I am the firm believer if you have eggs or egg white with any type of protein, it can be considered breakfast food. Case in point – leftover pulled pork. Even though it was 8:30 in the morning, it looked so good so I decided to scramble some egg whites, toss in 3 ounces of the pork to heat up, then Pam fry some breakfast tacos. Lordy, this was delicious. The pork was 3 points, the two white corn tortillas were 3 points, and surprisingly I did not add any cheese, so this plate of food was only 6 points.
I had a memorial to go to yesterday afternoon for dear friends who’s Mom passed away. I didn’t know if I was going to be going out to dinner, or how late I’d be, so I told the kadults they would be on their own for dinner. When thinking about what to make for lunch, that pulled pork was staring me in the face, and I suddenly realized I could make posole for lunch, leaving the rest for them to have for dinner if they wanted. I adapted a recipe from Budget Bytes.
- 2 teaspoons minced garlic
- 1 tablespoon grapeseed oil
- 2 tablespoons flour
- 2 tablespoons chili powder
- 3 ounces tomato paste
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 3 cups chicken broth
- 2 cups broth
- 1/2 cup jarred salsa verde
- 2 corn tortillas, chopped
- 2 cups canned hominy, drained
- 6 ounces pork loin, (pulled pork)
- cilantro and lime for garnish
- Heat the oil in a stock pot. Add garlic and cook for 1-2 minutes. Add in the flour and chili powder and cook for 2 more minutes – it’s going to be dry, but keep stirring so the flour doesn’t burn. Add in the water, tomato paste, pepper, cayenne pepper and salt. Whisk until the ingredients come together and the tomato paste is dissolved. Add the chicken broth, shredded pork, salsa verde, corn tortillas and hominy. Reduce the heat to medium low, and simmer for 10 minutes. Garnish with cilantro and lime.
This was crazy delicious. The salsa verde I used was hot, so this was such a flavorful spicy soup. I originally made this 6 servings, of a heaping cup which ended up being only 4 smart points when I put it in the WW recipe builder. I ended up going back for seconds, or eating 1/4 of the entire pot, and it was still only 6 smart points. So sad though, because now I am all out of pork!
I ended up not going out to dinner after the Memorial, but got home around 7:45 and I was really hungry by then. As I was driving home I was thinking about what I could make for dinner, and realizing I had 18 points going into dinner, pizza was the clear choice. The pizza dough had been in the fridge since Friday – I actually prefer my pizza dough a few days old. The yeast does all sorts of magic when it sits that long. Dietz & Watson makes a delicious stick pepperoni, and it’s perfect on this pizza. I used a combination of Cabot New York cheddar and goat cheese with the pepperoni.
Yep, awful florescent lighting since it was now nearly 8:30 by the time I ate this. I didn’t measure anything out, just calling dinner 18 points and moving on.
Since I was in Oak Park Monday and out most of the afternoon and evening yesterday, today is a computer day for me. It’s sunny and in the 50s so I’ll get my walk in and I HAVE TO HIT THE GYM today. Yes, that is me screaming at myself to go. I haven’t been to the gym since last Thursday. Crazy!
I keep getting updates on the National Restaurant Association trade show this weekend, and I am so excited. I was going to be catering a dinner buffet for 20 people on Saturday, but it got postponed, so I’ll be attending the show all three days. Lots of cooking demonstrations, famous chefs – I am working on my business cards today too, because you never know when a connection will turn into something.
Make it a great day!