This is a quick and easy dinner and tastes delicious! Its a nice one-dish dinner that is loaded with veggies, tender pork and ad a bold Asian inspired flavor. A bed of coconut rice would be a perfect accompaniment!
Spicy Sweet and Sour Pork
Prep Time: 20 minutes
Yield: 4 servings (serving size about 1 1/2 cups)
1/4 cup slivered almonds
1 pound pork tenderloin cut into 3/4 inch cubes
2 T cornstarch, divided
3 T low-sodium soy sauce, divided
1 8-ounce can pineapple chunks in juice, undrained
1/4 cup cider vinegar
2 T ketchup
3 tsp Sriracha (hot chile sauce)
1 T canola oil
1 cup chopped onion
1 tsp minced ginger
1/2 tsp minced garlic
1 cup chopped green bell pepper
1/4 cup slivered green onions
Preheat oven to 400 degrees. Place almonds on a baking sheet; bake for 4 minutes or until toasted and set aside. While almonds cook, combine pork, 1 T cornstartch and 1 T soy sauce; toss well to coat. Drain pineapple in a sieve over a bowl, reserving juice. Combine Juice, remaining 1 T cornstarch, remaining 2 T soy sauce, vinegar, sugar, ketchup and Sriracha, stirring with a whisk. Heat a large skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add pork to pan, saute 3 minutes. Add 1 cup onion, ginger and garlic; saute 1 minute. Stir in pineapple and bell pepper, saute 3 minutes stirring frequently. Stir in vinegar mixture; bring to a boil. Cook 1 minute; stirring constantly. Sprinkle with almonds and green onions.
Coconut Rice: Combine 1 cup uncooked basmati rice, 1 1/4 cups water, 1/2 cup light coconut milk and 1/4 tsp salt in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 16 minutes or until liquid is absorbed.
10.11.2010
Healthy Makeover Pumpkin Bread from the Titanium Chef
Pumpkin bread is one of my all time favorite fall recipes! Sadly these type of quick breads can be really unhealthy...lots of oil and sugar. This recipe has half the sugar of a normal one and only a little oil! And the best part is that you will never notice a difference, that is how good it is! Throw in a handful of chocolate chips to make it a tasty dessert!
Healthy Makeover Pumpkin Bread
1 cup light brown sugar
2 large egg whites
1 cup pure pumpkin (not pumpkin pie mix)
1/4 cup canola oil
1/3 cup low-fat plain yogurt
1 tsp vanilla extract
1 cup all purpose flour
3/4 cup whole wheat flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp baking soda
1/2 tsp salt
Preheat oven to 350 degrees. Spray 8 1/2" by 4 1/2" meatal loaf pan with cooking spray. In large bowl, with wire whisk, combine brown sugar and egg whites. Add pumpkin, oil, yogurt, and vanilla extract; stir to combine. In medium bowl, combine all purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, baking soda and salt. Add flour mixture to pumpkin mixture; stir until just combined. Do not overmix. pour batter into prepared pan. Bake 45 to 50 minutes or until toothpick inserted in center of loaf comes out clean. Cool in pan 10 minutes. Remove from pan and put on cooling rack; cool completely. There are 16 servings in this loaf; each one has 140 calories and 4 grams of fat.
Healthy Makeover Pumpkin Bread
1 cup light brown sugar
2 large egg whites
1 cup pure pumpkin (not pumpkin pie mix)
1/4 cup canola oil
1/3 cup low-fat plain yogurt
1 tsp vanilla extract
1 cup all purpose flour
3/4 cup whole wheat flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp baking soda
1/2 tsp salt
Preheat oven to 350 degrees. Spray 8 1/2" by 4 1/2" meatal loaf pan with cooking spray. In large bowl, with wire whisk, combine brown sugar and egg whites. Add pumpkin, oil, yogurt, and vanilla extract; stir to combine. In medium bowl, combine all purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, baking soda and salt. Add flour mixture to pumpkin mixture; stir until just combined. Do not overmix. pour batter into prepared pan. Bake 45 to 50 minutes or until toothpick inserted in center of loaf comes out clean. Cool in pan 10 minutes. Remove from pan and put on cooling rack; cool completely. There are 16 servings in this loaf; each one has 140 calories and 4 grams of fat.
10.04.2010
Stuffed Pepper Soup from The Titanium Chef
I think fall might finally be coming, its been a record high September where I live but the forcast this week is rainy and 70 degrees, perfect soup weather! This soup is really easy to put together and has a delicious flavor and the best part is that it is good for you! Give it a try!
Stuffed Pepper Soup
Makes 8 cups
Prep time: 15 minutes
Cook time: 30 minutes
1 lb lean ground beef or turkey
1/2 onion, diced
2 stalks celery, diced
1 lb bell peppers diced (approx 3 large)
2 cloves garlic, minced
1 (14.5 oz) can diced or crushed tomatoes
2 cups water or low sodium beef broth
1 T beef base
salt and pepper
rice
In a large stock pot, crumble ground beef and stir in onion, celery, peppers and garlic. Heat over high to brown beef and sweat and soften the vegetables. About 10 minutes. Add tomatoes, beef stock or water and beef base. Simmer 15 minutes or longer until ready to serve. Taste and season with salt and fresh ground pepper. Serve with fresh rice.
Stuffed Pepper Soup
Makes 8 cups
Prep time: 15 minutes
Cook time: 30 minutes
1 lb lean ground beef or turkey
1/2 onion, diced
2 stalks celery, diced
1 lb bell peppers diced (approx 3 large)
2 cloves garlic, minced
1 (14.5 oz) can diced or crushed tomatoes
2 cups water or low sodium beef broth
1 T beef base
salt and pepper
rice
In a large stock pot, crumble ground beef and stir in onion, celery, peppers and garlic. Heat over high to brown beef and sweat and soften the vegetables. About 10 minutes. Add tomatoes, beef stock or water and beef base. Simmer 15 minutes or longer until ready to serve. Taste and season with salt and fresh ground pepper. Serve with fresh rice.
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