White Beans, Ham & Bacon Skillet

This month for the Secret Recipe Club I was assigned Our Eating Habits.  Jamie has an awesome blog with plenty of great food to choose from. I thoroughly enjoyed looking all she had shared. I settled on her White Beans with Ham.  

It really is the perfect dinner for me.  We always have ham in the house. It is the one meat that they boys will actually eat so it's a staple in the fridge.  I also always have beans.  I'm obsessed with beans and practically devote an entire cupboard just to beans.  No joke. 

This was a very quick but completely delicious meal. Jamie served hers with cornbread which sounded awesome but I wasn't about to turn the oven on in 95 degree heat!  So I ate mine with gluten free chips.  The only change I made was to add some minced bacon.  I keep a bag of real minced bacon in the freezer.  When cooking the ham, I decided to add a couple of tablespoons of the minced bacon, just to amp up the flavor a bit.  It was delicious and I know I'll be having it again!

White Beans, Ham & Bacon Skillet Recipe
Adapted from Our Eating Habits

1 tbsp butter1 tbsp. bacon grease (or just more butter)
1 1/2 cups chopped, cooked ham
2 tbsp. chopped bacon
1 cup onion, chopped
4 garlic cloves. minced
1/2 tsp. salt
1/4 tsp. ground cumin
1/4 cup minced fresh parsley (I didn't have this)
2 cans Great Northern Beans or white kidney beans, drained and rinsed


1. Melt butter and bacon grease in large skillet, add onions, ham, bacon and garlic. Saute for 5 minutes until onion is tender.

2. Stir in remaining ingredients plus 1/4 - 1/2 cup of water. Bring to a boil. Cover, and simmer for 5 minutes, stirring it once in a while. Taste and season as desired.



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BBQ Ribs in the Slow Cooker

 

Sunday is slow cooker day.  Usually.  After breakfast I load up the crock pot with the meal of the day, head off to be with our congregation and come home to a wonderfully smelling house. 

 

I bought a huge pack of boneless pork ribs at Costco. I thought about splitting them up into two meals but the just chucked the whole thing into the crockpot. 

 

 

 Don't be afraid of the mustard in the spice rub.  Your ribs won't come out tasting like mustard.  At all. I promise.  They will come out awesomely seasoned and completely delicious. 

 

I'm glad I made the whole pack.  They made seriously awesome leftovers. We ate these with sweet potatoes with just a bit of Chipotle Butter.  So, so, so very good!

 

BBQ Ribs in the Slow Cooker Recipe

3 1/2 lbs. boneless pork ribs
2 tbsp. mustard
1 tbsp. garlic powder
1 tbsp. seasoned salt
1 tsp. pepper
1 tsp. salt

Mix spices together in a small bowl.  Smear mustard all over the pork ribs, then sprinkle with spice blend.  Rub the spices in with your hands, covering all sides.  Toss in a large baggie and stick in the refrigerator for a few hours or over night. 

Throw the ribs into the crock pot.  Add about a cup of BBQ sauce and try to coat the ribs with the sauce. I cooked mine on high for about 5 hours and then turned it on low for a few hours until we were ready to eat. 




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Pork Carnitas

 I've found that there are many different ways to make carnitas. I've made them 2 ways.  The easy version and the not so easy but tastier version. The easy version is to just throw your pork into the slow cooker, rub some spices on it and let it cook slowly until it is shreddable.  Voila.  Pulled pork or carnitas.

I like to make my own spice mix.  I like to know what's in there.  I often don't measure, I just throw it together and it usually comes out fine.  Don't be shy, use plenty of spice. 

Sear the meat.  The delicious smell will start to drive you crazy at this point. You're still a long way to go so be patient.

After 3 hours in the oven it's ready to shred. Then it's time to spread some of that savory sauce over the meat and return to the oven to caramelize and get a bit crispy.

Pile on top of corn tortillas or whole wheat tortillas with your favorite toppings and dig in!

I even put some on a tostada with and egg and spinach for breakfast.  Topped with hot sauce and it's a perfect breakfast!

Pork Carnitas Recipe

7 - 8 lbs. boneless pork, I used boneless pork ribs but you can use pork shoulder or pork butt as well.

Spice Rub: (this worked good for the amount of pork that I used)

1 tbsp. paprika
1 tbsp. smoked paprika
1 tsp. cayenne
1 tbsp. salt
1 tbsp. pepper
1 tbsp. garlic powder
1 tbsp. chili powder
1 tbsp. oregano

Braising liquid:

1 1/2 cups orange juice
water to cover

Technique:

Cut pork into 2 inch chunks, trimming off large amounds of fat but leave some on for flavor.  Toss pork with the spice rub. 

Heat a pan (or two) on the stove with enough vegetable oil (or bacon grease) to cover the bottom.  Brown the cubed pork on both sides.  Do this in batches so the pieces don't overlap.  We're just looking to sear the pork at this point. 

Transfer the meat as it gets done to a oven proof bowl or pan.  Deglaze the pan's bottom with orange juice, stirring to break up the borwn bits.  Throw the orange juice mix into the bowl with the meat.  Fill with water until it is nearly submerged. 

Cover and throw it in the oven at 300 degrees.  Stir the pot after one hour. Stir the pot after 2 hours.  After 3 hours it should be almost falling apart.  Carefully put the liquid back on the stove in the pan and boil the liquid, allowing it to boil down.

Shred the pork and place it on two baking trays so that it is spread out.  Turn your broiler on high and place a rack towards the top.  Pour a bit of the braising liquid over the pork and gently toss.  Broil for about 5 minutes, stir and broil for about 5 minutes more until the outside begins to caramelize. 



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Pork Loin w/ Sundried Tomatoes & Spinach - 17 Day Diet

 

Anybody have any weight they want to lose?

 

I started Debbi Does Dinner Healthy more than 3 years ago.  My goal was to challenge myself to make and create healthy meals for me and my family.  I had weight to lose so continually finding healthy, low calorie meals was essential for me.  I did very well, I lost a lot of weight.  I still had a lot of weight to lose but I grew complacent and I maintained for awhile. Then I lost it. Bad. I gained almost all the weight back that I had lost.  I vowed I wouldn't be one of those people who gained it all back, but I did.

 

I've been trying and trying to get motivated to lose it.  It's funny, I KNOW how to eat healthy. I KNOW what foods to avoid but I haven't been able to stop eating them.  Or making them.  Have you seen all the desserts posted on my blog the last few months? Way too many desserts and not enough healthy dinners for sure. 

Keeping a journal and writing down what I eat is what worked for me before.  I've been trying to do that but it just isn't working.  I need a plan.  I decided to try the 17 Day Diet.  It's a popular low carb diet that is super, duper low carb for 17 days.  Then introduces some carbs for the next 17 days.  Then more carbs and cycling between carbs days and no carbs days for the next 17 days.  The theory is to confuse your metabolism so that you aren't eating the exact same things daily, thus losing weight.    Now, as a rule for eating, I don't believe in eliminating anything from your diet.  I think in order to maintain a healthy lifestyle, you should be able to eat anything. In moderation.  This theory works, unless you abuse it. Like me.  I don't believe that anyone should eliminate carbs permanently from their diet.  However, I can certainly do it for 17 days. 

So for the next few weeks, I'm going to let my blog go into a different direction.  I plan to let you know what recipes I'm using for the 17 Day Diet.  My goal is to stick to this for at least 17 days and then have formed the habit of eating well.  I'll also let you know how it goes and the results.

 

My first day on the 17 day diet and I cheated. Not really.  I didn't actually have the book until the first day. I had been doing research online and knew pretty much everything about it. Then the book came in from the library.  I found out that pork loin isn't "allowed" until the second round of 17 days.  Maybe it's not lean enough?  Mine was pretty darned lean so I think it was okay.  You could try this topping with chicken too.  I just happened to have a couple of pork loins in the freezer that needed to be used.  I'll be eating a lot of chicken and turkey the next few weeks!

 

This is a very high protein diet.  I was NOT hungry at all the first day.  According to their plan, I could have eaten more food.  But there just was no room.  I ate I'm hoping that it continues to go this well! 

When I was researching for this diet, I was looking online for menu plans.  I plan, for the next 17 days, to show you my menu plan. 
 

Day 1 - 17 Day Diet
2 egg whites w/ spinach and salsa
1 apple
1 - 6 oz. yogurt
Salad with loads of veggies and 3 oz. of chicken with buffalo sauce
1 - 6 oz. yogurt
6 oz. pork loin with sundried tomatoes and spinach
Steamed broccoli with garlic
Water and green tea

Pork Loin with Sundried Tomatoes and Spinach Recipe

24 oz. Pork Loin

1/3 cup sundried tomatoes, rinsed and chopped
Handful of spinach
1/2 cup chopped onions
3 garlic cloves, minced

Cook pork loin according to directions on package. Mine took a bit over an hour.  Then cover it with foil and let rest for about 10 minutes.

Saute onion, garlic, spinach and sundried tomatoes in a bit of cooking spray until onions are soft. Put the sundried tomato mixture on the pork loin and serve. 

4 servings

401 calories per serving
6.7 carbs 
16.4 fat



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Sausage & Broccoli Risotto

This recipe exceeded my expectations. With wonderful ingredients like sausage, fresh vegetables and a delicious tomato wine sauce; it was a complete hit.

It's pretty too, isn't it!  I loved all the gorgeous colors.  Like a sunny day; eating pretty food just makes it better. 

Sausage & Broccoli Risotto
Adapted from Will Cook for Smiles

12 oz. ground Italian sausage
1 small bunch of broccoli, chopped fairly small
1 small onion, chopped
1 medium carrot, shredded
1 cup arborio rice
1 tbsp. garlic, minced
1 cup white wine
1 can chicken broth
1 can diced tomatoes
Salt and pepper

Cook sausage in nonstick pan and saute until almost done.  Add onion and carrot and cook for 3 - 4 minutes.

Add the tomatoes and rice and saute for about a minute. 

Add 1/2 cup white wine.  Stir evenly and cook until the wine is absorbed.  Add 1/2 of the broth, stir well and cook until absorbed.  Add the other 1/2 cup wine, stir well and cook until liquid is absorbed.  Add chicken broth slowly until rice is done and it is at desired consistency.  Add broccoli for the last 3 - 5 minutes or so of cooking to lightly steam. Don't overcook the broccoli!

One Year Ago...

Banana Amaretto Cake

This is linked with:
Works for Me Wednesday at We are THAT Family
Kelly the Kitchen Kop at Real Food Wednesday
Whole Food Wednesday at This Chick Cooks
Gluten Free Wednesday at Gluten Free Homemaker
Mommy Club at Crystal and Co.
Recipe Linky at Newlyweds



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Teriyaki and Apricot Pork Chops in the Slow Cooker

I love simple recipes. This is a great Sunday recipe for me.  Throw it in a crockpot and come back to a delicious meal. 

Stephanies site A Year of Slow Cooking is one of my favorite sties.  She was one of the first bloggers that I found and I have made several of her recipes.  She really is the crockpot queen.

Teriyaki and Apricot Pork Chops Recipe
Adapted from A Year of Slow Cooking

8 pork chops (mine were small and thin)

2/3 cup apricot preserves
1/4 cup teriyaki sauce
1 teaspoon dried ginger
2 tablespoons Dijon mustard

Put the chops into your slow cooker. Frozen is okay. In a small bowl mix together the sauce ingredients and then pour evenly over the top of the chops. Cover and cook on low for about 6 hours, or on high for 3 to 4. Your chops are done when they have reached desired tenderness.


Serve with rice or sweet potatoes and sauce spooned over the top.


One Year Ago...

Pumpkin Spice Cake Cupcakes


This is linked with:
Tuesday at the Table at All the Small Stuff
Hearth and Soul at 21st Century Housewife
Tasty Tidbits at Permanent Posies
Slightly Indulgent Tuesday at Simply Sugar & Gluten Free





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