I need to make this REAL soon!
Veggie Noodle Bowl
Hey guys! Tonight was another girls’ might for me and my girls. E wanted cheese ravioli, R and K wanted spaghettios, and I wanted to try to clean out the fridge a bit and have something with lots of veggies. I decided to make a noodle soup with some leftover veggies and a pork chop left over from last night. This was pretty simple to throw together in one pot.
I started by chopping up my veggies and cooking them in a bit of olive oil for a few minutes. I used 4 cloves of garlic minced, a few sliced of ginger minced, 10 mushrooms sliced, 1/2 onion chopped, peppers chopped, and broccoli florets. Then I added a quart of beef broth (you could use chicken, veggie, or even water if you want.) Then I added my pasta. I had 1/4 of a container of fettichini noodles left over, so I threw them in the pot. Then I added about 1/2 bottle of white wine-enough to cover the rest of the noodles- a few shakes of sesame oil , teriyaki sauce, and soy sauce. Then I let it come to a boil and cook until the pasta is done. Near the end, I added a few bunches of some spring mix lettuce. Once the pasta was finished and the lettuce was wilted, I added my leftover pork which I sliced up and dropped in the hot broth to warm it through. It was so good! You could use any veggies you have leftover in the fridge, any leftover meat, or even shrimp would be fantastic in this. This is a great meal that you can throw together quickly on a busy weeknight.
Breaded Pan Fried Pork
Pork medallions (thinned out a bit with a meat tenderizer, a pan, or the palm of your hand) or pork chops. Breading station in this order: Flour (salt and pepper to taste), Eggs (whisked with a dollop of water), Breadcrumbs. Put in a screaming hot pan in canola oil. Cook for about 6-8 minutes or so on depending on thickness of pork. Serve with a nice side salad or veggie and/or grain of choice. Serve to a very happy family. My family LOVES them some pork!
Veggie Farro
I spotted 1/2 of a bag of loan farro in the back of the pantry. It seemed like the perfect time to get it out and add it to a ton of veggies! After a few days of indulging in yummy Thanksgiving food, I have been trying to think of a way to make something to take for lunches beside just salad. This is a perfect light dish that still fills you up! Farro is a delicious grain, kind of like a nuttier thicker brown rice. I love it, and I hope you give this a try!
Veggie Farro
Always use whatever veggies you have in your fridge! I used:
mushrooms, broccoli, peppers (red, yellow, orange), spinach, and 1 shredded shallot. I cooked them in a bit of oil until tender. Salt and pepper to taste. I added a shake of red pepper flakes for a bit of a kick.
I cooked my farro according to the directions to the bag (you can cook them in stock- chicken or veggie, or even white wine- instead of water for more flavor). Then I added them to the veggies. Such a healthy and delicious light meal! Perfect for a day of clean eating!
Post Thanksgiving Salad
I think after all the food the last few days, I am going to need to eat a salad everyday this week! I had a great spread with a fabulous 3 day brine turkey I got from Food Network Magazine (Anne Burrell)
It was delicious, and we have gotten a few meals out of it. For now, I am freezing the rest for another time! Now I need to decompress with a bit lighter fare for now. Well at least for this meal! =)
This was a great fall salad. I used some of my cranberry orange sauce,
https://funfoodiefamily.com/2013/11/26/cranberry-orange-sauce-with-white-wine/
apples, cucumbers, leftover deviled eggs (simple recipe- egg yolk mixed with mayo, mustard, and relish topped with paprika), mushrooms, and cheese. Walnuts or sliced almonds would have made it perfect! I topped it with some cherry balsamic dressing 
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I hope you guys had a fabulous Thanksgiving!
Fun Foodie Family 