The beauty of working at Janice’s house — which we do most Tuesdays — is that we get to cook as we work … and work as we cook. Today, we took advantage of Janice’s Easter leftovers by creating this better-for-you egg salad recipe. We used two classic Easter ingredients: spiral cut ham and hard-cooked eggs. (Check out our How To Hard Cook Eggs tutorial.)
A few simple ingredients come together quickly for this family-pleasing Easter leftover lunch.
The presentation possibilities for our Easter egg salad are endless. You can serve in Bibb lettuce cups if you don’t have Romaine, place in a whole grain pita pocket or inside slider buns, or as the topping for a Cobb-style salad.
Easter Egg Salad Cups
Makes 4 Servings
- 6 large eggs, hard cooked, shelled, and coarsely chopped
- 1/2 cup finely diced leftover spiral cut ham
- 1/3 cup finely diced red bell pepper
- 1/4 cup light mayonnaise
- Kosher salt
- Black pepper
- 6 Romaine lettuce leaves
1. Place the eggs, ham, bell pepper, and mayonnaise in a bowl and mix until well combined. Season with salt and pepper to taste. Serve in lettuce cups.
Nutrition Information per Serving (1/2 cup salad + 1 lettuce leaf): 180 calories, 11g fat, (2g saturated), 350mg sodium, 4g carbohydrate, 1g fiber, 13g protein, 45% vitamin A, 40% vitamin C, 10% iron
A few weeks ago, I received an email from a producer at NECN, a TV station here in the Boston area. The station runs a segment called, Money Saving Mondays, and they asked me to help with a piece on saving money at the supermarket. What followed was an afternoon shoot at my house featuring the following cost-cutting tips: (1) Cook in the Slow Cooker, (2) Choose Inexpensive Cuts of Meat, (3) Pack Lunch vs. Going Out to Eat, (4) Go Meatless at Least Once a Week, and (5) Drink Tap Water vs. Buying Bottled. I also created a new recipe for homemade coleslaw to go with the slow cooker Pulled Pork Primavera Sandwiches showcased in the segment.
Why buy prepared coleslaw when you can make it yourself with better-for-you ingredients …
I just discovered this colorful coleslaw mix from Mann’s. I adore the addition of tiny broccoli florets. How cute. Read on for my new coleslaw recipe … and click here to watch the NECN segment on saving $ at the supermarket.
Making family meals in the slow cooker or Ninja saves big because I’m able to cook A LOT of food all at once. For example, with our Pulled Pork Primavera Sandwiches, I make sandwiches one night, quesadillas filled with pulled pork, corn kernels, sauteed diced bell pepper, low-fat shredded cheese, and BBQ sauce the next, and I date and freeze anything that is left over.
Rainbow Veggie Coleslaw
Makes 6 Servings
This is an easy veggie side dish for sandwiches, grilled anything, or fish tacos.
- 1/4 cup 2%-fat plain Greek yogurt
- 3 tablespoons low-fat canola mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon honey mustard
- One 12-ounce bag rainbow salad (I used Mann’s)
- 1/4 cup dried cranberries
- 2 tablespoons roasted & salted pumpkin seeds
- Kosher salt
- Black pepper
1. Place the yogurt, mayonnaise, lemon juice, and honey mustard in a large bowl and whisk until well combined. Add the veggie mix, cranberries, and pumpkin seeds and stir well until evenly coated with the yogurt mixture.
2. Season with salt and pepper to taste.
Nutrition Information per Serving (about 3/4 cup): 70 calories, 2.5g fat (0g saturated, 0.2g omega-3), 140mg sodium, 10g carbohydrate, 2g fiber, 2g protein, 45% vitamin A, 50% vitamin C
Lesley Gaydos, reporter extraordinaire from NECN and mom of three, happily taste tested my pulled pork, quesadillas, and salmon salad. And so did her crew
MyPlate for Moms, a Recipe for Pork, Asparagus, and Cashew Stir Fry and a Recipe for Cinnamon Pumpkin Smoothie. PLUS a Book Giveaway (Podcast #169)
Are you old enough to remember The Four Food Groups? We certainly are. If not, you probably remember the Food Guide Pyramid. Last spring, the Pyramid was replaced with a new symbol called MyPlate. On this week’s Cooking with the Moms, registered dietitian, Elizabeth Ward joins the show to tell us all about this plate-shaped icon and to dish about her new book, MyPlate for Moms: How to Feed Yourself & Your Family Better.
On the show, Elizabeth, a mom of three, explains how to customize MyPlate to your family’s likes, dislikes, and lifestyle. She also explores the importance of protein and whole grains, and she cooks up two recipes from the book: Pork, Asparagus, and Cashew Stir Fry and Cinnamon Pumpkin Smoothie.
Elizabeth visited us at The Meal Makeover Moms’ Kitchen with ingredients in hand and whipped up this easy and oh-so satisfying stir fry.
A few simple ingredients and you’ve got a dinner worthy of MyPlate!!
Pork, Asparagus, and Cashew Stir Fry
Makes 6 Servings
Pork tenderloin is as lean and low in calories as boneless, skinless chicken breast. Cashews provide flavor, crunch, and heart-healthy fats.
- 1 bunch of asparagus, trimmed, and cut into 1-inch pieces
- 1 cup low-sodium chicken broth
- 1/4 cup rice wine vinegar
- 1 tablespoon granulated sugar
- 1/4 cup low-sodium soy sauce
- 3 tablespoons cornstarch, divided
- 1 pound pork tenderloin, trimmed
- 3 tablespoons canola oil, divided
- 6 cloves garlic, peeled and minced
- 1 tablespoon fresh grated ginger
- 1 cup unsalted cashews, chopped
1. Cook the asparagus until crisp-tender. Do not overcook.
2. In a medium bowl, whisk together the chicken broth, vinegar, sugar, soy sauce, and 1 tablespoon cornstarch until no lumps remain. Set aside.
3. Cut pork into 1/2-inch medallions, then cut each medallion into 1/2-inch thick strips. Add pork to a large bowl and toss with 1 tablespoon oil. Add remaining 2 tablespoons of cornstarch to pork mixture and toss to coat the meat.
4. In a 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Cook half the pork, about 3 to 5 minutes. Remove from skillet and set aside, covered, on a plate. Repeat with remaining oil and pork. (We cooked the pork in one batch in a large wok.) Remove pork from pan. Add asparagus to pan, along with garlic and ginger. Cook for 30 seconds.
5. Stir broth mixture before adding to skillet. Cook until thickened, about 2 minutes. Add pork and cashews to pan and cook until heated through, about 1 to 2 minutes.
Nutrition Information per Serving: 308 calories, 14 grams carbohydrate, 2 grams fiber, 19 grams fat (3 grams saturated) 22 grams protein, 410 milligrams sodium, 30 milligrams calcium
Cinnamon Pumpkin Smoothie
Makes 1 Serving
Cinnamon brings out the natural sweetness of pumpkin, so you don’t need much added sugar.
- 1/2 cup fat-free milk (we used 1% low-fat)
- 1/2 cup canned 100% pure pumpkin
- 2 teaspoons brown sugar
- 1/2 teaspoon vanilla extract
- Pinch ground cinnamon
- 2 ice cubes
1. Combine all ingredients in a blender or food processor. Blend. Pour into a tall glass and drink immediately.
Nutrition Information per Serving: 106 calories, 22 grams carbohydrate, 4 grams fiber, 0 grams fat (0g saturated), 5 grams protein, 60 grams sodium, 190 milligrams calcium
GIVEAWAY NEWS: We are giving away a copy of MyPlate for Moms by Elizabeth Ward to three lucky winners. If you’re looking for easy ways to give your family’s diet a healthy makeover, this is the book for you. Packed with solid nutrition advice and lots of tips and tricks for adding healthier foods to YourPlate, it’s a must-have for any busy family.
To Enter: Leave a comment here or on Facebook and tell us about the biggest downfall in your family’s diet and/or one big change you’ve made lately that’s brought better nutrition to YourTable!
We will enter you into the giveaway a second, third, and/or fourth time if you …
> Subscribe to our RSS feed.
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> “Like” us on Facebook or share the giveaway news with your Facebook fans and friends with a link back to the post.
Please be sure to leave us a new comment every time you do something extra, and GOOD LUCK! The giveaway ends on December 15th (Janice’s birthday) at noon, and as always we’ll use random.org to pick our winners.
When my CSA (community supported agriculture) offered a share in a Vermont dairy farm a few years ago I decided to give it a try. Three years later we continue to enjoy our monthly delivery of ground meat, steaks, roasts, eggs, bacon, pork chops, and ham from the Houde Family Farm in St. Johnsbury, Vermont. Last week, as Don, Leah, and I drove to Vermont to visit some of Don’s family, we paid a visit to “our” farm. Tina Houde and six of her nine children gave us a tour and told us about the history of the farm.
The Houde children do all sorts of farm chores — things like washing eggs, feeding the animals, and plucking the geese!
My day on the farm was educational and eye opening, and it made me think that it would certainly be nice if everyone had an opportunity to see firsthand where their food comes from. I will definitely remember our trip the next time I use my farm shares to make some of my family’s favorite dinners: Minty Lamb Burgers with Walnuts & Feta, Have-it-Your-Way Tacos, and Slow Cooked Barbecue Beef sandwiches (photo to right). I may even try a pork burger recipe 16-year-old Elizabeth Houde makes with ground pork:
Mix together ground pork, minced garlic, garlic salt, ground black pepper, oregano, parsley, cayenne pepper (be careful with the cayenne – it is easy to put in too much), grated parmesan cheese (or blue cheese dressing), eggs, and American cheese, shape into burger patties, and bake in the oven at 350F. Sounds delicious!
Here is how the Houde family describes their farm and why they decided to raise their animals organically:
“We are a small family run organic dairy farm located in the northeast part of Vermont. Tina and I and our nine children started milking cows in 2002. We raised our animals for meat and were amazed at the difference. Our meats were tastier, fresher, and healthier for us. We started selling to our neighbors and friends and everyone told us how good the meats were. We started out as a conventional farm but did not like the normal practices associated with farming. In 2004, after meeting organic farmers and feeling this practice was more in line with our values and beliefs, we decided to transition to organic. Our first load of organic milk was sent out on August 1, 2005. We do not believe in or use any unnecessary antibiotics or hormones on our animals. We raise them as it was intended with lots of fresh air and TLC. I have been farming since 1976 and really enjoy raising healthy, happy animals with my family!”
Have you ever seen Organic Valley milk at the supermarket? Turns out that Houde Family Farm supplies milk to Organic Valley as part of their farmer cooperative.
Free-range chickens run around behind me. Luckily I was warned not to back into the electronic fence!
My new friend Lamby! I decided not to get too attached though (need I say more?).
If you live in the Boston area and would like to receive a monthly delivery of organic meat and eggs, check out the Houde Family Farm website to learn more. On a final note, I recently sent the Houde family a copy of our cookbook, No Whine with Dinner, and 10-year-old Rebecca reports that this summer, she’s been especially fond of the smoothies!
Are you a member of a meat CSA? If so, what have been some of your favorite recipe creations?
Here in the Boston area, it’s been a glorious (albeit hot) summer. Though we’ve had little time to enjoy it — that’s what happens when you’re writing a cookbook and your deadline is August 9 — we’ve each managed to fit in some time for backyard barbecues. On this week’s Cooking with the Moms podcast, we join forces with fellow podcasters for the Summer 2010 Podcast Project. Sponsored by Jerilyn, Amy and Susan from The Because Show, we chose healthy summer grilling as our show theme.
Charged with dishing about any topic related to summer food, our show features healthy ideas for the grill and a recipe for Grilled Pork with Pineapple Pizzazz. Other podcasters who also recorded shows for the Summer Podcast Project are: Musing Mommies, PFD Podcast, Two Fit Chicks and a Microphone, and 2 God Chicks.
Grilled Pork with Pineapple Pizzazz
Makes 4 Servings
They don’t call pork the other white meat for nothing. A three-ounce serving of pork tenderloin, our favorite cut, is comparable to chicken breast with 120 calories, 3 grams fat, and just 1 gram of saturated fat. Pork is rich in the B vitamins, thiamin and B6, important for converting food into energy, and when it comes to grilling, it’s super easy. For this recipe, we pair it with grilled slices of sweet pineapple … but don’t stop there. While you’re at it, fill your grill with an array of veggies — zucchini, bell peppers, Portobello mushrooms, and onion. Your kids will think they’re at a luau.
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons lime juice
- 1 tablespoon toasted sesame oil
- 1 small clove garlic, minced
- 1 teaspoon curry powder
- 1/2 teaspoon ground ginger
- 1/8 teaspoon black pepper
- One 1 ¼ pounds pork tenderloin
- One 20-ounce can pineapple slices in juice, drained
1. Whisk together the soy sauce, honey, lime juice, sesame oil, garlic, curry powder, ginger, and black pepper in a small bowl until well blended. Pour into a large zip-top bag and add the tenderloin. Place in the refrigerator and marinate at least one hour and up to overnight.
2. Preheat the grill to medium and lightly oil the grate. Grill the tenderloin, turning halfway through, until an instant-read meat thermometer registers 155°F, 20 to 25 minutes. The pork should still be slightly pink in the center. Remove from the grill and let stand before slicing, about 5 minutes.
3. While the pork is resting, spray the pineapple slices lightly with nonstick cooking spray and grill until golden grill marks appear, 1 to 2 minutes per side.
4. Slice the pork and serve with the pineapple slices.
Nutrition Information per Serving: 270 calories, 5g fat (1.5g saturated), 140mg sodium, 25g carbohydrate, 1g fiber, 30g protein, 25% vitamin C, 10% iron
Last summer, we shared a recipe for grilled veggie kebabs. Brushed with extra virgin olive oil and sprinkled with kosher salt, they cook up in under 20 minutes.
If you have a favorite summer-time recipe, feel free to tell us all about it.
Just because a recipe may look sophisticated or fancy doesn’t mean kids — even the chicken nugget, mac & cheese-loving ones out there — won’t want to eat it. Last week while surfing a blog called ChocolateAndZucchini, I found a recipe for Orange and Rosemary Pork Tenderloin, posted on October 7th. Since pork tenderloin is my absolute favorite cut of pork (it’s lean, tender, mild in flavor and easy to cook) I was drawn to this particular dish. My initial thought when scanning the ingredients was: “Carolyn’s gonna love it but Leah, no way!” Well, I’m happy to report that my opinioned 9-year old with her unpredictable palate devoured every bite. In fact, after her first helping she replied enthusiastically “More steak please!”
Though this recipe definitely featured what some might consider “adult” flavors — white wine vinegar, garlic, rosemary — Leah still loved it. I did make a few minor tweaks to this recipe. Instead of the juice of two oranges (which I did not have), I used about 3/4 cup orange juice. And since I didn’t have any crème fraîche on hand, I used light sour cream. By the way, on the side, we enjoyed mashed potatoes and roasted acorn squash. All around, I’d consider this a successful — and nutritious — family meal.
We would love to hear some of your “adult food” success stories. Have your kids ever surprised you by gobbling up a food you thought they would reject? Do they routinely request a recipe that you thought was for “adults only? We’re always on the lookout for new ideas so post your recipes and stories now!
With Memorial Day just around the corner, it’s time to fire up your backyard grill. Instead of the same old burgers and dogs, try pork tenderloin instead. We like it because it’s versatile, easy to cook, and very lean. In fact, it has the same amount of fat as skinless chicken breast and is also a great source of B vitamins.
If you need some incentive to expand your grilling repertoire, the National Pork Board is sponsoring a recipe contest: Grilling Grates from 50 States. They’re looking for regionally-inspired, quick and easy tenderloin recipe creations with five ingredients or less. You can check it out at TheOtherWhiteMeat.com. In the meantime, to get you started, try our pork tenderloin recipe … with just 5 simple ingredients.
Rosemary-Marinated Pork Tenderloin
Makes 4 Servings
One 1 ¼ pound pork tenderloin
1/4 cup Italian salad dressing
1 tablespoon chopped fresh rosemary
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon kosher salt
Pinch black pepper
Place the pork in a large resealable plastic bag; set aside. Whisk together the salad dressing, rosemary, mustard, garlic, salt, and pepper in a bowl. Pour the marinade over the pork. Seal the bag and refrigerate for at least 1 hour, or up to 24 hours for the most flavorful results.
Nutrition Information per Serving:
170 calories, 6g fat (2g saturated fat), 160mg sodium, 0g carbohydrate, 0g fiber, 28g protein