Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Biggest Loser BBQ Pulled Pork Sandwiches

Don’t let the name fool you, after this delicious entree you will feel like the biggest winner! Special thanks to spaindex and Biggest Loser Resort.

 

spaindex_biggest-loser-bbq-pulled-pork-sandwiches

Ingredients
  • 1 1/2 teaspoons whole-grain oat flour
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon salt
  • Pinch of black pepper
  • 1/2 pound pork tenderloin, cut into 3/4″ cubes
  • 1 teaspoon extra-virgin olive oil
  • 1/3 cup orange juice, preferably fresh-squeezed
  • 1/3 cup white vinegar
  • 1 tablespoon hickory smoke flavoring
  • 1 tablespoon barbecue sauce (7 grams carbs or less per 2 tablespoons ), or more to taste
  • 1/2 cup onion strips (optional)
  • 2 whole-grain or whole-wheat hamburger buns
Directions
  1. In a medium resealable plastic bag, combine the flour, garlic powder, salt, and pepper. Add the pork. Seal the bag and shake to evenly coat the cubes. Refrigerate for at least 15 minutes.
  2. Preheat a medium nonstick saucepan over medium-high heat until it is hot enough for a spritz of water to sizzle on it. Add the oil. Scatter the pork cubes into the pan. Cook, turning as needed, for about 5 minutes, or until pork is browned on all sides.
  3. Reduce the heat to medium. Add the orange juice, vinegar, and smoke flavoring. When the mixture comes to a boil, reduce the heat to low so the mixture simmers.
  4. Cover the pan. Cook, stirring occasionally, for 1 hour, or until the pork is very tender.
  5. With a wooden spoon, shred the pork pieces and mix in the barbecue sauce.
  6. If the onion is desired, 5 minutes before serving, coat a small nonstick skillet with olive oil spray. Set over medium heat. Add the onion. Cook, stirring occasionally, for about 5 minutes, or until tender.
  7. Meanwhile, place the bun halves, cut sides down, in a medium nonstick skillet set over medium heat. Cook for 3 to 5 minutes, or until toasted. Place the bun bottoms on serving plates.
  8. Spoon half of the pork mixture onto each bun bottom. Top with onion and additional barbecue sauce if desired. Cover with the bun tops.
  9. Serve your barbeque pork sandwich immediately.


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Valentine’s Day: Dinner for Two

Forgot to make reservations for Valentine’s Day? Recipe Redo has picked just the meal for you! Skip the crowds on Valentine’s Day for a candlelit dinner with your sweetheart. Say “I love you” by cooking up this healthy Seared Salmon with Pesto. No need to block out your schedule for a day’s worth of preparation – from start to finish this recipe can be on your table in 20 min. Pair the Fettuccini and Salmon with some sautéed veggies and enjoy! Happy Valentine’s weekend!

Seared Salmon with Pesto Fettuccini

Serves 2

MF9159_ConradIngredients

  • 4 ounces whole-wheat fettuccine

  • 1/3 cup refrigerated prepared pesto

  • 10 ounces wild Alaskan salmon (see Tip), skinned and cut into 2 portions

  • 1/8 teaspoon salt

  • 1/8 teaspoon ground pepper

  • 1 1/2 teaspoons extra-virgin olive oil

 


Visit the original recipe as published on Eating Well for full preparation instructions. Love what you taste? Follow Eating Well on social media: Facebook, Instagram and Twitter.

 


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Phyllo Veggie Pockets

I’m always searching for recipes that incorporate veggies into my life in new, fun and unexpected ways! This recipe initially caught my eye for just that reason; this unique twist on serving veggies for dinner allows you to use up your pantry’s contents. Veggies pockets allow room for you to mix and match your favorite veggies to try new combinations and tastes. If you are without access to phyllo dough, no need to fear– try using vegan puff pastry! Happy cooking! Comment below to share your favorite veggie combinations.

 

 

 Phyllo Veggie Pockets

Makes 4 large pockets

Ingredients:

  • 1 package phyllo dough, thawed (or try this puff pastry from Trader Jo’s)
  • 4 cups roasted veggies (butternut, potato, onion, bell pepper, etc)
  • 3 garlic cloves (roast them with the veggies)
  • 1 cup chopped greens (swiss chard, spinach, kale, etc)
  • Thyme leaves from 6 sprigs
  • 1 teaspoon cumin powder
  • 1/4 cup feta (omit if making vegan)
  • 4 Tablespoons butter (or coconut oil if making vegan), melted
  • Seseame seeds, for garnish

Detailed directions can be found by heading over to find the original recipe on Vegetarian Ventures.


 

We recommend following Vegetarian Ventures as they explore vegan recipes that don’t sacrifice taste. Keep up with VV  on Twitter, Facebook, Instagram and Pinterest.