Healthy Pork Main Dish Recipes

From the EatingWell website and Magazine its Healthy Pork Main Dish Recipes. Delicious Healthy Pork Main Dish Recipes like; Carolina Barbecued Pork, Italian Pork with Mashed Sweet Potatoes, and Pulled Pork Fajitas with Fresh Salsa Verde. Find these recipes and more all at the EatingWell website. Plus subscribe to the EatingWell Magazine, one of my favorites! Enjoy and Make 2019 a Healthy One!   http://www.eatingwell.com/

Healthy Pork Main Dish Recipes

Find healthy, delicious pork main dish recipes including pork chops, tenderloin and pulled pork. Healthier recipes, from the food and nutrition experts at EatingWell.


Carolina Barbecued Pork
A sweet and spicy dry rub adds amazing flavor to pork roast in this barbecued pork recipe. Don't skimp on the basting sauce during the last hour of grilling—it's loaded with tart vinegar, fresh herbs, and zesty crushed red pepper and adds a delightful zing to each bite of the pork.........


Italian Pork with Mashed Sweet Potatoes
This simple Italian-inspired recipe combines pork shoulder with aromatic fennel. As the pork cooks, its juices drip down to flavor the sweet potatoes that are nestled in the bottom of the slow cooker. Serve with steamed green beans for a complete meal..............


Pulled Pork Fajitas with Fresh Salsa Verde
Fresh fruity mango and slow-cooker pulled pork combine with a homemade salsa verde for a fajita recipe that won't disappoint. Only half the pork is used in this recipe so if you want to serve four people, double all other ingredients and use all of the pork..............



* Click the link below to get all the Healthy Pork Main Dish Recipes
http://www.eatingwell.com/recipes/18228/ingredients/meat-poultry/pork/main-dish/

Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries

Dinner Tonight: Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries






For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, heated up some
Meijer Diced Ham,and made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bowl. Next I put the Diced Ham over top the Hash Browns and served. Love those Potatoes and Ham! Had a brief shower and overall its mostly cloudy and 82 degrees. Spent most of the day doing yard work and cleaning the outdoor furniture. Cleaned the chairs and a small table off. Then stored them in the shed until next Spring. That's all for the day. For Dinner tonight I prepared a Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries.



When it’s Pulled Pork BBQ Sandwiches around here it’s almost always Montgomery Inn Hardwood
Smoked Pulled Pork with BBQ Sauce. Montgomery Inn is one of the original Barbecue and Ribs Restaurant in the Cincinnati area. It has some of the finest BBQ food anywhere! They also sell their Ribs and Pulled Pork and Chicken at all Kroger. So when it’s Pulled Pork I almost always use the Montgomery Inn brand. Anyway you just heat it in a medium sauce pan until it’s warmed and you have BBQ. It’s the perfect combination of the Pork and the mouth watering Montgomery Inn Sauce that makes this so delicious! Plus it’s only 110 calories and 8 carbs per serving. I served it on a Aunt Millie’s Reduced Calorie Whole Grain Bun.



For the Fries I’m using Alexia Organic Yukon Select Fries. Seasoned them with McCormick Grinder Sea Salt and Black Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Fry! Plus they are only 120 calories and 15 net carbs. For Dessert/Snack later tonight I had some Kraft 2% Sharp Cheddar slices and Honey Crisp Apple Slices.












Montgomery Inn Pulled Pork with Barbecue Sauce

Product Details
* World famous.
* The ribs king.
* Hardwood smoked.
* Fully cooked.
* Genuine barbecue.

Just heat & eat! US inspected and passed by Department of Agriculture. Previously frozen for your protection. The world’s greatest pulled pork barbecue is now all yours! We slow-smoke our choice cuts of pork for hours over hardwood coals; blend the lean, juicy meat with our secret spices; and then add our world-famous Montgomery Inn Barbecue Sauce to give it that special flavor. Enjoy!

Directions
Refreeze or keep refrigerated. Microwave Oven: 1. Remove desired amount of barbecue from tray and place in microwave safe bowl. 2. Cover with plastic wrap and heat on High power (100%) for two (2) minutes. 3. Pull film back from edge of container and stir product thoroughly. 4. Replace film and heat for an additional 1-2 minutes or until hot! 5. Remove from oven and stir well before serving. Stove Top: 1. Place desired amount of barbecue in a medium size sauce pan. 2. Heat over medium low heat 6-12 minutes (covered) and occasionally stir so as not to burn. 3. Remove product from stove and serve. We highly recommend cooking our barbecue from a thawed state. Remove any uncooked barbecue from original packaging and place in a sealable container and refrigerate.

Ingredients
Pork, Tomatoes, Distilled Vinegar, Corn Syrup, Sugar, Water, Salt, Spices, Dehydrated Onions, Dehydrated Garlic, Molasses, Natural Flavors, Caramel Color, and Tamarinds.

Nutrition Facts
Serving size: 2 oz
Servings per container: 16
Nutrient Qty %DV
Calories 110
Calories from Fat 35
Total Fat 4 g 6%
Saturated Fat 1 g 5%
Cholesterol 35 mg 12%
Sodium 250 mg 10%
Total Carbohydrate 8 g 3%
Sugars 8 g
Protein 8 g
Iron 6%

Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries

Dinner Tonight: Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries





For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, heated up some
Meijer Diced Ham,and made a cup of Bigelow Decaf Green Tea. I made a bed of the Hash Browns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns and served. Love those Potatoes and Ham! 86 degrees and humid out today. Spent most of the day doing yard work. Being a left leg amputee,thank goodness I have my 4 wheel mobility cart so I can get out and get most of the work done. And some good neighbors! For dinner tonight I prepared a Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries.

When it’s Pulled Pork BBQ Sandwiches it’s always Montgomery Inn Hardwood Smoked Pulled Pork
with BBQ Sauce. Montgomery Inn is one of the original Barbecue and Ribs Restaurant in the Cincinnati area. It has some of the finest BBQ food anywhere! They also sell their Ribs and Pulled Pork and Chicken at all Kroger. So when it’s Pulled Pork I almost always use the Montgomery Inn brand. Anyway you just heat it in a medium sauce pan until it’s warmed and you have BBQ. It’s the perfect combination of the Pork and the mouth watering Montgomery Inn Sauce that makes this so delicious! Plus it’s only 110 calories and 8 carbs per serving. I served it on a Aunt Millie’s Reduced Calorie Whole Grain Bun.



For the Fries I’m using Alexia Organic Yukon Select Fries. Seasoned them with McCormick Grinder Sea Salt and Black Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Fry! Plus they are only 120 calories and 15 net carbs. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.










Montgomery Inn Pulled Pork with Barbecue Sauce

Product Details

* World famous.
* The ribs king.
* Hardwood smoked.
* Fully cooked.
* Genuine barbecue.

Just heat & eat! US inspected and passed by Department of Agriculture. Previously frozen for your protection. The world’s greatest pulled pork barbecue is now all yours! We slow-smoke our choice cuts of pork for hours over hardwood coals; blend the lean, juicy meat with our secret spices; and then add our world-famous Montgomery Inn Barbecue Sauce to give it that special flavor. Enjoy!

Directions
Refreeze or keep refrigerated. Microwave Oven: 1. Remove desired amount of barbecue from tray and place in microwave safe bowl. 2. Cover with plastic wrap and heat on High power (100%) for two (2) minutes. 3. Pull film back from edge of container and stir product thoroughly. 4. Replace film and heat for an additional 1-2 minutes or until hot! 5. Remove from oven and stir well before serving. Stove Top: 1. Place desired amount of barbecue in a medium size sauce pan. 2. Heat over medium low heat 6-12 minutes (covered) and occasionally stir so as not to burn. 3. Remove product from stove and serve. We highly recommend cooking our barbecue from a thawed state. Remove any uncooked barbecue from original packaging and place in a sealable container and refrigerate.

Ingredients
Pork, Tomatoes, Distilled Vinegar, Corn Syrup, Sugar, Water, Salt, Spices, Dehydrated Onions, Dehydrated Garlic, Molasses, Natural Flavors, Caramel Color, and Tamarinds.

Nutrition Facts
Serving size: 2 oz
Servings per container: 16
Nutrient Qty %DV
Calories 110
Calories from Fat 35
Total Fat 4 g 6%
Saturated Fat 1 g 5%
Cholesterol 35 mg 12%
Sodium 250 mg 10%
Total Carbohydrate 8 g 3%
Sugars 8 g
Protein 8 g
Iron 6%

One of America's Favorites - Memphis-Style Barbecue

Dry ribs slow cooking in a pit at Leonard's BBQ

Memphis-style barbecue is one of the four predominant regional styles of barbecue in the United States, the other three being Carolina, Kansas City, and Texas. Like many southern varieties of barbecue, Memphis-style barbecue is mostly made using pork, usually ribs and shoulders, though many restaurants will still serve beef and chicken. Memphis-style barbecue is slow cooked in a pit and ribs can be prepared either "dry" or "wet". "Dry" ribs are covered with a dry rub consisting of salt and various spices before cooking and are normally eaten without sauce. "Wet" ribs are brushed with sauce before, during, and after cooking.

Memphis-style barbecue has become well-known due to the World Championship Barbecue Cooking Contest held each May, which has been listed in Guinness World Records as the largest pork barbecue contest in the world. The event is regularly covered by national and international television networks such as The Food Network and the BBC and attracts over 100,000 visitors. Many of Memphis' barbecue restaurants have become nationally known and can ship their products anywhere in the country overnight due to the proximity of FedEx's Memphis Superhub.

Pulled pork nachos

After World War II, barbecue became a viable commercial venture in Memphis. Small restaurants, known as "joints", began to open with a purpose-built pit for slow-cooking the meat. Many small neighborhood joints in low-income areas, such as Payne's, Leonard's and Interstate, have gained notoriety as they reflect the roots of Memphis barbecue. Many regional chains have also developed from Memphis, including Tops, Neely's, and Corky's. As Memphis-style barbecue became more popular across the country, restaurants such as Corky's and Rendezvous began shipping orders overnight to customers.



Notable establishments

Pork sandwiches at Payne's

Jim Neely's Interstate Bar-B-Que
Interstate Bar-B-Que was founded in 1978 by Jim Neely in a rundown grocery store in the low-income neighborhood of South Memphis. Though never a restaurateur, Neely learned how to slow cook ribs in a pit and created a secret sauce based on various local family recipes. Interstate rose to prominence as one of the premier barbecue restaurants in the city, and was featured nationally on The Food Network and The Travel Channel. Neely's brother and sister-in-law operate another location in Gardena, California. Interstate has been voted the #2 barbecue restaurant in America by People Magazine.

Neely's
Jim Neely's four nephews, brothers Gaelin, Tony, Mark and Patrick, founded Neely's BBQ in Downtown Memphis in 1988, though it operates as a separate business from the other Neely's and does not carry the Interstate name. In 2008, Pat Neely and his wife Gina debuted a cooking show on The Food Network called Down Home with the Neelys, which is a top ratings performer on the network. The couple has also released a cookbook eponymous with their first show. In 2012, the Neelys announced that they were permanently closing their Memphis-area restaurants.

Charlie Vergos' Rendezvous
Rendezvous was founded by Charlie Vergos in 1948 in a back alley of Downtown Memphis. Originally the basement of his diner, Vergos discovered a coal chute and turned it into a barbecue pit. Eventually, Vergos converted his diner to a barbecue restaurant and moved the entrance from the street to the alley. Rendezvous is one of the older and more storied barbecue joints in Memphis due to its more than sixty years of operation and "hole-in-the-wall" atmosphere. The Memphis City Council voted to name the alley where Rendezvous is located "Charlie Vergos' Rendezvous Alley", though the address remains 52 South 2nd Street. One of Rendezvous' signature dishes is a barbecue shrimp skillet which must be ordered a full day in advance.

Central BBQ
Central BBQ was founded in 2002 by partners Roger Sapp and Craig Blondis. Central BBQ has three locations in Memphis, with the most recent having opened in Downtown Memphis in 2012. Central BBQ also has a food truck that caters to local events. Though a newcomer to Memphis' barbecue scene, Central BBQ has placed in the top 3 for barbecue categories in the Memphis Flyer's annual "Best Of Memphis" contest, as voted for by Memphis residents, every year since its inception. In 2011, Central placed 1st for "Best Barbecue", 2nd for "Best Ribs", and 3rd for "Best Hot Wings."

Germantown Commissary
Germantown Commissary was a traditional country store for decades until 1981, when a new owner bought it and turned it into a barbecue restaurant. Noted for pork ribs and shoulders, Germantown Commissary has a broader menu as well. It was featured on "Food Paradise" that airs on the Travel Channel.

One of America's Favorites - Barbecue Sandwich

A barbecue sandwich served with pickled cucumber

A barbecue sandwich is a sandwich that is typically prepared with barbecued meats. Several types of meats are used to prepare barbecue sandwiches. Some varieties use cooked meats that are not barbecued, but include barbecue sauce. Many variations, including regional variations, exist, along with diverse types of cooking styles, preparations and ingredients.





A plethora of meats and preparation styles for barbecue sandwiches exist. Meats may be sliced,

A pulled pork barbecue sandwich

chopped or pulled, and various types are used, such as pork, pulled pork, pork shoulder, beef, beef brisket, chicken, sausage, pork ribs and turkey. Some versions use slow-smoked meats. Barbecue sandwiches typically have barbecue sauce included in their preparation, either when the meat is cooked, as a sauce within a sandwich, or both. Some meats may be seasoned with a spice rub. Some barbecue sandwiches may use cooked meats that are not barbecued, but include a barbecue sauce. Coleslaw is sometimes served with barbecue sandwiches, either on the sandwich itself or as a side dish. Sometimes sautéed vegetables such as onion and garlic are also used. Some versions prepared with beef brisket include both lean and fatty portions from the cut of beef to enhance their flavor. Pre-packaged barbecue sandwiches are also manufactured.

Breads used in the preparation of barbecue sandwiches include white bread, hamburger buns, whole wheat bread and even rye bread. The bread can help to prevent the meat from drying and to retain its temperature.


Regional variations

Missouri - Kansas City-style barbecue refers to the specific regional barbecue style of slowly smoked meat that first started from the pit of Henry Perry in the early 1900s in Kansas City, Missouri. Kansas City barbecue is slow-smoked over a variety of woods and then covered with a thick tomato- and molasses-based sauce.

North Carolina - Chopped pork barbecue sandwiches with coleslaw served on the sandwich are

A barbecue sandwich, served with a side of smoked beans

common in North Carolina. The term "barbecue" in North Carolina commonly refers specifically to barbecued, chopped pork, whereas other barbecued foods are often referred to by their actual food name.

Tennessee - Chopped pork shoulder barbecue sandwiches served with coleslaw atop them are common in Memphis, Tennessee. For example, Leonard Heuberger, who in 1922 founded a barbecue restaurant in Memphis named Leonard's, has been reputed there as being the inventor of the "classic Memphis pork barbecue sandwich". This sandwich was prepared on a bun with chopped or pulled pork shoulder meat, a tomato-based sauce, and coleslaw. In the book Southern Food: At Home, on the Road, in History, it is stated that other restaurants "followed suit" regarding this sandwich style, and that "...the standard has not changed in more than 60 years." At the Memphis restaurant chain Tops, pork shoulder sandwiches are described in this book as a "mainstay" that have existed as such since 1952, when the first Tops restaurant opened.

Texas - Texas Barbecue is a traditional style of preparing meat unique to the cuisine of Texas. It is one of the many different varieties of barbecue found around the world. Texas barbecue traditions can be divided into four general styles: East Texas, Central Texas, South Texas, and West Texas. The Central and East Texas varieties are generally the most well-known.
Generally speaking, the different Texas barbecue styles are distinguished as follows:
* East Texas style: The meat is slowly cooked to the point that it is "falling off the bone." It is typically cooked over hickory wood and marinated in a sweet, tomato-based sauce.
* Central Texas style: The meat is rubbed with spices and cooked over indirect heat from pecan or oak wood.
* West Texas style: The meat is cooked over direct heat from mesquite wood.
* South Texas style: Features thick, molasses-like sauces that keep the meat very moist.

Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries

Dinner Tonight: Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries




Started my day with toasting 2 slices Healthy Life Whole Grain Bread and topped it with Smucker's

Sugar Free Blackberry Jam. Also had my morning cup of Bigelow Decaf Green Tea. After Breakfast started a load of laundry for Mom and then went to the local Kroger. Back home did some light house cleaning. It's a special day today, it's my Mom's Birthday! She turns 89 today! I cherish every day with her. We've been through so much together. I was a freshman in High School and got hit by a car. Came real close of not making it, I was in critical condition for weeks but finally pulled thorough. Mom was right there with me and helped me recover. Them lost my left leg to Melanoma Cancer. Again in serious condition for about 2 weeks. Pulled through again and Mom right there with me. Love you Mom and Happy Birthday, don't know what I would do without you! For dinner tonight I prepared a Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries.

When it's Pulled Pork BBQ Sandwiches it's always Montgomery Inn Hardwood Smoked Pulled Pork w/ Barbecue Sauce. Montgomery Inn is one of the original Barbecue and Ribs Restaurant in the Cincinnati area. It has some of the finest BBQ food anywhere! They also sell their Ribs and Pulled Pork and Chicken at all Kroger. So when it’s Pulled Pork I almost always use the Montgomery Inn brand. Anyway you just heat it in a medium sauce pan until it’s warmed and you have BBQ. It’s the perfect combination of the Pork and the mouth watering Montgomery Inn Sauce that makes this so delicious! Plus it’s only 110 calories and 8 carbs per serving. I served it on a Kroger Whole Grain Hamburger Bun.

I also baked up some Ore Ida Steak Fries. Served these with a side of Hunt’s Ketchup and also had an Ice-Cold Dr. Pepper that I let set in the freezer for about 10 minutes. For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.






Montgomery Inn Pulled Pork with Barbecue Sauce
Product Details
* World famous.

* The ribs king.
* Hardwood smoked.
* Fully cooked.
* Genuine barbecue.

Just heat & eat! US inspected and passed by Department of Agriculture. Previously frozen for your protection. The world’s greatest pulled pork barbecue is now all yours! We slow-smoke our choice cuts of pork for hours over hardwood coals; blend the lean, juicy meat with our secret spices; and then add our world-famous Montgomery Inn Barbecue Sauce to give it that special flavor. Enjoy!

Directions
Refreeze or keep refrigerated. Microwave Oven: 1. Remove desired amount of barbecue from tray and place in microwave safe bowl. 2. Cover with plastic wrap and heat on High power (100%) for two (2) minutes. 3. Pull film back from edge of container and stir product thoroughly. 4. Replace film and heat for an additional 1-2 minutes or until hot! 5. Remove from oven and stir well before serving. Stove Top: 1. Place desired amount of barbecue in a medium size sauce pan. 2. Heat over medium low heat 6-12 minutes (covered) and occasionally stir so as not to burn. 3. Remove product from stove and serve. We highly recommend cooking our barbecue from a thawed state. Remove any uncooked barbecue from original packaging and place in a sealable container and refrigerate.

Ingredients
Pork, Tomatoes, Distilled Vinegar, Corn Syrup, Sugar, Water, Salt, Spices, Dehydrated Onions, Dehydrated Garlic, Molasses, Natural Flavors, Caramel Color, and Tamarinds.

Nutrition Facts
Serving size: 2 oz
Servings per container: 16
Nutrient Qty %DV
Calories 110
Calories from Fat 35
Total Fat 4 g 6%
Saturated Fat 1 g 5%
Cholesterol 35 mg 12%
Sodium 250 mg 10%
Total Carbohydrate 8 g 3%
Sugars 8 g
Protein 8 g
Iron 6%

Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries

Dinner Tonight: Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries



Started my day with some Eckrich Smoked Turkey Sausage Links, 1 Egg sunnyside up, 2 slices

Healthy Life Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Been using the Eckrich Links, which are very good, because I still can’t find Jennie – O Turkey Breakfast Sausage Links sold anywhere. Sad! But as I said the Eckrich Sausage is fantastic, great flavor and very easy to prepare. We ended up with about a 1/2 inch of snow, nothing major just enough to make a mess. Bitter cold weather moving in overnight into Thursday, minus 7 or below and a high feeling like 9 degrees! Not too bad out today though, 22 degrees and mostly sunny. After Breakfast started a couple of loads of laundry for Mom and then on to house cleaning. Then I dropped some Candy that Mom made off to a couple of friends for their Christmas Candy, Buckeyes and Fudge! For dinner tonight I prepared a Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries.

I used the Montgomery Inn Hardwood Smoked Pulled Pork w/ Barbecue Sauce. Montgomery Inn is one of the original Barbecue and Ribs Restaurant in the Cincinnati area. It has some of the finest

BBQ food anywhere! They also sell their Ribs and Pulled Pork and Chicken at all Kroger. So when it’s Pulled Pork I almost always use the Montgomery Inn brand. Anyway you just heat it in a medium sauce pan until it’s warmed and you have BBQ. It’s the perfect combination of the Pork and the mouth watering Montgomery Inn Sauce that makes this so delicious! Plus it’s only 110 calories and 8 carbs per serving. I served it on a Kroger Lite Wheat Hamburger Bun. I also baked up some Ore Ida Steak Fries. Served these with a side of Hunt’s Ketchup and also had an Ice-Cold Dr. Pepper that I let set in the freezer for about 10 minutes. For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.











Montgomery Inn Pulled Pork with Barbecue Sauce

Product Details
* World famous.
* The ribs king.
* Hardwood smoked.
* Fully cooked.
* Genuine barbecue.

Just heat & eat! US inspected and passed by Department of Agriculture. Previously frozen for your protection. The world’s greatest pulled pork barbecue is now all yours! We slow-smoke our choice cuts of pork for hours over hardwood coals; blend the lean, juicy meat with our secret spices; and then add our world-famous Montgomery Inn Barbecue Sauce to give it that special flavor. Enjoy!

Directions
Refreeze or keep refrigerated. Microwave Oven: 1. Remove desired amount of barbecue from tray and place in microwave safe bowl. 2. Cover with plastic wrap and heat on High power (100%) for two (2) minutes. 3. Pull film back from edge of container and stir product thoroughly. 4. Replace film and heat for an additional 1-2 minutes or until hot! 5. Remove from oven and stir well before serving. Stove Top: 1. Place desired amount of barbecue in a medium size sauce pan. 2. Heat over medium low heat 6-12 minutes (covered) and occasionally stir so as not to burn. 3. Remove product from stove and serve. We highly recommend cooking our barbecue from a thawed state. Remove any uncooked barbecue from original packaging and place in a sealable container and refrigerate.

Ingredients
Pork, Tomatoes, Distilled Vinegar, Corn Syrup, Sugar, Water, Salt, Spices, Dehydrated Onions, Dehydrated Garlic, Molasses, Natural Flavors, Caramel Color, and Tamarinds.

Nutrition Facts
Serving size: 2 oz
Servings per container: 16
Nutrient Qty %DV
Calories 110
Calories from Fat 35
Total Fat 4 g 6%
Saturated Fat 1 g 5%
Cholesterol 35 mg 12%
Sodium 250 mg 10%
Total Carbohydrate 8 g 3%
Sugars 8 g
Protein 8 g
Iron 6%

Summer Recipes for a Crock Pot

From the EatingWell website its Summer Recipes for a Crock Pot. What better way to beat the Summer heat than putting your Crock Pot to use. You'll find recipes that include; Barbecue Pulled Chicken, Slow-Cooked Brisket in Onion Gravy, and Pulled Pork with Caramelized Onions. You can find them all at one of the best recipe site on the net, the EatingWell website!    http://www.eatingwell.com/

Summer Recipes for a Crock Pot

Healthy crock pot recipes for pulled chicken, pulled pork, brisket and more healthy crock pot dinners.
Beat the heat this summer with these easy recipes for your crock pot. Our recipes for crockpot dinners, such as Barbecue Pulled Chicken and Slow-Cooker Baked Beans, are delicious summer recipes that won’t heat up your kitchen.



Barbecue Pulled Chicken
This BBQ pulled chicken recipe is a fanciful reinterpretation of pulled pork that slow-cooks chicken in lots of tangy tomato sauce. Have sliced jalapenos, sliced red onions and some sour cream on hand to top this barbecue pulled chicken, which makes a hearty main course. You can turn it into an unbelievable sandwich or serve it on mashed potatoes or even whole-grain spaghetti. Serve with shredded napa cabbage tossed with low-fat mayonnaise, cider vinegar, celery seed and honey to taste.........


Slow-Cooked Brisket in Onion Gravy
This brisket is cooked with beef broth and loads of onions that melt down into a luscious gravy. Serve the brisket and gravy over a mound of steaming mashed potatoes with a side of green beans or sliced carrots for a perfect Sunday dinner.......


Pulled Pork with Caramelized Onions
Traditional pulled pork is barbecued, which gives it a smoky flavor. But the slow cooker happens to be the absolute easiest way to cook pulled pork—and you can get a hint of smoke by adding chipotle chile. Serve the pulled pork with potato salad, collard greens and grits. Or make it into a sandwich and serve it on a bun with coleslaw......



* Click the link below to see all the Summer Recipes for a Crock Pot
http://www.eatingwell.com/recipes_menus/recipe_slideshows/summer_recipes_for_a_crock_pot

One of America's Favorites - Barbecue in North Carolina

Barbecue (also known as BBQ pork) is an important part of the heritage and history of the U.S. state

Carolina style chopped pork barbecue

of North Carolina. It has resulted in a series of bills and laws that relate to the subject, and at times has been a politically charged subject. In part, this is due to the existence of two distinct types of barbecue that have developed over the last few hundred years: Lexington style and Eastern style. Both are pork-based barbecues but differ in the cuts of pork used and the sauces they are served with. In addition, a wide variety of other types of barbecue can be found as well.


North Carolina barbecue benefits from a wide variety of influences, from the original settlers, African slaves on plantations to more modern ones, such as newer equipment and methods to cook the meat.

Pig pickin' events turn barbecuing into social gatherings and are an integral part of Carolina culture.


There is a somewhat light-hearted feud that exists between the proponents of the two types of barbecue: Lexington style and Eastern style. Author Jerry Bledsoe, the self-professed "world's leading, foremost barbecue authority" claimed that Dennis Rogers, (columnist for The Raleigh News & Observer and self-professed "oracle of the holy grub") "has ruined any chances of this state being distinguished in its barbecue." While a degree of humor is involved, choice of barbecue type is a politically charged topic. In 2006, North Carolina House Bill 21 and North Carolina Senate Bill 47 were introduced (and ultimately defeated), sparking controversy over one of the two different styles being declared "official", as they would have made the Lexington Barbecue Festival the official barbecue festival of North Carolina.

In a political compromise in 2007, NC House Bill 433 passed, granting the Lexington Barbecue Festival the title of "Official Food Festival of the Piedmont Triad Region of the State of North Carolina". This effectively bypassed any controversy regarding Eastern barbecue and the region, and prevented any confusion with the title creating a singular, official barbecue for the entire state.


Types of barbecue

Lexington style
Lexington style barbecue (occasionally referred to as Piedmont style) uses a "red" sauce that is

Barbecue Pork

seasoned with ketchup, vinegar, and pepper, along with other spices that vary from recipe to recipe. It is most common in the Piedmont (central) and western areas of the state. This style uses only the pork shoulder section of the pig. As with other styles of barbecue, the recipes vary widely, and can include many different ingredients, and range from slightly sweet to hot and spicy. The sauce also serves as the seasoning base for "red slaw" (also called "barbecue slaw"), which is coleslaw made by using Lexington-style barbecue sauce (or similar) in place of mayonnaise.

Eastern style
Eastern-style barbecue is a whole-hog style of barbecue, often said to use "every part of the hog except the squeal". Eastern-style sauce is vinegar- and pepper-based, with no tomato whatsoever. With Eastern Slaws, the ketchup disappears, and the mayonnaise (or whipped salad dressing) is almost universal.

Pork ribs
Pork ribs are a common alternative to the two most common types of North Carolina barbecue and a variety of festivals and competitions, such as the Twin City RibFest, are held annually. Baby Back Ribs, sometimes called top loin ribs, are short, succulent, well-marbled ribs cut from the center section of the loin. Spareribs come from lower down the rib cage (from the sides and upper belly of the pig). Larger and longer than baby backs, they contain more connective tissue, so are a little tougher, but more flavorful.

Other styles
Many other types of barbecue can be found in restaurants in North Carolina, with influences from Texas, St. Louis, Kansas City, Jamaica and other places, but they are more recent additions and not necessarily a part of the cultural history. Nonetheless, they are an important part of the variety that can be found throughout the state. Additionally, North Carolinians barbecue a variety of other meats and cuts, including chicken and beef, although they are found less frequently.

A "Pig Pickin'" is cooking a whole pig and the guests come to the cooker and pick the meat from the smoker.


A pit barbecue is a method and constructed item for barbecue cooking meat and root vegetables

A wood-fired barbecue pit.

buried below the surface of the earth. Indigenous peoples around the world used earth ovens for tens of thousands of years. In modern times the term and activity is often associated with the Eastern Seaboard, the "barbecue belt", colonial California in the United States and Mexico. The meats usually barbecued in a pit in these contexts are beef, pork, and goat, with pork being the predominant choice in North Carolina.

Pit barbecue can also refer to an enclosed, above-ground "pit" such as a horno or outdoor pizza oven. The method of cooking the meat is slowly, using various hardwoods to flavor the meat. This breaks down the connective tissue in the meats, producing a tender product. The types of meat cooked in this fashion include both beef and pork.




Oftentimes the two phrases "barbecuing" and "grilling" are mistakenly used as interchangeable words, although they imply completely different cooking methods. Grilling is a cooking method that uses dry heat, supplied by burning wood, charcoal or gas flame, and the heat is applied to the surface of the food being cooked. Typically food is cooked quickly using this method. Barbecuing is a slower process that uses lower heat and often the food is cooked by the heat of the smoke itself, rather than directly by the heat of the burning wood.

Healthy Spring Slow-Cooker Recipes for a Crock Pot

Check out the EatingWell website to find all these  Healthy Spring Slow-Cooker Recipes for a Crock Pot. The EatingWell website is stocked full of delicious and healthy recipes like these, Enjoy!     http://www.eatingwell.com/


Healthy Spring Slow-Cooker Recipes for a Crock Pot

When the weather’s warming up, pull out your crock pot for healthy spring slow-cooker recipes.
Your slow cooker is the perfect tool to prepare an easy meal to bring to spring picnics and potlucks. Our healthy spring slow-cooker recipes for your crock pot also make delicious dinners that practically prepare themselves. Try our Pulled Pork with Caramelized Onions or Barbecue Pulled Chicken for a flavorful spring slow-cooker recipe.



Pulled Pork with Caramelized Onions
Traditional pulled pork is barbecued, which gives it a smoky flavor. But the slow cooker happens to be the absolute easiest way to cook pulled pork—and you can get a hint of smoke by adding chipotle chile. Serve the pulled pork with potato salad, collard greens and grits. Or make it into a sandwich and serve it on a bun with coleslaw......


Barbecue Pulled Chicken
This BBQ pulled chicken recipe is a fanciful reinterpretation of pulled pork that slow-cooks chicken in lots of tangy tomato sauce. Have sliced jalapenos, sliced red onions and some sour cream on hand to top this barbecue pulled chicken, which makes a hearty main course. You can turn it into an unbelievable sandwich or serve it on mashed potatoes or even whole-grain spaghetti. Serve with shredded napa cabbage tossed with low-fat mayonnaise, cider vinegar, celery seed and honey to taste......


Slow-Cooker Picadillo
Picadillo, a Latin American-style hash, is usually made with ground beef. This one uses bison or lean beef and plenty of spices including chili powder, cumin, oregano and cinnamon.....



* Click the link below to get all the Healthy Spring Slow-Cooker Recipes for a Crock Pot
http://www.eatingwell.com/recipes_menus/recipes_slideshows/healthy_spring_slow_cooker_recipes_for_a_crock_pot

The Sunday Pizza - BBQ Pulled Pork Pizza

This week's Sunday Pizza is a BBQ Pulled Pork Pizza. It's the best of both worlds with this week's Sunday Pizza, Pizza and BBQ! Pulled Pork BBQ and BBQ Sauce all topping a home made Pizza Crust! You can find this recipe along with a varied selection of recipes for all cuisines on the CooksRecipes website, Enjoy!  http://www.cooksrecipes.com/index.html

BBQ Pulled Pork Pizza

BBQ Pulled Pork PizzaTo reduce the prep time to about 10 minutes, use your favorite store-bought pizza dough—you’ll need about 3/4 pound. To vary the pizza, try it with different cheeses, or try adding thinly sliced red onion or chopped fresh cilantro.

Recipe Ingredients:

Pizza Dough:
2 tablespoons water, warm (115°F to 120°F)

1/2 teaspoon active dry yeast
1 2/3 cups all-purpose flour
1/2 cup water, cool (65°F to 70°F)
1 teaspoon salt
Olive oil for the bowl

Toppings for Assembling Pizza:
6 ounces cooked pulled pork
1/4 cup barbecue sauce, purchased or homemade
1/2 cup shredded smoked Gouda, smoked mozzarella, mozzarella, or Monterey Jack cheese
3 green onions, cut into 1-inch pieces

Cooking Directions:

1 - For Pizza Dough: In the bowl of a stand mixer, combine the warm water and yeast and set aside 15 minutes (the mixture might not get foamy). Add the flour, cool water, and salt and mix with a dough hook attachment on medium-low speed for 4 minutes. Let rest 5 minutes then mix on medium speed until the dough is smooth, elastic and slightly sticky, about 3 minutes.
2 - Lightly oil a medium bowl. Transfer the dough to the bowl, turning it to coat with oil. Cover the bowl with plastic wrap and set aside to rise at room temperature for 30 minutes.
3 - Transfer to the refrigerator and chill the dough at least overnight, or up to 2 days.
4 - Transfer the dough to a countertop and return it to room temperature, 1 to 2 hour.
5 - To Assemble Pizza: Preheat an oven, along with a pizza stone if you have one, to 500°F (260°C).
6 - On a lightly floured surface, roll or stretch the dough out to a 12 to 14-inch round. Transfer the dough to a pizza pan or a flour-or-cornmeal dusted pizza paddle.
7 - Top with the barbecue sauce, cheese, pork, and green onions. Transfer the pizza to the oven and bake until golden and crisp, 10 to 12 minutes.
8 - Cut into wedges and serve.
Makes 3 (2-wedge) servings.

Nutritional Information Per Serving (1/3 of recipe): Calories: 400; Total Fat: 10g; Saturated Fat: 3g; Cholesterol: 40mg; Total Carbs: 54g; Fiber: 2g; Protein: 22g; Sodium: 1090mg.

Recipe and photograph courtesy of Pork, Be Inspired®.

http://www.cooksrecipes.com/pizza_recipes/bbq_pulled_pork_pizza_recipe.html

Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries

Dinner Tonight: Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries




Another hazy and humid day out there again, with rain on the way sometime today. Started my day

with some Eckrich Smoked Turkey Sausage Links, 1 Egg sunnyside up, 2 slices Klosterman Wheat Bread, and a cup of Bigelow Decaf Green Tea. Been using the Eckrich Links, which are very good, because I still can't find Jennie - O Turkey Breakfast Sausage Links sold anywhere. Sad! But as I said the Eckrich Sausage is fantastic, great flavor and very easy to prepare. After Breakfast had to go to the bank and while out I got the car washed, it was a much needed bath! Back home did a few chores around the house. For dinner tonight I prepared a Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries.




I used the Montgomery Inn Hardwood Smoked Pulled Pork w/ Barbecue Sauce. Montgomery Inn is

one of the original Barbecue and Ribs Restaurant in the Cincinnati area. It has some of the finest food, love them Ribs, anywhere! They also sell their Ribs and Pulled Pork and Chicken at all Kroger. So when it’s Pulled Pork I almost always use the Montgomery Inn brand. Anyway you just heat it in a medium sauce pan until it’s warmed and you have BBQ. It’s the perfect combination of the Pork and the mouth watering Montgomery Inn Sauce that makes this so delicious! Plus it’s only 110 calories and 8 carbs per serving. I served it on an Kroger Lite Wheat Hamburger Bun. I also baked up some Ore Ida Steak Fries. Served these with a side of Hunt’s Ketchup and also had an Ice-Cold Dr. Pepper that I let set in the freezer for about 10 minutes. For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.





Montgomery Inn Pulled Pork with Barbecue Sauce
Product Details
* World famous.
* The ribs king.
* Hardwood smoked.
* Fully cooked.
* Genuine barbecue.



Just heat & eat! US inspected and passed by Department of Agriculture. Previously frozen for your protection. The world’s greatest pulled pork barbecue is now all yours! We slow-smoke our choice cuts of pork for hours over hardwood coals; blend the lean, juicy meat with our secret spices; and then add our world-famous Montgomery Inn Barbecue Sauce to give it that special flavor. Enjoy!



Directions
Refreeze or keep refrigerated. Microwave Oven: 1. Remove desired amount of barbecue from tray and place in microwave safe bowl. 2. Cover with plastic wrap and heat on High power (100%) for two (2) minutes. 3. Pull film back from edge of container and stir product thoroughly. 4. Replace film and heat for an additional 1-2 minutes or until hot! 5. Remove from oven and stir well before serving. Stove Top: 1. Place desired amount of barbecue in a medium size sauce pan. 2. Heat over medium low heat 6-12 minutes (covered) and occasionally stir so as not to burn. 3. Remove product from stove and serve. We highly recommend cooking our barbecue from a thawed state. Remove any uncooked barbecue from original packaging and place in a sealable container and refrigerate.



Ingredients
Pork, Tomatoes, Distilled Vinegar, Corn Syrup, Sugar, Water, Salt, Spices, Dehydrated Onions, Dehydrated Garlic, Molasses, Natural Flavors, Caramel Color, and Tamarinds.



Nutrition Facts
Serving size: 2 oz
Servings per container: 16
Nutrient Qty %DV
Calories 110
Calories from Fat 35
Total Fat 4 g 6%
Saturated Fat 1 g 5%
Cholesterol 35 mg 12%
Sodium 250 mg 10%
Total Carbohydrate 8 g 3%
Sugars 8 g
Protein 8 g
Iron 6%

Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries

Dinner Tonight: Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries

Well my day could have started off better than it did. I went out and fetched the morning paper about 7:00 this morning and on the way back in I noticed that something was leaking from under my car's front end. I could tell it was from my radiator, so I took it to a local mechanic that we use and dropped it off. They called back a little later and it was from the radiator, had a small hole in it and also a hose had a hole in it. So much for trying to save money! Could be worse though. Anyway I prepared Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries for dinner tonight.





I used the Montgomery Inn Hardwood Smoked Pulled Pork w/ Barbecue Sauce. Montgomery Inn is one of the original Barbecue and Ribs Restaurant in the Cincinnati area. It has some of the finest food, love them Ribs, anywhere! They also sell their Ribs and Pulled Pork and Chicken at all Kroger. So when it’s Pulled Pork I almost always use the Montgomery Inn brand. Anyway you just heat it in a medium sauce pan until it’s warmed and you have BBQ. It’s the perfect combination of the Pork and the mouth watering Montgomery Inn Sauce that makes this so delicious! Plus it’s only 110 calories and 8 carbs per serving. I served it on an Aunt Millie’s Reduced Calorie Whole Grain Bun. I also baked up some of our favorite fries, Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries Served these with a side of Hunt’s Ketchup and also had an Ice-Cold Dr. Pepper that I let set in the freezer for about 10 minutes. For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.






Montgomery Inn Pulled Pork with Barbecue Sauce

Product Details
* World famous.
* The ribs king.
* Hardwood smoked.
* Fully cooked.
* Genuine barbecue.

Just heat & eat! US inspected and passed by Department of Agriculture. Previously frozen for your protection. The world’s greatest pulled pork barbecue is now all yours! We slow-smoke our choice cuts of pork for hours over hardwood coals; blend the lean, juicy meat with our secret spices; and then add our world-famous Montgomery Inn Barbecue Sauce to give it that special flavor. Enjoy!



Directions
Refreeze or keep refrigerated. Microwave Oven: 1. Remove desired amount of barbecue from tray and place in microwave safe bowl. 2. Cover with plastic wrap and heat on High power (100%) for two (2) minutes. 3. Pull film back from edge of container and stir product thoroughly. 4. Replace film and heat for an additional 1-2 minutes or until hot! 5. Remove from oven and stir well before serving. Stove Top: 1. Place desired amount of barbecue in a medium size sauce pan. 2. Heat over medium low heat 6-12 minutes (covered) and occasionally stir so as not to burn. 3. Remove product from stove and serve. We highly recommend cooking our barbecue from a thawed state. Remove any uncooked barbecue from original packaging and place in a sealable container and refrigerate.



Ingredients
Pork, Tomatoes, Distilled Vinegar, Corn Syrup, Sugar, Water, Salt, Spices, Dehydrated Onions, Dehydrated Garlic, Molasses, Natural Flavors, Caramel Color, and Tamarinds.



Nutrition Facts
Serving size: 2 oz
Servings per container: 16
Nutrient Qty %DV
Calories 110
Calories from Fat 35
Total Fat 4 g 6%
Saturated Fat 1 g 5%
Cholesterol 35 mg 12%
Sodium 250 mg 10%
Total Carbohydrate 8 g 3%
Sugars 8 g
Protein 8 g
Iron 6%

Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries

Dinner Tonight: Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries

We started the morning with about 1/4' of freezing rain, which is far worse than snow. Then flurries on and off, until dinner time and the heavy snow started! We have about 2" and it's coming down hard. It's been a real laid back day, can't get out so it was Sofa City most of the day! For dinner tonight Mom and Dad wanted Sandwiches, so Sandwiches it was. I prepared Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries.








I used the Montgomery Inn Hardwood Smoked Pulled Pork w/ Barbecue Sauce. Montgomery Inn is one of the original Barbecue and Ribs Restaurant in the Cincinnati area. It has some of the finest food, love them Ribs, anywhere! They also sell their Ribs and Pulled Pork and Chicken at all Kroger. So when it's Pulled Pork I almost always use the Montgomery Inn brand. Anyway you just heat it in a medium sauce pan until it’s warmed and you have BBQ. It’s the perfect combination of the Pork and the mouth watering Montgomery Inn Sauce that makes this so delicious! Plus it’s only 110 calories and 8 carbs per serving. I served it on an Aunt Millie's Reduced Calorie Whole Grain Bun. I also baked up some of our favorite fries, Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries Served these with a side of Daisy Reduced Fat Sour Cream or Hunt's Ketchup and also had an Ice-Cold Snapple Diet Peach Tea. For dessert later a Jello Sugar Free Double Chocolate Pudding topped with Cool Whip Free.






Montgomery Inn Pulled Pork with Barbecue Sauce

Product Details
* World famous.
* The ribs king.
* Hardwood smoked.
* Fully cooked.
* Genuine barbecue.

Just heat & eat! US inspected and passed by Department of Agriculture. Previously frozen for your protection. The world’s greatest pulled pork barbecue is now all yours! We slow-smoke our choice cuts of pork for hours over hardwood coals; blend the lean, juicy meat with our secret spices; and then add our world-famous Montgomery Inn Barbecue Sauce to give it that special flavor. Enjoy!



Directions
Refreeze or keep refrigerated. Microwave Oven: 1. Remove desired amount of barbecue from tray and place in microwave safe bowl. 2. Cover with plastic wrap and heat on High power (100%) for two (2) minutes. 3. Pull film back from edge of container and stir product thoroughly. 4. Replace film and heat for an additional 1-2 minutes or until hot! 5. Remove from oven and stir well before serving. Stove Top: 1. Place desired amount of barbecue in a medium size sauce pan. 2. Heat over medium low heat 6-12 minutes (covered) and occasionally stir so as not to burn. 3. Remove product from stove and serve. We highly recommend cooking our barbecue from a thawed state. Remove any uncooked barbecue from original packaging and place in a sealable container and refrigerate.



Ingredients
Pork, Tomatoes, Distilled Vinegar, Corn Syrup, Sugar, Water, Salt, Spices, Dehydrated Onions, Dehydrated Garlic, Molasses, Natural Flavors, Caramel Color, and Tamarinds.



Nutrition Facts
Serving size: 2 oz
Servings per container: 16
Nutrient Qty %DV
Calories 110
Calories from Fat 35
Total Fat 4 g 6%
Saturated Fat 1 g 5%
Cholesterol 35 mg 12%
Sodium 250 mg 10%
Total Carbohydrate 8 g 3%
Sugars 8 g
Protein 8 g
Iron 6%

Sweet and Spicy Pork and Sandwich w/ Cheesy Potato Casserole

Dinner Tonight: Sweet and Spicy Pork and Sandwich w/ Cheesy Potato Casserole

Tried 2 new recipes for dinner tonight and everyone was glad I did! I prepared  Sweet and Spicy Pork and Sandwich w/ Cheesy Potato Casserole. First time I prepared either and they turned out great, 2 new keeper recipes!

The Sweet and Spicy Pork Sandwich recipe came from a Bobby Deen recipe. His had the sandwich topped with Cole Slaw but I'm not a fan of Cole Slaw so I omitted that. You start with a 3 lb. Pork Tenderloin, the one I used was 2 3/4 lb. The rub for the Tenderloin is made up of 2 teaspoons smoked paprika, 2 teaspoons black pepper, 2 teaspoons sea salt, 2 teaspoons roasted cumin, 2 teaspoons dark brown sugar (Splenda), and 1/2 teaspoon cayenne pepper. So as you can tell from the rub you have one delicious Tenderloin on the way!

  Sprinkle the dry rub all over the pork tenderloins and place in a resealable plastic bag. Refrigerate for at least 2 hours, and then bring to room temperature before cooking. Cut each tenderloin into 2 or 3 large pieces. Heat the oil in a large soup pot or Dutch oven. Sear the pork on all sides in batches (you don't want to overcrowd the pan), 4 to 5 minutes. Cover with the apple juice, vinegar, BBQ sauce, garlic and ginger. Bring to a simmer over medium-high heat, and then cover and simmer for 30 minutes, turning occasionally. Transfer the pork to a clean cutting board and shred using 2 forks. Place the shredded pork back into the pot and continue to cook over medium-low heat, uncovered, just to heat through, 10 minutes longer. Serve on hamburger buns topped with BBQ sauce and coleslaw with mustard and pickles, if desired. With the combination of all the Spices added with the Apple Juice it gives the Pork a perfect Sweet and Spicy taste.

Then for a side dish it was another new recipe from Ore - Ida, Cheesy Potato Casserole. Another keeper recipe! You'll need 1 bag Ore-Ida® Country Style Hash Browns, 1 can cream of chicken soup, 2 cup Reduced Fat Sour Cream, 1/2 teaspoon sea salt, 2 cup 2% cheddar cheese shredded, 1/3 cup green onions sliced, 1/4 teaspoon ground black pepper, 2 cup corn flakes crushed, and 1/4 cup butter, melted (I Can't Believe It's Not Butter). I reduced the calories and carbs by using Reduced Fat Sour Cream, 2% shredded cheese and I Can't Believe It's Not Butter. The casserole was delicious! Another Gladys Approved Recipe (my Mom). The Hash Browns with all the ingredients and then topped with the Corn Flakes giving it great crunch,  makes one fine casserole. Making the 2 recipes is a bit time consuming but well worth the time and effort. Three of us ate and were left with a lot of good leftovers. I'm going to freeze some of the casserole and see how it does and also some of the pulled pork. Fantastic Dinner tonight! For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 I've left the original recipes and web links to both recipes below. When you check the pulled pork recipe check out the web site to Bobby Deen and the Cooking Channel, loaded with recipes!

Bobby's Sweet and Spicy Pork and Slaw Sandwich
Recipe courtesy Bobby Deen

INGREDIENTS

Dry Rub:
2 teaspoons smoked paprika
2 teaspoons black pepper
2 teaspoons salt
2 teaspoons dark brown sugar
1/2 teaspoon cayenne pepper
Pork:
3 pounds pork tenderloin
1 tablespoon canola oil
1 cup apple juice
1/4 cup apple cider vinegar
3 tablespoons BBQ sauce, plus more for serving (I used Fat Boy Haugwash BBQ Sauce)
1 tablespoon chopped garlic
1 tablespoon grated fresh ginger root
6 whole-wheat hamburger buns
Coleslaw, for serving
Mustard, optional, for serving
Pickle chips, optional, for serving
DIRECTIONS

For the dry rub: Mix together the paprika, black pepper, salt, brown sugar and cayenne pepper.

For the pork: Sprinkle the dry rub all over the pork tenderloins and place in a resealable plastic bag. Refrigerate for at least 2 hours, and then bring to room temperature before cooking.

Cut each tenderloin into 2 or 3 large pieces. Heat the oil in a large soup pot or Dutch oven. Sear the pork on all sides in batches (you don't want to overcrowd the pan), 4 to 5 minutes. Cover with the apple juice, vinegar, BBQ sauce, garlic and ginger. Bring to a simmer over medium-high heat, and then cover and simmer for 30 minutes, turning occasionally.

Transfer the pork to a clean cutting board and shred using 2 forks. Place the shredded pork back into the pot and continue to cook over medium-low heat, uncovered, just to heat through, 10 minutes longer.

Serve on hamburger buns topped with BBQ sauce and coleslaw with mustard and pickles, if desired.

http://www.cookingchanneltv.com/recipes/bobby-deen/bobbys-sweet-and-spicy-pork-and-slaw-sandwich-recipe/index.html

Ore Ida Cheesy Potato Casserole

Ingredients
1 bag Ore-Ida® Country Style Hash Browns
1 can cream of chicken soup
2 cup Sour cream
1/2 teaspoon salt
2 cup cheddar cheese shredded
1/3 cup green onions sliced
1/4 teaspoon black pepper, ground
2 cup corn flakes crushed
1/4 cup butter, melted

Instructions
1. Preheat oven to 350 degrees F. Coat 13x9 baking dish with nonstick cooking spray.


2. In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and Hash Browns until well mixed. Spoon evenly into baking dish.


3. In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of Hash Brown mixture.


4. Bake uncovered for about 45 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Garnish with additional sliced green onion if desired.


TIP: If desired, substitute condensed cream of chicken soup with condensed cream of turkey soup.


Nutrition Facts

  Servings Per Recipe: 10
  Serving Size: 1 serving


Amount Per Serving

  Calories 358.3

  Total Fat 21.6 g

     Saturated Fat 12.5 g

     Polyunsaturated Fat 0.9 g

     Monounsaturated Fat 4.6 g

  Cholesterol 53.9 mg

  Sodium 1,093.3 mg

  Potassium 448.1 mg

  Total Carbohydrate 31.8 g


http://www.oreida.com/recipes/recipe-detail.aspx?id=1968

September 15-16, 2012 Preble County Pork Festival - Eaton, Ohio

September 15-16, 2012  Preble County Pork Festival - Eaton, Ohio
Always 3rd full weekend in September. Entertainment, exhibits, food, parade and more!

 
Preble County Pork Festival
Eaton, Ohio, USA
9/15/2012 - 9/16/2012
Description
-GREAT food: Fresh grilled pork chops along with ham, pulled pork and smoked sausage sandwiches. Smorgasbord pancake and sausage breakfast and then a lunch and supper pork chop smorgasbord. -Nearly 500 vendors, mostly arts and crafts and mostly indoors...a wonderful variety -Entertainment, fun educational activities for the kids, a huge Saturday parade and lots of pig races -This normally small, rural community welcomes you to this magical weekend and the over 100,000 visitor it attracts every year. Come celebrate our 41st year on September 15th and 16th!
Performers
Many and a family friendly variety! Entertainment tent seats hundreds! There are racing pigs and petting zoo too.
Venue
Preble County Fairgrounds, 722 S. Franklin St.
Directions
Located on St. Rt. 122 (Franklin St.), Eaton, OH we have not only St. Rt. 122 but also US 35 and St. Rt. 127 coming to the middle of Eaton.
Times
Sat, 6:30 am to 9:00 pm; Sun, 6:30 am to 5:00 pm
Admission & Parking
FREE Admission FREE Parking
Website
http://www.porkfestival.org
Infophone
937--456-7273
Email
info@porkfestival.org

Open Face Pulled Pork BBQ w/ Roasted Red Potatoes and Mini Carrots

Today's Menu: Open Face Pulled Pork BBQ w/ Roasted Red Potatoes and Mini Carrots

While writing this I'm looking out the window at the pouring rain, RAIN that's right! Rains been a rarity around here like most places around the Country. I'm afraid though it's a little too late to help the crops and the yards around here. On to dinner. Ohh this one's too good to describe! I prepared an Open Face Pulled Pork BBQ w/ Roasted Red Potatoes and Mini Carrots. For the Pork I used a Hormel Boneless Pork Shoulder. After Breakfast this morning I got the Crock Pot out, put a Glad Crock Pot Liner in it, and added the Pork Shoulder. How easy is that! You can cook it on high for 4 - 5 hours or on low for 8 - 9 hours, I went with the low and slow way. These Hormel Boneless pork Shoulders are great for the Crock Pot, perfect size anywhere from 1 to 1 1/2 pounds and they come seasoned. When done I shredded it with 2 forks and added J B's Fat Boy Haug Waush BBQ Sauce and mixed until all the the meat was well covered. This came out delicious. The Pork was tender and the Sauce put it over the top!! But I wasn't done.

I served it Open Faced on a generous slice of Walmart Bakery Marketside Everything Italian Loaf Bread. It comes pre-baked you just heat it up at 375 degrees for 7 - 9 minutes. This bread is a keeper! A little higher in carbs than I normally like to use but every now and then I think it's ok, it's 120 calories and 24 carbs for a 1/10 of the loaf. The Pork was just mouth watering and the bread absorbed all those great juices from the Pork and BBQ Sauce.

For sides I boiled some Mini Carrots along with Roasted Red Potatoes, you can find the recipe for the Red Potatoes on previous posts. For dessert sticking with the Breyer's Carb Smart Vanilla Ice Cream topped with the fresh BlueBerries.




Hormel Bbq Boneless Pork Shoulder [Slowcooker Ready]

Nutrition Facts
Hormel - Bbq Boneless Pork Shoulder [Slowcooker Ready]
Servings:  
Calories 200 Sodium 340 mg
Total Fat 13 g Potassium 0 mg
Saturated 6 g Total Carbs 2 g
Polyunsaturated 0 g Dietary Fiber 0 g
Monounsaturated 0 g Sugars 0 g
Trans 0 g Protein 18 g
Cholesterol 60 mg

July 20-22, 2012 Jazz & Rib Fest - Columbus, Ohio

July 20-22, 2012  Jazz & Rib Fest - Columbus, Ohio

The Jazz & Rib Fest has become one of the most anticipated traditions in Columbus--thanks to hot ribs, cool jazz and great fans!

Celebrate summer with hot ribs and cool jazz! Three stages will host the finest local, regional and international jazz artists, while barbeque pit masters serve up sizzling ribs, chicken and more. Savor the best ribs from around the country as 23 award-winning barbeque teams compete for "Best Ribs" bragging rights. Admission is FREE!

2012 Festival Hours:
Friday and Saturday, 11 a.m. – 11 p.m.
Sunday, 11 a.m. – 8:30 p.m.

Downtown Columbus, Ohio along the Arena District riverfront in McFerson Commons and North Bank Park

http://www.hotribscooljazz.org/

Pulled Pork Sandwich w/ Steak Fries

Dinner Tonight: Pulled Pork sandwich w/ Steak Fries


The good thing, besides some great eating, about doing a Pork Shoulder in the crock pot are the great leftovers! I used the Pork left over from yesterday's dinner. Served it on a Healthy Life Sandwich Bun and topped it off with a couple of splashes of JB's Fat Boy Haugwash Sauce. As a side I had a serving of Ore Ida Steak Fries. For a dessert/snack later a bag of Jolly Time 100 Calorie Mini Bag of Pop Corn.

Pulled Pork Barbecue Sandwich w/ Sliced New Potatoes and....

Dinner Tonight: Pulled Pork BBQ Sandwich w/ Sliced New Potatoes and Cut Green Bean and Shelley Beans.


Had a hearty and surprisingly low calorie and low carb complete meal tonight for dinner. Everything was only 290 calories and 44 carbs. I measured everything out to per serving. I used Montgomery Inn Pulled Pork with BBQ Sauce and used a Healthy Life Sandwich Bun. As sides I had boiled New Potato Slices that I seasoned with Thyme, Sea Salt, Pepper, and Parsley. Along with that I had Cut Green Bean and Shelley Beans.