One of my New Year’s resolutions was to focus on making better choices when it comes to food.
It was so easy to over-indulge over the holidays in fatty, carby and sugary dishes, so I am looking forward to tasting fresh and wholesome meals cooked at home. I don’t usually cook dinner because I get home from work later than Brett and he usually gets it started. Plus, he is the chef of the family and is really great at coming up with recipes.
Me on the other hand, not so much. I really enjoy cooking, but I am not very good at making up dishes on the fly. I am great at following recipes, though, which is why I love the No More To Go menu planning program. We have been members for a few months now and the recipes are amazing and really easy for me to follow! They feature fresh ingredients and the plan we are subscribed to is geared especially for cooking for two, so the servings sizes are perfect for us. And No More To Go just started letting us customize our own menus! So we can pick and choose which recipes to cook in a week and it will automatically update the grocery shopping list, which is amazing!
This week I actually cooked a delicious seared pork chop recipe with a roasted potato, mushroom and Greenbean side dish and a side salad. Sounds fancy doesn’t it?
Well, it was super easy!
Here’s what I did:
Roasted Potatoes Mushrooms and Green Beans
- 1 cup mushrooms, sliced
- 1/2 pound new (or red) potatoes, cut into 1 inch chunks
- 1/2 shallot, sliced thinly
- 1 clove of garlic, minced or pressed
- 1 teaspoon olive oil
- 1/4 pound green beans, trimmed
- kosher salt and pepper
- 1 tablespoon parmesan cheese, grated
- 1/4 teaspoon thyme
1. Preheat oven to 400 degrees.
2. Place mushrooms, potatoes, shallot, and garlic on a rimmed baking sheet and toss with oil.
3. Place in the oven and roast for 30 minutes.
4. Remove, add green beans, gently toss and arrange in a single layer.
5. Return to oven and roast another 15-20 minutes or until potatoes are tender and vegetables are slightly brown.
6. Sprinkle with salt, pepper, parmesan and thyme. Toss to combine and return to the oven until cheese has melted.
This side dish came out great and I loved the little touch of parm cheese at the very end to make it extra special. Yum!
Calories: 184, Fat: 6g, Sat Fat: 2
Carbs: 24g, Sugars: 2g, Fiber: 5g, Protein 8g
Bold Seared Pork Chops
- 1/2 pound bone-in pork loin chops thin cut
- 1 tablespoon olive oil
- 1/2 teaspoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon hot sauce, I used Cholula
- kosher salt and pepper to taste
1. In a resealable bag, combine chops, oil, lemon juice, Dijon, and hot sauce. Combine well and let marinate at room temperature for up to 30 minutes.
2. Heat a cast iron skillet over medium high heat.
3. Sear the chops 3-4 minutes.
4. Flip, drizzle with remaining marinade, and sear another 3 minutes or until internal temperature is at least 150 degrees.
I couldn’t believe it was that easy to make a flavorful, juicy pork chop! I was pretty impressed with myself!
Calories: 160, Fat: 15g, Sat Fat: 3g
Carbs: 1g, Sugars: 1g, Protein: 19g
Citrus Walnut Salad
- 1/2 cup red seedless grapes, halved
- 2 cups mixed greens
- 1 clementine, peeled and sectioned
- 1/4 cup walnuts
Orange Poppy Seed Dressing (makes enough for another meal)
- 1/4 cup orange juice, about 1 orange
- 2 tablespoons honey
- 1 tablespoon wine vinegar
- 1/2 teaspoon poppy seeds
- 1 pinch kosher salt
The directions called for toasting the walnuts in a pan over medium high heat, until fragrant, but not browned – about 2-3 minutes, but I just threw them in our bowls along with the remaining salad ingredients and it was just as good!
Then, just combine dressing ingredients in a small bowl with a whisk and drizzle over top of the fruit and greens and toss.
Calories: 173, Fat: 8g Sat Fat: 1g
Carbs: 23g Fiber: 2, Protein: 3g
Brett and I both loved this meal and would definitely make it again. I also love that she includes the Nutritional Information for all of her recipes. It’s so helpful so you don’t have to calculate them yourself!