My hubs and I have four meals together this week! Albertson’s is having a sale on Pork loin, so that is the meat of the week. And of course, Kroger’s crazy meal deal.
#1 Steak Fajitas (Kroger’s Crazy Meal Deal: buy Kroger Marinated Fajita Beef 2 lbs for $7.99, get Mi Casa Flour Tortillas 10 ct. [1.29], Gebhardt refried beans [.99], Country Fresh Pico De Gallo [1.65], and Dole Shredded Lettuce [1.39] for FREE!)
Pan fry steak.
Add bell peppers for some flavor and color.
Serve in the tortillas.
Add some pico and lettuce for the finishing touches.
Voila! Fajitas! Serve with refired beans. Yum.
#2 Pork with Cider (serves 2)
1 T butter
2 pork chops
1/2 onion, finely chopped
1 t Calvados or brandy
3/4 c unsweetened apple juice
1 bay leaf
salt and pepper
1 small cooking apple, peeled, cored and sliced
1/2 T creme fraiche or sour cream
salt and pepper
thyme sprigs and leaves, to garnish
Melt butter in a heavy Dutch oven, add chops and cook quickly until browned on both sides.
Remove and set aside.
Preheat oven to 350.
Add onion to pan and cook, stirring occassionally, 5 minutes or until soft.
Add Calvados and set alight.
When flames die down, stir in apple juice and bring to a boil.
Return chops to pan, add bay leaf, salt and pepper, cover tightly and bake 20 minutes.
Toss apples in lemon juice.
Add to pan, cover again and cook 10 to 15 minutes or until pork and apples are tender.
Remove pork and apples from pan witha slotted spoon, transfer to warmed plates and keep warm.
Boil cooking liquid until lightly syrupy.
Stir in creme fraiche, pour over pork and apples, garnish with thyme and serve with green beans and garlic mashed potatoes.
#3 Pork Tenderloin Medallions with Mango-Lime Salsa (serves 3)
1 lb pork tenderloin
¾ tsp salt (or to taste)
½ tsp freshly ground black pepper
2 tsp extra virgin olive oil, divided
1 medium ripe mango, peeled and cut into ½-inch cubes
1 heaping Tbs chopped fresh cilantro
3 whole scallions, chopped (white and green parts separated)
¼ tsp freshly grated lime zest
2 tsp fresh lime juice
1/8 to ¼ tsp red pepper flakes (or to taste)
¼ cup orange juice
1. Slice pork crosswise into ¾-inch-thick medallions, leaving narrow “tail” portion 1-inch-thick. Press each medallion with heel of your hand to flatten slightly. Season both sides with salt and pepper, and rub surface with about 1 teaspoon of the olive oil so all surfaces are lightly coated. Set aside.
2. In a medium bowl, combine mango, cilantro, green parts of scallion (reserve white parts), lime zest, lime juice and red pepper. Add remaining 1 tsp. olive oil, and salt to taste.
3. Heat medium skillet (preferably cast iron or non-stick) over medium-high heat. When hot, sauté pork medallions in a single layer (do this in batches if necessary), until browned and just cooked through, 2 to 3 minutes per side. (You may cut one medallion to check for doneness; there should be a trace of pink.) Transfer pork to a plate to rest.
4. Return skillet to medium heat, add reserved scallion white, and sauté for 1 minute. Add orange juice, scrape bottom of skillet with a wooden spoon, and bring to a boil. Boil until slightly syrupy, another minute. Return pork to skillet, turning to reheat and coat with glaze. Serve immediately, drizzling any remaining glaze over the top and putting the salsa on the side.
#4 Baked Potato and Bacon Soup (serves 8 )
2½ lbs baking potatoes
3½ slices turkey bacon
2 cups chopped onion
½ tsp salt
2 large cloves of garlic, minced
1 whole bay leaf
3¾ cups 1% low-fat milk
¾ tsp black pepper
2 cups fat-free, less-sodium chicken broth
¼ cup chopped fresh parsley, optional
¾ cup sliced green onions
2/3 cup finely shredded reduced-fat sharp cheddar cheese
1. Preheat oven to 400°F.
2. Pierce potatoes with fork; bake for 1 hour or until tender. Cool slightly. Partially mash potatoes, including skins, with a potato masher; set aside.
3. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add onion to bacon drippings in pan; sauté 5 minutes. Add salt, garlic, and bay leaf; sauté 2 minutes. Add potato, milk, pepper, and broth; bring to a boil. Reduce heat, and simmer 10 minutes. Stir in parsley, if desired.
4. Top individual servings with bacon, green onions and cheese. Might be good with some oyster crackers!