a healthy meal

 I posted this meal a couple of weeks ago. I apologize for the duplicity but thought it would be great to share with Kelly's Show Us Your Life- healthy meals.

I am always looking for healthy, yummy meals to cook for dinner. We eat healthy in general but dinner is always my push to get good wholesome food in our bellies to sustain us through the night.

Pork Tenderloin, Roasted Potatoes and Green Bean Bundles

I'll share the recipes and how I tweaked them. 

I rarely follow a recipe and always use what we have or do without, as long as its not a key ingredient.

Pork Tenderloin
The recipe I used is from addapinch.com.

  • 1 2-3 pound boneless pork tenderloin
  • 1 cup chicken or vegetable broth
  • ½ cup balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • ½ teaspoon red pepper flakes
  • 2 cloves garlic, chopped
  1. Place pork tenderloin into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over pork and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)
  2. Once pork tenderloin has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over pork tenderloin.
  3. Store remaining gravy in an airtight container in the refrigerator for another use.
 This was super simple to prepare. I did not have soy sauce so I did without. I used dry garlic instead of fresh and did not use pepper flakes. It turned out great! We added cilantro and Sweet Baby Ray's barbeque sauce to it. You could also wrap it up in a tortilla. We are big torilla fans and found a huge package at costco we love!


 Roasted Potatoes
My mom introduced me to this recipe and it makes veggies taste like candy...seriously! Its from allrecipes.com 

1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper

1. Preheat oven to 475 degrees F (245 degrees C).
2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
 This recipe is easily adaptable. It calls for a variety of different veggies but I only had a sweet potato, a few red potatoes and half of a purple onion. I tossed them with olive oil and rosemary before roasting them in the oven. (The original recipe calls for additional ingredients that I did not have.)

Green Bean Bundles
This recipe is from rachelshultz.com

My sweet mother-in-law, Julie, loved this idea the first time she came across these bundles. We had them at a corp dinner way back in college and thought they were the neatest, yummiest things! This recipe is simple and delicious.

  • 1 pound fresh green beans
  • 6 strips of bacon
  • 3 tablespoons butter
  • 1 clove garlic, minced
  • ¼ cup brown sugar
  1. Preheat oven to 400 degrees.
  2. Boil green beans until slightly tender.
  3. Meanwhile, fry bacon until it is about ¾ cooked, keeping it soft rather than crisp.
  4. Wrap the bacon around 4-5 beans and lay on baking sheet.
  5. Bake for 10 minutes.
  6. Heat butter, garlic, and brown sugar in a saucepan on medium-high heat. Drizzle sauce over green bean wraps and serve.
 I decided to make these more healthy by leaving out the butter and using a little olive oil. I also would recommend blanching the green beans for a few minutes before assembling and cooking in the oven. It makes the green beans a little more tender. 

I hope you will try out these recipes!

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