Archive | Pork RSS feed for this section

Prosciutto and Asparagus Alfredo Pasta

29 Apr


This dish made me feel like I was in Rome again! Oh how I wish I was, especially with all of the exciting events happening there this past weekend. But alas, I’m at home nesting like crazy and waiting for our baby to arrive any day now (can’t wait!) so I’ll take a little taste of Italy however I can manage. Also, due to the midwife’s orders, I’m supposed to currently limit my carb intake to one serving a day, so have to make it good!

This is a filling but not super heavy dish that’s perfect for spring. I’ve been on an asparagus kick lately and thought it would be a good match with the prosciutto. I’m not a big fan of salty foods, but the slight saltiness of the prosciutto paired beautifully with the creamy richness of the alfredo sauce. Of course you can make your own sauce, but this time around I decided to use a jar of store bought sauce to save some time and energy.


Prosciutto and Asparagus Alfredo Pasta

3 oz sliced prosciutto, roughly chopped
1 lb fresh asparagus, ends trimmed off, cut into 1 inch pieces
2 cloves garlic, minced
1 lb pasta (I used whole wheat rotini)
2 cups alfredo sauce (I used a 15 oz jar of store bought)
Black pepper
Grated parmesan

Yield: 6-8 servings

Heat some olive oil in a large frying pan and add the asparagus. Cook for about 7 minutes or until tender. Add the garlic and prosciutto and cook for another 2 minutes or so, stirring occasionally. Set aside.

Cook the pasta according to the package. Drain and return the pasta to the pan you cooked it in. Add the alfredo sauce and the asparagus/prosciutto mixture and stir everything together until fully incorporated. Season with a little salt and pepper before serving and sprinkle some grated parmesan on top for garnish. Eat while hot and enjoy!

Source: Adapted from Tide and Thyme

Ham and Lentil Soup

8 Dec


I’ve been iced in for a few days and have been loving this extra hibernation time! And lucky for me, I’d planned tasty soups and comfort foods (accidentally) for these freezing winter days. One recipe was this delicious ham and lentil soup. It’s hearty and full of healthy ingredients that will keep you full and warm. I couldn’t figure out what this soup reminded me of, but when eating some leftovers yesterday, I realized they taste A LOT like my mom’s famous New Years black eyed peas. Yum!

I hope that all of you are safe and warm wherever you are. Luckily it’s finally just above freezing right now so the ice is melting a tiny bit. Just in time to freeze again tonight! I think I’ll be out by Tuesday, but in the meantime, I’m savoring this soup and the extra cozy time indoors.

Ham and Lentil Soup

1 Tbsp olive oil
1 onion, chopped
1 carrot, chopped)
2 stalks celery, chopped
2 cloves garlic, chopped
4 cups chicken or vegetable broth/stock
1 cup lentils
2 cups ham, diced
1 tsp oregano
1 bay leaf
1 tsp thyme
Salt and pepper to taste
1 package frozen spinach, thawed

Yield: 4-6 servings

Heat the oil in a large sauce pan. Add the onion, carrot, and celery and saute until tender, about 10-15 minutes. Add the garlic and saute until fragrant, a few minutes.

Add the stock, lentils, ham, oregano, bay leaf, and thyme and simmer, covered, on low heat for an hour.

When ready to serve, remove from heat and stir in the spinach. Serve while hot and enjoy!

Source: Closet Cooking

Crustless Ham, Swiss, and Spinach Quiche

12 Dec

Quiche is one of my favorite breakfast foods and I love that it’s so easy to improvise the flavors. And even if you don’t have the time or supplies to make a crust, you can still make a crustless version that tastes just as great! I had some leftover ham and thought this would be a tasty way to use it up. Add some spinach and swiss cheese and you have a winning flavor combination! This is so easy to make and again, you can take this basic recipe and use whatever meats, cheeses, or veggies you want.

Crustless Ham, Swiss, and Spinach Quiche

4 eggs
1/2 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
Dash of onion powder
Dash of pepper
1 1/3 cups milk
1 cup cooked, chopped ham
5 oz frozen spinach, defrosted and dried
2-3 oz swiss cheese, shredded

Preheat oven to 400 degrees F.  Lightly grease a pie/tart/quiche dish (whatever you have). In a mixing bowl, whisk the eggs. Add the flour, baking powder, onion powder, salt, and pepper and whisk to combine. Then add the milk and whisk to combine. Add the ham and spinach to the mixture and stir to combine. Pour the mixture into the prepared dish and sprinkle cheese on top. Bake for 25 minutes, or until the edges are golden brown and the center is set. Let the quiche sit for at least 5 minutes, then slice and serve while warm. Makes 4 large portions or 8 smaller portions. Enjoy!

Source: A Beckster Original

Rosemary Balsamic Pork Chops

1 Jul

This easy entree is the perfect thing to pair with the brussels sprouts in the previous post – the flavors match wonderfully and give you a nicely rounded meal that’s plenty filling. Plus, I was excited that I could simply run outside and pick a sprig of rosemary from my garden. One of those little joys in life! 🙂

Rosemary Balsamic Pork Chops

4 pork loin chops (5 oz each, trimmed)
2 tsp fresh rosemary, chopped
1 Tbsp unsalted butter
3/4 cup low-sodium chicken broth
3 Tbsp balsamic vinegar
Dash of salt and pepper

Sprinkle the pork with salt, pepper, and rosemary. Melt the butter in a large skillet over medium-high heat. Add the pork and cook 4-5 minutes per side. Transfer to a plate.

Add the broth and vinegar to skillet and bring to a boil. (scrape the browned bits from the bottom of the pan) Boil until mixture is syrupy, about 5 minutes. Add the pork to the skillet and cook until heated through, about 1 minute per side. Serve while hot and drizzle extra sauce on top. Enjoy!

Source: Weight Watchers Points Plus Just 5 Cookbook

*Points Plus Value: 4 per serving (1 pork chop and 1 Tbsp sauce)

Hawaiian Pulled Pork Pizza

22 Jul

Not to toot my own horn, (do people still say that?) but this was one of the best pizzas I’ve ever eaten. The tangy sauce, the smoky pulled pork, the sweet pineapple…simply delicious! I’ve decided that pizza is my favorite way to use leftovers. I remember several years ago, my younger brother and I made a “Thanksgiving leftover” pizza with turkey and cranberries. Sounds crazy, but it was strangely good!

Anyways, if you use the Hawaiian Pulled Pork recipe from a few days ago and have leftovers, I suggest you make this. I promise you will NOT be disappointed. And if you are, then I’ll eat the rest of your pizza.

(Also, you can use pre-made refrigerated pizza dough or make it homemade…I used my favorite easy homemade recipe that I’ll share later this week, I promise!)

Hawaiian Pulled Pork Pizza

Refrigerated pizza dough
1 cup leftover Hawaiian sauce (more or less, depending on preference)
1/2 can pineapple tidbits
1 cup leftover Hawaiian pulled pork
1 cup shredded mozzarella cheese

Preheat oven to 450 degrees F. Lightly oil a pizza pan (if needed). Roll or stretch dough to fit the pan. Evenly coat the dough with the Hawaiian sauce, leaving a 1 inch border from the edge of the dough. Top with cheese, pulled pork, and pineapple. Bake for 15-20 minutes, or until the cheese has melted and the crust turns golden brown. Let it cool for a few minutes. Slice and serve.

Source: Adapted from The Food Network

Hawaiian Pulled Pork Sandwiches

17 Jul

Happy Saturday everyone, I hope yall are having a great weekend! I’ve been holding onto this recipe for a few months now and finally made it. It was worth the wait, but I wish I’d tried it sooner because it was delicious! A few months ago, when we were still living in Virginia, my husband saw this recipe on the Food Network and DVR’d it for me to check out. Needless to say my mouth was watering and I bookmarked it right away.

You can just prep this in the morning and let it sit in the slow cooker all day, then dish it up and enjoy a yummy dinner! I’ll also include some notes regarding little changes I made or issues I faced when prepping for this meal.

Hawaiian Pulled Pork Sandwiches

1 packet dry marinade rub*
1 teaspoon ground pepper
1 tablespoon paprika
2 1/2 pounds pork shoulder**
1/2 cup chicken broth
1/2 cup brown sugar
1/4 cup soy sauce
1 cup chili sauce***
3/4 cup pineapple juice
Handful of chopped carrots or baby carrots****
Hamburger buns

Hawaiian Sauce:
2 tablespoons canola oil
2 teaspoons garlic, minced
1 tablespoon ginger, minced

In small bowl, combine dry rub mix, paprika and pepper.

Coat the pork the with rub mixture, patting until all rub is used. Set aside.
In a bowl, whisk together the chicken broth, brown sugar, soy sauce, chili sauce and pineapple juice. Set aside.
Put the carrots in the bottom of the slow cooker. Place the pork on top of the carrots and pour half of the sauce juice mixture over pork. Reserve remainder for Hawaiian sauce. Cover and cook on low for 7 to 8 hours. The meat should fall apart easily. Remove the roast from the slow cooker to a cutting board. Using 2 forks carefully pull the meat into shreds. Serve the pork on rolls drizzled with the Hawaiian sauce or on the side for dipping.

Hawaiian Sauce:
In a medium pot, heat garlic over medium heat about 2 minutes. Add the remaining sauce mixture, bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and set aside.

Source: Adapted from

*For the dry rub, I used McCormick Grill Mates Hawaiian Luau. I found it at Kroger. I couldn’t find the Teriyaki rub the original recipe suggested but any similar flavor would be good.
** The original said to use 3 1/2 pounds, but for two people, 2 1/2 was plenty! The original also needed leftover pork for other recipes.
***Just FYI, chili sauce can be found right by the ketchup at the grocery store. It took me forever to find!
****The original said to use chopped onions and carrots, but I only had baby carrots. They worked great!