Tags: BBQ, Beef, Cooking, Food, Grilling, One of America's Favorites, Pork, recipes, Smoked, Spare Ribs
Spare ribs (also side ribs or spareribs) are a variety of pork ribs or beef ribs, cooked and eaten in various cuisines around the world. They are the most inexpensive cut of pork and beef ribs. They are a long cut from the lower portion of the pig or cattle, specifically the belly and breastbone, behind the shoulder, and include 11 to 13 long bones. There is a covering of meat on top of the bones as well as between them.
The term comes from Low German ribbesper (referring to pickled pork ribs, cooked on a spit), the parts of which refer, in order, to rib and spit.
* Pork spare ribs are also popular in Chinese and American Chinese cuisine; they are generally called paigu. Cantonese: paigwat; literally “row of bones”).
* In County Cork, Ireland, pork or beef spare ribs are boiled and eaten with potatoes and turnips. This dish is called bodice locally.
In American South cuisine:
Spare ribs have also become popular in the American South. They are generally cooked on a barbecue or on an open fire, and are served as a slab (bones and all) with a sauce. American butchers prepare two cuts:
* Pork spare ribs are taken from the belly side of the pig’s rib cage above the sternum (breast bone) and below the back ribs which extend about 6″ down from the spine. Spare ribs are flatter than the curved back ribs and contain more bone than meat. There is also quite a bit of fat which can make the ribs more tender than baby back ribs.
* St. Louis Cut ribs are spare ribs where the sternum bone, cartilage, and the surrounding meat known as the rib tips have been removed. St. Louis Cut rib racks are almost rectangular.
* Beef spare ribs are taken from the belly side of the cattle’s rib cage above the sternum (breast bone). Beef spare ribs tend to be longer, wider, and sometimes more curved than their pork counterparts, and are cut from the prime rib rump, of which the thicker boneless part becomes the ribeye steak, and the upper tips of the ribs are then cut off and become short ribs.
In Chinese cuisines:
* In Chinese cuisine, pork spare ribs are generally first cut into 3-4 inch (7–10 cm) sections, then may be fried, steamed, or braised.
* In the Cantonese cuisine of southern China, spare ribs are generally red in color and roasted with a sweet and savory sauce. This variety of spare ribs is grouped as one of the most common items of siu mei, or Cantonese roasted meat dishes.
* In American Chinese cuisine, pork spare ribs are generally cooked in char siu style, and often feature as a part of the appetizer dish called pu pu platter.
Spare ribs are usually consumed individually by hand, with the small amount of meat adhering to the bone gnawed off by the eater.
Tags: Beef, Cooking, Cooking Tips, Food, Grilling, Kitchen Hints, Pork, recipes, Ribs, smoking
Smoke those Ribs!…….
It’s important to prepare the pork ribs the night before you are going to smoke them. This will allow the rub to work its magic.The goal of a rub is not to overpower the flavor of the meat, but to add flavor.
Tags: Cooking, Cumin, Cumin Spiced Pork Chops, Dinner, Food, Golden Hominy, Herbs, Pork, recipes, Roasting, Spices, STOUFFER'S Harvest Apples
Today’s Menu: Cumin Spiced Pork Chops w/ Golden Hominy and Harvest Apples
Stayed busy most of the day today. I wasn’t that hungry this morning so for Breakfast I had a couple of slices of toasted wheat bread that I topped with I Can’t Belive It’s Not Butter along with my morning cup of Bigelow Decaf Green Tea. After my morning workout I went to Kroger for a few items and then to McDonald’s to pick up breakfast for Mom and Dad. Back home did a few chores in and around the house. Then I had to change all the tubing to Dad’s oxygen machine, which needs replaced monthly. For dinner tonight I prepared Cumin Spiced Pork Chops w/ Golden Hominy and Harvest Apples.
I picked up a huge package of Pork Chops on my last visit to Costco a couple of weeks ago and had them in the freezer. I got 1 of the Chops from the freezer and let it thaw overnight in the fridge. Then to prepare my Chop I’ll need; The Cumin Spiced Rub which consists of 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. Start by heating the Extra Virgin Olive oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 20 minutes until the thermometer registered 150° (slightly pink), turning after 5 minutes. Let stand 10 minutes before slicing. Fantastic combo of Spices, which makes one incredible Crust on the Chop with the inside being tender and moist! Love this seasoning on Pork!
For a side dish I opened up a can of one of my favorite side dishes, Kroger Brand Golden Hominy. For those that has never had or heard of Hominy; Hominy is a food made from kernels of corn which are soaked in an alkali solution of either lime or lye. The corrosive nature of the solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size. My favorite is the Golden Hominy. If you’ve never tried it do, makes a delicious side dish!
Then for another side dish. I prepared a package of Stouffer’s Harvest Apples, first time I’ve tried this one. An easily prepared way to get a delicious and savory Apple Dish. Easy to prepare; It comes in a microwavable tray. Microwave on high for 6 minutes, let cool and serve! This is a good one to have in the freezer! For dessert later a bowl of Del Monte Sliced Peaches.
STOUFFER’S Harvest Apples
Stouffer’s Simple Dishes Harvest Apples are baked apples that are seasoned with cinnamon. Good question: Why does it matter how apples are harvested? Good to know: Stouffer’s uses hand-picked apples to help ensure the quality of apples. Good to remember: Stouffer’s is supported by the Nestle Research Center, one of the world’s leading centers for nutrition, health and wellness.
Stouffer’s Simple Dishes Harvest Apples:
Baked apples seasoned with cinnamon
Apples, Sugar, 2% Or Less of Soybean Oil, Bleached Wheat Flour, Modified Cornstarch, Ascorbic Acid, Spice. Contains Wheat
For food safety & quality, follow these cooking instructions. Microwave oven cooking: since microwave oven wattage varies, cooking times may require adjusting. Remove tray from box. Remove the cover. Cook on high 1 tray: 5-6 minutes 2 tray: 9-11 minutes. After cooking, let stand in microwave 1-2 minutes. Carefully remove tray from microwave & enjoy! Conventional oven cooking: since ovens vary, cooking heat And times may require adjusting. Preheat oven to 350f. do not exceed 350f. remove tray from box. Remove film cover. Place tray on baking sheet on center rack in oven. Cook 33-35 minutes. Carefully remove baking sheet with tray from oven And let stand on baking sheet 1-2 minutes.
Serving Size 170 G*
Servings Per Container 2
Amount Per Serving
Calories From Fat 25
% Daily Value
Total Fat 3 G 5
Saturated Fat 0 G 0
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 5 Mg 0
Total Carboydrate 43 G 14
Dietary Fiber 2 G 8
Sugars 34 G
Protein 0 G
Tags: Beef, Bison, Brats, Burgers, Cooking, Diabetes, Diabetic Living Online, Food, Grilling, Pork, recipes, Sausages
It’s a Healthy Burgers & Mouthwatering Sandwiches weekend on the way! To help you with that from the Diabetic Living Online website is their version of Healthy Burgers & Mouthwatering Sandwiches. The website has a great selection of Diabetic – Friendly recipes that everyone can enjoy! http://www.diabeticlivingonline.com/
Healthy Burgers & Mouthwatering Sandwiches
These hearty diabetic recipes for burgers and sandwiches, such as grilled chicken, pulled pork, and brats, are full of protein and lower in carbs, making them smart (and delicious) choices for your healthy eating plan. Make a lean beef patty, or opt for a veggie burger or turkey burger—we’ve got burger recipes to satisfy your cravings without weighing you down.
Grilled Herb Burgers
We mixed oregano, basil, onions, and garlic into these beef and turkey patties for an extra-flavorful burger recipe. The light and healthy version is perfect for a summer cookout……
Chicken Brats with Apple Slaw
Don’t let burgers have all the fun. With its zingy cider vinegar slaw piled on top, our grilled chicken bratwurst recipe steals the spotlight at any backyard bash…….
Serve this bratwurst-inspired burger with our shredded creamy apple slaw for a fruity alternative to sauerkraut. Use whole wheat hamburger buns to make it a high-fiber meal…….
* Click the link below to get all the Healthy Burgers & Mouthwatering Sandwiches
Tags: Apples, Baking, Cooking, Diabetes, Diabetic Living Online, Food, Grilling, Herbs, Pork, Pork Chop Recipes, recipes, Spices
Passing along Our Best Pork Chop Recipes off the Diabetic Living Online website. Whether you have Diabetes or not the site has delicious and healthy recipes that everyone can enjoy, so check it out soon! http://www.diabeticlivingonline.com/
Our Best Pork Chop Recipes
Nothing says “home-cooked meal” quite like the pork chop. This versatile cut can be incorporated into all sorts of satisfying and healthy meals. Here are our best diabetic pork chop recipes.
25-Minute Pork Diane
A creamy sauce made with Dijon-style mustard and Worcestershire helps tenderize the pork for a juicy, delicious, and low-calorie dinner. Chives and lemon give your taste buds a refreshing zing……..
Italian Pork Chops
Take your pork chops to the next level with a little balsamic vinegar, garlic, tomatoes, and zucchini. Simply put the pork and veggies in the slow cooker, and let dinner prepare itself. Add orzo on the side to finish off this healthy and balanced meal…….
Sauteed Pork with Apples
Pork chops and applesauce are a classic dinner combo, but you can easily up the gourmet factor and cut the carbs by using real apples instead. This meal contains just 9 grams of carb and fewer than 300 calories………
* Click the link below to get all the, “Our Best Pork Chop Recipes”
Tags: Baking, Cooking, Cooking Tips, Food, Grilling, Kitchen Hints, Loins, Pork, Recopes, Ribs, Roasts
It’s all about the Pork……
* When purchasing pork, look for cuts with lower fat content, such as cuts from the loin or leg.
* Before cooking, trim visible fat to reduce fat content almost in half.
* Cook pork using a low fat cooking method, such as roasting, grilling, broiling, steaming, poaching, braising, or stewing.
* Check internal temperature with a meat thermometer periodically (don’t just wait until the anticipated cooking time is up)
* When turning pork on the grill, use tongs to avoid piercing meat, which allows juices to escape.
Tags: Beef, Bison, Buffalo, Cooking, Cooking Tips, Food, Grilling, Hamburgers, Kitchen Hints, Pork, recipes
Thank you to Ben W. for passing these handy grilling tips for Burgers along to share!……..
* Use high heat and cook them fast! Like most thin meat products, it’s best to apply high and direct heat to your hamburger and cook it as fast as possible. Leave the lid open, crank up the heat and don’t cook them too long or they will dry out.
* Be gentle with that meat! Most people really pack the patties tight and then flatten them down too much. A loosely packed patty makes for a juicy hamburger! If you pack your hamburger patties too tight, you run the risk of drying out the meat and making them tough.
* Make a small indent in the middle of each pattie with a press of your thumb. While it usually only happens if you overwork the beef when forming the patty… from time to time a hamburger can puff up in the middle like a football while it cooks. Making a slight dimple in the middle of the patty with your thumb will stop swelling dead in its tracks.
* Sprinkle a bit of kosher salt on your burgers before putting them on the grill. Contrary to popular belief, seasoning your patties with a light pinch of salt will NOT dry out your burgers there simply isn’t enough salt, or time, for it to draw out any moisture. What it WILL do is wake up and intensify the flavors
Tags: Baking, BBQ, Cooking, Food, Grilling, Loins, One of America's Favorites, Pork, Pork Belly, Pork Chops, recipes, Ribs, Smoked
Pork is the culinary name for meat from the domestic pig (Sus domesticus). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC. Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.
Pork is the most popular meat in East and Southeast Asia, and is also very common in the Western world. It is highly prized in Asian cuisines for its fat content and pleasant texture. The religions of Judaism and Islam, as well as some Christian denominations, forbid pork consumption; the sale of pork is illegal in many Muslim countries, particularly in those with sharia law as part of the constitution, and is severely restricted in Israel (the only country with a Jewish majority).
The pig is one of the oldest forms of livestock, having been domesticated as early as 5000 BC. It is believed to have been domesticated either in the Near East or in China from the wild boar. The adaptable nature and omnivorous diet of this creature allowed early humans to domesticate it much earlier than many other forms of livestock, such as cattle. Pigs were mostly used for food, but people also used their hides for shields and shoes, their bones for tools and weapons, and their bristles for brushes. Pigs have other roles within the human economy: their feeding behaviour in searching for roots churns up the ground and makes it easier to plough; their sensitive noses lead them to truffles, an underground fungus highly valued by humans; and their omnivorous nature enables them to eat human rubbish, keeping settlements cleaner.
Charcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork. Originally intended as a way to preserve meats before the advent of refrigeration, these preparations are prepared today for the flavours that are derived from the preservation processes. In 15th century France, local guilds regulated tradesmen in the food production industry in each city. The guilds that produced charcuterie were those of the charcutiers. The members of this guild produced a traditional range of cooked or salted and dried meats, which varied, sometimes distinctively, from region to region. The only “raw” meat the charcutiers were allowed to sell was unrendered lard. The charcutier prepared numerous items, including pâtés, rillettes, sausages, bacon, trotters, and head cheese.
Before the mass production and re-engineering of pork in the 20th century, pork in Europe and North America was traditionally an autumn dish—pigs and other livestock coming to the slaughter in the autumn after growing in the spring and fattening during the summer. Due to the seasonal nature of the meat in Western culinary history, apples (harvested in late summer and autumn) have been a staple pairing to fresh pork. The year-round availability of meat and fruits has not diminished the popularity of this combination on Western plates.
Pork is the most widely eaten meat in the world, accounting for about 38% of meat production worldwide, although consumption varies widely from place to place. The meat is Taboo to eat in the Middle East and most of the Muslim world because of Jewish kosher and Islamic Halal dietary restrictions. But pork is widely consumed in East and Southeast Asia, Europe, Sub-Saharan Africa, the Americas and Oceania. As the result, large numbers of pork recipes are developed throughout the world. Feijoada for example, the national dish of Brazil (also served in Portugal), is traditionally prepared with pork trimmings: ears, tail and feet.
According to the USDA’s Foreign Agricultural Service, nearly 100 million metric tons of pork were consumed worldwide in 2006 (preliminary data). Increasing urbanization and disposable income has led to a rapid rise in pork consumption in China, where 2006 consumption was 20% higher than in 2002, and a further 5% increase projected in 2007. In 2013 recorded total 109.075 million metric tons of pork were consumed worldwide.
Pork may be cooked from fresh meat or cured over time. Cured meat products include ham and bacon. The carcass may be used in many different ways for fresh meat cuts, with the popularity of certain cuts and certain carcass proportions varying worldwide.
Most of the carcass can be used to produce fresh meat and in the case of a suckling pig, the whole body of a young pig ranging in age from two to six weeks is roasted. Danish roast pork or flæskesteg, prepared with crispy crackling is a national favourite as the traditional Christmas dinner.
Pork is particularly common as an ingredient in sausages. Many traditional European sausages are made with pork, including chorizo, fuet, Cumberland sausage and salami. Many brands of American hot dogs and most breakfast sausages are made from pork. Processing of pork into sausages and other products in France is described as charcuterie.
Ham and bacon are made from fresh pork by curing with salt (pickling) and/or smoking. Shoulders and legs are most commonly cured in this manner for Picnic shoulder and ham, whereas streaky and round bacon come from the side (round from the loin and streaky from the belly).
Ham and bacon are popular foods in the west, and their consumption has increased with industrialisation. Non-western cuisines also use preserved meat products. For example, salted preserved pork or red roasted pork is used in Chinese and Asian cuisine.
Bacon is defined as any of certain cuts of meat taken from the sides, belly or back that have been cured and/or smoked. In continental Europe, it is used primarily in cubes (lardons) as a cooking ingredient valued both as a source of fat and for its flavour. In Italy, besides being used in cooking, bacon (pancetta) is also served uncooked and thinly sliced as part of an antipasto. Bacon is also used for barding roasts, especially game birds. Bacon is often smoked, using various types of wood, a process which can take up to ten hours. Bacon may be eaten fried, baked, or grilled.
A side of unsliced bacon is a “flitch” or “slab bacon”, while an individual slice of bacon is a “rasher” (Australia, Ireland, New Zealand and the United Kingdom) or simply a “slice” or “strip” (North America). Slices of bacon are also known as “collops”. Traditionally, the skin is left on the cut and is known as “bacon rind”. Rindless bacon, however, is quite common. In both Ireland and the United Kingdom, bacon comes in a wide variety of cuts and flavours, and is predominantly known as “streaky bacon”, or “streaky rashers”. Bacon made from the meat on the back of the pig is referred to as “back bacon” and is part of traditional full breakfast commonly eaten in Britain and Ireland. In the United States, back bacon may also be referred to as “Canadian-style Bacon” or “Canadian Bacon”.
The USDA defines bacon as “the cured belly of a swine carcass”, while other cuts and characteristics must be separately qualified (e.g. “smoked pork loin bacon”). “USDA Certified” bacon means that it has been treated for Trichinella.
The canned meat Spam is made of chopped pork shoulder meat and ham.
The pig is well known for being able to be used from nose-to-tail. There are multiple systems of naming for cuts in
America, Britain, Germany, France and other countries.
* Head: This can be used to make brawn, stocks and soups. After boiling, the ears can be fried or baked and eaten separately.
* Spare rib roast/spare rib joint/blade shoulder/shoulder butt: This is the shoulder and contains the shoulder blade. It can be boned out and rolled up as a roasting joint, or cured as “collar bacon”. It is not to be confused with the rack of spare ribs from the front belly. Pork butt, despite its name, is from the upper part of the shoulder. The Boston butt, or Boston-style shoulder, cut comes from this area, and may contain the shoulder blade.
* Hand/arm shoulder/arm picnic: This can be cured on the bone to make a ham-like product, or used in sausages.
* Loin: This can be cured to give back bacon or Canadian-style bacon. The loin and belly can be cured together to give a side of bacon. The loin can also be divided up into roasts (blade loin roasts, centre loin roasts, and sirloin roasts come from the front, centre, or rear of the loin), back ribs (also called baby back ribs, or riblets), pork cutlets, and pork chops. A pork loin crown roast is arranged into a circle, either boneless or with rib bones protruding upward as points in a crown. Pork tenderloin, removed from the loin, should be practically free of fat. This high quality meat shows a very ordered arrangement of muscle cells that can cause light diffraction and structural coloration.
* Fatback: The subcutaneous fat and skin on the back are used to make pork rinds, a variety of cured “meats”, lardons, and lard.
* Belly/side/side pork: The belly, although a fattier meat, can be used for steaks or diced stir-fry meat. Belly pork may be rolled for roasting or cut for streaky bacon.
* Legs/hams: Although any cut of pork can be cured, technically speaking only the back leg is entitled to be called a ham. Legs and shoulders, when used fresh, are usually cut bone-in for roasting, or leg steaks can be cut from the bone. Three common cuts of the leg include the rump (upper portion), centre, and shank (lower portion).
* Trotters: Both the front and hind trotters can be cooked and eaten.
Spare ribs, or spareribs, are taken from the pig’s ribs and the meat surrounding the bones. St. Louis–style spareribs have the sternum, cartilage, and skirt meat removed.
* Knuckles, intestines, jowls and all other parts of the pig may also be eaten.
* Tail: The tail has a very little meat, but many people enjoy the flavor. It can be roasted or fried, which makes the skin become crisp, and the bone soft. It has a strong flavor.
Its myoglobin content is lower than that of beef, but much higher than that of chicken. The USDA treats pork as a red
meat. Pork is very high in thiamin (vitamin B1). Pork with its fat trimmed is leaner than the meat of most domesticated animals, but is high in cholesterol and saturated fat.
In 1987 the U.S. National Pork Board began an advertising campaign to position pork as “the other white meat”—due to a public perception of chicken and turkey (white meat) as healthier than red meat. The campaign was highly successful and resulted in 87% of consumers identifying pork with the slogan. The board retired the slogan on 4 March 2011.
Tags: Butternut squash, Carrots, Cooking, Crock Pots, Cumin, Cumin Spiced Boneless Pork Loin Roast, Del Monte Cut Green Beans, Dinner, Food, Pork, recipes, Roasting, Spiced Carrots & Butternut Squash, Spices
Today’s Menu: Cumin Spiced Boneless Pork Loin Roast w/ Spiced Carrots & Butternut Squash and Cut Green Beans
Hello from Ohio! Started my day off with a Poached Egg and a slice of Klosterman Wheat Bread, also my morning cup of Bigelow Decaf Green Tea. Need a few items for tonight’s dinner so I ran up to the Kroger up the road. figured I better go early and avoid the crowds, people buying for the upcoming 4th of July weekend. Back home did a little housekeeping and got some of the prep work done for tonight’s dinner. So for dinner tonight it was one of those Comfort Food Meals. I prepared Cumin Spiced Boneless Pork Loin Roast w/ Spiced Carrots & Butternut Squash and Cut Green Beans.
For the Roast,I’ve been using the Cumin Spice Rub for a while now. I had come across the recipe on-line, and use it all the time now. It gives the Pork a fantastic crust and great seasoning. I purchased the Pork Tenderloin Boneless Roast from Kroger. To prepare it I’ll need; 1 Pork Tenderloin Roast, 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 400°. Combined all the ingredients; rub it all over the Pork. Let stand 20 minutes. To Roast it I used a mall Broiler Pan with a Wire Rack in it. Sprayed the Rack with Pam Cooking Spray and put the Pork on it. I baked it for about 1 hour, until my thermometer registered 145° (slightly pink) Let stand 10 minutes before slicing. Then got ready to enjoy one delicious Pork Tenderloin Roast! Fantastic combo of Spices, which made one incredible Crust on the Pork with the inside being so tender and moist! This is my favorite Pork recipe by far.
For one side dish a new recipe, Spiced Carrots & Butternut Squash. Came across this one in the latest issue of Taste of Home/Simple and Delicious. Minute I seen it I knew I to try it! I had tried Butternut Squash for the first time just last year and fell in love with it. So when I saw this with the added Spices and Carrots, had to try it! It’s an easy recipe to prepare, using my favorite the Crock Pot. To make I’ll need the following; 5 large Carrots cut into 1/2-inch pieces (about 3 cups), 2 cups cubed peeled Butternut Squash (1-inch), 1 tablespoon Balsamic Vinegar, 1 tablespoon Extra Virgin Olive Oil, 1 tablespoon Honey, 1 teaspoon Ground Cinnamon, 1/2 teaspoon Sea Salt, 1/2 teaspoon Ground Roasted Cumin, 1/4 teaspoon Chili Powder, and 1/2 teaspoon Ground Nutmeg. The original recipe doesn’t call for the Nutmeg but I like using Nutmeg as a Spice when using Squash, it just seems to go perfect with Squash.
Then to prepare it I got the round Crock Pot out, put the plastic bag liner in and sprayed it with Pam Cooking Spray. Placed carrots and squash in a 3-qt. slow cooker. In a small bowl, mixed the remaining ingredients; drizzled over vegetables and tossed to coat. Cook, covered, on low 4-5 hours or until vegetables are tender. Gently stir before serving. Squash and the Carrots are hard Vegetables so I took it the full 5 hours. When done I opened that Crock Pot lid up and the aroma was incredible! What a dish, both Carrots and Squash came out tender with just a fantastic flavor. I think the addition of the Nutmeg helped with that flavor. So I have another Keeper Recipe. And before I forget a special thank you to the Kroger Produce Department for peeling and dicing my Butternut Squash. Squash is tough to dice if you don’t have a good knife, which I don’t (Yet).
Then for my other side I heated up a can of Del Monte Cut Green Beans and I had a slice of Klosterman Wheat Bread. For dessert later a Jello Sugar Free Dark Cherry Jello Cup.
Natural Pork Tenderloin
Simple Truth Natural Pork comes from pigs raised humanely on family farms, and fed an all-vegetarian diet as nature intended. This results in pork that is tender and flavorful — the way pork should taste.
• No antibiotics — ever
• No added hormones — ever
• No preservatives
• No artificial colors or flavors — ever
• Always 100% vegetarian-fed
5 large carrots, cut into 1/2-inch pieces (about 3 cups)
2 cups cubed peeled butternut squash (1-inch)
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
Place carrots and squash in a 3-qt. slow cooker. In a small bowl, mix remaining ingredients; drizzle over vegetables and toss to coat. Cook, covered, on low 4-5 hours or until vegetables are tender. Gently stir before serving.
Yield: 6 servings
2/3 cup equals 85 calories, 3 g fat (trace saturated fat), 0 cholesterol, 245 mg sodium, 16 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.
Tags: Cooking, Diabetes, Diets, EatingWell, Food, low calorie, Pasta, Peppers, Pork, recipes, Salads
From the EatingWell website it’s 20-Minute Low-Calorie Dinner Recipes. http://www.eatingwell.com/
Low-calorie dinner recipes make a healthy weeknight meal.
Weeknight meals are made easy with these 20-minute, low-calorie dinner recipes. Our healthy chicken recipes, pasta recipes, salmon recipes and more low-calorie dinner recipes are not only delicious dinners you will have on the table in less time than ordering takeout, but they are healthier too.
Barbecued Chipotle-Marinated Pork Sandwiches
Smoky grilled onion and your favorite barbecue sauce transform grilled pork tenderloin into a hearty pulled pork sandwich, perfect as a potluck dish or simple dinner. If you’re concerned about sodium, be sure to choose a lower-sodium barbecue sauce…….
Ravioli with Arugula & Pecorino
Elevate frozen ravioli with sizzled garlic and shallots, shaved pecorino and fresh arugula. Serve with: Whole-grain baguette and a light-bodied red wine, such as pinot noir…..
Pork Chops au Poivre
Turn your dining room into a French bistro when you dress up pepper-crusted pork chops with a rich, creamy brandy sauce. Serve with roasted sweet potato slices and green beans…..
* Click the link below to get all the 20-Minute Low-Calorie Dinner Recipes