Wow, it’s been a really long time! I was with a friend last week and we were talking about food and clean eating and I decided that before the end of this week I would try a new clean meal and blog it. Well we tried the new meal and here I am blogging about it but it is really nothing to post about. Magazine recopies always get ya. It looks so good in the picture with the perfect lighting, perfect cut of meat and the steam rising up from the professionally plated meal. To top it off it was pork and we all know that Jeff does not love pork. With that beautiful picture I thought for sure this would be the meal to change his mind about pork. Wrong Wrong Wrong!!! However, being the incredibly loving, easy going and thoughtful husband that he is he sat there and ate the bland, boring pork without a single complaint and very little teasing.



Just in case you feel like a bland pork dinner here you go...


Thai Pork & Papaya over Couscous (serves 4)

7.6 oz whole-wheat coucous
1/2 lb pork tenderloin, sliced into 1/2 in strips
1tsp EVOO
2 tsp low-sodium soy sauce
1 Papaya peeled, seeds removed cut into 1/2 cubes
1/2 tsp ground ginger
3 cloves garlic, minced

One:  In a medium saucepan, bring 1 1/2 cups of water to a boil.  Stir in coucous, cover and remove from heat.  Let sit for 5 min then fluff with a fork.

Two:  In a large non-stick skillet, heat oil on medium for 1 minute.  Add soy sauce, ginger, garlic and pork and cook for 3 to 4 minutes, occasionally flipping pork strips until meat is cooked through.

Three:  Place 1 cup of coucouse on plate, top with 2 oz of pork and 1/2 cup of papaya.

The $6.00 Papaya was not really on the budget this week.  But I used some mixed fruit that after I removed the meat from the skillet I heated in the juices.  For me the fruit was the best part. 

This meal need a lot of work.  I like the concept but it needs a ton more flavor.  I am thinking that making the Thai sauce with double the ginger and using it more as a marinade before grilling might be a better chioce for us. 

Until Next Time....

So do not worry about tomorrow; for tomorrow will care for itself. Each day has enough trouble of its own. Matthew 6:34

Not your Mama's Spaghetti

It finally happened, I had a bit of a break down over the weekend.  Yes, I miss all of you so much that I cried (thanks Donna Kirchoff for being there for that).  Today started out with a bit of a pity party but as the day progressed and with the help of a little retail therapy I am feeling much better.  I have been working on couponing and I have to tell you there is some joy in getting your receipt showing a savings of $46.35.  I don't think I will ever be on the show "Extreme Couponing" but I know there is money to be saved at the grocery store. 


I finally got my copy of Clean Eating November/December it was a bit delayed due to the change of address.  There are several really good meals in here that my boys and I will be trying.  There is a section of 5 ingredient meals and the Spaghetti & Spicy Cajun Meatballs sounded delicious.  However, I felt that since my fridge is full of veggies I would add a few more ingredients to the mix.


Ingredients:


5 cups boxed or jarred unsalted diced tomatoes - I used a can of Fire Roasted Diced Tomatoes and a Jar of tomatoes from our garden back in Utah (tear, tear).
1/2 lb raw shrimp, peeled, deveined and tails removed
1 lb extra-lean ground pork
2 tbsp salt free Cajun style seasoning - I used closer to 5 tbsp Mrs. Dash Extra Spicy Seasoning
12 oz whole-wheat, corn or brown rice spaghetti


Pantry Staples - (I guess listing them as staples allows you to call this a 5 Ingredient meal.)
Olive oil cooking spray
4 cloves of garlic, minced, divided
Sea salt and fresh round pepper to Taste


Additional veggies that I added
Handful of fresh mushrooms
Half white onion, chopped
Bunch of Spinach, stems removed, chopped


Instructions:
ONE:  Heat medium sauce pan on medium-high and coat with cooking spray, add 2 cloves of garlic and cook for 1 minute, stirring.  Add tomatoes, stir and bring to a simmer. (This is where I added my mushrooms and onion)  Reduce heat and cook for 25-30 minutes, stirring occasionally.  Season with salt and pepper.


TWO:  Preheat oven to 425.  Line a large baking sheet with parchment paper.  In the bowl of a food processor, pulse shrimp into small chunks.  Add pork, Cajun seasoning, remaining 2 cloves of garlic and salt and pepper; pulse until combined.  Scoop 2 tbsp of mixture, roll into a ball and place on baking sheet.  Should yield approximately 24 meatballs.  Mist tops of meatballs with cooking spray.  Bake for 8-10 minutes, until golden brown and cooked through.


THREE:  Cook pasta according to package directions.  Scoop spaghetti onto serving plate and top with meatballs and tomato sauce.

It was really good!! I loved it and is very low calorie and fat.  If you following their instructions and serving suggestions of; 1 cup pasta, 4 meatballs and 1/2 cup sauce you get;

Calories 383, Total Fat:4g, Sat Fat: 1g, Carbs 45g, Fiber 2g, Sugars:1g, Protein: 36g, Sodium; 153mg, Cholesterol: 117mg.

This is one of those meals that makes me so very thankful for my son who will eat just about anything.

Until Next Time....

So do not worry about tomorrow; for tomorrow will care for itself. Each day has enough trouble of its own. Matthew 6:34