"The secret of success in life is to eat what you like and let the food fight it out inside." -- Mark Twain
I love food. I like eating it, I like buying it, and I like talking about it. Tell me about a good restaurant, and I'll probably eat there at my next opportunity. As a self-proclaimed chubster, this is probably not something I should be admitting in public... and certainly not something I should admit to on this blog! But in the in spirit of transparency, here I am! Waving my foodie flag proudly, and asking for forgiveness.
As a food lover, you would think that I enjoy cooking, right? Well... I often joke that the best thing I make is reservations :) It's not that I can't cook, mind you, because I totally can. I just choose to be lazy! Why? Well, it's oftentimes cheaper for me to eat out than eat in, and cooking for one is hard when you hate leftovers. Oh, and I really hate doing dishes afterwards. All this being said, I know that this is a bad habit that I really need to kick so I've been trying (with varying results) to do the same for the last few months.
In an attempt to save my health (and my sanity), I've been looking for the easiest version of my favorite foods to recreate at home. My rules are simple - it has to cost less than eating out, has to take around 30 minutes from prep to plate, and it has to taste and look good. Sound good? Let's begin!
Honey Mustard Pork Tenderloin
- Pork tenderloin - small
- Fresh rosemary
- Honey mustard - 4-6 tablespoons, depending on the size of your pork tenderloin
- For the adventurous, I would use this recipe. I tried it, and totally approve of it. It's easy and very tasty! I add crushed pecans or walnuts if I make my own, but you don't have to do that.
- For the lazy, I would buy honey mustard of your choosing. My favorite? Terrapin Ridge Farms Pecan Honey Mustard, which you can buy online here. It's all-natural, gluten-free, and vegan friendly :)
- Preheat your oven to 400 degrees. You should also prep your baking pan at this time. I like using Pyrex, which I lightly grease with olive oil (just coating the bottom). If you use a metal pan, however, you should line it with foil and use a greased rack.
- Baste the tenderloin in the pan using the honey mustard. (Recommendation: If using a store bought honey mustard, take about 5 tablespoons and microwave until very soft. For the Terrapin Ridge Honey Mustard, I microwave it for about 30 seconds.) Set aside the remaining 2-3 tablespoons for additional basting while cooking.
- Top the tenderloin with rosemary. If you leave the tenderloin whole, use 4 sprigs and place them diagonally along the length of the tenderloin. If you cut the tenderloin prior to cooking (as pictured), lay one sprig of rosemary on top of each cut tenderloin slice.
- Bake the tenderloin in the oven uncovered, occasionally basting with the remaining honey mustard glaze as needed. Cook for approximately 25 minutes, or until your meat thermometer reads 150 degrees.
- Allow the meat to stand for five minutes before serving.
For a 3oz serving (pictured with Terrapin Ridge Honey Mustard, less vegetable side): 212 calories, 7.5 g of fat (1 g saturated), 62 mg cholesterol, 18 g total carbohydrates (9 sugars), 368 mg sodium, 22 g protein. [Values will be slightly higher with homemade honey mustard using the recipe linked above]
Fast Food Burrito
- 1 slice of flatbread (I recommend and use Flatout Flatbread - Light Original)
- 1 small chicken breast (alternative - 1 turkey burger patty; different texture but great taste)
- 1/4 cup (or 1 slice) of jalapeño jack cheese
- 1/4 cup black beans
- 1/4 cup of cilantro (optional)
- Lightly toast the flatbread in a pan on the stove. I use a quick spritz of olive oil on the pan so it won't stick, but you can skip that step if you have a non-stick pan.
- Thoroughly cook the chicken breast (I like to do this on a Foreman grill, which takes about 5-6 minutes). Slice the chicken breast into strips and set aside.
- Lay the flatbread flat on a plate. Layer the slices of chicken breasts on the flatbread, and top with the black beans and cilantro if desired. Top with cheese, and wrap tightly.
- Place the burrito back in the pan, cooking for about 30 seconds or until the cheese melts.
For one serving/one burrito: 412 calories, 20.8 g fat, 577.5 mg sodium, 37.6 g carbs (12.4 g fiber/1.3 g sugar), and 36.2 g protein. (Compare to Chipotle, which would be approx. 700 calories, 25.5 g fat, 69 g carbs (15.5 g fiber/1 g sugar), and 52 g protein)
Hope you enjoy the easy-peasy meals I have shared with you here. They're definitely worth trying if you're looking for something tasty and easy. My goal for the remainder of the month is to eat at home more often than I eat out. I know this is a pathetic goal for most people, but it will be harder for me than you think. Do you have any easy recipes you'd like to share? Please do! As I play with more food options and recipes at home, I'll try to remember to share them here. Until next time, have a happy and healthy week!