Pork Parmigiana
1 Package Pork Tenderloins (lean)
1-2 Cup Italian season panko breadcrumbs (depending on size of pork and serving)
1 Egg
1-2 cup of Marinara
1/3 cup shredded low fat mozzarella
1 TBSP Olive Oil
In a dish place your breadcrumbs, in another dish place your egg and whisk it. You are going to be dredging the pork here. So take a piece of pork dip it in egg, then breadcrumb. Do the same for the other pieces. When you are done, take a skillet and coat it with olive oil. Place your pork and cook it on both sided for about 5 minutes each (covered). Then take your sauce and pour 1 cup into the saute pan let the pork cook in the meat till it is no longer pink. Remove from the heat and sprinkle your mozzarella, letting the cheese melt. Serve and enjoy.
Tips:
Pork is considered another lean form of protein if you get tired of chicken. If you don't have panko breading use whatever you like. I served this with Whole Grain Barilla Pasta.
Southwestern Goulash
I always wanted to know what Goulash was, it seems to be a popular dish to serve in the cold weather months and is always on Food Channels. So I did a little research and found out that its a popular one pot (love it) dish that consists of meat, potatoes, and vegetables, along with different spices. So I decided to put my own spin on a Fit Cuisine Goulash. Here we go!
1 Lb of ground Turkey
2 TBSP Olive oil
1 can of diced tomatoes
1 can diced tomatoes with green chilies
1/4 cup frozen corn or a small no salt can
2 cups tomato sauce
dash of cumin
2 TBSP minced onion
dash of black pepper
1-2 cups of whole grain elbow pasta or brown rice
Prepare water for pasta or rice. In a saute pan, add your onions, and oil. Heat for about 1 minute, then place your ground turkey in to cook. Cook your turkey so that its no longer pink, then reduce the heat to low add in your, canned tomatoes, corn, sauce, and spices. Cook up your grain of choice. Let the goulash simmer for about 15 minutes so the flavors fill the meat. Drain pasta, turn off the pan, and place your pasta into the Goulash giving it a huge stir. Place on the table and serve.
Tip:
You are getting a complete one pot healthy meal. Serve if you want with a mixed green salad and enjoy.
Spaghetti with Mushrooms and Italian Seasoning
This is a different approach to one of my favorite side dish. I love mushrooms, and thought why not introduce this with some whole grain pasta that everyone enjoys. Lets just say the smell was amazing, so give it a shot and enjoy.
1 Box Whole Grain Pasta
1 Container of slice white mushrooms
1 container of Shitaki mushrooms
2 TBSP olive oil
1 lemon
1 TBSP Parsley
1 tsp Italian seasoning
1 TBSP Parmesan cheese
Cook up pasta according to the box. In a saute pan heat up your olive oil, and place your mushrooms, the zest of the lemon, and all your spices together on medium low heat. Stir a few times. Before draining your pasta, reserve 1 cup of water from it. Toss your spaghetti into the saute pan with the mushrooms, stir altogether. Pour the 1 cup of reserved water toss again and remove from heat. Place into a bowl and garnish with Parmesan cheese and a little more parsley.
Beef with Green Beans and Noodles
1 lb of 90% ground beef
1 TBSP minced garlic
1 Can diced tomatoes
1 TBSP Italian seasoning (Ms. Dash)
2 cups marinara sauce
1 6 oz bag frozen cut green beans
1 Bag wide whole wheat noodles
Boil water for noodles. In a saute pan heat olive oil and garlic, then place in your chopped beef. Cook the meat until it is no longer gummy. Then reduce the heat to low, add your diced tomatoes, seasoning, green beans and marinara sauce. Cover and let the whole thing simmer for 15 minutes. Cook up you noodles, and drain them. Place the noodles in a big bowl. Remove the meat from the heat and pour it on top of the noodles, give it a good toss, and sprinkle with Parmesan cheese. Serve and enjoy!
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