To keep my breakfasts interesting during this sugar detox, I needed something else besides scrambled eggs! So, here enters the crustless quiche. It was very tasty! I first made it yesterday but today even reheated it is delicious. I know I won’t be able to eat all of it right away so I froze some of it and plan to microwave it to heat it up. That way it will last me more than a few days. Love the ease of it!
One bonus of a dish like this is that you can really substitute any vegetables into it that you want. My only recommendation is that if you do not use zucchini, reduce the amount of coconut flour. I mainly had the coconut flour in there to absorb the zucchini’s extra moisture. Other than that, add any veggies you have on hand to it. And, for that matter, you could substitute any meat into it besides bacon or even leave the meat out if you want. I LOVE how versatile quiche can be.
2 carrots, shredded
1 zucchini, shredded
1 yellow paper, thinly sliced
2 heaping Tbsp. coconut flour
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. sea salt
1/2 tsp. fresh papper
6 strips bacon, cooked and cut into small pieces
1 Tbsp. coconut oil or olive oil
Combine all ingredients in a large bowl, mixing well. Grease a 9 x 13 well and pour ingredients into the pan.
Bake at 375 for 30 minutes or until an knife inserted in the center comes out clean.
Slice and serve. Extra quiche can be frozen and reheated in the microwave.
True Spaghetti Carbonara, from what I understand (and please correct me if I am wrong) is made with spaghetti, eggs, pecorino Romano cheese, and bacon or pancetta. This dish was a play on that tonight using penne and some fresh vegetables in place of the spaghetti.
The result was a perfectly light pasta dish that was delightful for dinner. I was a little wary of throwing a raw egg into something that was already technically done cooking – you put the egg and cheese on the cooked pasta after you drain it and let the heat of the cooked pasta cook the egg and melt the cheese. But, the egg cooked up just fine on the hot pasta. Why was I worried. And, this dish was just delicious! We all loved it! (Yes, all of us – even my two little peanuts!)
I served it with a caprese salad on the side. Yum!
Tomato and Asparagus “Carbonara”
Recipe adapted from Cooking Light September 2012
1 Tbsp. olive oil
1 lb. asparagus, trimmed
2 tsp. garlic, minced
1 pint cherry tomatoes, halved
8 oz. pancetta, diced
1/2 c. pecorino Romano cheese, finely grated
salt/pepper to taste
1 large egg
8 oz. multi-grain penne pasta
1/4 c. fresh basil, chopped
Heat a large pot of water to boiling over high heat.
Meanwhile, in a large sauce pan, heat olive oil over medium high heat. Add asparagus and sauté for 3-4 minutes. Add garlic and sauté for 1 more minute. Add tomatoes and pancetta and continue sautéing until tomatoes and asparagus are tender, about 5-6 minutes.
In a small bowl, combine egg, cheese, and salt/pepper. Stir with a whisk to blend.
When water is boiling, add pasta and cook to al dente (7-10 minutes). Drain pasta (DO NOT RINSE PASTA) and return to pan. Toss pasta with egg mixture immediately. Add tomato mixture, tossing until sauce thickens. Divide equally among plates and top with fresh basil. Serve immediately.
Husband Rating: 9 out of 10
Food for Thought: The original recipe had no pancetta in it and although we liked the flavor that it added, if you were looking for a “Meatless Monday” idea, you could easily leave that out. I think that there could be other vegetables that would be delicious in this recipe. Broccoli and spinach come to mind right away. What are your thoughts? What veggies do you think might work nicely in this dish?
We had a bunch of pork tenderloins and so inspired by a meal I had recently had at a restaurant, I looked up pork tenderloins using maple bacon. This recipe is what I found and it was delish! I would say the pepper was a bit intense in the rub and I might cut back on it a bit next time. However, it was overall delicious, a great warm meal on a cool Fall day!
Preheat oven to 375 degrees.
Place rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the plastic wrap from the tenderloins and top each with 3 slices of maple bacon.
Place the roasting pan in the oven and bake for 30 to 40 minutes minutes or until thermometer inserted in tenderloin registers 160 degrees F. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes. Slice and serve.
Husband Rating: 8 out of 10
This is another one of those great make ahead marinades that I did with my friends. You can toss it all together and keep it in your fridge for up to a week or freeze and thaw when you are ready to cook. The kids loved the sweetness but it wasn’t overly sweet for my husband and me. I used pork tenderloin in it but it would also be delicious with chicken, maybe on kabobs with large chunks of grilled pineapple. Ahhh, next time…. But, it was great with pork. I served it with a rice pilaf and some garlicky greens. It was a nice, summery meal!
1 c. crushed pineapple
1/3 c. soy sauce
1/3 c. honey
1/4 c. cidar vinegar
2 cloves garlic, minced
1 tsp. garlic powder
1/4 tsp. powdered cloves
Toss all of the ingredients together in a large freezer bag. Add your choice of meat (I used 2 pork tenderloins) and marinate in the fridge for several hours or freeze. Be sure to thaw in the fridge when you are ready to cook.
I grilled the pork over medium heat for about 8 minutes a side. But cooking times will vary depending on the meat you use.
Spicy Shredded Pork Sandwiches with Avocado
1 pork tenderloin
2 Tbsp. lime juice
1 Tbsp. olive oil
2 tsp. cumin
1 Tbsp. olive oil
1 onion, chopped
1/2 jalapeno, seeded and diced
1 tsp. garlic powder
1 tsp. cumin
1/2 tsp. chili powder
1/4 c. mayo
1 tsp. lime juice
1/2 tsp. chipolte chili powder
hearty bread (I used a 9-grain bread)
In large freezer bag, combine first four ingredients and marinade for 4+ hours.
Prepare the pork. Grill it for about 8 minutes per side on medium heat until it was medium well. Then, let it sit 5 minutes before shredding.
While pork sits, saute onion, jalapeno, garlic powder, cumin, and chili powder in olive oil. Add shredded pork and remove from heat. Do not cook too long or it will become dry.
Whisk together mayo, lime juice, and chipotle chili powder.
Spread a thick layer of the chipotle lime may on the bread and add a layer of avocado and pork. Maybe even put a dollop of mayo on your plate to dip the sandwich in. It’s that good!
Husband Rating: 7 out of 10
Food for Thought: The mayo was too spicy for my little guys so they had their sandwiches without. But, my husband and I loved it! You could easily prepare the marinade for the pork and stick it in the freezer as well as in a separate bag put the onion mixture raw. Then, on cooking day, simply thaw the pork and cook as directed. Saute the onion as directed as well and serve.
Mmmmm, this was sweet and delicious. For the first time, I think I should have marinated two tenderloins instead of one because both of the boys ate so much, my husband and I hardly got any. As a bonus, it is super simple, needing only 5 ingredients! Needless to say, this will be going on a list of recipes to use regularly.
Honey-Ginger Glazed Pork Tenderloin
Recipe adapted from Cooking Light Jan. 2012 issue
1 Tbsp. grated fresh ginger
3 Tbsp. honey
1 Tbsp. lemon juice
1 Tbsp. g/f soy sauce
1 (1-pound) pork tenderloin
Combine all ingredients in a large Ziploc bag. Either freeze or let sit in fridge for several hours. If frozen, thaw in refrigerator.
To grill, heat grill to medium-high heat. Place tenderloin on grill. Baste tenderloin when turning with leftover marinade. Cook about 7 minutes a side until 145 degrees inside or to desired doneness.
Let sit for 5 minutes before cutting open.
While pork is sitting, pour any reserved marinade into a small sauce pan and cook over high heat until boiling and caramelized. Remove from heat.
Slice pork and drizzle with glaze.
Food for Thought: This could also be pan cooked as well browning the meat and basting throughout the cooking process. If you cook it in a pan, you will not need to cook the reserve marinade. Simply add any that is left into the pan about 5 minutes before the pork is done to allow it to boil. Make sure to scrape all those delicious caramelized bits off the bottom of the pan when you serve it!
We have tried several different recipes and methods for cooking pot stickers and I think tonight I finally found the best yet! I adapted the recipe from one I found in Martha Stewart Living and let me just say, Martha must be a wizard at making and assembling these pot stickers because it definitely took me longer than her 45 minute hands on time listed. But, even though they were tedious, the result turned out great and it made a big enough batch that we ate dinner tonight and stuck the other half in the freezer for a future meal.
Pork and Cabbage Pot Stickers
6+ Tbsp. vegetable oil, divided
1 head napa cabbage, thinly sliced (about 6 cups)
1 3/4 tsp. fine sea salt, divided
1 large vidalia onion, thinly sliced
1/2 c. chopped fresh chives
1/4 c. thinly sliced scallions, plus more for garnish
3 Tbsp. minced garlic
1 lb. ground pork
2 Tbsp. sesame seeds
1/4 c. sesame oil
1/2 tsp. freshly ground pepper, divided
1/2 c. soy sauce
1/2 c. rice vinegar
approx. 80 pot sticker wrappers (two packages for me)
2 large egg whites
In a large skillet, heat 1 Tbsp. vegetable oil. Add cabbage and saute until translucent, about 3-5 minutes. Season with 1/2 tsp. salt and remove from heat to a large bowl.
Heat another Tbsp. oil and add onion slices. Saute until translucent, about 3-4 minutes. Season with 1/2 tsp. salt and add to bowl with cabbage.
Place cabbage and onion in a food processor or blender and chopped until just coarsely chopped. Return to bowl
Heat 1 Tbsp. oil and add chives and ground pork. Cook until ground pork is just browned. Add to cabbage mixture. Stir in the scallions, garlic, sesame seeds, sesame oil, 3/4 tsp. salt and 1/4 tsp. ground pepper. Stir to combine and let cool.
Meanwhile, make the dipping sauce by combining soy sauce, 1/4 tsp. ground pepper, and rice vinegar into a bowl. Whisk to combine and set aside until later.
After cabbage mixture has cooled, begin assembling pot stickers. Working one at a time, brush edges of wrapper with egg white. Scoop 2 tsp. cabbage mixture in middle of wrapper. Fold over making half-circle and press edges together to seal. Set aside on a baking sheet lined with parchment paper. Continue until all are assembled (approximately 80 pot stickers).
In a large skillet, heat 1 Tbsp. vegetable oil until shimmering. Working in batches, add pot stickers and brown, approximately 1-2 minutes per side. Set aside on a dish and continue until all are browned. (If freezing, let cool and freeze at this point. Then, thaw on parchment paper and follow directions below to cook.)
Lay a single layer of pot stickers in a large skillet and fill about 1/4 in. deep with water. Put tight fitting lid on top and steam pot stickers for about 2-3 minutes until hot through.
Remove from pan, garnish with green onion, and serve with dipping sauce.
Husband Rating: 9.5 out of 10
Food for Thought: I have also made these with spinach and finely chopped carrots in the filling. For the carrots, make sure to saute them a bit so they aren’t too firm.
This recipe, adapted from Cooking Light magazine, turned out delicious. I didn’t like the corn tortillas that it called for and wished I had instead done flour. However, the rub on the pork was amazing and the salsa was delicious. It is a great, summery meal.
Mince chipotle chili and combine with the olive oil. Rub even over the pork tenderloin.
Combine oregano, chili powder, cumin, salt, and pepper. Rub over the tenderloin and let it sit for 30-45 minutes.
Heat grill to high heat.
Grill pork tenderloin 8-10 minutes per side until cooked through (until approx. 145 degrees). Remove from heat, keep warm, and let sit 5 minutes before chopping roughly.
To prepare salsa, grill pineapple for 5 minutes per side on medium heat. (It is helpful to spray the cold grill with cooking spray to prevent sticking).
Chop pineapple into medium chunks and combine with cilantro, red onion, lime juice, and salt.
Serve pork and salsa over tortillas.
Husband Rating: 8 out of 10
Food for Thought: When we realized we didn’t like the corn tortillas, we at our pork and salsa over the corn and black beans I had on the side and scooped it up with tortilla chips. It tasted great this way. It also would be good shredded and served with traditional taco toppings (lettuce, cheese, sour cream, salsa) if you prefer. If you would like a little more heat in the salsa, finely chop some jalapeno and add it to the mixture.
I liked the look of this recipe when I found it but was less than enthused when I saw it on the menu for tonight. However, I am glad I made it anyway because it turned out amazing! I will definitely be making this again soon. The kids ate it in tortillas with brown rice but my husband and I liked it better just on brown rice, no tortilla.
Baja Pork Stir Fry
Recipe adapted from Cooking Light , September 2011 issue
1/4 c. chicken broth
1 1/2 tsp. cornstarch
1 1/2 tsp. cumin, divided
2 garlic cloves, minced
1 lb. pork tenderloin, cut into 1 inch pieces
3/4 tsp. salt, divided
1/2 tsp. pepper, divided
2 Tbsp. olive oil, divided
1/2 red onion, cut into wedges
1/2 c. each red, yellow, and orange bell peppers, julienne cut
1/3 jalapeno pepper, minced
15 cherry tomatoes, halved
1/4 c. fresh cilantro chopped
Combine the first 4 ingredients and set aside.
Sprinkle pork with 1/4 tsp. salt, 1/4 tsp. pepper, and 1/2 tsp. cumin.
Heat a large skillet over medium high heat and add 1 Tbsp. olive oil. Add pork and cook 3 minutes, browning on all sides. Remove pork from pan and set aside.
Add remaining 1 Tbsp. olive oil to pan over high heat. Add onion and stir fry for 1 minute. Add bell peppers and jalapeno and stir fry 1 additional minute. Return pork to the pan and stir fry for 1 minute. Stir in broth mixture and remaining salt/pepper. Bring to a boil.
Remove from heat and add tomatoes and cilantro. Serve over brown rice.
Husband Rating: 8.5 out of 10
Food for Thought: This is an easy freezer meal – one that only requires chopping and tossing items into bags – my favorite kind to do! To prepare this meal for the freezer, simply cut up the pork, add sseasoning and put into one freezer bag. Chop peppers and store in a separate bag. Chop onion and put into it’s own bag. Toss chicken broth ingredients into yet another bag. Place all four individual bags into one larger gallon bag and freeze all together. On cooking day, thaw pork and broth mixture before cooking. Leave the peppers and onion frozen. Buy the tomatoes and cilantro fresh the week you are serving the meal.
This recipe could also be known as the “I-needed-a-way-to-use-up-my-Easter-ham” Soup. As good as our Easter meal turned out, I didn’t think I could do another meal of reheating the ham or ham sandwiches and I know that the kids were getting sick of ham too. I didn’t want to waste it so needed to get creative on how to use up what was left. And, thanks to a tip from my mother-in-law about using the ham bone for a soup, came across this recipe.
15 Bean Soup
Recipe adapted from www.allrecipes.com (The Best Bean and Ham Soup)
1 20-oz. package 15 bean mixture, soaked over night
1 ham bone
2 cups cubed ham
1 large onion, diced
5 carrots, sliced
1 14.5-oz. can diced tomatoes
4 c. vegetable stock
2 Tbsp. Worcestershire sauce
2 Tbsp. Dijon mustard
1 Tbsp. chili powder
4 bay leaves
1 tsp. ground pepper
1 Tbsp. dried parsley
3 Tbsp. lemon juice
1 c. chicken broth
1 tsp. salt
Put soaked beans in a large pot and fill with water to about 1 inch above beans. Bring to a boil and simmer for 45 minutes.
Drain the beans. Return to pot and add remaining ingredients. Bring to a boil. Reduce heat to low and simmer covered for 4-5 hours, stirring occasionally. If there isn’t enough liquid, add additional chicken broth. Serve with bread.
Husband Rating: 8 out of 10
Food for Thought: Soups are easy for freezer cooking. For this one, I would just cook it through and then after it cools, put it in a freezer bag. Double bag it before freezing. To serve, simply thaw and reheat.