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With Salt and Wit

Laugh Often. Eat Well.

239 January 2, 2015 Allergy Friendly

Slow Cooker Hawaiian Pork Burrito Bowls

Slow Cooker Hawaiian Pork Burrito Bowls are a dinner saver as they cook all day in a homemade enchilada sauce then topped with sautéed peppers and juicy, seared pineapple!

Slow Cooker Hawaiian Pork Burrito Bowls are a dinner saver as they cook all day in a homemade enchilada sauce then topped with sautéed peppers and juicy, seared pineapple!

Happy New Year!

Slow Cooker Hawaiian Pork Burrito Bowls are a dinner saver as they cook all day in a homemade enchilada sauce then topped with sautéed peppers and juicy, seared pineapple!

As I look back over 2014, it was an adventure filled year that has landed me somewhere I never thought imaginable. A year ago, I never thought I would be my own boss and making friends all over the country just through this blog.  It truly has blown me away, every day is completely different and I am challenged consistently. But I wouldn’t have it any other way.

I recently found the app TimeHop. Have you seen it? It shows you social posts and photos you took on that day in the years past. But you can only see that day! You can’t go back or forward if you missed a day. It is scary/funny/embarrassing all at the same time. Seeing myself right out of college gives me some pretty good laughs but it also has started including my first posts here on this blog.  Which are also scary/funny/embarrassing but we all have to start somewhere! And that start has changed my life in ways I never thought imaginable. So thank you to all you amazing readers for keep coming back and back again to hear and see my kitchen disasters and successes!

Slow Cooker Hawaiian Pork Burrito Bowls are a dinner saver as they cook all day in a homemade enchilada sauce then topped with sautéed peppers and juicy, seared pineapple!

As the new year rolls around, so does our renew to kick the bad habits to the curb and bring on the healthier lifestyle. But that does not mean you have to lack flavors. In all honesty, I hate to hear that people say healthy eating is boring. They haven’t ventured around my blog then 😉 Kidding! Sorta. No really. Just for something to be healthy doesn’t mean it has be a plateful of bland baked chicken and steamed broccoli.  Herbs and spices are the key to a flavor-filled dish that doesn’t require you to continue wearing your sweatpants past the cookie filled December we just had!

Slow Cooker Hawaiian Pork Burrito Bowls are a dinner saver as they cook all day in a homemade enchilada sauce then topped with sautéed peppers and juicy, seared pineapple!

Slow Cooker Hawaiian Pork Burrito Bowls are a dinner saver as they cook all day in a homemade enchilada sauce then topped with sautéed peppers and juicy, seared pineapple!

We fell in love with these Hawaiian Pork Burrito Bowls as I was craving my weekly fill of Mexican but wanted a tropical fare as I head to Mexico soon for a little adults only vacation! I can only imagine how many margaritas I am going to enjoy carefree while sinking my toes in the sand that week. Needless to say, it can’t come soon enough!

But to get me in the mood plus get in swimsuit condition, I thought to first recreate a favorite: Chipotle Pork Burrito Bowl Recipe. But then with Mexico on my mind, a healthy burrito bowl recipe filled with tropical flavors of pineapple and avocado were just what we needed.  It is sweet. It is spicy. And it will take you to the tropics with one bite!

Slow Cooker Hawaiian Pork Burrito Bowls are a dinner saver as they cook all day in a homemade enchilada sauce then topped with sautéed peppers and juicy, seared pineapple!

For maximum flavor, I chose to season the pork then sear on the stove top before adding to the slow cooker. It helps to provide those flavor filled edges that everyone seeks out. But if you are short on time in the morning, just throw it all in the slow cooker and forget about it!  The pork simmers in a homemade enchilada sauce but feel free to use your favorite if you care, but honestly, this homemade version is a million times better than the store bought and you probably have all the ingredients in your pantry as we speak! Before serving, cook up some quinoa (or brown rice if that is how you roll), top with crisp peppers, pineapple, sliced avocado, lime wedges and devour! So delicious!

Make sure to add these Pork Burrito Bowls to your weekly dinner rotation and be off to the tropics in no time!

Slow Cooker Hawaiian Pork Burrito Bowls are a dinner saver as they cook all day in a homemade enchilada sauce then topped with sautéed peppers and juicy, seared pineapple!

Slow Cooker Hawaiian Pork Burrito Bowls are a dinner saver as they cook all day in a homemade enchilada sauce then topped with sautéed peppers and juicy, seared pineapple!

meal prep tips:

  1. Cook and cool quinoa. Store in sealed container in the fridge then reheat before serving.

  2. Prechop veggies. Store in sealed container in the fridge. Or cook the veggies, store in the fridge then reheat at meal time, Your choice.

  3. This meal reheats well so make earlier then reheat at meal time, ie. lunches, dinner.

Hawaiian Pork Burrito Bowls

Megan

Yields 6

Slow Cooker Hawaiian Pork Burrito Bowls are a dinner saver as they cook all day in a homemade enchilada sauce then topped with sautéed peppers and juicy, seared pineapple!

30 minPrep Time

3 hr, 30 Cook Time

4 hrTotal Time

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Ingredients

    Enchilada Sauce:
  • (14.5 oz) can tomato sauce
  • 2 tablespoon tomato paste
  • 2 tablespoon chili powder
  • 2 tablespoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup pineapple juice
  • Pork:
  • 1 tablespoon coconut oil (or olive oil)
  • 2 lbs pork sirloin roast
  • 2 teaspoon cumin
  • 1 teaspoon chile powder
  • 2 teaspoon salt
  • 2 teaspoon pepper
  • Garnish:
  • 1/2 tablespoon coconut oil
  • 1 1/2 cups quinoa, uncooked, rinsed and drained
  • 3 cups water
  • 2 bell peppers, thinly sliced (I used red and orange)
  • 1 green onion, thinly sliced
  • 1 Pineapple, sliced into rings
  • Avocado, sliced
  • Cilantro, chopped

Instructions

    Enchilada Sauce:
  1. In a crock pot, add the ingredients for the enchilada sauce: tomato sauce through the pineapple juice. Whisk until well combined.
  2. For the Pork:
  3. In a large skillet, add the coconut oil and heat over medium high heat.
  4. Season all sides of the pork with the cumin, chile powder, salt and pepper.
  5. Add the pork to the skillet and sear on all sides, about 2 mins per side. Once seared add to a slow cooker . Spoon some of the enchilada sauce over the top of the pork. Cook on high for 3 1/2 hours, or until done.
  6. Remove the pork from the slow cooker and onto a large plate. Shred with two forks. Place back into slow cooker and mix well with the sauce.
  7. To serve:
  8. Cook the quinoa according to the packages instructions. Set aside until ready to serve. Remove from the heat.
  9. Meanwhile, in a large skillet, heat the coconut oil over medium heat. Add the peppers and sauté for 5 minutes or until soft. Remove from the heat and add the pineapple slices. Cook until slightly browned, about 1 minute.
  10. To serve, add quinoa to a bowl, top with the pepper mixture then the pork. Garnish with the pineapple rings, avocado and cilantro.
Recipe Type: Dinner
7.6.8
161
http://withsaltandwit.com/pork-burrito-bowls/

Click Here for Nutritional Information.

If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!

239

there is more where that came from!

  • Chipotle Pork Carnita Burrito Bowls with Cumin Lime RiceChipotle Pork Carnita Burrito Bowls with Cumin Lime Rice
  • Cherry Chipotle Glazed Pork TenderloinCherry Chipotle Glazed Pork Tenderloin
  • My Favorite Slow Cooker Shredded Mexican ChickenMy Favorite Slow Cooker Shredded Mexican Chicken
  • Slow Cooker Honey Chipotle Chicken TacosSlow Cooker Honey Chipotle Chicken Tacos
  • Hawaiian BBQ Pork Tacos with Pineapple Pico de GalloHawaiian BBQ Pork Tacos with Pineapple Pico de Gallo
  • Cashew Coconut Crusted Chicken Lettuce Wraps with Ancho Honey Mustard SauceCashew Coconut Crusted Chicken Lettuce Wraps with…

Categories: Allergy Friendly Tags: avocado, burrito, crock pot, dairy free, dinner, easy, enchilada, Mexican, peppers, pineapple, slow cooker

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Reader Interactions

Comments

  1. Taylor @ Food Faith Fitness says

    January 2, 2015 at 7:15 am

    If this is what getting back on track looks like, sign me ALL UP! These looks seriously so delicious! AND, I really need to try that time hop thing. I've seen it, and just never do it. Yay for being our own bosses! :) xoxo Pinned!
    Reply
    • Meg says

      January 2, 2015 at 7:34 am

      I wills sign you up ;) And Yes you need that time hop! Its rather funny most days others embarrassing ;) Thanks love!
      Reply
  2. Amy @ A Healthy Life For Me says

    January 2, 2015 at 7:30 am

    This looks like the perfect recipe to add to the New Year dinner rotation.
    Reply
    • Meg says

      January 2, 2015 at 7:33 am

      I love that idea! It is definitely tasty!
      Reply
  3. Melanie | Melanie Makes says

    January 2, 2015 at 8:04 am

    Pineapple? Avocado? Slow cooker? Count me in, Meg - this looks divine!
    Reply
    • Meg says

      January 2, 2015 at 8:59 am

      Thanks dear! I couldn't stop eating it!
      Reply
  4. Ginny McMeans says

    January 2, 2015 at 8:54 am

    The flavors sound so good! I love the use of the slow cooker and your homemade enchilada sauce!
    Reply
    • Meg says

      January 2, 2015 at 10:07 am

      They really are! And its hard to not like something with pineapple in it ;)
      Reply
  5. Katie @ Mom to Mom Nutrition says

    January 2, 2015 at 9:29 am

    This meal would brighten up any winter blue mood! I love the combination of flavors! Especially the fresh pineapple and sweet pork!
    Reply
    • Meg says

      January 2, 2015 at 10:07 am

      It sure does! Thanks Katie!
      Reply
  6. Sarah says

    January 2, 2015 at 10:41 am

    I love burrito bowls! Thanks for sharing!
    Reply
    • Meg says

      January 2, 2015 at 2:11 pm

      I second that! Thanks Sarah!
      Reply
  7. Becky (The Cookie Rookie) says

    January 2, 2015 at 10:59 am

    INSANE pics!! So gorgeous! Happy New Year :)
    Reply
    • Meg says

      January 2, 2015 at 2:10 pm

      Awe thanks girlfriend!! Happy New Years to you too ;)
      Reply
  8. Andi @ The Weary Chef says

    January 2, 2015 at 11:30 am

    This is a really beautiful meal, Meg. I'm going to have to try your enchilada sauce for sure!
    Reply
    • Meg says

      January 2, 2015 at 2:10 pm

      Why thank you Andi! I hope you love it as much as we have!!
      Reply
  9. Ashley says

    January 2, 2015 at 4:43 pm

    Looks too beautiful to eat meg!! Awesome job on this one! I'll be making it when everyone is back up to par over here.
    Reply
    • Meg says

      January 2, 2015 at 7:13 pm

      Awe you are making me blush ;) And yes! Gotta get you guys better ASAP!
      Reply
  10. Ashley says

    January 2, 2015 at 6:20 pm

    I agree - healthy definitely doesn't have to be boring! These bowls ... dang they look good! So many of my favorites in here!
    Reply
    • Meg says

      January 2, 2015 at 7:13 pm

      Right?1 Thanks so much lady!!
      Reply
  11. David @ CookingChat says

    January 3, 2015 at 6:53 am

    What a delicious combination of flavors!
    Reply
    • Meg says

      January 3, 2015 at 7:24 am

      Why thank you David!
      Reply
  12. Annie says

    January 3, 2015 at 1:09 pm

    This looks amazing! I'm planning my January menu and ran across this pin, and I can't wait to try it!
    Reply
    • Meg says

      January 3, 2015 at 3:54 pm

      Oh love hearing that! Hope you all love it as much as we do!
      Reply
  13. Thalia @ butter and brioche says

    January 4, 2015 at 12:12 am

    That is probably the most tender and soft pork I have EVER seen. You seriously have got me drooling across the screen here Meg!
    Reply
    • Meg says

      January 4, 2015 at 5:34 am

      Why thank you Thalia! It is pretty darn good!! Happy New Year!!
      Reply
  14. Rachel Cooks says

    January 4, 2015 at 8:10 am

    Whoa this is SO gorgeous!!! Ben would love it too which is always a bonus! :)
    Reply
    • Meg says

      January 4, 2015 at 8:47 am

      Why thank you!! And yes...happy hubby is always a good thing!
      Reply
  15. KC the Kitchen Chopper says

    January 4, 2015 at 5:43 pm

    Color, color, color, just beautiful. Looks delish. I always love seeing what you bring to The Weekend Social. Please come by again Thursday 9:00 PM EST. Pinned. http://www.theKitchenChopper.com
    Reply
    • Meg says

      January 5, 2015 at 5:39 am

      Oh why thank you KC! I always enjoy the delicious food I find at your party!
      Reply
  16. Steve @ No Udder Protein says

    January 5, 2015 at 4:30 pm

    Can't tell you how happy this recipe makes me! It looks amazing. Pineapple and slow cooked pork!! Love it. Thanks so much
    Reply
    • Meg says

      January 5, 2015 at 5:36 pm

      I love hearing that, Steve! And my pleasure :)
      Reply
  17. Alaina (Fabtastic Eats) says

    January 5, 2015 at 6:32 pm

    i love the timehop app! It's so fun, though a little cringe-worthy sometimes, lol always a good laugh!! The flavors in this sound amazing! Definitely adding it to our menu plan soon!
    Reply
    • Meg says

      January 6, 2015 at 5:15 am

      Glad I am not the only one that cringe's! Ha. Thanks lady! Hope you all enjoy it!
      Reply
  18. Michelle @ A Dish of Daily Life says

    January 8, 2015 at 7:40 am

    This looks delicious! I love all the flavors you used! Pinning to try it! Thanks for sharing it with us at Foodie Fridays...hope to see you again tonight at 9 pm!
    Reply
    • Meg says

      January 8, 2015 at 9:16 am

      Thanks Michelle! Hope you love it! And see you at the next party!
      Reply
  19. Rachael says

    January 20, 2015 at 12:11 pm

    Made this last night with some homegrown avocados given to me by a friend who is a personal chef and has his own garden and orchard. The recipe was fantastic! I had no quinoa so I had to use brown rice, but it soaked up the flavors nicely. And I think I will give my friend a big hug when I see him at the gym,
    Reply
    • Meg says

      January 20, 2015 at 2:35 pm

      That is wonderful! You just made my day, Rachael! So happy you all loved it. And good thinking with the brown rice!
      Reply
  20. Emily says

    February 22, 2015 at 10:51 am

    would it work to cook on low ~9 hours or do you think that would dry it out? Thanks!!
    Reply
    • Meg says

      February 22, 2015 at 12:45 pm

      Hi Emily, I can't say as I have never done that. I would keep an eye on it if you do that. Wish I could more help! Hope you enjoy!
      Reply
  21. kimberly says

    March 12, 2015 at 12:30 am

    What do you use for the pineapple juice? I am trying to avoid canned items and I don't want to but a large carton of juice. If you are serving it with fresh pineapple, can you obtain your juice from that pineapple?
    Reply
    • Meg says

      March 12, 2015 at 8:05 am

      Hi Kimberly, I used canned pineapple juice. You could always juice the fresh pineapple if you would like but their won't be fresh juice per se, just from cutting the pineapple. Let me know if that helps! Enjoy :)
      Reply
  22. Kacey @ The Cookie Writer says

    April 21, 2015 at 10:19 am

    I was just saying the other day how much I love burritos and Mexican food but find it can get a bit time consuming if you are making a variety of items. Love this ideas using the slow cooker! And your photos are beautiful!
    Reply
    • Meg says

      April 21, 2015 at 2:11 pm

      So true! We are prepping for a party tomorrow night, and we are making just our go-to's (nothing fancy) because there is too many components! Thanks lady!
      Reply
  23. Jenn@ Deliciously Sprinkled says

    April 21, 2015 at 2:31 pm

    OMG...these Pork Burrito Bowls look DELICIOUS!!! I need to make them ASAP! :)
    Reply
    • Meg says

      April 21, 2015 at 3:52 pm

      I hope you do! We loved em! Thanks pretty lady!
      Reply
  24. Deb@ Cooking on the Front Burner says

    April 21, 2015 at 9:12 pm

    Megan, love the flavors you have going on in this bowl! Especially the pineapple!
    Reply
    • Meg says

      April 22, 2015 at 7:00 am

      Thanks so much Deb! They taste pretty good together!
      Reply
  25. Ashlyn @ Belle of the Kitchen says

    April 22, 2015 at 2:18 am

    I love everything about these! The pineapple, that juicy pork... all of it! I really want to make these!
    Reply
    • Meg says

      April 22, 2015 at 7:00 am

      I hope you do! We really enjoyed them!
      Reply
  26. Cathy@LemonTreeDwelling says

    April 22, 2015 at 3:22 pm

    These look all kinds of delicious! I love all the bright colors from the fruits and veggies and that sauce sounds amazing! My favorite kind of dinner!
    Reply
    • Meg says

      April 22, 2015 at 3:41 pm

      I love brightly colored food too. Makes it more fun to eat ;)
      Reply
  27. Jaren (Diary of a Recipe Collector) says

    April 23, 2015 at 8:52 am

    Not only are these gorgeous, but I bet they are so good and filling!
    Reply
    • Meg says

      April 23, 2015 at 4:42 pm

      For sure! Thanks Jaren!
      Reply
  28. Me says

    April 30, 2015 at 9:47 am

    Megan, Trying this recipe today, BUT in the ingredients list you have a half red onion but nowhere in the directions do you say what to do with it nor is it seen in any of the photos....instead I see green onions as a garnish. I'll assume cook it with the peppers. I'll let you know how it turns out! Looks and smells delish so far!
    Reply
    • Meg says

      April 30, 2015 at 5:35 pm

      Oh I hope you love it! And yes you are right, I meant 1 green onion not red onion! Good catch :) Enjoy!!
      Reply
  29. Jules says

    January 2, 2016 at 12:19 pm

    Couldn't you cook the quinoa in the crockpot also, to save time and less dishwashing?
    Reply
    • Meg says

      January 3, 2016 at 6:51 am

      Hi Jules, You could try but I am not certain as I have not tested it out. I prefer to have my meat separate from the quinoa because if you cooked it all together, it will be more like a casserole but if you prefer that you could certainly try it out; I just can't guarantee what the results will be. If you try it out, please let me know the results. Enjoy!
      Reply
  30. Dana says

    March 15, 2016 at 8:56 pm

    Is this meal gluten free?
    Reply
    • Meg says

      March 16, 2016 at 7:36 pm

      Yup!
      Reply
  31. Alicia says

    May 13, 2016 at 6:33 am

    What kind of pork and how much?
    Reply
    • Meg says

      May 13, 2016 at 7:25 am

      Hi Alicia, the recipe states 2 pounds pork sirloin roast. Enjoy!
      Reply
  32. Tausha says

    June 5, 2016 at 5:09 pm

    This is delicious!! I made this yesterday and the bowls were fantastic!! I think the leftovers may be even more delicious- I served it up in quesadillas with Mexican blend cheese, and everyone complained when the meat was gone and they couldn't get thirds! Thank you so much for such a winning recipe!
    Reply
    • Meg says

      June 7, 2016 at 4:22 pm

      Oh, thank you! I love hearing that and so happy you all enjoyed it. And gosh, when the bowls are empty is the worst! Thanks Tausha!
      Reply
  33. Melissa says

    July 23, 2016 at 8:24 am

    I discovered this recipe last summer (2015) on Pinterest. It is my absolute FAVORITE!! It is so good and perfect if you are on gluten free diet!!! I have not gotten into quinoa yet, so serve it over brown rice. Another option is tacos (soft corn or the crunchy). Thank you for sharing!!!
    Reply
    • Meg says

      July 24, 2016 at 11:51 am

      SO happy to hear you enjoy this recipe! And I appreciate you coming back to let me know. And did you say tacos? Genius!!
      Reply
  34. Jayme says

    October 27, 2016 at 3:37 pm

    I love this recipe! I am going to a freezer meal party, and I'm wondering if and how you would make this freezer friendly?
    Reply
    • Meg says

      October 28, 2016 at 9:03 am

      Hi, Jayme! The quinoa and pork can be cooked, then frozen. The remaining, fresh ingredients I suggest preparing the day of as I am not a fan of the texture of them frozen. Enjoy that party..I am sorta jealous!
      Reply
  35. Jess says

    November 10, 2016 at 8:34 pm

    I do not eat pork, could this possibly be made with chicken? Thanks!
    Reply
    • Meg says

      November 11, 2016 at 8:36 am

      Hi Jess, while I have not tried it with chicken, I am almost certain it would work! The cooking times would need to be adjusted to the accommodate for the size difference of the pork and the chicken. Hope that helps and enjoy!
      Reply
  36. Kaitlin says

    January 9, 2017 at 12:37 am

    This came out SO good! I like a bit of spice so I doubled the amount of cayenne and it was perfect hot for me. Even though I live in HI it's a pain to buy pineapple sometimes so I bought canned slices and it was amazing because it was the perfect amount of juice the recipe called for and a the slices worked great (2 for 1!). I also was only able to find a 2.5 lb pork tenderloin at my local store, but it still worked well. Thanks for this! I'll definitely be using it again.
    Reply
    • Meg says

      January 9, 2017 at 5:51 am

      I love hearing this!! So happy you enjoyed it. By far one of my favorite recipes!Thanks for letting me know how it turned out. Much appreciated! Have a wonderful week. Megan
      Reply
  37. Tracy says

    February 2, 2017 at 12:32 am

    Hi there! This looks awesome ! Wondering if you have done this in an instant pot/pressure cooker. If so, how long did you cook it?
    Reply
    • Meg says

      February 2, 2017 at 1:48 pm

      Hi Tracy! I have not done it in an instant pot or pressure cooker. Sorry I cannot help speak on that as I have never used one so I have no idea where to start with cooking times!
      Reply
  38. Andria says

    February 19, 2017 at 9:57 pm

    I just made this recipe and it was AMAZING. I am not the greatest cook or the most motivated but man this dinner was by far one of the best things I've ever done! It will definitely become more of a stAple for us. I am so so so so glad I tried it.
    Reply
    • Meg says

      February 22, 2017 at 3:11 pm

      Hi Andria! So happy to hear that!! Thank you for letting me know and have a great week! Megan
      Reply
  39. Nancy says

    May 16, 2017 at 3:13 pm

    Hi there! Your Hawaiian pork burrito bowls so yummily. I made this for my customer and they are very satisfied. Thank you :)
    Reply

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Hi There!

I'm Megan! A wife, mama and have a serious love of nutritious, time-saving meals with a knack for meal prep hacks. I crave simple, wholesome and balanced meals with a bit of humor on the side! Welcome to my kitchen. Read More…

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