Yep...another Hungry Girl recipe - and once again it did not fail to satisfy! Seriously - I have to question the calorie count in this one b/c it was UBER tender and delicious and filling! Instead of serving it with true cole slaw, I used just the mix - gave it the crunch and taste of cole slaw without mayonnaise or other additions.
I also made my friend Laura's famous Mac 'n Cheese recipe - not sure of the calorie count, but I did use all low fat or reduced fat ingredients, and again, it's all about the portion control. Served up some small side salads and for those who wanted a bun, I had those on the ready - figured I could do without and I did!
Got in 70 minutes on the treadmill again (have been hitting it every day!) and had an all around great day! Chilling with the hubster now and watching some TV :)
'Cue the Pulled Pork
PER SERVING (2/3 cup): 220 calories, 6g fat, 540mg sodium, 16g carbs, 1g fiber, 12g sugars, 24g protein -- PointsPlus® value 5*
No-guilt BBQ pork!?! Prepare to be wowed...
Ingredients:
1 cup canned tomato sauce
1/2 cup ketchup
2 tbsp. plus 2 tsp. brown sugar (not packed)
2 tbsp. plus 2 tsp. cider vinegar
2 tsp. garlic powder
2 cups sliced onion, cut into 2-inch strips
3/4 lb. raw lean boneless pork tenderloin, trimmed of excess fat
3/4 lb. raw boneless pork shoulder (the leanest piece you can find), trimmed of excess fat
Optional: crushed red pepper
Directions:
To make the sauce, place all ingredients except onion and pork in the crock pot. Stir until mixed. Add onion and pork and coat well with the sauce. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until pork is fully cooked.
Remove all the pork and place it in a large bowl. Shred each piece using two forks -- one to hold the pork in place and the other to scrape across the meat and shred it. Return the shredded pork to the crock pot and mix well with the sauce.
If you're serving a group, keep the crock pot on its lowest setting, so the pork stays warm. If you like, season to taste with crushed red pepper. Yum time!
MAKES 6 SERVINGS
Laura's Famous Mac 'n Cheese
7 ounces of macaroni (yes - only 7!)
2 cups small curd cottage cheese (I used reduced fat)
1 cup sour cream (I used 1/2 cup non-fat and 1/2 cup fat free)
1 egg
8 oz cheddar cheese (I used reduced fat)
1/2 tsp salt
dash pepper
paprika
Cook macaroni and drain. Combine cheddar cheese, sour cream, egg, salt and pepper, then add cheese. Add in macaroni and pour into greasted dish. Bake for 45 minutes at 350 degree for 45 minutes (I overbaked mine a bit - got caught multitasking too much). But it was still delicious! Add a bit more cheese and paprika and cook another 5-10 minutes.
It is really hard to believe that August is already here, though summer is not over for sure! We were lucky enough to spend not one, but two days at the lake, and it was a perfect hoorah before school starts back on Thursday.
We grilled up the steaks on Saturday - I must say that the marinade is a true winner! That was the recipe I posted the other day, and if/when I learn how to do links I will go back through one day so I can click on that word marinade and it will take you directly to the post where the recipe is! We also grilled peaches again, and with a dollop of whipped cream and a sprinkling of brown sugar, they were just delicious!
Saturday's weather was iffy, but Sunday was GORGEOUS! We got a pretty good head start and went up to our friend's boat that they had very graciously allowed us to use for the day. This time, we also decided to rent a speed boat and do a little tubing and exploring and though it was quite expensive, it was incredibly fun!
It was hubby, me, my daughter and 2 of her friends, and we spent the first 4 hours speeding around Lanier. With my recent tailbone injury of some sort (still not sure of how it is bruised; could be too much working sitting down!), there were some times of grimacing when we would hit a big wave. When we found a relatively quiet cove, we let the tubing again. The first few runs were the girls - 2 at a time and the squeals of laughter and looks of horror on their faces when the boat took a sharp turn was priceless.
When we were down to less than a half hour of rental on the boat, I decided to be brave and took a turn. Obviously, hubby knew to drive a little slower, though the first 10 seconds or so of the video we took, I am screaming "faster!" My goal was simple - tube for about 5 minutes, then use the stop signal that I was done. No way was I going to be thrown off! I achieved my goal and got back on the boat proud and smiling.
We got back to the docked boat and enjoyed lounging on the upper deck, floating in the water, doing flips and tricks off the tube (yep, even me) and just enjoying the gorgeous day. Finally, it was time to head home and I knew the pork tenderloin had been marinading since Friday so it was ready for some grilling! I showed the marinaded pic the other day; here is the final delicious tenderloin after grilling. The secret is definitely lower heat, longer cooking, and making sure to give each of the 4 sides a turn.
The other sides were easy - roasted red potatoes and my "cheat" Steamfresh broccoli and cauliflower. For the roasted potatoes, all I did was put them on a lightly sprayed pan skin side down. I did a light sprinkling of olive oil over them all, and then sprinkled herbs/spices. I think I used rosemary, salt and pepper. I do love fresh veggies, but in a pinch, frozen ones are very close in nutrition and taste. Recipe for the pork marinade below and picture of the full meal as well! Enjoy!
Marinade:
1/2 cup soy sauce
1/2 cup white wine
4 small green onions
3 garlic cloves
1/2 tsp ground black pepper
1 tbsp grated fresh ginger (Yes - I really did use fresh! And the easiest way to peel is with a spoon!)
Add the green onions and garlic to the soy sauce and wine. Add the pepper and ginger and mix well. Remove any excess fat from the pork tenderloin. I used a fork to pierce the pork, and then covered it with the marinade, storing it overnight and flipping it every once in awhile.
Allow the pork to warm to room temperature about 45 minutes before grilling. Use medium heat and grill it evenly, flipping on each side to ensure this. The internal temperature needs to be 145 to 150 degrees fahrenheit, so you will want a meat thermometer. You do NOT want pink pork! Cut it into slices and voila. When the weather cools, I will share a delicious pork tenderloin recipe that is stuffed with diced apples, white bread, etc.
