Michigan Cherry Salad

i may try this salad for Easter.  I am a huge fan of cherries and I think this salad will bring together some yummy flavors.

7oz. fresh baby spinach, about 9 cups
3oz. spring mix salad greens about 5 cups
1 large apple, chopped
1/2 C. coarsely chopped pecans, toasted
1/2 C. dried cherries
1/4 C. crumbled Gorgonzola cheese (I may sub goat cheese here)

Dressing:
1/4 C. fresh raspberries
1/4 C. red wine vinegar
3 tbsp. cider vinegar
3 tbsp. cherry preserves
1 tbsp. sugar
2 tbsp. olive oil

In a large bowl, combine the first 6 ingredients.

Place raspberries, vinegars, preserves and sugar in a blender.  While processing, gradually add the oil in a steady stream.  Drizzle over salad, toss to coat.

Slow Cooked Meatball Soup

I found this in the Simple and Delicious Slow Cooker book I received recently.  I see this soup becoming one of our regular meals.

3 medium carrots, sliced
2 celery ribs, sliced
1 small onion, chopped
1 bay leaf
1 tsp. Italian seasoning
1/4 tsp. pepper
1 24oz. package frozen fully cooked meatballs, thawed...I may use my homemade meatballs here
1 carton beef broth
2 14.5oz. cans Italian diced tomatoes, undrained
2 C. water
3/4 C. dry red wine or additional water
3/4 C. ditalini or other small pasta
4 C. fresh baby spinach
Grated Parmesan

Place first 11 ingredients in a 6qt. slow cooker.  Cook, covered, on low until vegetables are tender and flavors are blended, 5-6 hours.

Stir in pasta; cook, covered, on high until pasta is tender, 15-20 minutes. Discard bay leaf; stir in spinach until wilted.  Serve with cheese.

Per serving: 288 calories, 16g. fat, 33mg. cholesterol, 1173mg. sodium, 23g. carbohydrates, 15g. protein

Herbed Lemon Pork Chops

We eat pork chops pretty often so I am always looking for different ways to make them.  I almost always have fresh lemons and I think I will add some lemon zest in with the juice.

1 tsp. salt free garlic seasoning blend; I may substitute a sea salt blend I have
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. dried parsley
1/4 tsp. salt, which I won't use if I use the salt blend above
1/4 tsp. garlic powder...there's never too much garlic
1/4 tsp. crushed dried rosemary
2 6oz. bone in pork chops
1 tsp. olive oil
1 tbsp. lemon juice

Mix seasonings; rub over both sides of chops.  In a large non stick skille, heat oil over medium high heat.  Add pork; cook until a thermometer reads 145 degrees; 5-8 minutes per side.

Remove from the heat; drizzle with lemon juice.  Let stand, covered for 2 minutes before serving.

Per serving: 200 calories, 10g. fat, 74mg. cholesterol, 350mg. sodium, 1g. carbohydrates, 26g. protein

Slow Cooker Banh Mi Rice Bowls

This is a Skinny Taste recipe from the Skinny Taste Fast and Slow cookbook.  I tweaked it a bit to our tastes.  I also managed to buy the hottest jalapeño known to man.  We ate 2 hours ago and my mouth is still on fire.  It was delicious though and I will definitely make this again.

Pork:
1 pound pork tenderloin
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper
1 tbsp. light brown sugar
3 garlic cloves, crushed
1 fresh jalapeño pepper, sliced...1 used 1 pepper and split it between the marinade and the bowl

Pickled Carrots and Radishes
6 tbsp. distilled white vinegar
1/4 C. granulated sugar
1/4 tsp. kosher salt
1 C. shredded carrots
2 radishes, cut into matchsticks...I used 3

3 C. cooked brown rice
1 C. shredded red cabbage
1 C. thinly sliced English cucumber
1 small fresh jalapeño, thinly sliced
1/4 C. fresh cilantro leaves...I skipped these...I like cilantro in very small doses.

For the pork: Season the pork with the salt and pepper and place in a slow cooker.  In a small bowl, combine the soy sauce, brown sugar, garlic, and jalapeño. Pour the mixture over the pork.

Cover and cook on low for 6 to 8 hours (I only cooked it on low for only 4 1/2 hours and it shredded just fine), until the pork is very tender, turning once halfway through.  Transfer the pork to a large plate and shred with 2 forks.  Reserve the sauce.

For the pickled carrots and radishes: In a medium glass bowl, combine the vinegar, sugar, and salt and stir until the sugar is dissolved.  Add the carrots and radishes, toss well, and let sit for about 30 minutes.  Drain well and refrigerate until ready to use.

To serve, place 3/4 cup rice in each of 4 serving bowls.  Top each with one fourth of the pork and drizzle each with some of the sauce.  Top each with 1/4 cup shredded cabbage, 1/4 cup pickled carrots and radishes, and 1/4 cup cucumber.  Divide the sliced jalapeños and cilantro among the bowls and serve.

Per serving: 372 calories, 6.5g. fat, 74mg. cholesterol, 48g. carbohydrates, 3.5g. fiber, 30g. protein, 692mg. sodium

Orecchiette with Sausage and Greens

This recipe calls for broccoli or broccoli rabe.  We're not broccoli fans so I think I will swap in either fresh spinach or asparagus.

1lb. cooked orecchiette
Nearly naked sauce (recipe below)
Steamed broccoli rabe or broccoli, or spinach, or asparagus
Browned Italian sausage
Grated pecorino cheese
Toasted bread crumbs

Heat 1/2 cup extra virgin olive oil with 1/2 tsp. crushed red pepper flakes and 4 large thinly sliced garlic cloves in a large skillet over medium low heat.  Cook until garlic is pale golden brown and very fragrant, 7 to 8 minutes.  Stir in hot pasta, 1/2 cup hot pasta water, browned sausage and your chosen green.  Top with cheese and bread crumbs.

Pork Chops Italiano

It seems like winter is hanging on a bit longer.  I heard a rumor that we could get more snow on Monday than we had in January and February combined.  Keep in mind we only need an inch of snow for that....but global warming isn't real, right?

3 tbsp. olive oil
2 C. sliced mushrooms
3/4tsp. salt
4 3/4 inch thick bone in pork loin chops
1/4 tsp. black pepper
1 onion, chopped
2 cloves garlic, crushed
1 14oz. can diced tomatoes with juice
1 tsp. dried basil
1/2 tsp. dried oregano
1 red bell pepper, cut lengthwise in thick slices

Heat 1tbsp. oil in a large skillet over medium heat.  Cook mushrooms with 1/4 tsp. salt, stirring, until mushrooms are tender, 5 to 7 minutes.  Transfer mushrooms to a bowl.

Pat pork chops dry and sprinkle with pepper and remaining salt.  Heat remaining oil in skillet over medium high heat until shimmering.  Working in two batches, lightly brown chops on both sides, 4 to 5 minutes per batch.  Transfer browned chops to a plate.

Drain off all but 1 tbsp. fat from skillet.  Stir onion and garlic and cook over medium heat, stirring, until onion is softened, about 5 minutes.  Stir in tomatoes, basil, and oregano and bring mixture to a boil.

Return chops to skillet and stir in bell pepper.  Simmer, covered, over medium low heat until an instant read thermometer inserted into center of chops registers 145 degrees, 4 to 5 minutes.  Transfer chops to a platter. Stir mushrooms into sauce and continue simmering, covered, until peppers are tender, about 10 minutes.  Serve chops with sauce.

Per serving: 1 chop and 3/4 cup sauce; 287 calories, 8.8g. fat, 38g. protein, 13.4g. carbs, 3g.  fiber, 682g. sodium, 107 mg. cholesterol

Peppered Pork Burgers

I am working my way through the Better Homes and Gardens Eat Healthy and Lose Weight cookbook and I came across this recipe. This is definitely something I could throw together for a weeknight dinner.  I am always looking for something different for dinner.

1 recipe honey mustard spread
12oz. lean ground pork
1/2 tsp. black pepper
1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. ground cumin
1/8 tsp. salt
4 whole wheat hamburger buns
2 romaine lettuce leaves, halved
3/4 cup. bottled roasted red pepper, drained and cut into large pieces

Prepare honey mustard spread; cover and chill.  Ina medium bowl, combine pork, black pepper, paprika, garlic powder, cumin, and salt.  Shape into 4 1/2 inch thick patties.

For a charcoal grill, place patties on the grill rack directly over medium coals. Grill, uncovered, for 10 to 12 minutes or until an instant read thermometer inserted into the side of each patty registers 160 degrees, turning patties once halfway through grilling.

To assemble, spread honey mustard spread on cut sides of bun tops.  Place lettuce leaves, grilled burgers, and roasted red peppers on bun bottoms. Add bun tops, spread sides down.

Honey mustard spread--In a small bowl, combine 3 tbsp. light mayo, 1 tbsp. Dijon mustard, and 1 tsp. honey.

Per burger-272 calories, 8g. fat, 63mg. cholesterol, 510mg. sodium, 26g. carbohydrates, 3g. fiber, 23g. protein