Roast Pork with Apple-Pear Sauce

Roast Pork with Apple-Pear Sauce

Serves 6

Preheat oven 325^o

Prep Time: 15 minutes

Cook Time: 30 – 40 minutes

Estimated values per serving:

Calories =  230                      Fat = 8 grams                          Points: 5

Roast Pork with Apple-Pear Sauce

Ingredients:

1 ½ – 2 pounds boneless pork loin roast

Salt and pepper

Nutmeg

1 cup apple – chopped

1 cup pear – chopped

½ cup onion – finely chopped

1 clove garlic – minced

1 ¼ cup apple cider

1 tablespoon cornstarch

¼ teaspoon nutmeg

Pinch allspice (about 1/8 teaspoon)

Directions:

1. Season pork with salt, pepper and a pinch of nutmeg.  Heat a large skillet on high heat and coat with cooking spray.
2. Add pork to skillet and brown on all sides for a few minutes.
3. Remove pork and place in an oven safe baking pan.  Roast pork for 30 – 40 minutes until internal temperature reaches 160o.  Remove from oven and cover for 15 minutes before cutting.
4. While pork is roasting, coat a small pot with cooking spray and add apple, pear, onion and garlic.  Sauté until soft and slightly browned, about 5 minutes.
5. Whisk together the apple cider, cornstarch, nutmeg and allspice.  Add to the pot with the fruit mixture and stir until the sauce become bubbly and thickened.  Keep warm until pork roast is ready to cut.
6. Slice pork into serving sizes and pour sauce on top.

 

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Roast Turkey Breast with Apples and Sweet Potatoes

Roast Turkey Breast with Apples and Sweet Potatoes

Serves 6

Preheat oven 425^o

Estimated values per serving:

Calories = 260                      Fat = 3 grams                        Points: 5

Ingredients:

2 large sweet potatoes – cut into large pieces

4 apples – skinned and cut into large pieces

2 pounds boneless/skinless  turkey breast or 2 ½ pounds with bone

1 teaspoon thyme

½ teaspoon salt

½ teaspoon marjoram

½ teaspoon chervil

Directions:

1. Place potatoes and apples in a large roasting pan in one layer.
2. Season turkey breast with thyme, salt, marjoram and chervil.
3. Place turkey breast on top of apples and potatoes.
4. Roast 45 – 50 minutes in the oven until internal temperature reaches 170o.
5. Remove turkey breast from pan and cover for 10 minutes before carving.
6. Place apples and potatoes on a serving platter with carves turkey meat on top and serve.

Creamy Roast Chicken in Mushroom Sauce

My family was delighted at how delicious this was.  If you like creamy sauces and mushrooms, this is a must try.

My son hates mushrooms and even enjoyed it.  My husband dislikes cream sauces and enjoyed it too.  So it might be worth a try even if you don’t like creamy with mushrooms:)

Creamy Roast Chicken in Mushroom Sauce

Serves 4

Creamy Roast Chicken in Mushroom Sauce

Preheat oven 425^o

Prep Time: 15 minutes

Cook Time: 1hour and 15 minutes

Estimated values per serving:

Calories = 165                      Fat = 1 grams                        Points: 3

Ingredients:

1 ½ pounds chicken breast on the bone – skinned

1 large onion – chopped

½ cup celery – chopped

2 cloves garlic – minced

4 ounces shitake mushrooms – diced

½ cup white wine

½ cup cream sherry

2 cups chicken broth

2 bay leaves

2/3 cup fat free sour cream

Directions:

1. Arrange chicken pieces on a roasting pan and season with salt and pepper.  Roast chicken for 45 minutes, cover, and set aside.
2. Heat  a large deep on medium heat and spray with cooking spray.  Add onion and sauté for 5 minutes until browned.  Add mushrooms, raise the heat and cook for 3 minutes until lightly browned.  Add celery and cook another 3 minutes then add garlic and cook for about 1 minute.
3. Add wine and sherry and reduce until liquid is almost completely absorbed, scraping any pieces from the bottom of the skillet.
4. Add chicken broth and bay leaves and simmer for 15 minutes.  Add chicken to heat for about 5 minutes.
5. Remove chicken and place onto a serving platter.  Remove skillet form heat, add sour cream and stir until combined.  Heat for 2 minutes then pour sauce over chicken and serve.

Home Style Roast Pork and Potatoes

Home Style Roast Pork and Potatoes

Home Style Roast Pork and Potatoes

Serves 6

Preheat oven 425^o

Prep Time: 5 minutes

Cook Time: 50 minutes

Estimated values per serving:

Calories = 375                      Fat = 7 grams                        Points: 6

Ingredients:

1 tablespoon fresh thyme + 1 teaspoon (or 1 teaspoon and ½ teaspoon)  – separated

1 teaspoon paprika

1 teaspoon onion powder

½ teaspoon salt

½ teaspoon pepper

1 ½ pounds boneless pork loin

6 small or 3 large potatoes – cut up

1 large onion – cut up

1 tablespoon olive oil

Directions:

1. Finely chop 1 tablespoon thyme and combine with paprika, onion powder, salt and pepper.  Rub spices on pork and set aside.
2. Toss together potatoes, onion and remaining 1 teaspoon thyme with 1 tablespoon olive oil.  Spray a large roasting pan with cooking spray and spoon onion and potatoes on the bottom.
3. Roast potatoes and onions for 25 minutes, stirring after 15 minutes.  Add pork loin on top and roast another 30 – 40 minutes until internal temperature reaches 165^o.
4. Remove from heat, cover pork for 10 minutes then slice and serve with roasted potatoes and onions.

Roasted Sweet Potatoes

Roasted Sweet Potatoes

Serves 6

Preheat oven 425^o

Roasted Sweet Potatoes

Prep Time: 10 minutes

Cook Time: 20 minutes

Estimated Values per Serving:

Calories: 150                        Fat: 1 gram                            Points: 3

Ingredients:

3 large sweet potatoes – peeled

1 tablespoon low calorie butter spread – melted

1 tablespoon sugar

1 teaspoon cinnamon

½ teaspoon nutmeg

Pinch of salt

2 tablespoons honey

2 tablespoons maple syrup

Directions:

1. Dice potatoes into 1 inch cubes and place into a large mixing bowl.
2. Pour in melted butter and toss.  Sprinkle sugar, cinnamon, nutmeg and salt and toss.
3. Spray a large baking pan with cooking spray and spread the potatoes in a single layer.
4. Roast 20 – 25 minutes until potatoes are soft.
5. Combine honey and maple syrup and heat in a microwave safe bowl for 30 seconds.
6. Pour syrup on top of hot potatoes and gently toss.

Roast Pork with Cabbage

Make Ahead Tip:

– Assemble dish the morning of or night before, refrigerate and roast in the oven for 45 minutes.  All your prep work and most of your cleanup is done; just cook and serve.  Nice and easy, that’s a good deal for a weeknight.

Enjoy!

For those who like sweet and spicy:

Roast Pork with Cabbage

Roast Pork with Cabbage

Serves 4

Preheat oven 350^o

Prep Time: 10 minutes

Bake Time: 45 minutes

Estimated Values per Serving:

Calories: 310                        Fat: 9 grams                          Points: 6

Ingredients:

½ head small red cabbage – sliced thin

1 large onion – sliced thin

1 – 28 ounce can whole peeled tomatoes – chopped with juices reserved

½ cup ketchup

¼ cup water

¼ cup brown sugar

2 – 3 teaspoons Tabasco sauce

1 pound boneless pork loin roast

Salt and pepper to season

2 cloves garlic – minced

Directions:

1. Combine cabbage and onion and place in a large roasting pan.
2. In a medium bowl, stir together tomatoes and juice, ketchup, water, brown sugar and Tabasco sauce.  Pour sauce on top of cabbage and onions.
3. Rub garlic, salt and pepper on pork and place pork on top of cabbage and onion mixture.
4. Cover roasting pan and cook for 30 minutes.  Increase heat to 450^o, uncover roasting pan and cook for another 15 minutes until meat is browned, basting occasionally.
5. Remove roasting pan from oven, remove pork from pan and cover for 10 minutes before carving.
6. Spoon cabbage and onion mixture onto a serving platter and place pork on top.  Top pork with a bit of sauce and serve.

Warm Roasted Potato and Caramelized Onion Salad with Goat Cheese Dressing

Warm Potato and Caramilized Onion Salad

Serves 10

Preheat oven 450^o

Prep time: 10 minutes

Cook time: 30 minutes

Estimated Values per Serving

Calories: 210                        Fat: 4  grams                         Points: 3

Ingredients:

4 pounds potatoes – cut into 1-inch pieces

1 teaspoon salt

1 ½ pounds sweet onions – cut into 1/4 –inch thick slices

1. Line a large baking pan with foil then generously spray with cooking spray.  Add potatoes in a single layer and sprinkle with salt.
2. Roast potatoes for about 40 minutes until tender and browned, stirring occasionally.  Remove from oven and cool to room temperature.
3. Heat a large skillet on medium low heat, spray with cooking spray and add onions.  Cover and slow cook for about 20 – 25 minutes, stirring frequently, until onions are soft and caramel colored.
4. In a large serving bowl, combine potatoes and onions.  Prepare goat cheese dressing (recipe below).

Goat Cheese Dressing Ingredients:

¾ cup fat free sour cream

5 ounces crumbled goat cheese

2 teaspoons prepared horseradish

1 tablespoon low fat real bacon bits

Directions:

1. In a small bowl, combine all ingredients.
2. Add pepper to taste.
3. Pour on potatoes salad and gently toss.

Tonight’s Vegetable Dish…

Layered Roast Vegetables

I may be overstating the servings on tonight’s side dish, the three of us had a slice and came back for a second serving.  So if you like it as much as we did, this may only serve 3.  Check it out…

Layered Roast Vegetables

Preheat oven 425^o

Pre p Time: 15 minutes

Cook Time: 1 hour total

Estimates Values per serving:

Calories = 100                                              Fat = 1.5 grams

Serves 6

Ingredients:

2 medium zucchini

1 onion

1 red bell pepper

½ teaspoon onion powder

¼ – ½ teaspoon salt

6 slices reduced calorie bread

¾ cup egg substitute

½ cup grated parmesan cheese

Directions:

1. Slice zucchini into long strips about ½ inches thick.  Slice pepper into long strips about the same width as the zucchini.   Cut onion into slices.
2. Spray a roasting pan with cooking spray and add vegetables in a single layer then spray top of vegetables with cooking spray.  Sprinkle vegetables lightly with salt. 
3. Sprinkle onion powder on zucchini and pepper strips.
4. Roast vegetables for about 15 minutes until browned.  Remove from oven and reduce oven heat to 375^o.
5. Spray a bread pan with cooking spray.  Add a layer of vegetables on the bottom, sprinkle a little cheese on top, add 2 slices of bread then pour about ¼ cup of egg substitute on top.  Continue to layer the vegetables, cheese, bread and egg substitute 2 more times, ending with vegetables (they will be added 3 additional times).
6. Cover dish with foil and add a heavy weight on top (I use a brick covered in foil).  Bake in the oven for 45 minutes or until set.
7. Remove from oven, cool for about 15 minutes then loosen the sides and invert onto a serving platter.
8. Serve warm.

A twist on a familiar side dish…

I have been cooking roasted cauliflower for a while and when we ate at a Tapas restaurant in Washington, I was delighted to see it on the menu and immediately ordered it.  It was served very differently than how I ever prepared it and I really liked the differences.  The restaurant had a few raisins tossed with roasted cauliflower which gave it a nice pleasantly sweet flavor.

I did a little searching to see if I could find what else may have been different and found a lot of variations on roasted cauliflower.  So I took ideas from several recipes to incorporate the spices and level of sweetness that I think I’d like.  It came out pretty good except I would put a little less thyme in it and have reflected this in the recipe below.

Happy roasting!

Check it out…

Roasted Cauliflower with Raisins

Roasted Cauliflower with Raisins

 Serves 6

Pre-heat the oven 430ºF

Prep time: 10 minutes

Cook time: 40 minutes

Estimated Values per serving:

Calories = 54                                                Fat = 2 grams

Ingredients:

 ½ cup raisins

1 head of cauliflower – cut into small florets
½ teaspoon thyme

1 teaspoon sugar
Salt and freshly ground pepper

¼ cup Panko (Japanese) bread crumbs

1 tablespoon olive oil

Directions:

Soak raisins in boiling water for 1 hour.  Drain, chop and set aside.

1. Combine cauliflower with thyme, sugar, salt and freshly ground black pepper and toss.
2. Spray a large roasting pan with cooking spray and spread cauliflower in a single layer. 
3. Roast, stirring occasionally, for 30 – 35 minutes or until lightly browned.  Sprinkle bread crumbs on top and roast another 5 minutes until bread crumbs are browned.
4. Transfer to a serving dish and stir in chopped raisins and olive oil.

 NOTE: It is important that the cauliflower roasts in a single layer so that all of the pieces can brown evenly.

Side dishes count too…

Thank you for your great feedback today. It was mentioned that these recipes are not just for families with children. That is so true. Since Nick was 2 1/2, I stopped making the extra “kid” meals because it was a lot more work and my son was showing very little interest in trying new things. So my philosophy is to cook healthy regardless of whether you are cooking for your family, friends or yourself.

Tonight I just grilled sirloin steak so there isn’t much of a recipe to speak of except to note that I sprayed the indoor grill pan with cooking spray instead of adding oil. It is worth mentioning that I roasted Brussels sprouts and welcome you to try this recipe. I have had a few people mention that they don’t usually like Brussels sprouts but when they tried them roasted, they changed their opinion because roasting adds a whole new flavor worth trying. The recipe is listed below.

If however, you know you won’t like these, then I invite you to try the same recipe but substitute the brussel sprouts with cut up zucchini (except don’t blanch in boiling water first) and reduce roasting time to about 20 minutes. NOTE: you can even add slices of onion with the zucchini too (they turn really sweet).

Roasted Brussels Sprouts

Preheat oven 425o

Ingredients:

2 – 3 pounds Brussels sprouts

3 small or 2 large cloves garlic – minced

1 teaspoon onion powder

Salt and pepper to taste

Directions:

1. Heat pot of water to boiling and add Brussels sprouts. Cook for about 3 minutes and drain.

2. Put Brussels sprouts into a large bowl and spray with cooking spray. Add garlic, onion powder and salt and pepper to taste and toss gently.

3. Place seasoned Brussels sprouts onto a roasting pan that has been sprayed with cooking spray.

4. Roast for 25 – 30 minutes, stirring occasionally to allow even cooking.

NOTE: Make sure your roasting pan is large enough so that the Brussels sprouts are spread on the bottom of the pan and do not overlap, this ensures even cooking and the right browning.