Welcome to my website! I hope you enjoy exploring all the delicious recipes I have prepared.

Pulled Pork Mexican Lasagna

Lasagna it is a comforting meal that is synonymous with family or friends. With Cinco de Mayo on my mind I wanted to change the typical Italian lasagna we usually make. 

I always try to find more ways to incorporate more vegetables in a dish so that it becomes more nourishing. Also pulled pork is typically made with a pork shoulder or Boston butt cut, but since this recipe has plenty of cheese I wanted to create a leaner recipe. By using pork chop tenderloins you can control the saturated fat content more. It will be just as delicious, trust me! 


Yields 6 servings 


1.5 lbs of pork chop boneless tenderloins 

1 cup + more if necessary of marinara tomato sauce - 365 Whole Foods 

1 yellow onion -finely diced 

1 green bell pepper - small dice 

1 red bell pepper- small dice 

1 garlic clove- minced 

2 teaspoons ground cumin 

2 teaspoons chili powder 

1/2 cup canned corn - BPA free (365 Organic Whole Foods) - rinsed & drained

2/3 cup black beans - BPA free and no salt (365 Organic Whole Foods) - rinsed & drained 

4-6 oz Sliced Colby Jack Cheese

1 cup Queso Fresco - crumbled 

9 Whole Wheat Lasagna sheets (No boil) - DeLallo Organic Pasta 

1/4 -1/3 cup pork/beef/chicken stock

4 tablespoons Olive oil 

Salt + Pepper 

Garnish with sour cream and cilantro 



Heat olive oil in a dutch oven. 

Season both sides of the pork. Add it to the pan once it is hot over medium heat. 

Then add the onions, bell peppers, garlic and half of the cumin and chili powder. 

Season the vegetables with salt and pepper and let this cook for about 5-6 minutes. 

Then add the stock and flip the pork to cook on the other side. 

Let this cook with the lid on for about 12-14 minutes over low/medium heat. 

Meanwhile preheat the oven to 350 degrees, and prepare your mise en place for the lasagna. Season the black beans and corn with a little salt and pepper.

Once the pork is cooked to your desired temperature, turn the heat off and remove the pork. 

With 2 fork, pull the pork. It might be a bit tough because this is a learner cut of pork. If it was a pork shoulder or Boston butt it would fall apart. But just put a little elbow grease into this and it will pull apart. 

Add the shredded pork back into the pan and mix with the vegetables, and add the remaining cumin and chili powder, mix. 

Using a glass baking dish assemble the lasagna.

1. Layer the bottom of the baking dish with some marinara tomato sauce. 

2. Layer 3 sheet so of lasagna noodles. 

3. Add a layer of the pork and vegetable medley. 

4. Top with the black beans and corn. 

5. Layer the Colby Jack cheese and queso fresco. 

6. Top with another 3 sheet of pasta.

7. Add the marinara sauce and repeat the remaining steps. 

The top layer should be pasta with cheese and marinara sauce. 

Cover the dish with foil and let this cook in the oven for 30-35 minutes. 

Then remove the foil and let it cook open for about 3-5 minutes. 

Carefully remove from the oven and let it cool slightly before cutting and serving. 

Garnish the dish with some sour cream and cilantro. 




Mexican Chicken Fajitas

Enoki Mushrooms in a Sake, Butter, & Tamari Broth