Pork Lo Mein
8 oz uncooked lean pork tenderloin, cut in 1/4-inch-wide strips
3 Tbsp low-sodium soy sauce, divided
1 Tbsp minced garlic
2 Tbsp ginger root, fresh, minced
8 oz uncooked linguini
1/8 tsp table salt, or to taste (for cooking pasta)
1/2 cup(s) uncooked carrot(s), thinly sliced
1 tsp canola oil
4 oz button mushrooms, or shiitake mushroom caps, sliced
1/2 cup(s) reduced-sodium chicken broth
1 tsp toasted sesame oil
1/3 cup(s) uncooked scallion(s), sliced
Instructions
In a medium bowl, toss pork with 2 tablespoons of soy sauce, garlic and ginger; let stand 20 minutes.
Meanwhile, cook linguini in a large pot of lightly salted water according to package direction; add carrots to pot 5 minutes before linguini will be done. Drain; set aside.
Heat canola oil in a large nonstick skillet over medium-high heat; add mushrooms and pork. Increase heat to high; stir-fry until mushrooms release their liquid and become lightly browned, and pork is cooked through, about 6 minutes.
Add drained linguini and carrots, broth, remaining tablespoon of soy sauce and sesame oil to skillet; toss over low heat until combined. Remove from heat and stir in scallions; serve immediately. Yields about 1 1/4 cups per serving.
Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts
Thursday, January 5, 2012
Thursday, December 8, 2011
Pork Chops with Tomato Sauce & Mushrooms
Pork Chops with Tomato Sauce & Mushrooms
posted by CrissyBear - 2/04/08 (CLC Comp p 3966)
6 pork top loin chops -- blotted dry
8 ounces mushrooms -- sliced
1 medium onion -- chopped
1 large red or yellow bell pepper -- seeded and cut into strips
1 clove garlic -- minced
2 cans tomato sauce -- (8 oz)
2 Tbsp balsamic vinegar
2 Tbsp minced fresh flat-leaf parsley
1/2 tsp dried oregano
1/2 tsp dried basil
1 pinch salt
2 Tbsp cornstarch
1/4 cup water
In a large, heavy skillet over medium-high heat, brown the pork chops on both sides.
In the slow cooker, combine the mushrooms, onion, bell pepper and garlic. Nestle the pork chops on top.
In a medium bowl, combine the tomato sauce, vinegar, parsley, oregano, basil and salt. Pour over pork chops. cover and cook on LOW until the meat is tender, about 6 to 8 hours.
Transfer pork to a platter and tent with foil to keep warm. Transfer the tomato sauce to a saucepan. In a small bowl, whisk together the cornstarch and water until smooth, and stir into the sauce. Bring to a boil, stirring until slightly thickened, about 2 minutes. Serve the sauce of the pork chops
Serves 6
PointsPlus™ Value =
248 Calories; 11g Fat; 23g Protein; 14g Carbohydrate; 2g Dietary Fiber
posted by CrissyBear - 2/04/08 (CLC Comp p 3966)
6 pork top loin chops -- blotted dry
8 ounces mushrooms -- sliced
1 medium onion -- chopped
1 large red or yellow bell pepper -- seeded and cut into strips
1 clove garlic -- minced
2 cans tomato sauce -- (8 oz)
2 Tbsp balsamic vinegar
2 Tbsp minced fresh flat-leaf parsley
1/2 tsp dried oregano
1/2 tsp dried basil
1 pinch salt
2 Tbsp cornstarch
1/4 cup water
In a large, heavy skillet over medium-high heat, brown the pork chops on both sides.
In the slow cooker, combine the mushrooms, onion, bell pepper and garlic. Nestle the pork chops on top.
In a medium bowl, combine the tomato sauce, vinegar, parsley, oregano, basil and salt. Pour over pork chops. cover and cook on LOW until the meat is tender, about 6 to 8 hours.
Transfer pork to a platter and tent with foil to keep warm. Transfer the tomato sauce to a saucepan. In a small bowl, whisk together the cornstarch and water until smooth, and stir into the sauce. Bring to a boil, stirring until slightly thickened, about 2 minutes. Serve the sauce of the pork chops
Serves 6
PointsPlus™ Value =
248 Calories; 11g Fat; 23g Protein; 14g Carbohydrate; 2g Dietary Fiber
Monday, December 5, 2011
Pork Chop Casserole
Pork Chop Casserole ---- 7points per portion
Posted by ldhawke98
4 pork chops, 3/4-inch thick
3 cups water
1 cup rice, uncooked
10 3/4 ounces Healthy Request Cream Of mushroom soup
1 tsp salt
1 tsp dried parsley
¼ tsp pepper
1. Saute pork chops in skillet until brown. Transfer to slow cooker.
2. Mix remaining ingredients and pour over pork chops in cooker.
3. Cover. Cook on Low 6-8 hours, or High 3-4 hours.
Servings: 4
Nutrition Facts
Serving size: 1/4 of a recipe (13.1 ounces).
Amount Per Serving
Calories 252.52
Calories From Fat (17%) 42.64
% Daily Value
Total Fat 4.66g 7%
Saturated Fat 1.41g 7%
Cholesterol 64.38mg 21%
Sodium 890.9mg 37%
Potassium 371.72mg 11%
Total Carbohydrates 25.9g 9%
Fiber 1.12g 4%
Sugar 1.26g
Protein 23.97g 48%
Posted by ldhawke98
4 pork chops, 3/4-inch thick
3 cups water
1 cup rice, uncooked
10 3/4 ounces Healthy Request Cream Of mushroom soup
1 tsp salt
1 tsp dried parsley
¼ tsp pepper
1. Saute pork chops in skillet until brown. Transfer to slow cooker.
2. Mix remaining ingredients and pour over pork chops in cooker.
3. Cover. Cook on Low 6-8 hours, or High 3-4 hours.
Servings: 4
Nutrition Facts
Serving size: 1/4 of a recipe (13.1 ounces).
Amount Per Serving
Calories 252.52
Calories From Fat (17%) 42.64
% Daily Value
Total Fat 4.66g 7%
Saturated Fat 1.41g 7%
Cholesterol 64.38mg 21%
Sodium 890.9mg 37%
Potassium 371.72mg 11%
Total Carbohydrates 25.9g 9%
Fiber 1.12g 4%
Sugar 1.26g
Protein 23.97g 48%
Amazing Pork Tenderloin in the Slow Cooker
Amazing Pork Tenderloin in the Slow Cooker
INGREDIENTS:
1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix (I use low sodium soup mix)
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste
DIRECTIONS:
1. Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.
Nutrition
Information
Servings Per Recipe: 6
Calories: 180 Amount Per Serving
• Total Fat: 3.7g
• Cholesterol: 66mg
• Sodium: 918mg Amount Per Serving
• Total Carbs: 5.8g
• Dietary Fiber: 0.5g
• Protein: 24.5g
INGREDIENTS:
1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix (I use low sodium soup mix)
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste
DIRECTIONS:
1. Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.
Nutrition
Information
Servings Per Recipe: 6
Calories: 180 Amount Per Serving
• Total Fat: 3.7g
• Cholesterol: 66mg
• Sodium: 918mg Amount Per Serving
• Total Carbs: 5.8g
• Dietary Fiber: 0.5g
• Protein: 24.5g
Pork Cacciatore
Pork Cacciatore
Weight Watchers Recipe
Course: main meals
PointsPlus® Value: Search Site
Servings: 4
Preparation Time: 16 min
Cooking Time: 28 min
Level of Difficulty: Easy
Pork tenderloin subs for the typical chicken in this delicious dinner. The addition of potatoes makes it a one-pot meal - no need to cook either pasta or rice.
Ingredients
12 oz lean pork tenderloin, cut into 1- to 1 1/2-in chunks
1/2 tsp table salt, divided
1/2 tsp black pepper, freshly ground, divided
3 spray(s) cooking spray, divided
3 small uncooked Yukon Gold potato(es), peeled, cut into 1-in chunks
1 medium onion(s), halved and thinly sliced
3/4 cup(s) water, or more if necessary, divided
1 medium yellow pepper(s), cut into 1-in chunks
8 oz cremini mushrooms, halved or quartered lengthwise (about 3 cups)
3/4 tsp dried rosemary, or to taste
1 cup(s) marinara sauce
Instructions
• Coat a large nonstick skillet with cooking spray; heat over medium heat.
Sprinkle pork with 1/4 teaspoon each salt and pepper. Add pork to skillet, increase heat to medium-high and cook, turning pieces occasionally, until browned, about 6 minutes; remove to a plate.
Off heat, coat same skillet with cooking spray; heat over medium heat. Add potatoes, onion and 1/2 cup of water; cook, scraping bottom of pan, 1 minute. Cover and cook, stirring occasionally, 5 minutes.
Add yellow pepper, mushrooms, rosemary and remaining 1/4 teaspoon each salt and pepper to skillet; sauté over medium-high heat, until vegetables are lightly browned, adding a tablespoon or two of water if needed to prevent sticking, about 7 minutes.
Stir in marinara sauce, pork and 1/4 cup water; bring to a simmer. Cover skillet, reduce heat to medium and cook until vegetables are tender and pork is cooked through, about 7 minutes.
Yields about 1 1/2 cups per serving.
Weight Watchers Recipe
Course: main meals
PointsPlus® Value: Search Site
Servings: 4
Preparation Time: 16 min
Cooking Time: 28 min
Level of Difficulty: Easy
Pork tenderloin subs for the typical chicken in this delicious dinner. The addition of potatoes makes it a one-pot meal - no need to cook either pasta or rice.
Ingredients
12 oz lean pork tenderloin, cut into 1- to 1 1/2-in chunks
1/2 tsp table salt, divided
1/2 tsp black pepper, freshly ground, divided
3 spray(s) cooking spray, divided
3 small uncooked Yukon Gold potato(es), peeled, cut into 1-in chunks
1 medium onion(s), halved and thinly sliced
3/4 cup(s) water, or more if necessary, divided
1 medium yellow pepper(s), cut into 1-in chunks
8 oz cremini mushrooms, halved or quartered lengthwise (about 3 cups)
3/4 tsp dried rosemary, or to taste
1 cup(s) marinara sauce
Instructions
• Coat a large nonstick skillet with cooking spray; heat over medium heat.
Sprinkle pork with 1/4 teaspoon each salt and pepper. Add pork to skillet, increase heat to medium-high and cook, turning pieces occasionally, until browned, about 6 minutes; remove to a plate.
Off heat, coat same skillet with cooking spray; heat over medium heat. Add potatoes, onion and 1/2 cup of water; cook, scraping bottom of pan, 1 minute. Cover and cook, stirring occasionally, 5 minutes.
Add yellow pepper, mushrooms, rosemary and remaining 1/4 teaspoon each salt and pepper to skillet; sauté over medium-high heat, until vegetables are lightly browned, adding a tablespoon or two of water if needed to prevent sticking, about 7 minutes.
Stir in marinara sauce, pork and 1/4 cup water; bring to a simmer. Cover skillet, reduce heat to medium and cook until vegetables are tender and pork is cooked through, about 7 minutes.
Yields about 1 1/2 cups per serving.
Crock pot Peking Pork Chops
Crock pot Peking Pork Chops
6 pork chops, about 1" thick
1/4 c. brown sugar
1 t. ground ginger
1/2 c. soy sauce
1/4 c. ketchup
1-2 cloves garlic, mashed
salt & pepper, to taste
Trim excess fat from pork chops. Place pork chops in crock pot. Combine brown sugar, ground ginger, soy sauce, ketchup, garlic, salt & pepper. Pour mixture over meat in crock pot. Cook, covered, on low for 4 to 6 hours, or until tender. Season with: salt & pepper (optional)
Notes: Makes 6 servings. This works well with pork steaks, pork chops, pork loin chops, chicken thighs.
6 pork chops, about 1" thick
1/4 c. brown sugar
1 t. ground ginger
1/2 c. soy sauce
1/4 c. ketchup
1-2 cloves garlic, mashed
salt & pepper, to taste
Trim excess fat from pork chops. Place pork chops in crock pot. Combine brown sugar, ground ginger, soy sauce, ketchup, garlic, salt & pepper. Pour mixture over meat in crock pot. Cook, covered, on low for 4 to 6 hours, or until tender. Season with: salt & pepper (optional)
Notes: Makes 6 servings. This works well with pork steaks, pork chops, pork loin chops, chicken thighs.
Pulled Pork Tacos
Pulled Pork Tacos
The recipe came from Real Simple. I used Pork Tenderloin instead of Pork Shoulder because it's leaner, and added an onion because I like onion.
8 servings
2 Cups Salsa (I used Medium)
2 Tbsp Chili Powder
2 Tbsp Dried Oregano
2 Tbsp Dried Cocoa Powder
1 tsp Salt
1 Medium Onion Chopped
2 lbs. Pork Tenderloin
Combine first 6 ingredients in the slow cooker. Add Pork Tenderloin, turn to coat.
Cook in 4-6 quart slow cooker 6.5-7 hours on low.
When pork pulls apart easily, shred the pork using 2 forks and stir into cooking liquid.
I served it on corn tortillas with reduced fat sour cream, lime, and cilantro. My husband had it with corn tortillas and cheese. We both loved it and are looking forward to having it again tonight!
The recipe came from Real Simple. I used Pork Tenderloin instead of Pork Shoulder because it's leaner, and added an onion because I like onion.
8 servings
2 Cups Salsa (I used Medium)
2 Tbsp Chili Powder
2 Tbsp Dried Oregano
2 Tbsp Dried Cocoa Powder
1 tsp Salt
1 Medium Onion Chopped
2 lbs. Pork Tenderloin
Combine first 6 ingredients in the slow cooker. Add Pork Tenderloin, turn to coat.
Cook in 4-6 quart slow cooker 6.5-7 hours on low.
When pork pulls apart easily, shred the pork using 2 forks and stir into cooking liquid.
I served it on corn tortillas with reduced fat sour cream, lime, and cilantro. My husband had it with corn tortillas and cheese. We both loved it and are looking forward to having it again tonight!
Italian Beef or Pork Roast in Crock Pot
Italian Beef or Pork Roast in Crock Pot
Posted By: FREEFALLING1232
3 1/2 to 4 pounds beef or pork roast, sirloin tip or rump roast
12 ounces (jar) Italian Giardiniera – (use the juice save the veggies for sandwich toppers)
12 ounces (jar) pepperoncini peppers -use half if you want less spicy
1 envelope Italian salad dressing (zesty Italian)
10 ounce can condensed beef broth
Put it all in the crock pot the night before you want to eat it as this can cook up to 18 hours. (have done it in 8 and it was still good.) When the meat is tender shred it with two forks and serve the meat and veggies on buns or in baked potatoes.
NOTES: You can add a few tablespoons of brown sugar to this to sweeten it up. Some people don't like tart foods (I added two tablespoons brown sugar and it was perfect for us).
We tried this with pork and it was phenomenal.
LDHAWKE98 Notes:
The Italian Giardiniera contains veggies as well as juice. I knew if I added the veggies they would turn into mush. So I separated the juice from the veggies and only added the juice to the crock pot. I refrigerated the veggies to top on our sandwiches. I heated them up before using.
I used a half of the jar of the pepperoncini peppers
Posted By: FREEFALLING1232
3 1/2 to 4 pounds beef or pork roast, sirloin tip or rump roast
12 ounces (jar) Italian Giardiniera – (use the juice save the veggies for sandwich toppers)
12 ounces (jar) pepperoncini peppers -use half if you want less spicy
1 envelope Italian salad dressing (zesty Italian)
10 ounce can condensed beef broth
Put it all in the crock pot the night before you want to eat it as this can cook up to 18 hours. (have done it in 8 and it was still good.) When the meat is tender shred it with two forks and serve the meat and veggies on buns or in baked potatoes.
NOTES: You can add a few tablespoons of brown sugar to this to sweeten it up. Some people don't like tart foods (I added two tablespoons brown sugar and it was perfect for us).
We tried this with pork and it was phenomenal.
LDHAWKE98 Notes:
The Italian Giardiniera contains veggies as well as juice. I knew if I added the veggies they would turn into mush. So I separated the juice from the veggies and only added the juice to the crock pot. I refrigerated the veggies to top on our sandwiches. I heated them up before using.
I used a half of the jar of the pepperoncini peppers
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