What's for dinner 10/11/10: Honey-Dijon Pork Tenderloin, Noodles & Baby Broccoli

So tonight's Feingold friendly meal was so good I forgot to take a photo before we dug in, so this is my son's plate after he already ate part of it LOL.  So tonight it is honey-dijon pork tenderloin with noodles & baby broccoli.  This meal is so good you can serve it to company in less than half an hour...now that's my kind of meal.

Honey-Dijon Pork Tenderloin

Serves 6

Ingredients:

1 1/2 lb pork tenderloin

1/2 tsp salt

1/2 tsp pepper

1 1/2 tbsp olive oil

3/4 cup sliced fresh mushrooms

1 sm. onion, diced

1 1/2 tbsp butter

3 garlic cloves, minced

1 cup evaporated milk

1/4 cup dijon mustard

2 tbsp soy sauce

2 tbsp honey

Directions:

1) Flatten pork slices to 1/2 in. thick; sprinkle with salt and pepper.  In large skillet over medium heat, cook pork in oil in batches until all meat is no longer pink.  Remove and keep warm.

2) In the same skillet, saute mushrooms and onions in butter until tender.  Add garlic, saute 1 minute longer.  Stir in milk, mustard, soy sauce and honey.  Return the pork to the pan; heat through.  Serve with rice or noodles.

VERDICT: very good and super easy.  My family loved it and it is all gone. Just the right amount of sweet with the honey and spice with the dijon mustard, my kids don't like regular dijon mustard but they like this. Yum Yum

what for dinner 10/10/10: Spaghetti with Tomato-Free Marinara Sauce and Salad

Can you believe there isn't a single tomato in this sauce? On the Feingold diet one of the things you can't have on stage 1 is tomatoes.  Well I have been wanting spaghetti with a meat sauce so tonight's Feingold friendly meal is Spaghetti w/tomato free marinara sauce.

Tomato-Free Marinara Sauce

Serves 8

Ingredients:

1 onion finely chopped

4 cloves garlic, chopped

1 lb ground beef (we used venison)

1/2 cup olive oil

3 oz of lemon juice (about 6 tbsp)

2 tbsp rice vinegar

16 oz can of beets, drained (reserve liquid)

30 oz of canned (or fresh) pumpkin puree (not pie filling)

1 3/4 cup chicken or vegetable broth

2 tsp course salt

24 grinds of black pepper

1 cup chopped fresh basil (or 1/2 cup dried basil) (I actually used italian spice mix)

3 tsp cornstarch or Arrowroot, moistened with 4 tbsp beet juice

Directions:

1. Saute on onions, garlic, meat and olive oil until onion is soft and meat is cooked
2. Add lemon juice and vinegar, Simmer for 5 minutes
3. Puree beets until very smooth and no lumps
4. Add pureed beets, pumpkin puree, salt, pepper and basil to pan.  Stir until combined
5. Whisk in the broth.  Simmer over low heat for 5 minutes, do not over cook as beets will discolor.  If sauce is too thick, add a little more broth to thin out
6. Whisk in the moistened cornstarch.  Cook for 1 more minute and add spice to taste.

TIP: if  is it so acidic, add some sugar to it.

VERDICT: this was really good, not a tomato base but still really good.  My middle child & youngest ate 1 1/2 servings of this and told me it was delish!!!

What's for dinner 10/09/10: Beef & Broccoli w/ Veggie Saute with Brown Rice

Who need take out when when you can make chinese at home healthier and Feingold friendly...Tonight was easy friend rice with beef & broccoli

Beef & Broccoli

Serves 4

Ingredients

2 tbps cornstarch

2 tbsp approved soy sauce

1 1/2 cup approved chicken broth

1 tbsp packed brown sugar

2 tbsp vegetable oil

1 lb sirloin steak, sliced into 3/4 inch strips

4 cups broccoli florets

1/4 tsp garlic powder

1/2 tsp fresh grated ginger

Direction

1) combine cornstarch, soy sauce, chicken broth & brown sugar in a small bowl; set aside

2) heat oil in the skillet over high heat; add steak and stir fry, turning to brown on all sides

3) remove steak from skillet; set aside in a warm pan; cover loosely.  Leave any oil remaining after cooking in skillet

4) return skillet to medium heat; stir fry broccoli, garlic powder and ginger until tender-crisp.  Add reserved cornstarch; bring to a boil, stirring constantly, until thickened.  Return steak; heat throughly.

Serve over rice or noodles

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Veggie Saute with Brown Rice

serves 4

Ingredients

2 tsp light sesame oil

1/2 cup onion, diced

1/2 cup carrots, diced

1/2 cup celery, diced

1 cup frozen corn

1 1/2 brown rice, cooked

1/2 cup frozen peas

1/2 cup fresh spinach, torn

1 1/4 tsp soy sauce

2 tsp sugar

Directions

1) in a nonstick skillet, warm oil over medium-high heat.  Add onions, carrots, celery and corn and saute until the vegetable are slightly softened, 2 to 3 minutes.

2) stir in the rice, peas, spinach, soy sauce and the sugar, and saute until the rice is heated through, about 3 minutes.  If necessary, add a few drops of water to prevent sticking.

note: I did this tonight with a bag of frozen mixed veggies and spinach to make life a little easier

VERDICT: this was great chinese food with no delivery charge or having to tip the delivery guy...

Here's what to look forward to this week...

Here's what you can expect for dinner in my house this week...

Slow Cooker Puffy Pizza & Salad

Beef & Broccoli w/Fried Rice & Veggie

Shrimp Pasta Primavera & Salad

Sausage & Chicken Kabobs, Roasted Red Potatoes & Veggie

Honey-Dijon Pork Tenderloin, Egg Noodles & Veggie

Spaghetti w/Tomato-Free Marinara Sauce & Salad

Chicken w/Creole Gravy & Rice & Veggie

What's for dinner 10/06/10: Crockpot Tropical Chicken, rice & green & yellow wax beans

So for tonight's Feingold friendly dinner we had sweet chicken with pineapple, ginger & teriyaki sauce with rice and green and yellow wax beans...

Tropical Chicken

Serves 6-8

Ingredients:

4-6 skinless boneless chicken breast

1 onion, thinly sliced and separated into rings

2 8oz cans of pineapple chunks (I actually just used a 20 oz can)

6 Tbsp approved teriyaki sauce

1/4 cup brown sugar

1 tsp grated fresh ginger

Directions:

Coat your crockpot with cooking spray or use a reynolds crockpot liner (I think these are the best invention).  Place the 1st 3 ingredients in the crockpot.

In a small bowl combine the next 3 ingredients and mix well.  Pour over the chicken.

Cook for 8-10 hours (but my experience says that is too long for chicken and I only cook for about 6 hours)

Serve with rice, if desired but if shred it like I do it would do good on a sweet roll for sandwiches I think

VERDICT: it was good and the kids ate it all up...just sweet enough to get that tropical taste with the pineapple and ginger, next time I think i would add the pineapple maybe the last 2 hours or so, they were cooked a little too long for my taste.

What's for dinner 10/05/10: Baked Lemon Pasta with salad and homemade french bread

Tonight for dinner was a yummy dinner and I have The Pioneer Woman to thank.  She is a wonderful blogger and has some really yummy meals and this on one of them.  This meal is really refreshing due to all the lemon in it.  I served it with a fresh warm loaf of french bread out of the bread maker and a salad.

Baked Lemon Pasta

Serves 6-8

Ingredients

• 1 pound Thin Spaghetti
• 4 Tablespoons Salted Butter
• 2 Tablespoons Olive Oil
• 2 cloves Garlic, Minced
• 1 whole Lemon, Juiced And Zested
• 2 cups Sour Cream
• ½ teaspoons Kosher Salt, Or More To Taste
• Plenty Of Grated Parmesan Cheese
• Flat-leaf Parsley, Chopped
• Extra Lemon Juice

Preparation Instructions

Preheat oven to 375 degrees. Cook spaghetti until al dente.

In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat.

Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. 

Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.

Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.)

When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end.

VERDICT: delish...I love this meal and make sure you use Feingold approved products and it is a total FG approved meal that is very refreshing.

What's for dinner 9/4/10: Skillet Cheddarwurst, Ziti, Veggies & Cheese Sauce and a salad

Last night's dinner was thanks to the Feingold recipe board...the kids all loved it and how could you not, it's mac & cheese with sausage and veggies


Skillet Cheddarwurst, Ziti, Veggies & Cheese Sauce

Serves 6

1/2 lb. ziti, uncooked 
1 lb Hillshire Farm Cheddarwurst, sliced in wedges 
1 c. broccoli flowerettes 
1 c. cauliflowerettes 
2 tbsp. butter 
2 tbsp. flour 
1 c. milk 
1/4 c. shredded Monterrey Jack cheese 
1/4 c. grated Parmesan cheese 
1 tsp. salt 
1 tsp. dry mustard

In large kettle, boil 3 quarts water. 

Add ziti; cook for 5 minutes. 

Stir in the kielbasa, broccoli, and cauliflower; continue cooking for 5 minutes. Drain. 

In medium saucepan, melt butter. Stir in flour. Add milk; cook until smooth. 

Stir in remaining ingredients. 

Combine ziti, kielbasa, vegetables, and cheese sauce. 

Serve immediately.

VERDICT: this was gone in a heartbeat...what's not to love