Tag Archives: Tomato

part 1: Quick & Budget Friendly Pork Schnitzel & Pasta


Recently, my time has been rushed and we’ve been in need of some quick & easy recipes.  Same with everyone right?  Well I am tired of arguing that making food your self is more expensive then grabbing a pizza – so in this series of blog posts I am out to prove it!

Today I was at the store and Pork Schnitzel strips were on sale,  so I grabbed them.  I had some gluten free multi-grain bread crumbs and some gluten free pasta at home as well and so this meal was born! Not only that but it was cheap too! Fed 4 people (2 younger kids, 2 adults) for under $11 (that’s about $2.65 a serving….. try getting take out for that!

  • Pork Schnitzel (1LB)                 $4.71
  • GF Bread Crumbs                      $1.00
  •  1 egg                                           $0.20
  • 1/2 pkg of GF Spaghetti             $1.50
  • 4 cocktail tomatoes quartered    $0.50
  • 1 small head broccoli                   $1.00
  • EVOO (3 TB)
  • 1 lemon
  • 2 tsp thyme
  • 2 tsp garlic
  • 3 TB Parmesan Cheese
  • salt & pepper to taste                     $1.70
  •                                            total       $10.61

Time from prep to plating,  about 15 mins …..

Pork Schnitzel & Pasta:

  • Porkporkschnitzel and pasta

  • Pork Schnitzel (1LB)
  • GF Bread Crumbs  (1/4-1/2 cup)
  •  1 egg

Pasta

  • 1/2 pkg of GF Spaghetti
  • 4 cocktail tomatoes quartered
  • 1 small head broccoli-washed & cut into bite sized pieces
  • 3 TB EVOO
  • 2 tsp thyme
  • 2 tsp minced garlic
  • 3 TB Parmesan Cheese
  • 2 TB lemon juice
  • salt & pepper to taste

Cook pasta as directed.  While pasta is cooking, quarter the tomatoes, and chop broccoli.  In one bowl, beat egg, then dip the pork in the egg and dredge thru the breadcrumbs.  If you have enough bread crumbs, let it sit for a couple minutes then repeat to get a nice coating.  Spray skillet with cooking spray. Heat skillet on med -high.  When there is 5 minutes left on the pasta, place the pork on the hot pan.  Cook for about 3 min per side. When pasta is done, drain & rinse, add the rest of the ingredients to the pasta and toss, serve along side the schnitzel. enJoy.

 

 

 

 

 

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No Labour Here – 2 Labour Day Simply Colourful Salads


 

Its Labour Day Weekend, which is kinda funny since the last thing I want to do on Labour Day is – you know labour! Not in the work sense (or the have a baby sense either lol) … here are 2 of my Colourful Salads – easy to make – Non-Labour intensive – Labour Day Salads.

Cauliflower-Tomato Salad

This is so easy to throw together at the last minute and a family fave.  I used a purple cauliflower that I picked up at the farmers market but a regular one is just as good.  I also made my dressing from 1TB cider vinegar, 1 tsp oregano, 1/2 tsp Dijon Mustard and  4 tsp EVOO, but a bottled Italian dressing works perfectly too!)

  •   1/2 head of cauliflower (I used purple but any cauliflower will do)
  •   2-3 Ripe Tomatoes (I used yellow heirloom & red roma`s)
  •   1/4-1/2 small purple onion (sliced thin) – optional
  •   Green or Black Olives – optional
  •   Oil & Vinegar or Italian style dressing to suit.

Mix dressing. Clean cauliflower*, and rinse tomatoes, cut both into bite sized chunks, add to bowl, add the rest of ingredients & dress salad. Best if you let it sit for 15 min for dressing to mix.

* best way to clean cauliflower (or broccoli) – fill a bowl with warm water and add a dash of salt to it – cut up vegetable and pop into the salted water, let soak for 5-10 min, drain (rinse if you want), the salt will draw out any bugs hiding out in the florets.

Best Black Bean-Tomato-Avocado Salad

This is another fave – you can cut salt by soaking your black beans, however a can of black beans rinsed will work wonderfully and rinsing the liquid will both cut the salt & the flatulence factor.

  •    1 (28 oz) can black beans – drained & rinsed
  •    2-3 Firm Tomatoes (I use roma`s)
  •    1/2 red/purple onion, sliced thinly or diced
  •    2 avocados – peeled, pitted and cut into chunks
  •    juice of 1 lime
  •    cilantro to taste (dried about 1 Tsp, fresh – a handful)
  •    salt & pepper to taste

This is best made just previous to serving to prevent the avocado from browning (although the acidity in the lime juice also helps prevent this as well).  Place drained and rinsed black beans in a bowl, add tomatoes, onion, and avocados. Mix together. Cut the lime in half and squeeze the juice* over the bean mixture. Add the cilantro and S&P. Mix again, let sit 5 minutes before serving. (tightly wrap plastic wrap over the top  so there is no air getting in if letting sit for longer).

* hint:  roll lime (lemon or orange) over counter top previous to juicing and you will yield more juice.

enJoy.

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