Soup Special of the Day - Fiesta Pork Soup

This week's Soup Special of the Day is a Fiesta Pork Soup. Ground Pork, Spices, Fiesta Nacho Cheese Soup and Tortilla Chips are all used to help make this week's Dish! The recipe comes from the CooksRecipes website. The Cooks site has a huge selection of recipes to please all tastes, diets, and cuisines. So Enjoy and Eat Healthy in 2018!  https://www.cooksrecipes.com/index.html

Fiesta Pork Soup
Younger cooks can help fix this with some supervision. Or have teen cooks fix this for a quick and tasty family dinner.

Recipe Ingredients:
1 pound lean ground pork
1 (14.5-ounce) can chicken broth

1 (8-ounce) jar picante sauce
1/8 teaspoon ground cumin
1/8 teaspoon ground pepper
1 (11-ounce) can condensed fiesta nacho cheese soup
1 cup small round tortilla chips
1/4 cup sour cream

Cooking Directions:
In medium saucepan, cook and stir pork until browned. Drain.
Add chicken broth, picante sauce, cumin and pepper; bring to a boil. Reduce heat; cover and simmer 15 minutes, stirring occasionally.
Stir in cheese soup; simmer until heated through. Do not boil.
Pour into serving bowls; garnish with tortillas chips and sour cream.
Makes 5 servings.
https://www.cooksrecipes.com/soup/fiesta_pork_soup_recipe.html

Diabetic Dish of the Week - APPLE-MUSTARD MEAT LOAF

This week's Diabetic Dish of the Week is an APPLE-MUSTARD MEAT LOAF. Wow, I came across this one on the Diabetic Gourmet Magazine website and it sounds and looks like one winning Meatloaf Dish! Made with Ground Pork along with Applesauce, Bread Crumbs, Envelope of Dry Onion Soup Mix, Dijon-Style Mustard, and Black Pepper. It's only 198 calories and 10 net carbs per serving. And it again its from the Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a huge selection of Diabetic Friendly recipes and Diabetic Management Tips. So check it out today! Enjoy and Eat Healthy!  https://diabeticgourmet.com/

APPLE-MUSTARD MEAT LOAF
Recipe Yield: 8

Ingredients

2 Pounds Ground Pork
1/2 Cup Applesauce
1/2 Cup Bread Crumbs
1 1-Oz Envelope Dry Onion Soup Mix
2 Tablespoons Dijon-Style Mustard
Black Pepper, To Taste
Directions

1 - In large mixing bowl, blend together ground pork, applesauce, breadcrumbs, onion soup mix, Dijon-style mustard and black pepper to taste.
2 - Turn mixture into loaf pan and bake in 375 degrees F oven for 1 hour 15 minutes, until meat thermometer inserted reads 160F.
3 - Let loaf rest 10 minutes before slicing to serve.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 198

Fat: 6 grams
Saturated Fat: 2 grams
Fiber: 1 grams
Sodium: 509 milligrams
Cholesterol: 57 milligrams
Protein: 24 grams
Carbohydrates: 11 grams
https://diabeticgourmet.com/diabetic-recipe/apple-mustard-meat-loaf

Diabetic Dish of the Week - Tacos con Puerco

This week's Diabetic Dish of the Week is Tacos con Puerco. Made with Ground Pork along with Tomatoes, Onions, Lettuce, Spices, Salsa, Sour Cream, and more! The recipe is off the Diabetic Gourmet Magazine website which has a large selection of Diabetic Friendly Recipes. Plus don't forget about the Diabetic Gourmet Magazine subscription. So Enjoy and Eat Healthy!   http://diabeticgourmet.com/


Tacos con Puerco

Set up the table for everyone to be able to assemble their own tacos. Remember to have salsa, sour cream, hot sauce, guacamole and other taco favorites for condiments.
Yield: Serves 4

Ingredients

1 pound Ground Pork
1 (14-1/2 oz) can tomatoes, diced, fire-roasted
1/4 cup chopped onion
1 tablespoon chili powder
1/4 teaspoon garlic powder
salt, to taste
black pepper, to taste
8 taco shells
2 cups iceberg lettuce, shredded
2 tomatoes, cut in wedges
1 cup Cheddar cheese, shredded

Directions

1 - In heavy skillet, brown ground pork; stir in undrained canned tomatoes, onion, chili powder and garlic powder.
2 - Bring to boiling; reduce heat and simmer, uncovered, until most liquid evaporates, about 15 minutes, stirring occasionally.
3 - Season to taste with salt and pepper.
4 - Heat taco shells and portion filling into shells; top with tomatoes and lettuce.

Nutritional Information (Per Serving)
Calories: 285

Protein: 25g
Sodium: 238 mg
Cholesterol: 57 mg
Fat: 11g
Saturated Fat: 3g
Dietary Fiber: 4g
Carbohydrates: 21g

http://diabeticgourmet.com/recipes/html/1076.shtml

One of America's Favorites - Natchitoches Meat Pie

The Natchitoches meat pie is a regional dish from northern Louisiana, United States. It is one of the official state foods of Louisiana.

Ingredients include ground beef, ground pork, onions, peppers, garlic, oil, and a pie shell. Natchitoches meat pies are often fried in peanut oil because of that oil's high smoking temperature. A number of restaurants in the historic district in Natchitoches serve meat pies, and frozen pies are available from grocers in northern Louisiana.

It has a savory meat filling in a crescent-shaped, flaky wheat pastry turnover. It is similar to a Spanish picadillo beef empanada. Varieties are found throughout the colonies of the Spanish Empire. The Natchitoches meat pie is nearly identical to the traditional ground beef empanada of Argentina, Empanada de Carne.

The meat pie is found all throughout Louisiana, including southern Louisiana which tends to have a

Natchitoches meat pie with New Orleans beans and rice

spicier version compared to its northern counterpart, but its origins are found to be from Northern Louisiana. Although found in Greater New Orleans today, The Picayune's Creole Cook Book published in 1901 by The Times Picayune of New Orleans does not contain a recipe for a Natchitoches style meat pie in its list of over a thousand recipes. Natchitoches meat pies are found in other parts of Southern Louisiana as well as sold at food booths at the New Orleans Jazz & Heritage Festival, and seems to have spread south from Northern Louisiana.

The use of wheat flour as an ingredient is significant. Corn is grown locally. It is a staple of both Spanish and Native American food. Wheat is difficult to grow in this wet, warm climate. Mexican wheat flour could have been imported initially by annual supply convoy over El Camino Real de los Tejas (a portion later became The Old San Antonio Road) or sourced from Europe via the French port on the Red River at Natchitoches.

In the modern recipe, ground pork or pork sausage is blended into the ground beef for additional flavor. Onions, bell pepper and when used garlic and parsley provide aromatics. Ground black pepper and cayenne pepper are added to get attention without being uncomfortable. Flour is added to the browned meat and vegetable mixture to dry, thicken and loosely bind the filling. The meat filling can be used in other foods (e.g., tacos, tamales, enchiladas, stuffed bell pepper et al) but the wheat turnover crust is a defining element. The traditional size is approximately 4 ounces (by weight) on a 5"-6" diameter pastry dough. The filling should be made the day before to allow the flavors of the ingredients to meld. Filling, dough and tools should be chilled before assembly. Warm filling will cause the dough to disintegrate.

In the first part of the 20th century, meat pies were sold from home kitchens or from carts by street vendors. By 1967, Natchitoches meat pies were produced in commercial kitchens.  Now, they may be ordered online.

Louisiana Public Broadcasting aired a program January 20, 2007, describing how to make Natchitoches meat pies. It is available on DVD entitled "A Taste of Louisiana with Chef John Folse & Company: Our Food Heritage - The Spanish Shows". An annual Meat Pie Festival, held in September, celebrates the Natchitoches meat pie. It includes pie making demonstrations, a meat pie cook-off, live music and more.


Natchitoches meat pie with New Orleans beans and rice

Black Bean Pork Chili

Forgot I had this Chili recipe, Black Bean Pork Chili. Enjoy!


Black Bean Pork Chili

Recipe Ingredients:

1 pound lean ground pork
1 medium red or green bell pepper, chopped
1 medium onion, chopped
4 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 teasponn ground cinnamon
2 (15-ounce) cans black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1 cup water
2 teaspoons dried oregano, crushed
1/2 teaspoon salt
1 teaspoon lime juice
Shredded cheddar cheese
Nonstick cooking spray
Flour tortillas, warmed for accompaniment (optional)

Cooking Directions:

1 - Coat heavy, large covered pot with nonstick cooking spray. Heat over medium-high heat. Add pork, bell pepper, onion, garlic and cumin. Cook and stir until pork is brown and vegetables are tender, stirring occasionally. Drain off fat.
2 - Stir black beans, undrained tomatoes, water, oregano and salt into mixture in pot. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes.
3 - Uncover; simmer about 15 minutes more or until desired consistency.
4 - Stir in lime juice. Ladle into soup bowls. Sprinkle each serving with cheddar cheese. Serve with tortillas, if desired.
Makes 4 servings.

Cuban Hash w/ Tossed Salad

Dinner Tonight: Cuban Hash w/ Tossed Salad





Well the headaches aren't quite as bad finally, still nagging though. For Breakfast I had a couple of

Eggo's and a cup of Bigelow Decaf Green Tea. Finished up some laundry for Mom and then started on a few things around the house that needed done. The weather is leaving no doubts that Summer has set in the Ohio Valley. Hot and Humid is the forecast until at least next week. Friday through Sunday. Highs in the 90's, extremely high humidity, and a heat index well over 100 degrees. But as hot as is it's better than a blowing snow and below zero weather! i took Mom's car up and had it washed and the inside cleaned and swept. Besides that I stayed indoors most of the day. For Dinner tonight I prepared Cuban Hash w/ Tossed Salad.
 


Came across this recipe on my favorite Pork Recipe site, Pork Be Inspired (http://www.porkbeinspired.com/) If you've never visited the Pork Be Inspired website, it's full of delicious Pork Recipes along with Pork Cooking Tips, Pork Nutrition, and about anything you need to know about Pork!



So for Dinner tonight, it's another new recipe, its Cuban Hash. To make this dish I'll need; 1 Pound
Ground Pork, 2 Teaspoons Extra Virgin Olive Oil, 1 Cup Chopped Red Onion, 2 Cups Simply Potatoes Steakhouse Seasoned Diced Potatoes, 1 1/4 Cups Frontera Tomatillo Salsa, 1 Cup Del Monte Whole Kernel Corn, 1/4 Cup Cilantro, and 1/4 Cup Supremo Queso Fresco Cheese (Crumbled). You know this has the makings of something good!








I love these I skillet meals, makes for one easy clean up! To prepare it start by heating the  olive oil over medium heat in a large skillet; add the onion and sauté for about 5 minutes. Add ground pork, breaking into crumbles with the back of a spoon and turning frequently until browned on all sides.

Add the potatoes, salsa and corn; stir and cook 8-10 minutes or until heated through.Fold in cilantro and sprinkle with cheese. Then it's time to enjoy a Cuban Hash Dinner! Flavor upon flavor this dish is loaded with it! Anything Pork I love, then the Tomatillo Sauce, Corn, Cilantro, and Queso Fresco just elevates it even more! Excellent Keeper Recipe.

To go with The Hash I had went to Kroger earlier today and I got a salad from the Salad Bar. Combined some Ice-Berg Lettuce, Mushrooms, Chick Peas, Olives, and Cheese. For a dressing I used Kraft Classic Catalina Fat Free Dressing. I don't have Salads very often. My body has problems breaking down leafy green vegetables. I wish I could have them more often, I miss having a good salad! For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar.









CUBAN HASH
Ingredients
1 POUND GROUND PORK, 90% LEAN
2 TEASPOONS OLIVE OIL
1 CUP WHITE ONION, CHOPPED
2 CUPS NEW POTATOES, COOKED, CUT INTO 1/4-INCH CUBES
1 1/4 CUPS TOMATILLO SALSA
1 CUP FROZEN CORN, THAWED
1/4 CUP CILANTRO
1/4 CUP QUESO FRESCO CHEESE, CRUMBLED


Directions
Heat olive oil over medium heat in a large skillet; add onion and sauté for about 5 minutes. Add ground pork, breaking into crumbles with the back of a spoon and turning frequently until browned on all sides. Add potatoes, salsa and corn; stir and cook 8-10 minutes or until heated through.Fold in cilantro and sprinkle with cheese. Serve immediately.

Serves 4

Nutrition
Calories: 360 calories
Protein: 28 grams
Fat: 15 grams
Sodium: 810 milligrams
Cholesterol: 80 milligrams
Saturated Fat: 6 grams
Carbohydrates: 27 grams
Fiber: 3 grams

http://www.porkbeinspired.com/recipes/cuban-hash/

Dutch Smoked Gouda, Bacon, Pork Burger w/ Baked Shoestring Fries

Dinner Tonight: Dutch Smoked Gouda, Bacon, Pork Burger w/ Baked Shoestring Fries




Stayed up a little late last night watching the terrible and cowardly acts of violence. My thoughts and prayers go out to entire Dallas Police Force. Also my prayers go out to the gentleman's family up in Minnesota that was needlessly killed by an officer. The state of this Country is a result of the leadership of this Country. I'll say no more on that subject.




I prepared a family favorite for everyone this morning for Breakfast, Skillet Potatoes and Ham for Breakfast. I used 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package

of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. Just love this skillet meal! After Breakfast I ran the vacuum real quick and then outside for a little work. I wanted to try to work outside early before the humidity got too bad, but it was already bad out there earl. I trimmed the vine we have that grows down the side of our driveway. The vine had started to overtake part of the drive. That taken care of stayed in most of the day and got a few little things done around the house. So for Dinner tonight it's a Dutch Smoked Gouda, Bacon, Pork Burger w/ Baked Shoestring Fries.


I seen a video and recipes on Face Book with Pork Burgers and they looked fantastic. So it had been

a while since I made Pork Burgers and decided to pick up some Ground Pork while at Kroger yesterday. To make the Burgers I'll need; 1 lb. package of Ground Pork, Garlic Powder, Onion Powder, Cumin, Mustard Powder, Dried Cilantro Leaves, Shaved Honey Crisp Apple, Simple Truth Hardwood Smoked Bacon, Boar's Head Smoked Gouda Cheese, and Healthy Life Whole Grain Hamburger Buns.







I first fried my Bacon. I used Simple Truth Hardwood Smoked Bacon. Using a large skillet, I fried the Bacon until crisp. Removed the Bacon and placed it on a plate and set aside.With a 1 lb. package

of Ground Pork you can easily get 4-5 Burgers. To make them I got a large bowl and added the Pork. I then added all the Spices; Garlic Powder, Onion Powder, Cumin, Mustard Powder, Dried Cilantro Leaves. I mixed the Spices with the Ground Pork until well mixed. Don't overwork the Pork, you don't want to break the Pork down. Next just form the Pork Mixture into Burgers. To cook the Burgers I'm using a large Cast Iron Skillet. I first sprayed it with Pam Cooking Spray and added 1 tablespoon of Extra Virgin Olive Oil, heated the Skillet on medium heat. When the Skillet was heated up I added my Burgers.



After 3 minutes flip the burgers. Continued cooking for 6-8 minutes more. Flipped one more time, cover and cook for another 5-6 minutes or until cooked through. If you’re adding on cheese, go ahead

and do so about a minute before removing from them pan. I'm using Smoked Gouda Cheese. When cooking Pork Burgers, you want to make sure that they are cooked all the way through. Which means taking them to 160 degrees internally. I served the Burgers on Healthy Life Whole Grain Hamburger Buns. The Burgers were topped with Shaved Apple Smoked Gouda Cheese, Boston Bib Lettuce, Smoked Bacon, and Hellman's Lite Mayonnaise. We have us a Burger!! All the Spices have given the Burger fantastic flavor. Then with the added Shaved Apple, Mayo, Bacon, Lettuce it made it perfect.



Then to go with Burgers I baked some Alexia Organic Yukon Select Fries. The more I have these the

more I’m liking them! Seasoned them with McCormick Grinder Sea Salt and Black Peppercorn Medley. Baked them at 425 degrees for 18 minutes. They bake up beautifully and seasoned just right, excellent Shoestring Fries! Plus they are only 120 calories and 15 net carbs. For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar.











Alexia Organic Yukon Select Fries

Lightly seasoned with sea salt, these Julienne Fries make your everyday French fry wonder where it went wrong.

Ingredients: Organic Potatoes, Organic Canola Oil and/or Organic Sunflower Oil and/or Organic

Safflower Oil, Sea Salt, Citric Acid.

Nutrition Facts
Serving Size 3 oz (84 g)
Per Serving % Daily Value*
Calories 120
Calories from Fat 36
Total Fat 4g 6%
Saturated Fat 0g 0%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg 0%
Sodium 200mg 8%
Potassium 310mg 9%
Carbohydrates 18g 6%
Dietary Fiber 3g 12%
Sugars 0g
Protein 2g

https://www.alexiafoods.com/products/fries/yukon-gold-julienne-fries

Honey Mustard Pork Burger Topped with Apple Slaw w/ Baked Steak Fries

Dinner Tonight: Honey Mustard Pork Burger Topped with Apple Slaw w/ Baked Steak Fries




We need some sunshine around here! It's been cloudy, rainy, and cool for 3 days now and some

sunshine sure would be nice. The sun came out briefly today but not a lot. Mom needed  some things from the store and I needed a few items for dinner tonight. So I went to Walmart and then Kroger to get everything needed. Very unusual neither store was very busy at all. I had emailed Bluegrass Meats about stores never having their lean Brats and Metts last week. They followed up very quickly and said they did not know that items were not in stock or haven't been since last Summer. They also said both products will be stocked in all Kroger by the weekend! Thank you to Bluegrass for following up and correcting the problems! For dinner tonight I prepared another new recipe, a  Honey Mustard Pork Burger. Tonight it's Honey Mustard Pork Burger Topped with Apple Slaw w/ Baked Steak Fries.




There are several versions of this Burger on the net. For my the Pork Burger I used Kroger Brand

Ground Pork. To make the Burger I'll need Ground Pork, Kraft Honey Mustard, Dried Thyme, and Sea Salt and Ground Black Pepper for seasoning. To start I preheated the oven on 400 degrees. Then took a Cast Iron Skillet, sprayed it with Pam Cooking Spray and added 1 tablespoon of Canola Oil and heated the Skillet on medium heat. As the Skillet was heating I took half the package of the Ground Pork and put it in a large bowl, added 1 tablespoon of the Kraft Honey Mustard, 1 1/2 teaspoons of McCormick Dried Thyme, and Sea salt and Ground Black Pepper. Mixed the Pork and the ingredients until well mixed and formed the mixture into 2 patties, each 1/2 inch thick. Add the Pork Burgers to the heated Cast Iron Skillet. Sear both sides of the Burger for three to four minutes. Once the Burgers are seared, place the Skillet in the preheated oven. Cook for another eight to ten minutes, or until no longer pink inside with an internal Burger temperature of at least 155 degrees. When finished remove from the oven and let sit for 4 minutes before serving. As the pork Burgers are in the oven I made my Apple Slaw.




For the Apple Slaw I'll need; 1/2 Granny Smith Green Apple (peeled, cored and grated), 1 tsp Extra-

Virgin Olive Oil, 1/2 tsp Lemon Juice, and 2 dashes of Sea Salt. Just mix all the ingredients together and you have your Apple Slaw Topping for the Pork Burger. Apples and Pork are just a natural pairing. To serve I used a Kroger Light Wheat Hamburger Bun, put the Burger on the Bun and topped it with the Apple Slaw. And what a Burger! The Ground Pork mixed with Honey Mustard is perfect. The bite of the Mustard and the sweetness of the Honey just enhances the flavor of the Pork, along with the added Thyme. Begot a keeper recipe for Pork Burgers! For a side I Baked some Ore Ida Steak Fries served with a side of Hunt's Ketchup. Also had an ice-cold Diet Dr. Pepper. For dessert later a Jello Sugar Free Double Chocolate Pudding topped with Cool Whip Free.








A little about the Granny Smith Apple used to make the Apple Slaw.....

The Granny Smith is a tip-bearing apple cultivar, which originated in Australia in 1868. It is named

after Maria Ann Smith, who propagated the cultivar from a chance seedling. The tree is thought to be a hybrid of Malus sylvestris, the European Wild Apple, with the domestic apple M. domestica as the polleniser. The fruit has hard, light green skin and a crisp, juicy flesh.

Granny Smiths go from being completely green to turning yellow when overripe. The acidity mellows significantly on ripening, and it takes on a balanced flavor.


Granny Smith is one of the several apple cultivars that are high in antioxidant activity, and they boast the highest concentration of phenols amongst the apple breeds. Some sources recommend Granny Smiths (among other apples) as a particularly efficient source of antioxidants, particularly the flavonoids cyanidin and epicatechin, especially if eaten with the skin intact. Granny Smiths are also naturally low in calories and high in dietary fiber and potassium, making them commonly recommended as a component of healthy and weight-loss diets.

According to the US Apple Association website it is one of the fifteen most popular apple cultivars in the United States.

Ground Pork Pesto Burger w/ Baked Crinkle Fries

Dinner Tonight: Ground Pork Pesto Burger w/  Baked Crinkle Fries

I had a Ground Pork & Pesto Burger along with some Baked Crinkle Fries. The pesto mixed in with the Ground Pork is a perfect match! I had made up several of these and froze them. So after getting one from the freezer and thawing it out I fried the Burger in Extra Virgin Olive Oil about 4 minutes per side. It came out moist and juicy bursting with flavor. I topped it with Sauteed Baby Bella Mushrooms, a slice of Sargento Muenster Cheese and Reduced Kraft Mayo and served it on a Healthy Life Whole Grain Bun. I left the recipe at the end of the post. If you've never had a Ground Pork Burger you have to give them a try! As a side I had Baked Ore Ida Crinkle Fries. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.

Ground Pork Burgers
(Makes 4 Burgers)
Ingredients:

1 LB. Ground Pork (I used a 93/7 Blend)
1/4 Cup Basil Pesto (You can add more or less to taste)
1/4 cup Italian Style Bread Crumbs
Sea Salt and Ground Black Pepper, to taste
4 Slices of Smoked Gouda Cheese or Muenster Cheese, Optional
Lettuce, sliced Tomato optional

Instructions:

* In a mixing bowl add your bread crumbs, pesto, and ground pork. Mix together and form into 4 Burgers
* Spray a large skillet and heat on medium heat and add 1/2 tablespoon Extra Virgin Olive Oil
* Fry the Burgers to your liking, I fried these for about 4 minutes per side.
* Serve on a Bun of your choice (I used Healthy Life Whole Grain Buns). Add Sauteed Baby Bella Mushrooms, Reduced or Lite Mayo, and a Slice of Cheese.

Ground Pork Pesto Burger w/ Green Beans

Today’s Menu: Ground Pork Pesto Burger w/ Green Beans



Love these Ground Pork Burgers the taste is fantastic, the pesto mixed in with the Pork is a perfect match! I fried the Burger in Extra Virgin Olive Oil about 4 minutes per side. Comes out moist and juicy bursting with flavor. I topped it with some reduced Kraft Mayo and a slice of Smoked Gouda Cheese and served it on a Healthy Life Whole Grain Bun. I left the recipe at the end of the post.  As a side I had Green Beans. A bit different for a side for a Burger but it just sounded good! Green Beans are my favorite Veggie.  i also had a bottle of the new Snapple Drink, Half and Half Iced Tea & Lemonade Diet Snapple. Really liked it, has a fantastic flavor. Plus it's only 10 calories and 0 carbs! For dessert later a Yoplait Delight 100 Calorie Chocolate Eclair Parfait.

Ground Pork Burgers
(Makes 4 Burgers)
Ingredients:

1 LB. Ground Pork (I used a 93/7 Blend)
1/4 Cup Basil Pesto (You can add more or less to taste)
1/4 cup Italian Style Bread Crumbs
Sea Salt and Ground Black Pepper, to taste
4 Slices of Smoked Gouda Cheese, Optional
Lettuce, sliced Tomato optional

Instructions:

* In a mixing bowl add your bread crumbs, pesto, and ground pork. Mix together and form into 4 Burgers
* Spray a large skillet and heat on medium heat and add 1/2 tablespoon Extra Virgin Olive Oil
* Fry the Burgers to your liking, I fried these for about 4 minutes per side.
* Serve on a Bun of your choice (I used Healthy Life Whole Grain Buns). Add Reduced or Lite Mayo and Slice of Smoked Gouda Cheese.

Ground Pork Pesto Burger w/ Crinkle Fries

Dinner Tonight: Ground Pork Pesto Burger w/ Crinkle Fries



I made up a new batch of the Ground Pork Burgers and froze all but one of them. Love these Ground Pork Burgers the taste is fantastic, the pesto with the Pork is a perfect match! I fried the Burger in Extra Virgin Olive Oil about 4 minutes per side. Comes out moist and juicy bursting with flavor. I topped it with some reduced Kraft Mayo, a teaspoon of Basil Pesto, a slice of Smoked Gouda Cheese and served it on a Healthy Life Whole Grain Bun. I left the recipe at the end of the post.  As a side I had Ore Ida Crinkle Fries with Heinz 57 Sauce on the side for dipping. For dessert later a bowl of Breyer’s Carb Smart Vanilla Ice Cream topped with Smucker’s Sugar Free Hot Fudge Topping.

Ground Pork Burgers
(Makes 4 Burgers)
Ingredients:

1 LB. Ground Pork (I used a 93/7 Blend)
1/4 Cup Basil Pesto (You can add more or less to taste)
1/4 cup Italian Style Bread Crumbs
Sea Salt and Ground Black Pepper, to taste
4 Slices of Smoked Gouda Cheese, Optional
Lettuce, sliced Tomato optional

Instructions:

* In a mixing bowl add your bread crumbs, pesto, and ground pork. Mix together and form into 4 Burgers
* Spray a large skillet and heat on medium heat and add 1/2 tablespoon Extra Virgin Olive Oil
* Fry the Burgers to your liking, I fried these for about 4 minutes per side.
* Serve on a Bun of your choice (I used Healthy Life Whole Grain Buns). Add Reduced or Lite Mayo and Slice of Smoked Gouda Cheese.

Ground Pork Burger w/ Crinkle Fries

Today’s Menu: Ground Pork Burger topped with Turkey Bacon, Smoked Gouda    w/ Crinkle Fries


 Love these Ground Pork Burgers the taste is fantastic, the pesto with the Pork is a perfect match! I had froze about 5 of them and this is the last one. Time to make another batch! I fried the Burger in Extra Virgin Olive Oil about 4 minutes per side. Came out moist and juicy bursting with flavor. I left the recipe at the end of the post. I topped it with a slice of Turkey Bacon and a slice of Hardwood Smoked Gouda Cheese. Served it on an Healthy Life Whole Grain Bun. As a side I had Ore Ida Crinkle Fries. For dessert later a Chocolate Dipped Frozen Banana. You can find the recipe for this in my previous post.

Ground Pork Burgers
(Makes 4 Burgers)
Ingredients:

1 LB. Ground Pork (I used a 93/7 Blend)
1/4 Cup Basil Pesto (You can add more to taste)
1/2 cup Italian Style Bread Crumbs
Sea Salt and Ground Black Pepper, to taste
4 Slices of Smoked Gouda Cheese, Optional
Lettuce, sliced Tomato optional

Instructions:

* In a mixing bowl add your pesto and ground pork. Mix together and form into 4 Burgers
* Spray a large skillet and heat on medium heat and add 1/2 tablespoon Extra Virgin Olive Oil
* Fry the Burgers to your liking, I fried these for about 4 minutes per side.
* Serve on a Bun of your choice (I used Healthy Life Whole Grain Buns). Add Reduced or Lite Mayo and Slice of Smoked Gouda Cheese.

Ground Pork Burger w/ Crinkle Fries

Dinner Tonight: Ground Pork Burger w/ Crinkle Fries


I had made up a few of the Ground Pork Burgers last time I had them and froze them. So after laying one out and thawing I was ready to go. Love these Ground Pork Burgers the taste is fantastic, the pesto with the Pork is a perfect match! I fried the Burger in Extra Virgin Olive Oil about 4 minutes per side. Comes out moist and juicy bursting with flavor. I left the recipe at the end of the post. I served it on an Healthy Life Whole Grain Bun. As a side I had Ore Ida Crinkle Fries with Heinz 57 Sauce on the side for dipping. For dessert later a bowl of Breyer's Carb Smart Vanilla Ice Cream topped with Smucker's Sugar Free Hot Fudge Topping.


Ground Pork Burgers
(Makes 4 Burgers)


Ingredients:

1 LB. Ground Pork (I used a 93/7 Blend)
1/4 Cup Basil Pesto (You can add more to taste)
1/2 cup Italian Style Bread Crumbs
Sea Salt and Ground Black Pepper, to taste
4 Slices of Smoked Gouda Cheese, Optional
Lettuce, sliced Tomato optional

Instructions:

* In a mixing bowl add your pesto and ground pork. Mix together and form into 4 Burgers
* Spray a large skillet and heat on medium heat and add 1/2 tablespoon Extra Virgin Olive Oil
* Fry the Burgers to your liking, I fried these for about 4 minutes per side.
* Serve on a Bun of your choice (I used Heathy Life Whole Grain Buns). Add Reduced or Lite Mayo and Slice of Smoked Gouda Cheese.

Ground Pork Pesto Burger w/ Steak Fries

Dinner Tonight: Ground Pork Pesto Burger w/ Steak Fries



I'm hooked on these Ground Pork Pesto Burgers! I used a 93/7 Blend of Ground Pork and added Italian Style Bread Crumbs, Basil Pesto Sauce to make the patties. I seasoned them with Sea salt and Ground Black Pepper. Fried in Extra Virgin Olive Oil, about a half a tablespoon.  Served on a Healthy Life Whole Grain Bun. Topped it with a little Kraft Reduced Fat Mayo w/ Olive Oil and a slice of Hardwood Smoked Gouda Cheese. I left the recipe for this and a Apple Mayo, that used last time, at the end of the post. I had Baked Ore Ida Steak Fries as a side. Maybe just some 2% Cheese and Wheat Crackers for a snack later tonight. 



Ground Pork Burgers
(Makes 4 Burgers)
Ingredients

1 LB. Ground Pork (I used a 93/7 Blend)
1/4 Cup Basil Pesto (You can add more to taste)
1/2 cup Italian Style Bread Crumbs
Sea Salt and Ground Black Pepper, to taste
4 Slices of Smoked Gouda Cheese, Optional

Instructions

* In a mixing bowl add your pesto and ground pork. Mix together and form into 4 Burgers
* Spray a large skillet and heat on medium heat and add 1/2 tablespoon Extra Virgin Olive Oil
* Fry the Burgers to your liking, I fried these for about 4 minutes per side.
* Serve on a Bun of your choice (Iused Heathy Life Whole Grain Buns). Add Apple Mayo and Slice of Smoked Gouda Cheese.

Apple Mayo
Ingredients
1Small Gala Apple or Honey Crisp
1 Cup Kraft Reduced Fat Mayo w/ Olive Oil
2 Teaspoons Apple Juice

Instructions
* Core Apple and quarter it. Then slice each quarter into thin slices and dice all slices up.
* In a small bowl add Mayo, Diced Apple, and Apple Juice and mix well.
* You can also add a little Paprika's to give it a bit of heat *

Ground Pork Pesto Burger and Apple Mayo w/ Baked Steak Fries

Dinner Tonight: Ground Pork Pesto Burger and Apple Mayo w/ Baked Steak Fries



My favorite Burger is the Bison Burger and I love the Turkey and Chicken Burgers too but there is a new Burger in town and this one is too good! I used Ground Pork, a 93/7 blend, and added Italian Style Bread Crumbs, Basil Pesto Sauce to make the patties. I seasoned them with Sea salt and Ground Black Pepper. Fried in Extra Virgin Olive Oil, about a half a tablespoon.  Served on a Healthy Life Whole Grain Bun I also made a Apple Mayo for the topping and added a slice of Smoked Gouda. They are delicious, my parents loved them! The Mayo is very easy I used Kraft Mayo w/ Olive Oil and added a 2 teaspoons of Apple Juice and sliced and diced 1 small Gala Apple. Mixed all together in a small bowl and served. I'll leave the recipe below for the Burgers and Mayo. I also had a side of Ore Ida Baked Steak Fries.

Ground Pork Burgers
(Makes 4 Burgers)
Ingredients

1 LB. Ground Pork (I used a 93/7 Blend)
1/4 Cup Basil Pesto (You can add more to taste)
1/2 cup Italian Style Bread Crumbs
Sea Salt and Ground Black Pepper, to taste
4 Slices of Smoked Gouda Cheese, Optional

Instructions

* In a mixing bowl add your pesto and ground pork. Mix together and form into 4 Burgers
* Spray a large skillet and heat on medium heat and add 1/2 tablespoon Extra Virgin Olive Oil
* Fry the Burgers to your liking, I fried these for about 4 minutes per side.
* Serve on a Bun of your choice (I used Heathy Life Whole Grain Buns). Add Apple Mayo and Slice of Smoked Gouda Cheese.

Apple Mayo
Ingredients
1 Medium Gala Apple or Honey Crisp
1 Cup Kraft Reduced Fat Mayo w/ Olive Oil
2 Teaspoons Apple Juice

Instructions
* Core Apple and quarter it. Then slice each quarter into thin slices and dice all slices up.
* In a small bowl add Mayo, Diced Apple, and Apple Juice and mix well.
* You can also add a little Paprika to give it a bit of heat *