Pork Loin with Mushrooms

January 25, 2011 at 1:40 AM (Nutrition, Recipes)

Tonight’s meal was quite good. I had a thought in mind and it turned out quite well.


4 medium boneless pork loin chops, lean

1 Tbsp Toasted Sesame Oil

1/4 cup warm water

2 8-oz packages sliced mushrooms

6 oz white onion, thinly sliced

3 cloves garlic, finely minced or chopped

2 tbsp your choice meat rub

1 tsp Olive oil

1/3 cup organic brown rice flour

1 tbsp ground flax

First, rub down the chops with the olive oil, then sprinkle the meat rub. For tonight’s recipe I used a mesquite garlic rub. Coat each side well then put on a plate in the fridge for about 30 minutes.

Heat 1 tbsp Toasted Sesame oil in a skillet, heat  on high for a few seconds. Add in the onions and minced garlic, stir together allowing the onions to soften.  Add the sliced mushrooms and 1/4 cup warm water, cover and reduce heat to low. Simmer until mushrooms and onions are tender. Once they are done, remove from pan, set aside in a bowl.

Take the chops from the fridge. In a shallow dish, mix the rice flour and the ground flax. The flax is optional, but it adds a nutty flavour to the mixture, as well as added fiber.  Coat each chop in the rice flour. There should be enough sesame oil still in the pan, if not add a teaspoon more and heat it up. Add the loin chops and cook on medium, turning each chop every few minutes until each side is nice and brown and the pork is cooked thoroughly. Once they are done, pour the cooked onions and mushrooms over the chops evenly, continue to cook on medium until the mushrooms and onions are nice and hot.

Serve with your choice of veggies on the side.  Tonight we had salads with pine nuts and diced cucumbers and homemade vinaigrette dressing.

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Spicy Chicken and Rice

January 7, 2011 at 8:17 PM (Nutrition, Recipes)

My recipes tend to be a little of this, a little of that, so putting it into ounces and teaspoons is not always accurate, however, I will be as accurate as I possibly can.

I needed something quick and easy, both to cook and to eat, since tonight is Raid night in WoW with hubby, so we’ll be eating at our desks. LOL. I’m sure we’re not the only couple in America who do this.

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Coconut Lemon Tilapia or Chicken

October 5, 2010 at 1:16 AM (Nutrition, Recipes)

Coconut Lemon Tilapa Coconut-Lemon Chicken

Last week I tried a recipe. With the nutrition program I’m on, foods are limited, but creativity helps a great deal with the diet, and not becoming bored. Chicken, Fish, Turkey, Steak, Roast Beef.. I can have all of those things as long as I go by the portion size allowed. The image on the left is Coconut-Lemon Tilapia with Asparagus with a lemony seasoned sauce. The image on the right is Coconut-Lemon Chicken served with Sauteed Mushrooms and onions. The trick to lowering the fat content of sauteed Mushrooms and onions is to use only 1 tablespoon of butter (I used to use a whole stick), and use about 1/8 cup of tap water. use fresh crushed garlic, and cook covered on low.

Rice I pre-cook. I buy boil-in-a-bag brown rice and store it. A serving is 1/3 cup per meal, so I heat that up with a sprinkle of Bragg’s Liquid Aminos. It’s a soy sauce substitute.

So here’s the recipe. If you decide to try it, I would love to have your feedback, if you make any changes and how well they worked out for you. Thanks so much!

Tilapia (I buy it frozen in bulk packages)   – I also measure it after cooking. Frozen food weighs more apparently. Or Chicken.  Tilapia after cooking is 4 oz for a serving, Chicken breast is 3.5 oz per serving.

2 tbsp Coconut Oil
2 tsp shredded, unsweetened coconut
2 tsp lemon juice
1/2 packet Stevia (or whatever equiv of the liquid) (you could use a a teaspoon of sugar, or a teaspoon of Splenda if that’s your preference)
Mrs. Dash – Fiesta Lime Flavour

In a large skillet, heat the coconut oil til it’s clear, add the Tilapia filets. Cover, cook til thawed. Sprinkle Mrs. Dash over each filet (I used about a quarter to half teaspoon per filet, depending on size), drizzle a few drops of lemon juice (Lime if you’re past phase 1), sprinkle with coconut, sprinkle with Stevia. Cook uncovered at medium heat for a few minutes. Flip filets over, make sure the coconut is getting all wet with the oil and lemon, otherwise it will be way too dry and not taste good. Flip again, cover and simmer for a couple of minutes.  I cooked mine a bit longer, til it was not as watery. Frozen food can be watery if cooked covered.

Serve with rice or your favourite veggie. This recipe serves two, adjust as desired.

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