Author: Sorting Last Post on Top ↓ Message:
KIERAE's Photo KIERAE SparkPoints: (177,778)
Fitness Minutes: (194,442)
Posts: 39,372
1/27/14 3:45 P

My SparkPage
Send Private Message
Reply
www.closetcooking.com/2008/04/mapo-t
of
u-version-20.html


Mapo Tofu

Ingredients:
1 pound ground pork
1 teaspoon sesame oil
2 tablespoons garlic (chopped)
2 tablespoons ginger (chopped)
1 tablespoon fermented black beans (soaked in water for 20 minutes and chopped)
2 tablespoons chili bean paste
2 tablespoons chili sauce (or to taste)
1 tablespoon Sichuan peppercorns (toasted & ground)
2 tablespoons soy sauce
1/2 cup chicken stock
1 pound firm tofu (cut into 1/2 inch cubes)
1 bunch green onions (chopped)

Directions:
1. Brown the pork in a pan and set aside.
2. Heat the oil in the pan.
3. Add the garlic and ginger and saute until fragrant, about 1 minute.
4. Add fermented black beans, chili bean paste, chili sauce, Sichuan peppercorns, soy sauce, and chicken stock and simmer for 5-7 minutes.
5. Add the tofu and cook until the tofu is warm.
6. Serve and garnish with green onion.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 1.6 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,778)
Fitness Minutes: (194,442)
Posts: 39,372
1/27/10 12:32 A

My SparkPage
Send Private Message
Reply
Slow-Cooker Braised Pork with Salsa
From EatingWell: Winter 2004, The Essential EatingWell Cookbook (2004)

With just a few ingredients, you can produce a full-flavored, meltingly tender pork stew in your slow cooker. Serve over quinoa or rice.

8 servings, generous 3/4 cup each | Active Time: 7-8 hours | Total Time: 7-8 hours
Ingredients

* 3 pounds boneless pork shoulder, or butt
* 1 1/2 cups prepared tomatillo salsa, (see Ingredient Note)
* 1 3/4 cups reduced-sodium chicken broth
* 1 medium onion, thinly sliced
* 1 teaspoon cumin seeds, or ground cumin
* 3 plum tomatoes, (1/2 pound), thinly sliced
* 1/2 cup chopped fresh cilantro, divided
* 1/2 cup reduced-fat sour cream

Preparation

1. Trim and discard pork surface fat. Cut meat apart following layers of fat around muscles; trim and discard fat. Cut into 2-inch chunks and rinse with cold water. Place in a 5- or 6-quart slow cooker. Turn heat to high.
2. Combine salsa, broth, onion and cumin seeds in a saucepan and bring to a boil over high heat. Pour over the meat. Add tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6 to 7 hours.
3. With a slotted spoon, transfer the pork to a large bowl; cover and keep warm. Pour the sauce and vegetables into a large skillet; skim fat. Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Add the pork and 1/4 cup cilantro; heat through.
4. To serve, ladle into bowls and garnish each serving with a dollop of sour cream and a sprinkling of the remaining 1/4 cup cilantro. Oven method: Total: 3 hours Preheat oven to 350°F. Combine pork, salsa, 1/2 cup chicken broth, onion, cumin seeds and tomatoes in a 9-by-13-inch baking dish; cover snugly with foil. Bake until the pork is pull-apart tender, about 2 1/4 hours. Skim fat. Uncover and bake until the meat begins to brown, about 15 minutes more. Stir in 1/4 cup cilantro. Ladle into bowls, garnish with sour cream and remaining cilantro.

Nutrition

Per serving : 252 Calories; 10 g Fat; 4 g Sat; 4 g Mono; 141 mg Cholesterol; 7 g Carbohydrates; 50 g Protein; 1 g Fiber; 278 mg Sodium; 854 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 vegetable, 3 medium-fat protein
Tips & Notes

* Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 3 months. Reheat on the stovetop, in a microwave or in the oven.

* Ingredient Note: Tomatillo salsa (sometimes labeled salsa verde or green salsa) is a blend of green chiles, onions and tomatillos. It is sold in supermarkets.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 1.6 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,778)
Fitness Minutes: (194,442)
Posts: 39,372
10/19/09 10:50 A

My SparkPage
Send Private Message
Reply
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=790094


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 1.6 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,778)
Fitness Minutes: (194,442)
Posts: 39,372
10/16/09 12:03 P

My SparkPage
Send Private Message
Reply
Pork Chops with Apples & Thyme
From EatingWell: Fall 2004, The EatingWell Diabetes Cookbook (2005)

Round out this lovely autumn meal with barley and pureed winter squash (for added convenience, look for frozen squash).

4 servings | Active Time: 15 minutes | Total Time: 30 minutes
Ingredients

* 3/4 cup reduced-sodium chicken broth, divided
* 2 teaspoons cornstarch
* 2 teaspoons canola oil
* 4 4-ounce boneless pork chops, 1/2 inch thick, trimmed of fat
* 1 small onion, sliced
* 1 tart apple, such as Granny Smith, peeled and sliced
* 1/4 cup apple cider, or apple juice
* 2 teaspoons Dijon mustard
* 1/4 teaspoon dried thyme

Preparation

1. Mix 2 tablespoons broth and cornstarch in a small bowl.
2. Heat oil in a large nonstick skillet over high heat. Add chops and cook until browned, 2 to 3 minutes per side. Transfer to a plate.
3. Reduce heat to medium-high and add onion to the pan. Cook, stirring often, until it starts to soften and brown, 2 to 3 minutes. Add apple and cook, stirring often, until tender, 3 to 5 minutes. Stir in the remaining broth, cider (or juice), mustard, thyme and the cornstarch mixture. Bring to a boil, stirring, until thickened and glossy, about 1 minute. Return the chops to the pan and heat through. Serve immediately.

Nutrition

Per serving : 219 Calories; 9 g Fat; 3 g Sat; 4 g Mono; 67 mg Cholesterol; 9 g Carbohydrates; 24 g Protein; 1 g Fiber; 108 mg Sodium; 350 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 fruit, 3 lean meat

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 1.6 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,778)
Fitness Minutes: (194,442)
Posts: 39,372
10/5/09 6:32 P

My SparkPage
Send Private Message
Reply
Spaghetti Squash & Pork Stir-Fry
From EatingWell: September/October 2007

Here's an unusual but delicious way to use the delicate strands of spaghetti squash—in an Asian-inspired pork stir-fry. The flavors of toasted sesame oil, fresh ginger, garlic and a hit of spicy red chile sauce cling to the beautiful strands. Serve with brown rice.

4 servings, about 1 1/2 cups each | Active Time: 30 minutes | Total Time: 1 1/2 hours
Ingredients

* 1 3-pound spaghetti squash
* 1 pound pork tenderloin,trimmed
* 2 teaspoons toasted sesame oil
* 5 medium scallions, thinly sliced
* 2 cloves garlic, minced
* 1 tablespoon minced fresh ginger
* 1/2 teaspoon salt
* 2 tablespoons reduced-sodium soy sauce
* 2 tablespoons rice vinegar
* 1 teaspoon Asian red chile sauce, such as sriracha, or chile oil

Preparation

1. Preheat oven to 350°F.
2. Cut squash in half. Scoop out and discard seeds. Place each half, cut-side down, on a baking sheet. Bake until the squash is tender, about 1 hour. Let cool for 10 minutes then shred the flesh with a fork into a bowl. Discard the shell.
3. Slice pork into thin rounds; cut each round into matchsticks.
4. Heat a large wok over medium-high heat. Swirl in oil, then add scallions, garlic, ginger and salt; cook, stirring, until fragrant, 30 seconds. Add the pork; cook, stirring constantly, until just cooked through, 2 to 3 minutes. Add the squash threads and cook, stirring, for 1 minute. Add soy sauce, rice vinegar and chile sauce (or chile oil); cook, stirring constantly, until aromatic, about 30 seconds.

Nutrition

Per serving : 236 Calories; 6 g Fat; 1 g Sat; 2 g Mono; 74 mg Cholesterol; 22 g Carbohydrates; 27 g Protein; 5 g Fiber; 707 mg Sodium; 878 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 other carbohydrates, 3 lean meat
Tips & Notes

* Make Ahead Tip: Prepare the squash (Steps 1 & 2), cover and refrigerate for up to 2 days.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 1.6 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,778)
Fitness Minutes: (194,442)
Posts: 39,372
3/11/09 2:34 P

My SparkPage
Send Private Message
Reply
Vietnamese Pork Rolls (Phase 1)

Makes 4 servings

Description
These rolls are special, yet not hard to make. A simply dressed green salad with cucumber or radish would be a perfect accompaniment. Cut them on the diagonal or cut the lettuce leaves into thirds and roll up smaller, hors d’oeuvre-size pieces.

Ingredients
DRESSING:
1 tablespoon Asian fish sauce (available in the Asian section of your grocery store)
1 tablespoon fresh lime juice
2 teaspoons minced fresh ginger
1 garlic clove, minced
Pinch red pepper flakes

PORK:
1 tablespoon canola oil
1 pound pork cutlets
1 (1/2-pound) head napa cabbage, shredded (3 cups)
1 small bell pepper, cut into thin strips
8 large Boston lettuce leaves
Salt and freshly ground black pepper

Instructions
For the dressing: Whisk together the fish sauce, lime juice, ginger, garlic, and red pepper flakes in a small bowl.

For the pork: Heat oil in a large skillet over medium heat. Season pork with salt and pepper and sauté until lightly browned, 3 minutes per side. Remove from heat and slice into thin strips. Toss with 1 tablespoon of the dressing.

Combine cabbage, bell pepper, and remaining dressing in a large bowl. Lay lettuce leaves on a clean, dry work surface. Divide pork among leaves. Top with cabbage mixture and roll tightly, tucking edges in as you go. Place rolls, seam side down, on a cutting board, cut in half, and serve.

This recipe is from The South Beach Diet Quick & Easy Cookbook.

Nutritional Information
220 calories
26 g protein
10 g fat (2.5 sat fat)
6 carbohydrate
2 g fiber
490 mg sodium

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 1.6 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,778)
Fitness Minutes: (194,442)
Posts: 39,372
10/8/08 8:43 P

My SparkPage
Send Private Message
Reply
Pork Tenderloin with Apples & Sour Cream
Adapted from Apple Cookbook, Olwen Woodier

2 pork tenderloins, trimmed of their silver skin and rubbed with salt and pepper
2 T olive oil
1 medium onion, chopped
2 medium onions, sliced into rings
6-8 cloves garlic, minced
1 2-inch piece ginger, minced
2 t ground cumin
1/2 t cinnamon
salt and pepper to taste
1 cup white wine (can sub water or broth)
1/3 cup apple cider
1 5.5 oz can tomato juice/v8
2 T cornstarch (can sub arrowroot)
1-2 T honey (agave or splenda)
1 15 oz can Great Northern beans (or equivalent cooked, which is what I did--and any white bean should work)
3 Golden Delicious apples
1 cup low fat/ff sour cream

Preheat the oven to 275 F.

Heat an oval dutch oven, 4-6 qt, over medium high heat. Add the oil and heat until shimmering. Brown the pork tenderloin on both sides--it will take about 10 minutes total. Remove and set aside.

Add the chopped onion to the pan and some of the apple cider if it is too hot. Sprinkle some salt on the onions. Cook until translucent, at which point add the garlic and ginger. Cook another 5 minutes. Add the spices and stir to prevent browning.

Mix the cider, tomato juice and wine. Reserve about 3 tablespoons and add the rest into the pot and bring to a boil. While it is boiling, whisk the cornstarch into the reserved liquid. Add the cornstarch and honey and mix it into the pot.

Add the pork tenderloins back into the pot, with all of their juices. Cover them with the onion rings. Place a sheet of parchment paper over the pot and press it down so that it is about 1 inch above the food. Cover the pot with a heavy, tight-fitting lid and place in the oven. At this point, the timing is very flexible--at 275 F it is unlikely you will dry out the pork. I checked mine after about 1 1/2 hours, and it was falling apart and tender.

45 minutes before serving peel and core the apples and chop them into chunks. Drizzle them with a little cider vinegar to prevent browning.

Place the sour cream in a bowl. Slowly whisk by the tablespoon some of the sauce into the sour cream. This will temper the sour cream, allowing it to heat up without curdling when it hits the sauce. When it is warm and no longer chilled at all, mix it all back into the pot. Add the apples and beans and re-cover. Turn the heat up to 325 F and place the pot back into the oven for 45 minutes.

Before serving, make some noodles (or rice would work too). Serve the pork and sauce ladled on top of the noodles.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 1.6 
 
0
5.5
11
16.5
22
RHALES199's Photo RHALES199 SparkPoints: (27,189)
Fitness Minutes: (9,106)
Posts: 7,246
9/21/08 7:40 P

My SparkPage
Send Private Message
Reply
PANFRIED PORK CHOPS WITH POMEGRANATE AND FENNEL SALSA posted by surfer376, southbeachdietguide.com--Pomegranate seeds add crunch and tang to this fennel salsa, which makes a perfect accompaniment not only to these pork chops but also to lamb. Active time: 40 min Start to finish: 40 min
1 lb fennel bulb (sometimes called anise), stalks cut off and discarded
3 tablespoons vegetable oil
1 cup pomegranate seeds (from 1 large pomegranate)
2 scallions, finely chopped
1/4 cup chopped fresh cilantro
1 teaspoon seasoned rice vinegar
2 teaspoons honey (agave nectar)
1/4 teaspoon salt
4 (1/2- to 3/4-inch-thick) pork chops
Halve fennel bulb lengthwise and core it, then cut into 1/4-inch dice. Cook fennel in 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring, until tender, about 15 minutes. Transfer fennel to a bowl and stir in pomegranate seeds, scallions, cilantro, vinegar, honey, and salt. Pat pork chops dry and season with salt and pepper. Heat remaining tablespoon oil in skillet over moderately high heat until hot but not smoking, then sauté chops until deep golden and just cooked through, 4 to 5 minutes on each side. Transfer chops to plates and let stand, loosely covered, 5 minutes. Serve chops topped with salsa. Makes 4 servings. Gourmet January 2002

Teams I am on:

Boise Sparks
Idaho Living
Caregivers support (leader)
Celiac & Gluten Free
Frucose Intolerance
Leaving 210- ville
LDS Ladies
Love Kids, Just Don't Have Any
One Person, One Dream (pay it Forward)
People w/ Cerebral Palsy
People w/ DIsabilities on Fixed Income
Plantar Fasciitis
Sleep Apnea
South Beach Diet
Tall Ladies
KIERAE's Photo KIERAE SparkPoints: (177,778)
Fitness Minutes: (194,442)
Posts: 39,372
9/21/08 12:58 P

My SparkPage
Send Private Message
Reply
Pork and Black-Bean Quesadillas (Phases 2 & 3)

Makes 4 servings

Description
Chipotle chilies are dried, smoked jalapeños canned in a piquant adobo sauce. They lend a spicy, smoky flavor to this pork and black-bean quesadilla. Remember to remove the seeds from the chili before chopping, and wash your hands well after handling the chilies.

Ingredients
3 garlic cloves, coarsely chopped
1 canned chipotle chili in adobo sauce, seeded and roughly chopped
5 tablespoons fresh lime juice (from 2 limes), divided
1/2 teaspoon dried oregano
1 pork tenderloin (about 14 ounces)
Salt and black pepper
4 large whole-wheat tortillas
1 can (15 ounces) black beans, drained and rinsed
1 yellow bell pepper, diced
2 scallions, thinly sliced
1/4 cup chopped fresh cilantro leaves
1 teaspoon extra-virgin olive oil
1 teaspoon ground cumin
1 ripe avocado, thinly sliced

Directions
In blender, puree garlic, chili, 2 tablespoons juice, and oregano. Season pork with salt and pepper; place in resealable plastic bag. Add chili mixture to bag; turn to coat meat. Marinate, refrigerated, at least 1 hour.

Preheat oven to 350°F. Coat large ovenproof nonstick skillet with cooking spray; set over high heat. Sear pork on all sides, about 6 minutes. Transfer to oven; cook 20 minutes, or until an instant-read thermometer registers 160°F. Let pork rest 5 minutes; thinly slice. Wrap tortillas in foil; warm in oven while pork rests.

In medium bowl, combine beans, bell pepper, scallions, cilantro, oil, cumin, remaining lime juice, and salt and pepper. Let the diners each make their own quesadilla with sliced pork, bean salsa, and avocado.

Nutritional information
424 calories
15 g total fat (2 g sat)
48 mg cholesterol
48 g carbohydrate
27 g protein
14 g fiber
1014 mg sodium

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 1.6 
 
0
5.5
11
16.5
22
RHALES199's Photo RHALES199 SparkPoints: (27,189)
Fitness Minutes: (9,106)
Posts: 7,246
8/3/08 9:55 P

My SparkPage
Send Private Message
Reply
Mustard-Maple Pork Tenderloin Serves 4 Active Time: 30 minutes Total: 45 minutes Pork tenderloin with a sweet-and-savory mahogany-colored sauce is both elegant and easy - ideal for a casulal get-together. Make it a Meal: Serve with barley, roasted squash, and a Pinot Noir.
3 tbs. dijon mustard
1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper
1 lb. pork tenderloin, trimmed of fat
2 tsp. canola oil
1/4 cup cider vinegar
2 tbs. maple syrup (can substitute for SF version)
1.5 tsp. chopped fresh sage
Preheat oven to 425 degrees. 2. Combine one tablespoon of the mustard, salt, and pepper in a small bowl; rub all over pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork and brown on all sides, 3 to 5 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center registes 145 degrees, about 15 minutes. Transfer to a cutting board and let rest for 5 minutes. 3. Place the skillet over medium-high heat (take care, the handle will be hot), add vinegar, and boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in maple syrup and the remaining 2 tbs. mustard; bring to a boil, reduce heat to a simmer, and cook until the sauce is thickened, about 5 minutes. 4. Slice the pork. Add any accumulated juices to the sauce, along with the sage. Serve the pork topped with the sauce. Per Serving: 227 calories; 8 g fat (2g sat, 4 g mono); 78 mg cholesterol; 9 g carbohydrate; 29 g protein; 0 g fiber; 576 mg sodium. Nutrition Bonus: Selenium (68% daily value), Zinc (21% DV).
** (if you don’t have cider vinegar)--i might try a little red wine vinegar [for tang], a little balsamic vinegar [for richness], a little apple juice [for sweetness], and a little chicken stock to round it all out. i'd also use a little thyme or rosemary in the sauce. that's the thing i love about sauces - they're so fun to experiment with. i've made all kinds of concoctions that come out wonderfully rich with a great depth of flavor after i keep experimenting and tasting and adjusting.

Teams I am on:

Boise Sparks
Idaho Living
Caregivers support (leader)
Celiac & Gluten Free
Frucose Intolerance
Leaving 210- ville
LDS Ladies
Love Kids, Just Don't Have Any
One Person, One Dream (pay it Forward)
People w/ Cerebral Palsy
People w/ DIsabilities on Fixed Income
Plantar Fasciitis
Sleep Apnea
South Beach Diet
Tall Ladies
KIERAE's Photo KIERAE SparkPoints: (177,778)
Fitness Minutes: (194,442)
Posts: 39,372
6/3/08 8:16 P

My SparkPage
Send Private Message
Reply
Simple Mustardy Pork Chops

2 tablespoons olive oil
1 teaspoon garlic, minced
4 pork chops, approximately 1-inch thick
Salt to taste
Pepper to taste
1/4 cup Dijon mustard

Preheat oven to 350 degrees F.

Heat 1 tablespoon olive oil in skillet oven medium heat. Brown the garlic. (I added the chops right away because I think the garlic would burn otherwise.) Add chops and continue to cook quickly over medium-high heat until they begin to brown, adding remaining 1 tablespoon of oil to keep chops from sticking. Season with salt and pepper to taste. Remove from heat and place chops on a cookie sheet.

Add mustard to the garlic and oil in skillet. Stir well as mixture cools. Liberally spread half the mustard-garlic mixture onto each side of the chops. Bake for 25 minutes. Turn the chops and brush the other side with the remaining mustard-garlic mixture. Return to oven and continue cooking for an additional 25 minutes or until thoroughly cooked. (I spread both sides of the meat at once and baked them much less - my chops were small.)

Serve warm.

Edited by: KIERAE at: 6/3/2008 (20:14)
I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 1.6 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,778)
Fitness Minutes: (194,442)
Posts: 39,372
6/3/08 7:56 P

My SparkPage
Send Private Message
Reply
Grilled Pork Chops with Soy Sauce, Cumin, Lime, and Oregano
(Makes 4 thick pork chops, can easily be doubled. Recipe created by Kalyn.)


4 boneless pork loin chops (1 inch thick)

Marinade:
1/4 cup soy sauce (I used Tamari)
1/4 cup fresh lime juice
1/4 cup olive oil
1/2 tsp. ground cumin
1/2 tsp. dried oregano (I used Mexican Oregano)
pinch of Chipotle chile powder (or use a dash of hot sauce)
1/2 tsp. onion powder (or use 1-2 tsp. grated fresh onion)
1/2 tsp. garlic powder (or use 1-2 tsp. freshly minced garlic)
(I rarely use onion powder or garlic powder, but a marinade like this is one place where I think they work well)

Trim all visible fat from pork chops, and pound with meat mallet (or anything heavy) until pork chops are about 3/4 inch thick. Combine marinade ingredients. Put pork chops in a heavy ziploc bag or plastic dish with a lid, then pour marinade over. Let pork chops marinate 4-6 hours in the refrigerator. (They can be marinated all day while you're at work too.)

When you're ready to cook, take pork chops out of the refrigerator and let them come to room temperature. Whether you're cooking on an outdoor grill or using a stove-top grill pan, spray with non-stick spray or olive oil, then preheat the grill or pan to medium-high before you start to cook. (You can only hold your hand there for a few seconds at that heat.) To get criss-cross grill marks, lay the meat at an angle for 2-3 minutes, then rotate 45 degrees after you have the first set of marks.

Grilling time can vary greatly depending on the temperature of the grill, temperature of the meat, and even air temperature when grilling outdoors. I highly recommend using an instant-read meat thermometer to tell when they're done, but if you don't have one, the pork chops should feel firm to the touch (not hard). Remember that grilled meats continue to cook for a few minutes when you take them off the grill, and don't overcook.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 1.6 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,778)
Fitness Minutes: (194,442)
Posts: 39,372
6/3/08 7:33 P

My SparkPage
Send Private Message
Reply
Pork Mango Picadillo

Preparation time: 25 minutes max.
Ingredients

* 1 lb ground pork (can substitute ground turkey, but add a bit of oil to the pan when cooking)
* 1/3 cup thinly sliced onions
* 2 cloves garlic, minced
* 1 teaspoon ground cinnamon
* 1 teaspoon ground coriander
* 1 teaspoon ground cumin
* 1 teaspoon dried oregano, crushed
* 1 teaspoon dried thyme, crushed
* 1 cup of chunky, tomato-based salsa (prepared or homemade)
* 1 mango, peeled, pitted, cubed
* 2 Tbsp toasted almonds, chopped
* 2 Tbsp cilantro leaves
* Hot cooked white or yellow rice

Method

1 Heat a large skillet on medium high. Add small chunks of ground pork to the pan, not stirring, so that the meat has a chance to brown. Once one side is nicely browned, use a spatula to flip the pieces to the other side, again stirring as little as possible. Once you have some nice browning, you can stir and cook the pork all pieces are cooked through and no longer pink. Drain off any fat in excess of a tablespoon.

2 Lower the heat to medium. Stir in the onions, garlic, cinamon, coriander, oregano, and thyme. Cook, stirring, for 2 minutes more. Gently stir in salsa and mango pieces.

3 Lower the heat to low. Cover and heat through, about 2 minutes. Spoon into serving dish. Sprinkle with chopped almonds and cilantro.

Serve with hot cooked rice. Serves 4.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 1.6 
 
0
5.5
11
16.5
22
GUTBOMB's Photo GUTBOMB Posts: 1,382
3/22/08 3:04 P

My SparkPage
Send Private Message
Reply
Slow Cooker Pork BBQ

This pork has a great tangy flavor that you can put in sandwhiches or eat it plain like me!

1 6lbs pork shoulder (I use picnic roasts)
2 cups red wine vinegar
2 tablespoons Lea & Perrins Sauce
2 teaspoons salt
2 tablespoons cayenne pepper
2 teaspoons thyme
6 tablespoons brown mustard
6 shakes of Tabasco sauce

Mix liquid in crockpot. Put roast in in crockpot and roll it around in the liquid. Cook on low for 10-12 hours. Take roast out and shred it. At this point it should shred easily. Put pork back in pot and simmer in juices for another 6-8 hours.

**I do this over night. I also remove the fat that I can before I cook it and then when I take the roast out to shred it I skim the fat off the juices efore putting the roast back in.


Edited by: GUTBOMB at: 3/22/2008 (17:27)
Amanda

Seize the moment, Cause tomorrow you might be dead. ~Buffy the Vampire Slayer


 current weight: 204.0 
 
205
191.25
177.5
163.75
150
GUTBOMB's Photo GUTBOMB Posts: 1,382
3/22/08 2:52 P

My SparkPage
Send Private Message
Reply
Hawaiin Kalua Pig in a Slow Cooker

(I can't wait to go to Hawaii and have this for real! Definitely not low in fat though..but it nice for a rare occasion as it is deliscious!)

serves 12

INGREDIENTS
1 (6 pound) pork butt roast
1 1/2 tablespoons Hawaiian sea salt
1 tablespoon liquid smoke flavoring


DIRECTIONS
Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.
Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
Remove meat from slow cooker, and shred, adding drippings as needed to moisten.


Edited by: GUTBOMB at: 3/22/2008 (17:27)
Amanda

Seize the moment, Cause tomorrow you might be dead. ~Buffy the Vampire Slayer


 current weight: 204.0 
 
205
191.25
177.5
163.75
150
GUTBOMB's Photo GUTBOMB Posts: 1,382
3/22/08 2:49 P

My SparkPage
Send Private Message
Reply
Coffee Crusted Pork Tenderloin
(THis recipe is made for a Green Egg smoker but I put it on indirect heat on my charcoal grill until the internal temp of the meat reaches 160.

Ingredients:

• 4 Tbs freshly ground coffee beans

• ¾ tsp ground cumin

• 4 tsp coarse salt, kosher or sea

• ¾ tsp ground coriander

• 4 tsp dark brown sugar (Sub brown sugar twin)

• ¾ tsp unsweetened cocoa powder

• 2 tsp sweet paprika

• 1-2 lb pork tenderloin

• 1 ¼ tsp freshly ground black pepper

• 2 Tbs canola oil

• 1 ¼ tsp garlic powder

• 1 ¼ tsp onion powder

Instructions: In a small bowl, mix together the coffee, salt, brown sugar, paprika, black pepper, garlic and onion powders, cumin, coriander and cocoa. Sprinkle the rub on the tenderloin, then drizzle with oil and rub it in well.

Wrap in plastic and let sit for at least 4 hours (overnight is better).

Preheat to 300° - 325° dome temperature. Cook tenderloin direct on a raised grid for about 30-45 minutes, flipping every 10 minutes, until reaching an internal temperature of 145°.

Remove from cooker and let rest 5-10 minutes before slicing.


Amanda

Seize the moment, Cause tomorrow you might be dead. ~Buffy the Vampire Slayer


 current weight: 204.0 
 
205
191.25
177.5
163.75
150
KIERAE's Photo KIERAE SparkPoints: (177,778)
Fitness Minutes: (194,442)
Posts: 39,372
2/17/08 12:46 A

My SparkPage
Send Private Message
Reply
Pork Chop with Sautéed apples & Wild Rice
Serves 1
Prep time 25 min
Total time 25 min

3 tsp vegetable or olive oil
1 shallot, minced
1/4 cup wild rice blend
coarse salt and pepper
1 boneless pork loin chop (4 ounces) trimmed
1 tsp ww flour
1 granny smith apple, peeled, cored, and cut into 1/2 inch wedges.

In a small saucepan, heat 1 tsp oil over medium - low. Add shallot; cook, stirring, until soft, 2-4 minutes. Add rice and 1/4 cup water; season with salt and pepper, and bring to a boil. Reduce to a simmer; cover, and cook until rice is tender and liquid has been absorbed, about 25 minutes. Set aside.

Meanwhile, in a medium non stick skillet, heat remaining 2 tsp oil over medium-low. Season pork with salt and pepper and dust with flour.

Place pork in a skillet, and arrange apple wedges in a single layer around it. Cook until pork and apples are golden brown, 5 - 7 minutes, and turn over. Cook until pork is opaque throughout, 2 - 3 minutes more. Serve pork with apples and wild rice.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 1.6 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,778)
Fitness Minutes: (194,442)
Posts: 39,372
12/19/07 10:18 A

My SparkPage
Send Private Message
Reply
From the Daily Dish:

Crown Roast of Pork

Makes 16 to 20 chops

Description
This regal dish is easy to make. Ask the butcher to trim the fat, french the bones to expose the tips, and tie the rack into a crown.

Ingredients
2 tablespoons plus 2 teaspoons extra-virgin olive oil
2 garlic cloves, minced
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh oregano, or 2 teaspoons dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (6- to 7-pound) crown roast of pork, fat trimmed and bones frenched
4 celery stalks, cut into 1 1/2–inch pieces
2 medium onions, quartered
2 medium carrots, cut into 1 1/2–inch pieces
1/4 cup plus 2 tablespoons water
1/4 cup red wine

Instructions
1. Whisk together 2 teaspoons of the oil, garlic, sage, oregano, pepper, and salt in a small bowl. Rub pork all over with garlic mixture. Cover pork with plastic wrap and refrigerate for 8 hours or overnight.
2. Position rack in lower third of oven and heat oven to 425°F.
3. Toss celery, onions, and carrots with remaining 2 tablespoons of oil in a roasting pan; set pork on top. Wrap bone tips with foil to prevent burning.
4. Roast pork for 30 minutes, then reduce heat to 350°F and continue roasting, turning pan halfway through, until thermometer inserted in the thickest part of a few of the chops reads between 155° and 160°F, about 1 1/4 to 1 1/2 hours.
5. Remove roast from oven and remove foil from bone tips. Carefully transfer roast to a platter, loosely cover with foil, and let rest for 20 minutes.
6. While roast is resting, remove vegetables from pan and discard. Place roasting pan over low heat and add water and wine. Bring to a simmer and, using a wooden spoon, scrape browned bits of pork from the bottom of the pan. Simmer until you have a flavorful juice, 3 to 4 minutes.
7. Carve roast into thick chops and serve with pan juices.

Nutritional Information:
170 calories
9 g total fat (2.5 g sat)
0 g carbohydrate
19 g protein
0 g fiber
75 mg sodium

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 1.6 
 
0
5.5
11
16.5
22
AZIAS_MOMMY's Photo AZIAS_MOMMY SparkPoints: (20,349)
Fitness Minutes: (3,432)
Posts: 4,446
11/17/07 4:33 P

My SparkPage
Send Private Message
Reply
Dijon Pork Chops - South Beach Diet Recipe (Phase 2)

This recipe serves 6, so scale it as needed. I always make an extra so that there is one left over for lunch.

1 cup whole-wheat or stone-ground breadcrumbs
1 Tablespoon melted SmartSpread
2 Tablespoons Dijon Mustard (divided)
2 Tablespoons freshly grated parmesan cheese
1 Tablespoon chopped parsley (optional)
6 boneless pork loin chops
Salt and pepper to taste

Preheat the oven to 350 Degrees. In a small bowl, mix the bread crumbs, butter, and 1 T of the mustard, parmesan cheese, and parsley. Season the pork chops with salt and pepper. Spread the remaining dijon mustard on one side of each chop and place the chops (plain side down) on a baking sheet.

Divide the breadcrumb mixture among the chops and pat them into the mustard. Bake the chops until they are fully cooked and the breadcrumbs are nicely browned, about 20 - 25 minutes.
---------------------------------
Low-Carb Grilled Pork Chops with Chive Cream - South Beach Diet Recipe (Phase 2)

Ingredients

2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon ground white pepper
1 shallots, crushed
3 pounds pork chops (4 large chops)

CHIVE CREAM:
1 cup half-and-half
1/4 teaspoon lemon extract
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/4 cup minced fresh chives

Directions
1 In a shallow pan, stir together oil, salt, pepper, and shallots. Place pork chops in pan, coat with marinade on both sides, and let rest for 15 to 30 minutes.
2 Chive Cream: In a small saucepan over medium heat, place half-and-half and lemon extract. Simmer until reduced by about one third; keep warm over low heat. Just before serving, season with salt and pepper, then stir chives into warm cream sauce.
3 Prepare a charcoal fire or preheat broiler. Place pork chops on grill or under broiler, about 4 inches from heat, and cook until browned on one side (about 4 minutes). Turn and cook second side until lightly browned and slightly firm. Serve chops immediately, drizzled with Chive Cream.
-----------------------------
Pork Tenderloin with Ginger Pear Chutney - South Beach Diet Recipe (Phase 2)

Ingredients
1 pound lean pork tenderloin
2 small pear(s)
1 tbsp olive oil
2 tbsp sugar free mango chutney (Steel's is what I use)
1 tsp ginger root
1 clove garlic clove(s)
1/2 tsp dried thyme
1/2 c chicken broth
Instructions
Slice pork into 1" slices, brown in olive oil with garlic and salt and pepper. Add pears, chicken broth, mango chutney. Simmer until sauce thickens and pears softened...and until pork is desired doneness.
--------------------------------

¢¾~*~¢¾ Tawnia¢¾ ~*~¢¾

The butterfly in my ticker is for my daughter...I am doing this for her!

"Weight GAIN waits for no one...neither should weight LOSS!"


MIDLIGHT21's Photo MIDLIGHT21 Posts: 747
11/13/07 6:36 P

My SparkPage
Send Private Message
Reply
Rosemary Pork Cutlets

8 thinly sliced lean pork cutlets
Italian herbs
Rosemary
1 can chicken broth, low fat, low sodium
1 big ziploc freezer bag, I used a gallon sized one
Sea Salt

Trim the cutlets of visible fat. Place four of the cutlets in the ziploc bag. Pour the chicken broth over them. Place the remaining 4 cutlets in the ziploc bag. Add italian herbs and rosemary to your liking (i use a lot!). Close the bag and shake until herbs are mixed in with the broth and cutlets. Open bag and add salt to your liking (about three grinds from my salt grinder). Close bag and mix again. Let marinate overnight in the refrigerator.

Preheat oven to 350 degrees. Place the cutlets in the baking pan and cover with the remaining marinade. Bake for 30 minutes or until done.

These are absolutely delicious if you like lots of Rosemary. Enjoy!

~*~ Clarissa ~*~
Diet Prog: Paleo
Workout: Any of the Beachbody programs


 Pounds lost: 28.0 
 
0
29
58
87
116
KIERAE's Photo KIERAE SparkPoints: (177,778)
Fitness Minutes: (194,442)
Posts: 39,372
11/12/07 5:15 P

My SparkPage
Send Private Message
Reply
Crockpot Cashew Pork

1 1/2 lbs lean pork strips
1 tbsp soy sauce
1 tbsp oil
5-6 garlic cloves; minced
1/4 cup brown sugar (***Sub in sf maple syrup)
1/2 lb roasted cashews
Brush pork strips with soy sauce. Let stand 10 minutes.
Add oil, garlic & pork to crockpot.
Top with brown sugar.
Cover & cook on LOW for 4to 7 hours or HIGH 2 to 3 hours.
Add cashews 30 minutes before serving.
Serves 4 to 6

-----------------
Soy Sauced Pork Roast with Pepsi Cola in the Crock Pot
5 pound pork roast
1/4 cup soy sauce
1/4 cup Worcestershire sauce
12 ounce can Pepsi cola (***use diet soda)
1-teaspoon salt
2 teaspoons freshly ground black pepper
Rub roast with salt and pepper and place in crock-pot. Combine soy sauce, Worcestershire sauce and Pepsi. Pour over roast. Cook on high for 3 hours.

------------------------
Crockpot Pork Barbecue

4 lb boneless pork butt or shoulder
1 cup cola (***Diet)
1 bottle barbecue sauce (make your own or get the Kraft one that is sf)

Trim all possible fat from roast. Place in crockpot, pour cola over, cover and cook on low for 10 - 12 hours or until pork can be easily shredded. Remove pork from pot, shred in a bowl, removing all possible fat. You can use two forks or your fingers (let cool slightly). Discard liquid. Return pork to pot (you don't have to wash it). Add barbecue sauce to taste and mix. Continue to cook on low for 5 - 6 hours, adding more barbecue sauce if needed. Serve as sandwiches in buns.This freezes perfectly


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 1.6 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,778)
Fitness Minutes: (194,442)
Posts: 39,372
11/12/07 5:15 P

My SparkPage
Send Private Message
Reply
This is from the South Beach Diet Taste of Summer Cookbook. It is phase 2 but if you omit the salsa, it would be phase 1.

2 garlic cloves, minced
2 teaspoons extra-virgin olive oil
1/4 tsp freshly ground black pepper
1 1/2 pounds pork tenderloin
2 large peaches, peeled and cut into 1/2 inch pieces
1 small red onion, minced (I chopped in mini grinder)
1/4 cup finely chopped fresh mint
3 tablespoons fresh lime juice
1/4 teaspoon salt

In a small bowl, combine garlic, oil, and pepper to form a rough paste. Place pork in a 9- by 13-inch glass baking dish and coat with garlic paste; let stand at room temperature for 10 minutes.

While pork is standing, in another small bowl combine peaches, onion, mint, lime juice, and salt.

Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill pork 12 to 14 minutes per side, or until a thermometer inserted into the thickest part reads 150 degrees to 155 degreesF. Transfer pork to a cutting board and let rest of 5 to 10 minutes.

Slice pork into 1/2 inch thick slices and serve warm with peach-lime salsa.

Note - I cooked this on a George Foreman grill for about 14 minutes total.

Makes 4 servings.

Per serving with salsa: 270 calories, 8 g fat, 2.5 g saturated fat, 37 g protein, 12 g carbohydrate, 2 g fiber, 230 mg sodium

Per serving without salsa: 228 calories, 8 g fat, 2.5 g saturated fat, 36 g protein, 1 g carbohydrate, 0 g fiber, 85 mg sodium

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 1.6 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,778)
Fitness Minutes: (194,442)
Posts: 39,372
11/12/07 5:14 P

My SparkPage
Send Private Message
Reply
Pork and Poblano Chili (p1)
prep 20 min cook time 2 hours 40 min

1 1/2 pounds poblano peppers (8-10 peppers), seeded and roughly chopped
1 large onion, coarsely chopped
1 large green bell pepper, roughly chopped
1 jalapeno, seeded and chopped
6 cloves garlic, peeled
1 tbsp extra virgin olive oil
4 pounds lean pork, cut into 3/4 inch pieces
2 cups low sodium chicken broth
1 (28 ounce) can unsalted diced tomatoes, with liquid
2 tsp ground cumin
2 (15 ounce) cans cannellini beans, rinsed and drained

pulse poblano peppers in food processor until finely chopped but not pureed; transfer to a large bowl. Pulse onion, bell pepper, jalapeno, and garlic in food processor until finely chopped but not pureed. Strain to remove any excess liquid and combine vegetables with poblano peppers.

Heat oill in a large, heavy bottomed saucepan/dutch oven over medium high heat. Add pepper mixture, reduce heat to medium, and cook, stirring occasionally, until vegetables are well softened, 10-12 minutes. Stir in pork, broth, tomatoes and their liquid, and cumin. Bring to a simmer, partially cover, reduce heat to low, and simmer gently, stirring occasionally, until pork is very tender, about 2 hours. Add beans and cook until heated through, about 10 minutes. Serve hot or warm.

Makes 16 (1 cup) servings

Nutrition
per serving: 220 cal, 6g fat, 1.5g sat fat, 27g protein, 14g carb, 5g fiber, 230mg sodium

Best if made ahead and refrigerated for a day so the flavor builds.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 1.6 
 
0
5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,778)
Fitness Minutes: (194,442)
Posts: 39,372
11/12/07 5:14 P

My SparkPage
Send Private Message
Reply
2 rubs for pork:

Greek Wet Rub

1/4 cup fresh oregano leaves
2 tablespoons chopped fresh rosemary
3 tablespoons olive oil
1 tablespoon fresh lemon juice
2 teaspoons salt
2 teaspoons grated lemon rind
4 garlic cloves, minced

Place oregano and remaining ingredients in a mini food processor; process until finely chopped.

Yield: About 1/3 cup (serving size: 1 1/2 teaspoons)

CALORIES 36 (95% from fat); FAT 3.8g (sat 0.5g,mono 2.7g,poly 0.4g); PROTEIN 0.1g; CHOLESTEROL 0.0mg; CALCIUM 8mg; SODIUM 430mg; FIBER 0.2g; IRON 0.1mg; CARBOHYDRATE 0.8g
______________________
Asian Dry Rub

4 teaspoons dried basil
4 teaspoons dried mint
2 teaspoons salt
2 teaspoons ground ginger
2 teaspoons paprika
1 1/2 teaspoons ground red pepper
1 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder

Combine all of the ingredients. Store in an airtight container for up to 2 weeks.

Yield: About 1/3 cup (serving size: 1 teaspoon)

CALORIES 4 (23% from fat); FAT 0.1g (sat 0.0g,mono 0.0g,poly 0.0g); PROTEIN 0.2g; CHOLESTEROL 0.0mg; CALCIUM 9mg; SODIUM 296mg; FIBER 0.3g; IRON 0.3mg; CARBOHYDRATE 0.7g


___________________



Pork Chops Stuffed with Feta and Spinach (p1)

Ingredients

Cooking spray
4 garlic cloves, minced and divided
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
5 sun-dried tomatoes, packed without oil, diced
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup (1 ounce) crumbled reduced-fat feta cheese
3 tablespoons (1 1/2 ounces) block-style fat-free cream cheese
1/2 teaspoon grated lemon rind
4 (4-ounce) boneless center-cut loin pork chops, trimmed
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano
Preparation
Preheat broiler.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 garlic cloves; sauté 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; sauté until moisture evaporates. Remove from heat; stir in cheeses and rind.

Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 1/4 cup spinach mixture into each pocket. Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper over pork. Arrange pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Combine remaining 2 garlic cloves, juice, mustard, and oregano in a bowl; stir well. Brush half of mustard mixture over pork. Broil 6 minutes; turn pork. Brush remaining mixture over pork; broil 2 minutes or until done.
Yield

4 servings (serving size: 1 pork chop)

_____________________

Pork Vindaloo with Raita (p2 w/rice or pita)

Ingredients

Raita:
1 1/2 cups plain low-fat yogurt
3/4 cup chopped seeded peeled cucumber
3/4 cup chopped seeded tomato
1/4 teaspoon salt
1 teaspoon garam masala

Vindaloo:
1 1/2 cups thinly sliced sweet onion
2 teaspoons grated peeled fresh ginger
1 teaspoon dry mustard
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon black pepper
1/2 to 1 teaspoon ground red pepper
1/4 teaspoon ground cloves
2 tablespoons cider vinegar
2 garlic cloves, minced
1 1/2 pounds boneless pork loin, cut into 3/4-inch cubes
Cooking spray
1 cup chopped seeded tomato
4 1/2 cups hot cooked brown rice
Preparation
To prepare raita, spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. Stir in cucumber, 3/4 cup tomato, 1/4 teaspoon salt, and garam masala; cover and refrigerate.

To prepare vindaloo, combine onion and next 13 ingredients (through pork) in a large bowl; marinate in refrigerator 30 minutes.

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork mixture; sauté 7 minutes or until lightly browned. Stir in 1 cup tomato. Cover, reduce heat, and simmer 30 minutes or until pork is tender, stirring occasionally. Serve with raita and rice.
Yield

6 servings (serving size: 1/2 cup vindaloo, 1/4 cup raita, and 3/4 cup rice)
Nutritional Information

CALORIES 378(19% from fat); FAT 8g (sat 2.8g,mono 2.9g,poly 0.6g); PROTEIN 30.2g; CHOLESTEROL 70mg; CALCIUM 118mg; SODIUM 479mg; FIBER 2.1g; IRON 2.9mg; CARBOHYDRATE 44.1g
________________________

Stuffed Pork Burger(p1)
4 servings

5 tbsp pesto
1/2 tsp salt
1 tsp pepper
1 1/2 pound lean ground pork
2 ounces low fat mozzarella, cute into 4 cubes

Stir together pesto, salt and pepper in a mixing bowl. Add pork and gently combine (do not overmix).
Shape pork mixture into 4 equal sized balls. Press 1 mozzarella cube into the center of each ball,
gently form a 3/4 inch thick patty, enclosing the cheese. Lightly coat a nonstick skillet with
cooking spray. Heat over medium heat and add burgers, cooking in batches, reduce heat to medium,
cooking 5 minutes per side.

380 calories
_______________________

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 1.6 
 
0
5.5
11
16.5
22
Page: 1 of (1)  

Report Innappropriate Post

Other South Beach Diet (Lifestyle!) South Beach Recipes Posts

Topics: Last Post:
Butter 9/19/2013 4:51:29 PM
My new favorite smoothie! 8/11/2014 7:33:24 PM
Pasta type recipes 12/29/2013 2:54:43 PM
Weekly Veggie Thread: Winter Squash 1/27/2014 3:22:11 PM
Sides/dips/misc recipes 1/27/2014 3:29:55 PM

Thread URL: http://www.sparkpeople.com/myspark/team_messageboard_thread.asp?board=2362x318x10036770

Review our Community Guidelines