Herbed Pork Roast

Herbed Pork Roast

2 1/2 lbs boneless pork loin roast
salt & pepper to taste
2 tblsp herbes de provence
1 tsp onion powder
3 garlic cloves, minced
1 tlbsp lemon juice

Preheat oven to 450F degrees.

In a small bowl, add the herbes de provence, onion powder, minced garlic and lemon juice.  Season the roast with salt and pepper.  Then rub the loin with the spice mixture and place in a shallow roasting pan.  Place the roast in the oven and reduce heat to 325F degrees.  Roast 30 minutes per pound or until the internal temperature reaches 165F degrees.  Let the roast sit for 5-10 minutes before slicing. Serve immediately.

Bruschetta Ham Frittata

Bruschetta Ham Frittata

3/4c onion, chopped
1/2c green or red bell pepper
1/4c sun-dried tomatoes, chopped
4oz lean ham steak, cut into small cubes
8 eggs, whisked
2oz goat cheese
2 tblsp fresh basil, chopped
salt & pepper to taste

Preheat your broiler.

In a medium bowl, whisk the eggs.

Lightly mist a skillet with olive oil spray over medium heat.  Saute the onion, bell pepper and ham until veggies are tender. Season with salt and pepper.  Pour the whisked eggs over the ham & veggie mixture.  Sprinkle the top with goat cheese and fresh basil.

Transfer the skillet into the oven and broil for 2-5 minutes until the frittata is set and the cheese has melted and browned slightly. Cut into slices and serve immediately. Can be stored in an airtight container for 3-4 days.

Veggie & Chicken Kabobs

Veggie & Chicken* Kabobs

2-3 wood or bamboo skewers, presoaked in water
1 chicken breast, cut into 1 ½-inch cubes
1 green or red bell pepper, sliced into chunks
1 yellow squash, sliced into ¼ to ½-inch-thick rounds
1 zucchini, sliced into ¼ to ½-inch-thick rounds
10 cherry tomatoes
2 tsp extra-virgin olive oil
Sea salt and pepper, to taste

Fill 2-3 skewers with alternating chicken and vegetables.  Drizzle skewers with olive oil and sprinkle with salt and pepper.  Place on hot grill, cook until juices run clear in chicken, and vegetables are tender – approximately 20 minutes

*Chicken can be substituted with other proteins, including steak, salmon, shrimp, and tofu. Please note, this may vary the cooking time.

Taco Seasoning

Taco Seasoning

1 tbsp chili powder
1/4tsp garlic powder
1/4tsp onion powder
1/4tsp cayenne
1/4tsp oregano
1/2tsp paprika
2 tsp cumin
1 tsp salt

Combine all ingredients & mix thoroughly.  Enjoy!

Caesar BLT Pasta Salad

Caesar BLT Pasta Salad

4oz bow tie pasta (I used Barilla)
olive oil spritz
1/2 large vine rippen tomato
1/2c kale, finely chopped
1/4c fresh chopped parsley
3 green onions, chopped
4 button mushrooms, finely chopped
5 Tblsp bacon, chopped finely
2 Tblsp caesar dressing (I used Kraft because I was out of my natural dressing)

In a saucepan, bring water to a boil and add bow tie pasta, cook al dente.

In a skillet, spritz with olive oil and combine the tomato, kale, parsley, onions, mushrooms and bacon.  Saute on medium heat until all veggies are tender.  Add the caesar dressing and saute another 1 minute, continually stirring.

Drain pasta and pour into glass bowl.  Add caesar mixture and toss.  Serve warm or cold.

Makes 5 cups

Serving 1 cup  143 cal   5g fat   16g carbs   2g fiber   7g protein

Pork Lettuce Wraps

Pork Lettuce Wraps

1 pound lean ground pork
1/4c minced onion
1/4c egg beaters
1/4c whole grain bread crumbs
2 cloves garlic, minced
2 tsp olive oil
1 tsp red pepper flakes
salt & pepper, pinch
olive oil spray
botom lettuce leaves
1/4c slivered cabbage
4-6 tblsp plumb jam (I used Polaner)
                                                                                        2-3 tsp soy sauce (reduced sodium)

In a medium bowl, combine prok, onion, egg, bread crumbs, garlic, olive oil, red pepper flakes, salt & pepper.  Mix thouroughly.  Spray large skillet with olive oil & fry pork mixture until no longer pink inside.

In a small bowl, combine the plumb jam & soy sauce, microwave for 15-20 seconds or until melted. Mix thoroughly.

Put 3 Tblsp of pork mixture into the center of a washed boston lettuce leaf.  Top with 1 tsp of the plumb sauce & slivered cabbage.

Serving: 3 full leaves  190 cal   19g protein   14g carbs   4g fat   50mg chol   1g fiber   270mg sodium

Pork Lettuce Wraps

Pork Lettuce Wraps

4 tlbsp 100% fruit plum jelly
1lb extra lean ground pork (I purchased a pork tenderloin & had the butcher at HEB grind it for me)
4 scallions, finely chopped
1/4c egg beaters
1/4c whole wheat bread crumbs
2 cloves garlic, finely chopped
2 tsp hot seasame oil
1/8 tsp salt
1/8 tsp pepper
Olive Oil Spray
2 tblsp reduced sodium soy sauce
18 boston lettuce leaves

In a medium bowl, mix pork, scallions, egg, bread crumbs, garlic, oil, salt & pepper until well combined.  Place a large skillet on medium-high heat.  When hot, lightly mist with olive oil and add the pork mixture.  Cook the meat, breaking into large chunks for 5-8 minutes or until no longer pink inside.

Microwave plum jelly on medium power for 15-20 seconds or until warm & melted.  Stir in soy-sauce until well combined.

Put 3 tblsp of pork in the center of each lettuce leaf.  Top each evenly with 1 tsp of plum sauce. Enjoy!!

Serving: 3 Filled Leaves   190cal   19g protein   14g carbs   50mg chol   1g fiber   272mg sodium

Recipe & Photo courtesy of The Biggest Loser

Herbed Pork Loin

Herbed Pork Loin

1 tblsp rosemary
1 tblsp parsley
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp red pepper
1 (2-3lb) pork loin, trimmed of fat
2 tsp olive oil

Preheat over to 350 degrees.

Mix spices & herbs together in small bowl.  Rub roast with 1 tsp of olive oil & spice mixture.  Set aside for 15min. Preheat skillet and add remaining olive oil.  Sear all sides of roast until golden brown.  Transfer roast into roast or baking pan. Bake 30-35 minutes. Slice thin &
pour juices over the top. Serve.  This recipe can also be make in the crock-pot.

Serving: 4oz   166 cal   30g protein   4g fat    92mg cholesterol   148mg sodium