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Pork Guinness Stew

13 Oct

This is a hearty Irish stew made easily in the crock pot. It turned out very filling and delicious, and the calorie count was much lower than I expected. I call this guiness stew because you use a dark beer (like guinness) in the stew. It doesn’t have to be guiness. Any dark beer will do.  In fact, the one I used wasn’t actually guinness. One thing I love about crock pot recipes is how easy they are the day of.  For this one, I cut the meat, salt and peppered it and stored it in the crock pot insert in the fridge overnight.  I cut the onion/carrot/celery and stored them together in a ziplock bag in the fridge, and measured out all my spices and set them aside.  So on the morning that I put this together I just peeled and chopped a potato, and put everything in the crock pot.  This made life easy on one of those busy days, and the house smelled fantastic when I got home from work 🙂  One thing… don’t cut the potato the night before… it could oxidize in the fridge which is bad news.

Ingredients: 

  • 2 lb lean pork loin
  • 1 large russet potato
  • 25 baby carrots
  • 1 onion, sliced
  • 3 celery stalks, chopped into 1 in slices
  • 1 can low fat chicken broth
  • 8 oz of dark beer
  • 1 tsp garlic powder
  • 1 bay leaf
  • 1 tsp caraway seed
  • Salt and pepper to taste
  • 3 tbsp balsamic vinegar
  • 3 tbsp corn starch

Directions:

1. Cut your pork loin into cubes, about 1 inch x 1 inch, and place pork in the bottom of crock pot. Salt and pepper the pork to taste.

Note:  I find cutting the pork is easier if you freeze the meat about halfway first. If the meat is already frozen, thaw it halfway before attempting to cut (I just set a frozen pork loin in the fridge Sunday night, and I prepped this Monday evening to cook Tues morning).

2. Peel potato and chop into about 1×1 inch pieces as well. Spread evenly over meat. It’s important that potatoes are directly on top of meat so they will be covered with liquid while cooking. If they are not covered they will not cook through and they may oxidize and turn black (you don’t want that)

3.  Place carrots, onion and celery on top of potatoes.

4.  Mix broth, beer, vinegar, bay leaf, garlic powder, and caraway seeds together and pour over the items in the pot.

5. Cook on low for 10 hours. Don’t open the lid. Seriously. Don’t open it until it’s done.

6. After cooking 10 hours, mix contents with a spoon and remove 1/2 cup of broth. In a small bowl mix 1/2 cup broth with corn starch until a smooth cream is formed.

7. Pour cornstarch mixture into crock pot and stir to mix well with the stew. Turn crock pot up to high and leave uncovered for 10 min, stirring periodically. This will thicken your sauce.

Serve with rice, bread, noodles, or as is. Makes 9 1/2 cups of stew.

1 cup= 182 calories

Appx 4 weight watchers points per cup

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Oven Baked Schnitzel

20 Sep

My best friend’s Mom, who helped raise me when I was growing up, used to make Schnitzel, and it’s something I’ve always really liked, but only made a few times here and there.  Last week I got a craving for Schnitzel and decided to try my had and a lower calorie version that would satisfy my craving, without too many calories.  I like my Schnitzel with just a little lemon juice over the top, so that’s how we’re going to do it here!

Ingredients:

  • 4 (4 oz) boneless pork chops  (the ones I used were 130 calories each
  • 2 Eggs, beaten
  • 1/2 cup Flour (seasoned flour if you’ve got it)*
  • 1 cup Bread crumbs (I used roasted garlic flavored, but plain would do fine)
  • Salt and Pepper to taste
  • 1 Lemon

*Seasoned flour.  I use it in all my savory dishes, and it makes a big difference. here’s the one I use, and you can even order it here if you are so inclined.

Editor’s Note:  Although the recipe calls for 1/2 cup flour and 1 cup breadcrumbs, and 2 eggs, I only counted calories for half this amount, because there was about half of each left at the end of prep.  However, you don’t want to just start with half as much, because you won’t have a deep enough pile to properly cover your chops evenly.

Directions:

  1. Place 1 chop at a time inside a large ziplock freezer bag.  Use a meat mallot to pound the chop on both sides until the whole thing is flat and no more than 1/4 inch in thickness.  The baggie keeps you from slinging pork-juice all over your kitchen.  You could pound it out directly on a cutting board, but  I wouldn’t recommend skipping that.
  2. Salt and pepper chops to taste.
  3. Using 3 shallow bowls, fill one with beaten egg, 1 with flour, and 1 with bread crumbs.
  4. Dip each Chop into the flour first, covering evenly, then into the Egg, and finally into the bread crumbs.
  5. Once each chop is covered in crumbs, place them on a broiler pan, which has been sprayed with non stick cooking spray.
  6. Spray a light coating of non stick spray on the top of each chop, and Bake on 425 for about 15 minutes, then flip each piece of meat, and bake another 5 minutes.  Broil briefly at the end if tops are not as brown as you like.
  7. Squeeze 1 slice (1/4 of a lemon) of lemon over each chop and serve immediately.

Makes 4 servings= 231 Calories per serving

appx 6 weight watchers points plus each


  

Crock Pot BBQ Pulled Pork

7 Sep

This one is a great meal for those days when you have folks coming over for dinner, and you want to have as much done ahead of time as possible.  There’s not much fuss involved with this delicious crockpot concoction, and Pulled Pork is a delicious staple in the South.  My husband doesn’t like barbecue sauce, so i left a little out just for him, with only the rub, and it also went over very well.   Traditionally made with a fattier piece of pork, this slimmer version, in my opinion, really benefits from cooking in the liquid low and slow.  Try for yourself, and let me know what you think 😉

Ingredients:

  • 3 3/4 lbs- 4 lbs pork loin (i picked one that was 160 cal per 4 oz serving)
  • 1/2 a large yellow or white onion, chopped
  • 1 can (12 oz) diet Dr Pepper (you could use regular diet soda, or diet cherry soda too)
  • 1 cup ketchup
  • 1 1/2 TBSP apple cider vinegar

The Rub: 

  • 1 1/2 TBSP paprika
  • 1 TBSP garlic powder
  • 1 TBSP sea salt
  • 1 TBSP Black pepper
  • 1 TBSP Dry Mustard
  • 1 TBSP Splenda Brown Sugar
  • 1/2 TBSP Crushed red pepper

Directions: 

  1. Mix all spices together in a small bowl.
  2. Pat your pork loin dry, and apply rub liberally to all sides.  Press the rub into the loin so that as much rub as possible is used to cover the meat.
  3. Place your rubbed pork loin into a large crock pot, along with chopped onions.
  4. Pour diet soda on both sides of the pork loin, and gently life loin up with a fork so some soda gets underneath.
  5. Cook on low for 10 hours.
  6. After 10 hours on low, meat should be easy to shred with a fork.  Remove meat and set aside on a platter.
  7. Measure out 1 cup of the juice from the crock pot.  This is what you’ll use for the sauce.  The rest of the juice can be discarded.
  8. In your crock pot, mix your 1 cup of cooking liquid, along with 1 cup of ketchup and 1 1/2 TBSP vinegar.  Mix well until ketchup is well incorporated.
  9. Shred the pork and return to the crock pot with the sauce.  Stir the sauce and meat together well, and allow to sit on warm until you’re ready to serve.
  10. Makes 12-15 servings (depending on how much meat you started with) of about 1/2 cup each.

I served each serving with a “lite” hamburger bun, which was 80 calories.  Those calories are not included in the count below.

1 serving= 229 Calories per serving

Appx 6 weight watchers points plus per serving

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Asian pork loin medallions

25 Feb

Ingredients:

  • 1 tbsp sesame oil
  • 1/2 tsp crushed red pepper
  • Salt and pepper
  • 3 tbsp minced garlic
  • 1 lb pork loin, sliced into 1/2 inch medallion
  • 6 tbsp water
  • 1/3 cup red wine
  • 3 tbsp hoisin sauce

Directions:

Coat a large skillet with nonstick spray. Add sesame oil, and heat on medium heat.

Salt and pepper pork medallions.

Add red pepper, garlic, and pork to pan. Cook pork medallions about 5 minutes per side, stirring garlic around as meet cooks.

Remove pork and set aside. Add water, wine, and hoisin sauce to skillet and cook until sauce thickens.

Return pork to pan for about 2 minutes to warm.

Serve over rice or noodles. (Not included in calorie count)

Makes 4 servings=  220 calories per serving

Appx 5 wow points plus

 

Pork, Sauerkraut and Dumplings

8 Nov

This recipe was handed down from my mother-in-law. It is a comfort food for my husband, who remembers it fondly from his childhood.  I have to admit, I had never heard of sauerkraut and dumplings, and I wasn’t sure about it.  After trying it at my in law’s house, I had a change of heart.  This stuff is pretty good, and, it’s way outside my comfort zone, which, for me, makes it even better.,

 

Ingredients:

– 4 boneless pork chops, 4 oz each

– 1 cup original bisquick mix

– 1/3 cup 1% milk

– Chicken broth, 1 1/2 cups

– 4 cups, or 1 bag of sauerkraut, with juice

– Salt and pepper to taste

 

Directions:

1. Mix Sauerkraut and chicken broth in a crock pot.

2. Salt and pepper pork chops, and add to crock pot, on top of sauerkraut mixture.

3. Cook on low 5-7 hours.

4. Remove pork from crockpot. Pour sauerkraut mixture into a large pan (with lid) and place on the stove, on medium heat until nearly boiling.

5. Mix bisquick and milk in a bowl.  Divide mixture evenly into 4 segments, and use a spoon to drop each one into the pot.

6. Allow dumplings to cook for 10 minutes uncovered.   Cover with lid and continue cooking and additional 10 minutes.

7. Serve Pork with 1 dumpling, and 1/4 remaining sauerkraut.

 

*Note: this is delicious with mashed potatoes

 

Makes 4 Servings: 408 Calories per serving

Approximately 11 Weight watchers points plus

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Ham and Havarti Frittata

27 Aug

This was pretty good, and it was really quick. I served it with some fresh fruit in a 1/8 serving size, but it’s pretty low-cal and full of protein, so i’ll list different serving sizes today, in case you’re a little hungrier 🙂 Great for Breakfast, Brunch, or Dinner, and Frittatas are versatile, so I’ll be posting more versions with different ingredients in the future.

Editors Note: I used a 10 Inch cast Iron skillet for this. I’m not sure how else you could make it, because of the high heat needed to finish this in the oven. Most oven-safe skillets are only “oven safe” to a certain temperature, so be sure yours will work in the oven.

 

Ingredients

  • 4 Egg whites
  • 5 whole eggs
  • 1/3 cup 1% Milk
  • 1/2 tsp salt
  • 1/2 tsp thyme
  • 1/2 tsp pepper
  • 2 tsp olive oil
  • 1/4 cup diced onion
  • Diced Ham, 4 ounces (i bought a 4 oz pre-diced pack in the deli section)
  • 5 ounces Havarti Cheese (I used Boars Head creamy havarti from the deli)

Directions

1. Preheat oven to broil.

2. Heat oil in your cast iron skillet, on a medium setting on the stovetop. Sautee onions and diced ham until onions become translucent.

3. In a medium bowl, mix egg whites, eggs, milk, salt, pepper, and thyme. Whisk until everything is well blended.

4. Once onions and ham have been sauteed, spread them in an even layer in the skillet, and cover with the sliced havarti cheese.

5. Pour egg mixture over the top of the ham, onions and cheese and cook on medium on the stovetop 3-4 minutes until eggs appear to be set on the bottom, and are beginning to set through the middle. Don’t stir the eggs. Pay attention here to the heat. If your heat is too high your eggs will scorch. I set mine on about 4-5 on a 1-10 setting.

6. CAUTION: USE A POT HOLDER: The skillet handle will get very hot both on the stovetop, and of course, in the oven.

After bottom and middle of eggs have begun to set, place the whole skillet into the oven and allow it to broil 4-6 additional minutes.

7. Remove from oven when eggs appear set all the way through and top has just begun to turn golden in spots.

8. Allow to cool about 5 minutes before slicing the frittata like a pie to serve.
6 Servings= 225 Calories per serving

8 Servings= 165 Calories per serving

Approximately 5 weight watchers points plus for 1/6, or 4 points plus for 1/8.

 

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Pulled Pork and Black Bean Burrito Bowls

4 Jun

This recipe is cumbersome, and I apologize in advance for the overwhelming list of ingredients. But, this is a marriage of 2 of my other recipes, and one that I really enjoyed. I thought the best way to present this is to give seperate directions/ingredients for each element (pork, beans, other) individually. I’d start with the pork in the crockpot in morning, and then come home to make the beans and rice. Enjoy.

 

Black Beans Ingredients (makes 8 servings):

  • 1 tablespoon olive oil
  • 1 chopped onion
  • 1 green bell pepper, finely chopped
  • 1 cup Rotel
  • 1 tablespoon chopped garlic
  • 1 bay leaf
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon Oregano
  • Salt and pepper to taste
  • 1 cup fat-free, low-sodium chicken or vegetable broth
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons chopped fresh cilantro
  • Ground black pepper to taste
  • 1 teaspoon red chile flakes (optional)

 

Pork Ingredients (makes 8 servings):

Ingredients:

  • 2 lbs pork roast
  • 1 diced onion
  • 1 red pepper, chopped
  • 1 can of verde enchilada sauce (or 1 1/2 cups salsa verde)
  • 2 tbsp. lime juice
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 2 tablespoons minced garlic
  • 1/4 tsp dried basil
  • splash of hot sauce (optional)

Other Ingredients:

  • 2 cups uncooked white Rice
  • 1 chicken bullion cube
  • 1 cup reduced fat Sour Cream
  • 1 cup 2% shredded cheddar Cheese
  • 1 cup Mild, Medium, or Hot Salsa
  • 1 Tomato, fresh diced

 

Crockpot Pork Instructions:

1. Place the onion, pepper, salsa verde and lime juice into crockpot.

2. Add pork sirloin.

3. Top with all listed spices.

4. Cover and cook on low for 6-8 hours (until meat shreds easily with a fork)
5. Shred pork with 2 forks.

6. Either use tongs to remove pork for tacos, or, I prefer to place the mixture in a skillet and cook on stovetop until extra juice evaporates. I think it gives better flavor.

Black Beans Instructions:

1. Add the olive oil to a 3-quart saucepan over medium heat.

2. Add the onion and bell pepper and cook for about 5 minutes, or until the vegetables are soft.

3. Add the tomatoes, garlic, bay leaf, chili powder, cumin, oregano, and 1 teaspoon salt, and simmer for about 3 minutes. Carefully add the broth and beans.

4. Bring to a boil, reduce the heat to low, and simmer for about 10 minutes, stirring regularly, until the mixture is thickened and most of the broth has evaporated.

5. Remove from the heat and discard the bay leaf.

6. Stir in the vinegar and cilantro. Season to taste with salt, black pepper, and chili flakes, if desired. Keep the bean mixture warm.

Other Instructions:

1.Cook Rice according to package directions. Place bullion cube in the water used for rice. Portion out cooked rice into 8 bowls or containers once cooked.

2. Top each Bowl of rice with one portion black bean mixture, and one portion of pork (4 oz).

3. Top each bowl with 2 TBsp sour cream, 2 tbsp cheese, 2 tbsp Salsa, and diced tomatoes and cilantro to taste.

 

Makes 8 servings= 575 Calories Per Serving

Approximately 15 weight watchers points plus per serving

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