This is such a great summer recipe and the best part is that you can get creative with it. If you don’t like eating pork, simply substitute it with beef instead. If you also don’t like some of the vegetable suggestions in the recipe, you can substitute others, some other suggestions might be escarole, eggplant,endive leaves or cauliflower .
The important thing is to have fun with it.
Prep Time: 15 minutes
Grill Time: 20 – 25 minutes
Estimated Values per Serving:
Calories: 250 Fat: 7 grams
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon dried thyme
½ teaspoon pepper
10 ounce package button mushrooms – cut in half
2 zucchini – cut into 1” pieces
2 red bell peppers – cut into large pieces
2 medium onions – quartered
2 large potatoes – cut or sliced
1 pound boneless pork loin
1 pound boneless/skinless chicken breasts
Heat an outdoor or indoor grill to 400o.
Combine all spices in a small bowl.
Season meats with half of the seasoning and set aside until ready to grill.
Combine the zucchini and mushrooms in a bowl, coat with cooking spray and fold in half of the remaining seasoning.
Combine peppers and onions in another bowl, coat with cooking spray and fold in the remaining seasoning.
If you are using an outdoor grill, coat a vegetable basket with cooking spray and add the zucchini and mushrooms to the basket. Use an additional vegetable basket for the onions and peppers. If you only have 1 vegetable basket, you can grill the vegetables in batches.
If the potatoes are large enough, add them directly on the grill (coating them with cooking spray first), if not, use a vegetable basket to grill them as well.
Grill the vegetables and potatoes for 10 – 15 minutes until browned and softened.
If you have a large grill, add the pork loin while the vegetables and potatoes are grilling. Grill the pork for about 7 minutes on each side or until the internal temperature reaches 165o. Remove from the grill, cover and rest the pork until ready to carve.
10. Grill the chicken breasts for 5 – 7 minutes on each side.
11. Transfer the grilled vegetables to a large serving platter. Carve the pork loin and transfer to the serving platter. Remove the cooked chicken breasts from the grill and transfer to the serving platter.
I may be overstating the servings on tonight’s side dish, the three of us had a slice and came back for a second serving. So if you like it as much as we did, this may only serve 3. Check it out…
Layered Roast Vegetables
Preheat oven 425o
Pre p Time: 15 minutes
Cook Time: 1 hour total
Estimates Values per serving:
Calories = 100 Fat = 1.5 grams
2 medium zucchini
1 red bell pepper
½ teaspoon onion powder
¼ – ½ teaspoon salt
6 slices reduced calorie bread
¾ cup egg substitute
½ cup grated parmesan cheese
Slice zucchini into long strips about ½ inches thick. Slice pepper into long strips about the same width as the zucchini. Cut onion into slices.
Spray a roasting pan with cooking spray and add vegetables in a single layer then spray top of vegetables with cooking spray. Sprinkle vegetables lightly with salt.
Sprinkle onion powder on zucchini and pepper strips.
Roast vegetables for about 15 minutes until browned. Remove from oven and reduce oven heat to 375o.
Spray a bread pan with cooking spray. Add a layer of vegetables on the bottom, sprinkle a little cheese on top, add 2 slices of bread then pour about ¼ cup of egg substitute on top. Continue to layer the vegetables, cheese, bread and egg substitute 2 more times, ending with vegetables (they will be added 3 additional times).
Cover dish with foil and add a heavy weight on top (I use a brick covered in foil). Bake in the oven for 45 minutes or until set.
Remove from oven, cool for about 15 minutes then loosen the sides and invert onto a serving platter.
Tonight Dean made dinner. He grilled hamburgers and sautéed string beans. To keep the hamburgers light and delicious, I combine half of the burger meat with 93% lean ground beef and turkey breast meat. I emphasize the breast in the turkey meat because it only has 1 gram of fat per serving, unlike just ground turkey meat which has about 10 grams of fat per serving. Combining the two types of meat gives you a tasty yet lighter burger.
To make the burgers a little more interesting, I cooked onions and ketchup sauce as a topping to the burgers. It’s a little tastier than just ketchup and doesn’t add any fat to the dish. Try it out…
Onion and Ketchup Sauce
Prep and cook time: 45 minutes
Makes about 2 cups
1 large sweet onion – thinly sliced
1 tablespoon Worcestershire sauce
1 tablespoon sugar
1 cup ketchup
3 – 4 drops Chipotle sauce
Heat a saucepot on medium low heat and spray with cooking spray. Add onions, cover, and cook slowly for about 20 minutes, stirring occasionally. (TIP: if the onions stick to the bottom, add a little water and stir).
Add sugar and Worcestershire sauce and cook, uncovered, for about 2 minutes until liquid reduces to ½.
Add ketchup and Chipotle sauce, reduce heat to low and simmer for about 20 minutes.
Remove from heat and serve room temperature with burgers or meat.