Bang Bang Shrimp

Bang Bang Shrimp is a huge hit with everyone – crispy shrimp, coated in a creamy, spicy sauce!

This recipe is inspired by the popular Bang Bang Shrimp that everyone loves so much, and I wanted to recreate it and share this with all of you because it turns out that it’s pretty easy to make at home!

And the shrimp is so delicious that I guarantee you they’ll disappear in minutes. The whole batch will just disappear! We love to serve this alongside Crock Pot Chicken Wings for a bit more appetizer kick!

Closeup of bang bang shrimp coated in a spicy sauce topped with sesame seeds

(more…)

The post Bang Bang Shrimp appeared first on Spend With Pennies.

Stuffed Peppers

Stuffed Peppers are a fancy way to serve peppers! They are so easy, delicious and impressive enough to serve for special occasions or special guests! 

While I often serve peppers in a stir fry or in a fresh Greek salad, I do love using the pepper itself as a serving vessel!  We’ve filled these with a delicious beef, sausage and rice filling perfect for a quick and complete meal in one tidy package!

Baked Stuffed Peppers in a clear baking dish

Stuffed Bell Peppers are easy to make and everyone loves them!  We fill these with a mixture of beef and sausage but you can use one or the other (or even ground turkey if you prefer) and I sometimes replace the rice with Cauliflower Rice. While I used green peppers in this recipe, any color bell pepper (red/yellow/orange) will work just fine.

When choosing the color of pepper for your Stuffed Peppers recipe, it will depend on your personal taste preference. Green peppers are a bit more zesty and definitely less sweet than red, yellow or orange. Green peppers in this recipe really compliment the flavors in the beef, sausage, tomato-rice mixture.

Assembled ingredients for Stuffed Peppers in a skillet

How to make Stuffed Peppers

My friends often ask me how to make stuffed bell peppers and my response is always the same – it’s so easy! While these may look difficult, if you follow these easy steps, you will have perfect stuffed peppers every time!

  • Brown meat and aromatics. Add tomato sauce, rice and seasonings and cook until rice is tender.
  • While the filling is cooking, prepare your peppers by simmering 5 minutes to soften.
  • Fill peppers with pasta sauce, meat and rice mixture.
  • Top with cheese and bake until bubbly!

Do You Have to Pre-cook the Peppers Before Stuffing Them?  No you don’t have to precook the peppers, but they do stay quite crisp if you don’t pre-cook them. I personally prefer starting with cooked peppers for this Stuffed Peppers recipe.  

Stuffed Peppers prepped in a baking dish and ready to bake

How Long to Cook Stuffed Peppers

Stuffed peppers should be cooked at about 350°F for about 45 minutes. Be sure to cover with foil during the initial 30-35 minutes to ensure they do not dry out. Uncover and top with cheese and bake for the remaining 10 minutes or so until brown and bubbly.

What to serve with Stuffed Peppers?

One serving of Stuffed Peppers being served from a baking dish

Can you freeze Stuffed Peppers?

Yes, you definitely can freeze Stuffed Peppers and they are a great make-ahead meal! You will need to bake them first, then you can either freeze them individually or together in a baking dish. To re-heat, simply thaw in the fridge overnight and bake in a 350°F oven until heated through.

Keep this Stuffed Peppers recipe close at hand for a quick, easy and fun way to serve dinner! Prepped and ready in under 1 hour, this recipe is great for your busy schedule!

Stuffed Peppers

Tender bell peppers stuffed with a zesty beef and rice filling and baked until bubbly.

  • 6 bell peppers
  • 1/2 lb lean ground beef
  • 1/2 lb Italian sausage
  • 1 small onion (diced)
  • 2 cloves garlic
  • 1 can small diced tomatoes (14 1/2 oz)
  • 1/2 cup white rice (uncooked)
  • 1 1/4 cup water
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon Italian seasoning
  • 2 1/2 cups marinara sauce (divided)
  • 1/2 cup cheddar cheese (shredded)
  1. Preheat oven to 350°F.
  2. Bring to a simmer, reduce heat and cover. Cook 15-20 minutes or until rice is tender. You can add more water if needed.

  3. Cut the tops off the peppers (reserve the tops), remove seeds and membranes and discard. Chop tops of the peppers to add to the filling.

  4. Bring a large pot of water to a boil and cook peppers 5 minutes. Remove and drain well.

  5. In a large skillet, brown beef, sausage, onion & garlic over medium high heat until no pink remains. Drain any fat. Stir in the diced tomatoes with juice, rice, 1 1/4 cup water, diced pepper tops, Worcestershire sauce and Italian seasoning.

  6. Place 1 1/2 cups of marinara sauce in the bottom of a 9×13 pan. Fill each pepper with the rice mixture. Spoon remaining 1 cup marinara sauce over peppers.

  7. Cover with foil and bake 35 minutes. Remove foil, baste peppers with any sauce in the bottom. Top with cheddar and bake an additional 10 minutes or until cheese is melted and peppers are tender.

If you firmer/tender-crisp peppers, skip the boiling step and bake as directed.

REPIN this Delicious Recipe

Stuffed Peppers in a baking dish with melted cheese on top

 

If you are looking for a quick and complete meal in one tidy package, then Stuffed Peppers are it! Using the pepper itself as the serving vessel, Stuffed Peppers are a fun and unique way to serve dinner to your family! #spendwithpennies #easyrecipe #stuffedpeppers #withsausage #withbeef #simpledinner

The post Stuffed Peppers appeared first on Spend With Pennies.

Stuffed Peppers

Stuffed Peppers are a fancy way to serve peppers! They are so easy, delicious and impressive enough to serve for special occasions or special guests! 

While I often serve peppers in a stir fry or in a fresh Greek salad, I do love using the pepper itself as a serving vessel!  We’ve filled these with a delicious beef, sausage and rice filling perfect for a quick and complete meal in one tidy package!

Baked Stuffed Peppers in a clear baking dish

Stuffed Bell Peppers are easy to make and everyone loves them!  We fill these with a mixture of beef and sausage but you can use one or the other (or even ground turkey if you prefer) and I sometimes replace the rice with Cauliflower Rice. While I used green peppers in this recipe, any color bell pepper (red/yellow/orange) will work just fine.

When choosing the color of pepper for your Stuffed Peppers recipe, it will depend on your personal taste preference. Green peppers are a bit more zesty and definitely less sweet than red, yellow or orange. Green peppers in this recipe really compliment the flavors in the beef, sausage, tomato-rice mixture.

Assembled ingredients for Stuffed Peppers in a skillet

How to make Stuffed Peppers

My friends often ask me how to make stuffed bell peppers and my response is always the same – it’s so easy! While these may look difficult, if you follow these easy steps, you will have perfect stuffed peppers every time!

  • Brown meat and aromatics. Add tomato sauce, rice and seasonings and cook until rice is tender.
  • While the filling is cooking, prepare your peppers by simmering 5 minutes to soften.
  • Fill peppers with pasta sauce, meat and rice mixture.
  • Top with cheese and bake until bubbly!

I usually cut my peppers across the top but you can also cut them top to bottom to make smaller portions (like in my Mexican Stuffed Peppers).

Do You Have to Pre-cook the Peppers Before Stuffing Them?  No you don’t have to precook the peppers, but they do stay quite crisp if you don’t pre-cook them. I personally prefer starting with cooked peppers for this Stuffed Peppers recipe.  

Stuffed Peppers prepped in a baking dish and ready to bake

How Long to Cook Stuffed Peppers

Stuffed peppers should be cooked at about 350°F for about 45 minutes. Be sure to cover with foil during the initial 30-35 minutes to ensure they do not dry out. Uncover and top with cheese and bake for the remaining 10 minutes or so until brown and bubbly.

What to serve with Stuffed Peppers?

One serving of Stuffed Peppers being served from a baking dish

Can you freeze Stuffed Peppers?

Yes, you definitely can freeze Stuffed Peppers and they are a great make-ahead meal! You will need to bake them first, then you can either freeze them individually or together in a baking dish. To re-heat, simply thaw in the fridge overnight and bake in a 350°F oven until heated through.

Keep this Stuffed Peppers recipe close at hand for a quick, easy and fun way to serve dinner! Prepped and ready in under 1 hour, this recipe is great for your busy schedule!

Stuffed Peppers

Tender bell peppers stuffed with a zesty beef and rice filling and baked until bubbly.

  • 6 bell peppers
  • 1/2 lb lean ground beef
  • 1/2 lb Italian sausage
  • 1 small onion (diced)
  • 2 cloves garlic
  • 1 can small diced tomatoes (14 1/2 oz)
  • 1/2 cup white rice (uncooked)
  • 1 1/4 cup water
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon Italian seasoning
  • 2 1/2 cups marinara sauce (divided)
  • 1/2 cup cheddar cheese (shredded)
  1. Preheat oven to 350°F.
  2. Bring to a simmer, reduce heat and cover. Cook 15-20 minutes or until rice is tender. You can add more water if needed.

  3. Cut the tops off the peppers (reserve the tops), remove seeds and membranes and discard. Chop tops of the peppers to add to the filling.

  4. Bring a large pot of water to a boil and cook peppers 5 minutes. Remove and drain well.

  5. In a large skillet, brown beef, sausage, onion & garlic over medium high heat until no pink remains. Drain any fat. Stir in the diced tomatoes with juice, rice, 1 1/4 cup water, diced pepper tops, Worcestershire sauce and Italian seasoning.

  6. Place 1 1/2 cups of marinara sauce in the bottom of a 9×13 pan. Fill each pepper with the rice mixture. Spoon remaining 1 cup marinara sauce over peppers.

  7. Cover with foil and bake 35 minutes. Remove foil, baste peppers with any sauce in the bottom. Top with cheddar and bake an additional 10 minutes or until cheese is melted and peppers are tender.

If you firmer/tender-crisp peppers, skip the boiling step and bake as directed.

REPIN this Delicious Recipe

Stuffed Peppers in a baking dish with melted cheese on top

 

If you are looking for a quick and complete meal in one tidy package, then Stuffed Peppers are it! Using the pepper itself as the serving vessel, Stuffed Peppers are a fun and unique way to serve dinner to your family! #spendwithpennies #easyrecipe #stuffedpeppers #withsausage #withbeef #simpledinner

The post Stuffed Peppers appeared first on Spend With Pennies.

Banana Bread Crumb Cake

Banana Bread Crumb Cake. Tender and soft this banana cake is loaded up with flavor and a hint of spice. Topped with a sweet, brown sugar crumb this is the perfect snack or breakfast cake!

Hey everyone, Serene from House of Yumm back with this Banana Bread Crumb Cake! This soft banana cake is loaded up with a healthy dose of crumb on top and baked in a square baking pan, making it the perfect after school snack or even breakfast for the family. You can drizzle a little icing to take it into dessert territory also.

Banana Cake

This is the ultimate snack or breakfast cake. This recipe comes from my Banana Bread recipe. Making some small changes to that recipe such as creaming the butter and sugars, and adding baking powder for a little extra lift, turns my favorite bread into this tender banana cake.

This cake is made even more tender from using buttermilk. The same as the banana bread recipe. If you’re like me and don’t typically have buttermilk on hand its it’s an easy fix. Add about 2 teaspoons of lemon juice or plain white vinegar to your measuring cup, then pour the milk in to reach 1 cup. Let it sit briefly. This will make sour milk. Perfect for baking, and gets the same results as using buttermilk.

Crumb Topping

Giving this banana cake a crumb topping puts it into the breakfast category. Almost like a coffee cake.

The crumb topping is easy to make. Combine light brown sugar, cinnamon and flour. Then drizzle some melted butter in. Stir together with a fork to combine and create the large crumbs. If the crumbs are too small and it’s not sticking together into big crumbs, add just a bit more melted butter.

On the other hand if the crumb seems really wet and wanting to make one large “crumb” add just a bit more flour to dry it up a bit to create the crumbs.

More Recipes you may enjoy:

 

Banana Bread Crumb Cake
 
Banana Bread Crumb Cake. Tender and soft this banana cake is loaded up with flavor and a hint of spice. Topped with a sweet, brown sugar crumb this is the perfect snack or breakfast cake!
Author:
Serves: 12
Ingredients
Banana Cake
  • ½ cup unsalted butter at room temperature
  • ½ cup white sugar
  • ½ cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 ripe bananas mashed
  • 2 cups all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ⅔ cup buttermilk (see notes)
Crumb Topping
  • ½ cup light brown sugar
  • ½ cup all purpose flour
  • ½ teaspoon ground cinnamon
  • 3 tablespoons melted butter
Instructions
  1. Preheat oven to 350. Line a square baking pan with parchment paper or spray with non stick baking spray.
  2. In a small mixing bowl prepare the crumb by mixing together the light brown sugar, flour and cinnamon. Stir to combine. Then using a fork mix until large crumbs are formed. Set aside.
  3. In a large mixing bowl add the room temperature butter, white and light brown sugars. Cream together. Add in the eggs and vanilla extract. Stir to combine.
  4. Mash the bananas with a fork, then add to the batter, stir to combine, will be slightly lumpy.
  5. In a medium size mixing bowl combine the dry ingredients: flour, baking powder, baking soda, salt, ground cinnamon, stir with a fork to mix.
  6. Add to the wet ingredients, stir slowly and pour in the buttermilk while stirring. Stir until just combined.
  7. Pour the batter into the prepared baking pan and sprinkle the crumbs on top. Gently press the crumbs into the batter to help stick.
  8. If using an 8x8 pan bake for about 45-50 minutes. If using a 9x9 pan bake for about 35-40 minutes.
  9. Allow to cool for about 30 minutes prior to serving. If desired top with icing.
Notes
If you don't have buttermilk on hand you can make sour milk. Add 2 teaspoons of lemon juice or plain white vinegar to your measuring cup, then pour the milk in to reach ⅔ cup. Let it sit briefly. This will make sour milk.

If you want to make this in a 9x13 pan you can add an additional ½ cup flour and ⅓ cup milk to the recipe. Double the crumb recipe and bake for 40 minutes.

 

Greek Chickpea Salad

Greek Chickpea Salad, made with chickpeas, cucumbers, tomatoes, bell peppers, olives and Feta is perfect to make ahead, for lunch for the week!

Greek Chickpea Salad, made with chickpeas, cucumbers, tomatoes, bell peppers, olives and Feta is perfect to make ahead, for lunch for the week!

If you’ve been following my free meal plans, you probably know I’ve been incorporating more meal prep recipes in them, recipes you can make once that can be served for the week. This one doesn’t get easier because there is nothing to cook! Made with a fresh lemon vinaigrette, you’ll be counting down the minutes until lunch time!

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Creamy Tomato Basil Chicken

Creamy tomato basil chicken in a cast iron skillet ready to be served

Creamy Tomato Basil Chicken is a simple, one pan meal that the entire family will love. With only five ingredients that are most likely in your pantry, this is an easy recipe that will become a dinner favourite!

Creamy tomato basil chicken in a cast iron skillet ready to be served

Lush and saucy is how I would describe this creamy tomato basil chicken. And the best part is how ridiculously simple it is to make.

This recipe uses the most beautiful seasonal produce thats in abundance right now. Fresh roma tomatoes, garlic and basil simmered in olive oil and butter till the tomatoes completely break down into a nice creamy consistency that coat every bit of the chicken. I like to add a little bit of cream towards the end to give this dish a luscious consistency.

Since this is such a simple recipe, its really important to use quality ingredients.

I prefer using chicken breast in the recipe because its lean meat and my family loves chicken breast!

Closeup of creamy tomato basil chicken

I like to start by adding some garlic to olive oil and warming it so that the oil is infused with the garlic flavour. Then the chicken breast is seared on high heat till its cooked through. Chicken breast doesn’t need too long – about 10 minutes in the pan and its done. The sauce is made in the same pan with diced roma tomatoes, cream and lots of basil. I finish this recipe with some cream to give it the beautiful creamy texture and add more flavour.

If you don’t have access to good quality fresh tomatoes, just use a can of crushed tomatoes for the sauce. And you have the same recipe that takes even lesser time to put together.

The recipe is so basic that this will become one of those recipes that you’ll make again and again. Serve this with pasta or rice. Add a little parmesan on top if you are feeling extra indulgent and you have a fantastic dinner thats ready in a jiffy!

Creamy tomato basil chicken in a cast iron skillet ready to be served

More Dinner Recipes

Sheet Pan Honey Balsamic Chicken Thighs

Creamy Lemon Chicken Scallopini

Chinese Cashew Chicken Noodle Stir Fry

Creamy Tomato Basil Chicken
 
Creamy Tomato Basil Chicken is a simple, one pan meal that the entire family will love. With only five ingredients that are most likely in your pantry, this is an easy recipe that will become a dinner favourite!
Author:
Recipe type: Main
Serves: 4 Servings
Ingredients
  • 4 tablespoons Olive Oil
  • 1 tablespoon minced Garlic
  • 1 pound Chicken Breasts
  • Salt and Pepper
  • 5 Roma Tomatoes, diced
  • ¼ cup Chicken Broth
  • 1 cup loosely packed, Basil Leaves, roughly chopped
  • ¼ cup Heavy Cream
Instructions
  1. Add olive oil and garlic to a skillet and heat gently to infuse the olive oil with garlic flavour.
  2. Once the garlic is a light golden colour, season the chicken breasts on both sides with salt and pepper and slide them into the pan. Sear on both sides and cook for 10 minutes in the pan or till the chicken breast is cooked through.
  3. Take the chicken breasts out of the pan and place them on a plate.
  4. Add tomatoes and broth to the pan, along with salt and cook for 8-10 minutes till the tomatoes have broken down completely and are mushy and have formed a thick sauce.
  5. Add basil and cream and mix well. Add the chicken breasts back to the pan, simmer for two minutes and turn off the flame. Serve immediately.

 

Bacon Wrapped Pork Tenderloin (Grilled or Baked)

Bacon Wrapped Pork Tenderloin is such an easy meal to prepare and serve!  Seasoned pork tenderloin is wrapped with bacon slices and baked, or grilled, to perfection!

Pork tenderloin is a tender cut of meat to begin with, but the addition of bacon really adds to the tenderness and flavor! By slicing the meat into medallions to serve, there is a little bit of bacon in every bite! Really, bacon wrapped anything is always a good idea!

Bacon Wrapped Pork Tenderloin sliced on a wooden board

Pork tenderloin is one of my favorite proteins just simply roasted in the oven or stuffed pork tenderloin. It’s incredibly juicy and tender and everyone in my family loves it.  While I often simply season and cook pork tenderloin in the oven, this is one of those easy pork tenderloin recipes that is kind of next level and can be pork tenderloin oven baked, or grilled pork tenderloin.

We absolutely love to cook this pork tenderloin recipe on the grill, but we do use a grill mat to keep the bacon from flaring up. If you’ve never cooked on a grill mat before I can’t say how much I recommend them!  I they’re perfect for everything from Grilled Zucchini  to Grilled Asparagus and we often to homemade burgers on them too.  You still get that nice char but nothing falls through and they’re a snap to wipe clean.

Bacon Wrapped Pork Tenderloin cooking on a grill mat

How to Cook Bacon Wrapped Pork Tenderloin

  • Allow the tenderloin to come to room temperature.
  • Season with your favorite seasoning, or homemade Italian Seasoning with salt & pepper.
  • Wrap tenderloin with bacon slices and secure with toothpicks.
  • If cooking in an oven and the bacon has released a lot of grease, use a clean baking pan before broiling as the grease will smoke and splatter.
  • If cooking on a grill, use a grill mat (or a sheet of foil) to avoid bacon drippings from flaring up.
  • Use a meat thermometer and remove from heat once the internal temperature reaches 145 degrees F.
  • Allow the tenderloin to rest for 5 minutes before serving.

Pork Tenderloin Sides

There are so many great options for side dishes for pork tenderloin. Some of my favorite pork loin sides are:

A medallion of Bacon Wrapped Pork Tenderloin

It is important to rest almost all cuts of meat after grilling for two reasons. First, the juices are redistributed and absorbed back into the meat making it far more tender and juicy. Second, the internal temperature of the meat will continue to rise as it rests.  You can find more information on cooking the perfect pork tenderloin here!

Pork tenderloin is lean and should be cooked to about medium and it’s fine to be a touch pink.  Since it’s a fairly long thin cut of meat, this won’t take long (and I’d highly recommend using a thermometer to ensure it reaches the right temperature). Allow about a 20-minute cook time in a 400 degree oven or on a medium heat grill. In either case, remove once the pork tenderloin form the heat once the internal temperature reaches 145 degrees F. Be sure to allow it to rest at least 5 minutes before slicing.

Trying to follow a low carb diet? This Bacon Wrapped Pork Tenderloin naturally low in carbs (and is keto friendly).  Serve it alongside Grilled Zucchini and Honey Mustard Warm Potato Salad!

Bacon Wrapped Pork Tenderloin

Bacon Wrapped Pork Tenderloin is such an easy meal to prepare and serve!  Seasoned pork tenderloin is wrapped with bacon slices and baked, or grilled, to perfection!

  • 1 lb pork tenderloin
  • southwest seasoning or your favorite meat seasonings
  • 8 slices bacon
  1. Preheat oven or grill to 400° F. Line a baking sheet with foil
  2. Season the pork with southwest seasoning.
  3. Wrap the pork tenderloin in bacon using toothpicks to secure.

Oven

  1. Place pork on foil lined sheet and bake 18-20 minutes or until a meat thermometer reaches an internal temperature of 145° F.
  2. Broil 2-3 minutes to crisp bacon.
  3. Allow to rest for at least 5 minutes before slicing.

Grill

  1. Place pork on grill mat and cook 20-22 minutes rotating every 5 minutes or until a meat thermometer reaches an internal temperature of 145° F.
  2. Allow to rest for at least 5 minutes before slicing.

REPIN this Easy Pork Recipe

Bacon Wrapped Pork Tenderloin sliced on a wooden board

MORE RECIPES YOU’LL LOVE

Honey Glazed Pork Chops with Mushrooms

Honey Glazed Pork Chops with mushrooms and a side of broccoli in a white dish

 

Bacon

The post Bacon Wrapped Pork Tenderloin (Grilled or Baked) appeared first on Spend With Pennies.

Bacon Wrapped Pork Tenderloin (Grilled or Baked)

Bacon Wrapped Pork Tenderloin is such an easy meal to prepare and serve!  Seasoned pork tenderloin is wrapped with bacon slices and baked, or grilled, to perfection!

Pork tenderloin is a tender cut of meat to begin with, but the addition of bacon really adds to the tenderness and flavor! By slicing the meat into medallions to serve, there is a little bit of bacon in every bite! Really, bacon wrapped anything is always a good idea!

Bacon Wrapped Pork Tenderloin sliced on a wooden board

Pork tenderloin is one of my favorite proteins just simply roasted in the oven or stuffed pork tenderloin. It’s incredibly juicy and tender and everyone in my family loves it.  While I often simply season and cook pork tenderloin in the oven, this is one of those easy pork tenderloin recipes that is kind of next level and can be pork tenderloin oven baked, or grilled pork tenderloin.

We absolutely love to cook this pork tenderloin recipe on the grill, but we do use a grill mat to keep the bacon from flaring up. If you’ve never cooked on a grill mat before I can’t say how much I recommend them!  I they’re perfect for everything from Grilled Zucchini  to Grilled Asparagus and we often to homemade burgers on them too.  You still get that nice char but nothing falls through and they’re a snap to wipe clean.

Bacon Wrapped Pork Tenderloin cooking on a grill mat

How to Cook Bacon Wrapped Pork Tenderloin

  • Allow the tenderloin to come to room temperature.
  • Season with your favorite seasoning, or homemade Italian Seasoning with salt & pepper.
  • Wrap tenderloin with bacon slices and secure with toothpicks.
  • If cooking in an oven and the bacon has released a lot of grease, use a clean baking pan before broiling as the grease will smoke and splatter.
  • If cooking on a grill, use a grill mat (or a sheet of foil) to avoid bacon drippings from flaring up.
  • Use a meat thermometer and remove from heat once the internal temperature reaches 145 degrees F.
  • Allow the tenderloin to rest for 5 minutes before serving.

Pork Tenderloin Sides

There are so many great options for side dishes for pork tenderloin. Some of my favorite pork loin sides are:

A medallion of Bacon Wrapped Pork Tenderloin

It is important to rest almost all cuts of meat after grilling for two reasons. First, the juices are redistributed and absorbed back into the meat making it far more tender and juicy. Second, the internal temperature of the meat will continue to rise as it rests.  You can find more information on cooking the perfect pork tenderloin here!

Pork tenderloin is lean and should be cooked to about medium and it’s fine to be a touch pink.  Since it’s a fairly long thin cut of meat, this won’t take long (and I’d highly recommend using a thermometer to ensure it reaches the right temperature). Allow about a 20-minute cook time in a 400 degree oven or on a medium heat grill. In either case, remove once the pork tenderloin form the heat once the internal temperature reaches 145 degrees F. Be sure to allow it to rest at least 5 minutes before slicing.

Trying to follow a low carb diet? This Bacon Wrapped Pork Tenderloin naturally low in carbs (and is keto friendly).  Serve it alongside Grilled Zucchini and Honey Mustard Warm Potato Salad!

Bacon Wrapped Pork Tenderloin

Bacon Wrapped Pork Tenderloin is such an easy meal to prepare and serve!  Seasoned pork tenderloin is wrapped with bacon slices and baked, or grilled, to perfection!

  • 1 lb pork tenderloin
  • southwest seasoning or your favorite meat seasonings
  • 8 slices bacon
  1. Preheat oven or grill to 400° F. Line a baking sheet with foil
  2. Season the pork with southwest seasoning.
  3. Wrap the pork tenderloin in bacon using toothpicks to secure.

Oven

  1. Place pork on foil lined sheet and bake 18-20 minutes or until a meat thermometer reaches an internal temperature of 145° F.
  2. Broil 2-3 minutes to crisp bacon.
  3. Allow to rest for at least 5 minutes before slicing.

Grill

  1. Place pork on grill mat and cook 20-22 minutes rotating every 5 minutes or until a meat thermometer reaches an internal temperature of 145° F.
  2. Allow to rest for at least 5 minutes before slicing.

REPIN this Easy Pork Recipe

Bacon Wrapped Pork Tenderloin sliced on a wooden board

MORE RECIPES YOU’LL LOVE

Honey Glazed Pork Chops with Mushrooms

Honey Glazed Pork Chops with mushrooms and a side of broccoli in a white dish

 

Bacon

The post Bacon Wrapped Pork Tenderloin (Grilled or Baked) appeared first on Spend With Pennies.

Strawberry, Apple, and Pear Spinach Salad with an Apple Cider Poppyseed Dressing

Strawberry, Apple, and Pear Spinach Salad is an easy to make spinach salad with crisp apples, pears and strawberries hidden throughout.  Topped with feta cheese, crunchy pecans and tossed in a delicious apple cider dressing! 

If you think this salad is amazing, I also love this Strawberry Avocado Salad,  Cranberry Apple Salad and this Broccoli Apple Salad is so mouthwatering good.  I can’t resist a good salad especially when it involves crisp apples and strawberries!

Spinach Salad Recipe

I adore an amazing mouthwatering salad.  And now that I have lost the weight I needed after my last baby, I am in maintenance mode.  Don’t you think that maintaining a weight can oftentimes be harder than losing the weight?  Especially when you are a foodie at heart and want to eat #allthethings?  I have learned that it comes to finding a good balance and what is right for you.  A good salad is on repeat for me.  When we went to Hawaii, or when I have gone on a weekend trip, I know that it is important to come back and get right on track again.

I love a good salad and I love when it involves spinach.  I especially love a salad to be combined with fruits like apples, pears, strawberries, blackberries, you name it.  I love when you get the best of both worlds of your fruit and vegetable.  I know that you will love everything that is involved in this salad.  It is especially amazing tossed in the apple cider poppyseed dressing!

What ingredients are in this salad?

  • spinach
  • strawberries
  • apples
  • pears
  • feta cheese
  • pecans

How do you make Strawberry, Apple, and Pear Spinach Salad?

  • To start, add spinach, chopped strawberries, sliced pears and apples, to a large bowl.
  • Make your apple cider vinegar dressing and pour on top of the salad and toss
  • Top with chopped pecans and feta cheese.

 

This salad is light and delicious and perfect served as a side.  You can even add some protein like chicken and it will become a complete meal.  I know that you are going to love this salad and it will become a new favorite as well!

Strawberry, Apple, and Pear Spinach Salad with a Apple Cider Poppyseed Dressing
 
Prep time
Total time
 
Strawberry, Apple, and Pear Spinach Salad is an easy to make spinach salad with crisp apples, pears and strawberries hidden throughout.  Topped with feta cheese, crunchy pecans and tossed in a delicious apple cider dressing!
Author:
Serves: 4-6
Ingredients
  • 4 cups spinach
  • 1 cup strawberries, sliced
  • 1 apple, sliced (I used honey crisp)
  • 1 pear, sliced
  • Apple Cider Poppyseed Dressing:
  • ½ cup apple cider
  • 1 Tablespoon Apple Cider Vinegar
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Honey
  • 1 teaspoon poppyseeds
  • ¼ cup feta cheese
  • ¼ cup chopped pecans
Instructions
  1. In a large bowl, combine spinach, strawberries, apple, and pear.
  2. In a small bowl, whisk together the apple cider, olive oil, honey and poppyseeds. Pour over salad and toss.
  3. Top with feta cheese and chopped pecans.

 

Skinnytaste Meal Plan (August 20-August 26)

A free 7-day flexible meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle™ SmartPoints®.

A free 7-day flexible meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle™ SmartPoints®.

August is always so bittersweet for me. It’s my oldest daughter’s birthday month, but also the end of my favorite season, with back to school routines approaching, and cooler days and nights. But it’s also a few months closer to the release of my cookbook, Skinnytaste One and Done (ships Oct 9 if you pre-ordered) which I can’t wait to get my hands on!

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing!

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them! 

MONDAY (8/20)
B: Spinach, Feta and Artichoke Breakfast Bake* (1) with 1 cup grapes (0)
L: Chicken Club Lettuce Wrap Sandwich (5)
D: Greek Mac and Cheese (10)
Totals: Freestyle Points 16, Calories 847**

TUESDAY (8/21)
B: Spinach, Feta and Artichoke Breakfast Bake (1) with 1 cup cantaloupe (0)
L: LEFTOVER Greek Mac and Cheese (10)
D: Turkey Taco Lettuce Wraps (0) with 2 tablespoons reduced fat cheddar (1) and 2 ounces avocado (3)
Totals: Freestyle Points 15, Calories 912**

WEDNESDAY (8/22)
B: Spinach, Feta and Artichoke Breakfast Bake (1) with 1 cup grapes (0)
L: LEFTOVER Greek Mac and Cheese (10)
D: Asian Glazed Drumsticks (7) with Cauliflower “Fried Rice” (1)
Totals: Freestyle Points 19, Calories 894**

THURSDAY (8/23)
B: Spinach, Feta and Artichoke Breakfast Bake (1) with 1 cup cantaloupe (0)
L: Chicken Club Lettuce Wrap Sandwich (5)
D: One-Pot Spaghetti and Meat Sauce (8) and a green salad*** (0) with 2 tablespoons light balsamic vinaigrette (2)
Totals: Freestyle Points 16, Calories 912**

FRIDAY (8/24)
B: PB & J Yogurt (6)
L: LEFTOVER One-Pot Spaghetti and Meat Sauce (8) and a green salad (0) with 2 tablespoons light balsamic vinaigrette (2)
D: Broiled Fish with Summer Grape Tomato Sauce (1) with 1 ½ cups spiralized zucchini (0)
Totals: Freestyle Points 17, Calories 998**

SATURDAY (8/25)
B: Whole Wheat Pancakes (5) with 1 tablespoon maple syrup (3) and 1 cup mixed berries (0)
L: Prosciutto, Mozzarella and Fig Salad with Arugula (6)
D: DINNER OUT!
Totals: Freestyle Points 14, Calories 504**

SUNDAY (8/26)
B: Strawberry Peanut Butter Swirl Smoothie Bowls (7) (Recipe x 2)
L: Chickpea Egg Salad (2)
D: Grilled Rosemary Lamb Chops (6) with Zucchini and Feta Fritters* (3)
Totals: Freestyle Points 18, Calories 996**

*Make Sunday night, if desired. Freeze any leftover Breakfast Bake or Fritters you/your family won’t eat.

**This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.

***Green salad includes 7 ½ cups romaine, 1 cup each: carrots, tomatoes, cucumber, and 3 scallions.  Serves 4 plus leftovers for lunch on Fri.

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