Italian Pork and My version of Brown Rice

Pork:

2-1

LB Pork Tenderloins

2

Lg. Cloves of Garlic

1

Med. Onion

24

oz Zesty Italian Dressing

3

C. Water    (add chopped tomato and some peppers if desired)

*This recipe works better in the Crock Pot

Cut the garlic lengthwise and onion into big pieces. Place pork and dressing in a bad with the chopped onions and garlic. Marinate over night or as long as possible. Place Marinated pork and liquid in Crock pot and cook on low 5-6 hours.  When done, cut pork or shred.  (sometimes I shred meat and let it simmer in sauce before serving...better flavor)

Rice:

2

14oz can Beef Broth

2

10oz can Beef Consomme

2

c. Long grain white rice

Preheat oven to 350. Combine broth and consomme, then rice in an oven safe container with a lid. Bake 45 minutes or until rice is light and fluffy.

Place a scoop of rice on plate, place pork atop, drizzle with sauce.

Spicy Cauliflower Pasta

I love pasta, and I love that it's so healthy.  For me, it's a great lunch, snack, or dinner!!!


12 oz linguine (any pasta will work)
1 large head cauliflower, roughly chopped (about 3 cups)
2Tbs. extra virgin olive oil, (more if needed)
2-3 cloves garlic, diced
1 fresno chili, finely chopped
2-3 Tbs. Italian seasoned bread crumbs
1/3 c. Pasta water (reserve some of the water from cooking the pasta)
Parmesan cheese (I sprinkle it on till I have the amount I want, about 1/2 c.)
Grilled Chicken Breast (optional) for the men mostly


Cook pasta as directed and steam cauliflower until tender. While the pasta  and cauliflower are cooking heat the oil and saute the garlic and chili.  Stir in the bread crumbs and turn the heat down to med-low.  Mix in the cauliflower and add the pasta.  Only add enough pasta water to mix everything together so it's not dry.  Sprinkle the Parmesan cheese over the pasta...at this point you may need to add a bit more pasta water so that everything mixes together smoothly. 

If I'm making this for both Allen and I , I make the chicken, if it it's just myself, I usually omit it...

Grill up a few chicken breasts, thinnly slice, and place it atop the pasta.

Asparagus Bowtie Pasta with Paprika Chicken

I tried this the other day and loved it.  I added some red pepper with the garlic in the sauce for extra flavor.  You can serve it with paprika chicken listed below

1 pkg. bow tie pasta
1/2 c. (1 cube) butter (the real stuff)
2-3 cloves garlic, minced
3/4 c. grated Parmesan cheese
1-2 chicken bouillon cubes
1 pint heavy cream
salt & pepper to taste
10-15 spears asparagus, blanched
1/2 c. bacon, crumbled
1/2 c. toasted pinenuts (or to taste)
Parsley, to taste
Parmesan cheese, to taste

Boil bow tie pasta in salted water until al dente. In wok or heavy skillet melt butter. Add minced garlic and saute a minute or so. Add Parmesan Cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream and salt & pepper. Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus. Sprinkle with crumbled bacon, toasted pinenuts, parsley & Parmesan cheese and toss together. Serve immediately.


Paprika Chicken

4 boneless skinless chicken breast halves
1/2 c. Parmesan cheese
1 1/2 c. Italian bread crumbs (you can also use Panko bread crumbs and add Italian seasoning)
1 1/2 cubes (3/4 cup) melted butter
Paprika

Combine Parmesan cheese, breadcrumbs and paprika. Dip chicken breast in melted butter. Roll in crumb mixture until completely coated.  Bake uncovered for 35-40 minutes @ 350