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Posts Tagged ‘pork’

If you’re looking for a low sugar, easy meal that’s packed with nutrition, this is it my friend.  I recently made this while fighting a nasty virus because I wanted comfort food (which for me, means meat and potatoes) that would give my immune system a boost.  When I’m sick, I automatically pull out my sugar free recipes because sugar suppresses your immune system by inhibiting your white blood cells.  With lots of disease fighting garlic, red peppers rich vitamin C, heart healthy olive oil, and potassium packed potatoes, this recipe is chock full of good-for-you nutrients.  Throw in some yogurt sauce with probiotics to keep your gut healthy, since a healthy gut means a healthy immune system, and you’ve got a tasty way to fight a virus.  Did it work?  The next day I felt a lot better and had my energy back, so you be the judge.

3-4 medium boneless pork chops, trimmed of fat
4 small potatoes, scrubbed (the runts of the bag)
1 small red bell pepper, cut into 1/2 in. strips
4-5 tsp. minced garlic (I used the kind from a jar)
Olive oil
Oregano
Parsley
Salt and coarse ground pepper
Yogurt Sauce recipe below, made in advance (optional)

Place pork chops in the middle of a greased 9″x13″ baking dish.  Cut potatoes in half lengthwise, then slice into 1/2 in. pieces (like thick scalloped potatoes).  Place potatoes around pork chops in pan.  (If you’re using 4 pork chops, you may need a separate pan for the potatoes.)  Drizzle potatoes with olive oil.  Sprinkle meat and potatoes with salt and freshly ground pepper.  Generously sprinkle oregano over meat.  Sprinkle about 1/2 tsp. garlic on each piece of meat, and generously sprinkle remaining 3-4 tsp. garlic over potatoes – it will seem like a lot, but you need a lot to flavor potatoes.  (I had to use my fingers to do this, which is pretty messy, but who cares if your fingers smell like garlic when you have a cold and can’t smell.)  Sprinkle parsley on potatoes.  Top meat with red pepper slices, then drizzle olive oil over the meat and peppers.

Bake at 400 degrees for 40-45 minutes or until meat is done according to a meat thermometer.  Serve with yogurt sauce, if desired.

Yogurt Sauce:
1 c. plain yogurt
1/2 c. finely minced, peeled cucumber
1 tsp. dried dill
1/4 tsp. sugar
1/4 tsp. garlic salt
1/8 tsp. onion powder

Combine ingredients in a small bowl.  Cover and refrigerate at least an hour for flavors to blend.  Leftover sauce can be enjoyed as a dip with multigrain chips.

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This cheap, easy, fabulous recipe is a nice change of pace from chicken.  I usually use boneless pork, but bone-in works too.  I’ve even sliced a pork shoulder roast into thin slices for making this (because I’m just that cheap).  It’s best grilled, but too yummy to limit to summertime, so I’ve adapted it for the stove top.  When I made this at our family reunion last summer it was a hit!

2 tsp. fennel seed
2 tsp. dried rosemary
2 tsp. garlic powder
1-1/2 tsp. onion powder
3/4 tsp. salt
3/4 tsp. pepper
4 tsp. olive oil
4 pork chops

Combine first 6 ingredients in a food processor or blender (my little magic bullet works great for this).  Process until fine.  Stir in oil.  Spread the mixture on both sides of pork chops.

Grill or Broil:
Broil or grill 4-6 inches from heat for 7 minutes on each side, or until done according to a meat thermometer.

Stove Top Method:
Since broiling anything in my oven sets off our smoke alarm and sends our dog racing around the house like his tail’s on fire (which is great fun when you’re about to sit down to dinner), I decided to try cooking this on the stove.  Spray a little nonstick spray in a frying pan, and cook pork chops over medium heat 5-7 minutes per side (depending on how thick the chops are).  For cooking these on the stove, I’d suggest using thin or small cuts of meat so it doesn’t get too brown on the outside.

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These yummy tacos could not be easier, and they’re so cheap!  I cut this recipe in half the first time I made it, and it still provided plenty of leftovers for lunches later in the week.

3 lb. boneless pork sirloin roast
5 cans (4 oz. each) chopped green chilies
2 T. taco seasoning (McCormick is GF – many are not, so read labels)
1 T. cumin
24 corn tortillas (some contain added sugar, so check labels)
1 1/2 c. shredded Mexican cheese blend or cheddar
Shredded lettuce and salsa, for topping

Cut roast in half; place in a 4-quart crock pot.  In a small bowl, combine the chilies, taco seasoning, and cumin; pour over pork.  Cover and cook on low for 8-9 hrs. or until meat is tender.  (If I’m starting this at noon, I’ll speed it up by cooking it for 2 1/2  hrs. on high, then 3-4 hrs. on low.)

Using a large meat fork and a regular size fork, shred the meat in the crock pot (you can remove it if you want, but I shred it right in the pot).  Mix shredded meat with the seasonings in the crock pot.

Put as many tortillas as will fit on your largest baking sheet.  Sprinkle with a little cheese.  Heat in the oven at 375 degrees for about 5-7 minutes, until cheese is melted and tortillas are pliable.  While they are baking, prepare another sheet with the next batch of tortillas (trust me, your family won’t want to wait for their second helping).  Fill tortillas with pork mixture, shredded lettuce, and salsa.

This recipe was modified from the Aug./Sept. 2010 Taste of Home Healthy Cooking magazine.

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