One Pork Butt – Three Meals: Pork and Broccoli Lo Mein

21 04 2016

One Pork Butt – Three Meals.

Meal one, ridiculously fast Lo Mein! This dinner is so easy it’ll practically cook itself, thanks to the pulled pork ready to go in the fridge (see link above/below for the pulled pork recipe)! You could use spaghetti noodles instead if that’s all you have, but Lo Mein noodles cook up in a fraction of the time.

Pork and Broccoli Lo Mein

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • Lo Mein noodles – the 10 oz package I buy comes in 3 bundles, I used 2 bundles
  • 2 cups broccoli florets
  • 1 heaping cup Pulled Pork
  • 1/2 cup low-sodium chicken stock or broth from the Pulled Pork
  • 3 Tbsp low-sodium soy sauce
  • 2 Tbsp brown sugar
  • 1 Tbsp sesame oil
  • 3 garlic cloves, minced
  • 1 tsp cornstarch
  • 1/2 cup sliced green onions

Bring a large pot of water to boil. Add the broccoli and Lo Mein noodles and cook according to noodle package directions (should take like 4 minutes), then strain.

Meanwhile, whisk together the broth, soy sauce, sugar, sesame oil, garlic and cornstarch. Add to a large saute pan and bring to a slow boil. Add the pulled pork, the cooked Lo Mein and broccoli and the green onions. Using tongs, toss everything together and cook on low a few minutes to bring it all together, allowing the noodles to soak up the sauce. Remove from the heat and allow to stand a few minutes before serving.





Italian Chicken and Veggie Cobbler

17 03 2015

This is a savory and fun take on a fruit cobbler, made with chicken and veggies. The original version topped this with cornmeal dumplings, but I substituted with polenta. You could switch out different veggies for what you have on hand, or could also use Italian sausage in place of the chicken, making this a versatile dish.

Italian Chicken and Veggie Cobbler

The following serves 4-6 (adapted from Cuisine at Home):

  • 2 Tbsp olive oil
  • 1 lb boneless, skinless chicken breasts, cubed
  • Granulated garlic
  • 2 cups diced onions
  • 2 cups broccoli florets
  • 1 cup diced red bell pepper
  • 2 Tbsp minced garlic
  • 1 Tbsp tomato paste
  • 1/2 cup dry white wine
  • 1 can cannellini beans (15.5 oz) drained and rinsed
  • 1 tsp Italian seasoning
  • Salt, pepper and red pepper flakes to taste
  • 2 cups low-sodium chicken broth
  • 1 Tbsp cornstarch
  • 8 oz of fresh spinach
  • 1 cup water
  • 1 cup milk (unsweetened almond milk or skim milk)
  • 1 cup cornmeal
  • 1/4 cup grated parmesan cheese
  • Parsley, chopped

Preheat oven to 400.

Heat oil in a large cast-iron skillet over medium-high. Add chicken, season with a little Italian seasoning, salt and granulated garlic. Saute until just beginning to brown, then transfer to a plate.

Add onions, broccoli and bell peppers to the skillet; cook 5 minutes. Stir in garlic and tomato paste and cook 1 minute.

Deglaze the pan with wine, scrapping up any brown bits, and reduce until nearly evaporated. Stir in beans, 1 tsp Italian seasoning and the cooked chicken. Season with salt, pepper and red pepper flakes to taste.

Whisk together 1 cup of broth with the cornstarch and add to the skillet. Reduce heat to medium-low and cook until thickened, 5 minutes. Add the spinach and stir until the spinach is wilted and cooked down. Season lightly with salt to taste. Remove from the heat and make the polenta.

In a small-medium saucepan, heat the water, milk and remaining cup of broth over medium-high. Bring to a slow boil, then whisk in the cornmeal. Whisk well and bring to a boil. Lower heat and stir with a wooden spoon, constantly until thick, about 10 minutes. Stir in the parmesan cheese, mixing well, then remove from heat.

Pour the polenta evenly all over the chicken and veggie mixture, smoothing out if needed. Bake for 25 minutes. Remove cobbler from the oven and allow to stand 10 minutes. Garnish with parsley before serving.





Sesame Chicken Lo Mein

4 11 2014

Here’s a super fast and flavorful Chinese meal that you can make at home in less time than it would take you to order and pick-up take out! This is also a good recipe to switch out different veggies for what you have on hand. For instance the original recipe called for bell peppers, but I used napa cabbage instead.

Sesame Chicken Lo Mein

The following serves 4 (adapted from Cuisine at Home):

  • 1 cup low-sodium chicken broth
  • 3 Tbsp low-sodium soy sauce
  • 2 Tbsp rice vinegar
  • 4 tsp toasted sesame oil
  • 1 Tbsp brown sugar
  • 1 Tbsp cornstarch
  • 8 oz boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 Tbsp canola oil
  • 1 cup halved broccoli florets
  • 1 heaping cup shredded napa cabbage or thinly sliced bell peppers
  • 3 Tbsp minced fresh garlic
  • 2 bundles of buckwheat noodles (from a 10 oz package, which typically contains 3 bundles)
  • 1 tsp toasted sesame seeds

Cook noodles according to package directions and set aside.

Whisk together the broth, soy sauce, vinegar, sesame oil, brown sugar and cornstarch in a large bowl. If you want it to have a little kick, add some chili flakes as well. Add chicken and chill 15 minutes.

Heat canola oil in a wok over high. Remove chicken from marinade; allow excess to drip off. Reserve marinade. Stir-fry chicken in batches, about 2 minutes per side; transfer to a plate.

Add broccoli, cabbage and garlic to wok. Stir-fry 2-3 minutes. Add marinade, cooked noodles and chicken, stir-fry until sauce thickens and chicken is cooked, about 3-4 minutes.

Garnish with sesame seeds before serving, and lime wedges if desired.





Lemon Chicken Piccata Over Spaghetti Squash and Broccoli

2 09 2014

I originally made this lemon chicken piccata over the weekend for a bachelorette party, to go along with the spaghetti aglio e olio with marinated tomatoes I shared yesterday. But tonight, I served some of the leftover chicken and sauce over spaghetti squash and roasted broccoli to make a new meal. Below I show how to make this new meal all at once though.

The piccata recipe originated from Giada De Laurentiis, which my Mama adapted and gave to me. I have since slightly altered my Ma’s version. Thanks ladies! My twist is to kick up the flavor and lemon taste in this chicken by seasoning and adding lemon zest to it the night before I’m going to serve it.

Lemon Chicken Piccata Over Spaghetti Squash and Broccoli

The following serves 2 (compliments of This Girl’s Gotta Eat with inspiration from This Girl’s Mama and Giada De Laurentiis):

  • 4 boneless, skinless chicken breasts thinly sliced – if you can’t find them packaged this way in your local grocery store (which will save you time), use 2 large breasts and sliced them horizontally in half and then pound them thin
  • Kosher salt
  • Ground pepper
  • Lemon zest
  • Whole wheat flour
  • Unsalted butter
  • Extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 cup low-sodium, reduced-fat chicken broth
  • 1/4 cup capers, rinsed
  • 1/3 cup chopped fresh parsley
  • 1 small spaghetti squash
  • 1 head broccoli, chopped into florets
  • Grated parmesan or romano cheese

Season the chicken the night before you want to serve it with salt, pepper and lemon zest to taste on both sides. Store covered in the fridge.

When you’re ready to make dinner, preheat oven to 400. Poke small holes all over the spaghetti squash with a knife or fork. Place on a baking sheet and roast until tender, 45 minutes to an hour. Remove from the oven and set aside until cool enough to handle.

While the squash cools, toss the broccoli florets with a little olive oil and just a little salt on a baking sheet. Roast at 400 degrees in the oven for 10-15 minutes.

Meanwhile, heat 1-2 Tbsp of butter and 1-2 Tbsp olive oil in a large skillet over medium high heat. Dredge the seasoned chicken in a little bit of flour, shaking off the excess. When the butter and oil are melted and start to sizzle, add the chicken. Cook the chicken for about 3 minutes or so until it begins to brown. Flip it over and cook another 3 minutes until the other side is browned. When nicely browned, remove from the pan to a plate and set aside.

Deglaze the hot skillet with the lemon juice, scrapping up any brown bits that may have formed. Next add the chicken broth and the capers. Bring to a boil. Return the chicken to the skillet and simmer for 5 minutes. Remove the chicken to a platter. You can either plate the sauce as is, or if you want it a little richer, add another Tbsp or so of cold butter to the pan and whisk to combine. Remove sauce from heat.

Cut the cooled squash in half and discard the seeds. Using a fork, scrape the flesh out of the skin of the squash over a bowl. Discard the leftover skin. Toss the squash with just a little olive oil and a pinch of salt.

To serve, divide the spaghetti squash and broccoli among plates. Nestle chicken in the middle and top with sauce. Garnish with a good helping of chopped parsley and serve with parmesan or romano cheese.





Thai Cabbage Wraps With Chicken and Broccoli

22 07 2014

Tonight’s fantastically delicious and healthy dinner is a riff on a Pad Thai I made with chicken and broccoli a while back. I tweaked the recipe and made it low carb in order to use up some of our lovely Fresh Fork Market ingredients including cabbage, carrots, candy onion and green onions. You don’t always need a new recipe, try using different ingredients to make an old recipe, new!

Thai Cabbage Wraps With Chicken and Broccoli

The following makes 7-8 wraps (compliments of This Girl’s Gotta Eat and Taylor Made):

  • 1 and 1/2 Tbsp sesame oil
  • Half a candy onion (or whatever onion you have), chopped
  • 3 small carrots, peeled and chopped, green leaves removed and roughly chopped as well
  • 1 lb ground chicken breast
  • 1 small head of broccoli, chopped into small florets
  • 1/4 cup low-sodium soy sauce
  • 2 Tbsp Sriracha
  • 2 cloves of garlic, minced
  • 1 Tbsp honey
  • 2 Tbsp natural creamy peanut butter
  • Juice of 1/2 a lime
  • 1/4 tsp red pepper flakes (optional for more heat)
  • Whole cabbage leaves rough stems removed, 7-10 total, depending on the size
  • Toasted sesame seeds and nuts, use whatever you have, for garnish
  • Fresh cilantro or parsley, chopped for garnish
  • Green onions, chopped for garnish

In a large skillet, heat the sesame oil over medium-high heat. Add the onion and carrots, saute for 3 minutes or so until beginning to softened. Add the chicken and cook, tossing occasionally until cooked through. Add in the carrot greens and wilt.

Bring a medium pot of water to boil. Add broccoli florets and quickly blanch, 1-2 minutes. Remove with a spider or slotted spoon and run under cold water. Drain, and set aside.

Prepare the sauce by whisking together the soy sauce, Sriracha, garlic, honey, peanut butter, juice of 1/2 a lime and red pepper flakes. Set aside.

When the chicken is cooked through and the carrot greens are wilted, turn the heat to medium-low. Add the broccoli and the sauce, toss to combine and let the sauce soak into the chicken and veggies, a few minutes.

To serve, dish out the chicken mixture onto cabbage leaves. Top with chopped nuts, cilantro or parsley, and green onions. Finish with a little more lime juice, or serve with lime wedges if desired.

If you have some of the leftover chicken mixture, enjoy it the next day over some shredded cabbage dressed with a little olive oil, lime juice and salt and pepper – delicious!





Grilled Eggplant and Shroom Napoleons with a Meat Marinara Sauce

12 05 2014

I played a little “Chopped” tonight based on a few ingredients I wanted to use up. Primarily, I wanted to turn leftover burgers into something better. So I pulled out an eggplant, portobello shrooms, cheese and crushed tomatoes…and napoleons quickly became my vehicle! If you were to join us for this dinner, you wouldn’t even know this sauce was made with leftover burgers, it’s that good! 🙂

Grilled Eggplant and Shroom Napoleons with a Meat Marinara Sauce

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • 1 medium eggplant, sliced into 1-inch slices
  • 2 large portobello mushroom caps, stem removed
  • Extra-virgin olive oil
  • Fontinella cheese, sliced
  • 3/4 cup diced onion, either red or yellow will work
  • 2 large cloves garlic, minced
  • Pinch red pepper flakes
  • 2 leftover burgers, finely chopped
  • Half a large 28 oz can, or a 15 oz can of crushed tomatoes
  • 3 Tbsp reduced-fat, low-sodium beef broth
  • 3 leaves fresh basil
  • Kosher salt
  • Parmesan cheese, grated

Preheat grill to medium-high. Brush eggplant slices and mushroom caps with a little olive oil on both sides and season lightly with salt. Grill with the lid open, a few minutes on each side until nice grill marks show and the veggies soften. Remove eggplant and shrooms from the grill to a baking sheet, place sliced cheese on top, however much you like, and set aside. The cheese will begin to melt since the veggies are hot, but you’ll want to finish them off in the oven. Right before you place in the oven, sprinkle a little grated parmesan on top of the other cheese first.

Preheat oven to 400.

Meanwhile, add 1-2 Tbsp of olive oil to a medium skillet over medium-high heat. Add onion and saute until softened and just beginning to brown, 3-5 minutes. Add garlic and a pinch of red pepper flakes and cook until fragrant, another minute. Add minced leftover burgers and mix everything together. Next, add crushed tomatoes, mix well, and bring to a low boil. Add the beef broth and basil, reduce heat to low. Simmer sauce, stirring often, 10-15 minutes. Season with salt to taste.

I served this meal with a side of roasted broccoli. Cut a head of broccoli into florets and toss with a little olive oil, kosher salt and garlic powder to taste. Roast on a baking sheet at 400 degrees for 10-12 minutes or so, until softened and beginning to brown, but still bright green color. Be sure to toss half-way through.

During the last few minutes of the broccoli roasting, add the eggplant and shrooms to reheat. Roast just a few minutes until the cheese fully melts.

To serve, place a little of the sauce on your plates. Place a large piece of eggplant on top, and add a tad more sauce. Next add a portobello cap and a little more sauce. Top with another slice of eggplant and finish with a little more sauce, parmesan cheese and parsley as garnish. Serve along with roasted broccoli, or a salad.





Green Tea Salmon With Quinoa

25 01 2014

My latest edition of Food Network Mag is all about light, low-cal dinners. Found this interesting, Asian-influenced salmon recipe in there….only 402 calories. I was also intrigued by the idea of cooking with a tea bag, which adds flavor without the extra calories. You can try this flavoring technique with water you’d use to boil veggies or cook grains in as well.

Green Tea Salmon With Quinoa

Green Tea Salmon With Quinoa

The following serves 4 (compliments of Food Network Magazine):

  • 1 cup quinoa (This Girl’s tip: buy the pre-rinsed kind!)
  • 1 to 2 tsp Sriracha
  • 1 green or black tea bag
  • 1 Tbsp low-sodium soy sauce
  • 1/2 tsp grated peeled ginger (I prefer minced from the tube, saves time!)
  • 4 (4 oz) skinless salmon filets
  • 4 cups broccoli florets, cut into 1-inch pieces
  • 1 cup frozen shelled edamame
  • Kosher salt
  • 3 scallions, chopped (white and green parts separated)
  • 1/4 cup chopped fresh cilantro

Place the quinoa in a medium saucepan over medium-high heat and cook, stirring to toast, a minute or two. Add 1 and 1/2 cups water and the Sriracha and bring to a boil. Reduce the heat to low, cover and simmer until the water is absorbed, about 12 minutes. Remove from the heat.

Bring 1 and 1/2 cups water, the tea bag, soy sauce, ginger and scallion whites to a gentle simmer in a medium skillet over medium heat. Add the salmon and cook until just opaque, 3-4 minutes per side. Transfer the salmon to a plate using a slotted spatula and discard the tea bag.

Add the broccoli and edamame to the remaining liquid in the skillet; season with salt. Cover and cook, stirring occasionally, until crisp-tender, about 5 minutes; drain.

Add the cilantro to the quinoa. Serve topped with the salmon, broccoli and edamame. Sprinkle with scallions for garnish.





Peanutty Chicken and Broccoli Pad Thai

13 01 2014

I was feeling the Asian influence tonight, and tried something new with this quick and deliciously spicy, chicken pad thai. The highlight here is on the sauce, offering a hybrid flavor between traditional pad thai and a peanut sauce, which intrigued me immediately. Most Asian recipes I’ve seen call for fish sauce, which isn’t an ingredient I have or think to buy. But this recipe didn’t need it, so I gave it a whirl – and good thing I did. YUM!

On top of being tasty, this is versatile…pick your protein (chicken, beef, shrimp, tofu), a veggie such as broccoli, whatever noodle you want/have along with toppings to garnish with, like nuts and herbs, and get to cooking!

Peanutty Chicken and Broccoli Pad Thai

Peanutty Chicken and Broccoli Pad Thai

The following makes 3-4 servings (adapted from Taylor Made):

  • 4 small boneless, skinless chicken breasts, sliced into thin, bite-sized pieces
  • Small head of broccoli, chopped into florets
  • 1 Tbsp olive oil
  • 1 Tbsp sesame oil
  • 6-8 ounces lo mein noodles (or rice noodles, whole wheat fettuccine, spaghetti squash)
  • 1/4 cup low-sodium soy sauce
  • 2 Tbsp Sriracha
  • 3 cloves of garlic, minced
  • 1 Tbsp honey
  • 2 Tbsp natural peanut butter (creamy or crunchy)
  • Juice of 1/2 a lime, plus lime wedges for garnish
  • 1/4 – 1/2 tsp red pepper flakes (optional for more heat)
  • 1/4 cup chopped peanuts or cashews
  • 1/4 – 1/2 cup chopped fresh cilantro or parsley
  • Green scallions, chopped for garnish

In a wok or large skillet, heat the olive and sesame oils over medium-high heat. Add the chicken and cook, tossing occasionally until cooked through.

Meanwhile, prepare noodles according to package directions. What I used only took 4 minutes to cook in boiling water. So after 2 minutes, I added the broccoli florets to the boiling water to quickly blanch along with the lo mein.

Prepare the sauce by whisking together the soy sauce, Sriracha, garlic, honey, peanut butter, juice of 1/2 a lime and red pepper flakes. Set aside.

When the chicken is cooked through, turn the heat to medium-low. Add the cooked noodles, broccoli and the sauce, toss to combine and let heat through for a couple of minutes.

To serve, divide among plates and top with chopped nuts, cilantro or parsley and lime wedges.





Whole Wheat Mac-n-Cheese with Broccoli and Turkey Kielbasa

27 06 2013

Who doesn’t love a comfy mac-n-cheese casserole? But most of us don’t need the extra butter, flour, cream and fattening cheese in our diets (although all of that does make a killer mac-n-cheese). I like to lighten up my Mama’s classic mac-n-cheese and then toss in whatever meat and veggies I have on hand. Once you have the technique down of making the cheese sauce, the extra ingredient possibilities are endless 🙂

Whole Wheat Mac-n-Cheese with Broccoli and Turkey Kielbasa

Whole Wheat Mac-n-Cheese with Broccoli and Turkey Kielbasa

The following serves 4 (compliments of This Girl’s Gotta Eat):

  • 1 box whole wheat pasta, such as penne or macaroni
  • Half an onion, sliced
  • 1 head broccoli, cut into small florets
  • 1 package turkey kielbasa, sliced
  • 1 Tbsp olive oil
  • 1 Tbsp whole wheat flour
  • 1/2 tsp dried mustard
  • 1 cup low-sodium chicken stock
  • 1/4 cup non-fat half and half
  • 1 cup low-fat shredded cheese (cheddar or mozzarella)
  • Paprika

Preheat oven to 375.

In a large skillet cook the sliced onions, kielbasa and broccoli florets until they start to soften slightly, turning occasionally for a few minutes. Remove from heat,

Bring a pot of water to boil, add salt and cook pasta to al dente according to package instructions.

Heat olive oil in a saucepan – remove from heat and whisk in the flour and dried mustard. Turn heat back on and add chicken stock and non-fat half and half, whisking constantly – stir until sauce thickens a little and is smooth. Next add the shredded cheese. Whisk the sauce with the added cheese until melted, stirring occasionally.

In a large casserole dish sprayed with non-stick spray, combine the sauce with the cooked pasta, broccoli and kielbasa until well mixed.

Dust the top with paprika and bake uncovered at 375 for about 20-25 minutes, until bubbly and browned on top.

Because this is a lightened up version, it won’t be super cheesy or creamy, but it will still be delicious…and of course, healthier for you! Serve with a side salad to round out the meal and enjoy!





Whole Wheat Penne with Spicy Sausage and Broccoli

17 06 2013

I saw a fabulous sausage and broccoli stoup (thicker than a soup but thinner than a stew) recipe from Rachel Ray that I eventually want to try. I love getting creative with other people’s recipes…so on this warm June night, I turned Rachel’s stoup into a delicious pasta dish of my own!

Whole Wheat Penne with Spicy Sausage and Broccoli

Whole Wheat Penne with Spicy Sausage and Broccoli

The following serves 4-6:

  • Salt and pepper
  • 1 head broccoli, cut into bite-size florets
  • 2 Tbsp extra-virgin olive oil
  • 1 package hot Italian turkey sausage (or mild), casings removed
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1/8 tsp freshly grated nutmeg
  • Low-sodium beef stock (or chicken stock)
  • 1 large can (28 oz) stewed, whole or diced tomatoes
  • 1 can (15 oz) white beans, rinsed and drained
  • 1 box whole wheat penne
  • Parmesan cheese, grated

Bring a large pot of water to a boil, salt it, add the pasta and cook to al dente according to the package. In the last 3 minutes, add the broccoli and continue to boil. Drain pasta and broccoli.

Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the sausage and cook, crumbling and breaking up with a wooden spoon, until browned, 5 minutes or so. Stir in the onion and garlic and cook until softened, another 5 minutes. Season with the nutmeg and salt and pepper to taste.

This Girl’s extra tip: Add a little chicken or beef stock, whatever you have on hand, to deglaze the bottom of the pan (two or so good turns of the pan) and scrape up any brown bits on the bottom. This will give a little more depth to the sauce.

Next add the tomatoes and their juices (if using whole tomatoes like me, be sure to break up the tomatoes with the back of a wooden spoon). Add the white beans and return to a boil. Lower heat and simmer for 10-15 minutes, stirring occasionally. Taste sauce and season with salt if needed.

Finally, add the cooked pasta and broccoli to the sauce, stirring well over low heat for a minute. Don’t add all the pasta and broccoli at once, at a little at a time, continuing to stir until most of the liquid in the sauce has been absorbed.

Serve with grated Parmesan cheese.