Crockpot Orange BBQ Pulled Pork

We had this for dinner a couple of nights ago. My wife hates to eat any kind of greasy meat so we are always looking for more low fat recipes then just having chicken or turkey chicken.

This recipe, which is modified from another one that my wife found in a book was fantastic with lots of taste and a really smooth texture, moist and not dry at all.

The recipe takes advantage of our crockpot which is nice but I get hungry just smelling the food around the house all day.

Originally this was a sandwich recipe but we had it over rice instead.

Crockpot Orange BBQ Pulled Pork

Prep: 10 min. Total: 7 hours 10 min.

• 1 cup Kraft Original barbecue Sauce
• 1/4 cup Kraft Pure Orange Marmalade
• 1 boneless pork loin

MIX barbecue sauce and marmalade. Place meat in slow cooker; top with barbecue sauce mixture. Cover with lid.

COOK in the crockpot on LOW for 8 to 10 hours (or on HIGH for 4 to 6 hours].

Remove meat from slow cooker; cut into small pieces or shred with fork. Return meat to slow cooker; stir until meat is evenly coated with the barbecue sauce mixture.

SUBSTITUTE: Switch up the flavor by using Bull’s-Eye BBQ Sauce instead of the Kraft Original BarBQ Sauce.

The post Crockpot Orange BBQ Pulled Pork appeared first on Fitness Tips for Life.

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Barbecue Safety this Holiday Weekend

What a timely article I was sent this week. Just in time for the American 4th of July weekend I got these barbecue safety  tips to help us all to stay safe.

Barbequing is one of America’s favorite pastimes, especially during Fourth of July weekend. However, it’s hard to believe that this enjoyable and easy meal option can cause food poisoning and even cancer! ChicagoHealers.com Dr. Martha Howard M.D. provides the following tips for barbecue safety during summer grilling:

Barbecue Safety Hazards:

• An April 2006 presentation at the American Association for Cancer Research showed that when PhIP, a barbecue/char chemical, was added to rats’ food, they developed cancerous changes in their intestines, spleens and prostates within four weeks.
• HCAs, heterocyclic amines, are also produced when meat is charred. This compound can increase the risk of breast, stomach, colon, and prostate cancer.
• PAHs, polycyclic aromatic hydrocarbons, are produced by smoking fat from chicken, fish or meat and can damage lung, liver, skin and kidney tissue.

Tips for Safe Barbequing:

• Clean the grill: get rid of the old fats left over from previous meals.
• Avoid petroleum starters for charcoal: If you use charcoal, use a wood starter and stack your charcoal up in a 2 pound metal can with the ends cut off. Lift off the can with tongs and spread out the coals when they are well started.
• Proper timing: Avoid a time gap between opening the valve and starting the grill.
• Wash your hands: Keep your hands clean and use separate plates and cutting boards for raw and cooked meats.  Be sure to wash hands again before putting on long, heat-proof barbecue gloves.

• Trim meat: Trim most of the fat from meat; less fat means fewer PAHs.
• Use marinades: This protects the meat from charring.  Put the marinade on, and refrigerate until use. Don’t let meat sit out.
• Pre-cooking: Use pre-cooking prior to grilling, especially for items like raw brats. Avoid taking burgers, chicken or other meats directly from the freezer to the grill.
• Cutting techniques: Cut meat and chicken into smaller pieces so they cook through.
• Flipping: Turn down the fire, and turn your burgers, steaks, chops, or chicken often, so they cook through, and come out golden brown.
• Meat thermometer: If you are cooking a thicker portion of meat or chicken, use a meat thermometer.
  • Chicken:  165 degrees
  • Hamburger: 160 degrees
  • Pork: 150 degrees
  • Hot dogs: 140 degrees
  • Steak: 145 degrees for medium rare and 160 degrees for medium.
• Cleaning up: At the end of the barbecue, be sure to put out your charcoal completely, and if you are using propane, be sure the valve is turned off.

These are some great tips to keep in mind for barbecue safety this weekend as well as throughout the summer.

The post Barbecue Safety this Holiday Weekend appeared first on Fitness Tips for Life.

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Sweet Potato chip recipe

I love chips but they are horrible for calories and points since they are deep fried. Here is a great alternative type of chip made from sweet potatoes and cooked crisp in the oven instead of deep fried.

POINTS Value: 1
Servings: 4
Preparation Time: 10 min
Cooking Time: 18 min
Level of Difficulty: Easy

Homemade chips will liven up all of your parties and family get-togethers. If leftover chips become soggy, put them back in a hot oven for a few minutes to crisp them up.

Ingredients
1 large sweet potato(es), peeled
2 tsp vegetable oil
1/8 tsp table salt, or to taste
Instructions
Preheat oven to 400ºF. Spray 2 baking sheets with cooking spray.

Directions
Thinly slice potatoes in a food processor or by hand; they should be no more than 1/8-inch thick.

Arrange slices on baking sheets so they don’t overlap. Brush with oil and sprinkle with salt. Bake chips until they begin to lightly brown, about 15 minutes. Cool on a rack and serve.

What is the Canada Food Guide?

Fitness Tips has a post about the Canada Food guide and what it is as well as some commentary on whether the number of foods and portuions listed in the Canada Food guide are any good. I have no idea what there is in the US as far as a food guide is concerned