INGREDIENTS:
Tortillas
Eggs
Hashbrowns
Salsa/hot sauce
Bell pepper (optional)
Onion (optional)
Meat (bacon or sausage)
INSTRUCTIONS:
Make ingredients separately. (I like to bake the bacon)
Put it all together!
Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts
Dinner in a Pumpkin
INGREDIENTS:
1 sm-md pumpkin (optional: crock pot)
2 T vegetable oil
2 T soy sauce
4 oz sliced mushrooms
1 can cream of chicken soup
1 chopped onion
1.5-2 lbs hamburger or sausage* browned
2 T brown sugar
1.5 cup cooked rice (precooked)
8 ounces water chestnuts
INSTRUCTIONS:
Bake cleaned out pumpkin on a cookie sheet @ 350 for 30 minutes.
Simmer water chestnuts and onion in chestnut juice. Add water if needed.
Drain chestnuts and onion and mix in other ingredients.
Put in pumpkin and bake for 1 hour @ 350.
Egg Roll In A Bowl
INGREDIENTS:9 cups shredded cabbage
1 1/2 c shredded carrot
2 med onions, finely chopped / minced
1 1/2 T sesame oil.
1 1/2 t ginger (powdered)
1/2 t black pepper
1 tsp garlic granules (or 4 cloves garlic)
1 1/2 t salt
1/16 tsp stevia extract (or 4 T other sweetener) optional ( I don't use this)
1/2 T crushed red pepper
1/3 cup beef broth
4 tsp liquid aminos, soy sauce, or coconut aminos (I use low sodium soy sauce or bragg liquid aminos)
1 1/2 lb ground beef, ground turkey or sausage
Green onion for garnish (optional)
INSTRUCTIONS:
Place meat in large pan and cook until browned.
On medium high heat, add the onions and sesame oil. Cook until lightly browned.
Reduce heat to medium.
Add spices, sweetener, red pepper, wine, and broth to the pan and stir well.
Add the cabbage and stir to coat.
Cook, stirring frequently until the cabbage slightly wilts.
Add carrots and cook for 2-3 minutes until soft.
Add tamari to taste and adjust flavorings as desired.
Serve plain or over rice or cauliflower rice.
Garnish with green onions if desired.
LINK: https://wholenewmom.com/recipes/egg-roll-in-a-bowl/
NOTES:
For keto, omit the carrots.
For those on the Trim Healthy Mama eating plan, this meal can be any type of fuel. With rice, it's a crossover. With cauliflower rice, or plain, and with beef or sausage, it's an S.
1 1/2 c shredded carrot
2 med onions, finely chopped / minced
1 1/2 T sesame oil.
1 1/2 t ginger (powdered)
1/2 t black pepper
1 tsp garlic granules (or 4 cloves garlic)
1 1/2 t salt
1/16 tsp stevia extract (or 4 T other sweetener) optional ( I don't use this)
1/2 T crushed red pepper
1/3 cup beef broth
4 tsp liquid aminos, soy sauce, or coconut aminos (I use low sodium soy sauce or bragg liquid aminos)
1 1/2 lb ground beef, ground turkey or sausage
Green onion for garnish (optional)
INSTRUCTIONS:
Place meat in large pan and cook until browned.
On medium high heat, add the onions and sesame oil. Cook until lightly browned.
Reduce heat to medium.
Add spices, sweetener, red pepper, wine, and broth to the pan and stir well.
Add the cabbage and stir to coat.
Cook, stirring frequently until the cabbage slightly wilts.
Add carrots and cook for 2-3 minutes until soft.
Add tamari to taste and adjust flavorings as desired.
Serve plain or over rice or cauliflower rice.
Garnish with green onions if desired.
LINK: https://wholenewmom.com/recipes/egg-roll-in-a-bowl/
NOTES:
For keto, omit the carrots.
For those on the Trim Healthy Mama eating plan, this meal can be any type of fuel. With rice, it's a crossover. With cauliflower rice, or plain, and with beef or sausage, it's an S.
Tikka Masala
INGREDIENTS:
2 lbs chicken breasts or pork, cut into 3/4-inch chunks
1 large onion, finely chopped
4 garlic cloves, minced
2 tablespoons grated fresh ginger
1 (29 oz.) can of tomato sauce
2 tablespoons olive oil
1 tablespoon Garam masala
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon turmeric
½ teaspoon cinnamon
½ teaspoon cayenne pepper (adjust according to your heat preference)
½ teaspoon ground black pepper
2 bay leaves
1 cup / 250 ml heavy cream
2 tablespoons arrowroot powder (or cornstarch)
Juice of ½ lemon
INSTRUCTIONS:
Grease the inside of your crockpot bowl with a bit of olive oil. Set aside.
Combine all ingredients (except for bay leaves, heavy cream, arrowroot powder, and lemon juice) in a large bowl. With a large large spatula, stir to combine everything, making sure that the chicken is well coated.
Pour the mixture into the slow cooker and place the two bay leaves on top.
Cover and cook for 8 hours on low (or 4 hours on high).
When done, in a small bowl combine heavy cream and arrowroot powder (or cornstarch), and gently stir into the mixture. Let cook an additional 20 minutes to thicken up.
Finally add lemon juice and gently stir to incorporate.
Serve warm.
*We just cook it in a pan usually- saute the onion, garlic and ginger. Then add the meat, cook until basically done. Add the everything but the bottom section and let simmer for about 10 minutes then add the last few ingredients*
LINK:http://www.theironyou.com/2015/01/easy-creamy-crock-pot-chicken-tikka.htm
2 lbs chicken breasts or pork, cut into 3/4-inch chunks
1 large onion, finely chopped
4 garlic cloves, minced
2 tablespoons grated fresh ginger
1 (29 oz.) can of tomato sauce
2 tablespoons olive oil
1 tablespoon Garam masala
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon turmeric
½ teaspoon cinnamon
½ teaspoon cayenne pepper (adjust according to your heat preference)
½ teaspoon ground black pepper
2 bay leaves
1 cup / 250 ml heavy cream
2 tablespoons arrowroot powder (or cornstarch)
Juice of ½ lemon
INSTRUCTIONS:
Grease the inside of your crockpot bowl with a bit of olive oil. Set aside.
Combine all ingredients (except for bay leaves, heavy cream, arrowroot powder, and lemon juice) in a large bowl. With a large large spatula, stir to combine everything, making sure that the chicken is well coated.
Pour the mixture into the slow cooker and place the two bay leaves on top.
Cover and cook for 8 hours on low (or 4 hours on high).
When done, in a small bowl combine heavy cream and arrowroot powder (or cornstarch), and gently stir into the mixture. Let cook an additional 20 minutes to thicken up.
Finally add lemon juice and gently stir to incorporate.
Serve warm.
*We just cook it in a pan usually- saute the onion, garlic and ginger. Then add the meat, cook until basically done. Add the everything but the bottom section and let simmer for about 10 minutes then add the last few ingredients*
LINK:http://www.theironyou.com/2015/01/easy-creamy-crock-pot-chicken-tikka.htm
Spicy Pork (or Turkey) Pas Thai
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 4-6
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 4-6
INGREDIENTS
- 8 oz. flat rice noodles
- ¼ cup oyster sauce
- 1 Tbsp fish sauce
- 1 medium lime (3-4 Tbsp juice)
- 1 Tbsp sriracha
- 1 Tbsp vegetable oil
- 2 cloves garlic
- ½ lb. ground pork or ground turkey
- 2 large eggs
- 1 medium onion
- 1 medium green bell pepper
- ½ bunch cilantro
INSTRUCTIONS
- Place the rice noodles in a dish and cover with hot water. Let the noodles soak for 30 minutes to soften.
- Prepare the sauce by stirring together the oyster sauce, fish sauce, sriracha, and the juice of one lime (3-4 Tbsp). Mince the garlic and thinly slice the onion and bell pepper.
- Add one tablespoon of vegetable oil to a large skillet, along with the minced garlic and ground pork. Sauté the pork and garlic until the pork is cooked through. Push the pork to the outer edges of the skillet, then crack the two eggs in the center. Scramble the eggs with a spatula until they are lightly set, then mix them in with the ground pork.
- Add the sliced onion and bell pepper to the skillet. Continue to sauté until they just begin to soften (3-5 min.). Drain the soaked noodles, then add to the skillet along with the prepared sauce. Stir and Sauté for 1-3 minutes more, or until the noodles fully soften and the sauce has coated the contents of the skillet.
- Top with freshly chopped cilantro, then serve.
LINK: https://www.budgetbytes.com/2014/12/spicy-pork-pad-thai/
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