If you’re looking to shake up your taco routine, these Juicy Pork Tenderloin Tacos are just the thing! Tender, perfectly cooked pork gets a flavor-packed upgrade with simple seasonings, making each bite deliciously satisfying.

Whether you’re planning a laid-back taco Tuesday or need a no-fuss meal that feels special, this recipe is a go-to favorite you’ll want to make again and again. Grab the tortillas, because these tacos are about to steal the show!

I cook a lot of food and just love cooking on the Blackstone, it saves me a ton of time since I can cook so much at once, and it saves me doing so many dishes too!

Tired of the same old Taco Tuesday? These juicy pork tenderloin tacos are about to become your new obsession. Bursting with flavor, easy to prep, and totally crowd-pleasing, this recipe is a winner whether it’s a weeknight dinner or weekend gathering.

Don’t wait… these pork tacos are too good to save for just one night of the week. You can also swap out the pork for chicken, pork loin, or even shrimp using the same marinade. It’s a flexible, flavor-packed meal you’ll come back to again and again.

Pork tenderloin is really lean and tender, and I often get it at Costco, about 5 lbs for $15, or you can use chicken or pork loin. I slice it into strips or dice it. Alternatively, you can cut it into pieces, then dice it smaller if you like, when it’s done cooking.

The smaller the pieces of meat are, make it easier to eat inside tortillas, and since it’s so tender… you’ll want to eat more!

And you can certainly cook the pork in a skillet, get it nice and hot so as it cooks, you’ll get some great flavor added to it.

The marinade is full of flavor, citrusy, and delicious. If using fish or shrimp, marinate for an hour. Meat can be marinated longer, up to 24 hours.

I love pork tacos, and carnitas are one of my favorite varieties of tacos. It’s more time-consuming to cook pork shoulder roast so it’s really tender. I do have a great recipe for Instant Pot Shredded Pork. I make them about every other month. I make tacos every week. I can’t resist them. Give me all the tacos!

Aren’t these blue corn tortillas great… I got them at Aldi

And I’m pretty obsessed with:

• Chips and Salsa
• Guacamole
• Cilantro Lime Sauce

Fully committed to the taco lifestyle!
I love carne asada tacos, and I pretty much rate a Mexican restaurant by their chips and salsa. I love grabbing quick tacos, but don’t really have a favorite taco shop nearby, so I end up making them more at home than I eat them out.

This means it’s pretty much Taco Tuesday just about every day of the week here! Be sure to see how I make Taco Bowls!

And my motto is if you’re going to make them, make extra… check out my post on making Mexican food for 15+ servings.

Ingredients:

• pork tenderloin (or other protein)
• limes
• oil
• garlic
• chili powder
• cumin
• paprika
• oregano
• coarse kosher salt
• onion powder
• Cholula hot sauce

Topping Ideas to Customize Your Tacos

topping idea: pickled onions, cabbage slaw (lime juice, cilantro, green onion, jalapeno, and salt), avocado, or a fun fruity salsa. Another great option is this pineapple guacamole, add some raw onions, and cilantro.

Find more taco recipes here

• Taco Bowls
• Shrimp Tacos
• Chili Lime Chick Pea Tacos
• Mexican Food for 15+
• Taco Cones
• Tortilla Empanadas

What to Serve with Pork Tacos

• Mexican Rice
• Corn and Black Bean Salsa
• Roasted Corn
• Avocado Salad
• Mexican Pasta Salad
• Jalapeno Mac and Cheese

Great for Meal Prep: Cook once, eat all week—these tacos reheat beautifully.

These pork tenderloin tacos are the kind of recipe that turns any weeknight into something special. Quick, full of flavor, and totally customizable, they’ll quickly become a favorite.

Don’t forget the lime wedges—because tacos are always better with a zesty finish!

Print

Pork Tenderloin Tacos

A citrus marinade full of flavor, perfect for pork tenderloin, chicken, or shrimp

Course Main Dish

Cuisine American, Mexican

Keyword Mexican, pork, Taco

Prep Time 10 minutes minutes

marinate 2-24 hours 15 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 4 lbs pork tenderloin chicken, or shrimp
• 4 limes juiced, 2/3 cup juice
• 1/4 cup oil I use avocado oil
• 6 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 tablespoon paprika
• 1 tablespoon oregano
• 1 tablespoon Cholula hot sauce
• 2 teaspoons coarse kosher salt
• 1 teaspoon onion powder

Instructions

• Slice the pork into thin strips or dice it into small pieces.
• Place the remaining ingredients in a gallon bag or container to marinate for 2-12 hours.
• I'veI cooked the pork on a flat cast iron griddle or cast iron skillet.
• Cook pork, turning after each side lightly browns, and the internal temperature is 145°.
• Heat tortillas so they are warm, slightly browned.
• Top with lime slaw and pickled red onions, serve with a side of Mexican rice and beans.

The post Pork Tenderloin Tacos Everyone Will Love first appeared on Created by Diane.

Simple, delicious flavors come together wonderfully.

• Cilantro lime rice
• Pork tenderloin with onions and jalapenos
• Vegetables, Brussels sprouts, red cabbage, and green onions

I cooked this dish on a Blackstone griddle, it can be grilled using a grill pan or keeping the pork tenderloin larger and using the pan for the vegetables.

Also, it can be cooked in two skillets on the stove or placed on a baking sheet and cooked in the oven at 400° for 10-15 minutes. It’s great to have options, right!?!

Sauces make everything better! I love sauces, and cilantro lime sauce makes it to the top of my favorites list. It’s the perfect blend of cilantro, lime, and jalapenos, I added a couple of jalapenos to make it a bit spicy… total yumminess!

If this meal appeals to you and you want to try the meal I’ve been making on repeat for years, give my Taco Bowls a try!

More Pork Recipes

• Portuguese Pork and Clams
• Roasted Pork Loin with Brown Sugar Apples
• Instant Pot Shredded Pork
• Chili Verde
• Instant Pot Teriyaki Pork Chops
• Saucy Pork Fried Rice

In fact there are more great vegetable options for this dish: carrots, broccoli, asparagus, and peppers.

Also, this is great for meal prep.

I served this with Cilantro Lime Rice (recipe coming soon), another great option try my Simple Mexican Rice.

And don’t forget the cilantro lime sauce!

Print

Pork Tenderloin Bowls

Marinated pork with lime, jalapenos, and onions cooked to perfection with vegetables topped with cilantro lime sauce.

Course Main Course

Cuisine American

Keyword Blackstone, meal prep, pork

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 8 servings

Author Diane Schmidt – createdbydiane.com

Cost $16

Ingredients

• 2-2 1/2 lbs pork tenderloin, diced into 1" pieces
• 2 tablespoons avocado oil, or olive oil
• 2 fresh limes, juiced
• 1/2 cup diced white onion
• 4 jalapenos, diced
• 1 tablespoon garlic paste, or 1 teaspoon garlic powder
• pinch salt and black pepper

Vegetables

• 1 lb Brussels sprouts, sliced
• 1/2-1 cup diced red cabbage
• 5 whole green onions

Instructions

• I cooked this dish on a Blackstone griddle, it can be grilled using a grill pan or keeping the pork tenderloin larger and using the pan for the vegetables. It can be cooked in two skillets on the stove or placed on a baking sheet and cooked in the oven at 400° for 10-15 minutes.
• Heat the Blackstone, grill, or oven to 400-425°.
• Place the diced pork, oil, lime juice, onions, jalapenos, garlic, salt, and pepper in a plastic gallon zipper bag or marinating container and mix well. Allow the meat to marinate for half an hour to an hour.

  It's a great time to prepare the cilantro lime sauce (linked in post) and rice if serving it over rice.
• Cook pork until it reaches 145°. I typically add a tablespoon water and cover the meat on the Blackstone to make sure it'll all to temp at 145°. And the same to ensure the Brussels sprouts are all cooked and fork tender.
• Plate up teh food into bowls with rice, pork, and vegetables, and add the sauce.

The post Pork Tenderloin and Veggie Bowls first appeared on Created by Diane.

*I’m sharing a lot of recipes in this post, click through… and it’ll bring you to each post where you’ll be able to view and print each recipe.

Taco bowls are not only delicious, no matter what protein you choose. They are easy to make and you can enjoy the food for days.

Freeing up time and energy, plus you’ll be eating delicious food in minutes. These taco bowls can be kept in the fridge, and they also freeze well.

Making meal prep the ultimate convenience.

There is no shortage of options for recipes for taco bowls:

• Carne Asada Recipe
• Pork Carnitas

Let’s talk about protein options:

• Chicken “pollo asada“
• Shredded Chicken
• Pork Tenderloin Tacos
• shrimp
• chickpeas

And here is my taco seasoning recipe. I use it on everything. There is no salt added; you control how much salt you want in what you’re cooking.

Interested in another option, try this Southwest Chicken!

and there is my…

Taco Style Marinated Chicken

My all-time favorites to put in taco bowls are:

• Beans- Pinto Beans, Black Beans (make fresh or use canned beans, drained and rinsed)
• Mexican Rice– super tasty and super simple! Another great option is cilantro lime rice
• Corn- frozen corn or fresh, grilled or Pan Roasted Corn for a great nutty flavor
• Cilantro- oh, the fresh yumminess of cilantro on a taco bowl brings all the flavors to life!
• Cilantro Lime Sauce– in my house this is a MUST!
• Cotija Cheese– finishes the dishes off perfectly.

Other items you might like to add to taco bowls:

• Pickled onions
• Pickled Jalapenos
• black olives

Serve with Chips and Salsa, here are some great recipes:

• Pico de Gallo
• Restaurant Salsa
• Salsa Verde
• avocado or guacamole

Another way to make taco style meals with fewer carbs is to replace the rice with shredded cabbage add all the toppings, eating low carb taco bowls just got more delicious.

Taco Salad is also another great recipe.

Shrimp Tacos

I could eat tacos every day… to mix it up (if I had to)

I’d make some Loaded Mac and Cheese!

There are some meals that no matter what, you don’t tire of .

Taco bowls are the meals for me and my whole family,

you should see these containers “FLY” out of the fridge or freezer,

as soon as they see them… you can see them peek out from behind the door of the fridge, and the smile is as big as the sky.

I use containers like these for meal prep and leftovers.

And the sauce I make again and again for them is my Cilantro Lime Sauce, it’s so irresistible.

My fussy eater even says he thinks I should bottle it up and sell it, but we all know when it comes to sauces fresh made is great, and bottled sauces don’t always live up to the hype once you add items to make the “fresh” sauces last longer.

So making it fresh is best! It will keep in the fridge for a week and freezes well too.

These 2 oz containers are great for adding to leftover and meal prep containers.

In a pinch… I have used Don Pancha’s Cilantro Lime Crema from Costco, and it’s a good substitution, but I like homemade best!

Add some fresh avocado if eating immediately.

If you want to see more of my favorites, take a look here!

The post Taco Bowls simplifying meals the easy way first appeared on Created by Diane.

I often purchase a large package of boneless pork chops, marinade them, and then dice them to use in dishes like fried rice, lo mein, or serve with our favorite side dishes.

This quick marinade for pork chops on the grill is mouth-watering! 

Grill the pork chops to a golden color, serve with your favorite side dish, grilled vegetables, and I’ll give you some more ideas!

Continue reading: Marinated Grilled Pork Chops

The post Marinated Grilled Pork Chops first appeared on Created by Diane.

I can always go for some delicious Mexican food, tacos, rice and beans, chips and salsa, margaritas, and more.

Here are some of my favorite recipes, whether I’m cooking for my family and to have plenty of leftovers or a gathering to serve many.

It’s become my go-to for entertaining without much fuss.

To keep things simple, I serve taco bowls when we have company, and everyone can pile on the topping they prefer.

It also makes a great presentation when you line up all the items on an oval plate. They sell oval disposable plates, which are perfect for this, and have room for chips and salsa as well.

I often have impromptu dinners, and this is one of my go-to meals to serve.

I have said it time and again, I love it when we go somewhere and there is a “taco guy,” it’s perfect to replicate for Mexican-themed party food.

My recipes are easy, and the big bonus, you won’t have to spend all day in the kitchen!

Spending the time to meal prep this way allows you to have plenty of servings.

Eat some and put some in the fridge, and some in the freezer to have delicious meals ready in minutes! Mix up the proteins for more variety.

With a printable shopping list so you can easily gather the items you’ll need for serving a crowd.

The protein options are plentiful, and you can choose to serve tacos or make taco bowls.

I cook big meals almost every week just for my family. I pack the meals up, and everyone eats them all week.

I typically make one or two large portion meals on one day and then a couple of days later do it again.

So there is variety and plenty of meals ready all week long, for lunch or dinner. I’ve been doing this for years. It seems we aren’t all at the dinner table at once.

Don’t miss this cilantro lime sauce, it’s addictive! And not only perfect for tacos, but pasta, rice, and seafood.

This meal prep works well. This meal is not only great for meal prepping, but it’s great to know the portions to make and have the recipes to make a delicious meal almost effortlessly.

You can invite some friends, neighbors, or family over for everyone to sit around the table and enjoy the time together. 

We do this multiple times a year, just make a meal and invite friends over and spend some great times together, often it’s impromptu.

A couple of hours before dinner time, we’ll see who is around… It’s fun, I love casual get-togethers, they’re less stressful than planning a dinner party in advance.

We sit around and enjoy some chips and salsa with margaritas and beer.

I’m all about the food…. delicious food, it’s what brings us together, we chat and share what’s going on, and live our best lives!

Sharing food brings people together. We’re meant to spend time with others, and there is no better way to spend time than while enjoying delicious food.

Here is my list of items we enjoy:

• Mexican rice
• refried beans, or black beans
• roasted corn
• shredded pork, taco chicken, shredded beef, taco garbanzo beans, and shrimp
• short-cut tortilla empanadas or these fun tortilla cones
• guacamole
• restaurant salsa, salsa verde, pico de gallo
• chips, and oh, here is a cheese dip you may like

This is my idea of the perfect Mexican party food! Add in your favorites to make it your own.

If you’re meal prepping, these containers work well.

Every time we have a party, I wish I had one of these.

And if you’re serving tacos, these look great.

When I’m prepping lots of foods, I often rely on these for ease.

Here is a link to my taco seasoning mix. Use that or store-bought dry taco seasoning mix. Great for my taco marinated chicken.

All you need next is to gather some drinks, and you’re all set. Grab some beer and margaritas to make it a real party!

A cold side dish of black bean salsa is just perfect when you want to make it ahead of time and have it ready when you want to serve it. Great for lunches, leftovers, meal prep, and a great item to bring to the beach.

Let’s talk proteins:

• chicken thighs (boneless skinless) 
• pork (butt shoulder )
•  beef (chuck roast, London broil, tri-tip) 
  *For parties and leftovers, add back some cooking juice so it’s not dry if using lean meat. 

Would I use chicken breast? Simply put, NO, unless it’s my marinated taco chicken or similar, they are too dry, and they have less flavor than thighs, but my marinated will save you on both counts.

When cooking for a crowd, I do not go with an “ultra lean” meat, the chance that the meat will dry out is too great, and that would just ruin the meal.

Often, I serve shredded pork and tender cooked pork, then crisped to perfection. I serve it as tacos, or simply layer the items in a bowl for ease. I use the same recipe for beef as well. 

To cook the proteins, I typically use an Instant Pot, but you could grill, bake, or slow-cook the meat to your liking. 

And there is always Chili Verde, make it with pork or try it with chicken.

If you want to keep it really simple, just make the main item (chicken, beef, pork) and serve it with some chips and Corn Black Bean, and Jalapeno Salsa

If you want to serve hot beans, you can make these Instant Pot Pinto Beans or use a few cans of black beans and add a tablespoon of taco seasoning for each can, heat, and serve. Canned refried beans work in a pinch or to keep things simple.

Let’s talk rice! My Simple Mexican Rice is not only easy, it’s tender and delicious. I make it with long-grain rice or jasmine rice.

Carne Asada Dry Rub… oh this is so yummy!

And don’t worry, I didn’t forget dessert… 

• Faux-Fried Ice Cream
• Mexican Chocolate Cupcakes
• Margarita Cupcakes
• Frozen Strawberry Margarita Pie with Pretzel Crust
• cinnamon sugar “churro” cupcakes with caramel (coming soon)
• 13×9 Brownie 

These recipes are great for Mexican food ideas for parties

Be sure to check out the jalapeno bacon mac and cheese, it’s so yummy, make it plain or add in the jalapenos and bacon, and top it with cilantro, it’s a real crowd pleaser.

And just take a look at that pretty cherry margarita, oh, it’s so fun.

Lots of flavor options when making margaritas. Check out my recipe for fresh syrups here. And oh, don’t forget about this Paloma Recipe, it’s so delicious.

You’ll find ideas for serving food at a party, meal planning, and feeding a crowd or large family. and want plenty of food.

This is my PRINTABLE go-to shopping list, and how I entertain with little fuss.

Here are more meals I make for many servings, parties, to bring meals to a friend, and other “gathering” dinners including:

• Baked Ziti

• Chicken Parmesan Meatball Baked Ziti

• Goulash

• Enchiladas with Green Sauce

This white 13×9 dish would be perfect for these dishes.

And don’t forget you could always make everyone’s

• favorite “take-out” recipes 

Other great ideas for dinner with friends… serving a nice soup, chili, or….

• Meatball Tortellini Soup
• chicken tortilla soup
• Chili
• Green chicken chili
• Or serve a carving ham with cheesy potato casserole
• MORE meals to feed a crowd

And more of my Mexican-inspired recipes can be found here.

The post The Ultimate Guide to Mexican Food for a Crowd first appeared on Created by Diane.

I love pork fried rice. It’s easy to make and is suitable as a main dish, as well as a side dish. And even though it takes no time to make, you can still do a little bit of prep beforehand to make your cooking time almost nothing! With the balance of life and work, I find having a few of these quick recipes on hand are a lifesaver.

Let’s take a closer look at this amazing dish.

Fried rice has its origins in Asia of course, but it has become a much-loved dish all over the world, most of all in the United States. We’ve adopted it as one of our own, and thus, you can find recipes for it all over the internet.

My recipe takes all the best-loved elements of fried rice sesame, red pepper flake, and peas–and then elevates them with some tender pork which has been sauced to add a boost of yum!

The ingredients combine to create a sensational flavor.

Continue reading: Saucy Pork Fried Rice

The post Saucy Pork Fried Rice first appeared on Created by Diane.

There are many reasons low-carb eating is popular and manageable for losing weight, keeping weight off, controlling blood sugar, and eating healthy…without just eating salad! I love a good salad, but can’t survive on salad alone!

Join my email list and never miss a bite!

• Beef Non Kabob
• Green Chicken Chili
• Chicken Lettuce Wraps and Bowls
• Sour Cream Chicken
• Chicken Pineapple Kabobs
• Greek Chicken
• Szechuan Chicken and Vegetables

Reducing carb-heavy items like pasta, rice, and bread is really not as hard as it may sound, even for a carb lover like me.

Avoiding items that are sugary and processed are also items to avoid when eating low carb.

If I’m really craving something sweet, I typically eat some strawberries or blueberries and some dark chocolate.

Initially, you may miss the high-carb items you’re used to eating, but really, your body is missing the sugar.

Once you start eating enough “real food,” you’ll be full and satisfied by eating fiber to feel full, healthy fat to burn for energy instead of the fast-burning sugar that leaves you craving more sugar very quickly.

Stocking your fridge with lots of lean protein and vegetables is the best way to begin.

I have gotten lots of questions over the past few months about what exactly I am eating. Do I eat this… or that?
How am I making it work?
Is it hard?
What do I eat when I’m out?
So… let me answer those three questions to get us started:

• Do I eat this… or that?
  Q. Do I eat fruit
  A. minimal, it’s nature candy, it has a lot of sugar, so if I’m at my goal weight I’ll eat a bit more than when I’m trying to lose weight.Q. What do I eat for breakfast?
  A. I eat an avocado or some cauliflower rice with an egg and maybe a piece of bacon. When I do eat “Carbs”? I’m much more thoughtful about it (than just eating bread as an example). I’ll eat 1/3 cup oatmeal, knowing it’s a carb, but that it’s healthier than a lot of other breakfast items like bagels, cereal, and such. So, on that item, I eat a small amount, typically add a tablespoon of peanut butter, and grab a strawberry or two and enjoy. I don’t eat it every day, most often once a week. 
  I will eat a potato, but often make a dish and end up eating maybe half a potato as I cut them up and have them distributed around the entire dish, not just a whole potato on my plate. I did read lots about potatoes, and cold potato salad is one of the items that I do eat because of the resistant starch. Resistant starches are starch molecules that resist digestion, functioning kind of like fiber, and I found it works for me.
  There is some interesting newer information on resistant starch, and most often you have to find what works for YOU. Keep track, that is the way you’ll know what is working and what is not.
• How do I make it work… is it hard? 
  I keep track, it’s the easiest way I’ve found to control what goes into my mouth (without keeping track, I tend to get off track really fast). Consistency is key, if you do it all the time, it becomes “normal” and is easier than if you have to “start” from the beginning all the time. The longer I keep track, the better it seems to work.

• What do I eat when I eat out?

  I find items that work for me, I ask for a burger without the bun, and I order seafood (I love it and find it’s usually a great option).  I try to stay away from fried foods and have found them less appealing, as I could eat a ton of French fries and never get full.

• Specifically: If I’m at a taco shop, I opt for tacos and usually eat only 1/2 of the tortilla. If it’s a “restaurant,” I typically order shrimp or salmon with vegetables. If I’m at an Italian restaurant, I’ll order chicken with a vegetable. In my low carb ebook, I have a list of about a dozen items to order when eating out.
• Now, if there is really nothing else to eat but fast food, I’ll just eat it… and move on, the next meal I’ll try to eat more vegetables to balance it out. 

You’ll find my 7-page guide on low-carb eating here. Inside this 7-page low-carb eating guide, you’ll find helpful food ideas, smart swaps, and realistic ways to enjoy flavorful meals without feeling restricted. If you’ve ever felt overwhelmed by low-carb diets, this guide keeps it simple, approachable, and full of real food you’ll actually want to eat.

If you’re ready for even more low-carb information and recipes, my  30-page low-carb ebook is packed full… with a shopping list to help you navigate the store and items to buy as well as recipes, and other printables to help you. I know it’s helped many so far. I get emails saying how great they are and helped many lose weight.

You’ll also get to see my before/after photos, too. Both the guide and the ebook are full of valuable information that is great for anyone starting or continuing on a low-carb eating journey.

My advice is, do not eat the same things all the time, that is boring and will have you eventually be frustrated, even if you’re losing weight. After some time passes, the foods you eat “too” much of you won’t want at all. Moderation is key. Stay on track with eating well, mix it up.

Try new foods, just leave out the high-calorie carbs. Eating carbs isn’t necessarily “bad” pasta, rice, and bread just tend to be high in calorie and if you are watching what you eat and counting calories, those calories will add up fast, they don’t leave you satisfied long term and keep you searching for more food quicker than if you are eating foods that are more satisfying like high fiber foods that help you feel full longer.

What I do eat that… helps keep me on track while losing weight and maintaining the weight I like to be at. Avocado, Zucchini, Cabbage,  Cauliflower, Cheese, Bacon, lean ground meats, beef, chicken, pork, mushrooms, eggs, lots of colorful vegetables.

The food looks appetizing, we eat with our eyes first! Join my email list and never miss a bite! Get my newest (and most delicious) recipes delivered straight to your inbox.

• Thai Peanut Sweet Potato Noodle Salad
• Teriyaki Pork Chops in the Pressure Cooker
• Zucchini Noodles with Sauce and Cheese
• Banh Mi Meatballs

• Squash Noodle with Eggs and Bacon
• Loaded Cauliflower

• Chicken Satay Meatballs with Thai Peanut Dipping Sauce
• Low Carb Pizza
• Chicken Kebat
• Garlic Mushrooms

• Roasted Cabbage with Lemon and Parmesan
• Cauliflower Mac and Cheese
• Cauliflower Ham Fried Rice
• Asian BBQ Chicken Marinade

If you’re looking for a particular recipe you’ve seen of mine, be sure to check out more of my LOW CARB RECIPES here. Here are some of my other low-carb recipes:

• Creamy Tomato Chicken
• Deconstructed Chicken Egg Roll
• Greek Spiral Cucumber Salad
• Low Carb Breakfast Portabella Mushroom with Spinach and Egg 
• Thai Curry Chicken
• Avocado Bean Dip
• Zucchini Noodle Lasagna
• Cauliflower Parmesan
• Quinoa Carrot Salad
• Greek Chicken
• Taco Marinated Chicken
• Zucchini Italiano
• Chili Recipe
• Chicken Mozzarella
• Cauliflower and Shrimp Curry

If you’re looking for more than just recipes, YOU WILL WANT my Low Carb EBOOK, it’s full of my journey to making low carb, to how I lost 35 pounds in just a few months eating low carb, what I snack on, what I really eat, and so much more! Get my Low Carb Ebook here!

And do me a favor… sign up to get my emails so I can share more yumminess with you!

The post Simple Low Carb Recipes You’ll Actually Want to Eat first appeared on Created by Diane.

While it’s really popular to cook ribs on the grill or in the oven, this method of Instant Pot Pork Ribs is not only going to save you a ton of time, you won’t believe how tender they are.

Baby back ribs are my favorite, so tender and juicy and when they easily peel off the bone, I just want to reach for more!

Instant pot baby back ribs are my favorite, so tender and juicy! And when they easily peel off the bone, I just want to reach for more!

Paired with this pan roasted corn, collard greens, or this cornbread with honey butter, you have a complete family dinner that’s easy to make but will look like you sweat for hours over the stove.

From start to finish the ribs are ready in an hour. This includes the pressure cooker coming to pressure, cooking time, release time, and crisping the ribs on the grill or in the oven.

Continue reading: Instant Pot Pork Ribs

The post Instant Pot Pork Ribs first appeared on Created by Diane.