Pork Fried Rice

Pork Fried Rice
ready to be served!

We enjoy eating Pork Fried Rice.  In the past it was a side dish whenever we were in the mood while ordering from our fave Chinese restaurant.  Well, not anymore. It comes together so quickly when you have the ingredients on hand.

Either baked in the oven or grilled, we also enjoy Pork Tenderloin!  There are always a few slices left in the serving dish after dinner.  If there is one thing that I learned at the start of the pandemic it was-  a small amount of any food can be incorporated into another delicious dish on another evening.  This is the case with those extra slices of baked/ grilled Pork Tenderloin.

Rice is another ingredient in this dish, so whenever I make this dish, I start the Rice first.  I always make my whole recipe and later freeze the extra cooled Rice not needed at the time in a labelled/ dated freezer bag.  It's placed in my freezer ready to use in the future.  Click here for Rice Recipe. 
***Lately, instead of using the chicken broth I have been using only cold water. 

Pork Fried Rice
Serves 2- 3 people 

Ingredients:
A few slices of Baked/ Grilled Pork Tenderloin
1 and 1/4 Cups Prepared White Rice
2 Whole Eggs
2 teaspoons Olive Oil for sauteing/ baking
3/4 Cup frozen Peas
4- 6 teaspoons Soy Sauce- I use low sodium.

Method:

1. Prepare Rice.
2. Cut Baked/ Grilled Pork Tenderloin slices into small pieces, set aside.
3. Scramble 2 Whole Eggs, set aside.
4. Add 2 teaspoons Olive Oil for sauteing/ baking to large skillet. Heat.
5. Remove skillet from heat and place cooked/ prepared Rice in large skillet.
6. Heat Rice by stirring.
7. Add frozen Peas and combine.
8. Add Soy Sauce to skillet and combine all. 
9. Add Pork Tenderloin pieces and Scrambled Eggs and combine everything.
10. Heat all thoroughly and serve when Peas are tender.

When you have any extra slices of the Pork Tenderloin after dinner, this is a great meal to prepare for Part II. It is easy and it is also delicious!

Enjoy!
Yummy!

Cheesy Eggplant Parmesan

Cheesy Eggplant Parmesan ready for the oven!

Eggplant Parmesan with Spaghetti is just so good!  In days past I enjoyed ordering this entree when we dined at an Italian restaurant.  Then, I decided to stop eating the batter dipped fried Eggplant slices.  It's not that they were not totally delicious, I didn't want to eat fried foods.  Now, I enjoy preparing this entree, but I bake it.  Actually, double bake the Eggplant.  Whenever I bake a batch, extra portions are packaged/ labelled/ dated for our freezer. It's a great take- out dinner from my kitchen!

I've been baking this for a while, but now I've also changed my original recipe.  When preparing it, place a combination of Ricotta Cheese + Mozzarella Cheese on top of the Eggplant round after placing the Eggplant in the baking dish.  Then, top with a second round of Eggplant.  That extra yummy taste of  creamy Ricotta Cheese sandwiched between Eggplant slices!

Bake a batch!  It's so good!      
  
Cheesy Eggplant Parmesan

Ingredients:
2 Eggplants
Olive Oil for baking & sauteing
Basil
1 Cup Ricotta Cheese-  can be low fat or fat free
8 ounces Shredded Mozzarella Cheese
Tomato Sauce- (16- 20 ounces)
(1) 6 ounce can Tomato Paste
Garlic Powder
Oregano
1 Green Pepper (chopped) and/ or 1 Zucchini Squash (chopped)

Method:

1. Preheat oven to 450°F. 
2. Line a large cookie pan with foil, spray with PAM.
3. Wash & dry all vegetables.
4. Cut each Eggplant into 1" rounds.  ***Cut an even number of rounded slices. 
5. Place each Eggplant round on cookie sheet. 
6. Drizzle a small amount of Olive Oil for baking & sauteing on top of each round.
7. Then, lightly sprinkle with Basil. 
8. Bake Eggplant for 20 Minutes in 450°F. 

 After Eggplant has been removed from oven, lower oven temperature to 350°F.

***While Eggplant is baking:

1.  Spray a large baking dish with PAM.
2.  Combine & mix Tomato Sauce & Tomato Paste in a bowl.
3.  Place a small amount of sauce mixture in baking dish, covering bottom of dish.
4.  In another bowl, combine 1 Cup Ricotta Cheese and about 3 ounces of Mozzarella Cheese.
   
   After Eggplant comes out of the oven:
   
5.  Place half of baked Eggplant rounds in baking dish.
6.  Place Cheese mixture on top.
7.  Place an Eggplant round on top of cheese.
8.  Top with Sauce mixture.
9.  Sprinkle on Mozzarella Cheese.
10.  Add chopped Green Pepper and/ or chopped Zucchini to baking dish around Eggplant.
11.  Cover the vegetables with all the remaining sauce mixture.
12.  Bake for 30- 35 Minutes until Eggplant is soft.
13.  Serve with Spaghetti & a Veggie Salad. 

This is a delicious dinner using fresh vegetables!  No longer do I miss ordering Eggplant Parmesan at an Italian restaurant.  :)

Enjoy!
Yummy!