Friday, January 28, 2011

Roast pork loin with Gorgonzola cream sauce

This sounds really fattening. But it's surprisingly not. The best thing about eating well is figuring out different ways to make delicious things good for you. I made this up on a whim tonight, I had a coupon for 1.75 off a pack or Gorgonzola, hence this recipe.
  • 1 lb pork loin (or larger, just adjust cooking time)
  • salt and pepper
  • 1-2 Tablespoons honey mustard
for the sauce
  • 1 6 ounce package Gorgonzola cheese
  • 1 Tablespoon non fat milk
  • 2 Tablespoons chicken broth
  • 1 Tablespoon flour
  • 1/2 a Tablespoon butter
Preheat oven to 375 degrees. Salt and pepper pork loin then cover with honey mustard. Bake in oven for 35-40 minutes. While the pork is roasting, in a pan on low melt butter. Add in milk, broth and flour and mix for 2-3 minutes. Add in cheese. Stir for 7-8 minutes on low, cheese will melt ans sauce will thicken. Take out pork, let rest for 5 minutes. Slice and pour sauce over the pork. Serve immediately. We loved this, definite winner!

Chicken with 40 cloves...

Or 25, whatever you have on hand. I did this in the crock pot and it was easy and phenomenal! Couldn't be easier (or tastier).
  • 1 lb boneless, skinless chicken breasts or 3-4 lbs chicken drumsticks or thighs (bone in)
  • 2 white onions, sliced
  • 25-40 cloves peeled garlic, left whole
  • 1 teaspoon each salt and pepper
  • 2 teaspoons paprika
  • 2 tablespoons chicken broth
  • 1 teaspoon dried parsley
In the crock pot put onions on bottom of pot. Then place chicken, sprinkle with salt and pepper. Then sprinkle in paprika, and add garlic cloves and chicken broth. Top with parsley. Cook for 6-7 hours on low. This gets super brothy and delicious. The garlic and onion give a light nutty flavor, this was SO good. Will make again.

Tuesday, January 18, 2011

Italian Veggie Stew

I was watching food network yesterday. Our heater was broken and I was waiting for the electrician, it was super cold in the house and I saw Rachael Ray making this stew. I was freezing and it looked awesome. This is technically my recipe, being added and subtracted ingredients to make it WLS friendly. I made this tonight, my "I'm not picky, as long as it's meat" husband ate 2 bowls. I consider it a success

  • about 2 Tablespoons extra virgin olive oil
  • 1 bay leaf
  • 2 cloves chopped garlic
  • 2 onions, sliced
  • 2 large parsnips OR carrots, peeled and chopped (the original recipe called for potatoes)
  • 1 eggplant, chopped
  • 1 zucchini, chopped
  • 1 bell pepper, seeded and chopped
  • Salt and pepper
  • 1 (28-ounce) can fire roasted diced tomatoes
  • 1 cup stock, chicken or vegetable
  • 1 teaspoon dried basil, rosemary, and parsley each
Heat a medium soup pot over medium heat. Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies. Drop in this order: parsnips/carrots, eggplant, zucchini, and bell pepper. Season with salt and pepper after you add each ingredient, cover and cook 20 minutes, stirring occasionally. Uncover and add tomatoes and stock and herbs and cook 15 minutes more, to heat through. Add parm cheese on top. This is soooo good with so little calories and fill you up. Add as a side to your protein!

Teriyaki chicken lettuce wraps

I went out with my girl friend for sushi (yes, without the baby and the daddy!) and we split a appetizer. We chose teriyaki lettuce wraps, and omg they were delicious! I decided to recreate them the next night and they were nearly identical, and very easy.

  • 1 lb chicken breasts, chopped in small pieces prior to cooking
  • sesame oil, about a tablespoon
  • salt and pepper, enough to coat the chicken
  • 1 can of water chest nuts, finely chopped
  • 1/2 a white onion finely chopped
  • 1-2 chopped scallions
  • 1 tablespoon minced garlic
  • 1/2 a teaspoon crushed red pepper flakes
  • 1/2 a cup of kikkomon teritaki glaze
  • 1 Tablespoon peanut butter (optional gives a Thai taste to the dish)
  • 1 head of iceburg lettuce
Heat a pan to medium/high with the sesame oil in it. Salt and pepper the chicken and add to hot pan. Stir the chicken around the pan for 3-4 minutes then add in chopped water chestnuts, onion and scallion. Sautee until the chicken is completely cooked and onions are translucent. Turn the heat down to low. Add in garlic, red pepper flakes, glaze and peanut butter. Stir around enough to coat the chicken mixture and melt the peanut butter. Pull the big leaves off the head of lettuce, place the chicken in the lettuce leaf and enjoy.

O and if you want to know what to do with the extra 1 or 2 leaves of lettuce, see below.