Categories Menu

Posted by on Mar 13, 2014 in Blog |

Pork Spaghetti Squash Delight

Pork Spaghetti Squash Delight

This was really good and I used the leftover spaghetti squash from last night for this recipe so it was super easy to make!   Ingredients: 1/2 of a whole spaghetti squash 3 pork chops 1 lemon 4 artichoke hearts, ripped up 2 T basil 1/8 cup onion, chopped 15 cherry tomatoes, sliced in thirds 2 T rosemary 1 T butter 4 T horseradish mustard (or brown mustard) Directions: For the Squash: Cook the full squash in an oven for 50 min at 400 degrees. Remove from the oven and cut it in half.  Put a hot pad (or something so your hand does not burn) on one hand and stabilize the squash while you take a fork and scrape out the seeds and ‘gunk’ (and toss them).  Then take the fork and scrape the insides – it should start looking like spaghetti!  Scrape the ‘spaghetti’ into a bowl and set aside. Directions for the rest:  cut the pork into small 1 inch sections.  Place pork, butter, 1/2 squeezed...

Read More

Posted by on Mar 12, 2014 in Blog |

Spaghetti Squash with Lamb

Spaghetti Squash with Lamb

This meal was really good and it was my first time cooking with spaghetti squash! Ingredients: 1/2 of a whole spaghetti squash (I cooked a full one and made the other half the next night) 1 package lamb 1 small tomato, diced 1 handful spinach 1/3 yellow onion, chopped 1 T ginger, minced 1/2 jalapeño, diced 1 cup low sodium chicken broth 2 cloves garlic, minced Directions: For the Squash: Cook the full squash in an oven for 50 min at 400 degrees. Remove from the oven and cut it in half.  Put a hot pad (or something so your hand does not burn) on one hand and stabilize the squash while you take a fork and scrape out the seeds and ‘gunk’ (and toss them).  Then take the fork and scrape the insides – it should start looking like spaghetti!  Scrape the ‘spaghetti’ into a bowl and set aside. For  the rest:  Put the lamb in a pan and cook it over medium heat until it starts to...

Read More

Posted by on Mar 4, 2014 in Blog |

Lamb Lettuce Wraps

Lamb Lettuce Wraps

Man o man was this yummy! Ingredients: 1 package lamb (1 lb I think) 1 head romaine lettuce (the big leaves to be used as wraps) 2 long carrots, shredded 2 cups cooked brown rice 1 tablespoon ginger, minced 1 cup bean sprouts (or sprouts) 1 large red bell pepper, diced 1/2 cup low sodium chicken broth (the new Pacific brand has the least amount of sodium!) 2 tablespoons hoisin sauce 1 green onion, diced 2 teaspoons 5-spice powder 2 T basil Directions: Cook brown rice separately.  Put a splash of water in a pan, add the lamb and cook until slightly brown.  Drain the meat and return to pan.  Add ginger, bell pepper, green onion, broth, hoisin sauce, 5 spice.  Peel apart lettuce head into sections to serve as wraps.  Shred the carrots and set aside.  Serve the rice, sprouts, and shredded carrots as toppings to the wrap....

Read More

Posted by on Mar 1, 2014 in Blog |

Quinoa Bake

Quinoa Bake

This meal was phenomenal!  I made it for 6 people and we still had a little of leftovers!       Ingredients: 2.5 cups cooked quinoa (I used rainbow colored quinoa) 1/2 cup feta cheese 2 cooked chicken breasts, diced 1 cup artichoke hearts (the ones that are marinated in oil) 1 cup fresh spinach, chopped 1 cup cherry tomatoes, diced 3/4 cup skim milk 2 cloves garlic, minced juice of 1 slice of lemon 1 tsp onion powder ground black pepper 1/3 cup shredded mozzarella as topping Directions: Pre-cook the quinoa (in a rice cooker or over the stove top).  Also pre-cook the chicken – I used a little bit of olive oil that was infused with harissa so it gave it a tiny bit of spice.  Preheat the oven to 400 degrees.  In a food processor, combine feta, skim milk, garlic, and lemon juice and blend until smooth.  Mix the rest of the ingredients together in a bowl (except mozzarella)  and add the sauce mixture from the...

Read More

Posted by on Feb 25, 2014 in Blog |

Pepper Jelly Pork Loin

Pepper Jelly Pork Loin

Tonight’s dinner was a really yummy experiment! It was much tastier than it looks, trust me! Ingredients: 1 package pork loin (thinly sliced pork) 3 T jelly (I used a 4-berry jelly) 1 tsp red pepper flakes 1/8 cup red wine 1 T red wine vinegar 1 tsp rosemary juice of 1 section of orange 1 clove garlic, minced optional garnish: clementine wedges Directions: Stir all of the ingredients (except the pork) in a large bowl.  Add the pork and mix around so that all of the pork gets coated with the sauce (it won’t be coated thickly, just coated lightly).  Place 2 T water in a pan and heat over medium heat.  Once hot, pour the pork loins and any remaining sauce into the pan.  Cook until pork is cooked all the way through (the sauce will begin to froth a bit).  Serve the pork with a small spoonful of the sauce on...

Read More