March Prep: Grilled Balsamic & Herb Pork Chops

 We don't eat pork very often.  However, you can use chicken.  It was a delicious meal and it kept the pork moist.  We cooked it on the stove top rather than on a grill.  We cooked 2 of the chops then froze the remainder in the marinade for later.

Ingredients:

• 1/3 c balsamic vinegar
• 1/4 c olive oil
• 2 Tbsp Rustic Herb Seasoning
• 6 boneless pork loin chops (about 2 lbs)

Directions:

1. 
   Combine first 3 ingredients in a gallon freezer bag.  Add pork; seal well and toss to coat. Then release air from bag.  Refrigerate 2 hours or up to overnight.
2. 
   Prepare grill to medium heat.  Remove pork chops from marinade; discard bag with marinade.
3. 
   Place pork on grill.  Grill, turning occasionally, until internal temperature reaches 155 degrees F on an instant-read food thermometer, about 10-15 minutes.

March Meal Prep: Rustic Turkey Burgers

 

We love burgers!  Did you know that we will have a burger mania coming up?  Watch FB for that information. Most of our recipes makes six servings.  This makes four.  I used 99% lean ground turkey rather than the 93%.   Also, we just ate it as a patty rather than as a sandwich.

Ingredients:

• 1 lb 93% lean ground turkey (or beef)
• 1/2 c chopped fresh baby spinach leaves
• 1/2 chopped fresh button mushrooms
• 1 large egg, beaten
• 2 tsp Rustic Herb Seasoning
• 2 Tbsp balsamic vinegar, divided
• 1 large tomato, sliced
• 1 ripe avocado, pitted, peeled and sliced
• 2 c fresh arugula leaves
• 1/2 tsp Seasoned Salt

Directions:

• In large bowl, combine first 5 ingredients and 1 tablespoon balsamic vinegar.  Form into 4 patties.

• Separate each patty with wax paper.  Place in freezer bag.

Cooking:

• Thaw, if frozen.
• Prepare grill to medium heat.  Place patties on grill.  Grill, turning once, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 8-10 minutes.
  
• Place tomatoes and avocados on plates.  Top with burgers and arugula.  Drizzle with remaining 1 tablespoon balsamic vinegar and sprinkle with Seasoned Salt.

March Meal Prep Class

 I only did three of the five meals.  Didn't have the chicken to fix the other two until a week later.  The three meals were prepped last week.

You will need the following items from Tastefully Simple, if you don't already have them in your cupboards:

• Magic Chicken Seasoning
  
• 
  Rustic Herb Seasoning
  
  
• TS Shake & Pour

You will need the following from the grocery store.  Check  your pantry and frig first!

• 1 1/2 lbs pork tenderloin
• 6 boneless pork loin chops, about 2 lbs
• 
  1 1/2 lbs boneless skinless chicken breasts (thin cut)
• 1 lb ground turkey
• 1 1/4 lb boneless beef sirloin steak
• 1/2 c fresh baby spinach leaves
• 1/2 c fresh button mushrooms
• 1 egg
• 1 lime
• 2 tsp dijon mustard
• 1 (13.5) oz can light coconut milk
• 1 Tbsp Yellow Curry powder (can sub  Cumin)
• 3/4 c balsamic vinegar
• 1 c olive oil
• 3 Tbsp soy sauce
• 5 Freezer safe gallon storage bags
• parchment paper or wax paper squares
• black sharpie marker

Pre-label the freezer bags.

• Coconut Curry Pork Tenderloin
• Grilled Balsamic & Herb Pork Chops
• Savory Grilled Chicken
• Rustic Turkey Burgers
• Garlicky Steak Salads

I'll share the recipes over the next few days.  You can do substitutions on the meats like chicken for pork or ground beef for turkey.  Instead of salad, you can do stir fry.

Protein Power: Balsamic Herb Chicken

 Another delicious dinner.  Very similar to the Pork Chop except this had chicken and it used mustard.  Since I didn't have any Dijon on hand, I used regular yellow mustard.  Also, instead of cooking on the grill, I used a skillet on the stove.

Here's the ingredients:

2 Tbsp olive oil

2 Tbsp Aged Balsamic Vinegar of Modena

1 Tbsp Rustic Herb Seasoning

1 Tbsp Dijon mustard

1 1/2 lbs boneless skinless chicken breasts, cut into 6 pieces 

 And here is how you prepare/cook it:

1. In a storage container or gallon freezer bag, combine first 4 ingredients; salt as desired.  Add chicken.  Seal well and refrigerate 2 hours or up to overnight.
2. 
   Prepare grill to medium heat.  Remove chicken from marinade; discard marinade.
3. Place chicken on grill.  Grill, turning once, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 10-12 minutes.

You can Make Ahead & Freeze by doing step 1.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

You can also use an Air Fryer:  Prepare step 1.  Remove chicken from marinade; discard marinade.  Place in a greased air fryer basket or on a greased rack in second position of air fryer.  Set air fryer to 375 degrees F (do not preheat).  Air fry until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 12-14 minutes.

Or you can Bake:  Prepare step 1.  Preheat oven to 400 degrees F.  Remove chicken from marinade; discard marinade.  Place chicken on a greased large baking sheet.  Bake until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 15-20 minutes.

This makes 6 servings and the Nutritional Information per serving is:

Calories:  180

Total Fat:  8g

     Sat Fat:  1g

Cholest:  73mg

Sodium:  409mg

Carbs:  1g

Fiber:  0g

Sugar:  1g

Protein:  24g

 

 

 

 

 

 

 

 

 

 

Protein Power: Grilled Balsamic & Herb Pork Chops

 

Another delicious dinner last night.  I'm enjoying trying out these recipes from our Spring/Summer 2023 booklet.  However, this one you can fix anytime as the products are from our standard line.  I didn't do any substitutions but you are welcome to do so.

Here's what you need:

1/3 cup Aged Balsamic Vinegar of Moderna

1/4 cup olive oil

2 Tablespoons Rustic Herb Seasoning

6 boneless pork loin chops (about 2 pounds)

And here's how you fix it:

1. 
   Combine first 3 ingredients in a gallon freezer bag.  Add pork; seal well and toss to coat.  Refrigerate 2 hours or up to overnight.
2. Prepare grill to medium heat.  Remove pork chops from marinade; discard bag with marinade.
3. 
   Place pork on grill.  Grill, turning occasionally, until internal temperature reaches 155 degrees F on an instant-read food thermometer, about 10-15 minutes.

I didn't grill them on a grill but in a skillet on stove top.  

As  you can tell from the  photos, we had steamed green beans (fresh) and fried potatoes (I used Tastefully Simple's Infused Garlic Oil and Seasoned Pepper).  You can use your own sides like a green salad.

Here's the nutritional information per serving.  The recipe makes 6 servings.

Calories:  222

Total Fat:  12.5g

Sat Fat: 3g

Cholest:  62mg

Sodium:  271mg

Carbs:  2g

Fiber:  0g

Sugar: 2g

Protein:  25g

 

On WW program this amounts to 10 points.

You can make ahead and freeze this as well.  That is what I did with the remaining pork chops.  You prepare step 1.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

14-Day Reset Day 3

Good evening.  This has become my accountability partner.  I let you know how I'm doing in meeting my goals on healthier eating. 

So, today's menu was modified as well.  I'm enjoying the new menu items.  Some of these require advance preparation (and I didn't always do that).  Check the recipe link. 

Breakfast - Make Ahead Microwave Omelets.  This was delicious.  And I didn't make it ahead (but did freeze two of the servings for next week).  The recipe called for 93% lean but I used 99% and I used egg substitute.  No change or eliminations made on the other ingredients.  I recommend using at least 1 1/2 cup microwave-safe container.  It was difficult to stir in a 1 cup bowl - it spilled over onto the plate.  I also recommend spraying your skillet (especially if you use 99% lean meat).

Morning break - deviated from the menu and had a repeat snack - Cinnamon Nut Energy Bars.  The container I'm using must not be very airtight - the bars are getting moist and falling apart.

Lunch - Big Sexy Salad.  It's not like it sounds but it is my favorite.  Almost what I have on workdays anyway.  I used a 50/50 salad mix (it has spinach, kale and a few other lettuce greens) and added broccoli, cucumber, celery, mushrooms, and red pepper.  My protein was tuna fish (a low sodium).  My dressing was Citrus Herb Vinaigrette.  This is quite filling.

Afternoon snack - I had the morning snack - Turkey Avocado Bites.  Funny thing is - I had just the turkey!  This girl does not like avocados or grape tomatoes.  I did sprinkle some seasoning on the turkey.

Dinner - Balsamic Glazed Salmon.  This was supposed to have been yesterday's dinner.  We love salmon (and not that farm-raised, color added stuff!).  I used a broiler pan and broiled it in the oven.  I added fresh green beans covered with Bacon Bacon and Onion Onion Seasoning.  I used our Avocado Oil instead of olive oil.

Rustic Herb Roasted Green Beans

I love roasting veggies.  It's gotten to be my favorite way of fixing them.  Just imagine, you can use any vegetable - carrots, broccoli, sweet potatoes, mushrooms, etc.  Rather than olive oil, I would use our Avocado Oil or Roasted Infused Garlic Oil.  I also use our Balsamic Vinegar of Modena.  Sometimes, I use our other seasonings like Citrus Herb Seasoning or Ultimate Steak Seasoning or even Dried Tomato & Garlic Pesto.

Ingredients:
1 lb fresh green beans, trimmed
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp Rustic Herb Seasoning

Instructions:

1.  Preheat oven to 400 degrees F.  Line a large baking sheet with aluminum foil.


2.  Combine all ingredients on baking sheet; toss to coat.

3.  Bake 10-12 minutes or until desired doneness.

Makes 6 servings.

Garlic & Herb Lemon Chicken

Oh my, I'm way behind on my blog posts.  Sorry it's been awhile.  That's because I'm a very busy person.  That's why I love the TS to You Meal Solutions.  They provide the seasonings, recipes, and grocery lists - you provide the fresh ingredients.  And you can substitute as needed.

This was from last year.  However, all the ingredients are from our regular season line.  I love finding different ways of fixing chicken.  So, here it goes . . . 

Modifications or substitutions I did - used boneless, skinless chicken breasts instead of a whole chicken.

Ingredients:

1 (4-5 lbs) whole chicken fryer, giblet packet and neck removed
1/4 c butter, softened
1 Tbsp Garlic Garlic Seasoning
2 tsp Rustic Herb Seasoning
1 lemon, sliced

Instructions:

1.  Preheat oven to 375 degrees F.  Rinse chicken and pat dry with clean paper towels.  Season with salt and pepper inside and out.  In small bowl, combine softened butter, Garlic Garlic Seasoning and Rustic Herb Seasoning; salt and pepper as desired.  Rub all over chicken.

2.  Place chicken, breast side up, in a 13x9 inch baking dish.  Cover top of chicken with lemon slices.


3.  Bake 1 1/2 - 2 hours or until internal temperature of chicken reaches 165 degrees F on an instant-read food thermometer.

Makes 4-6 servings.  Serve with steamed broccoli and potatoes.

Make Ahead & Freeze:  Prepare step 1 and place in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Slow Cooker Directions:  Place step 1 in a 6-quart or larger slow cooker; cover with lemon slices.  Cook on low 7-8 hours or until internal temperature of chicken reaches a minimum of 165 degrees F on an instant-read food thermometer.

 Products can be purchased from my website at www.tastefullysimple.com\web\mbelles1.

BBQ Bacon Chicken Kabobs

Yummy!  We loved this!  I used carrots and potatoes instead of the bell pepper, pineapple and onion.  I also made all chicken. 



Ingredients:

1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
2/3 c Smoky Bacon BBQ Sauce
1 - 1 1/2 Tbsp Rustic Herb Seasoning
1 lg green bell pepper, cut into 1 inch pieces
12-16 oz fresh pineapple chunks
1 (2.52 oz) pkg fully cooked bacon, halved
1 lg red onion, cut into wedges
10-12 (12 inch) wooden skewers, soaked in water 30 minutes

Instructions:

1.  Combine chicken, 1/3 cup Smoky Bacon BBQ Sauce and Rustic Herb Seasoning in a gallon freezer bag.  Seal well; toss to coat.  Refrigerate several hours or up to overnight.

2.  Prepare grill to medium heat.  Remove chicken from marinade; discard bag with marinade.  Thread chicken, green pepper, pineapple, bacon and onion on skewers in desired pattern.

3.  Place skewers on grill.  Grill, turning once, until internal temperature of chicken reaches 165 degrees Fahrenheit on an instant-read food thermometer, about 8-9 minutes, brushing with remaining 1/3 cup Smoky Bacon BBQ Sauce the last few minutes.  Salt and pepper as desired.

Makes 6 servings.  Serve with assorted melon slices.

Make ahead & freeze:  Prepare step 1.  Place 1/3 cup Smoky Bacon BBQ Sauce in a quart freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

BBQ Coleslaw - side dish

I love coleslaw.  Although my hubby doesn't.  I've made some variations of this an they were just as good.  Makes a great dish to take to potlucks.

Ingredients:

1 (16 oz) pkg tri-color coleslaw mix, without dressing
1 sm green or red bell pepper cut into thin slices
1/2 c shredded carrots
1/3 c Smoky Bacon BBQ Sauce
1/4 c mayonnaise
3 tbsp milk
1 tbsp Pomegranate Balsamic Vinegar of Modena
1 1/2 tsp Rustic Herb Seasoning
1 1/2 tsp Garlic Garlic Seasoning

Instructions:

1.  In large bowl combine first 3 ingredients.  In small bowl combine remaining ingredients; pour over coleslaw and toss lightly.  Salt & pepper as desired.

2.  Serve immediately or refrigerate until ready to use.

Makes 6-8 servings.

Grilled Balsamic & Herb Pork Chops

This was fantastic!  I can see this marinade being used not only on Pork but chicken or beef.  We pan-fried instead of grilling.  I used our Avocado Oil instead of the olive oil listed in the recipe.

Ingredients:

1/3 c Pomegranate Balsamic Vinegar of Modena

1/4 c olive oil

1 1/2 - 2 Tbsp Rustic Herb Seasoning

6 boneless pork loin chops (about 2 lbs)

Instructions:

1.  Combine first 3 ingredients in a gallon freezer bag.  Add pork; seal well and toss to coat.  Refrigerate several hours or up to overnight.

2.  Prepare grill to medium heat.  Remove pork chops from marinade; discard bag with marinade.

3.  Place pork on grill.  Grill, turning occasionally, until internal temperature reaches 155 degrees F on an instant-read food thermometer, about 10-15 minutes.

Makes 6 servings.

Serve with BBQ Coleslaw.

Make Ahead & Freeze:  Prepare step 1.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Grilled Herb Potato Wedges - side dish

YUMMY!  I love potato wedges and this was perfect.  I did use our Avocado Oil instead of the olive oil or melted butter.


Ingredients:

6 med red potatoes, scrubbed clean
1/4 c butter, melted or olive oil
1 Tbsp Rustic Herb Seasoning

Instructions:

1.  Pierce potatoes in several spots with a fork; place on a microwave-safe plate.  Microwave on HIGH 5-6 minutes or until just fork tender (do not overcook).  Cool slightly.


2.  Cut each potato into 6-8 wedges; place in a gallon freezer bag.  Add remaining ingredients; salt and pepper as desired.  Seal well; toss to coat.  Let stand 15 minutes or refrigerate up to overnight.

3.  Prepare grill to medium heat.  Remove potatoes from bag and place on grill.  Grill turning occasionally, until browned and desired doneness, about 10-12 minutes.

Makes 6 servings.

Make Ahead:  Prepare through step 2.  Refrigerate up to 1 day.  Continue with step 3.