Pork And Pineapple Stir-Fry

TA DUM!! I finally got me butt in gear and tried a new recipe. I consider this one very daring for the meat and potato queen! I will refrain from commenting on the recipe and let your father do the speaking on this one.....it gets a two thumbs up! I will just say this....I'm still a meat and potato girl. The recipe was taken from Pillsbury's cookbook "Good For You". The picture I took is directly from the cookbook since my usual fantastic photography skills were a bit off and no one would bother trying the dish looking at my pictures! I hope someone will give it a try and let me know how theirs turns out. As usual, I am sending leftovers into work and will follow-up with my professional taste tester's review!

Ingredients:

1 1/2 Cups Uncooked Instant Rice (I used whole grain brown rice.)

2 Cups Water

4 Tablespoons Brown Sugar

1 1/2 Teaspoons Cornstarch

1/2 Teaspoon Ground Ginger

1/4 Teaspoon Crushed Pepper (Said optional...I used it.)

3 Tablespoons Soy Sauce (Used low sodium....stick with the regular soy sauce.)

1 Can (20 oz.) Pineapple Chunks, Drained or 16 Fresh Pineapple Chunks, Drained...Reserve 2 Tablespoons Liquid

3/4 Boneless Lean Pork, Cut Into Thin Bite-Size Strips (I used boneless chicken.)

1 Bag (16 oz.) Shredded Coleslaw Mix, Cabbages and Carrots (I thought there was too much and ended up pulling out a large handful....use your own judgement.)

Directions:

1. Cook rice in 1 1/2 cups of the water as directed on package.

2. Meanwhile, in small bowl, mix 3 tablespoons of the brown sugar, the cornstarch, ginger, red pepper, the remaining 1/2 cup water, the soy sauce and reserved 2 tablespoons pineapple liquid; set aside.

3. Heat 12-inch nonstick over medium-high heat. Add drained pineapple chunks; sprinkle with remaining 1 tablespoon brown sugar. Cook 5 minutes, turning chunks occasionally. (Note: If you have a Wok, I would definitely use it. My skillet was a bit small and was difficult to stir without making a mess.)

4. Remove pineapple from skillet; set aside. In same skillet, cook and stir pork (chicken) over medium-high heat 2 minutes.

5. Add coleslaw mix; cook and stir 3 to 6 minutes or until pork (chicken) is no longer pink in the center and cabbage is tender.

6. Stir pineapple and cornstarch mixture (whisk again since the cornstarch settles to the bottom) into pork (chicken) mixture; cook and stir 3 minutes or until pork is glazed and sauce is slightly thickened. Serve over rice.

Start to Finish: 20 minutes (Pretty accurate....I took a little longer.)

Makes 4 Servings (2 Cups Each)

Calories: 440 (35 From Fat); Total Fat: 4g (Saturated Fat 1.5g; Trans Fat 0g); Cholesterol: 55mg; Sodium: 760mg; Total Carbs: 79g (Dietary Fiber: 5g; Sugars: 38g); Protein: 25g

Asian Turkey Burgers and Southern Collard Greens

     I guess we could call this meal a mash-up of cultures.  Andrew and I never really get the whole idea of a dinner theme.  We tend to just find recipes that sound interesting and say, "Let's try that!"  However, I added a little Asian flare to our Southern Collard Greens. Neither of us had ever had collard greens before, and I was a little nervous.  I have to say, it was different but we really liked it!  Andrew said that it tasted like a vegetable that his parents made when he was growing up.  I don't think this is something I would eat without all the flavoring, but with it...fill up the plate! 
    The timing was something I wanted to practice with this meal too.  I tend to make one dish at a time and just kind of hope things turn out ok.  For this, I actually thought about the timing for once.  I started the collard greens first because they actually took 35 minutes to simmer and cook.  Once they were cooking away, I did everything for the burgers.  The cooking gods were on my side last night because as the timer went off for the greens, my burgers were just finishing up. 
    Both of these recipes started with food network recipes.  The greens came from Guy Fieri and the burgers were just a general Food Network recipe.  I am just going to write what I did since I changed both the recipes a little bit. 

Collard Greens:

- 2 pounds collard greens, rinsed (cut off and discard stems and cut leaves into 2 inch ribbons)
- 1 tablespoon canola oil (I used less than that)
- 1 cup 1/4 inch diced salt pork ( I used two strips of center cut lean bacon)
- 1 cup diced onion
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon freshly cracked black pepper
- 1 cup low-sodium chicken stock
- 1/2 cup water
- 1/3 cup white vinegar (I used rice wine vinegar to tie it into the Asian theme of the burgers)
- 1 teaspoon hot pepper sauce (which we did not have, but I wanted to write it because next time I will want to use it)

In a large stock pot, over medium-high heat, add the oil and add the diced salt pork  (I did not do this step because I just did my bacon up in the microwave.)  Remove to a paper towel lined plate and let cool.

Add the onion to the pot and cook until translucent, about 5 minutes, then add the red chili flakes, black pepper, and the collard greens.

Stir every few minutes, or until greens have wilted down.  Add the chicken stock and the water and cover.  Cook for 30 - 45 minutes, then remove the lid, increase the heat to high, and add the vinegar and a teaspoon of the hot sauce.  Adjust the seasoning if needed and then put it into a serving bowl.  Sprinkle with the salt pork (or bacon). 

For the burgers: (I really just started adding anything I found in the cabinet at this point)


- 16 ounces lean ground turkey
- 2 tablespoons hoisin sauce
- 1/2 medium onion, chopped
- 1 teaspoon grated ginger
- 1 clove garlic, grated
- 1 teaspoon Chinese 5 spice
- 2 tablespoons of ground flaxseed {This is just something we have been trying to add into some of our meals. It has Omega- 3 which Andrew has a hard time getting anywhere else since the poor kid is allergic to fish! :-) It also adds a little fiber and protein! }
- 8 whole wheat hamburger rolls

Mix the first seven ingredients in a bowl.  Mix until just combined so you don't over-work the meat.  Divide the mixture into 4 equal burgers.  Spray a grill pan with grilling spray and heat over medium-high heat. Grill the burgers until just cooked through.  ( I started with the heat a little higher and then turned it down towards the end to make sure it was cooking through without burning.) 

Andrew loves his sauces so I combined a 1/2 cup of low fat mayo and about a tablespoon of spicy garlic sauce to serve on top.  That was the icing on the cake for him!  He loved these burgers, and he normally hates turkey burgers!  They were really juicy and flavorful. 

Mom, I think you would definitely like the burgers, but you know I like to be honest with you.  I do not think the collard greens will suit your taste buds, or dad's for that matter.  Definitely try the burgers though!

Pappardelle with Baby Spinach, Herbs, and Ricotta

This is from the Cooking Light Magazine that you so graciously signed me up for!  I couldn't find papardelle but they said that you could use fettuccine in its place.  So, that is what I am planning to do.  I had a ton of dried dill and chives so I am using them instead of the fresh.  Trying to keep that grocery bill a little lower each week!

Ingredients: 

-  8 ounces uncooked pappardelle (wide ribbon pasta)
-  1 tablespoon Kosher salt
-  1/3 cup whole milk ricotta cheese (I only have part skim so that is what I shall use!)
-  3 cups baby spinach
-  1/4 cup chopped fresh chives
-  1/4 cup chopped fresh parsley
-  1/4 cup chopped fresh dill
-  3 tablespoons grated fresh pecorino Romano cheese
-  2 tablespoons olive oil
-  1/2 tsp freshly ground black pepper
-  1/4 tsp Kosher salt

1.  Cook pasta with 1 tablespoon Kosher salt according to package directions, omitting adding additional fat.  Drain in a colander over a bowl, and reserve 1 cup of the cooking liquid.

2.  Combine 1/2 cup reserved hot liquid and ricotta cheese in a food processor or blender, and process until well blended. 

3.  Combine hot pasta, cheese mixture, and remaining ingredients in a large bowl;  toss gently to coat.  Add additional cooking liquid to moisten, if needed. 

Serves 4 (Each serving 1 3/4 cups)

Calories:  329  per serving

Banana Protein Muffins

Well, it has been quite a while!  Sorry Mom!  I am going to catch up, I promise.   I figured that I would start with what we were doing tonight and then work my way back.  First up, I am making a few snacks for the week/weekend.  We are always looking for snacks to take to work with us, but never really find anything that is filling, but still somewhat healthy.  This is from a book I bought called The Best of Clean Eating.  These are low in fat and sodium, but high in protein and fiber!  And...only 85 calories per muffin, and they are full muffins! No minis.  There's not even any flour in them.  I am hoping these will be easy and delicious and something we can make every week.  Plus, you get to use a blender!  What a nice change from the mixers.  ;-) 




Ingredients:
-  12 egg whites (I bought the Egg Beater egg whites.  Couldn't see wasting all those yolks.)
-  2/3 cup uncooked oatmeal
-  2/3 cup high-fiber cereal (I used Fiber One Honey Clusters)
-  2 fresh bananas
-  6 Tbsp low or no sugar jam
-  Dash vanilla extract (I used about a teaspoon)
-  Cinnamon (Again, I did a teaspoon and added a teaspoon of nutmeg)
-  1 tsp baking soda
-  1 tsp baking powder
-  6 packages SteviaPlus Fiber packets or 8-12 drops Stevia Clear Liquid Stevia (I used 2 packages of regular Stevia in the Raw because I was afraid it was going to be too sweet.)
-  Olive Oil cooking spray
-  1 oz raw chopped pecans

Directions: 
    
-  Preheat the oven to 350.  In a blender, mix everything but the cereal.  Fold the cereal into the batter.

-  Line muffin tins with aluminum cupcake liners (this affects the consistency) and spray with cooking spray.

-  Pour the mixture evenly into the liners and top with chopped pecans.  Bake for 30 minutes.

** These freeze well, but be sure to let them cool before freezing.**

Pizza With Tomato and Basil

Mags...found a recipe in "Cooking Light" Magazine for a white pizza with tomato and basil and was going to give it a try, however, after reading the ingredients, I knew your Dad wouldn't be too keen with pesto being used in place of a tomato sauce. Sooooo, I came up with my own. I'm sure I'm not the first to put this combo togehter, but I have to say...it was really good. And your Dad had absolutely no problem with the fresh basil; kept asking what's that green stuff? Figured I wouldn't say anything until he finished! As I pointed out to him, the calories are a little higher than I thought, but I consider them "healthy" calories..hahaha! I would really like to try the original recipe; maybe we'll have to get just us girls together for pizza night. After taking the picture, I noticed that I had not done a very good job on spreading very evenly....I did fix it, just forgot to take another picture.

Ingredients:

. 1 (10 Ounce) Whole Wheat Thin Pizza Crust (Used Boboli)

. 1/2 Cup of Part-Skim Mozzarella Cheese, Shredded

. 1/2 Cup of Marinara Sauce (Used Colavita)

. 1/2 Cup Sliced Tomatoes (Used Peeled Plum Tomatoes)

. 1/4 Cup Basil Leaves (Sliced)

. 1/4 Teaspoon Italian Seasoning

. 1/4 Teaspoon Oregano

Directions:

. Preheat oven to 450 degrees.

. Apply remaining ingredients as follows:

- Spread Marinara Sauce

- Sprinkle Italian Seasoning & Oregano Over Sauce

- Sprinkle Mozzarella Cheese

- Place Sliced Tomatoes Evenly Around Crust

- Sprinkle Sliced Basil

. Cook for 8-10 minutes.

Yields 6 servings...Calories per slice approximately 162 Calories

Grilled Chicken with Warm Mango Salsa

From Rocco Dispirito's Now Eat This:

This is what we had last night!  I have to say though, I royally messed up this recipe.  It ended up tasting pretty good, but I made it more difficult than it needed to be.  I should have cut up everything first.  I figured I'd try to cut the mango while the onions were cooking.  Mistake number one!  I couldn't get the mango opened and ended up burning the onions a little.  So, I threw them away, but since that was my only red onion, I used a Vidalia onion.  I couldn't get the mango apart so I just peeled it and then cut pieces away from the core.  Also, I did not have any tomato, so I chopped up some roasted red pepper.  I think that mistake might actually have worked to my advantage.  That was tasty.  All in all, it was a pretty easy recipe.  I think I just started it a little too late after after the gym.  

Ingredients:

- 4 boneless, skinless chicken breasts, trimmed of all fate (I use the thin cutlets.)
- Nonstick cooking spray.

- Salt and freshly ground pepper

- 1 medium red onion, cut into small dice

- 1 small jalapeno, stemmed, seeded, and chopped fine (I used a slightly milder pepper.  It was still spicy, but not quite as much as with a jalapeno.)

- 1 large tomato, cut into small dice

- 1 large mango, seeded and skin removed, cut into small dice

- Grated zest and juice of 2 limes

- 2/3 cup chopped fresh cilantro (I left this out.  I do NOT like the taste of cilantro.)

- 1 small avocado, seeded, peeled, and sliced

Directions:  

- Preheat a grill or grill pan over high heat.

- Spray the chicken breasts lightly with cooking spray, and season them with salt and pepper to taste.  Grill the chicken until it is just cooked through, about three minutes per side.  Transfer the chicken to a platter, and cover it with foil to keep it warm.  

- Meanwhile, heat a large nonstick skillet saute pan over medium-high heat.  When it is hot, spray the pan with cooking spray and add the onion.  Season with salt and pepper and cook, stirring occasionally, until almost tender.  Add the jalapeno, tomato, and mango, and cook the salsa, stirring it occasionally, until it is just heated through, 4-5 minutes.

-  Add the lime zest, lime juice, and cilantro to the salsa.  Season to taste with salt, if desired.  Serve the chicken with the warm salsa and avocado slices on top. 

Nutritional Info:
Original Recipe:  33 Grams of fat, 590 calories
Roccos' Version:  7.2 grams of fat, 274 calories, 35 grams of protein, 5 grams of fiber

Italian Dinner Frittata

Well, I told you I would try and get caught up with some posts this weekend.  We made this, oh, about two weeks ago.  We had planned it for a night when we both had classes at the gym.  It was perfect for a quick dinner, and because we would be eating after the gym, we wanted something easy.  It makes four servings, and each serving is super filling.  I was a little leery about reheating an egg dish for leftovers the next day, but Andrew said that it was still really good the next day.  I would definitely make this again during the week.  I can always go for breakfast food for dinner!  This is from Pillsbury Fast and Healthy Cookbook.

Ingredients:

- 1 tablespoon canola oil

- 8 medium green onions

- 1 carton (16 oz) fat free egg product or 8 eggs, beaten (I used Egg Beaters)

- 1/2 cup shredded mozzarella cheese (I used low fat)
- 1/2 cup chopped, seeded tomato (one small)
- 2 tablespoons chopped fresh parsley
- 1/8 teaspoon pepper
- 1/3 cup shredded Parmesan cheese ( I used Parmigiano-Reggiano cheese, I already had it in the fridge.)
- Addition chopped tomato or parsley, if desired

Directions: 

-  In a 10 inch nonstick skillet, heat oil over medium heat until hot.  Cook onions in oil 2-3 minutes, stirring frequently until tender.

-  Stir in egg product, mozzarella cheese, tomato, parsley, and pepper.  Reduce heat to medium-low; cover and cook 9-11 minutes or until egg product is set around the edge and light brown on the bottom.

-  Sprinkle Parmesan cheese on top.  Cover; remove from heat and let stand 3-4 minutes or until cheese is melted.  Garnish with additional chopped tomato and parsley.

Servings:  4

Nutritional information per serving:  Calories:  180, Fat:  9 grams, Carbs:  4grams 

I think ours had a little less fat because I used a lower fat cheese and less oil.  That might just be wishful thinking though.  :-)