HeaVy on the Veg!

I went through a few Barefoot Contessa cookbooks this morning when I should have been studying my Pharm book. I combined a few of her pork recipes into this masterpiece.

Ingredients

2 lb pork loin

2 tablespoons of Dijon mustard

Dried thyme

3 gloves of garlic- grated

S&P

1 fennel bulb- remove top stems and cube bulb into large chunks

2 potatoes- diced into large cubes

2 large carrots- sliced on a diagonal

I large onion- diced into large cubes

1 tablespoon evoo

1 tablespoon of butter

Preheat oven to 425

Place grated garlic in a bowl with thyme, and salt and pepper. Mix well.

Rub pork with mustard then the herb mix. Let sit for 20 minutes.

Meanwhile place diced vegetables in a bowl and mix with evoo and melted butter. Then put them in the bottom of a roasting pan and cook for 20 minutes.

Remove the pan and place pork on top of vegetables and roast 45-50 minutes until thermometer reads 138.

Remove roast to a plate and cover with foil. Continue to cook vegetables 5-10 more minutes. I like mine very roasted. If you do not then skip this step.

Slice pork after it has set for 10 minutes.

I totally just through ingredients into a bowl that I had on hand and it turned out tasty. I’m currently not eating gluten to combat some inflammatory issues so my oven baked fries are now a regular side.

One package of ground chicken

1/4 of a small red onion finely diced

A few pickle slices diced

3 dashes of Worcestershire

1 tablespoon of Dijon mustard

S&P

Place all in a bowl a mix by hand.

Form three patties and grill 4 minutes on each side.

Meanwhile mix desired amount of mayo, ketchup, French dressing, yellow mustard, white vinegar, onion powder, and S&P. I use just a little of each as I don’t make a big batch.

Cook a few strips of bacon in the microwave.

Place cooked burger on top of lettuce and sliced tomatoes. Cut a piece of bacon in half and make an X on top of burger. Drizzle with Big Mac sauce. Serve with my oven baked fries.

When I go to Jersey Mike’s I always get my sub in a bowl which led to the inspiration for this lunch. As shown is gluten and dairy free. Feel free to add cheese.

Shredded lettuce- iceberg or romaine

Sliced pickles, sweet peppers, olives and tomatoes (onions are an option)

Crumbled bacon

A slice of ham and turkey rolled up and cut on a diagonal- you can also put cheese inside your meat but I did not

EVOO

Red Wine Vinegar

Oregano

Put lettuce on the bottom and place sliced toppings on top. Sprinkle with oregano and dashes of oil and vinegar.

This is a great low cost meal the whole family will love. I made this GF and DF but you don’t have to. I like serving it with mashed or roasted potatoes and peas or green beans.

Steaks

1 lb of 90/10 ground beef

1/2 cup GF or regular breadcrumbs

2 tablespoons of oat milk or regular milk

1 tablespoon of Dijon mustard

1/2 beef bouillon cube, if hard melt with a little water in microwave

5 dashes of Worcestershire

1 tablespoon of Ketchup

S&P

1 tablespoon of evoo

1 tablespoon of butter

Gravy

1 small onion, halved and thinly sliced

2 cups of beef broth

4 dashes of Worcestershire

1 tablespoon of ketchup

2 tablespoons of cornstarch

S&P

In a medium sized bowl add all of the steak ingredients and mix together by hand.

Form into 4-5 oval patties. Don’t make them too thick and use your fingers to make indentations.

Add butter and oil to a large skillet and once hot add patties. Cook 4 minutes per side. Remove to plate then add sliced onions.

Sauté for 3-5 minutes until golden brown then add broth, Worcestershire, and ketchup. Stir 2-3 minutes.

Mix cornstarch with 1/4 cup of water and pour into gravy. Cook for 4 more minutes. Add S&P if needed. Nestle steaks into gravy and cook a few more minutes.