FIT Hits the PAN Friday – Slow Cooker Honey Balsamic Pork Roast

Fall is here! Easy to say for those of you north of the Florida/Georgia line. However, here in the southern half of Florida, Fall does not grace us with her presence until around the end of November. We are loving life at 81 degrees with 49% humidity! I cannot wait to get outside this weekend. Hopefully, you are enjoying beautiful weather in your neighborhood. While you are outside doing fun stuff with your family this weekend, this pork roast and cook itself!

Thank you to Six Sister’s Stuff for this amazing recipe! There are minimal ingredients and it is a slow cooker recipe so it really can’t get any easier. I served the pork with mashed red potatoes and broccoli. Enjoy!

Slow Cooker Honey Balsamic Pork Roast Recipe

Nutrition Information
Per Serving: Calories 264, Fat 14g, Sugar 13g, Protein 20g, Carbs 14mg, Sodium 234mg

1 (2-3 pound) shoulder pork roast
salt and pepper
1/4 cup honey
1 cup beef broth
1/2 cup balsamic vinegar
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 tablespoon cornstarch
1 tablespoon water

Spray slow cooker with non-stick cooking spray. Sprinkle salt and pepper on all sides of the pork roast and place inside the slow cooker. Drizzle honey over the top of the roast. In a medium bowl, mix together beef broth, vinegar, Worcestershire sauce, and garlic powder. Pour over the roast. Cook on low for 8-10 hours (which is the method I prefer- low and slow!) or you could cook on high for 5-6 hours (but I feel like it never falls apart as easily as when you cook it on low all day long).
When it’s finished, remove juices from bottom of slow cooker and place in a small saucepan over medium high heat. In a small bowl, mix together 1 tablespoon of corn starch and 1 tablespoon of water. Pour cornstarch mixture into saucepan and whisk quickly. When mixture starts to thicken, pour over roast and enjoy!

Makes 6-8 servings (depending on size of roast).


What would happen if you said “no?”

Free Happy Woman Enjoying Nature. Beauty Girl Outdoor. Freedom c

Matthew 11:28-30  “Come to Me, all you who labor and are heavy laden, and I will give you rest.  Take My yoke upon you and learn from Me, for I am gentle and lowly in heart, and you will find rest for your souls.  For My yoke is easy and My burden is light.”

Rest. That is an interesting concept in our world today. In fact, I would say for many it is a foreign concept. Between carpools, 9-5, homework, friends and family, church functions and the 101 additional obligations during the week, when do we find time to rest?

When we finally do stop around 8 or 9 at night, we never really shut down. After the gym or Bible study, my evenings usually consist of making dinner, cleaning up dinner, packing lunches and finishing laundry. All this while trying to grab a few hours to catch up with my husband after his long day. It would seem this cycle will never end!

Truth is, it won’t unless I make the change. About a month ago, I found myself over-committed to the point of exhaustion. Don’t get me wrong, I love my commitments, but it is just too much. One of my favorite authors, Lysa TerKuerst recently released a book titled “The Best Yes.” The book explains how every commitment we make and every slot filled on our calendar takes away from something else in our lives. Whether it is family time, personal time or more importantly God time, we are not giving those areas 100%. We can’t. Our innate desire to please people (or ourselves) entraps us in this web of excessive commitment.

What if we closely examined every area of our lives? Is every event on our calendar necessary? Do our kids have to play every sport every season? Do they have to go to every party to which they are invited? What about us? Do we have to volunteer at every church event? Is it really necessary to say YES to every invitation to dinner or a party? What would happen if we said NO?

I have been examining my schedule over the last month and decided that beginning in December and into 2015 I am done. I want to be able to say yes to dinner without having to look at my calendar. I want to have a weekend where there are no commitments and I can decide what I want to do on Saturday morning. I am going to learn to say NO.

How over-scheduled are you? Do you want to choose the BEST yes?
This tool will help you assess how many hours you have booked each week!

Let’s take some time to rest!


FIT Hits the PAN Friday – Queso, Wine, Turkey Tacos & Chili

Yesterday was “one of those days.” Do you ever just feel “blah” even though there is no reason to feel that way? My husband has been unbelievably sweet and attentive, work is going great, I just got back from an amazing trip to Utah (I threw in a few pics below) with my mom and it is almost the weekend! In spite of all those terrific things, I was a crybaby yesterday! I guess I can chalk it up to hormones…


What is the best remedy for feeling crappy? Prayer! This is not one of those posts though 🙂 I went to church and taught my class on healthy eating and then I got in my car, went to the store and purchased a bottle of wine, Velveeta, Rotel tomatoes and tortilla chips. Yep! I did the exact opposite of what we are learning in our class. When the guy at the check-out made a comment about my purchase, I told him it was “PMS in a bag.” Either he did not get my joke or did not think it was funny. Oh well, I thought it was pretty funny. While my queso and wine tasted great, it did not fix my sad mood (shocking right?).P1140198

The book we are studying is called Made to Crave by Lysa TerKeurst. It is about overcoming our desire for food with a desire for God. She offers a 21 Day Challenge on her website; check it out. I promise it is a great study even though I did not put any of her tips into practice last night!

Today is a new day and I feel great! I will be exercising tonight to work off that queso 🙂

On a side note, I did cook yesterday. I made Turkey Tacos for lunch and Chili for dinner.

My taco recipe is really quite simple:

  • Cook 1 pound of ground turkey (I use hormone-free, lean turkey) and 1/2 onion diced in a medium skillet until cooked through.
  • Add 1 can of Rotel tomatoes (if you do not like spice, just use regular diced tomatoes), 1/8 cup taco seasoning (we use McCormick), 1/2 tbsp each of nutmeg, paprika, chili powder, garlic powder and onion powder. Mix well.
  • Simmer on medium until liquid is mostly evaporated.
  • Serve with your favorite tortilla shells, cheese, sour cream or yogurt or over a salad!

I have posted my chili recipe before but I made a couple of changes to this one.

  • omitted the sweet italian sausage and chick peas
  • used 1 pound of ground chicken instead of turkey
  • used 1 can each red kidney, dark red kidney and pinto beans
  • added 1/2 tbsp pumpkin pie spice for fall
  • added 3 shredded carrots

I love the versatility of Chili; it is a great recipe to make your own. You can add tons of different vegetables, unique spices, a variation of beans etc. It is also the perfect recipe to clean out your pantry 🙂


Here’s to Fall, Friday and a new day!


FIT Hits the PAN Friday – Low-fat Pumpkin Spiced Chocolate Chip Cookies

It has been a while since I baked a tasty treat and when I saw this little gem on my favorite site, I knew that leftover pumpkin puree in the fridge had a purpose! This recipe creates a fluffy, delicious cookie that can be eaten alone or with a scoop of vanilla ice cream. Enjoy!

Spiced Pumpkin Cookies

Low-fat Pumpkin Spiced Chocolate Chip Cookies
Servings: 12 • Size: 2 cookies • Old Points: 4 pts • Points+: 5 pts
Calories: 171.4 • Fat: 5.0 g • Protein: 1.4 g • Carb: 34.7 g • Fiber: 1.5 g • Sugar: 25.4 g
Sodium: 113 mg


  • 1/2 cup whole wheat pastry flour
  • 1/2 cup all purpose flour
  • 1/4 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1/8 tsp salt
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tbsp butter, melted
  • 1 egg white
  • 2 tbsp pumpkin puree
  • 1 tsp vanilla extract
  • 1/2 cup mini chocolate chips


Preheat oven to 350°.  Line two cookie sheets with non-stick silicone baking liners such as Silpats (I highly recommend for best results) or lightly spray cookie sheets with cooking spray.

In a large bowl, combine the flours, baking soda, salt and pumpkin spice; stir to blend. In another bowl, whisk the sugars, butter, egg white, pumpkin puree and vanilla together until light and fluffy.

Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.

Drop by level spoonfuls about 1 inch apart onto baking sheets.  

Bake 8 – 10 minutes. Remove from the oven, and let them stand 5 minutes before removing the cookies from the pans to cool on wire racks.

Makes 2 dozen cookies.