The day is here! It's May 1st, 2018 and I'm posting the first of many recipes to this blog. Be sure to follow along on Bloglovin, YouTube and Instagram for continuous updates.

I'll be posting to Instagram daily, and new recipes will be posted every Tuesday & Thursday.


Lamb Babacoa is a traditional meal served during Cinco de Mayo. I find this recipe to be easy to do as you simply prep it for your slow cooker and let it do all of the work! Great for after a stressful day at work, or for your Cinco de Mayo gathering.

If you're not a fan of lamb, or are looking for something more economical and/or diet friendly, you can substitute for chicken or pork with this recipe. Weight Watchers points listed below.

While I'm linking to organic ingredients, you can shop and buy as you need to for your budget. I will always encourage you to live an organic lifestyle, but from personal experience, I know that you can't switchover your diet and food budget overnight.

We ventured to Wegman's in North Wales where a wonderful man from the meat department found organic lamb shoulders for us. You'll need 3lbs of lamb or your substituted choice to cook with. We also picked up ingredients at WholeFoods, Aldi, and Giant.


I have a small raised bed on the side of my home where I grow organic herbs. Cilantro (Coriander) is already available for me to harvest and adds great flavor. If you're not a fan of the taste, it's always a nice garnish.

Last summer I made and canned salsa and used that as a garnish for the recipe. Once the tomatoes and peppers have ripened I will type up my sasla recipe for everyone. Use whatever garnishes that you prefer on a barbacoa or taco. I hope that you enjoy this first recipe as much as my family and I have.


Above is a little animation of some of the items we cooked with.

Check out the links on the ingredients for quick order and delivery.

ORGANIC INGREDIENTS:

Follow the blog for the Blackberry Purée Margarita!

DIRECTIONS:

• Combine onion, tomato paste, apple cider vinegar, lime juice, chili powder, cumin, garlic, salt, and oregano in a food processor. Blend until well combined and mixture forms a paste.
• Slice a 1/4" deep line into potato. Easily push Cloves into potato without hurting your thumbs!
• Transfer mixture to a slow cooker and add half of the beef stock. Place meat into slow cooker and add more stock until the meat is covered.
• Add potato cloves side down into the stock
• Add bay leaves, and cook on low for about 5 hours.
• To serve, shred the meat with two forks and place in serving dish.
• Garnish your Barbacoa how you like & enjoy!

ADDITIONAL POINTS (substitute or add additional points):
Avocado (3 points for 1/4)
Tortillas (3 points for 1)
Rice (1 point for 1/8 cup)



OPTIONAL:
Before you begin. I suggest you prep this a day ahead of time allowing it to cool in the fridge overnight. Why? You'll cut down on a lot of fat! Once the crockpot cooked the meal, I allowed it to cool and then placed it into the refrigerator overnight. The fat floats and hardens to the top. Before reheating, remove the fat and cut down on a good chunk of calories regardless of the meat you choose to cook with! 😻

Just look at all of the fattening calories we cut from this meal!