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Alabama Pulled Pork Sandwiches with White BBQ Sauce
Ingredients: Sauce: -1/2 cup reduced-fat mayonnaise -2 tablespoons white vinegar -1 teaspoon coarsely ground fresh pepper -1 teaspoon fresh lemon juice -Dash of salt Pork: -1 1/4 pounds pork tenderloin, trimmed -1/2 cup apple cider vinegar -1/4 cup water -3 tablespoons brown sugar -2 teaspoons kosher salt -3/4 teaspoon freshly ground black pepper -1/2 teaspoon ground red pepper -1/2 teaspoon chili powder -1/4 teaspoon garlic powder Biscuits: -2 cups all-purpose flour (about 9 ounces) -2 1/2 teaspoons baking powder -1 teaspoon salt -1/4 teaspoon ground cinnamon -1 cup mashed cooked sweet potato (about 3/4 pound) -2 tablespoons brown sugar -3 tablespoons butter, melted -2/3 cup fat-free milk -Cooking spray Directions: To prepare sauce, combine the first 5 ingredients in a small bowl. Cover and chill. To prepare pork, cut pork in half lengthwise; cut crosswise into 2 1/2-inch pieces. Combine apple cider vinegar and next 7 ingredients (through garlic powder) in a medium saucepan; bring to a boil. Add pork to pan. Cover, reduce heat, and simmer 1 hour or until tender. Remove pork from cooking liquid; shred with 2 forks. Place pork in a serving dish; pour cooking liquid over pork. Preheat oven to 425°. To prepare biscuits, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, 1 teaspoon salt, and cinnamon in a large bowl; stir with a whisk. Combine potato, 2 tablespoons sugar, butter, and milk; stir well. Pour over dry ingredients; stir until a soft dough forms (dough will feel sticky). Turn dough out onto a floured surface; knead lightly 5 to 6 times. Roll dough into a 10-inch circle; cut 24 biscuits with a floured 2-inch biscuit cutter. Place on a baking sheet coated with cooking spray. (Reroll dough scraps, if necessary.) Bake at 425° for 12 minutes or until lightly browned. Remove biscuits from pan; cool on a wire rack. Serve with pork and sauce.
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Three Cheese Veggie Pizza
Ingredients: -2 teaspoons olive oil -1/4 teaspoon freshly ground black pepper -2 garlic cloves, minced -1 (8-ounce) package presliced mushrooms -1 cup marinara sauce -1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli) -1/2 cup (2 ounces) shredded part-skim mozzarella cheese -1/2 cup (2 ounces) shredded fontina cheese -1/4 cup (1 ounce) grated fresh Parmesan cheese -3/4 cup sliced bottled roasted red bell peppers -1 tablespoon capers, rinsed and drained -4 drained canned artichoke hearts, thinly sliced Directions: Preheat oven to 500°. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add black pepper, minced garlic, and mushrooms; sauté for 5 minutes or until mushrooms are tender and most of liquid evaporates. Spread sauce over the pizza crust, leaving a 1/2-inch border, and top with mushroom mixture. Sprinkle evenly with mozzarella, fontina, and Parmesan cheeses. Top with roasted red bell peppers, 1 tablespoon capers, and artichokes. Bake at 500° for 10 minutes or until cheese melts and begins to brown. Let pizza stand for 5 minutes before serving.
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Beef, Cheese & Noodle Bake
Ingredients: -1 (8-ounce) package small elbow macaroni -1 cup prechopped onion -1 cup preshredded carrot -2 teaspoons bottled minced garlic -1 pound lean ground sirloin -1 cup tomato sauce -1 teaspoon kosher salt, divided -1/2 teaspoon freshly ground black pepper -1 cup fat-free milk -2 tablespoons all-purpose flour -1/8 teaspoon ground nutmeg -1 1/2 cups (6 ounces) 2% reduced-fat shredded sharp cheddar cheese Directions: Preheat oven to 350°. Cook pasta according to the package directions, omitting salt and fat; drain. Lightly coat pasta with cooking spray. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and carrot, and sauté 4 minutes. Add garlic; sauté 1 minute. Add ground beef; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce, 1/2 teaspoon salt and pepper. Cook for 2 minutes or until most of liquid evaporates. Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray. Place milk, flour, nutmeg, and remaining 1/2 teaspoon salt in a medium saucepan; stir with a whisk until blended. Cook over medium heat 2 minutes or until thickened, stirring constantly with a whisk. Add 1 cup cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1/2 cup cheese. Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving.
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Steak Tacos with Chimichurri Sauce (GF, DF)
Ingredients: For the Asian Vinaigrette Marinade: 2 cloves garlic, crushed 2 1/4 teaspoons low sodium soy sauce (certified gluten-free if necessary) 2 1/4 teaspoons rice vinegar 1/2 teaspoon toasted sesame oil 1/2 teaspoon brown sugar 2 1/2 tablespoons cooking oil For the Steak Tacos: 1 1/4 pounds flank or skirt steak 2 medium Roma tomatoes, diced 1/2 teaspoon cooking oil (for brushing) 8 corn tortillas (approx. 6″ in diameter; certified gluten-free if necessary) For the Chimichurri Sauce: 1/2 bunch of parsley, bottom stems chopped off 1/4 bunch of cilantro, bottom stems chopped off 1 clove of garlic 1/2 small shallot 1/2 tablespoon capers 1/2 tablespoon red wine vinegar 1 lime, juiced 3/4 teaspoon salt 1/3 cup cooking oil Directions: Prepare the vinaigrette marinade by whisking together garlic, soy sauce, rice vinegar, sesame oil, brown sugar and cooking oil. Marinade the steak and tenderize by the steak by poking it with a fork. Let the steak marinade for at least 30 minutes and up to 1 day. Make the chimichurri sauce by blending all the ingredients for the sauce in a blender or food processor. Add more oil, salt and lime juice as needed. Heat up a grill pan over high heat and brush the surface with some cooking oil. Once pan is super hot, place steak onto pan and sear on both sides for about 3 minutes. Remove the steak from pan, cover with foil and let rest. For a well-done steak, turn down heat and cook for a few more minutes. Heat up tortillas according to package instructions. Slice the steak into bite sized pieces. Assemble the tacos with steak, chimichurri sauce and tomatoes.
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Mini Lasagna Cups (V if using pizza sauce and mushrooms)
Ingredients: -cooking spray -muffin pan -1 tbsp unsalted butter -8 oz whole white mushrooms (sliced) -15 oz frozen tomato meat sauce (thawed), can substitute 1 15 oz can of pizza sauce for vegetarian option. -1 1/2 cups finely shredded part-skim mozzarella cheese (divided) -3/4 cup shredded parmesan cheese -7.5 oz ricotta cheese -1/4 tsp ground black pepper -12 oz (or 1 package) square wonton wrappers (about 48 wrappers) -1 cup sliced pepperoni (chopped) -Fresh baby spinach leaves or basil (chopped) optional for topping Directions: Preheat oven to 375 degrees. Lightly spray muffin (standard-sized) pan with cooking spray. In 10 inch skillet, melt butter over medium heat. Add in mushrooms and cook 8-10 min or until tender, stirring occasionally. In 1-2 quart saucepan, heat meat sauce (or pizza sauce) over medium heat. In a medium bowl, combine 1 cup mozzarella cheese, parmesan, ricotta, and pepper until well blended. Press 1 wonton wrapper into each muffin cup, pressing to bottom and sides. Divide half the meat sauce between cups. Top half the cups (6) with pepperoni and the other half (6) with mushroom mixture. Add spinach or basil (if using). Over sauce place another wonton wrapper, turning wrapper 90 degrees so that corners of the first wrapper and the second wrapper are not together. Divide half of the cheese mixture between cups. Cover with another wrapper, turning again to not overlap. Add remaining sauce to cups and top with remaining pepperoni and mushrooms (you may want to keep pepperoni on one side and mushroom on the other side of the muffin pan so you can easily remember which is which, or you can mix it up with layers of pepperoni and mushroom). Cover with the last wrapper and remaining cheese mixture. Top with remaining sauce and 1/2 cup mozzarella cheese. Bake 18-20 min or until tops are golden, edges are crunchy and cheese is melted. Let stand 10 min before removing from muffin pan and serving. Sprinkle with spinach or basil (if using). Eat and Enjoy! *Note* Your kiddos will love helping you make this and this is a great way to reduce and monitor portion sizes if you are trying to lose weight!
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Corn-meal Crusted Chicken Nuggets
Ingredients: 1 pound chicken tenders, cut in half crosswise 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 3 tablespoons cornmeal 1 tablespoon extra-virgin olive oil Directions: Sprinkle chicken tenders with salt and pepper. Place cornmeal in a medium bowl, add the chicken and toss to coat (discard any leftover cornmeal).Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and cook the chicken, turning once or twice, until browned and just cooked through, 6 to 8 minutes total (thinner nuggets will cook faster than thicker ones). Serve with steamed broccoli or another veggie of choice.