In searching for the perfect Easter dinner I found a few  inspirational recipes for pork tenderloin.  One that really appealed to me was by Chef Famie in Famie’s Adventures in Cooking recipe book.  He called the recipe Roasted Pork Loin with Damson Plum Glaze.    I knew that a 5 lb. pork loin was too much food for our small gathering of 3 people.  I have very little experience cooking pork and felt more comfortable the the budget friendly pork tenderloin option.  I searched the web and found a recipe fairly similar Pork Tenderloin with Plum Sauce.  Both sauce recipes have elements of plum preserves, mustard, brown sugar and a fermented sauce.   The Taste of Home version has a great marinade that really helps the flavor and prevents the tenderloin from drying out.

I had already ordered some Damson Plum Preserves off Amazon and wanted to use them.   Here is how I adapted the Taste of Home recipe for my meal.

MyHealthyVegas Damson Plum Glazed Pork Tenderloin

 

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Prep time

45 mins

Cook time

45 mins

Total time

1 hour 30 mins

 

Marinated pork tenderloin served with yummy Damson plum sauce. Perfect for a special occasion and budget friendly!

MyHealthyVegas: MyHealthyVegas

Serves: 6 servings

Ingredients

• Marinade
• ½ c Apple Juice (light/low calorie)
• ½ c Soy Sauce (low sodium)
• 2 Garlic Cloves, minced
• 1 tbsp Organic Stone Ground Mustard
• 1 tsp Dried Thyme
• 1 tsp Ground Ginger
• 1 pork tenderloin(1 lb) - there is enough for 2 if you want more
• Damson Plum Sauce
• ¾ c Damson Plum Preserves
• ¼ c Shallot, very finely chopped
• 2 tbsp Brown Sugar
• 2 tbsp Apple Juice (light/low calorie)
• 2 tbsp Soy Sauce (low sodium)
• There was plenty of sauce for 1 tenderloin, for 2 it would have been just the right amount.

Instructions

1. Whisk together all the marinated ingredients in a small bowl. Pour the mixture into a measuring cup. Place pork tenderloin in a zip-lock bag and pour ¾ c of the marinated into the bag. Reserve the remaining marinate in the refrigerator for basting later during cook time. Carefully let out the excess air from the zip-lock bag, seal and roll the tenderloin in the mixture. Place bag in refrigerator for at least 2 hours. Turning once if you can during that time.
2. Preheat over to 425. Use a roasting pan with a shallow rack. Spray rack with Pam non-stick spray. Add just enough water to the bottom of the roasting pan to cover. You'll use this when basting later. Remove tenderloin from bag and discard used marinade and baggie. Place tenderloin on the rack. Place in oven and bake 40-45 mins or until the internal temp is 160. Baste every 10 mins. with reserved marinade from refrigerator.
3. About 10 mins. before the meat is done cooking begin the sauce. Add all ingredients to a small sauce pan. Bring to a boil and then reduce to simmer.
4. Remove tenderloin from oven when cooked and let it rest for 5 mins. Carve and place on serving plate. Drizzle sauce over meat for presenting to guests. Enjoy!

Notes

Recipe by MyHealthyVegas. Please do not post or reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

My Recipe Inspiration:
Pork Tenderloin with Plum Sauce

Nutrition Information

Serving size: 3 oz

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Here is my low-carb version of the classic.  Bang Bang Shrimp is breaded and deep fried, but the sauce is what makes it good.   So here it is with no breading and just the sauce served over riced cauliflower.

This is a single serving recipe for a quick lunch.  You can serve it over rice or my preference is to use riced cauliflower.

I thaw out some frozen, deveined, tail on, medium shrimp.  You can do raw just depends on how much time you have to fix lunch for one.  After a thaw I warm them up in a skillet sprayed with non stick cooking spray.  I add a little garlic powder and black pepper for seasonings.

Prepare the sauce, add the heated shrimp and mix well.

Add the steamed riced cauliflower, layer on the shrimp mixture, top with sliced green onion and/or slivered jalepeno peppers.

Enjoy!

MyHealthyVegas Bang Bang Shrimp

 

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Prep time

15 mins

Cook time

10 mins

Total time

25 mins

 

Carb friendly Bang Bang Shrimp

MyHealthyVegas: MyHealthyVegas

Serves: 1 serving

Ingredients

• Sauce
• 1 tbsp lite mayonnaise with olive oil
• 1 tbsp Thai chili sauce
• 1 tsp honey
• ½ tbsp Sriracha
• Shrimp
• 12 medium shrimp peeled, deveined, cleaned (cooked or raw)
• ⅛ tsp garlic powder
• ⅛ tsp black pepper
• Non-Stick cooking spray
• Cauliflower
• ½ cups steamed cauliflower rice
• Garnish
• 1 green onions sliced
• Jalapeno pepper sliced to taste

Instructions

1. Mix the sauce ingredient together in a bowl. Set aside.
2. In a small skillet sprayed with non-stick cooking spray, add the peeled and cleaned shrimp.
3. For cooked, season and saute for 4 minutes per side.
4. For raw, season and saute for 5 minutes per side, or until no longer translucent.
5. Put steamed riced cauliflower in a bowl, toss shrimp with the sauce and layer on top. Garnish with onions and/or jalapeno.

Notes

My best estimate on this is WW Blue 4 points.


Recipe by MyHealthyVegas. Please do not post or reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

My Recipe Inspiration:
Recipe by MyHealthyVegas. Please do not post or reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

My Recipe Inspiration: https://delightfullylowcarb.com/keto-bang-bang-shrimp/

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My favorite way to use leftovers from Thanksgiving is to create a turkey pot pie.  I typically have left over turkey, dressing, mash potatoes and gravy.   I then add some cooked frozen mixed veggies and we are good to go.

I layer the ingredients into a ready-made frozen pie crust.  I always prep my top crust before I start anything else.  It always takes longer than you think it should.

You will begin by layering your ingredients into a frozen ready made pie crust.   Here we have layered chopped turkey on top of dressing.

After pouring gravy onto the turkey and dressing layers, we add the cooked mixed vegetables.

Now we add the final ingredient of mashed potatoes before adding the top crust.

The top crust must be sealed and ventilated.

After cooking it is ready to serve

Enjoy!!!

Myhealthyvegas Turkey Pot Pie

 

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Prep time

40 mins

Cook time

40 mins

Total time

1 hour 20 mins

 

Leftover Thanksgiving turkey pot pie.

MyHealthyVegas: MyHealthyVegas

Serves: 8 servings

Ingredients

• Marie Callender’s frozen deep dish pastry pie shells
• 1 cup cooked dressing
• 1 cup chopped, cooked turkey (white and dark meat)
• ½ cup turkey gravy
• 1 cup cooked mixed vegetables
• 1 cup cooked mashed potatoes
• White flour (for prepping top pie crust) A generously flour dusted rolling pin is very helpful here too.
• Water for working the top pie crust

Instructions

1. Set aside one shell for the top crust. Place that one shell from pan onto wax paper. You are going to allow it to thaw a bit until pliable, about 20 minutes.
2. Place second shell in the tin on baking sheet.
3. Preheat oven to 425° F.
4. After 20 mins. work to flatten the shell on the wax paper into a smooth round form. You will need flour, water and lots of hand work to get it smoothed out. It should be slightly larger in circumference than your baking tin.
5. Begin layering in filling in the shell in the tin. Here is the order bottom to top: Dressing – press this into the bottom of the pie,Turkey,Gravy – you want the gravy to soak through the turkey to the dressing. I like to keep a jar of pre-made gravy on hand in case I need more.Mixed veggies,Mashed potatoes.
6. Once you have all the ingredients layered into the bottom pie shell, place thawed shell on top of pie. If you keep it on the paper and invert it over the filled crust it will be easier to handle. Seal it by crimping edge with a fork and/or fingers (remove excess dough if desired). Gently cut 4 - 1” slits in a star formation in the center to vent or use specialty pie crust cutters to create ventilation and beautify your pot pie.
7. Place pie on baking sheet in center of oven according to your recipe. Bake 30 to 40 minutes or until crust is golden brown. Sometimes I back down the temperature to 400° F after 15 mins. depending on my oven. All your ingredients are pre-cooked so you need to focus on cooking the pie shell to 165° F. Everything inside just has to be heated through. I cover the edges of pie after allowing it to brown slightly after 15-20 mins. You can use a silicone pie edge cover or a strip of aluminum foil to cover while baking.

Notes

Recipe by MyHealthyVegas. Please do not post or reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

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I was searching for recipes that used ground turkey in flavorful ways.   I happened upon a recipe from Well Plated by Erin for PF Chang knock off lettuce wraps.  These are easy, low fat turkey lettuce wraps! Recipe can still be WW blue friendly if made with lean ground beef or chicken.   I cooked the meat on Sunday for lunches throughout the work week.

The most difficult part is finding quality lettuce that will hold your wraps.  I really think you could use other types of lettuce besides butter lettuce.  Whatever is in season and best quality.

Cooking the turkey in the slow cooker is so easy.  Add your browned meat to the cooker.

Stir in your sauce, carrots and white parts of green onion.

Reserve the chestnuts and green parts of the green onions for later on in the cooking process.

After 2 hours on low it is ready to serve.   Add your chestnuts and remaining onion.

MyHealthyVegas Slow Cooker Turkey Lettuce Wraps

 

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Prep time

20 mins

Cook time

2 hours 10 mins

Total time

2 hours 30 mins

 

Easy slow cooker turkey lettuce wraps

MyHealthyVegas: MyHealthyVegas

Serves: 8 - 1 cup servings

Ingredients

• • ½ cup hoisin sauce
• • ¼ cup + 1 tbsp reduced-sodium soy sauce
• • 2 tbsp rice vinegar
• • 2 tsp sesame oil
• • 1 tbsp extra-virgin olive oil
• • 2 lbs ground turkey
• • 6-9 green onions thinly sliced, white and green parts separated
• • 1 tbsp freshly grated ginger
• • 2 garlic cloves minced
• • 8 oz baby bella mushrooms finely chopped
• • 1½ cup grated carrots
• • 2 - 8 oz cans water chestnuts, drained and finely chopped
• • 2 heads butter lettuce
• • Sriracha sauce for serving

Instructions

1. Spray larger slow cooker with nonstick spray.
2. In a small bowl, mix the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.
3. Heat the olive oil in a large skillet over medium heat. Add the turkey and brown the meat, breaking it into small pieces. Cook until no longer pink, about 6 minutes. Stir in the white parts of the green onions, ginger, and garlic. Heat through 30 seconds.
4. Transfer the meat mixture to the slow cooker. Stir in the chopped mushrooms, carrots, and the sauce you set aside earlier. Cover and cook on low for 2 hours until the sauce thickens and the turkey is tender. (Do not cook on high, as lean meats will become tough.)
5. While slow cooker is doing its thing, separate your lettuce leaves, wash and pat them dry. You only need to prep as much as you are going to use. Figure two leaves layered together for each wrap. I was able to fill three wraps with a cup of meat.
6. When slow cooker time has elapsed, stir in the water chestnuts and green parts of the green onions.
7. Fill two layered wraps with the meat mixture. Top with sriracha sauce to taste.
8. Remaining meat can be kept in a sealed container in the refrigerator for meals during the week. Do not combine it ahead of time with the lettuce.

Notes

Recipe by MyHealthyVegas. Please do not post or reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
My Recipe Inspiration: https://www.wellplated.com/asian-lettuce-wraps/.

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A friend of mine told me how she makes ceviche for her husband each week.  She says he is wimpy because he prefers cooked shrimp in his ceviche.  I am with him on that one!   For making this at home I use frozen cooked, shelled and deveined shrimp.

For the record, I do love fresh ceviche made from ‘just caught on the boat today’ ingredients prepared by the always handsome on board chef.

MyHealthyVegas Shrimp Ceviche

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Easy make ahead snack or lunch perfect for meal prepping on the WW Blue plan.

MyHealthyVegas: MyHealthyVegas

Serves: 4 servings

Ingredients

• • 24 medium cooked shrimps, coarsely chopped
• • ¼ cup diced red onion
• • 1 diced tomato with seeds removed
• • ½ hot house cucumber, peeled and diced
• • ¼ cup finely diced cilantro
• • 1 finely diced, seeded jalapeno pepper
• • ¼ cup of lime juice
• • ⅛ tsp Kosher salt
• • ⅛ tsp black pepper

Instructions

1. Combine first six ingredients in a bowl.
2. Drizzle lime juice over mixture and stir well to combine lime juice.
3. Sprinkle salt and pepper over mixture and stir.
4. Chill in refrigerator for 30 mins.

Notes

Recipe by MyHealthyVegas. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

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