crock pot apricot pork tacos

1 onion, sliced, layered in bottom of crock pot
1 hormel pork tendorloin (i usually buy peppercorn seasoned)
1/2 jar of apricot preserves smeared over the tenderloin
jarred jalapeño peppers to taste
cumin, salt, pepper - to taste

cook on medium until pork falls apart. finish with chopped or torn cilantro to your liking.

Serve in tortillas with cheese, sour cream, guac, salsa.

foccacia sandwiches

1 loaf of foccacia bread
1 tub of prepared pesto
1 onion, caramelized in 2 tablespoons olive oil and 2 tablespoons of butter over medium low temp for 20-30 minutes, stirring often
deli turkey, thinly sliced (Boar's Head Honey Maple Turkey)
deli ham, thinly sliced (Boar's Head Black Forest Ham)
Provolone Cheese

Slice the loaf of bread in half and dig out some of the bread from the top layer so that the sandwich isn't too thick. Spread pesto on both of the inside surfaces of the sandwich. Distribute the onion on the top half of the sandwich. Place provolone slices on both top and bottom surfaces. Next, layer turkey and ham to the thickness of your liking.

Assemble the top and bottom of sandwich, wrap in foil and heat in oven at 400 degrees for 15-20 minutes.

quarter and serve. or wrap individually in foil and refridgerate.

cobb salad

For the Dressing:
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon Mustard
1 teaspoon Worcestershire sauce
1 small clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

For the salad:
Cooking spray
1/4 pound sliced Black Forest or other smoked ham
2 hard-boiled eggs
6 cups romaine lettuce (about 6 ounces) coarsely chopped
2 cups watercress, thick stems removed
2 medium tomatoes, seeded and diced (about 2 cups)
1/2 avocado, diced (about 3/4 cup)
1 cup cooked diced chicken breast 1 (6-ounce) breast
1/2 cup crumbled Roquefort or Blue cheese (about 2 ounces)

Directions
In a small bowl, whisk together all of the dressing ingredients and set aside.

Slice the ham into 1/2-inch strips. Spray a nonstick skillet with cooking spray and preheat over a medium-high heat. Add the ham to the skillet and cook over stirring frequently, until the ham is warmed through and crisped, 3 to 5 minutes. Remove from the heat and set aside.

Remove and discard the yolk from 1 of the hard boiled eggs. Chop the remaining egg white and whole egg and set aside.

In a large bowl toss the romaine and watercress with 2/3 of the dressing. Put the dressed greens onto a large serving dish. Place the tomatoes on top forming a row down the middle. In strips on either side of the tomatoes place the avocado, chicken, cheese, diced egg, and the crisped ham on top of the greens. Drizzle with the remaining dressing and serve.

give credit: healthy appetite with ellie krieger