Meal on a Budget: Clean Eating Papaya Pork

I think like every family in America this Mom on the Run tries to stretch every dollar that we earn. We have done things to help with lessening costs of everyday activities like taking inventory of pantry and freezer items to avoid buying duplicates, use coupons, shopping for the clothes at consignment stores (I have found some of the best bargains this summer), and participating in free local events. I have notice in the last few weeks that food prices at the grocery stores are steadily rising. My recipe finding strategy has change in the past few weeks and I try to work with ingredients that are low cost and in season. I am a little disappointed that my garden has not doing well this year. I love working with summer time veggies. Thank goodness for local farmers !

I LOVE food magazines, possibly to addiction status. Clean Eating Magazine is one of my favorites because they have great healthy recipes. They run a great recipe series that offer a weeks worth of budget recipes for the home cook. When I saw the Thai Pork and Papaya on Couscous recipe in the July issue, I knew that it would be a recipe the whole family would enjoy. Dad on the Run is not a fan of Couscous and I cannot eat it due to dietary restrictions. With the simple substitute of brown rice this dish is a budget friendly hit coming in at less than 2.00 a serving. Bonus #2 it took 20 minutes to make. Busy mom’s dream come true.

Thai Pork and Papaya on Brown Rice

Modified from Clean Eating Magazine July 2011

Ingredients:

2 cups of brown rice prepared

1 tsp extra virgin olive oil

2 tsp Coconut Secret Coconut Aminos (Substitute for Soy Sauce)

1/2 tsp ground ginger

3 garlic cloves, minced

1/2 pound pork tenderloin, sliced into 1/2 inch X 2 inch slices

Juice of 1 lime

1 lb Hawaiian Papaya, peeled, halved, seeds removed, flesh cut in 1/2 in cubes

Instructions:

In a large nonstick skillet. heat oil on medium for 1 minute. Add coconut aminos, ginger, garlic, and pork and cook for 3 to 4 minutes, occasionally flipping pork strips with a spatula until meat is cooked through.

Remove skillet from heat and stir in lime juice and cilantro.

Place 1/2 cup of rice onto each plate. Top each with 2 oz pork mixture, 1/2 cup of papaya, and 1 tbsp skillet juices.

Fun Fact I learned about Papaya thanks to Clean Eating Magazine: Papain, an enzyme found in papayas, is so effective at breaking down protein that it’s used as both a digestive aid and meat tenderizer. Papaya and pork make a very yummy combination!

What types of things are you doing to be a little more thrifty these days?

 

Cooking Light Review: Superfast Thai Beef Salad

Cooking in the Mom on the Run kitchen can be an interesting time sometime. I have distractions that cannot be avoided and lately the simplest meals have been the most successful meals. Now that Baby A is crawling and less than thrilled being sedentary. I find new ways to entertain her while I am cooking daily.

 Thank goodness for Baby Mum Mums. Baby A should be there spokesperson because she loves them so much!

I am open to any suggestions to keep baby busy while I am cooking….Send them my way! It is funny because what entertained Tajiah when she was little does not entertain Baby A. I have three very different personalities living in my house. Makes life very interesting.

Cooking Light is my go-to resource when I am looking to menu plan for the week. There are a ton of great family friendly recipes and I LOVE their fast and easy recipe collections. When I saw the Thai Beef Salad in the Superfast Beef Recipes I was sold. Lots of yummy flavors and fresh ingredients. My girls are mandarin orange freaks, and anything to get them to eat more leafy vegetables is a winner in my opinion.

Thai Beef Salad

Recipe from Cooking Light

Ingredients

• 1 cup loosely packed fresh cilantro leaves
• 1/4 cup fresh lime juice (about 3 limes)
• 2 tablespoons low-sodium soy sauce
• 1 1/2 tablespoons Thai fish sauce
• 1 tablespoon honey
• 2 teaspoons grated orange rind
• 2 garlic cloves, peeled
• 1/2 small serrano chile
• 2 teaspoons olive oil
• 4 (4-ounce) beef tenderloin steaks, trimmed
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 2 cups shredded Napa cabbage
• 1 cup grated, seeded, peeled cucumber
• 1/3 cup thinly sliced green onions
• 3 tablespoons chopped fresh basil
• 1 (12-ounce) package broccoli coleslaw
• 1 (11-ounce) can mandarin oranges in light syrup, drained

Preparation

Combine first 8 ingredients in a food processor; process until smooth.

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle steak evenly on both sides with pepper and salt. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Thinly slice steak.

Combine cabbage and the remaining ingredients in a large bowl. Drizzle slaw mixture with cilantro mixture; toss. Arrange 2 cups slaw mixture on each of 4 plates; top each serving with 3 ounces beef.

Laura Zapalowski, Cooking Light
OCTOBER 2007

When they said it was a quick and easy recipe they were not lying. It took me 20 minutes from start to finish to whip this meal up. The girls thought that I had gone to Whole Foods to get the salad. I loved the salad and I makes a great leftover lunch the next day.  This meal will not disappoint!

Do you have a favorite place to get recipes? What is your favorite quick dish to make?

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