Garlic Pork Loin (Pressure Cooker)

Updated: 12/28/21

Try this easy Pressure Cooker recipe!  Your taste buds will thank you!  

Garlic Pork Loin (Pressure Cooker)

Servings:
1 Protein
0.5 Vegetable
1 Fruit
1 Starch

Suitable for all Freedom and FastTrack 2 meal plans only

Ingredients:
1 serving Pork Loin, trimmed of fat
¼ medium Onion, sliced
2 Garlic Cloves
½ medium Grapefruit, diced
2 Tbsp juice from a fresh Lime
¼ Tbsp Oregano, fresh
¼ Tbsp Cumin
1 Bay Leaf
¼ cup Cilantro, chopped

Preparation:
In a small blender, combine garlic cloves, oregano, grapefruit, cumin, and lime juice. Blend together until it is a smooth liquid. Trim fat off from your pork loin serving. Place the pork loin in a medium glass dish. Pour the mixture over top of the pork loin and refrigerate for a couple of hours.

Once time is up, place the marinated pork loin into the pressure cooker. Next, cover the pressure cooker after you have added the bay leaf.

Cook on high pressure for 30-45 minutes. Remember let the pressure from the cooker release naturally.

Remove the pork loin from the cooker, place on a glass plate and shred it into pieces. Remove all liquid, except about a half cup, from the pressure cooker and set the pork back into the cooker to stay hot.

Serve the shredded pork on a tortilla shell OR over top your serving of cooked wild rice.

Buffalo Chicken Lettuce Wraps

Updated: 3/21/22

Perfect snack for the Big Game that can be made in a Slow Cooker or Instant Pot (Pressure Cooker)!

Buffalo Chicken Lettuce Wraps

Servings:
1 Protein
1.5 Vegetables
1 Fiber Fulfill
1 Condiment

Suitable for all Freedom meal plans only

Ingredients:
1 serving boneless, skinless Chicken Breasts
1 Celery stalk
¼ medium Onion, diced
1 clove Garlic
1 package MWLC Chicken Bouillon Fiber Fulfill
¼ tsp. Cayenne Pepper sauce
1 tsp. Tabasco sauce
6 oz. water
1 large Lettuce leaf, Iceberg or Romaine
¼ cup Carrots, shredded
1 large Celery stalk, cut into 2 inch matchsticks
1 serving Wishbone Fat Free Chunky Blue Cheese

Preparation:
Combine chicken, onions, celery stalk, garlic, MWLC Chicken Bouillon Fiber Fulfill and water (enough to cover your chicken, use more water if needed) in the Instant Pot. Cover and cook high pressure 15 minutes. Natural release. (Slow cooker on low for 2-3 hours or until done).

Remove the chicken from pot, reserve ½ cup Chicken Bouillon broth and discard the rest. Shred the chicken with two forks, return to the pot with the ½ cup Chicken Bouillon broth and the Tabasco sauce and saute 2 to 3 minutes.

To prepare lettuce cup, place buffalo chicken in lettuce leaf, top with ¼ cup shredded carrots, celery, dressing and wrap it up!