope you will add it to your meal prep this week!

PS. I found this recipe on the cooking show that is available on the same website where I stream my workouts, which is so great! Sometimes when I look up recipes on Pinterest it can be hard to make them healthy enough or to figure out how to portion control everything, and I like that in this cooking show all the framework is already laid out for me... so achieving my goals becomes really attainable :)

Ingredients:

-2 tsp. Olive oil

-1⁄2 cup chopped onion (approx 3/4 medium)

-2 cups  sliced celery (approx. 5 medium stalks)

-8 cups low-sodium organic chicken broth
-1 tsp. Dried oregano leaves
-1⁄2 tsp. Sea salt (or Himalayan salt)

-1⁄2 tsp. Ground black pepper

-1 1/2 cups sliced carrots (approx. 2 medium)

-1 1/4 cups dry whole wheat pasta

-3 cups cubed cooked chicken breast, boneless, skinless

-1⁄4 cup  chopped fresh cilantro

1. Heat oil in large saucepan over medium heat.
2. Add onion and celery; cook, stirring frequently, for 5 to 6 minutes, or until

onion is translucent.

3. Add broth, oregano, salt, and pepper. Bring to a boil, over high heat, stirring occasionally.

4. Add carrots and pasta; boil, stirring occasionally, for 8 to 10 minutes, or until pasta is tender. Remove from heat.

5. Add chicken and cilantro; mix well.

VARIATION:

• Substitute rice pasta or quinoa pasta for whole wheat pasta for a gluten- free choice.

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Greek Chicken and Veggies

Another yummy meal prep is in the books! ✅✅✅

This recipe is super flavorful and has some of my favorite things in it... quinoa, lemon, chickpeas, feta, you get the idea.

It's been a much loved lunch so far this week!! It's super easy to prepare and you don't need a million ingredients.

Here's the recipe~ I hope you'll include it in your meal prep this week :)

Ingredients:

~1 1/2 pound - chicken breast

~1 1/2 cup - quinoa, dry

~2 cups - chicken broth, low-sodium

~15 ounce- chickpeas, canned

~5 cup spinach

~1/2 tsp paprika

~1/2 tsp salt

~1/2 tsp black pepper, ground

~1 1/2 cup cherry tomatoes

~2 tablespoons feta cheese crumbles

Dressing::

~1/3 cup olive oil

~1/4 cup lemon juice

~1 tablespoon red wine vinegar

~3 cloves garlic

~1 tablespoon dried oregano

~1/2 tsp ground black pepper

~1/2 tsp salt

~1/2 tsp onion powder

Directions:

1. Cut chicken into 1-inch cubes. Whisk together dressing/marinade mixture. In a seal-able container or gallon zipper bag, combine chicken and half of the marinade mixture. Seal and refrigerate the chicken for up to a day.


2. Cook quinoa; boil 2 cups of chicken broth, then add 1.5 cups of quinoa and allow to soak. Fluff after five minutes. Set aside.


3. Meanwhile, heat a large skillet over medium high heat. Rinse and drain a can of garbanzo beans and toss them into the heated pan to toast. Add paprika, salt, and pepper. Stir and toast for a few minutes, then add spinach and cook until wilted. Set the chickpeas and spinach aside, scraping the spices off a bit as well, and return the skillet to the heat.


4. Cook the chicken until no longer pink.


5. Assemble bowls, dividing ingredients into 5 containers. Layer quinoa with chicken, spinach/chickpeas mixture, then fresh grape tomatoes. Top with remaining dressing and sprinkle with feta cheese.

Makes 5 bowls. Can be frozen.

Clean Eating Peanut Butter Bites

We tried a new treat recipe this week and it is so amazing. Who doesn’t like peanut butter?!

I love trying recipes that FEEL indulgent but are actually healthy in disguise.

I hope you try this recipe in your meal prep this weekend!

Clean Eating Peanut Butter Bites

Preheat oven to 350 degrees
1. Blend Dry Ingredients:
~1 1/2 Cups Whole Oats
~ ½ cup Peanut Butter Powder (w/peanuts as only ingredient – Jiff has a good one)
~1/2 tsp Salt
~1/2 tsp Baking Soda
~1/2 tsp Baking Powder

2. Pour Dry Ingredients into a separate mixing bowl

3. Blend Wet Ingredients:
~2 Ripe Bananas
~1 cup Plain Greek Yogurt
~2 eggs
~3T Honey
~1tsp Vanilla

3. Pour Wet Ingredients into Dry and Combine

4. Spray a 24 count mini muffin pan with olive oil spray (or rub with coconut oil)
and lightly flour to keep from sticking . Spoon in about 2T of batter into each mini
muffin cup until each mini muffin cup is about ¾ full. This will ensure that the
muffin puffs up over the top giving the muffin a nice muffin top.

5. (Optional) Put 2 or 3 chocolate chips onto the top of each muffin.
Bake in a 350 degree oven for 12-15 minutes. Muffins are finished when a knife
inserted in the center of a muffin comes out clean. Allow to cool and Enjoy! I count
two of these mini muffins as 1 complex carb portion. If you add chocolate chips
count it as one of your teaspoon portions.

Turkey Meatloaf Muffins

I have a really exciting recipe today. It's starting to get to be the time of year when I love making healthier versions of my holiday favorites. Meatloaf is one of my favorite comfort foods, for sure, but it's also one of the most unhealthiest. This recipe is a great healthier option & a super fast lunch on the go.

Hope you enjoy :)

• 2 lbs. ground turkey (or chicken)


• 3 egg whites


• 1 cup quick cooking oats


• 1/2 tsp ground cumin


• 1/2 tsp dried thyme


• 2 tsp dry yellow mustard


• 2 tsp black pepper


• 2 tsp chipotle pepper spice


• 1 tsp salt


• 2 tbsp garlic powder (2 cloves minced)


• 1 small onion (finely chopped)


• 2 celery stalks (finely chopped)

Directions

1. Preheat oven to 375 degrees.


2. Spray muffin pan with canola or olive oil.


3. Mix all your ingredients together in one large bowl.


4. Roll the mixture into balls and place in muffin pan. Muffins should be about the size of a racquetball.


5. Bake for 40 minutes.

Makes 12 muffins.

Easy Grilled Veggies

Hi everyone!

Just wanted to stop and in and do a quick post about grilling veggies.

We have been enjoying this all summer long and into the Fall months. I'll admit that we still fire up the grill every now & again in the colder weather ;)

Cut your favorite summer veggies and fruits, spray with an olive oil spray, and place on the grill.

Cook until well done!

Superfood Saturday: Chlorella

Today’s superfood is super green and might be one you’ve heard about lately…

This superfood is rich with phytonutrients, including amino acids, chlorophyll, beta-carotene, potassium, phosphorous, biotin, magnesium and the B-complex vitamins.
Chlorella is a blue-green algae like its cousin spirulina.

Top benefits of chlorella:
~Detoxifies heavy metals
~Detoxifies radiation and chemotherapy.
~Supports your immune system
~Promotes weight loss
~Makes you look younger
~Fights cancer
~Lowers your blood sugar and cholesterol

Chlorella is one of the most nutrient-dense superfoods in the world and packs a serious nutritious punch. This and many other superfoods are in the shake that I drink daily to stay health and it's impacted my life in so many ways.

Ready to try it??
Message me and I’d love to connect you.

Check out my superfoods board here:
https://www.pinterest.com/trishzelenak/super-foods/

Acerola Cherry

Superfood Saturday: Acerola Cherry

This fruit goes by many names—Barbados cherry, wild crapemyrtle, and West Indian myrtle, to name a few. However, it is more known to the public as the vitamin C-rich acerola cherry.

This tiny fruit is grown on small shrubs and evergreen acerola trees. They thrive in the warm climates of Central America, South America, Florida, California, and Texas.

Benefits of this superfood 

~manages diabetes

~prevents cancer

~anti-aging properties

~boosts immunity

~improves metabolism

~improves heart health

~aid digestion

…That’s a lot of health benefits in one little cherry :) It’s also a part of the superfood shake that I drink daily and helps to keep me healthy. It’s nice to not have to worry about gathering up all these superfoods every month!!

  

Check out my board on Pinterest for more info on more superfoods!

https://www.pinterest.com/trishzelenak/super-foods/

Maple and Balsamic Chicken

Thursday night dinner... I got your covered :)

This recipe is one of my favorites for a quick weeknight... add a veggie and some brown rice or quinoa and you have a balanced dinner! Notice the addition of Low Sodium Tamari instead of conventional soy ~ it's gluten free and and a much better option as far as sodium content.

Here's the recipe... hope you try it out!!

~2 – 3 pounds of chicken breast
~2T Olive Oil
~2T Low Sodium Tamari Sauce
~2T Maple Syrup
~¼ cup Balsamic Vinegar
~2 garlic cloves, minced

Directions:
1. Preheat oven to 350 degrees.

2. Put the chicken breast into a roasting pan.

3. Mix remaining ingredients for the marinade. Stir and pour over chicken. Turn the
chicken to fully coat.

4. Bake for 20-25 minutes depending on thickness of your
chicken breasts. I rotate the chicken breasts one time throughout the cooking
process.

5. Once finished pour the remaining juice into a sauce pan and put on a low
heat. Allow the juice to reduce to a gravy stirring frequently. Pour the gravy over
the chicken.

6.Enjoy!

Crockpot Apple Pie Pork Roast

This week's meal prep is one of my favorites :) I was looking for something fast that would allow me to not be in the kitchen all day...and I've been really feeling the joy of Fall in full swing so I wanted something festive. This one definitely fits the bill!

Will you try it?

Here's the recipe:

~2 lbs of pork loin, sliced
~2 Granny Smith Apples, sliced
~1 ½ lbs baby red potatoes
~1 lb of baby petite carrots
~1 medium red onion, slivered
~1 cup of Apple Cider or Apple Juice
~2T Honey
~Salt, Pepper, Garlic Powder, Onion Powder, Cinnamon

1. Place on bottom of crockpot the whole baby potatoes and baby carrots.

2. Lay pork loin on their side and sprinkle each side with salt, pepper, garlic powder, onion
powder, and cinnamon. Stand all of the porkloin on end and place into crockpot
(see picture).

3. Slide sliced apples and onions between the pork loin slices. Place
remaining apples and onions on the sides of the pork loin.

4. Pour one cup of apple cider or apple juice over the pork loin.

5.Drizzle with honey and sprinkle with cinnamon.

6. Cook on low for 5 hours