Thai Pulled Pork Soup

Here’s a great way to get a takeout-like Thai soup, using leftover pulled pork.

Start by adding pork to a sauce pan over medium; cook meat until it’s warm but don’t let it over cook. Add a quart of broth and bring to a simmer. Add noodles, fish sauce, basil and mint; cook until desired consistency. Enjoy!

Thai Peanut Crock-Pot Pork and Coconut Milk-Steamed Potatoes

Tonight’s dinner was a Thai spin on slow cooked meat and potatoes, minus the caloric unknowns of takeout. Even with my simplified and somewhat clumsy hybrid of Domestic Superhero’s Crock Pot Thai Peanut Pork and Eats Well with Others’ Coconut Potato Curry, the crock pot generated heavenly smells all afternoon, and the potatoes turned out oh so tender.

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Here’s what to do:

In the crock pot, place a pork tenderloin followed by a jar or so (drained) of roasted red (bell) peppers, 1/2 cup of soy sauce and 1 teaspoon red pepper flakes. Sprinkle 2 minced garlic cloves and 1/2 cup of peanut butter around the liquid. Set the crock pot on low for 6-7 hours.

Midway through, turn loins over and distribute peppers over the top to keep meat moist.

Towards the end of the cooking time, shred meat in the pot and let it cook in its own juices until ready to serve.

Meanwhile, drizzle about 1 tbsp of olive oil in a large pan or Dutch oven over medium to low heat. Sprinkle 1/2 teaspoon cumin, followed by 1/2 cup soaked and chopped cashews, and stir to coat. (Keep heat low so cashews don’t burn.) Add about 1 pound red potatoes and toss to coat. Next, add a mixture of 1/2 cup water and 2 tbsp tomato paste, followed by a can of lite coconut milk, 1/2 teaspoon cayenne pepper and 1/2 bag of frozen peas.

Cover and simmer until potatoes are tender; turn potatoes from time to time. (If needed, add almond milk to bring the liquid level to the mid point of the potatoes.)

Serve shredded pork in a bowl with the potatoes, peas and coconut milk broth. Enjoy the clearing of your sinuses!

Lox, Avocado & Goat Cheese Salad

The highly compatible combination of smoked salmon, avocado, goat cheese and spinach are perfect for a healthy and filling lunch on the run.

In about 3 minutes, you can toss pre-washed spinach in a bowl, add lox right from its package (cut if desired once it’s in the bowl), scoop in half an avocado, then drop in a pat of goat cheese and finish with olive oil. Slap on a lid and go!

Put an Egg On It: Quinoa & Avocado

Ever have one of those mornings where protein is the only thing that will satisfy your hunger? Here’s a healthy way to tame the beast:

Warm a thin layer of pre-cooked (cold leftovers works great) quinoa with a bit of melted butter in a skillet (cast iron will prevent burning). Crack eggs over the top, season with salt, cover and reduce heat to low.

Once they’re close to set, remove from heat to finish cooking through, and serve immediately with avocado.

Put an Egg on It: Beg, Borrow & Meal Breakfast

Leftover Mexican food provides a deceivingly complex base for sunny side up eggs!

Simply cook the leftovers (in this case, refried beans and half an enchilada) on low and then crack eggs over the top and cook covered until set. All the flavors of the original dish are enhanced by the runny eggs. Tastes fancy, but it’s fuss-free.

Smashed Potatoes with Lox

Smoked salmon is one of my all-time favorite indulgences. Here’s an easy way to enjoy it guilt-free with smashed potatoes and goat milk yogurt.

Steam red potatoes in a microwaveable bowl, covered by a plate, for 5-10 minutes – until potatoes can be pierced with a fork. Then, simply smash potatoes with a fork in the same bowl, and top with sliced lox and goat milk yogurt. Super satisfying and satiating!

Put an Egg on It: Pulled Pork Hash

Inspired by Pinterest browsing and brunch menus, I decided to try making an egg, pulled pork and veggie hash for dinner. The result was a satisfying and protein-packed meal that would be suitable for any time of day.

First prepare a batch of pulled pork. If you want to keep it super simple, just simmer a pork tenderloin in broth or water for a couple of hours on low, until desired tenderness.

Then, sauté shredded pork with olive oil, garlic, frozen peas and spinach. Crack some eggs over the top; cover and cook on low until set.

For extra omegas, serve with fresh avocado.

Put an Egg on It: Barley Noticed

My obsession with sunny side up eggs on just about anything shows no sign of stopping. This time around, I conquered otherwise-tough barley and runny-just-right eggs. Redemption is sweet!

The trick is to cook the barley in advance, and keep the temperature very low as the eggs cook on top of the barley (covered) until desired doneness.

Steel Cut Oats & Blueberries

What’s healthy, sweet and purple all over? Oatmeal with frozen blueberries added during cook time.

Simply cook steel cut oats according to directions, add frozen blueberries and continue simmering until cooked through. Serve with almond milk and maple syrup, to taste.

Crock Pot Pulled Pork & Quinoa

Part two of this week’s pre-made meal makeover was pulled pork in the crockpot, served twice (and counting!) with quinoa and veggies. It started with my recipe for taco-ready crock pot pulled pork, which basically consists of a pork tenderloin, a large can of diced tomatoes, frozen corn and taco seasoning in the crock pot.

I served mine two ways with quinoa as a base: accompanied by spinach and tomatoes on the first night…

On the second night, I melted a slice of pepper jack cheese over quinoa in the microwave, then topped it with leftover pork and sliced avocado…

And there is still plenty of leftover pork!

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