makes 4 servings
1/2 cup full fat canned coconut milk
1 tbsp minced fresh ginger
2 garlic cloves, minced
1/2 tsp red chili flakes
1lb extra lean ground pork
2 medium carrots, sliced into thin matchsticks
2 scallions, thinly sliced
1/2 cup fresh mint, chopped
2 tbsp reduced sodium soy sauce
1 tbsp fish sauce
2 tsp honey
1 head boston or bibb lettuce
1 cup diced pineapple
in a wok or large skillet, bring coconut milk, ginger, garlic and chili flakes to a simmer over medium-high heat, stir in pork and stir-fry until no longer pink, about 5 minutes. stir in carrots and scallions, and heat until carrots are tender-crisp. stir in mint, fish sauce, soy sauce and honey.
divide pork mixture among lettuce leaves and top with pineapple. serve with lime wedges
every tailgate needs a sweet finish to all the savory fare served throughout the day. brown sugar, egg substitute, flour, and a bit of butter make a gooey brownie-like base. the toffee bits melt during baking and give the brownies a crunchy topping that makes a sweet, but not-too-rich dessert. using egg substitute cuts down on cholesterol and calories!
- 1 cuppacked brown sugar
- 1/4 cupbutter, melted
- 1/4 cupegg substitute
- 2 teaspoonsvanilla extract
- 1 cupall-purpose flour
- 1/2 teaspoonbaking powder
- 1/8 teaspoonsalt
- cooking spray
- 1/4 cuptoffee baking bits (such as heath)
preheat oven to 350°.
combine first 4 ingredients in a large bowl; stir with a whisk. lightly spoon flour into a dry measuring cup; level with a knife. combine flour, baking powder, and salt. add flour mixture to sugar mixture; stir just until moist. spread batter in an 8-inch square baking pan coated with cooking spray. sprinkle with toffee bits. bake at 350° for 22 minutes or until a wooden pick inserted in center comes out almost clean. cool in pan on a wire rack.
note: store, covered, for up to 3 days.
3 slices center-cut bacon (optional)
1 pound jumbo shrimp, peeled and deveined
2 cups thinly sliced fennel bulb (about 1 medium bulb)
1 cup grape tomatoes, halved
1/2 cup thinly sliced red onion
1 (9-ounce) package fresh baby spinach
2 tablespoons finely chopped shallots
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
- cook bacon in a skillet over medium heat until crisp. remove bacon from pan, reserving drippings, and crumble. add the shrimp to pan, and cook 2 minutes, turning once.
- combine bacon, 2 cups fennel, grape tomatoes, red onion, and baby spinach in a bowl. combine the remaining ingredients in a small bowl, stirring with a whisk. add the shrimp and balsamic mixture to spinach mixture; toss well.
- 1/2 teaspoon kosher salt
- 1 large head cauliflower, cut into small florets
- vegetable oil spray
- 1 cup heavy cream
- 2 ounces cream cheese, cut into small pieces
- 1 1/2 teaspoons dijon mustard
- 1 1/2 cups shredded sharp cheddar, plus 1/2 cup for topping the casserole
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon garlic powder
- preheat oven to 375f.
- bring a large pot of water to a boil and season the water with salt.
- spray a baking dish with vegetable oil spray.
- cook the cauliflower in the boiling water until crisp-tender, about 5 minutes.
- drain well and pat between several layers of paper towels to dry.
- transfer the cauliflower to the baking dish.
- bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth.
- stir in 1 cup of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes.
- remove from heat, pour over the cauliflower, and stir to combine.
- top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes.
- serve warm
this is an occasional treat, remember portion size is important to keep healthy and fit!