Pork Roast Sandwich w/ Basmati & Wild Rice

Today's Menu: Pork Roast Sandwich w/ Basmati & Wild Rice

Simple, easy, and delicious! I used the leftover Pork Roast to make some delicious Pork Roast Sandwiches. You can check yesterday's post on dinner to get the recipe for the Pork Roast and it is a good one! The Roast was enjoyed by everyone yesterday, I'll be using it again often. Back to today's dinner. I warmed the Pork Roast and sliced upo thre remaining Roast. It was just as delicious the second time around, still moist and tender! I served it on a Healthy Life Whole Grain Bun. Along with the sandwich I had a new side,  Veetee Dine In Basmati & Wild Rice. Came across this at Kroger. Easy to fix just peel back the plastic covering halfway and microwave on high for 2 minutes. Very good tasting and very fresh, look forward to trying their other Rice dishes. I left the item description along with it's web link at the bottom of the post. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.


Veetee Dine In

Basmati & Wild Rice
The grains of natural white Basmati rice, famous for their delicate aroma and fluffy texture have been carefully blended to compliment the nuttiness of the black wild rice. These two rice grains combine together to create a dish which offers different flavours and textures with every mouthful.
Veetee Dine In Basmati & Wild Rice is delicious served with Oriental style dishes, chargrilled meats or used in a rice salad dish.

Nutrition Information
Nutrition Facts
Serving Size 140g (1/2 pack)

Amount Per Serving
Calories from Fat 12.6Calories 175

% Daily Values*
Total Fat 1.4g 2%
  Saturated Fat -
Cholesterol -
Sodium -
Total Carbohydrate 37.2g 12%
  Dietary Fiber -
  Sugars -
Protein 4.1g

http://www.veeteedinein.com/discover-dine-in/

Cheese of the Week - Fontina

Fontina

Fontina is a cow's milk Italian cheese. Fontina cheese has been made in the Aosta Valley, in the Alps since the 12th century. It has a milk fat content of around 45%. As with many original varieties, the name "Fontina" has been imposed upon by such derivatives as "Fontinella", "Fontal", and "Fontella". Italian Fontina can be identified by a Consorzio (Consortium) stamp of the Matterhorn including the script "FONTINA". Although the version from Aosta is the original and the most famous, Fontina production occurs in other parts of Italy, as well as Denmark, Sweden, Quebec, France and the United States. The original Fontina cheese from Italy is fairly pungent and has quite an intense flavor, although cheeses labeled Fontina that are produced in other countries can be much milder. The Danish version is often found in US grocery stores, and can be distinguished from Italian Fontina by the red wax rind (Italian Fontina has a natural rind due to aging, which is usually tan to orange-brown); Danish Fontina is aged less and therefore semi-soft and much milder than its Italian counterpart.
Fontina Val d'Aosta must be made from unpasteurised milk from a single milking, with two batches being made per day. It is noted for its earthy, mushroomy, and woody taste, and pairs exceedingly well with roast meats and truffles.
Young Fontina has a softer texture (and can be suitable for fondue). Fonduta is a traditional dish of Fontina whipped with eggs and cream. Mature Fontina is a hard cheese. Fontina has a mild, somewhat nutty flavor, while rich, herbaceous and fruity. It melts well.
The Milk and Fontina Producers Co-Operative was formed in 1957. The co-operative collects from around 400 producers to market 400,000 cheeses, or 3,500 tons, per year.
Fontina has PDO status under European law.

Four Cheese Panini With Basil Tomatoes

Ingredients
1/2 cup shredded fresh mozzarella cheese ( 3 ounces)
1/2 cup shredded Fontina cheese ( 4 ounces)
3 tablespoons asiago cheese (freshly grated) or 3 tablespoons parmesan cheese ( freshly grated)
1/2 cup shredded provolone cheese ( 3 ounces)
8 slices tomatoes, thinly sliced
1 tablespoon fresh basil, chopped
4 ciabatta rolls, halved lengthwise (spread outsides with butter) or 8 slices firm white bread ( spread outsides with butter)
8 arugula leaves ( optional, but recommended)
Directions
In a small bowl, combine cheeses. Spread the cheese on the bottoms of the ciabatta rolls. Top with tomato slices and brush with olive oil. Sprinkle with basil and add 2 arugula leaves and close the panini.
Set a large cast-iron skillet or griddle over moderately high heat. Arrange the panini in skillet and weight them down with a smaller pan (can fill with water if you need more weight). Cook the panini until the outside is crisp and the cheese is melted, 3 minutes per side.
Cut panini in half and serve at once.

Nutritional Facts for Four Cheese Panini With Basil Tomatoes
Serving Size: 1 (88 g)
Servings Per Recipe: 4
Amount Per Serving
% Daily Value
Calories 160.8

Calories from Fat 106
66%
Total Fat 11.8 g
18%
Saturated Fat 7.2 g
36%
Cholesterol 38.1 mg
12%
Sodium 343.4 mg
14%
Total Carbohydrate 2.6 g
0%
Dietary Fiber 0.5 g
2%
Sugars 1.5 g
6%
Protein 11.2 g
22%

Herb Crusted Pork Tenderloin w/ Mixed Mushroom Rice, Buttered Corn, and...

Today's Menu: Herb Crusted Pork Tenderloin w/ Mixed Mushroom Rice, Buttered Corn, and Harvest Grain Bread

A thank you to Paula Deen for these 2 recipes! I was watching one her older shows from 2007 and saw these 2 recipes and couldn't wait to give them a try, Herb Crusted Pork Tenderloin w/ Mixed Mushroom Rice. I purchased the Boneless Pork Loin at Kroger early this morning and couldn't wait to put it to use. I preheated the oven to 475 degrees F.  I placed the pork loin on a rack in a roasting pan. I then combined Sea Salt, Extra Virgin Olive Oil, Minced Garlic, Thyme, Rosemary, and Basil in a small bowl. Then with my fingers, massaged the mixture onto the pork loin, covering all of the meat and fat. I roasted the pork for 30 minutes, then reduced the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.

For the Buttered Corn I opened a can Of Margaret Holmes Buttered Corn and heated that up. After removing the Pork Roast out of the oven I reduced the heat to 400 degrees F and baked the Harvest Grain Bread. Then for the other Paula Deen recipe, Mixed Mushroom Rice, I Sauteed the mushrooms and onion in butter in a skillet until soft. Stirred in the rice, soy sauce, salt and pepper, and green onions. Cook until warmed through. Very easy to fix! I used Uncle Ben's Brown Rice instead of White Rice. I also didn't use the 1/2 medium Onion the recipe called for. I used Green Onions only for the recipe. I lke Onion but not quite that much of it for recipes. I also used Lite Sodium Soy Sauce and I Can't Believe It's Not Butter (Stick) as my Butter.I left the original recipes for the Pork Roast and Mixed Mushroom Rice at the end of the post. Everyone enjopyed the dinner! The Pork Roast was unbelievable, moist and tender with incredible flavor. The Herb mix made a perfect crust on the roast. The Mixed Mushrrom and Rice is a side dish keeper! It combined 2 of my favorite sides Mushrooms and Rice. A big thank you to Paula Deen for these recipes! For dessert later a bowl of Breyer's Carb Smart Vanilla Ice Cream topped with Del Monte Sliced No Sugar Added Peaches.

ready for the oven

Herb Crusted Pork Tenderloin
Recipe courtesy Paula Deen, 2007

Ingredients
1 (4-pound) boneless pork loin, with fat left on
1 tablespoon salt
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary
Directions
Preheat oven to 475 degrees F.

Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.

Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.

Mixed Mushroom Rice
Recipe courtesy Paula Deen, 2007

Ingredients
3 cups chopped mixed mushrooms (white, portobello, shiitake, etc.)
1 medium onion, diced
1/2 stick butter
5 cups cooked white rice
Soy sauce, to taste
Salt
Freshly ground black pepper
1/2 cup sliced green onions

Directions
Saute the mushrooms and onion in butter in a skillet until soft. Stir in rice, soy sauce, salt and pepper, and green onions. Cook until warmed through.

http://www.foodnetwork.com/paulas-home-cooking/table-for-two/index.html

Ground Pork Pesto Burger w/ Baked Crinkle Fries

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

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 4 of these and froze 3 of them and kept 1 out for dinner. I used Kroger Brand Ground Pork, 180 calories and 0 carbs. I combined the Ground Pork with Buitoni Pesto w/ Basil and Italian Style Bread Crumbs and mixed by hand until everything was well combined and made it into patties. I fried the Burger in Extra Virgin Olive Oil and seasoned it with Morton Salt Substitute and Ground Black Pepper. Itopped it with Sauteed Mushrooms and a slice of Sargento Muenster Cheese and served on a Healthy Life Whole Grain Bun. The Pesto and Pork are a fantastic pairing! You have to give these a try. I left the recipe at the end of the post. I also had a side of Ore Ida Baked Crinkle Fries. For dessert later a Jello Sugar Free Chocolate Pudding.

Ground Pork Burgers
(Makes 4 Burgers)
Ingredients:

1 LB. Ground Pork
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.

MainStrasse Village "Original" Goettafest June 15th, 16th & 17th

MainStrasse Village, Covington, KY. A celebration of goetta, a favorite regional food. Arts and crafts, great entertainment, plenty of goetta and other favorite festival food make this a fun-filled weekend for the entire family. Est attendance: 25,000. For info: Donna Kremer, MainStrasse Village, 406 West 6th St, Ste 201, Covington, KY 41011. Phone: (859) 491-0458. Fax: (859) 655-7932. E-mail: dkremer@mainstrasse.org. Web: www.mainstrasse.org.

Chosen as one of the Summer's Top Ten Festivals and Events by the Kentucky Tourism Council and the Southeast Tourism Society as one of the Top 20 Events, MainStrasse Village "Original" Goettafest invites you to join in the excitement. Brought to Northern Kentucky by the early German immigrants, Goetta has always been a breakfast staple in the Greater Cincinnati area. Now it's not just for breakfast! Sample Goetta Hanky Pankies, Goetta Pizza, Goetta Balls, Goetta Gumbalya, Goetta Chedda Cheese, Goetta Chili, Goetta Fried Rice and Goetta Burgers If you've never tried Goetta, now is the perfect opportunity to enjoy Goetta and other favorite festival foods and refreshments. Games, children's activities and rides, arts and crafts and music and entertainment will fill the tree lined, Sixth Street Promenade and Goebel Park. Relax; enjoy the food, the shopping and the music in the wonderful old world atmosphere of historic MainStrasse Village. And don't forget to visit the unique shops and restaurants that make MainStrasse Village a year round destination. New This Year! - Rides for Younger Children - Great Line-up of Entertainment - Contest For the BEST Tasting Goetta dish A fun filled weekend for the entire family!

Friday
5:00 – 7:30 p.m. G Burton
8:30 – 11:00 p.m. Straw Boss
Saturday
1:00 – 3:30 p.m. RICKY NYE INC
4:30 – 7:00 p.m. LUCKY 7
8:00 – 11:00 p.m. Rattlesnakin' Daddies
Sunday
2:00 – 5:00 p.m. Faux Frenchman
6:00 – 9:00 p.m. John Erwin Band

Tofu Spaghetti and Turkey Meatballs

Dinner Tonight: Tofu Spaghetti and Turkey Meatballs

Tofu Spaghetti! This is a great Pasta substitute. I used House Tofu Shirataki Spaghetti Shaped.  I rinsed and heated the Tofu by the instructions, which I left at the bottom of the post along with description and web links. Plus it's only 20 calories and 3 carbs per serving! It comes packaged 2 servings per bag and with the low calories and low carbs you can have both servings for only 40 calories and 6 carbs. That's a huge difference between whole wheat pasta and the tofu calorie and carb count. You'll have to give this a try I think you'll be surprised. I left the Tofu info and web site link at the bottom of the post.

For my sauce I used my favorite pasta Sauce, Bella Vita Low Carb Meat Flavored Pasta Sauce. If you watching the calories and carbs this sauce is the Bomb! Comes in Roasted Garlic and Meat Flavored and is only 70 calories and 6 carbs! The Meatballs were Honey Suckle White Turkey Meatballs. Love these Meatballs great flavor and they make a delicious Meatball Sub! They are 190 calories and 6 carbs per serving (3 Meatballs). I seasoned it with McCormick Grinder Italian Seasoning and topped everything with a sprinkle of Kraft Shredded Parm and Kraft 2% Shredded Sharp Cheddar. 330 Calories and 16 carbs for a Spaghetti Dinner, not including your bread. For dessert later a Yoplait Chocolate/Banana Smoothie.

House Tofu Shirataki.
Tofu Shirataki is a great pasta alternative made from blending the root of the Konnyaku – a member of the yam family and tofu.
It is a healthy, uniquely textured noodle – that pleases people of all ages!

VARIETY OF SHAPES:
Macaroni New!
Spaghetti
Fettuccine
Angel-Hair

*The Macaroni shape is available in only selected retailers.

LOW CARB – only 3g of carbs per serving
LOW CALORIE – 20 calories per 4 oz serving
FIBER – 2g per serving
NO CHOLESTEROL
NO SUGAR
GLUTEN-FREE, DAIRY-FREE
CONTAINS 10% CALCIUM
VEGAN
KOSHER CERTIFIED

*TOFU SHIRATAKI CANNOT BE FROZEN

Directions:
Step 1: Empty your noodles into a strainer, and rinse them with water to get rid of the liquid they were packed in.

Step 2: Dry them as thoroughly as possible by blotting with paper towels — remove as much moisture as possible. We cannot stress enough how important this is.

Step 3: Cut them up a bit; they can be VERY long. (Fun fact: We once found a noodle that was six feet long!) Kitchen shears (scissors you use only for food) make this super-easy.

Step 4: Heat your noodles for a minute or two in the microwave or in a skillet on the stove. (If microwaving, you may want to blot for liquid one more time before adding sauce.)

http://www.house-foods.com/Tofu/tofu_shirataki.aspx

http://www.hungry-girl.com/biteout/show/2157

Open-Face Barbecue Tilapia Sandwiches

Thank you to Craig for passing this one along to me!


Open-Face Barbecue Tilapia Sandwiches

Grilled fish nestled on a bed of crunchy coleslaw and capped off with a drizzle of barbecue sauce makes these diabetic-friendly sandwiches sure to please.
MAKES: 4 servings
CARB GRAMS PER SERVING: 13

4 4 - 5 ounces fresh or frozen skinless tilapia or flounder fillets
Nonstick cooking spray
2 tablespoons light mayonnaise
2 teaspoons lemon juice
2 cups packaged shredded cabbage with carrot (coleslaw mix)
4 slices whole wheat bread, toasted
2 tablespoons bottled low-calorie barbecue sauce


1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish. Lightly coat both sides of each fish fillet with nonstick cooking spray.
2. For a charcoal grill, place fish on the greased rack of an uncovered grill directly over medium coals. Grill for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack over heat. Cover and grill as above.)
3. In a medium bowl, stir together mayonnaise and lemon juice. Add cabbage; toss to coat.
4. To assemble, spoon cabbage mixture onto bread slices. Top with fish fillets. Drizzle fish with barbecue sauce.

Nutrition Facts Per Serving:
Servings Per Recipe: 4
Calories: 206
Protein(gm): 26
Carbohydrate(gm): 13
Fat, total(gm): 5
Cholesterol(mg): 59
Saturated fat(gm): 1
Monosaturated fat(gm): 2
Polyunsaturated fat(gm): 2
Dietary Fiber, total(gm): 2
Sugar, total(gm): 3