#kitchenfatigue
I’ll admit, I was pretty ambitious thinking I’d keep a social life while doing this #cook90 challenge. 😭 Luckily I made a Pernil on Saturday that has thus far gotten me through the week.
Tonight I commandeered my besties kitchen for a girls night. As an added bonus this was mostly made up of items from this weekends meals; all I had to buy was broccoli, some grape tomatoes and cilantro.
I also love these low carb tortillas - at 5g of carbs a tortilla, I’ll count my carbs other places. 😬 They have been the perfect vessel for #nextovers and any quick meal that needs that homey feel.
Recipe
- Left over protein (pork roast, shredded chicken, etc) or sausage - tonight it’s pork shoulder
- 1 Broccoli Head, divide florets into halves or quarters depending on size.
- 1/4 container of grape/cherry tomatoes
- 4-5 garlic cloves
- Salt/Pepper/Red Pepper Flakes
For Taco
- Cotija Cheese
- Sour Cream
- Mission low carb tortillas
- On medium high, heat oil in a non-stick skillet or cast iron pan. Add prepared protein and give a quick sear.
- Add broccoli, tomatoes, garlic and seasonings. Give tomatoes a gentle press to encourage bursting. Stir occasionally for 4-5 min.
- Add a 1/4 teaspoon of water (or white wine!) cover and bring temperature down to med/med low and simmer for 8-10min.
- While protein is cooking, warm tortillas and prepare any garnishes/sauces. This recipe I choose to go with tortillas for time and ease, but this could easily pair well with cauliflower rice or another grain.
- Once ready, prepare tortillas with sour cream and add pork and veggie mixture, top with crumbled cotija cheese, hot sauce and enjoy!