Pork Stir-Fry

Wok this Way, Devotees of Dainty Cooking!

This is such a terrific recipe, and it really takes about 10 -- 15 minutes to do, thanks to the miracle of frozen veggies. Also, I usually buy a more-standard 2-lb pork tenderloin, and then I freeze half to use for kebabs or cutlets. This stir fry bursts with flavor, though, and the crunchy veggies are just perfect in this warm, slightly sweet sauce.

Pork Stir-Fry

You'll need:

1 lb. lean pork tenderloin, chopped into small chunks or in long strips, to your preference
2 t. peanut or sesame oil
4 minced cloves of garlic
1 T. grated ginger (I like to grate it fresh, but you can use dried ginger, just use less since dried herbs/spices tend to be more intense)
1 t. red pepper flakes (optional)
1 lb. frozen stir-fry veggies (pick a big bag of your favorites!)
1 t. cornstarch
1/4 C. water
1 t. orange marmalade*
3 T. reduced-sodium soy sauce
1 t. rice vinegar (you can totally use regular vinegar)
1 T. unsalted soy nuts (you can substitute pine nuts or sesame seeds if you like)

Get your wok or a big skillet all heated up, over medium-high heat. Add in 1 tsp of the oil and brown your pork until just done. Reserve and keep warm. Add in your other t. of oil and then the garlic, ginger and pepper flakes (if using). Let these get blended and fragrant, about 1 -- 2 minutes. Then toss in your frozen, un-thawed veggies. These will need to cook until thawed, about 6 -- 8 minutes. Stir occasionally, making sure they get good and coated with the ginger and garlic. Meanwhile, mix up your cornstarch and water. When your veggies are soft, add in the soy sauce, vinegar, marmalade and cornstarch mixture, and then bring it all to a boil. Finally stir in your pork and let it all get heated together. Top with soy nuts and serve over warm brown rice!

Also, I have found these wonderful egg rolls by Kahiki, in the frozen section of your grocery store! The vegetable egg rolls are only 70 calories each and they're really crunchy and good, so have those baking while you're whipping up this very easy stir-fry. It's only 5 pts on WW, so about 275 -- 325 calories.



* I ran out of orange marmalade and didn't realize when I started cooking last night! Story of my life... Anyway, I mixed up 1/2 t. of reduced fat peanut butter, 1/2 t. of honey and a splash of lemon juice and used that as a substitute, and HONEY, it was GOOD.

Beef Stroganoff

This is one of my husband's very favorite dishes, and who can blame him? It's creamy, rich and involves noodles! I always think of it as gourmet Hamburger Helper. This version is nice and lean, making it only 6 WW points per serving, about 375 -- 400 calories, and it makes 4 nice-sized helpings. This is also a recipe I'm particularly proud of, since he's never figured out that it's low calorie.

Beef Stroganoff, the Dainty Way

You'll need:

6 oz. egg noodles, cooked, drained and kept warm
10 oz. lean beef loin, cut in long strips.
1 thinly sliced, small onion
2 C. sliced mushrooms (I love to use baby bellas for this!)
1 T. unsalted butter
4 t. flour
1 C. low-sodium beef broth
1 t. Dijon mustard
1/2 t. each paprika, salt, fresh ground pepper
1/4 C. light sour cream

Brown your beef in a large skillet and transfer to a good-sized plate. Spray the skillet with Pam (or similar) and saute the onion and mushrooms until soft and fragrant. Transfer these to the beef plate. Keep that plate warm!

Next, melt your butter and gradually sprinkle in the flour. Cook, stirring, until bubbly. Slowly stir in the broth, then add mustard and seasonings. Cook, stirring, until nice and thick. Finally stir in the sour cream, and combine well into the sauce. Add in your beef plate, and let them get heated through.

You can either serve this over the noodles or stir the noodles into the skillet at the last minute and get everything nice and combined. I sprinkle each plate with freshly chopped parsley and serve with some whole wheat rolls and a big salad!

Easy Bread Spread

This is one of my very favorite Dainty tricks: I buy a nice loaf of "Take and Bake" bread (get the whole wheat kind for extra fiber!) from the bakery of my grocery story (the beloved Harris Teeter) and dress it up for company. This spread I created the other night is delicious and easy. You can make huge batches of it and refrigerate it -- as I used to do with the full-fattening version I once made. It's only 1 point on WW, and around 100 calories (estimated). Plus the whole Wheat bread, that makes an easy and delicious 3 points for 1/4 a slender loaf!

Bread Spread

Preheat your broiler to 500.

You'll need:

1 baked baguette, whole wheat, preferably
1/2 lemon: the zest and juice
1 -- 2 oz Feta cheese (you can use flavored or regular, depending on what flavor medley you want with the main dish)
1 triangle of "Laughing Cow" lite cheese -- any flavor!
1 -- 2 T. minced garlic (to taste)
freshly chopped basil, parsley or chives -- about 1 -- 2 T. each, or whatever you may be in the mood for.
1/4 C. fat-free butter spray (Parkay or I Can't Believe It's Not Butter, or you can substitute margarine of any brand, so long as it's softened before you toss it in the food processor)

This is a recipe full of variables, which you can use to your advantage. If you want to make a garlic bread, then use more garlic, and season it with chopped chives and parsley, plus use the garlic flavored Laughing Cow cheese. If you want a lighter, herbier taste, go with plain cheese, chopped basil and then add a little salt and pepper. Be creative! If I'm serving a heavy, flavorful dish, I go with a plainer bread, whereas if I'm serving a more bland pasta dish, I serve the garlic flavor.

First slice your baguette down its full-length so you've got two long, even halves of the loaf. Then gently score each half into 8 equal portions (so you can easily cut it into pieces later, and also to allow the spread to melt into these cracks). Now toss your lemon zest, juice, and cheese into the food processor and let them get good and blended. Finally blend in the butter substitute (or margarine) and get the spread nice and combined (using your spatula to smoosh down unruly ingredients if necessary in the blending process). Take the spread and divide it, spreading each half evenly over your baguette halves. Then broil the bread 5 inches from the heat, about 5 minutes or until golden and bubbly.

This is so good, my husband always goes back for seconds, and he's not even a bread freak like I am!

Tiny-Waist Tacos

This is such a great, easy supper that really does not reveal in any way that it's super light. My husband loves these tacos, and I let him pile his high with his own condiments, though I stick to reduced-fat sour cream and light cheese -- with lots of shredded lettuce! Also, I usually make some brown rice and mix in a cup of fresh or frozen/thawed corn in the last minute or two of boiling, plus some salt, pepper and paprika for an easy Spanish rice to go with these delicious, fulfilling tacos.


Tacos for a Teeny-Tiny Waist
You'll need:

8 taco shells, any brand, heated
2 T. chili powder
1 T. cumin
2 tsp. olive oil
2 tbsp. minced garlic
1 small onion, diced
8 oz. lean ground beef (you can definitely substitute chicken or ground turkey with this!)
8 oz. tomato sauce
8 oz. drained, rinsed kidney beans (or any other bean you like! You can use corn or peas, also)

First heat your tacos in the oven, according to package directions. Then heat a skillet over medium and add the cumin and chili powder, letting them toast for just 30 seconds until fragrant. Then add the oil and stir together with the spices, into a paste. Toss in the onion and saute until soft, about 3 minutes. Add the garlic and let it get warm, about 1 minute. Finally add in your beef and brown it all over. Then pour in the tomato sauce and beans, stirring until combined, letting all the flavors mingle, about 5 minutes.

I know this is only 6 points on WW for two tacos (around 350 calories), each with 1/4 C. meat filling and 2 T. of reduced-fat sour cream. I usually mix parsley and chives into the sour cream before dolloping for a nice extra zing. These are so good and delicious, and my husband is always so happy to come home to them!

Chicken and Dumplings

Yesterday it was freakishly and suddenly cold, with a decidedly unpleasant cold rain crashing into the Deb's readiness for Spring and so I felt the urge to make some comfort food. My husband loves him some chicken and dumplings, and I use this recipe to make delicious dumplings of a low-fat variety. They're also great when a loved-one has a cold or the flu! They're warm and tasty and very low in fat/calories!

Chicken and Non-Dumpy Dumplings
You'll need:

1 1/4 lb chicken breasts, boneless skinless, cut into 1" chunks
2 T. flour
1/8 t. salt
1/8 t. pepper
2 t. canola oil
2 leeks, white and light parts online, thinly sliced
2 -- 3 shallots, thinly sliced
2 medium carrots, chopped
2 celery stalks (I use the leafy ones for extra flavor), chopped
1 bay leaf
1 t. thyme
2 1/2 C. low-sodium chicken broth
1/2 C. apple juice
1/2 C. fresh or frozen/thawed peas

Heat a large sauce pan over medium high heat. Meanwhile, take your chicken breasts and sprinkle them with a little salt and pepper, each side. Mix the flour, and the 1/8 tsps of salt and pepper together. Sprinkle 1 T. of this mixture onto the chicken. Heat oil in the sauce pan and then add the chicken. It should sizzle when it hits the heat! Brown the chicken to just barely golden, then remove to a plate. Into the same pan, toss in your leeks and shallots. Let them get soft and fragrant, about 4 minutes. Add in carrots, celery, bay leaf and thyme, stirring all together. Cook until flavors are combined, about 6 -- 8 minutes. Add in chicken broth, apple juice and reserved chicken. Bring to a boil and then let simmer, partially covered, for about 8 minutes.

Meanwhile, work on your dumplings ...

For Dumplings:
2 T. flour
2 T. cornmeal
3/4 t. baking powder
1/4 t. salt
1 T. chopped parsley
1/4 C. milk

Sift flour, cornmeal, powder and salt together. Stir in parsley gently. Slowly add in milk until just combined. As chicken mixture finishes simmering, plop tsp. of the dough into the hot, bubbly water. They'll swell up a bit, so spread them out. Cover, simmering for another 4 -- 5 minutes until cooked through, perhaps gently turning once. Add in peas and cook for another 2 minutes. Serve in 1 C. servings; serves 6. I serve this with some crusty bread slices or over brown rice. A perfect cold weather meal, very filling and extremely tasty. Only 4 pts. on WW, or about 250 calories.

Valentine's Day

I really do feel that if you try to stick to any sensible diet plan on 2/14, you will be thwarted by your co-workers, your girlfriends, your sweetheart and the world at large. The television box has made it very clear: Today you MUST eat delicious things in heart shaped boxes! Don't be one of those lame lady lovers who pitches a fit over the well-meaning box of truffles offered her because CLEARLY your significant other is trying to ruin your life/diet with chocolate... Take it as a compliment that he likes how you look enough to not even assume you're ON a diet! Politely eat a couple with him (who doesn't like to share something that comes in a heart-shaped box?!) and then take them to work tomorrow to share!

Me, I love Valentine's Day. I plan it as a deliberate cheat day and make sure to make my husband's favorite things. Also, I like to bring in food for the people I work with, since I always think it's a drag to have to work when you should be half naked somewhere covered in rose petals (or similar, whatever does it for you). That being said, I'm not a proponent of the commericialism that goes with V-day. I don't think it should be at all about expensive gifts or going out to eat. Write a personal love letter and make these delicious steaks instead!

Valentine's Day Office Cake
This is so easy! No baking and everyone is always impressed with the presentation!

1 store bought angel-food cake (though if you have a good recipe for angel food cake, go ahead and make your own!)
1 large tub frozen whipped topping, thawed
1 tsp. almond extract
red food coloring
1 16 oz. can cherry pie filling
1 16 oz. can strawberry pie filling
cinnamon hearts

First, using just one or two drops of red coloring, dye your whipped topping pink and add the almond extract.
Take your cake and cut it evenly into thirds, like a three-layer cake would be. Spread 1/3 cup of EACH filling (or more, to taste) on the first layer and then top generously with pink topping -- you want it to gently ooze out the sides when you press the second layer down on top. Repeat for layer #2 and then top with final layer. Now, make sure the cake is on it's serving tray (your cake carrying dish or what have you). Take remaining filling and pour into the center hole, filling to the top (don't let it overflow!). Cover with remaining whipped topping and thoroughly ice the top layer. Decorate with cinnamon hearts and serve.



Now for dinner with your darling...

Bacon Wrapped Filets

I finally have figured out how to make a decent steak -- considering that we don't have a full-sized grill. There was a time in my life that every piece of meat I slapped down in front of my husband was likely to "moo" at him.

4 medium filet mignons (I try to make four, since this is one dinner that you really want to enjoy twice, as leftovers. But if you're on a budget or just don't want to make this much meat, don't worry. You can simply buy two steaks. Everything else except the bacon will remain the same)
1 C. drinkable red wine (I like a Cabernet Sauvignon called "Dynamite"; I believe it's a California wine, but I'm not sure. My friend Megs is the wine expert)
1 T. Good Seasons garlic/herb flavor (these are the packets you buy near the salad dressings, if you're into making your own salad dressing)
1 T. freshly ground pepper

Trim the fillets of excess fat and on the sides of each, carve a little pocket into the interior of the steak. Then, pop into a plastic bag with a good seal on it. Add wine, seasonings and pepper. Marinade up to 8 hours, though even a good hour long soak will turn the steaks a pretty red color and add lots of flavor!
When you're ready to start cooking, first take the steaks out and let them get to room temp. You never want to toss a cold hunk of meat onto a hot pan. It won't cook evenly and you'll get a lot more smoke. Next, heat a sauce pan to screaming hot. This is important. Also, preheat your oven to 450. Make sure the pan you use is oven-safe! You're going to sear your steaks and then pop them in the oven in the same pan.

4 slices bacon
5 oz. blue cheese
3 oz. drained jarred mushrooms (I like the chopped portobellos)
1 t. Good Seasons

First gently brown the bacon. Don't cook it through, just barely get it started. Drain and let cool. Next, combine cheese with mushrooms and seasonings. Divide this mixture evenly and stuff into those little steak pockets you made. Wrap the bacon around each fillet (make sure sure sear the bacon's seam in the pan as soon as you place each steak onto the heat -- this will guarantee you that your bacon won't fall off in the middle of baking). Heat 1 -- 2 T. of oil in the hot Hot HOT pan and let it get good and hot. Drop your steaks in and prepare yourself for the smoke. Let them cook up a good "crust," searing for about 3 minutes. Flip your steaks and then, making sure there is NO EXCESS OIL in your pan (!!! house fires suck, ya'll), place the whole pan in your heated oven for about 10 minutes.
Finally, take the steaks out and place on a plate, then top each with a small pat of butter. Tent and let rest for 5 minutes before serving.

These are really ridiculously good, especially if your man likes a good steak. Hey, even if you're single, invite another single buddy over and treat them to a nice meal! They'll appreciate not being alone on V-Day, too. And you'll avoid the stupid crowds at restaurants, etc. tonight.

Be sure to buy a decent cut of meat. Ask your butcher if you're not sure. This is another excellent reason to get on good terms with the people who work at your grocery store. My butcher will even reserve special cuts of meat for me behind the counter if I tell him in advance I'll be cooking something special.

Otherwise, have a lovely Valentine's Day. Listen to your favorite music and open a bottle of wine while you cook.

Pork Tenderloin Roast

The Deb has a few life-affirming rules, one of which is, "if your diet doesn't allow you to have pork, bread or any other main staple of food from that 1950s pyramid, DITCH THAT DIET!!"

Also? The Deb loves pork. She's a southern girl through and through. Give her enough time and she'll slap bacon around everything in a kitchen. You found five dollars in a pants pocket? Wow! That could only be made better if the five dollars was wrapped in bacon!! Anyway. Pork is a great diet meat because so many cuts of it are nice and lean. This recipe is perfect for a Sunday because this is great to be cooking away for a nice post-church luncheon or just to brace yourself for the coming week.

Pork Tenderloin Roast
Preheat your oven to 400 and spray your roasting pan. Oh, and The Deb has a little trick about roasting pans -- if you don't feel like busting out your big guns (i.e. the huge roaster you use once a year for Thanksgiving turkey, etc.) just put a smallish wire cooling rack inside a 9 x 13 baking pan. This makes cleanup a lot easier and saves you the hassle of coaxing your enormous Calphalon roaster out of hiding.

You'll need:
2 lb. pork tenderloin, trimmed of all visible fat
2 t. olive oil
1 t. EACH: garlic salt, onion salt
2 T. EACH: fresh chopped basil, parsley, oregano and thyme. If you only have dry herbs, reduce size to teaspoons vs. tablespoons. Dried herbs are always more potent than fresh so you always use less!
a little more salt and freshly ground pepper, just to your own taste

Mix all your herbs together and then rub the oil onto the roast. Then rub in all the herbs, making sure to coat all sides of the roast. Then pop it in the oven for 30 -- 40 minutes. Let it settle for about 10 minutes before carving. Makes 6 servings amd goes perfectly with rice and a veggie side or salad. Also? Only 3 WW points, holy moly. So it's about 175 calories, and very low in fat. And it makes you feel all down-home with your bad self. Which is such a nice way to feel when it's so cold outside and you're still able to stick to a healthy, easy supper!