Oven Braised Pork Roast with Red Cabbage and Leek

 

Oven Braised Pork Roast with Red Cabbage and Leek
Oven Braised Pork Roast with Red Cabbage and Leek

Oven Braised Pork Roast with Red Cabbage and Leek

 

 

4 tsp paprika, divided

2 tsp dried thyme, divided

1½ tsp salt, divided

1½ tsp black pepper, divided

1 tsp dried sage

2 tbsp olive oil

1 pork roast (2 lbs)

1 small red cabbage, quartered and sliced (1 lb / 6 cups)

1 leek, cleaned and sliced (¾ lb / 6 cups)

1 large carrot, julienned (5 oz)

1½ cups beef broth

1 tbsp tomato paste

 

Preheat oven to 350℉. Heat olive oil in a skillet over medium-high heat.

Combine 2 teaspoons paprika, 1 teaspoon thyme, 1 teaspoon salt, 1 teaspoon pepper, and sage in a small bowl. Dry pork roast using paper towels and rub with spice mixture. Add pork to hot oil and brown on all sides. Remove pork from the pan and place in a 10”x13” baking pan.

Arrange cabbage, leek and carrot around pork roast in the pan. Combine remaining spices, beef broth and tomato paste, pour evenly over vegetables.

Cover pan with aluminum foil and cook in the oven for 1½ hours or until pork reaches an internal temp of 145℉. Allow pork roast to rest for 5 minutes before slicing.

 

4 servings, 300 calories per serving

Hack: Leftovers can be stored in the refrigerator for up to 5 days or frozen in tightly sealed containers for up to 3 months.

Hack:  Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need.  They’ll wrap the leftover pieces and put them back on the shelf for sale.  If you find that you have leftover cabbage, use it to make this tasty Roasted Red Cabbage with Shrimp or Broccoli Coleslaw!

 

 

Cauliflower Buffalo Bites

Cauliflower Buffalo Bites
Cauliflower Buffalo Bites

Cauliflower Buffalo Bites

 

1 head cauliflower, cut into bite-sized florets

½ cup flour

½ cup water

Dash hot, sriracha or wing sauce

¼ tsp garlic powder

¼ tsp onion powder

¼ cup hot, sriracha or wing sauce

3 tbsp butter, melted

 

Preheat oven to 450℉. Line a baking sheet with parchment paper and spray with cooking spray.

In a medium bowl, mix together flour, water, onion powder and garlic powder. Add a dash of hot sauce.

Add cauliflower to batter and toss to evenly coat. Lay in a single layer on a baking sheet.

Bake for 20 minutes or until just beginning to brown.

In a medium bowl, mix hot sauce and butter. Add cauliflower and toss to coat. Return to baking sheet.

Bake for an additional 5 minutes or to desired brownness.

Serve with ranch or blue cheese dressing.

4 servings, 190 calories per serving (excluding dressing)

Hack: To reheat, place on a baking sheet lined with parchment paper. Heat at 375℉ until heated through, about 10 minutes

 

 

Scrambled Egg with Spinach, Tomato and Onion

Scrambled Egg with Spinach, Tomato and Onion
Scrambled Egg with Spinach, Tomato and Onion

Scrambled Egg with Spinach, Tomato and Onion

 

½ sweet onion, chopped

¾ cups vegetable broth

8 ounces frozen spinach

1 tomato, chopped

Balsamic Vinegar to taste

Salt to taste

2 eggs

Splash of milk

Cooking spray

 

Place onion in a saute pan with ¼ cup broth. Cook over medium-low heat until onions are soft and golden. Add vegetable broth as needed, ¼ cup at a time. Add spinach and tomato. Turn up the heat to medium and simmer until most of the liquid is gone. Add balsamic vinegar and salt to taste. Remove to plate.

Add eggs and milk to a small bowl and scramble with a fork. Spray saute pan with cooking spray. Add eggs and cook to desired doneness. Add salt and pepper to taste. Remove to plate with spinach mixture and enjoy!

One serving, 297 calories

 

 

Homemade Egg Salad

Homemade Egg Salad

Homemade Egg Salad

 

5 eggs

⅓ cup Dill Greek Yogurt Dip

2 tablespoons chopped onion

2 tablespoons sweet or dill relish

Salt and pepper to taste

 

Put eggs in a saucepan and cover with water. Cover the pan and bring water to boil. Remove from heat and let the pan sit, still covered, for 15 minutes.

After 15 minutes, drain hot water from the pan and fill with cold water and ice to cool eggs. Peel eggs.

Chop eggs and combine with yogurt, onion and relish.

 

Two servings. 275 calories per serving

Hack: This can be served on bread or, if you’re looking to cut back on your carbs, you can serve it with salad greens.  Try mixing in some chopped tomatoes and cucumbers!

Hack: Hard-boiled eggs keep in the refrigerator for one week so consider making a few extra while you’ve got the water boiling! They make a great snack alone, pickled or deviled eggs.