Pork with Pineapple and Sesame Broccoli

I adapted this recipe from a food magazine I randomly started getting in the mail a few months ago. It was a little more involved than my normal weeknight dinners, but it was SO GOOD and I will definitely be making it again. So much flavor!

Pork with Pineapple and Sesame Broccoli
Serves: 4

4 boneless pork chops
Kosher salt
fresh ginger, 1-inch piece, peeled and finely grated
1 garlic clove, finely grated
1 tbsp. plus 2 tsp. balsamic vinegar
1 tbsp. plus 2 tsp. liquid aminos (or soy sauce)
1 head broccoli
3 shallots, thickly sliced
3 tbsp. olive oil, divided use
2 tbsp. sesame seeds
1/2 small pineapple, peeled and cut into 1/2 inch pieces
1 tbsp. unsalted grass-fed butter

1. Place a roasting pan in the oven; preheat oven to 450 degrees.
2. Whisk ginger, garlic, 1 tbsp. vinegar and 1 tbsp. soy sauce in a small bowl. Set aside.
3. Chop broccoli into florets. Blanch broccoli in a large saucepan of boiling salted water until bright green, about 10 seconds. Transfer to a rimmed baking sheet; let cool. Pat dry and toss in a medium bowl with shallots, 2 tbsp. olive oil and sesame seeds; season with salt.
4. Heat remaining 1 tbsp. olive oil in a large skillet, preferably cast iron, over medium-high heat. Season pork chops with salt and cook, undisturbed, in large skillet about 5 minutes. Turn and cook until an instant-read thermometer inserted into the thickest part reaches 135 degrees. Transfer to a cutting board and let rest for 10 minutes.
5. Pour off fat from skillet and cook pineapple, tossing often and adding a splash or so of water if needed to keep mixture saucy, until slightly softened and browned in spots (about 3 minutes). Add 1 tbsp. butter along with any pork juices on cutting board; toss until sauce is glossy. Stir in remaining 2 tsp. vinegar and liquid aminos. Season with salt.
6. Meanwhile, transfer broccoli mixture to hot roasting pan and roast until lightly browned, about 10 minutes. Add to reserved dressing and toss to coat. Serve pork with pineapple and broccoli.

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Shrimp Marinara

It was 5:30 one night this week and I realized I hadn't even started thinking about what I would make for dinner. I looked through my freezer and refrigerator and threw together this quick dish. Delicious, simple, fast and healthy!

Shrimp Marinara
Serves: 4

16 oz. shrimp, raw (peeled and deveined) - I used a bag of frozen shrimp that I had on hand
1 large bunch of asparagus, cut into 2 inch pieces
2 medium zucchini, sliced
1 cup whole wheat pasta, uncooked
15 oz. Marinara sauce
2 tsp. olive oil
2 tsp. grass fed butter

1. Boil pasta according to package directions. Drain and set aside.
2. While pasta is cooking, heat oil and butter in a large skillet over medium heat. Once hot, add veggies to the pan and saute until tender, approximately 8 minutes.
3. Add shrimp to the pan and cook just until pink, flipping once during cook time.
4. Add marinara sauce to the pan and heat through.
5. Add pasta, stir until well combined.

If you are following the Portion Fix nutrition plan each serving is 1 tsp., 1 green, 1 red and 1 yellow.

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Buffalo Cauliflower Bites

If you like spicy you will love this appetizer/side dish! The typical basket of buffalo wings in a restaurant has an incredible amount of calories, and that’s before you dip them in creamy blue cheese sauce. Each fatty, fried chicken wing basted in buttery hot sauce has about 72 calories, and they’re served by the dozen.

These vegetarian buffalo cauliflower bites will have even the most ardent meat lovers craving more. The baked cauliflower florets are covered in a much healthier version of buffalo sauce that has the same tangy, spicy flavor and they are paired with a two-ingredient blue cheese sauce.

Buffalo Cauliflower Bites

Serving Size: 3/4 cup cauliflower and 3 tbsp. sauce

1/2 cup low-fat Greek yogurt
2 tbsp. crumbled blue cheese
6 cups cauliflower florets
1/2 cup hot pepper sauce
1/3 cup rice vinegar
1 tbsp. cornstarch
2 tsp. ground chili powder
1/4 tsp. garlic powder
1 tsp. pure maple syrup
1 tsp. olive oil

1. Preheat oven to 350 degrees.
2. Combine yogurt and cheese in a small bowl; mix well and refrigerate until needed.
3. Lightly coat large baking sheet with cooking spray.
4. Place cauliflower on baking sheet. Coat cauliflower lightly with spray. Season evenly with 1/4 tsp. salt.
5. Bake for 20 minutes or until tender-crisp.
6. While cauliflower is baking, combine hot sauce, rice vinegar and cornstarch in medium saucepan. Whisk until cornstarch is dissolved.
7. Add chili powder, paprika, garlic powder, onion powder, maple syrup, oil and remaining 1/4 tsp. salt. Whisk to blend.
8. Heat hot sauce mixture over medium-high heat; cook, stirring frequently, for 10 minutes or until thickened. Set aside.
9. Pour hot sauce mixture over baked cauliflower (on baking sheet); mix well.
10. Return cauliflower to oven and bake for 5 additional minutes.
11. Serve hot with dipping sauce.

Nutritional Information per serving
Calories: 72
Total Fat: 2 g
Saturated Fat: 1 g
Cholesterol: 3 mg
Sodium: 409 mg
Carbohydrates: 10 g
Fiber: 2 g
Sugars: 5 g
Protein: 3 g

If you are following the Portion Fix nutrition system each serving is 1 green and 1 tsp.

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Fixate Turkey Chili

Fixate Turkey Chili

Serves: 8 (approximately 1.5 cups each)

2 tsp. coconut oil (I used olive oil)
1 medium onion, chopped

1 medium green bell pepper, chopped (I used orange)

1 medium red bell pepper, chopped

2 cloves garlic, finely chopped

1 lb cooked 93% lean ground turkey breast (I used 1/2 lb turkey and 1/2 lb ground beef)

2 cans beans, rinsed and drained (I used Pinto)

1 can diced tomatoes

1 cup red wine

1 tbsp. ground chili powder

1/2 tsp. Himalayan salt

1. Heat oil in large saucepan over medium-high heat.

2. Add onion and bell peppers; cook, stirring occasionally, for 5-6 minutes, or until onion is translucent.

3. Add garlic; cook, stirring frequently, for 1 minute.

4. Add turkey, beans, tomatoes (with liquid), wine, chili powder and salt. Bring to a boil. Reduce heat; gently boil, stirring occasionally, for 20 minutes, or until slightly thickened.

Fixate containers per serving: 1/2 green, 1 yellow, 1 red, 1/2 teaspoon

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