Want to loose weight? Eat Here (this is from Real Age)
Pop quiz: It’s Friday night and you’re trying to decide where to take the family for a healthy dinner on the town. Should you pick
- a) a vegetarian restaurant
- b) a Japanese restaurant
- c) a farm-to-table restaurant?
The answer is actually d): none of the above. For the healthiest meal, eat in. To see the whole article, click here.
OK, and this is what I’ve been trying to tell you!!! You can do it so much better than restaurant food – so let’s cook.
I’ve mentioned “The Chew” in some previous previous posts, the new show on at noon on ABC. It’s definitely worth the watch. I usually tape it and watch it in the evenings. There are a lot of similarities between it and what I do on this website / blog. They have food news, fast and healthy recipes and cooking of course, and getting the most for your grocery dollars.
Some things in food news this week include the rising price of peanuts, for more info click here. That’s a bit distressing because they are one of my staples, and to make matters worse the article mentions Italian pasta as being an endangered export – that’s just wrong on so many levels for me!
One of the other things in the news is women’s health and multivitamins. There have been some grumblings about this since the 80s, but this is the first time I’ve heard them linked to early death, click here for more information.
There is also some news about Vit E and men’s health. We’ve know iron supplements for men are not wise because of increased risk of heart problems. The new study about Vit E and it’s possible link to prostate cancer is worth some attention, click here.
Moving on to the recipe today – the thought of throwing food away, rarely occurs to me! I’m always looking for ways to use my leftovers.
- a pizza
- a quesadilla
- soup
- fried rice
- something tossed with pasta
- frittata
- enchiladas
- polenta (my grandmother’s favorite for all little bits of leftovers, and then put spaghetti sauce on it!)
So if you made (or are going to make) the Country Style Pork Ribs and you have leftovers, you could make a great soup but I think I’ll work with enchiladas today. If you didn’t make the pork ribs, but want to do this recipe anyway, use Ranch Black Beans and a cut-up smoked pork chop. If you have other meat in the fridge, just spice it with Mexican spices.
Ingredients
- 2 cups leftover pork and beans, shred pork
- 1/2 cup sour cream
- 1 1/4 cups shredded Mexican blend cheese, reserve some for the top
- 1 small onion, chopped (optional)
- Chopped cilantro (optional)
- Corn tortillas
- Enchilada sauce and / or picante sauce
Instructions
- Mix together the first 5 ingredients.
- Spray tortillas with cooking spray and heat slightly until pliable.
- Grease a baking pan and smear a little sauce across the bottom.
- Place a large spoonful of mixture in each tortilla. Roll up and place all in baking pan.
- Top with sauce and cheese.
- Bake at 350° for about 25 minutes or until cheese melts and it's bubbly.