Spinach and Mozzarella Stuffed Pork

Sounds decadent, doesn’t it?  It was, it really was!  And it was very WW friendly to boot, so what’s not to love?  I got this recipe from Skinnytaste.com, which is a new obsession of mine.  I made only one change…I don’t love sun dried tomatoes so I substituted roasted red peppers.  We will definitely make this again, though we’ll cut back on the lemon in the marinade – it was delicious but it overpowered the cheese and spinach a bit, we thought.  Also, as much as I looove prosciutto, I might leave it out next time – I think the filling is great without it.  Recipe is posted with my changes (including future with less lemon).  I served this with roasted asparagus and mashed cauliflower for a very filling and WW-tastic dinner. 🙂



Hoppin’ John

There have been very few New Years Days in my adult life that I have not eaten black-eyed peas in some form.  I’m not a superstitious person, but I happen to love black-eyed peas, so why tempt fate?  Can always use a little extra luck to start the year, right?  This is the rendition of Hoppin’ John I’ve been using over the years.  It’s been a lot of recipes mish-mashed into one.  This year I admit I lightened it up a little bit with less oil, turkey bacon instead of regular bacon, etc, but it was still excellent.  It may have to make an appearance more than just New Years Day!



Ham and Green Pea Pasta

Well, I’d had something more elaborate planned for the first meal in our new house.  But then I ran out of time to go to the store because I much preferred riding the horse and unpacking to the grocery store on football Sunday.  Cook with what was in the meager post-move fridge it was, and this is what resulted!  Last of the Thanksgiving ham, some leftover cream, some cheese…and here we are.  We were quite pleased with it!






Shawn learned how to make this when he was stationed in Japan for two years.  In the restaurants there, the okonomiyaki pancake is cooked on the table right in front of where each person sits, and it comes in a variety of types and flavors.  It is topped with okonomi sauce and mayo.  I’d never had (or heard of) this before, but he made it for me a while back and I absolutely love it.  Very versatile and makes for a fun and easy dinner that we both like.


Pork and Napa Cabbage Water Dumplings

This was my first attempt at making dumplings from scratch, and they were a hit.  I did use store-bought dumpling wrappers, but after subsequent trips to H-Mart, I think I have enough ingredients to start trying to make my own.  In theory, they taste better and are more forgiving when wrapping (a good thing, I must have destroyed a lot of wrappers while learning to do this!).  This is a great starter recipe for learning dumplings!  From my Asian Dumplings cookbook, by Andrea Nguyen.


Pork Tenderloin and Bell Peppers

This is a recipe I got from Cooking Light a year or so ago, and I’ve made it a couple of times now – it’s a great weeknight meal by itself or you can dress it up with some sides.   The recipe below is as printed, though I do not like anchovies very much and I substitute a handful of chopped black olives in their place with much success.  I served this with sides of Spinach and Tomatoes and Herbed Brown Rice Pilaf.


Dan Dan Noodles

My favorite dish at PF Changs, but  just as good at home.  You could do this with shirataki noodles in place of the Udon noodles.  Do watch the chili oil…the original recipe, which comes from Serious Eats, calls for 1 teaspoon.  The first time I made this, I did use that and found it almost inedible – and I *like* a lot of heat.  I wrote it in as a 1/4 teaspoon here, but feel free to adjust to your taste.


Char Siu Pork

Easy slow cooker recipe from Cooking Light with tons of flavor. I serve it with steamed rice and snow peas. It makes a lot, so there will be plenty of leftovers, which are even better the next day.


Sausage and Bean Soup

I’m fairly certain that this is the first thing I learned how to cook. Since then, I’ve adapted it a bunch, used all kinds of different sausage and beans. I still make it fairly regularly and it’s still one of my favorites!