Keto - Pork Stirfry

 Make-Over Monday: Keto Friendly Pork Stirfry

Coming home from our cruise, We thought it best to lower some calories in order to get ready for our hike next week. SO… I took a favorite Pork Stirfry Recipe and make some adjustments and served it over orange cauliflower rice instead of regular rice. 

Here is my made-over recipe… 

For the sauce…

1 cup low-sodium beef broth - (we used our new bone marrow broth) 

1/4 cup low-sodium soy sauce - (we used regular soy sauce)

1 tablespoon rice vinegar - (can substitute with apple cider vinegar)

1 teaspoon sesame oil - (olive oil can be used)

1 tablespoon brown rice syrup (honey or maple syrup works)

2 cloves garlic, minced

1 teaspoon grated or powdered ginger 

1-2 tablespoons hoisin or mirin- (optional, omit if you don't have it on hand)

1 pinch crushed red pepper - (2 or 3 pinches if you like a little more heat)

1 tablespoon cornstarch

For the Stir Fry

2 tablespoons vegetable oil & 1 tablespoon butter

2 medium pork chops, sliced into thin strips - (you could mix or match with beef, chicken or tofu)

1/2 cup diced shallots - (can use 1/2 yellow onion diced)

2 cups shredded cabbage - (broccoli florets, green beans or snap peas could be used instead)

1 cup thin sliced celery - (substitute red bell pepper, peas or diced zucchini)

2 medium carrots, peeled and cut into thin rounds slices

1 small can of sliced water chestnuts - (heart of palm work well too)

Directions:

1. Whisk the sauce: In a bowl, mix together the beef broth, soy sauce, rice vinegar, sesame oil, Brown rice syrup, minced garlic, grated ginger, hoisin, crushed red pepper, and cornstarch until well combined. Set aside for at least a hour to let flavors meld.

2. Heat the oil: Warm vegetable oil and butter in a large pan or wok over medium heat. Once butter is melted, add the sliced pork tenderloin and cook about 3-4 minutes per side. Once cooked, put pork in a bowl and cover to keep warm.

3. Next Stir-fry the veggies: In the same wok or skillet, add a little more oil if necessary, and increase heat to medium-high. Stir-fry all the vegetables for about 3-5 minutes depending on the thickness of the carrots, they should be tender but still firm. 

4. Combining everything together: Add the sauce mixture to the vegetables, stirring continuously until sauce thickens. Add the pork, tossing everything together and heating through until warmed. (2-3 minutes)

5. Garnish and serve: Just before serving - sprinkle sliced green onions and/or sesame seeds over the top and serve.

Thrifty Thursday… “Tijuana Toss”

 Thrifty Thursday.... I have lots of leftovers and I have been craving a Mexican style casserole that my mom use to make called "Tijuana Toss", this is what I came up with... 

Ingredients

1 pound ground beef

1/2 medium yellow onion diced

2 teaspoons minced garlic 2 cloves

1/4 cup taco seasoning

1/2 cup water

1 bottle of Avocado salsa

1 can corn (I used leftover roasted)

1 can black beans, drained and rinsed

3-5 cups crushed tortilla chips 

3 cups shredded cheese jack and cheddar

2 medium tomato diced, save 1 for garnish

1 bunch green onions sliced for garnish

1 cup shredded lettuce for garnish

sour cream for serving

Instructions

Preheat the oven to 350 degrees Fahrenheit. Spray a 9x13 casserole dish with non-stick cooking spray and set aside.

Cook ground beef and onion in a large skillet over medium heat until the meat is browned and the onions softens.

Add minced garlic to the skillet and saute for 1-2 minutes longer.

Add taco seasoning and water and stir over medium heat until well combined.

Stir the tomatoes (juices included), corn and black beans into the meat mixture and heat through.

Line the prepared baking dish with 1/3 bottle of salsa and 1 cup of tortilla chips overlapping slightly to cover the bottom of the casserole dish.

Spread 1⁄3 of the meat mixture over the tortillas. Sprinkle 2 cups of the cheese over the meat mixture.

Continue layering salsa, tortilla chips, meat mixture, and cheese to form three layers total.

Cover with aluminum foil and bake for 30-40 minutes until casserole is bubbly and the cheese is fully melted.

Garnish with diced tomatoes and green onion. Let the casserole sit for 10 minutes for easy slicing and serving.

Serve with sour cream, tomatoes lettuce and extra cheese. We added diced cucumbers too.

"Back to School" Snack Mix

  Fall is in the air and today is the last big summer type holiday here at the beach. Having been a Teacher for many years and now finding myself with a lot of spare time on the computer I have discovered that I want to munch more, therefore I gain weight fast. So, I thought for today to kickoff our new Annie's Pantry format, we would start out with a fun, new, healthy, "Back to School" snack that is great for all ages. I love this snack both from a teacher and a snacker's point of view. It is very low-cal and totally nut free, its a great snack for the whole family and can be safely taken into the classroom.

Quick & Easy Snack Mix
 Makes:16 (1/2-cup) servings

4 cups air popped popcorn
1 cup raisin bran
2 cups TEDDY GRAHAMS Graham Snacks, any flavor

1 cup diced dried fruit mix (We like the tropical mix)     

MIX all ingredients in large bowl. 

                                                          Store in airtight container or ziplock bag. 

"ATW80DS" - South Pole Chicken Pockets

 Hydroponic gardens and growing chambers produces the only fresh food that most of the stations on the South Pole will eat during their nine-month winter isolation.

Between February and November, there are about five months of complete 24-hour darkness, and the temperature ranges from -50°F to -100°F, so the bright lights, humid air, plant smells and colors of all sorts are just some of the reasons the“winterovers” are thankful for this escape from the hostile environment outside. Salads are enjoyed the most...

Ingredients:

1 pound peppered bacon

4 medium potatoes, chopped (we like mashed)

3 medium carrots, peeled and chopped

4 fresh Green Beans for each meal

1 medium onion, chopped

4 skinless, boneless chicken breast halves for each meal

1 teaspoon butter for each meal

4 small sprigs of fresh rosemary

garlic salt to taste

Directions:

1.	In a skillet over medium-high heat, cook the bacon until evenly brown. Drain, chop coarsely, and set aside.
2.	On 4 large squares of heavy duty aluminum foil, evenly distribute the potatoes, bacon, beans, carrots, and onion. Arrange the chicken breasts over the vegetables, Top each with 1 teaspoon  butter, and rosemary, season with garlic salt. Fold the foil over the ingredients, and tightly seal.
3.	Preheat an outdoor grill for medium-high heat.
4.	Place foil packets on the grill, and cook for 20 minutes, or until chicken is no longer pink and juices run clear.

"ATW80DS" - Idaho

 So today we are going to be getting ready for the big Memorial Day Weekend by making grilled Fries (Potatoes) & Veggies. Everybody loves a great cookout and if you are like me, I like a quick and easy clean-up even better. Reynold Wrap is the answer!!!!! I prepare a lot of our grilled potato and veggies in a tin foil pouch. Makes for a very unique serving dish ans clean-up is a breeze.

 Grilled Potatoes &Veggies

Ingredients:

• 3 large potatoes, sliced 1/4 inch thick
• 1 medium onions, chopped or thin sliced
• 1/4 cup grated Parmesan cheese
• 1/2 cup (4 ounces) shredded sharp cheddar cheese, divided
• 1/2 cup (4 ounces) shredded mozzarella cheese, divided
• 6 slices bacon, cooked and crumbled
• 1/4 cup butter, cubed
• 1 tablespoon minced fresh or dried chives
• 1 to 2 teaspoons ranch flavored dry mix
• salt & pepper to taste
• Nonstick cooking spray

Directions:

• Layer the potatoes and onions equally between two pieces of heavy duty foil (about 18 inches) that have been coated with nonstick cooking spray.
• Combine Parmesan cheese, cheddar and mozzarella; sprinkle over potatoes and onions.
• Top with bacon, butter, chives, seasoned salt and pepper.
• Bring opposite ends of foil together over filling and fold down several times. Fold unsealed ends toward filling and crimp tightly.
• Grill, covered, over medium heat for 35 to 40 minutes or until potatoes are tender.
• Remove from the grill. Open foil carefully and sprinkle with extra cheeses. 

 FOR GRILLED VEGETABLES:

We like ours very plain and simple... We use fresh vegetables, we wash them, slice them long ways and cover them with olive oil, sprinkle with salt and pepper to taste and then grill over medium heat until they reach the desired doneness.

Make-Over Monday ....Oh What A Craving!!!

All week I have been craving Spinach and Artichoke dip. And... still in the spirit of trying to lose some more weight I decide that I could have my "Cake and eat it too" so to speak... I took my favorite Spinach & Artichoke Dip recipe and with a little help from Kraft, I re-worked it to make it low-cal... IT WAS AWESOME!
So I am sending you, with love, our new and approved...

Awesome Spinach & Artichoke Dip ~ Made Over

1 can (14 oz.) artichoke hearts, drained, finely chopped

1 pkg. (10 oz.) frozen chopped spinach, thawed, drained

3/4 cup Grated Parmesan Cheese

3/4 cup Light Mayonnaise

1/2 cup Shredded Reduced Fat Mozzarella Cheese

1/2 tsp. garlic powder

This recipe can be served cold or hot... For warm dip, PREHEAT oven to 350°F. Mix all ingredients until well blended.

SPOON into 9-inch pie plate or quiche dish.

BAKE 20 min. or until heated through. Serve with Your Favorite Reduced Fat Crackers and assorted cut-up fresh vegetables. Makeover Savings Keep the creamy, cheesy flavor of this popular dip by combining Parmesan and mozzarella cheese in place of 2 cups of mozzarella cheese, and using 3/4 cup KRAFT Mayo Light Mayonnaise. These simple tweaks will save 50 calories and 5.5 grams of fat per serving compared to the traditional recipe For even a more Low-Cal Variation - Awesome Spinach and Mushroom Dip Substitute 1 cup chopped fresh mushrooms instead the artichoke hearts. MY ORIGINAL RECIPE CAN  BE FOUND AS THE POST ON DECEMBER 21, 2011.

P.F. Chang's Chicken Lettuce Wraps!

These are so good... A great version of P.F. Chang's Chicken Lettuce Wraps! The recipe is from Todd Wilbur and Top Secret Recipes

Ingredients

• 3 tablespoons oil
• 2 boneless skinless chicken breasts ( I used pork)
• 1 cup water chestnuts
• 2/3 cup mushrooms
• 3 tablespoons chopped onions
• 1 teaspoon minced garlic
• 4 -5 leaves iceberg lettuce


Special Sauce

• 1/4 cup sugar
• 1/2 cup water
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons ketchup
• 1 tablespoon lemon juice
• 1/8 teaspoon sesame oil
• 1 tablespoon hot mustard
• 2 teaspoons water
• 1 -2 teaspoon garlic and red chile paste

Stir Fry Sauce

• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1/2 teaspoon rice wine vinegar

Directions

1. Make the special sauce by dissolving the sugar in water in a small bowl.
2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil

3. Mix well and refrigerate this sauce until you're ready to serve.
4. Combine the hot water with the hot mustard and set this aside as well.
5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6. Bring oil to high heat in a wok or large frying pan.
7. Saute chicken breasts for 4 to 5 minutes per side or done.
8. Remove chicken from the pan and cool.
9. Keep oil in the pan, keep hot.
10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12. When chicken is cool, mince it as the mushrooms and water chestnuts are.
13. With the pan still on high heat, add another Tbsp of vegetable oil.
14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
16. Top with"Special Sauce".

Cucumber Club Lettuce Wrap --- TTC #2

I am trying very hard to lose some more weight and I see wraps listed on lots of diet plans. I am not fond of a large grouping of cold ingredients rolled up in a cold dry tortilla. Then I came acrossed  these one day at Kraft and thought I would give them a try....They are very Tasty!

Cucumber Club Lettuce Wrap 

(Prep Time:5 min * Total Time:5 min * Makes:1 serving, 2 wraps)

 2 pieces leaf lettuce
2 slices  smoked ham

1/4 cup chopped cucumber
1/4 cup chopped tomato
1/4 cup chopped celery
2 tsp. KRAFT Light Ranch Reduced Fat Dressing


TOP lettuce leaves evenly with ham, cucumber and tomato.
Drizzle with dressing. 

ROLL up burrito style. 
SERVE immediately or wrap tightly in plastic wrap and refrigerate until ready to serve.

*Side Note: My son made his with crispy chicken tenders instead of the ham and they were very tasty, just higher in calorie count.

Make-Over Monday - Mashed Cauliflower

I was so excited when my hubby gave me a copy of Chef Anne Burrell's "Cooking like a Rockstar" Here is our first attempt!  "Big Brown Braised Short Ribs" We really enjoyed the ribs and since I am trying very hard to be good and semi-stick to my "Biggest Loser" plan, we chose to replace the mashed potatoes with mashed cauliflower. It was all very tasty! :)

Mashed Cauliflower 

Ingredients

• 8 cups bite-size cauliflower florets (about 1 head)
• 2 - 4 cloves garlic, crushed and peeled
• 1/3 cup nonfat milk or chicken stock
• 1 teaspoon butter
• 1/2 teaspoon salt
• Freshly ground pepper to taste
• Snipped fresh chives for garnish

Preparation

1. Place cauliflower florets and garlic in  boiling water, cook until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)
2. Place the cooked cauliflower and garlic in a food processor. Add milk,  butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl.  You can drizzle with the  2 teaspoons oil and garnish with chives, if desired. Serve hot.

Nutrition

Per serving: 107 calories; 7 g fat ( 1 g sat , 4 g mono ); 3 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 5 g protein; 4 g fiber; 339 mg sodium; 288 mg potassium

Make-Over Monday .... S'More Low-Cal!!!

It's Monday Again.... And in Honor of our Cheesecake Party Tonight. I thought I would post a Quick & Easy Low-Cal Cheesecake Treat that the whole Family will enjoy...

Quick S'More Cheesecake Bites

Prep Time:10 min Total Time:10 min
Makes:12 servings, one s'more sandwich each

1-1/2 cups PHILADELPHIA Ready-To-Eat Cheesecake Filling Chocolate Dream
12 Graham Crackers, broken in half
12 large Marshmallows

SPREAD 2 Tbsp. of the cheesecake filling onto 12 of the graham squares; set aside.

PLACE 6 of the remaining graham squares in single layer on microwaveable plate; top each with 1 marshmallow. Microwave on HIGH 20 sec. or until marshmallows begin to melt. Cover each with 1 of the remaining graham squares, filling-side down, to make six sandwiches. Press grahams together gently to secure. Repeat with remaining graham squares and marshmallows.

SERVE immediately. Store leftovers in refregerator.

Only 180 Calories each....

Make-Over Monday...Tasty Taco Salad!

FIESTA TIME!!!!
And as I have spent this past year studying and learning how to make-over my favorite recipes into better tasting, lower calorie treats, I discovered the my loaded Taco Salad recipe that I thought was good for me was actually contributing to my down fall.... So staying with the Theme of the day I would like to post my Made-Over Tasty Taco Salad recipe for the day.

Tasty Taco Salad

Prep Time: 20 mins * Total Time: 20 mins * Makes:4 servings

4 whole wheat flour tortillas (8 inch)
1 lb. ground turkey
1/4 cup of chopped white or yellow onion
1 small clove of chopped fresh garlic
1 teaspoon of dry taco seasoning mix
1/4 cup warm water
salt & pepper to taste
4 cups shredded lettuce or baby spinach
1 cup Finely Shredded Four Cheese
1 large tomato, chopped
1 medium cucumber, chopped
1 medium avocado, chopped
1/4 cup sour cream (about 1 tablespoon per person)
1/2 cup salsa (about 2 tablespoons per person)

CRUMPLE 4 large sheets of foil to make 4 (3-inch) balls; place on baking sheet. Place 1 tortilla over each ball; spray with low-cal cooking spray. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)
*by using whole wheat and baking shells instead of frying or using store bought chips you save 80 calories per person

MEANWHILE, cook meat with onion, garlic, taco seasoning mix, salt & pepper and warm water.
*by cooking your meat with the following ingredients instead of browning it in 2 tablespoons of oil you save 120 calories per person
FILL shells with lettuce, meat mixture, cheese and vegetables just before serving top with sour cream and salsa.
*by measuring and using sour cream and salsa instead of salad dressing you save 60 calories per person

So by making-over my Favorite Taco Salad, I have saved myself 302 calories... going from 580 to 278.