I'm baaack~ Hi everyone! I first have to apologize for taking so long to post. Life's pace has picked up and quick standbys of past entries are all I have found time for these days. However, I love being able to hunt back through the blog for that easy meal! I have made the pizza recipe a few times (June 21st), changing up the toppings every time. Another go-to meal is the black bean burger (Aug 19) and the cilantro potato soup (Sept 10). The potato soup is quick and really good on a cold night! Today's entry is pork chops with roasted winter veggies. I used brussel sprouts and carrots all in the same dish. It's an easy prep and an easy clean. You can't beat the no-fuss meal!
Pork Chops, Brussel Sprouts and Carrots
1 package of boneless pork chops or pork roast (as always, hormone/antibiotic free)
2 cups brussel sprouts
4 large carrots
1 cup chicken broth
2 TB mustard (I used a spicy, german mustard)
1 tsp garlic, minced
salt and pepper to taste
1. Place pork chops in a baking dish and sprinkle salt and pepper over top.
2. Mix together mustard and garlic. Spread it over the pork chops.
3. Trim the ends off of the Brussels sprouts and add them on top of the chops.
4. Clean the carrots and cut them into large chunks. Add to the baking dish.
5. Pour broth over it all.
6. Place in an oven at 375 degrees for 1 hour.
Super simple, healthy and quick. What more could you ask for in a dish?
Holiday Food Tip:
In order to prepare for the holidays, start cutting back now in small, incremental ways to stay trim and healthy throughout the season. One way to do this is to start now, not serving breads or heavy starches with your dinner meals. Start eating lean protein with healthy vegetables and aim at cutting your calorie count by 100-200 calories a day. If you do this, it is like having a bank account that you've placed a nice little savings in. You can 'withdraw' from this account during the holidays without putting on the extra 5-10 lbs that most of us gain during the season! Have your piece of pecan pie and then the next day 'pay your account back' by going for a long walk or cutting 200 calories from another meal.
Take Control and Enjoy the Holiday Season This Year!
Sending Out Much Love,
DandelionHeart
Pork Chops, Brussel Sprouts and Carrots
1 package of boneless pork chops or pork roast (as always, hormone/antibiotic free)
2 cups brussel sprouts
4 large carrots
1 cup chicken broth
2 TB mustard (I used a spicy, german mustard)
1 tsp garlic, minced
salt and pepper to taste
1. Place pork chops in a baking dish and sprinkle salt and pepper over top.
2. Mix together mustard and garlic. Spread it over the pork chops.
3. Trim the ends off of the Brussels sprouts and add them on top of the chops.
4. Clean the carrots and cut them into large chunks. Add to the baking dish.
5. Pour broth over it all.
6. Place in an oven at 375 degrees for 1 hour.
Super simple, healthy and quick. What more could you ask for in a dish?
Holiday Food Tip:
In order to prepare for the holidays, start cutting back now in small, incremental ways to stay trim and healthy throughout the season. One way to do this is to start now, not serving breads or heavy starches with your dinner meals. Start eating lean protein with healthy vegetables and aim at cutting your calorie count by 100-200 calories a day. If you do this, it is like having a bank account that you've placed a nice little savings in. You can 'withdraw' from this account during the holidays without putting on the extra 5-10 lbs that most of us gain during the season! Have your piece of pecan pie and then the next day 'pay your account back' by going for a long walk or cutting 200 calories from another meal.
Take Control and Enjoy the Holiday Season This Year!
Sending Out Much Love,
DandelionHeart
3 comments:
Hi "DandelionHeart". Mother was trying to remember the name of some vegetarian cookbook that you mentioned on your blog that you really like. She wasn't in front of her computer at the time. Do you know which cookbook she would have been referring to? I remember a blogger that I read making many references to a vegetarian cookbook, but I don't think it was you. I'm all caught up on your blog now, but you must have mentioned it further back and I have just forgotten the reference. Thanks!
Hi RobbieKay!
Yes, the entry was June 9th, a fantastic mushroom cream sauce that came from Deborah Madison's, Vegetarian Cooking For Everyone. Please go to June 9th tab and click on the book link. It is posted with that entry. Thanks so much for following my blog!
Oh, let me also mention July 7 entry, for Luna Pie. This recipe also came from a great cookbook called The Horn of the Moon Cafe. The book link is available there as well.
Thanks!
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