Supper-Time Sunday!

I have a wide assortment of different recipes for you this week - all delicious! Definitely a great week of delicious eats.

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MOM'S STOVETOP PORK RIBS

Recipe + Photo Courtesy of Allrecipes.com

Oh man oh man! These were sooooo good! I was extremely skeptical about the cooking technique but these ribs turned out super tender and flavorful. I only had 7 country style pork ribs (meaning that they were boneless) and I used tamari instead of soy sauce to keep it gluten free. 

A lot of the reviews talked about the saltiness of the dish. Truth be told, the more of the sauce that ends up on your actual rib the more salty it will taste. Next time I make this (because there WILL be a next time) I will probably cut back on the tamari. Probably try 1/4 - 1/3 cup instead of 1/2. 

Also, the cooking time is way off. I think my water took at least an hour to boil down and I was conservative about it. Plan ahead and give it the time to boil down - you won't regret it. 

Even with 10 cloves of garlic it didn't taste overly garlicky to us. The whole family loved them. Try this one out! You won't be disappointed!

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OVEN ROASTED SWEET POTATO WEDGES

Recipe + Photo Courtesy of Food.com

I served these on the side with the pork ribs and they were delicious. I would've liked them to be a bit more crispy than they turned out but I think that could be achieved by letting them sit on broil for a few minutes at the end of the cooking time.

Sweet potatoes can be incredibly frustrating to cut. I didn't want to fight with them this time so I peeled my potatoes, pricked them a few times and microwaved them for 3 minutes. It was only a short time and the potatoes were not cooked through but they softened so that they were MUCH easier to cut!

The only thing that I changed about the recipe was that I used date sugar instead of the brown sugar. My boy {N} GOBBLED these down! My girl [A] is still very skeptical of sweet potatoes but at least she tried these. 

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COPYCAT SHAMROCK SHAKE - HEALTHY, PALEO VERSION

Recipe + Photo Courtesy of Primally Inspired

We had these shakes for breakfast this very morning and they were delicious and filling. Very thick and creamy. Cute hubster said they tasted fresh and green. 

I didn't use the honey in the recipe and instead used 1 banana and a little over 1 Tbsp stevia. Since I was sharing it with cute hubster I knew he would want it to be more sweet than I usually make things. I also didn't have peppermint extract - just mint extract. It still worked but I think that it would be even better with peppermint extract. Yes, they are different. 

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LIGHT 100% WHOLE WHEAT ROLLS

Recipe Revisit from here

Obviously, I can't eat these anymore because I have to eat gluten free; however, my extended family loves them so much that I am still asked to make them from time to time. 

My mom and I discovered something amazing about these this past Sunday... you can completely skip the first 2 risings! All you have to do is to make up the dough, form the rolls and let them rise for 40 minutes before you put them in the oven. They turned out perfectly and I think that some of the rolls were even bigger than when I let them rise for the extra 1 1/2 hours! 

So without those risings these take just over an hour to make from start to finish - awesome!

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QUESTION FOR MY DEAR READERS: I still haven't gotten any recipe recommendations! Surely you have tried something lately that you loved? Share the love with me!

Loves...Shayla

Supper-Time Sunday!

Time for another recipe round up for this week!

BAKED SOY LEMON CHOPS

Recipe + Photo courtesy of Allrecipes.com

This is an extremely easy recipe that comes together in no time. I read in the reviews that many people suggested cutting back on the amount of soy sauce. Since I only had 1/3 cup of Tamari this was really convenient for me; however, I was still very disappointed about the amount of marinade that was leftover. I put my chops in an 8x8 pan and there was enough marinade for at least twice the number of pork chops this recipe calls for.

Tha being said, the flavor was really good and instead of basting the meat we just turned the chops over. Cute hubster loved it. There are enough recipes out there to try that I wouldn't do this one again but it is a delicious and easy recipe if you are looking for one!

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PEANUT BUTTER FUDGE PUDDING CAKE - IN THE CROCKPOT!

Recipe + Photo are courtesy of The Sister's Cafe

I love easy desserts. Even though I can't eat them I love making them for other people. This was the perfect option for my little girl's birthday. It came together so quickly and cooked perfectly in the crockpot. I can't say how it tasted because, like I said, I can't eat it but it got great reviews from the people at the party. I got the impression that it is really rich and a little goes a long way but people still really liked it.

I didn't change anything about this recipe and followed the cooking time exactly. 

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BANANA OAT BREAKFAST COOKIES

Recipe + Photo courtesy of Watching What I Eat

I made these for my babies one morning when I wanted to change up breakfast. That wasn't such a great idea because they take quite a while to prepare and by the time they were ready I had had to find something for the kids to munch on anyways. BUT! They were well worth the wait. They were chewy and perfectly sweet. In fact, I felt like they were the closest cookies I have found that don't taste like a "healthy cookie" if you know what I mean.

I followed the recipe except that I omitted the walnuts and added 1 scoop vanilla protein powder and 2 tbsp ground flaxseed for some extra nutrition. The kids liked them but I think that mom and dad liked them more. 

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QUESTION FOR MY DEAR READERS: Tried any amazing recipes lately? Share the love with me!

Loves...Shayla

Asian Turkey Meatballs with Lime Sesame Dipping Sauce

I was a little bit skeptical about this recipe at first because I know how strong sesame oil and soy sauce can get, but the lime juice really offset both beautifully and came together in a wonderful meal that our whole family loved. Even my baby!

We actually used ground pork instead of turkey (turkey is so hard to come by) and our oven doesn't go up to 500 degrees so we just set it at 475. I am happy to report that everything still worked out just fine.

I don't know that I would say that this is my favorite meatball recipe. It is hard to compare with our beloved SWEDISH MEATBALLS or the CRANBERRY SAUERKRAUT MEATBALLS but it was a yummy and easy recipe.

I have found that using an ice cream scoop makes forming the meatballs MUCH easier. You just scoop it up and plop it in!

This recipe and the picture are courtesy of the wonderful site Skinny Taste and can be found at this link HERE.

Asian Turkey Meatballs With Lime Sesame Dipping Sauce

From Skinny Taste
Gina's Weight Watcher Recipes

Servings: 4 • Size: 3 meatballs • Old Points: 6 pts • Points+: 7 pts
Calories: 229.1 • Fat: 11.1 g • Carbs: 8.5 g • Protein: 24.3 g

·         1/4 cup panko crumbs

·         1-1/4 lbs 93% lean ground turkey (we only used 1 lb. Still delicious!)

·         1 egg

·         1 tbsp ginger, minced

·         1 clove garlic, minced

·         1/2 tsp salt

·         1/4 cup chopped fresh cilantro

·         3 scallions, chopped

·         1 tbsp low sodium soy sauce

·         2 tsp sesame oil

Dipping Sauce

·         4 tbsp low sodium soy sauce

·         2 tsp sesame oil

·         2 tbsp fresh lime juice

·         2 tbsp water

·         1 tbsp chopped fresh scallion

Preheat oven to 500°F.

Mix ground turkey, panko, egg, salt, scallions, ginger, cilantro, 1 tbsp soy sauce, and 2 tsp oil and mix with your hands until combined well. Shape 1/4 cup meat mixture into a ball and transfer to a baking dish. Repeat with remaining mixture. Bake until cooked through, about 15 minutes.

For the dipping sauce mix together lime juice, water, soy sauce, and remaining 2 teaspoons of oil in a bowl. Add scallions.

Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with *1 tablespoon sauce.

Serve meatballs with remaining sauce, about 1 tbsp per person. Chances are you won't use all the dipping sauce.

Makes 12 meatballs.

*When she says 1 tablespoon of sauce she isn’t kidding. This dipping sauce is strong and a little goes a long way!

Cranberry Sauerkraut Meatballs

Sound nasty? Well guess what? IT WAS DELICIOUS!!! Love love love love love. Not only did I love it, but so did my husband, mother, father, brothers, little sister, 3 year old toddler and 9 month old baby! It was great fresh, it was great as leftovers and it was REALLY easy to put together. 4 ingredients for the sauce? I can handle that.

If you have ever bought bagged meatballs you will know that they are expensive. I was interested in eating this for dinner, not in making this for a party. So I did homemade meatballs. I think I ended up with.... probably about 15 meatballs. What this means is that the sauce to meatball ratio was MUCH higher. But we loved the sauce so much. My kids ate no meatballs - just sauce over brown rice.

The nutritional information I have included with this recipe is based on the 66 servings you can get from the bag of meatballs that you buy. This is assuming you are taking this to a party. I made my meatballs homemade style and I have included my recipe for basic meatballs as well.

The recipe and picture are courtesy of Taste of Home and can be found at this site here: http://www.tasteofhome.com/recipes/Cranberry-Sauerkraut--Meatballs?pmcode=IMADV01T&_mid=2325232&_rid=2325232.558202.228586

CRANBERRY SAUERKRAUT MEATBALLS

From Taste of Home

·         1 can (14 ounces) whole-berry cranberry sauce

·         1 can (14 ounces) sauerkraut, rinsed and well drained

·         1 bottle (12 ounces) chili sauce

·         3/4 cup packed brown sugar

·         1 package (32 ounces) frozen fully cooked homestyle meatballs, thawed

In a 4-qt. slow cooker, combine the cranberry sauce, sauerkraut, chili sauce and brown sugar. Stir in meatballs. Cover and cook on low for 4-5 hours or until heated through. Yield: 5-1/2 dozen.

Nutritional Facts1 meatball with about 1 tablespoon sauce equals 53 calories, 2 g fat (1 g saturated fat), 11 mg cholesterol, 142 mg sodium, 8 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchange: 1/2 starch.

HOMEMADE MEATBALL RECIPE

From Shayla's Kitchen

Servings 15

1 lb. hamburger (or pork, chicken or turkey)

1/2 cup oats

1 egg, slightly beaten

3/4 tsp salt

Few grains pepper

1 tsp Worcestershire sauce

1/3 cup milk

Mix together all ingredient and roll into balls. Preheat a skillet over medium high heat and spray with nonstick cooking spray. Place meatballs in skillet and brown on all sides. Drain meatballs on a paper towel. Place browned meatballs in sauce in slow cooker and cook on low for 4 hours.

Honey-Glazed Pork with Garlic Mashed Potatoes and Roasted Broccoli

This delicious meal is a Prevention.com recipe. It is a restaurant quality meal that takes advantages of some very different flavors, techniques, and textures. We loved the glaze on the pork although I think I cooked ours a little bit too long and it got pretty sticky. Just make sure you leave it a bit liquid like and don't turn it into a thick syrup and you'll be fine. Also, the garlic mashed potatoes were pretty strong on the garlic so if you aren't a big garlic fan I would tailor the recipe a bit. As always, the roasted broccoli is AMAZING! If you haven't tried this method of cooking broccoli you MUST!

This recipe is courtesy of Prevention.com and can be found at this site here: http://recipes.prevention.com/Recipe/honey-glazed-pork-with-garlic-mashed-potatoes--roasted-broccoli.aspx

Honey-Glazed Pork with Garlic Mashed Potatoes & Roasted Broccoli

From Prevention, Eat Your Way Thin!

WORK TIME: 25 MINUTES / TOTAL TIME: 50 MINUTES / SERVINGS: 4
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1/2 c apple juice
2 Tbsp honey
1 Tbsp reduced-sodium soy sauce
4 cloves garlic, minced
1 1/2 lb pork tenderloin, trimmed
1/4 tsp cayenne
4 c broccoli florets
2 Tbsp olive oil
1/2 tsp salt
1 1/2 lb Yukon gold potatoes
1/2 c reduced-fat sour cream
1/4 c chopped parsley

1. HEAT oven to 400°F. Combine apple juice, honey, soy sauce, and half of the garlic in small bowl. Sprinkle pork with cayenne.
2. TOSS broccoli with 1 tablespoon of the oil on baking sheet. Sprinkle with 1/4 teaspoon of the salt.
3. HEAT remaining 1 tablespoon oil in medium ovenproof frying pan over high heat. Add pork and cook, turning once, until browned, about 8 minutes. Remove from heat. Pour juice mixture over pork and transfer to oven along with the pan of broccoli. Bake until pork and broccoli are done, 25 to 30 minutes.
4. PUT potatoes in medium pot while pork and broccoli cook and cover with cold water. Bring to a boil over high heat and cook until tender, 20 to 25 minutes.
5. LEAVE broccoli on baking sheet and transfer pork to cutting board. Return frying pan to high heat and cook juice mixture until a thick glaze forms, 3 to 4 minutes. Remove from heat.
6. DRAIN potatoes and return to pot. Add sour cream, parsley, remaining 1/4 teaspoon salt, and remaining garlic. Mash until smooth.
7. SLICE pork and put on plate. Drizzle with glaze and serve with mashed potatoes and broccoli.

NUTRITION (per serving) 481 cal, 42 g pro, 46 g carb, 7 g fiber, 15 g fat, 4.5 g sat fat, 560 mg sodium

Kalua Pork

It can be hard when you need or want to feed a crowd to know what to do that won't cost you an arm and a leg. And the more complicated the dish you pick the more exhausting time it is going to take to put it together leaving you feeling stressed and frazzled for your party. That is why this recipe is such an amazing one. Besides the fact that it only has THREE ingredients (four if you count water), it is a fix-it-and-forget-it recipe. The pork turns out flavorful and tender and it is also versatile. You can serve it over rice or potatoes or on rolls with barbecue sauce like we like to do. The cut of meat you will need is pork butt or shoulder (same cut). You can buy a 15 lb. package of this stuff for $30 from Costco. Feeding a large crowd for $30? Yes please.

The recipe and picture are courtesy of Mel's Kitchen Cafe and can be found at this site here: http://www.melskitchencafe.com/2009/08/kalua-pork.html

KALUA PORK
From Mel's Kitchen Cafe
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*Mel always makes a ton of this when cooking it because it freezes well but feel free to scale down the recipe as needed.*

10-12 pounds pork shoulder butt roast (don’t substitute a leaner cut of pork or it will be dry)
1 bottle liquid smoke
2 tablespoons sea salt (or hula salt if you can find it)
1 1/2 cups water

Preheat oven to 375 degrees.

Trim roast of large pockets of fat (but leave some fat on there to help the pork stay tender while cooking). Place pork in large roasting pan (the aluminum, deep roasting pans you can buy at the grocery store work great if you don’t own a heavy-duty roasting pan). Rub 2-3 tablespoons of sea salt into pork. Pour the bottle of liquid smoke over and around the pork. Pour the water around the pork.

Cover roasting pan TIGHTLY with two layers of aluminum foil.

Bake for 5-7 hours (don’t uncover while baking – let the steam and heat work it’s magic!).

Shred with two forks and serve with rice or on rolls with barbecue sauce.

*NOTE: If you want to put it in a crockpot cook it on low for 14-16 hours.

The Perfect Ribs

My brother-in-law LOVES BBQ sauce more than anyone I know or ever anticipate I will know. When he and my little sister were sealed in the temple my parents threw a big dinner party for them. We had Kalua pork, Marinated Manti Chicken and the most tender and mouth-watering ribs you have ever tasted. The ribs were so good that my brother-in-law hid a rack in the kitchen that he could have all to himself. Are you interested in how to obtain such delectable BBQ perfection? Get ready, my friends, for the process!

The picture is courtesy of Stag & Doe Restaurant and can be found at this site here: http://stagndoerestaurant.com/2010/09/from-the-grill-2/

THE PERFECT RIBS
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Step 1: After removing your rack from the container or package you bought it in, rinse the whole rack under cold water.
Step 2: Place rack on paper towels and pat dry.
Step 3: Rub rack down with your favorite rib rub of choice. You can find these rubs at practically any grocery store.
Step 4: Place rack in a roaster oven that has been lined with aluminum foil. (We do 3 racks in 1 roaster.)
Step 5: Place 1/2 of a sliced red onion over the top of the ribs.
Step 6: Place lid on roaster and cook on low for 6 to 7 hours.
Step 7: Let the ribs cool down. You can just turn off the roaster and wait or remove them to a platter to cool faster. You MUST let them cool down or Step 8 will be a nightmare for you because the ribs will fall apart. The onions are for flavor only so they can be discarded.
Step 8: Slap those beautiful babies on the barbecue. Cook on medium to medium-high heat, continuously basting with generous amounts of Sweet Baby Ray's Barbecue sauce, until ribs are cooked through, hot and to your desired amount of "done-ness."
Step 9: Lock yourself in a closet with a fork (no knife is necessary - these fall off the bone beautifully) and a roll of paper towels. Trust me - you won't want to share! 

*NOTE! A few secrets to remember about barbecuing meat: 1) Use tongs to turn. Poking with a fork will release valuable and tasty juices. 2) Don't squash the meat. Again - valuable juices will be lost! 3) Try to keep turning to a minimum. 4) Let the meat rest once it has finished cooking. This is the hardest step but try to forebear!