Healthy Living Fridays (vol 7)

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Sometimes I make recipes with whatever I have on hand.  I throw a bunch of stuff in a pot and pray that it tastes good together.  Such is the case with this recipe.  I had pork loin in the fridge that was defrosted to cook the day before but I ate out instead.

 

Whole Wheat Penne With Pork Loin and Mixed Veggies

 

What you will need:

  • Pork Loin (half pound)
  • Whole Wheat Penne (2 cups uncooked)
  • Garlic Cloves (3)
  • Salt & Pepper
  • Onion Powder
  • Organic Frozen Mixed Vegetables (1 cup)
  • Organic Tomato Sauce (16oz can)
  • Dried Oregano
  • Shredded Italian Cheese Blend (1/2 cup)
  • Parmesan

How to make it:

Slice the pork loin into stir fry sized pieces.  Cook in a frying pan over med/high flame until the pork isn’t pink anymore.

In a small pot, combine the tomato sauce, salt , pepper, oregano, onion powder, and use a garlic press to add crushed garlic.  Cook over medium heat and reduce the flame as it starts to boil.  When the pork is done add it to the sauce.  Stir occasionally.

Put the frozen vegetables in the microwave for about a minute and a half.

In a medium pot, boil the pasta until al dente.  Drain and return the pasta to the pot.  Add the sauce and the vegetables.  Cook it over medium heat, stirring frequently for about 5 minutes.  Remove from heat and stir in the Italian cheese blend.  Serve immediately with parmesan sprinkled on top.  Makes 2 servings.  Prep time is about 10 minutes.  Cooking time is about 20 minutes.

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