Pan Fried Rice Noodles

Pan Fried Rice Noodles
Pan Fried Rice Noodles

Pan Fried Rice Noodles

 

2 oz rice noodles

1 tbsp vegetable oil, divided

2 green onions

1 cup Best Classic Meatloaf Recipe (4 oz)

1 dried Thai chili pepper (optional)

2 tsp soy sauce

½ tsp sesame oil

¼ tsp sugar

½ tbsp Chinese black vinegar

¼ tsp black pepper

 

Place the rice spaghetti container that allows it to lay flat.  Cover with cool water and allow to soak for 1 hour.  Drain and return to the container.   Massage a small amount of oil over the strands and set them aside.

Thinly slice green onion and crumble meatloaf.  Set aside.

Mix soy sauce, sesame oil, sugar, vinegar and black pepper in a small bowl and set aside.

Heat oil and Thai pepper in a wok or heavy skillet over medium-high heat.

Add spaghetti, green onion and meatloaf to wok.  Cook until spaghetti is slightly browned, about 5 minutes. Use tongs to toss frequently for even browning and to prevent spaghetti from sticking together Pour in soy sauce mixture and stir to deglaze the pan.

Remove from wok immediately, garnish with additional green onions and serve.

1 serving,  635 calories per serving

Hack:  I’ve used leftover meatloaf in this recipe but you can use any leftover meat that you have on hand!

Hack:  For more variety, add some sauteed fresh or leftover veggies of your choice.

Hack:  Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.

Summer Squash Sausage Skillet

This summer squash sausage skillet combines caramelized onions and summer squash with Italian sausage for an easy one-pan meal that’s low in carbs and calories!

Summer Squash Sausage Skillet
Summer Squash Sausage Skillet

Summer Squash Sausage Skillet

 

water

2 Italian sausage links (6 oz)

1 medium summer squash (12 oz)

½ Vidalia or sweet onion

4 tbsp butter

½ tsp dried thyme

½ tsp dried rosemary

½ tsp garlic powder

¼ tsp salt

¼ tsp black pepper

 

Pour water into a skillet until it measures ½“ and put on the stove over medium-high heat.  Add Italian sausage links and simmer, turning occasionally, until sausage reaches an internal temperature of 160℉, 12-15 minutes.

While the sausage is cooking, cut summer squash into ¼“ rounds and thinly slice the onion.

Remove sausage from skillet and turn heat to medium-low.  Put butter, thyme, rosemary, garlic powder, salt and pepper in the skillet.  Allow butter to melt and add squash and onion.  Cook, stirring occasionally, until onions and squash are soft and caramelized, about 45 minutes.  Add more butter, if necessary, to keep the food from sticking.

While the vegetables are cooking, slice sausage into rounds. Add the pan when vegetables are done and heat through.

Serve immediately.

 

3 servings, 405 calories per serving

Hack:  Leftovers can be stored in the refrigerator for up to 5 days or frozen in airtight containers for up to 12 months.

Buffalo Pork Chops

These spicy buffalo pork chops are easy to put together and cook up quickly. Have dinner on the table in less than 15 minutes!

Buffalo Pork Chops
Buffalo Pork Chops

Buffalo Pork Chops

 

¼ cup blue cheese dressing

2 tbsp hot sauce

1 tbsp olive oil

2 boneless pork chops, about 6 oz each

¼ cup finely chopped celery

2 slices swiss cheese

 

Mix together blue cheese dressing and hot sauce.  Set aside.

Allow pork chops to rest a room temperature for 30 minutes prior to cooking.  Dry with paper towels.  Sprinkle with salt and pepper, if desired.

Heat olive oil over medium heat.  Add pork chops and cook for 3 minutes and flip.  Cook for an additional 3-4 minutes or until the internal temperature is 145℉.  Remove from the pan.

Add celery to the pan and saute for 3 minutes.  Move celery to the side and return chops.  Cover each chop with equal amounts of celery.  Divide blue cheese dressing mixture evenly over pork chops.  Cover each chop with one slice of swiss cheese.

Cover pan with a lid, remove from heat and allow to rest for 3 minutes or until cheese is melted.

Serve immediately.

Recommended side dish:  Easy Vegetable Rice

 

2 servings, 550 calories per serving

Hack:  Leftovers can be stored in the refrigerator for up to 5 days.

Hack:  Dehydrated vegetables can be used in this recipe.

 

Chicken Guacamole Wrap

This chicken guacamole wrap sandwich is a cool and refreshing treat that’s low in calories. It’s also a great way to use leftover chicken and guacamole!

Chicken Guacamole Wrap
Chicken Guacamole Wrap

Chicken Guacamole Wrap

 

1-2 boneless skinless chicken breast (¾ lb total)

4 cups water (or enough to cover)

1 sprig fresh rosemary (½ tsp dried)

½ tsp salt

½ black pepper

1 bay leaf

1 clove garlic, minced (1 tsp)

2 slices fresh onion

1 tbsp lemon juice

Easy Guacamole Dip

1 large fresh tomato, sliced

1 cup baby spinach

4 large whole wheat wraps

 

Place chicken breast(s) in a saucepan and cover with water.  Add rosemary, salt, pepper, bay leaf, garlic, onion and lemon juice.

Cover the saucepan with a lid and put it on the stovetop over medium heat.  Bring to a simmer and lower heat to medium-low.  Simmer until the chicken reaches an internal temperature of 160℉, about 6-10 minutes, depending on the size of the breast(s).

Remove chicken from water and allow it to cool.*  Cut it into thin slices.

Lay out a wrap on a flat surface.  Line ¼ of chicken slices across the wrap, slightly off circle to allow room for rolling.  Top with ¼ cup guacamole, several tomato slices and ¼ cup baby spinach leaves.

Roll the wrap to form the sandwich (see hack below) and serve immediately.  Store any leftovers in the fridge and assemble wraps as needed.

*At this point, the chicken can be stored in the refrigerator for up to 5 days or frozen for up to 4 months.

4 servings, 380 calories per serving

Hack:  Wondering how to roll a wrap sandwich so it doesn’t fall apart?  Check out these easy instructions!

Hack:  You can use leftover chicken in this recipe!

Hack:  Although I have listed particular spices in this recipe, you may adjust this according to your individual taste.

Hack:  Ever wonder how to tell if an avocado is ripe?  How long it will be good after you buy it?  Check out these tips to find out!

Hack: Check out the salad bar for small amounts of this ingredient list

Hack: Place waxed paper or parchment paper between wraps, seal in a freezer bag and store in the freezer for up to 2 months.

 

Stewed Beef with Egg Noodles

Stewed Beef with Egg Noodles
Stewed Beef with Egg Noodles

Stewed Beef with Egg Noodles

 

6 oz beef, cut into 1” cubes

2 tbsp flour

2 tbsp olive oil

½ cup red wine (non-alcoholic or regular)

1½  cups beef broth

1 clove garlic, minced (1 tsp)

1 cup chopped onion

1 green bell pepper, chopped

1 carrot, chopped

1 celery stalk, chopped

¾ cup fresh mushrooms, sliced (5 oz)

1 tbsp cornstarch

¼ cup water

2 cups uncooked egg noodles

 

Sprinkle flour over beef cubes and toss to coat.

Heat olive oil in a heavy skillet over medium-high heat.  Add beef and stir gently until browned, about 5 minutes.  Add wine and beef broth.

Add garlic, onion, pepper, carrot, celery, and mushrooms.  Bring to boil.

Turn the heat down to low and simmer for 2½ hours.

Dissolve cornstarch in water and stir into pan.  Simmer, stirring constantly, until thickened, about 2 minutes.

Cook egg noodles according to package directions and serve covered with stewed beef.

 

3 servings, 505 calories per serving

 

Hack:  Store leftover stewed beef and egg noodles separately to avoid soggy egg noodles.

Hack:  Store leftovers in the refrigerator for up to 5 days or freeze for up to 6 months.

Hack: Although egg noodles can be frozen, they are better cooked fresh.  If possible, only cook what you’ll be using within 5 days.

Hack:  Frozen or dehydrated vegetables will work well in this recipe

Pork Chop with Apple Butter and Onion

Pork Chop with Apple Butter and Onion is a quick and easy one-pan recipe that makes dinner a snap!

Pork Chop with Apple Butter and Onion

Pork Chop with Apple Butter and Onion

 

1 boneless pork chop, 4 oz

Dried rosemary

Salt

Pepper

2 tsp olive oil, divided

¼ sweet onion, thinly sliced

1 ½ tsp apple cider vinegar

2 tbsp Old Fashioned Apple Butter

 

Preheat oven to 400℉.

Heat 1 tsp olive oil in an oven-safe skillet over medium-high heat.  Dry pork chop with a paper towel and sprinkle with rosemary, salt and pepper.

Place pork chop in pan and sear on both sides.  Remove from the pan.

Lower heat to medium-low and add remaining olive oil and onions to the skillet.  Cook, string frequently, until soft and lightly browned.  Deglaze pan with vinegar.

Top with pork chop and apple butter and place in oven.

Bake for 8-10 minutes or to an internal temperature of 150℉.  Allow to rest for 5 minutes before serving.

 

1 serving, 280 calories

 

 

Slow Cooker Pork and Beans

Slow Cooker Pork and Beans

Slow Cooker Pork and Beans

 

 

1 cup dried white beans such as great northern or navy

3½ cups water, divided

2 cups tomatoes (1 lb)

1 medium onion

3 oz salt pork

4 cloves garlic, minced (4 tsp)

¾ cup tomato paste (6 oz)

1 tsp salt

1 tbsp molasses

1 tbsp brown sugar

1 bay leaf

 

Cover beans with 2 cups of water and allow to soak for 6 – 12 hours. Drain and rinse. Soaked beans can be stored in the refrigerator, tightly covered, for up to 5 days before cooking.

Place beans in a slow cooker and cover with 1½ cups water.

Chop tomatoes, onions, salt pork and garlic and add to the slow cooker.

Add tomato paste, salt, molasses, brown sugar and bay leaf. Stir to combine.

Cook on low for 8-12 hours or until beans are tender. This will depend on bean size and individual slow cooker temperature.

Serve on toast, rice, tortillas or naan, if desired.

 

4 servings, 375 calories per serving

Hack: Beans can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

 

 

Linguine with Squash Sauce

Linguine with Squash Sauce
Linguine with Squash Sauce

Linguine with Squash Sauce

 

1 small butternut squash (1 lb)

1 cup chicken broth

1 tbsp olive oil

½ cup chopped onion

2 cloves garlic, minced (2 tsp)

½ tsp red pepper flakes

¼ tsp sage

⅛ tsp nutmeg

⅛ tsp pepper

½ tsp salt

⅓ cup shredded Parmesan cheese

12 ounces linguine

 

Preheat oven to 400℉

Coat a baking pan with non-stick cooking spray. Cut squash in half lengthwise and remove seeds. Place cut side down in the pan. Roast in the oven until tender, 30-45 minutes.

Remove from the oven and leave it until it’s cool enough to handle. Scoop squash from skins into a large bowl.

Place squash and chicken broth in a blender or food processor and blend until smooth. Set aside.

Heat oil in a pan over medium-low heat. Add onions and saute until translucent, 5-7 minutes. Add garlic and saute until fragrant, about 1 minute. Add squash, red pepper flakes, nutmeg, sage, pepper and salt. Heat to simmer. Add Parmesan and heat until cheese is melted and well incorporated into the sauce. Remove from heat and cover to keep warm.

Cook linguine according to package directions. Serve with squash sauce and garnish with additional Parmesan and chives, if desired.

 

6 servings, 310 calories per serving

Hack: Frozen butternut squash can be used in this recipe.

Hack: Leftover sauce and linguine can be stored in the refrigerator for up to 5 days. They can also be stored in air-tight containers in the freezer for up to 2 months. For better quality, sauce and linguine should be stored separately.

 

 

Chicken Pesto Naan Pizza

 

Chicken Pesto Naan Pizza
Chicken Pesto Naan Pizza

Chicken Pesto Naan Pizza

 

2 tbsp butter

1 small onion, thinly sliced

¼ of one naan dough recipe (¼ lb)

⅓ cup scallion pesto

⅔ cup cooked chicken, cubed or shredded

1 cup mozzarella cheese, shredded (4 oz)

Salt and pepper to taste

 

Melt butter in a skillet over low heat.  Add onions and saute until golden, about one hour, stirring occasionally.  Remove from heat and set aside.

Preheat oven to 450℉.

Sprinkle a sheet of parchment paper with cornmeal.

Roll naan dough into a ball.  Lay on parchment paper, sprinkle with cornmeal and, using a rolling pin, roll the ball into an 8” circle.  Coat the rolling pin with cooking spray if the dough begins to stick.

Slide naan (still on parchment paper) onto a baking sheet or cooking stone.  Bake for 6 minutes.  Remove from the oven and let it cool for 5 minutes.

Spread pesto over naan.  Top with chicken, onions and cheese.

Place pizza back in the oven and bake for 5-7 minutes or until the cheese is melted and bubbly. Sprinkle it with salt and pepper to taste.

 

3 servings, 450 calories per serving

Hack:  Pizza can be stored in the refrigerator for up to 5 days or can be frozen, tightly wrapped, for up to 3 months.

 

Orange Glazed Pork Chops

These orange glazed pork chops are easy to make and are on the table super fast, which makes for a great weeknight meal! Try pairing them with butternut squash!

Orange Glazed Pork Chops
Orange Glazed Pork Chops

Orange Glazed Pork Chops

 

Marinade:
⅓ cup orange juice
⅓ cup soy sauce
4 tsp brown sugar
¾ tsp ground ginger
2 cloves garlic

3 pork chops (5oz each)

2 tbsp vegetable oil

¾ cup orange juice

1 tbsp Dijon mustard

¾ cup brown sugar

½ tsp salt

 

Mix marinade ingredients in a sealable bag or flat container. Add pork chops and allow to marinate in the refrigerator overnight, turning occasionally.

Before cooking, remove pork chops from the refrigerator. Remove from marinade, pat dry and allow to sit at room temperature for 30 minutes.

Heat oil in a skillet over medium heat. Place pork chops in a skillet and allow to cook until the internal temperature reaches 140℉, turning once (4-8 minutes, depending on thickness). Remove from the pan and cover to keep warm.

Mix orange juice, mustard, brown sugar and salt in a small bowl. Add to pan and cook over medium-high heat until thickened, about two minutes, stirring constantly.

Pour orange glaze over pork chops and serve immediately.

 

3 servings, 600 calories per serving

Hack: Leftover orange juice can be frozen for up to 12 months. Pour orange juice into an ice cube tray and place in the freezer until solid. Transfer to freezer bags or freezer-safe containers for storage.