Roasted Pork Loin
Posted Wednesday, January 16, 2008 by Susan Bowman
Roasted Pork Tenderloin


Just because I am not a vegetarian doesn't mean I don't eat healthy. I am a carnivore, and I love it. Lean is the way to go, in moderation. I love pork. My favorite cut is the tenderloin. I usually roast this with vegetables. Pork is very nutritious. Some studies even show that pork aided in weight loss because of the protein in the diet.



My favorite recipe for Roasted Pork Tenderloin:
I usually make this in a Reynolds Oven Bag, keeps it moist.

  • 2 or 3 Pork tenderloins
  • Fresh ground black pepper
  • 1 1/2 cups of apple juice
  • 3 tablespoons dried rosemary
  • 4 tablespoons of chopped garlic (I use Polaner, in a jar.)
  • 1/3 cup of Dijon mustard (if you like)

Combine all Ingredients in the Reynolds oven bag, let marinate in refrigerator for a few hours. Then place in oven to cook for about 1 hour at 350F.

I like to serve this with Italian seasoned roasted red potatoes, and steamed carrots. Here is a quick and easy recipe for the potatoes;

5lb bag of Red Potatoes, washed and diced
A little olive oil to coat potatoes
2 packets of Good Season Italian Dressing mix
Fresh ground black pepper (to taste)

Combine all ingredients and bake on cookie sheet for about 45 minutes.

It is really delicious and filling, make it with any sides that you like. If you want to go a little more low carb, remove the potatoes and add a salad.  Enjoy!
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Vegan Casseroles for Your Family Dinners
Posted Friday, December 28, 2007 by Debby Crowson
Casseroles are probably one of my favorite things to make~delicious as well as an easy and quick family dinner!  By making the healthy choice and opting for a vegan casserole, you're one step closer to healthy eating.

I found some tasty-looking recipes online, please leave a comment if you try one out or have suggestions for making it better!

Vegan Cheesy Macaroni Casserole (from About.com)
INGREDIENTS:
1/2 cup nutritional yeast
1/3 cup flour
1 cup vegetable broth
1 1/2 cups water
1 1/2 tbsp soy sauce
1/2 tsp garlic powder
1/4 tsp paprika
1/4 tsp dried basil
1/4 tsp oregano
1 4 ounce can tomato sauce
2 cups macaroni, cooked

PREPARATION:
Pre-heat the oven to 350 degrees.

Combine the nutritional yeast and the flour in a saucepan. Place the mixture over low heat, stirring until lightly toasted.

Slowly add the broth, stirring to make a thick batter.

Add water 1/4 cup at a time until the sauce is smooth and slightly thick. Add the remaining ingredients, except the macaroni and stir well.

Place the cooked macaroni in a casserole dish and stir in the sauce.

Bake for 30 minutes, or until sauce bubbles.  


Mexican Lasagna (or Enchilada Casserole)
(thanks to Susan Jackson at the Fat Free Vegan Kitchen)
INGREDIENTS:
1/2 large green bell pepper, chopped
1/2 large red bell pepper, chopped
1/2 jalapeño pepper, finely chopped (optional)
2 cloves garlic, minced
1 large onion, chopped
corn tortillas--at least 12
3 cups (28 ounces) fatfree refried beans
2 medium tomatoes, diced
1 tsp. chili powder, divided
1/2 tsp. cumin, divided
3 cups black beans, rinsed and drained
1 cup salsa
1 can enchilada sauce (or 1 1/2 cups homemade)
sliced black olives

PREPARATION:
Preheat oven to 375 F.

In a non-stick pan with a little water (1 tbsp.), sauté the peppers, garlic, and onion for about 3 minutes, or until softened. Set aside.

Spray a 9 X 13-inch baking pan with non-stick spray. Line the bottom with a layer of tortillas (you may cut some of them to fit). Make sure you cover the entire bottom of the pan.

Stir the refried beans and spread half of them evenly over the tortillas. Cover the refried beans with half of the pepper-onion mixture and half of the tomatoes; sprinkle with half of the seasonings and half of the black beans.

Add another layer of tortillas and repeat the layers of the other ingredients. Spread the cup of salsa over the final layer of black beans. Cover with a final layer of tortillas, pour the enchilada sauce over the top, and sprinkle with black olives. Cover and bake for about 30 minutes or until hot throughout. It will be easier to cut if you allow it to cool for about 10 minutes before serving.


Vegan Mexican Stew (from All Recipes)
INGREDIENTS:
5 medium potatoes, peeled and cubed
2 carrots, chopped
1 stalk celery, chopped
4 1/2 cups water
4 cubes vegetable bouillon
1 tablespoon olive oil
1 large onion, diced
4 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 1/2 tablespoons seasoned salt
1 (29 ounce) can hominy, drained
1 (28 ounce) can diced tomatoes with green chile peppers
salt and pepper to taste

PREPARATION:
Place the potatoes, carrots, and celery in a pot with enough lightly salted water to cover, and bring to a boil. Cook about 10 minutes, until slightly tender. Drain, and set aside.
Place the 4 1/2 cups water and vegetable bouillon cubes in a pot. Bring to a boil, and cook until bouillon cubes have dissolved. Remove from heat, and set aside.
Heat the olive oil in a large pot. Saute the onion and garlic until tender. Season with chili powder, cumin, and seasoned salt. Mix in the potatoes, carrots, and celery. Cook and stir about 2 minutes, until heated through. Mix in the water and dissolved bouillon cube mixture, hominy, and diced tomatoes with green chiles. Bring to a boil, reduce heat, and simmer 45 minutes. Season with salt and pepper to taste.
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Easy Dinner: Potato-Style!
Posted Wednesday, December 12, 2007 by Jennifer Sexton

With the busy holiday season upon us, and college students finishing up this semester of school, now is as good of a time as any to take advantage of healthy easy to make dinners.  While we are on the topic of potatoes, I have to remind you how simple it is to have a baked potato bar for dinner!  To simplify things further, bake the potatoes in advance and refrigerate them.  Then just zap them in the microwave on the night you have the least amount of dinner-prep time.

If you are like me and occasionally forget the details on baking a potato, don't feel foolish.  The Internet is a fabulous resource:  Howtobakeapotato.com

Once you've mastered the hard part, setting up your bar will be easy!  Just gather any toppings you and your family desire.  Here are some suggestions:

tofu sour cream
chives
salsa (my personal favorite)
diced onions
black olives
mushrooms
steamed broccoli
sausage-style veggie crumbles
Betty Crocker Bac-o's Bacon Flavor Bits
steamed broccoli (or any vegetable you like!)
ranch dressing (we use organic non dairy ranch by Organicville)
shredded vegan cheese

Everyone can assemble their potatoes to their own tastes, which should satisfy even your pickiest family member (whether that be your spouse or your toddler).

If you choose large baking potatoes, one of these will be a filling meal.  (Although you might consider dessert just in case.)

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