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Sunday: Crock Pot Balsamic Pork Roast Ingredients: 2 pound boneless pork shoulder roast (sirloin roast) kosher salt, to taste 1/2 tsp garlic powder ½ teaspoon red pepper flakes 1/3 cup chicken or vegetable broth 1/3 cup balsamic vinegar 1 tablespoon Worcestershire sauce 1 tablespoon honey Directions: Season the pork with salt, garlic powder and red pepper flakes and place it into the slow cooker. Mix together the broth, vinegar and Worcestershire sauce and pour it over the pork, then pour the honey over and set the timer for 4 hours on High or 6-8 hours on Low. Once the pork is cooked and tender (it should shred easily with a fork), remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and put back into the slow cooker. Ladle 1/2 cup sauce over the pork and keep warm until ready to eat. By: skinnytaste.com
Sunday: SHAWARMA-SPICED GRILLED CHICKEN WITH GARLIC YOGURT SAUCE An easy, grilled chicken version of the classic Turkish street food which is usually cooked on a rotating spit. It is perfect served over couscous with yogurt and cucumbers as I did here, or try it with rice pilaf, or on a pita. Other sides that would work are tomatoes, tahini, olives, feta, or hummus. Harissa would also work great to add some spice! Ingredients: Chicken: 1 pound (2) boneless, skinless chicken breasts, cut in half lengthwise 1 tablespoons extra virgin olive oil Juice from 1 medium lemon 3 garlic cloves, minced 1 teaspoon cumin 1 teaspoon smoked paprika ¼ teaspoon turmeric ¼ teaspoon curry powder 1/8 teaspoon cinnamon Pinch red pepper flakes 1 teaspoon kosher salt Freshly ground black pepper, to taste Garlic Yogurt Sauce: 1 (7-ounce) container 2% Greek yogurt (I like Fage) 2 teaspoons lemon juice 2 garlic cloves, finely minced 1/8 tsp kosher salt Chopped parsley (for garnish) Directions: Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound each breast to an even thickness, about ½-inch thick, being careful not to puncture the bag. Place pounded chicken breasts back into bag and set aside. In a medium bowl, combine olive oil and lemon juice. Whisk until combined. Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt and black pepper and whisk again. Pour the marinade into the bag with the chicken, massaging it to evenly coat. Refrigerate and marinate for at least 1 hour, up to overnight. In a small bowl (or right in the container), combine the yogurt, garlic, lemon juice and salt. Stir to combine and refrigerate until ready to use. Over medium-high heat, grill the chicken for 3 minutes or until it no longer sticks to the grill. Turn the chicken and grill an additional 3-4 minutes. Allow the chicken to rest for 5 minutes then slice it thinly, across the grain. Top each breast with 2 tablespoons sauce and a sprinkle of parsley. Serve. By: skinnytaste.com
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