One of my core beliefs as a person who loves to cook (and eat) is that life requires balance. Multi-coursed meals or special indulgences don’t have to mess you up if you default toward a healthier lifestyle in between. I am also a person that believes in reinventing leftovers into something new and tasty, and in this case, fairly healthy. I call this “Pull a Rabbit out of a Hat” cooking.
With leftover 1/2 pound pork chops in fridge (from the Pork Chops Smothered in Sweet Onion Gravy recipe) and a bag of Birds Eyes Protein blend in the freezer, I whipped up this quick and tasty weekday meal. While a recipe this simple hardly seems necessary, think of it more as inspiration for a simple meal prep you might not have tried before .
Pork & Beans - a healthy version
Leftover shredded pork chops (approx. 4 ounces)
Birds Eye Italian Style Protein blend (a mix of whole grains, lentils, spinach, broccoli, white beans and sauce)
Chopped fresh parsley and snipped chives (optional)
Lemon Wedges (optional)
Cherry tomato wedges (optional)
Warm pork chop in microwave for 1-2 minutes, or until hot. Shred desired amount of pork
Cook Birds Eye Italian Style Protein Blend using instruction on package
Combine pork and Protein Blend, squeeze with lemon and top with tomato wedges and herbs.
Note - this recipe is easily adapted to other leftover meats and other frozen vegetable/grain combinations.