Slow Cooker Chinese Pork and Noodle Bowls

In case some of you avid readers were missing my Saturday menu posts, I will be sure to get it up tomorrow.  My youngest sister, Amy, came into town Thursday night. We have had so much fun catching up together, shopping, and doing girl things. It has been such a great weekend! And, I have another easy gourmet Crock Pot recipe to share:)

While the Bear and I were at work on Friday, Amy was sweet enough to prepare the pork. I don't make all of my visitors work, but cooking runs in the family so I trust my sisters in the kitchen. This recipe is such a flavorful cinch to put together. Pork tenderloin is cooked until tender. All of the juices the pork cooked in create the sauce for the noodles and veg. If you are looking for an easy Chinese recipe, I suggest trying this one.

Slow Cooker Chinese Pork & Noodle Bowls
inspired by Cooking Light

4 tablespoons soy sauce (check to make sure it is wheat free)
4 tablespoon packed brown sugar
3 tablespoons rice wine vinegar
1 tablespoon ketchup
2 cloves garlic, pressed or finely minced
1 teaspoon fresh grated ginger
1/2 teaspoon sesame oil
1 lb. pork tenderloin
2 cups hot water
8 oz. brown rice spaghetti noodles
1/2 cup carrots, cut into matchstick pieces
Juice and zest of 1 lime
1/4 cup green onions, chopped
1/4 cup cilantro, chopped
1/4 cup dry roasted peanuts

Place the pork in the slow cooker. In a small bowl, whisk together the soy sauce, brown sugar, vinegar, ketchup, garlic, ginger, and sesame oil. Pour over the pork. Cover and cook the pork on low for 4-5 hours.

Remove the lid of the slow cooker. Carefully shred the pork in the slow cooker using 2 forks to pull the pork apart. Add the hot water, noodles, and carrots. Toss together, cover, and cook on high for 1/2 hour.

Add the lime zest and juice and toss until combined. Spoon the noodle mixture into bowls and top with the cilantro, green onions, and peanuts.

Baked Chicken Meatballs with Peperonata

If there is one recipe I really would want you to try in the course of this year, it would be this one. This recipe could not only be a meal, but also carry you through the holiday season if you were ever put in charge of bringing a hot appetizer to a party or family gathering. Our mouths were so pleased with the symphony of flavors and the visual appeal, that the Bear and I did not even know what to say. We ate in silence. We cleaned our plates. In the end, we both looked at each other and said in harmony, "This is really freakin' good."

I don't know about you, but growing up whenever my mom had a baby or someone in the family was really sick, the grandmas of the church would make us a slew of meals. One of my favorites was meatballs. It didn't matter if they were beef or ham. These meatballs are like Italian church grandma meatballs, only better for you. I used lean ground chicken breast and mixed it with sauteed onions cooked in a couple of pieces of center cut bacon. "The binder?" you may ask. A tablespoon of corn meal replaces the bread crumbs, but does not change the texture or flavor. Do not fear the peperonata. I was a little hesitant for the Bear to try this. It is red and green. It is pickled. Not his favorite things. He was brave and even was forking the peperonata onto bites of the meatball. This does not happen often people! The peperonata takes the meatballs over the top by adding the perfect amount of fresh acidity. If you are wanting to impress your family with an amazing meal, make the meatballs as directed below. If you are wanting to serve them as an appetizer, make the balls smaller and maybe garnish them with a peperonata laced toothpick. Please, please, please make this recipe before the end of the year!

Baked Chicken Meatballs with Peperonata
inspired by Groumet

For the Peperonata:

1 jar roasted red peppers, drained and cut into strips
1 1/2 tablespoon capers, drained
1 tablespoon chopped Italian flat leaf parsley
1 teaspoon olive oil
1 teaspoon red wine vinegar
1 pinch red pepper flakes

For the Meatballs:

4 slices center cut bacon, cut into bits
1 yellow or white onion, finely chopped
1 clove garlic, pressed or finely minced
1 lb. ground chicken
2 egg whites, beaten
1/4 cup chopped Italian flat leaf parsley
1 tablespoon ketchup
1 tablespoon corn meal
3 mozzarella sticks, cut into 1' pieces

To make the Peperonata: Toss the roasted red peppers, capers, and parsley together in a bowl. Set aside. In a smaller bowl, whisk together the olive oil, red wine vinegar, and red pepper flakes. Pour over the roasted pepper mixture. Toss together and cover with plastic wrap. Let the mixture marinate for 30 minutes or store in the refrigerator until you are ready to serve.

To make the Meatballs: Heat a large non-stick skillet over medium-low heat. Add the bacon, onions, and garlic. Cook, stirring occasionally until the onions soften. Remove from the heat and cool slightly.

In a large bowl, combine the ground chicken, onion mixture, egg whites, parsley, ketchup, and corn meal. Cover and let the mixture stand in the fridge for 15-20 minutes or overnight to allow the corn meal to bind the mixture together. Remove from the fridge. Begin forming the meatballs in your hands using approximately 1/4 cup servings. With your thumb, make an indentation in the meatball and stuff the cheese in the meatball. Cover the indentation by rolling the meatball in your hands so the meat fills in the whole. Place on a large baking sheet lined with parchment paper. Repeat until all of the meat is used. At this point you can store the meatballs in the refrigerator  or freezer in a resealable container until you are ready to bake them. When you are ready to bake them, preheat your oven to 400 degrees. Spray a large baking or casserole dish with non-stick spray. Place the meatballs in the dish and bake for 20-25 minutes or until the meatballs measure 165 degrees with a meat thermometer  Remove from the oven and let the meatballs cool slightly before serving. Serve with the Peperonata.

Loaded Twice Baked Potatoes

I think I've said this a time or two before, but I have not met a potato I did not like. When I was in college, one of my favorite meals to come home to was either chili with a side of cheese bread or steak with a twice baked potato. It may not be the most thrilling meal, but it is cheap, easy, and pretty tasty on a blustery day.

Tonight I have made my twice baked potato into a meal by loading it with cheese, broccoli, green onions, and bacon. Serve with a simple side salad to round out the meal. I like to make my potatoes ahead of time and store in the refrigerator or freezer until I am ready to reheat and serve.

Loaded Twice Baked Potatoes

4 large baking potatoes
1/2 cup thawed frozen chopped broccoli cuts
8 oz. 1/3 less fat cream cheese
1 cup light or fat free sour cream
1/4 cup 2% milk
1 1/2 cup shredded 2% cheddar cheese, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
1/4 cup sliced green onions
4 slices center cut bacon, cooked and crumbled

Preheat your oven to 400 degrees. Pierce the potatoes with a fork. Bake at 400 degrees for one hour or until tender. Remove from the oven and let cool for 20-30 minutes. Cut each potato in half lengthwise. Scoop out the inside into a large bowl leaving 1/4 of an inch around the skin to form a shell. Mash the potatoes until creamy. Add the broccoli, cream cheese, sour cream, milk, 1 cup of the cheese, salt, pepper, and garlic powder. Stir until combined. Spoon the mixture into the shells. Top each potato with the remaining 1/2 cup of cheese. Place the potatoes on a baking sheet lined with parchment paper or sprayed with non-stick cooking spray. Bake at 400 degrees for 15-20 minutes or until the cheese is melted. Sprinkle the potatoes with the green onions and bacon before serving.

Flank Steak Fajitas

When I get tired of my favorite Chicken Tacos with Cilantro Slaw, which is not very often, I crave fajitas. Fajitas, like tacos, are a quick and easy way to enjoy South of the boarder food without having to prepare many sides to accompany the entree. Before going gluten-free, I often used a package of fajita spice mix to speed the process along even further. Since many mixes are not guaranteed gluten-free or contain MSG and a ton of salt, I had to create my own. Honestly, I have not found a good combination until today. It took some thinking and I am very happy with the end result.

The flank steak is marinated in a little bit of olive oil, garlic, and lime juice then rubbed down with my smoky spice blend. Serve with a side of your favorite salsa and guacamole to round out a healthy, but mouthwatering meal at home.

Flank Steak Fajitas

1 lb. flank steak

1 tablespoon olive oil

Zest and juice of one lime

1 clove garlic, pressed or finely minced

2 teaspoons chili powder

1 teaspoon cumin 

1 teaspoon smoked paprika

1 green bell pepper, cut into strips

1 yellow or white onion, finely sliced

Salt & pepper to taste

Place the steak in a large resealable plastic bag. In a bowl, whisk together the olive oil, lime juice, lime zest, and garlic. Pour over the steak. Seal the bag and toss to coat the steak in the marinade. Marinate at room temperature for 15-20 minutes.

While the steak finishes marinating, mix together the chili powder, cumin, smoked paprika, salt and pepper. Set aside. Heat a large non-stick skillet over medium heat. Remove the steak from the marinade, place in the skillet, and discard the remaining marinade. Sprinkle the top of the steak with 1/4 of the spice mixture. Cook for 5-6 minutes, then turn the steak and continue cooking for another 5-6 minutes. Sprinkle the top with another 1/4 of the spice mixture. Remove from the skillet and set aside on a plate to allow time for the steak to rest before slicing. In the same skillet, add the green pepper and onion. Sprinkle the remaining spices onto the vegetables. Tossing occasionally, cook for 5-6 minutes or until the vegetables begin to char and soften a bit. Remove from heat. Slice the steak into strips. Serve the steak and vegetables over warmed tortillas.

Four Seasons Pizza

Before I go on to my fajita recipe, I have one more little gem to share from last week's menu...Four Season's Pizza.

Light, healthy, and topped with my favorite super foods- artichoke hearts and mushrooms. If you are looking for a quick and healthy pizza, you should try it!

Four Seasons Pizza
inspired by Weight Watchers

I gluten-free pizza crust (prepared by package directions or premade)
1 14.5 oz. can diced tomatoes
1 clove garlic, pressed or finely minced
1/2 teaspoon dried Italian herbs
1 cup shredded 2% mozzarella cheese
12 slices chopped deli style ham (I like Oscar Meyer's Deli Fresh)
1 can quarter artichoke hearts, drained and chopped
6 black olives, sliced

Preheat your oven to 400 degrees. Prepare your gluten-free crust according to package directions. My crust was already prepared. Pour the tomatoes into a medium sized non-stick skillet and bring to a simmer. Add the garlic and herbs. Simmer for 4-5 minutes or until some of the juice has evaporated and the sauce begins to thicken. Remove from heat and set aside. To assemble the pizza, spread the sauce over the crust. Top with the cheese, ham, artichoke hearts, and olives. Bake in the oven for 15-20 minutes or until the cheese begins to bubble and brown along the edges. Slice and enjoy!

Magazine Recipes Menu Post

S-A-T-UR-D-AY! Yes, that is my weak attempt at trying to type in rhythm to Elton John's "Saturday Night" song. I love Saturdays. It is about noon and I am still in my sweats going about my day at leisure. I spent most of my morning putting together the menu and grocery list for the week. I wanted to throw together some meals that I can put together or prep over the weekend, but also wanted to try some new recipes from some of my ever growing magazine collection. My first two recipes for the week are not creative; however, are somewhat self-invented by me. My last two recipes for the week are inspired from Gourmet and Cooking Light. I'm looking forward to making some simple gluten-free tweaks as well as adding my own flare to both recipes. This is a peak at what I hope this week's menu will look like if all goes well:

Sunday 11/4        Steak Fajitas with Guacamole & Chips

Monday 11/5       Loaded Twice Baked Potatoes with Salad

Tuesday 11/6       Leftovers

Wednesday 11/7  Baked Chicken Meatballs with Peronato & Garlic Bread (inspired by Gourmet Live)  

Thursday 11/8     Leftovers

Friday 11/9         Slow Cooker Chinese Pork Noodle Bowls with Broccoli (inspired by Cooking Light)

Here is what you will need:

1 lb. ground chicken

1 lb. pork tenderloin

1 lb. flank steak (or other lean cut)

1 package center cut bacon

1 bag baby carrots

2 bunches green onions

1 bunch fresh cilantro

1 bunch fresh Italian flat leaf parsley

1 bulb garlic

1 knob fresh ginger root

2 limes

1 pint cherry or grape tomatoes

1-2 avocados

4 medium sized Russet baking potatoes

1 green bell pepper

2 yellow or white onions

1 bag lettuce or your favorite salad blend

1 jar capers

1 jar roasted red peppers

1 container grated Parmesan cheese

1 container dry roasted peanuts

1 package brown rice spaghetti noodles

1 package corn tortillas

1 bag tortilla chips
1 pint 2% milk

1 container light or fat free sour cream

1 8 oz. brick 1/3 less fat cream cheese

1 bag shredded 2% cheddar cheese

1 bag mozzarella cheese sticks

1 box chopped frozen broccoli cuts

Pantry items you will need:

Olive oil

Red wine vinegar

White wine vinegar

Rice wine vinegar

Brown sugar

Soy sauce (check to make sure it is gluten free)

Sesame oil

Ketchup

Red pepper flakes

Cumin

Chili powder 

Smoked paprika

Garlic powder

If you follow my blog or frequently stop by and would like to prep ahead as I do, I would suggest saving this menu post for later use after each recipe is posted. Items I hope to prep ahead are the marinade and spice mixtures for the fajitas and pork noodle bowls. I will be baking and assembling the twice baked potatoes so all I have to do is pop them in the oven on Monday and Tuesday nights. I also hope to get the peperonata assembled so the flavors have time to marry together as well as assemble my meatballs and freeze them until I am ready to bake them in the oven.

In other news, I realized that I need to update my Weekly Menu page from last month. Feel free to check out present and past menu posts on my Weekly Menu page. Have a great weekend!

Chicken Tortilla Soup

Happy November 1st! Does anyone remember the radio station that started playing Christmas music right after Halloween? Since getting some pretty harsh criticism, I don't think this particular station in Kansas City displays as much enthusiasm for the holidays anymore. I for one always thought it was pretty funny and enjoyed listening when the holiday spirit struck. I guess I will have to wait for now, but I do plan on getting Christmas decor out in a couple of weeks. This can be justified. Christmas decorations are just too pretty to only stay out for one month. Nope, it is not long enough. I like my decorations to be out for at least a month and a half:) Let the countdown begin! And, bring on more cold weather so we can enjoy more soup.

The lovely red leaf in the picture is courtesy of one of our trick-or-treaters last night. The little girl was so sweet and felt the need to give us a little treat in thanks to her chocolate. She said she had to give it to us because the leaf was "red and in the shape of a heart." How cute! This soup also warms may heart because it is so stinkin' easy to make. I pretty much throw everything into my Crock Pot, let it simmer, and garnish with a few fresh ingredients before serving. Serve it with a side of cheese bread and you've got one awesome meal.

Chicken Tortilla Soup

1 yellow or white onion, chopped
1 rib celery, chopped
1 carrot, chopped
2 cloves garlic, pressed or finely minced
1 tablespoon cumin
1 lb. boneless, skinless chicken breast
4 cups reduced sodium chicken broth
1 14.5 oz. can diced tomatoes
1 6 oz. can tomato paste
1 cup frozen corn
1 15 oz. can black beans, drained and rinsed
2 cups crushed tortilla chips
Fresh cilantro, avocado, cheese, sour cream, and additional tortilla chips for garnish

Place all ingredients to the corn in your slow cooker. Cook over low heat for 5-6 hours. Shred the chicken breast using to forks. Add the corn, black beans, and 2 cups tortilla chips. Cook for another 1-2 hours. Serve topped with the cilantro, avocado, cheese, sour cream, and more crunched tortilla chips.