pork

Hearty Pork Posole

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This recipe is a remake of a Mexican classic. Improved, if I do say so myself. I have recreated Posole that knocks your socks off.  It’s an easy dish, with basic ingredients, that can be made on the stove top or cooked in the crockpot.  We love this! Even my kids that aren’t big fans of hominy eat every last bit. My version is a little heartier, with the addition of a few beans.  Even though we often think of “soup season” during the fall and winter months, believe me, you will want this all year long! 

Funny story:  I have made this soup numerous times, but on two different occasions, I have done a grocery pick up for ingredients. Twice I have gotten the restaurant sized (110 oz. can) of hominy.  I have laughed both times at the industrial sized can.  Lesson learned, check the number of ounces before completing the order!!! Or, ya know… make a lot of posole! ~Kathy

Ingredients:

2 T. cooking oil (your favorite will do) 

1 ½ to 2 lb. pork stew meat (or thick cut pork chops cubed)

1 medium onion, chopped

2 cloves garlic, peeled and minced fine (or 1 tsp garlic powder)

½ to 1 jalapeno seeded and chopped fine (more or less to taste)

3 c. broth (chicken or beef)

1 (7 oz.) can chopped green chiles

1 (10 oz.) can Ro-tel tomatoes with green chiles (choose your heat preference, I use mild)

1 (15 oz.) can pinto or cannellini beans, rinsed and drained (can also use black or light red kidney beans)

2 (15 oz.) cans hominy, rinsed and drained (I prefer the brand Juanita’s)

½ tsp salt

½ tsp cumin, heaping

½ tsp oregano

¼ tsp black pepper

Dash of cayenne

Dash of chili powder

¼ c chopped cilantro

Suggestions for serving: Warm tortillas, tortilla chips, diced avocado, sliced lime, additional cilantro, finely shredded cabbage

In a large dutch oven or soup pot, pour in 2 T oil. Turn on to medium high heat. Lightly season pork with salt and pepper. Add to pot. Allow to brown before turning. When first side of pork is golden brown, add onion and stir. Continue to cook a few minutes until pork is no longer pink. Add garlic and jalapeno. Cook an additional minute; then turn off heat. Remove any remaining oil. Stir in broth, Ro-tel tomatoes, beans, green chiles and spices. Cook about 20 minutes at a simmer; add in drained hominy. Continue to simmer for an additional 20-25 minutes, or until pork is tender. Stir in chopped cilantro. Taste and adjust seasonings if needed. Serve. 

If using a crock pot, add pork (browning first in a skillet with oil if you prefer), broth and remaining ingredients EXCEPT hominy and cilantro. Cook on high 4 hours or on low 7 hours.  During the last 30 minutes of cook time, add drained hominy and cilantro.  

Crock Pot Pork Roast in Gravy

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I don’t know about y’all, but pantry-friendly recipes are my go-to right now.  I need meals that don’t require grocery runs because that’s not happening.  This is one of those recipes.  My kids love it and I love how easy it is to make.  In literally 5 minutes, I can have supper going in the Crockpot.  Eight hours later, I’ll bake up some potatoes, open up a salad mix and BAM dinner is on the table… hot and delicious with minimal work.  That’s my kind of meal.  ~Erin20200507_182133

Ingredients:

2 ½ pound pork roast, trimmed

1 (10.5 oz.) can Campbell’s Healthy Request Cream of Mushroom soup

1 (10.5 oz.) can Campbell’s Healthy Request Cream of Celery soup

1 soup can full of water

1 (1 oz.) packet Lipton Recipe Secrets Onion Soup and Dip Mix

Baked potatoes, for serving

Place the trimmed pork roast in a slow-cooker pot.   In a medium bowl, stir together all other ingredients.  Pour the mixture over the roast.  Cook on low for 8 hours or high for 4 hours, until meat is cooked and shreds easily.  Shred the roast and stir it to incorporate the gravy/sauce.  Serve over baked potatoes.

WW info.:  This recipe makes 6 1-cup servings.  Each serving is 6 points on all plans, not including the baked potato.

Make Ahead Meatballs

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If you’re a busy mom (or dad) like we all are, or someone who likes to do their food-prep ahead of time, then this is a great recipe for you. It seems like these days there are so many sporting events and meetings that if I waited until we all got home to start dinner….well, let’s just say we might as well eat in our pajamas. One of the things that I’ve found helps a lot is to pre-prep as many of our meals as I can over the weekend. This recipe is one of my favorites because it makes so many meatballs that can be used in a variety of ways. Our favorite way to eat them is with a special semi-homemade barbecue sauce (I’ll include that recipe), but I also leave some dry and freeze them to use for spaghetti or meatball subs — or any other way you’d like them!  ~Tracy

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Meatball Ingredients:

  • 2 ½ lbs. extra lean hamburger meat
  • 1 lb. breakfast sausage (Use turkey sausage for Weight Watchers.)
  • 2 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. pepper
  • 1 tsp. salt
  • 2 c. quick cook oatmeal
  • 2 eggs, beaten
  • 1 c. finely chopped onion
  • 1 12 oz. can evaporated milk

Meatball Instructions:

Mix all ingredients well and form into balls approximately the size of a golf ball (for recipe purposes I weighed meatballs in 1.5 oz. servings before cooking).  

Bake meatballs at 350 for approx. 50 min. or until cooked through.

Barbecue Sauce Ingredients:

  • 2 c. catsup
  • 2 tsp. liquid smoke
  • 1 tsp. garlic powder
  • ½ c. finely chopped onion
  • 1 c. brown sugar
  • ½ bottled barbecue sauce (I prefer Head Country Original)

BBQ Sauce Instructions:  

Mix all ingredients in sauce pan and simmer on low for approx. 15 minutes to melt the sugar and blend flavors. Spoon sauce over meatballs during last 10 to 15 minutes of cooking to caramelize sauce onto meat.  

WW Freestyle Info.: Recipe makes approximately 70 meatballs (1.5 oz. each before cooking).  Using extra lean (95/5) ground beef and turkey sausage, these meatballs are 2 points each (not including sauce).  

French Onion Pork

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FrenchOnionPork

Okay, so think about the best part of onion soup. In my opinion, it’s that top layer. The crusty bread, the melty cheese…the perfect accompaniment to the buttery caramelized onions.  For me, the only thing missing is the meat. I feel like it needs some protein. With that in mind, I give you French Onion Pork.

The onions and pork loin are slow cooked together until the onions are sweet and the meat literally falls apart when you shred it. Inspired by the soup, this French Onion Pork is served over the top of crusty, toasted French bread (rather than under it) and topped with cheese. I like to serve mine in a heat safe dish or small skillet, so I can pop it under the broiler until the cheese starts to bubble and brown. So good! Hope you enjoy it as much as my family has.  ~Erin

Ingredients:

  • 2 ½ pounds sweet onions, thinly sliced (I use my mandolin slicer.)
  • 2 T. light butter, melted
  • 2 tsp. brown sugar (loosely measured – not packed)
  • 1 T. minced garlic (about 3 cloves)
  • 2 T. all-purpose flour
  • 1 ¾ pounds boneless pork loin
  • 2 packets Lipton Recipe Secrets Onion Soup & Dip Mix
  • Bread of choice – I used a French baguette, sliced & toasted
  • Sliced cheese of choice – I used Provolone

Instructions:

Toss the sliced onions in your slow cooker with the melted butter, brown sugar, and garlic until evenly coat onions. Cook on high for at least an hour and a half. Stir in flour and cook 30 minutes more on high. This part can be done the night before, if desired, and refrigerated until the next day.

Place the pork roast on top of the onions and sprinkle in both packets of Lipton Onion Soup & Dip Mix. Reduce heat to low and cook for 8 to 10 hours. No water was needed for mine. It produced plenty of its own juice. If you are leaving it alone to cook all day, you can certainly add half a cup or so of water or beef broth if you’re concerned about it getting too dry.

Shred the pork and stir it together with the onions. Serve the onion/pork mixture over toasted bread and top with cheese. Don’t forget to put it in an oven-safe pan or skillet. Toasting the cheese under the broiler before serving is well-worth the bit of extra time.

WW Freestyle Info.:  4 ounces of the pork/onion mixture is 2 points; same points. Remember to calculate your bread & cheese selections.

Hawaiian Ham Kabobs

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Mom gets all the credit for this recipe.  These Hawaiian Ham Kabobs are a great quick, weeknight meal.  With a little rough chopping, you can have these all skewered and thrown on the grill in no time.  The glaze is the same glaze Mom has put on our holiday ham for as long as I can remember.  It’s the perfect sweet & tangy addition to the ham, onions, peppers, and pineapple combo.  Mmmm, grilled pineapple…need I say more?!

~Erin

Ingredients/Supplies:

  • 1 lb. fully cooked ham (ham steak or a half ham works – not the spiral sliced kind)
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 green bell pepper
  • 1 med. white onion
  • 2 c. fresh pineapple
  • 3 T. packed brown sugar
  • 3 T. yellow mustard
  • 1 T. water
  • 8 grill-safe skewers
  • One basting brush

Instructions:

Spray your outdoor grill with cooking spray and bring to medium heat.

Cut the ham into 1 inch cubes; set aside.

Cube pineapple into approximately one-inch pieces.  Peppers and onions should be cut into about one-inch squares as well.  Grilling tip: Avoid making onion chunks too thin – no thinner than a half inch or so, as they’ll cook too fast.

Build your kabobs by layering the veggies, pineapple, and 2 oz. of ham on each skewer.

Place the kabobs on the preheated grill and close the lid.  Cook for about 5 minutes or until veggies start to get brown marks, flip and grill the other side about 5 more minutes.  Meanwhile, make the glaze.

To make the glaze, stir together brown sugar, mustard, and water until well combined.

Brush all sides of the kabobs and cook for a few more minutes on each side to caramelize the glaze.

Serve immediately.

WW Freestyle Info: This recipe makes 8 kabobs.  Each kabob is 4 points.

Cream Cheese Quiche with Sausage, Cheese, & Spinach

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This quiche is one of Erin’s kids’ favorite meals.  It’s often requested for breakfast, brunch, and even supper.  Who doesn’t love breakfast food for supper?!  It’s so quick and easy to throw together and tastes like something you’d get at a fancy brunch.  There are two sets of ingredients noted below (standard & WW friendly).  Enjoy!

Standard Ingredients (See Below for WW Ingredient List):

  • 7 eggs, room temperature
  • 8 oz. cream cheese, room temperature
  • 1 c. finely shredded cheddar or Colby-jack cheese
  • 1 deep dish frozen pie crust
  • 8 oz. breakfast sausage
  • 2 c. baby spinach, loosely packed
  • 2 T. half & half or milk
  • 1 tsp. salt
  • ½ tsp. black pepper

WW Ingredients:

  • 7 eggs, room temperature
  • 8 oz. reduced-fat cream cheese, room temperature
  • 1 c. Kraft 2% Mexican shredded cheese blend
  • 1 deep dish frozen pie crust (such as Pillsbury All Vegetable)
  • 8 oz. turkey breakfast sausage, browned (Jennie-O used here)
  • 2 c. baby spinach, loosely packaged
  • 2 T. fat-free half & half
  • 1 tsp. salt
  • ½ tsp. black pepper

Instructions:

Preheat oven to 375°F.

Make sure your eggs and cream cheese are room temperature.  If not, you can microwave the cream cheese until it’s softened but not warm.  You can place your eggs in lukewarm water to bring them to room temperature faster.

Chop the spinach, removing any tough stems as needed.

In a blender, combine room temp. cream cheese, eggs, half & half, and salt & pepper until smooth.

Layer half the browned sausage, half the chopped spinach, and half the cheese in the bottom of the frozen pie crust.

Pour half the egg mixture over top.

Repeat with the remaining ingredients.

Place quiche on foil-lined cookie sheet (in case it overflows!) and bake for approximately 45 minutes, or until center is set.  If it starts to brown too much, place a piece of foil loosely over the top.

WW Freestyle Info:  This makes 8 servings at 9 points each.   (Old SmartPoints:  10 SmartPoints).

*Don’t have sausage?  No problem.  You can substitute crisp bacon or ham for the sausage.  (Be sure to adjust WW SmartPoints accordingly, if applicable.)

German Pork

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I got this recipe from a woman she worked with several years ago, who assured me that even though the recipe had what seemed to be a strange combination of ingredients (not to mention that it’s served over mashed potatoes), it was wonderful.

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All those things are quite true; the ingredients are unexpected, but it’s full of flavor. The pork stays very moist and tender. If you are not a fan of sauerkraut, bear with me, and give this a try (you won’t be sorry!). All four of us girls make it, and Mom and many of our aunts have added this to their “frequent menu item” lists too. You really must try it for yourself! ~Kathy

Ingredients:

  • 1 package Country Style Pork Ribs (around 2 lbs.)
  • 1 granny smith apple, peeled* and sliced about 1/2” thick
  • 1 medium onion, sliced
  • 1 16-oz. jar sauerkraut
  • Salt & pepper
  • Fresh parsley (optional, for garnish)

German pork in progress (1)

Look at all that goodness piled up!

Instructions:

In a slow cooker, place about a quarter of the sliced onion and apple. Place the ribs on top and sprinkle lightly with salt and pepper. Add the remainder of the apple and onion. Top with the sauerkraut (including the juice from the jar).

Place the lid on the slow cooker and cook on low about 8 hours.

Serve over mashed potatoes.  

*If in a hurry, we don’t bother to peel the apples, and it still tastes great!  

Note: We recommend using a slow cooker liner for easy clean-up.    

WW Freestyle Info.:  The ribs are 7 points for 5 ounces.  All the other ingredients are free!  Don’t forget to save some extra points for your favorite mashed potato recipe though…this is best served right on top of them!

Smokehouse Pork Chops

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This flavor-packed recipe will make you feel like you’ve stumbled into a gem of a local restaurant where they really know how to treat food.  It’s the perfect switch up from your standard pork chop!  ~Kathy

Ingredients: 

  • ¼ c. olive oil
  • 2 T. butter
  • 4 cloves garlic, pressed or finely minced
  • 1/8 tsp. red pepper flakes (more or less based on preference)
  • 1 generous T. smoked paprika
  • ½ tsp. dried oregano (or 1 teaspoon chopped fresh)
  • ¼ tsp. onion powder
  • ½ tsp. salt
  • Black pepper
  • 6 – 8 boneless pork chops, about 1” thick

Instructions: 

Preheat oven to 425˚F.

In a small skillet heat oil and butter over medium heat.  Add remaining ingredients except pork chops; heat for a few minutes until fragrant.  Do not let garlic brown.

Spray a 9×13 baking dish with non-stick spray.   Place pork chops in dish.  Pour part of the heated mixture over chops.  Turn to coat.   Top pork chops with remaining oil mixture, making sure that some of the garlic and spices are on top of each pork chop.  Sprinkle lightly with additional salt and pepper.

Place in preheated oven.  Bake for 10 minutes.   Baste with oil mixture from pan using a spoon.   Reduce heat to 400˚F and bake an additional 15 – 20 minutes, basting one more time during the remaining cooking time, until cooked through (depending on thickness/size of your pork chops).

Whole cuts of pork should be heated to an internal temp of 145 plus a 3 minutes rest period before cutting.  You always want to let whole cuts of meet rest anyway to seal in the moisture.