Pork Tacos

I’m seriously gonna need to get an intravenous supply of coffee going if I’m expected to stay awake through my class tonight.  I haven’t stopped going since 5:15 this morning!  But, I’ll fill ya in on that tomorrow.

Work Out

I started my day yesterday with spin class!  I really like the instructor of the class I’ve been going to, but I must say, “adult” spin classes are a little too “laid back” for my liking- at least, when compared to the ones I used to take at my college’s gym.  Don’t worry- I definitely still get extremely sweaty, which always makes me feel like I did something right.

Breakfast

I came home and made a lovely little yogurt bowl.

I topped a cup of Chobani 0% Plain Greek Yogurt with a sliced banana, a chopped pear, some Splenda, and 1/4 cup of Kashi 7 Whole Grain Puffs cereal, for crunch.

Lunch

My midday meal came in the form of leftovers, thanks to Baked Spinach Ziti from Monday night.

This was even better the second time around!

Before I left for class last night, I got started on dinner.  I bought a lean pork roast from the store, and I decided to turn it into pork tacos!

I simply placed the roast in the slow cooker with:

• 1 large onion, sliced
• 1 1/2 cups chicken broth
• 1 can enchilada sauce
• 1/2 packet Taco Seasoning

That’s it!  I gave it a stir, put on the lid and let it cook for 7 hours on Low.

When I got home from class, all I had to do was pull the meat using two forks.

I drained the liquid from the meat and placed what I was planning to use into a separate container.

To make the tacos, I heated up some whole wheat tortillas in the microwave for about 15 seconds.  Then I placed a portion of the meat down the center and topped it with Roasted Garlic Salsa from the store, a drizzle of Green Sauce, and a few avocado slices.

I’m pretty sure there has never been a more simple weeknight recipe than this one.

Cooking in College: Another dish to keep you skinny and your wallet fat.

According to my feedback from the last post, you guys are fans of cheap dinners!  I’ve decided to add a Part 2 to my affordable feasts.

Pork chops are really one of the best things you can pick up at the grocery store.  I always buy the lean cuts, in packs of four.  They are just as versatile as chicken, but pork is actually almost always cheaper than chicken breasts, at least, that’s how it is at my grocery store.  Our pork chops cost us about $4.

Because Corey and I are leaving town tomorrow, our refrigerator and pantry are as bare as can be, so it was actually a little challenging to come up with a dinner last night.  What I came up with was definitely a random assortment, but it turned out to be a great dinner.

I meant to write a post a few weeks ago about my recently discovered obsession with a little something called polenta.  Polenta is made with cornmeal, and when it is cooked, it has a similar appearance and texture to mashed potatoes or grits.  However, there is another way to prepare it- you can pour it into a baking dish and stick it in the fridge until it sets, then cut it into squares or rounds and grill it.  I call this the restaurant preparation, because I feel like that is something you would only see during a fancy 5-course dinner.  Hey, if you want to impress somebody, give it a try! You can flavor it an endless amount of ways, by adding herbs, cheeses, garlic, bacon- anything you want!  Another bonus? It’s CHEAP! All you need is course ground cornmeal, which should cost around $3 for a medium-sized bag, and several cups of chicken stock ($2-$3), depending on how many cups of cornmeal you add.

Dijon Pork Chops

with Caramelized Balsamic Onions and Garlic Polenta

Servings: 4

Ingredients:

For the pork chops:

4 lean cut pork chops

2 tablespoons Dijon mustard

1/4 cup seasoned bread crumbs

Cooking spray

salt, pepper, garlic powder

For the onions:

2 tablespoons EVOO

1 large onion, sliced

4 tablespoons Balsamic vinegar

salt

For the polenta:

1 cup coarse ground cornmeal

1 quart chicken stock

4 cloves garlic, chopped

1 tablespoon EVOO

1/4 cup Parmesan cheese, grated or shredded

Directions:

Preheat oven to 350 degrees.  Season the pork chops with salt, pepper and garlic powder.  Using the back of a spoon (or a cooking brush, if you have one) spread the Dijon mustard on both sides of each pork chop.

 

Pork+Mustard+Breadcrumbs

Sprinkle the bread crumbs on both sides of each pork chop, place them in a baking dish and spray each side with cooking spray (to help the bread crumbs brown).  Bake in the oven for 15 minutes (more or less, depending on thickness of the pork).

In an oven-safe pot, heat one tablespoon EVOO over medium heat.  Throw the chopped garlic in the oil for no more than 30 seconds, because it will burn.  Pour the quart of chicken stock into the pot and bring to a boil.

When it is boiling, slowly add the cornmeal, while continuously whisking, to prevent lumps.  Cover the pot and place in the oven for about 15 more minutes (certain types of cornmeal take longer).  Check on it every 5-8 minutes and give it a good stir so it does not stick.

In a skillet, heat 2 tablespoons EVOO over medium heat.

Throw in the sliced onions, and stir to coat in the oil.  They should begin to brown and caramelize after about 8 minutes (make sure you stir them every so often so they do not burn).

At this point, pour in the balsamic vinegar and give it a stir.  Keep stirring every few minutes until the balsamic thickens and the onions are completely caramelized (about another 6-8 minutes).  When they are done, remove from heat and set aside.

To serve, top the pork chops with the onions.  Serve the polenta on the side.

*Note* If you would like to make the fancy version of the polenta, follow the above directions.  After removing from the oven, lay a sheet of parchment paper down in a 9X13 baking dish.  Pour in the polenta and place in the fridge.  It should be set after about an hour.  Use either a round cookie cuter, a wine glass sprayed with cooking spray, or just your spatula to cut out individual rounds or squares.  Spray each side with cooking spray and place in either a skillet over medium heat or a grill for a few minutes, until slightly browned on each side.