Slow Cooker Pulled Pork Sandwiches {8 WW+ Dinner}

When  I joined the slow cooker challenge I knew I wanted to try out a new pulled pork recipe. Pulled pork is one of those slow cooker dishes that our family just loves. And left overs are met with happy smiles! The reason why I love this recipe so much is the lack of barbecue sauce needed. You essentially make your own with all of the ingredients and are actually left with a little liquid in the cooker when everything is done cooking. This makes for a moist and very tender meat that is absolutely delicious! I usually brown my meat before cooking it to give it more texture but didn't have time and it still turned out great.

Inspiration: Two Peas and Their Pod

Slow Cooker Pulled Pork

• 1 medium onion, chopped
• 1/2 cup ketchup
• 1/3 cup cider vinegar
• 1/4 cup packed brown sugar
• 2 tablespoons tomato paste
• 2 tablespoons paprika
• 1 teaspoon cayenne pepper
• 2 tablespoons Worcestershire sauce
• 2 teaspoons salt
• 1 teaspoons black pepper
• 2 pounds pork loin
• 8 whole wheat buns

Combine all of the ingredients except the pork and the buns in a large slow cooker. Stir together with a spoon until well combined. Add the pork and place the lid on the slow cooker. Cook for 8 hours on low or until pork is tender and easily pulls apart.

Take two forks and shred the pork. Place the pork back into the slow cooker with the remaining sauce. Stir well and serve on rolls or buns.

Serves 8 | 8 WW+ Points (includes bun)

Italian Sausage and Peppers Pasta {9 WW+ Dinner}

I love trying a Weight Watcher recipe from their website and find that it actually tastes flavorful! So many times in the past I've tried one and it's just been waaaay too bland. Maybe it's just me but I always find myself adding lots of herbs and spices to their recipes.

Not this one. It was perfect. The onions and peppers were delicious when paired with the red wine and my son loved that the onions got stained "burple" from the red wine. The italian sausage was definitely the way to go with this meal. I think if you subbed anything else it wouldn't be as tasty without a LOT of spices thrown in.

And while I didn't absolutely love this dish, I'll probably make it sometime in the future. Just not every month :)

Inspiration: WeightWatchers.com

Italian Sausage and Peppers Pasta

• 2 teaspoons olive oil, extra-virgin
• 1 green peppers, cut into 2-inch long thin strips
• 1 onion, thinly sliced
• 1/2 cup red wine
• 1 1/2 tablespoon minced garlic
• 15 ounce canned diced tomatoes
• 1/4 teaspoon table salt 
• fresh black pepper
• 1/3 cup fresh basil, chopped
• 3 links mild Italian sausage
• 8 ounces gemelli (or fusilli) pasta

Bring a large pot of lightly salted water to a boil.

Meanwhile, to make sauce, in a large nonstick skillet over medium-high heat, cook sausage, stirring and breaking up meat with back of a wooden spoon, until cooked through, about 3 to 5 minutes; remove to a plate.

Heat oil in same skillet. Add yellow peppers and onion; cook, stirring frequently, until vegetables are lightly colored and crisp-tender, about 5 minutes.

Add wine and garlic; cook until most of liquid evaporates, about 1 minute. Add tomatoes, crushed red pepper, salt and browned sausage; bring to a boil. Reduce heat to medium-low, cover and simmer until vegetables are tender and sauce is heated through, about 10 minutes.

While sauce simmers, add pasta to boiling water and cook according to package instructions. Drain pasta; return to pot. Add sauce and basil; toss to mix and coat. Yields about 1 1/3 cups per serving.

6 Servings | 9 WW+ Points

Spicy Pulled Pork Heaven {6 WW+ Dinner}

We recently went to Costco, a weekly occurrence for this household, and stumbled upon a four-pack of 98% fat free pork sirloin tip roast. I found the cheapest one in the bin (doesn't everyone do that - search the whole pile for the cheapest pack?) and threw it in the cart. I was sooo excited. And I think Joseph was too.

He immediately wanted to make something with it for dinner the next day so I searched for a good pulled pork recipe we hadn't already used. I remembered listening to some show on Martha Stewart radio (don't judge!) about a marinaded pork recipe that you make in the dutch oven so off I went to Google to search. And while I didn't find the recipe on the show I did find this one. And boy was it GOOD! It had this hidden spice to it (enough to make my son not want to eat much) and was just delicious on its own and topped with a little barbeque sauce. Joseph took his in a wheat hot dog bun and I used a sandwich thin for mine. 

And since I had some left over I put some in my scrambled eggs this morning for a delicious breakfast. Recipe for my pulled pork breakfast burrito coming up... however there was no picture as a pulled pork breakfast burrito is hard to make look appetizing for pictures :)

Inspiration: Martha Stewart.com

Southern Pulled-Pork Sandwiches

• 1/4 cup packed light-brown sugar
• 1/2 to 1 teaspoon cayenne pepper
• Coarse salt and ground pepper
• 21 ounces boneless pork sirloin
• 1 1/2 cups cider vinegar
• 4 soft sandwich rolls, split (or other vessel in which to bring the pork to your mouth without dirtying your hands... unless you're into that)
• Store-bought barbecue sauce, for serving (optional... but delicious)

Preheat oven to 350 degrees, with racks in lower and upper positions. In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper.

Place pork in a 3-quart Dutch oven or large heavy-bottomed pot; rub with spice mixture.

In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork. Cover pot, and place in oven on lower rack. Bake until pork is very tender and separates easily when pulled with a fork, 2 to 2 1/2 hours.

Transfer pork to a work surface, reserving pan juices. With two forks, shred meat. Transfer to a large bowl, and toss with pan juices to moisten (you may not need all the juices... we did). Pile pork on rolls, and top with barbecue sauce, if desired.

I did not include the barbeque sauce or the rolls in the WW+ points calculation since this varies by type and brand. 

4 Servings | 6 WW+ Points

Roast Pork with Gravy {10 WW+ Dinner}

I purchased a pork tenderloin from Trader Joe's at the beginning of the week with the intentions of making pulled pork sandwiches. Well... I never got around to picking up some root beer so it never happened. So I finally decided to make something with it and a pork roast just sounded good. Gravy with that roast sounded even better! Now you can easily omit the gravy making part if you don't want some yummy deliciousness on top of your meat :) Or if you wanted to lessen the points value.

I, for one, thought that the points were totally worth it for this meal. The pork was just perfect and the gravy... YUM! That little splash of wine went a long way. I served this with a quinoa blend and steamed veggies (my favorite frozen Normandy blend from Costco). I think that rice or potatoes would work well with this also. You could even roast the potatoes and veggies with the meat in a separate dish so it all comes out at the same time.

(photo to come soon... my 2 year old got a hold of the memory card and now my computer won't read it :( )

Inspiration: Principia Gastronomica

Roast Pork with Gravy

• 1/4 cup each finely diced carrot, onion and celery
• 2 bay leaves
• 2 tablespoons olive oil
• 1.5lbs boneless pork tenderloin
• 1 1/2 cups chicken stock
• 1 tablespoon butter
• 1 tablespoon flour
• 1 splash white wine

Preheat the oven to 375 degrees.

Finely dice the carrots, onion and celery and set aside.

Heat a dutch oven over medium-high heat. Add 1-2 tablespoons of olive oil. Put your meat fat-side-down in the pan and sear it for 4-5 minutes or until the meat no longer sticks to the pan. Turn the meat over and sear the other side. 
Remove the pork from the dutch oven and place it on a plate. Add 1/4 cup chicken stock to the pan and de-glaze, making sure to scrape up the brown bits on the bottom of the pan. Add vegetables to the bottom of the dutch oven and put the bay leaves on top. Put the meat on top of the bay leaf and vegetables in the roasting tray. Sprinkle salt and pepper all around the outside of your meat.

Add about 1/4 of a cup of your chicken stock to the pan around the meat. Put the tray in the oven and roast  for about 30 minutes, until a meat thermometer stuck in the middle of the loin registers 145 degrees.

Take the tray out of the oven, then take the pork out of the tray and put it on a platter. Cover the pork loosely with foil and let it sit in a warm place while you make your gravy.

For the gravy, add 1 tablespoon of butter to the vegetables. Stir in 1 tablespoon of flour, then stir everything together. Let it cook for 2-3 minutes. Add another 3/4 to 1 cup of the chicken broth to the saucepan, along with a splash of white wine. Simmer until the gravy has thickened (5-10 minutes), then season to taste. You could strain out the vegetables if you want a smoother sauce, or you could puree them (after removing the bay leaf!) to get a thicker sauce. I used a slotted spoon to remove the vegetables. A few pieces stayed but were very good!

By the time your gravy is done, your pork will be ready to go. Carve it into medium-thick slices and serve it with the gravy and your favorite sides.

Serves 4 | 10 WW+ Points

Root Beer Alternatives

Joseph had a mini keg of Virgil's rootbeer left over from our son's 1st birthday party and he wanted it to get used up before it went bad. So he requested some pork. Last time I made pork with root beer I made pulled pork sandwiches so this time I wanted to do something a little differently.

I also made a yummy side of veggies and potatoes by boiling the potatoes and than sauteing them with olive oil, butter, green beans, baby carrots, rosemary and salt and pepper. YUM! Everything pulled together nicely. Sadly we started eating quickly after I made the food so I wasn't able to get a pretty shot of the sauce on top of the meat. It was tender and juicy... pure perfection!

Source: The Feast Within

Rootbeer Braised Pork Tenderloin

* 1 pork tenderloin, silver skin removed
* 1 Tablespoon crushed garlic (I used chopped garlic)
* 2 Tablespoons olive oil for marinating plus a little extra for searing the tenderloin
* 1 12ounce bottle of Virgil’s Rootbeer
* 1 white onion chopped (I used 2 small shallots)
* 1 teaspoon Dijon mustard
* 2 Tablespoons Port Balsamic Vinegar

Remove the silver-skin from the tenderloin. Place in a shallow pan or a Ziploc bag and rub with the olive oil and garlic. Let marinate in the fridge for an hour or so. Remove from the fridge and let warm up a bit while you prepare the rootbeer sauce. Place the rootbeer and the onion in a small heavy bottomed saucepan and bring to a boil. Reduce the heat and let simmer until reduced by half.

Heat a cast iron skillet or other heavy oven-proof skillet over medium high heat. Add a little olive oil to the pan and then try to remove any garlic clinging to the tenderloin so it doesn’t burn and sear the tenderloin on all sides. Brush a little rootbeer from the sauce pan on the tenderloin and cover and place in a preheated 300 degrees oven for about 10 minutes. Meanwhile add the mustard and vinegar to the reduced rootbeer onion mixture.

After the 10 minutes remove the skillet from the oven and add the rootbeer to the pan, replace the cover and return to the oven for about 25 minutes or until the interior temperature of the pork tenderloin reaches about 155 degrees. It will reach the safe temperature of 160 degrees while it rests.

Remove from the oven and let rest for a few minutes. Slice into medallions and serve with the sauce from the pan.

Mmmm.. Ribs

I love good ribs. I love simple meals. So when my husband brought home some ribs from the clearance section of the marketplace (perfect place to find a last minute dinner idea, by the way!) I knew this would be perfect. We had been wanting to try more ways of using the Old Bay seasoning (other than on fish) and this seasoning tastes very good on pork.

Source: My Head



BBQ Ribs

1 pack of boneless ribs (6-8 ribs)
1 tablespoon Old Bay Seasoning
Salt and Pepper
Your Favorite BBQ sauce

Preheat oven to 350 degrees. Season ribs with seasonings. Pan fry in a bit of olive oil until browned. Place ribs in oven safe dish and top with BBQ sauce. Bake until fully cooked (about 30-40 minutes).

Saucy Changes

I've made a few changes to my homemade meat sauce and I'm liking it! The sausage gives it so much more flavor than the ground beef I normally use. And I'm trying to experiment with fresh vs. frozen/dried ingredients. So far this mix that I've been using has been giving excellent results. And I apologize in advance for the crappy picture... I took it with my camera phone because both cameras (SLR & point and shoot) had dead batteries :(

Source: My head



Meat Sauce (perfect for any pasta!)

• 1/2 lb ground pork sausage
• 1 can diced tomatoes
• 1 can tomato sauce
• 1 can tomato paste
• 1 can large whole olives
• 2 cubes frozen garlic (Trader Joes... in the freezer section)
• 2 cubes frozen basil (Trader Joes... same place as the garlic. They also carry cilantro!)
• 1 tbsp dried italian seasoning
• 1 tsp ground oregano
• salt and pepper to taste

Brown meat & drain.

Mix all other ingredients in a pot, stir and set to medium low until meat is done. Add meat and let simmer for 30 minutes on low.

Toss with your favorite pasta and serve!

You can also toss, place in a oven-safe dish, top with cheese and bake for a baked pasta. YUM!

Skillet Fun

I found this recipe while going through the latest Williams Sonoma catalog and drooling over the things I can't have. I'm not quite sure I'll make it again as it was just "eh" but it was filling and made tons! I want to add a few things and remove a few things the next time I make it to hopefully get it to be perfect. Perhaps a little more seasoning would do this recipe good! I might just try it in a skillet next time too... I used my dutch oven because I didn't have a skillet big enough :)

Source: Williams Sonoma



Skillet Lasagna

• 1 Tbs. olive oil
• 1 yellow onion, diced
• 4 garlic cloves, minced
• Salt and freshly ground pepper, to taste
• 1 lb. mild Italian sausage, casings removed
• 4 Tbs. (1/2 stick) unsalted butter
• 1/4 cup all-purpose flour
• 3 cups milk
• 1 cup grated Parmigiano-Reggiano cheese
• 1/4 cup plus 1 Tbs. chopped fresh flat-leaf parsley
• 1 Tbs. minced fresh sage
• 9 dried lasagna noodles, cooked al dente
• 3 lb. butternut squash, neck portion only, peeled and
• sliced into wide, thin sheets

Position a rack in the lower third of an oven and preheat to 400°F.

In a large nonstick fry pan over medium-high heat, warm the olive oil. Add the onion and cook, stirring occasionally, until soft and translucent, about 8 minutes. Add the garlic, salt and pepper and cook for 30 seconds. Transfer to a bowl.

In the fry pan over medium-high heat, cook the sausage, breaking it into small pieces, until browned and cooked through, about 8 minutes. Drain the sausage on paper towels, then add to the onion mixture.

In the fry pan over medium heat, melt the butter. Add the flour and cook, stirring constantly, for 1 minute. Slowly stir in the milk, increase the heat to medium-high and cook until thickened, 8 to 10 minutes. Transfer to a separate bowl. Stir in 3/4 cup of the cheese, the 1/4 cup parsley, the sage, salt and pepper.

To assemble the lasagna, spread 1/3 cup sauce on the bottom of the fry pan and top with a single layer of 3 noodles. Top with 1/3 cup sauce, 1/3 cup sausage and a layer of squash slices. Repeat the layering of sauce, sausage and squash 5 more times, replacing the squash layer with a layer of noodles after every 2 layers of squash. Top with the remaining sauce and the 1/4 cup cheese.

Transfer the pan to the oven and bake until the lasagna is browned and bubbly, about 45 minutes. Sprinkle with the 1 Tbs. parsley. Let the lasagna stand for 15 minutes before slicing. Serves 8 to 10.

Dinners in the Freezer!

Yesterday was definitely a success! We got so much accomplished and I feel like I can relax now knowing that we won't be living off of boxed mac and cheese for the next month :) I stuck to my list as much as I could. I didn't get a shot of all of the meals so I'll share the other recipes with you as we start to heat and eat.


Turkey Chili | Recipe adapted from The Bobby Pin

• 1 lb ground turkey
• 1 30oz can kidney beans (I used a 15 oz can)
• 1 15oz can tomato sauce
• 1 15oz can chopped tomatoes
• 1 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp paprika
• 1 packet chili seasoning
• 1/2 onion, chopped & sautéed
• 1/2 bell pepper, chopped & sautéed
• 1 clove garlic, chopped & sautéed

Add 1 tbsp olive oil to a pan and saute onions, bell pepper & garlic until onions are translucent. Add a pound of ground turkey and brown. Add in a 30 oz can of kidney beans. Add 1 15 oz. can of tomato sauce and 1 15 oz. can of chopped tomatoes.

Add chili powder, cumin, paprika and Lawry's chili seasoning. Let simmer for 20 minutes. Allow to cool a bit before placing in a freezer safe dish.

When ready to eat, put dish in fridge in the morning and than by night time it should be thawed enough to either put on the stove to heat up or to spoon into individual dishes and cover with cornbread mix for a chili pot pie (this is what I plan to do!) YUM!

Thanks, Natalie, for the great recipe. Miranda and I tried the chili yesterday and it was sooo good. Perfect for the rainy day we had. I always add shredded cheese and broccoli to my chili because you can't have enough fiber in your diet :) And adding more vegetables just makes me feel better.


Broccoli & Cheddar Stuffed Chicken Breast | Recipe courtesy of my head

• 1/2 cup shredded cheddar
• 1 cup broccoli florets, chopped
• 2-4 chicken breasts, flattened
• Salt & pepper

Add cheddar and broccoli to one side of flattened chicken breast. Fold over breast and use toothpick to hold the ends together. Salt and pepper each side and slide chicken breast in vacuum bag. Vacuum pack the chicken and throw in the freezer until you want to use.

When you're ready to use it throw it in the fridge the morning of. At night open the bag, place chicken on an oven safe dish or sheet sprayed with non-stick and bake for 25-30 minutes or until chicken is done. If you want you can add some shredded cheese to the chicken for the last 5-10 minutes of cooking for more cheesy goodness.


Chipotle Rub Pork Chops | Recipe courtesy of McCormicks Grill Mates

• 2-4 pork chops
• Chipotle Cinnamon McCormics Grill Mates rub
• Olive oil

Lightly drizzle olive oil on both sides of each chop. Sprinkle about 1/2 a tablespoon of rub onto each side and rub in. Place chops in a vacuum bag and vacuum seal. Throw in the freezer until ready to use.

When ready to use thaw meat in fridge. Open bag and pan fry the chops for about 2-4 minutes on each side until golden brown. Place in oven safe dish sprayed with cooking spray and bake for 30-35 minutes or until pork is done.


Stuffed Peppers (a last minute add) | Recipe adapted from Spice N It Up

• 4 large bell peppers
• 1 lb ground beef
• 1/4 cup chopped onion
• 1 small clove garlic finely chopped
• 1/2 bell pepper chopped
• 1 can (8 oz) tomato sauce
• 1/4 tsp salt
• 1/4 tsp cumin
• Dash of red pepper
• 1/8 tsp cinnamon
• 1/3 cup uncooked rice
• 1/2 cup water
• 1/2 cup shredded cheese

Cut thin slices from stem end of each bell pepper to remove top, seeds and membranes. Rinse peppers. Cook beef, onion, chopped pepper and garlic over medium heat in skillet until brown. Drain.

Stir in tomato sauce, salt, cumin, cinnamon, and red pepper. Stir in rice. Divide beef mixture evenly among peppers. Place in oven safe/freezer safe packaging and cover with foil. Freeze until ready to eat.

Pour water into 3 1/2 to 4 quart slow cooker; stand frozen peppers upright in cooker. Cover and cook on low heat setting 4 to 6 hours or until peppers are tender. Garnish with cheese. (You can also throw these in the oven for about 10 minutes so the cheese melts).


Mom's Turkey Meatloaf | Recipe adapted from Ellie Krieger

• 3/4 cup quick cooking oats
• 1/2 cup nonfat milk (I used 1%)
• 1 medium onion, peeled
• 2 lbs ground turkey breast
• 1/2 medium red bell pepper, seeded and chopped
• 2 large eggs, beaten
• 2 tsp Worcestershire sauce
• 1/4 cup ketchup
• 1/2 tsp salt
• freshly ground black pepper
• 1-8 oz can no-salt-added tomato sauce

In a small bowl, stir together the oats and milk and allow to soak while you get the rest of the ingredients together, at least 3 minutes.

Thinly slice one-quarter of the onion into rings and set aside. Finely chop the rest of the onion.

In a large bowl, combine the turkey, oatmeal mixture, chopped onion, bell pepper, eggs, Worcestershire, ketchup, salt, and a few grinds of pepper. Mix just until well combined.

Transfer the mixture to a 9×13-inch baking dish that is freezer safe (I used an aluminum loaf pan that you can buy at the supermarket) and shape into a loaf about 5 inches wide and 2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Cover with plastic wrap and with foil to insure a proper seal (and protection from freezer burn).

Remove loaf from freezer. Preheat oven to 350 degrees. Bake until an instant-read meat thermometer inserted into the thickest part registers 160 F, about 1 hour – 1 hour 20 minutes (may be longer if you don’t allow loaf to thaw).

Remove from the oven and let rest for 10 to 15 minutes before slicing.

Comfort Food

I want to start out by saying that yes, I know that the picture doesn't do this meal justice! This meatloaf was the tastiest, most flavorful meatloaf I've made so far. The peppers, cornbread crumbs and cheese on top really made this meatloaf work for me. And the recipe made two loaves so I got to enjoy this recipe twice because I froze one of the loaves.

I had some leftovers for lunch from my second loaf today and everyone who came into the lunch room was drooling because of how good it smelled. Than after hearing what was in it they wanted the recipe so they could try it. I'm telling you, this one is a winner!

Source: Guy's Big Bites



Cornbread Stuffed Meatloaf

Stuffing:

• 2 large or 5 small corn muffins (2 to 3 cups), crumbled by hand (I made a batch of Marie Callendar's cornbread mix and used about 1/2 of it)
  
• 1/2 pound bacon, chopped (I omitted)
  
• 1 red bell pepper, diced
• 1 tablespoon seeded and minced jalapeno
• 2 tablespoons minced garlic
• 2 tablespoons chopped fresh flat-leaf parsley (I used dried parsley flakes)
  
• Salt and pepper
• 1 egg, beaten

Meatloaf:

• 3 tablespoons olive oil, plus 3 tablespoons
• 1 cup diced red onion
• 1 tablespoon seeded and minced jalapeno
• 2 tablespoons minced garlic
• 2 pounds ground beef
• 1 pound ground pork
• 2 teaspoons sea salt
• 2 teaspoons freshly cracked black pepper
• 2 tablespoons chopped parsley leaves
• 1 tablespoon chopped thyme leaves
• 1 teaspoon dry mustard
• 1/4 cup ketchup
• 1 tablespoon Worcestershire sauce
• 2 eggs
• 6 ounces sliced Cheddar (I used Swiss on my second loaf and like it even better)
  

For the stuffing: Preheat oven to 275 to 300 degrees F.

Spread the cornbread crumbs on a sheet pan and let toast for about 20 minutes, or until lightly toasted and dry. Turn oven up to 350 degrees F.

In a skillet brown the bacon until crispy. Drain. To the same skillet add the red pepper, jalapeno, and garlic and cook until soft.

In a bowl, combine the cornbread crumbs, bacon, and vegetable mixture. Add parsley and salt and pepper, to taste. Add the egg and mix thoroughly.

For the meatloaf: In medium skillet over medium heat add oil, red onions, jalapeno and garlic. Cook until caramelized, remove from heat and let cool.

In a bowl combine the meat, salt, pepper, parsley, thyme, mustard, ketchup Worcestershire, and eggs and thoroughly mix.

Divide the meat mixture in half. Shape 1 half into a rectangle, creating a canoe, and then loosely fill with stuffing. Do not pack it in. (I just mixed the stuffing mixture into the meat mixture because I was lazy....) Use the other half of the meat to fully enclose the stuffing. Transfer to the oven and bake for 1 1/2 hours, or until internal temperature reaches 145 degrees F. (It only took mine 70 minutes to reach 145 degrees) Layer the cheese slices on top and bake for another 5 minutes to melt the cheese. Remove from oven and let rest for about 10 minutes. Cut into thick slices and serve.

Creamy Cheesy Goodness

I have to tell you that I LOVE scalloped potatoes and ham. It's almost my favorite dish. We had some leftover ham from the beginning of the week (when Joseph decided to cook a 7 pound ham for just the two of us because he was craving ham) so I needed to use it somehow. I've already made a bean soup so it was time to make some potatoes. And I had an excuse to use not one but three of my kitchen toys. I used my mandolin, food processor and dutch oven. Oh what fun!

The pictures definitely don't do this recipe justice. I didn't have time to get out my SLR so my point and shoot had to do for tonight. The potatoes were so good that both Joseph and I went back for seconds. And they weren't the skimpy one scoop seconds, they were full plates! YUM! I cannot wait for lunch tomorrow. Can we say left overs?

Source: Sweet Savory Southern



Scalloped Potatoes with Ham

• 5-6 red potatoes, washed and thinly sliced
• 2 cloves garlic, minced
• 1/2 a large onion, chopped
• 2 Tbsp butter
• 1 cup chicken broth
• 1 cup heavy cream (or whole milk)
• 1 Tbsp italian seasoning
• 1 1/2 cups shredded cheddar cheese or blend of cheeses
• 1 tsp salt
• 1 tsp pepper
• left over cooked ham, diced (as much as you want to add to your dish... I added about 6 slices)
  

Begin by preheating the oven to 400 degrees. In a dutch oven or other heavy pan melt 2 Tbsp butter over medium heat. Add the chopped onion and cook 3-4 minutes until the onion cooks down a little. Add the garlic and italian seasoning and cook about a minute. Next add the chicken broth, milk, salt and pepper.

Place a layer of sliced potatoes into the pan, add a layer of diced ham and repeat with potatoes until you have about 1 1/2 inches left in your dutch oven ending with ham.Cover and let simmer about 10 minutes, until the potatoes are slightly tender. Top with the cheese and place the pan into the oven for about 15 minutes. Let sit 10 min before serving.

(mine were very liquidy but still very tasty... not sure what I'll do next time to thicken the sauce up)

Bones are good!

It's been quite a while since I've cooked a whole ham and had an extra ham bone handy. Well we finally had one so I knew I had to make some ham bone soup. Boy was the wait worth it! This was so good and filling. I couldn't believe how clean the ham bone came out too. Definitely a great winter meal.

Source: My mom



Ham Bone Soup

• 1 pound navy beans (soaked overnight)
• 1 ham bone
• 1 can diced tomatoes (or two-three fresh diced tomatoes)
• 3 carrots, cut into coins
• 2 garlic cloves, minced
• salt and pepper to taste

I threw all of the ingredients in the crock pot let it go on low all night and all day today. I didn't add the salt and pepper until the end. I prepared some grilled cheese sandwiches on this great rosemary and olive oil bread to dip in the soup and some garlic toast for Joseph :)

Porky Perfection

No recipe here... just wanted to share the wonderful dinner we had Monday night after cooking a honey glazed ham from Costco. It was sooo good. And since we hadn't had ham in more than a year, it really hit the spot. We paired our ham with some garlic mashed potatoes and sauteed haricot verts. I am already planning the dishes we will make with the left overs (it's a 7 pound ham!)

Porky Perfection

I wanted a quick and simple marinade for a few pork chops I had in the fridge so I went through some of my GR posts and stumbled on Mary Ellen's post about her husband's pork marinade. Boy was this perfect! The flavor was bold and tasty.

I used the left overs to make a pork fried rice (will post soon) but if you make enough for left overs you can do many things with this dish. I served it with some garlic cauliflower.

Source: Mary Ellen's Cooking Creations



Chili Garlic Pork Chops

• 1/3 - 1/2 c olive oil
• 1.5 tbsp chili-garlic paste
• 3 cloves garlic, pressed
• 1 tsp onion powder
• 1/2 tsp white pepper (I used black pepper...)
  
• 2 tsp dried cilantro (I used fresh)
  
• 1/2 tsp soy sauce
• 1 tbsp dry vermouth (I used cooking wine)
• 2 1-1 1/2" pork chops

Mix all ingredients (except pork chops) together and place into a ziploc bag. Take pork chops and poke holes in each side. Put pork chops in the ziploc with the marinade and place in refrigerator. Preheat oven to 400 degrees. Prepare any side dish you might be cooking, preferably something that will cook for about 25-30 minutes at 400 degrees (fries, veggies, etc).

Preheat a skillet and add some olive oil. Grab the pork chops after 1/2 an hour and sear on both sides. Don't move pork chops until their completely seared (about 3 minutes). Place chops into an oven safe dish and put in oven with side dish. Cook for 25-30 minutes or until the pork chops reach an internal temperature of 160 degrees. Let the pork rest for about 5-10 minutes and enjoy!

Juicy Pork

The perfect main dish to my Mother's Day spread. Juicy succulent pork chops with a sweet balsamic glaze. The flavors all blended so well making the whole meal perfect. I seared the pork chops to lock in the juice and the glaze made a great caramelization (sp?) on the chops.

After letting the pork chops rest (as seen on the plate below) for five minutes I served them and every one was perfectly done. I always am afraid I will either dry out the chop or will under cook it but this time it was perfect. Very light pink in the middle and a great seared edge.

Source: Noodle Nights & Muffin Mornings



Pork Chops with Balsamic & Brown Sugar Glaze

• 6 boneless center-cut pork chops (1- 1 1/2inch thick)
• salt
• pepper
• extra virgin olive oil
• 4 cloves garlic (pressed)
• 1 cup balsamic vinegar
• 2 tbsp brown sugar

Preheat oven to 350 degrees.

Salt and pepper both sides of pork chops. In a large saute pan, heat olive oil over medium heat. Add garlic and stir until browned. Carefully place 1/2 of the pork chops into pan. Do not move pork chops once they are in the skillet so you can get a great sear. Cook each side until brown (about 5 minutes depending on thickness) and then remove from skillet and place on plate. Cover with tented foil.

In same skillet add balsamic vinegar and brown sugar. Reduce heat and stir until mixture reduces. Return pork chops to skillet and turn to coat with sauce. Once coated, remove and put on plate spooning additional sauce on top if needed.

Place pork chops in oven and cook for 15 minutes or until done. Repeat above instructions for second half of pork chops.

Chutney Craziness

Tonight was the night. I finally used my McQuade's Fig n' Ginger Chutney for Joseph's belated birthday dinner. I wasn't able to make the Fig & Ginger tart tonight but plan on making it this weekend. I went with some thick pork chops so that they'd be juicy and really soak in the flavor of the chutney. The end result was in one word JUICY!

Although Joseph didn't care for the items in the chutney he mentioned more than once that he enjoyed the flavor and the glaze that the chutney made over the pork chops. Half of one pork chop was more than enough for me! I will definitely be buying some more flavors of McQuade's chutneys.

Source: My head & McQuade Fig n' Ginger Chutney



Pork Chops with Fig & Ginger Chutney Glaze

• 2 1 1/2 inch pork chops
• salt and pepper to taste
• 1 tbsp olive oil
• 2 tbsp McQuade's Fig n' Ginger Chutney

Preheat oven to 350 degrees.

Heat oil in a large skillet on medium high heat. Salt and pepper both sides of the pork chops. Place chops in skillet and do not move when you put them in. Cook for 5 minutes and than turn and cook other side for 5 minutes to create a good sear. Add chutney to the top after about 3 minutes on the second side.

Place chops in a baking dish and bake for 15-20 minutes or until they reach an internal temperature of 155 degrees and let rest for 5 minutes. The pork chops should be very light pink in the middle.

I served the chops with the chutney on the side leaving a nice glaze on the chops. YUM!

Pineapple Madness

I was craving a little sweetness tonight so instead of a vegetable I decided to go with a fruit with dinner. I haven't had pork chops in a while so pineapple and pork chop sounded great. I just sort of looked in the cupboard and pulled out what looked good.

These pork chops were tasty and had a different after taste to it. Almost a cool, refreshing flavor. I think that it's because of the nutmeg and pineapple but I am not really good with identifying flavor combos/reactions/etc. Let me know what you think.

Source: My Head and Pantry

Pineapple Pork Chops

• 4 3oz pork chops (thin, 1/4")
• 1 can pineapples, reserve juice (or fresh if you have some)
• 2 tablespoons reserved pineapple juice
• 1 tablespoon teriyaki sauce
• 2 tablespoons brown sugar
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger

Preheat oven to 350 degrees. Lightly coat baking dish with non-stick spray. Place pork chops in baking dish.

Mix brown sugar, spices, teriyaki sauce, and juice together. Spoon half of the mixture over pork chops. Add pineapples on top of the pork chops. Pour remaining mixture over pineapples and pork chops.

Bake covered for 20 minutes. Bake uncovered for 15 minutes. Remove from oven and enjoy over a bed of jasmine rice.

Serves 4
6 WW points per serving

Pork Roast Love

I just gotta say... I love roast. Pork or beef. Doesn't even matter. So when I saw a Molasses Glazed Pork Roast on Food Network from Bobby Flay I knew I had to make it for dinner. I wish I would have prepared it exactly like he did because I opted not to make the Black Pepper Dumplings and think this would have given the meal a great kick. What I omitted is in italics and what I added is bolded. I served the pork with my cheesy smashed potatoes (4 WW points).

Source: Bobby Flay, Food Network



Molasses Glazed Pork Roast sans the Black Pepper Dumplings

3 tablespoons olive oil
1 (3 to 4 pound) pork loin roast, bone in
Salt and freshly ground pepper
Molasses Glaze, recipe follows
1 Spanish onion, finely diced
1 large carrot, finely diced
1 stalk celery, finely diced
2 cloves garlic, finely chopped
1 cup dry white wine
6 cups chicken stock
4 sprigs fresh thyme
4 sprigs parsley
Black Pepper Dumplings, recipe follows (I omited)

Chopped parsley, for garnishPreheat oven to 350 degrees F. Heat oil in a large Dutch oven over high heat. Season the pork with salt and pepper and sear on all sides until golden brown. Transfer the pot to the oven and roast until the pork reaches an internal temperature of 125 degrees F, about 1 hour. Brush the pork liberally with the Molasses Glaze and continue roasting until the internal temperature reaches 145 degrees F. Remove the roast to a platter, brush with more of the glaze and let rest 15 minutes.

Remove all but 2 tablespoons of the fat from the pan and place on top of the stove over medium heat. Add the onions, carrots, celery, and garlic and cook until soft, about 5 to 7 minutes. Add the wine, increase the heat to high, and cook until reduced by half. Add herbs and mix. Pour over pork and serve.

Add the stock and the herbs, and bring to a boil, cook until reduced by 1/3. Reduce the heat to low and let the broth simmer.
Drop the dumplings into the broth, cover, and simmer until they are puffed and cooked through, about 12 to 5 minutes.

Molasses Glaze:
1 1/2 cups molasses
2 tablespoons whole grain mustard
Salt

Combine ingredients in a small bowl.

Black Pepper Dumplings:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 tablespoon coarsely ground black pepper
1 tablespoon finely chopped fresh parsley
1 teaspoon finely chopped fresh thyme
2 tablespoons very cold solid vegetable shortening
1/3 cup milk

Combine the flour, baking powder, salt, black pepper, parsley, and thyme in a medium mixing bowl. Using your fingers, cut the shortening into the flour mixture until the mixture resembles coarse crumbs. Add the milk, stirring just until the mixture is moistened. Gather the dough into a ball, knead it a few times, and cut into 12 equal pieces.

10 WW Points = not very WW friendly :(

Curry Chops

I am trying to plan out my meals better for the week so I came across a few meals on WeightWatchers.com that I wanted to try. This is one of them. It's a bit too spicy for me and Joseph but it was pretty tasty. The bones on the chops made them stay juicier and they weren't dried out (I have a problem with dried out chops)...

Source: Weight Watchers

Curry-Rubbed Pork Chops

• 1/4 tsp black pepper
• 1/4 tsp table salt
• 1/2 tsp ground cinnamon
• 1 1/2 tsp packed light brown sugar
• 2 tsp chili powder
• 2 tsp curry powder
• 2 Bone-In Pork Chops

Mix all spices together and press on both sides of pork chops. Put chops on a plate and cover in saran wrap. Refrigerate for 1 hour to 24 hours. Preheat oven to 350 degrees. Preheat pan on medium heat and spray with nonstick spray. Cook chops for three minutes on each side and than place in a dish and bake in oven for 25 minutes or until done.

4 WW points

Sweet Pork

After reading about this dish for quite some time on thenest.com I knew I needed to make it. Simple and easy! Joseph thought that it was a bit too done so I think I might cook it for about an hour and put it in a pan with the BBQ sauce to give it more, as Joseph says, "texture".

*** updated on 8/3/11 with additional ingredients/instructions and a new picture ***

Searing the pork before placing it in the slow cooker not only locked in the moisture but also created a wonderful texture to the meat after it was done cooking. By cooking the meat on low for only 5 hours instead of 7 it was not as dried out as the first time we tried this recipe. Now this is on our regular monthly rotation and serves as a great dinner for the summer months when we don't want to touch the oven :)


Source: Our Sweet Life blog

Slow Cooker Root Beer BBQ Pulled Pork Sandwiches

• 1 tablespoon olive oil
• salt and pepper, to taste
• 2 lbs pork roast
• 1 12 oz can of your favorite root beer
• 1/2 bottle BBQ sauce

 Preheat a large pan on medium low heat. Add 1 tablespoon of olive oil. Salt and pepper the pork. Sear pork in a pan on all sides (about 5 minutes each side).

Put pork roast in slow cooker and add can of root beer on top. Cook on low for 5-7 hours. Shred pork and add in BBQ sauce. Mix and serve on buns. Enjoy!

How simple is that?