Tag Archives: prosciutto

Quicker than it looks..

24 Oct

Pork Tenderloin is a great meat to have on hand for a quick delicious meal.  I have made this recipe a few times and each time I change it up a little bit.  I have used mushrooms on occasion which are a great addition and this time I added fresh spinach.

Pork Medallions with Prosciutto Sage Sauce

1.5 lb pork tenderloin, cut into 1/2″ medallions. (cut across the grain)

4 T olive oil

2-3 ounces prosciutto, chopped

2 T fresh parsley, chopped

1 T fresh sage, chopped

4 ounces petite cut canned tomatoes, drained (substitute fresh if available)

1 small yellow onion, chopped

1/2 C dry white wine (may substitute chicken broth)

1/2 C heavy cream

6 ounces baby spinach, lightly chopped

freshly ground pepper and salt to taste

In medium saute pan heat 2 T olive oil over medium heat and cook prosciutto with onions, sage, parsley and tomatoes. Cook until onions translucent and tender about 5-8 minutes. Remove from heat.

In large skillet heat 2 T olive oil over medium heat and cook the pork medallions turning occasionally until browned on both sides, about 1o minutes.  Add the onion mixture, wine and cream then heat to just boiling then reduce to a gentle simmer.  Add spinach and stir. Simmer uncovered, about 20 minutes until pork cooked through and sauce thickened.  Stir occasionally during this time.  Season with salt & pepper.

I served this with Roasted Brussels Sprouts*.

Cut each sprout in half and toss with olive oil, salt and pepper. Bake in 425 degree oven for 30 minutes.  Top with fresh shredded parmesan cheese before serving.

Brussels sprouts get a bad rap and most people don’t like them. I am on the fence. It was nice to have a different vegetable but my husband thinks they smell funny and is not a fan!  You decide.

*Just and FYI-the proper spelling is Brussels sprouts not Brussel sprouts, because they were named after the city of Brussels, Belgium.  The word sprouts ends in the letter ‘s’ because we usually eat more than one, unless you are my husband.

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Fresh take on green veges..

5 Oct

I am always looking for a twist on the usual suspects. I am referring to green vegetables. To avoid boredom try the recipe below, it is quick and tastes great.

We love sugar snap peas, a little  sweet and very few carbs.  Best of all they have that crunch factor I love.  An 8 oz bag of sugar snap peas has 10 net carbs.  We usually only have half a bag for two people so that is 2.5 net carbs each.

This week I sautéed some chopped prosciutto in a little olive oil until it was lightly browned and then removed it from the pan. In the same pan, add 1-2 T of olive oil and saute the peas over medium heat until heated through, about 8 minutes. Toss with the  browned prosciutto and serve. Salt and Pepper to taste.  If you want them a bit softer at the end, take pan off the heat and cover with a lid for a couple minutes and let them steam a bit.

The Windy City

30 Sep

This weekend I am in Chicago. Warm, sunny and 75 degrees just amazing fall weather. Travel and keeping low carb can be a bit of a trial, but I am getting the hang of it. I found a great breakfast spot called the Corner Bakery, sounds crazy for a low carb breakfast but if you can ignore all the muffins, coffee cake and bagels they make wonderful scrambled eggs and bacon. The Anaheim Scrambler with crisp applewood smoked bacon, tomatoes, green onions, and cheddar cheese, topped with avocado was a favorite.  Just ask them to hold the potatoes and toast. Ignore the funny looks and declarations that you will still need to pay for them, and you get a nice filling breakfast. FYI-the cash register automatically deducted the cost of potatoes and toast!

I had a wonderful spinach salad at The Capital Grille, perfect for a late night dinner. Definitely something I plan to recreate when I get home. Tender baby spinach leaves, onions and mushrooms with chopped egg and smoked bacon on top. The warm bacon dressing was wonderful.  I am little worried there was some sugar in that dressing.

To start our meal at The Capital Grille we shared an appetizer that was perfection. For anyone wondering about the benefits of low carb living, check this out. No carbs, eat this with reckless abandon! It is fresh mozzarella wrapped in prosciutto and lightly sautéed. The fresh basil and drizzle of balsamic glaze* the perfect addition.

It came with crostini which we ignored. Easy to do.  I need to try this at home. Great appetizer for dinner parties.

*This is just reduced balsamic vinegar. Simmer balsamic vinegar over gentle heat until reach desired thickness.  Balsamic adds sweetness, so watch the are carbs. Read the label on your balsamic vinegar.  Usually about 5 grams per ounce, use sparingly. A very light drizzle is all that is needed.

Finally I want to share a great lunch find. On Saturday afternoon, we sat outside at The Ralph Lauren Restaurant just off Michigan Avenue. I had the the Baby Arugula Salad with Tomatoes, Cucumber, Parmesan, Pine Nuts tossed with a Champagne Vinaigrette.  It was so reminiscent of our recent trip to Italy! It seemed a steal at under $10.  Just sitting there on a beautiful afternoon people watching was worth more than that! 

Lunch in Italy~molto delizioso!

9 Sep

Finding low carb lunch options was a breeze in northern Italy. Everywhere they serve wonderful meats such as Prosciutto or Parma ham with cheese. Drizzle some olive oil and maybe a bit of balsamic vinegar and you have a filling and delicious meal.  I fell in love with Parma ham!  I am on a quest to find some here. So many cheese options with this meal, most often it was served with mozzarella.  We fell in love with Burrata which is a fresh mozzarella with a creamy center and it has zero carbs! I found some at Trader Joe’s today and can’t wait to try it.  Argula is everywhere there, they refer to it as rocket on the menus. Just perfect with this lunch.  I think this is pretty easy to recreate at home for lunch or appetizer.

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