Leftover Pork, Peppers & Pasta

http://greenlitebites.com/2009/01/13/leftover-pork-peppers-pasta/

The other day I was chatting over on BlogToLose and the topic of food came up, of course! :) Someone asked about freezing leftovers, specifically meat. I didn’t realize some people where scared to freeze leftover cooked meat. I do it all the time! And actually the chat reminded me I had a chunk of cooked pork loin just sitting in my freezer. Not having anything in mind for dinner it came in REAL handy! Pop it in the microwave, 2 minutes and viola! lean protein all ready to use. (Click here for more information on freezing.)

I’m posting the idea exactly as I made. Now remember, you can use any leftover meat you have, chicken breast, lean cuts of beef, whatever. The idea is to really just make a quick sauce for the pasta while stretching one more meal out of what ever leftover protein you had from the night before. Or in my case the month before. :~PLeftover Pork, Peppers & Pasta

  • 4 oz whole wheat pasta (uncooked)
  • 1/2 onion diced
  • 1 large green bell pepper chopped
  • 1 can (15 oz) diced tomatoes (I used petite)
  • 1/2 tsp dried basil
  • 1/2 tsp garlic powder
  • About 5 oz leftover pork loin

Bring a pot of water to a boil for the pasta and cook according to package.

While the pasta is cooking heat a large skillet over medium high heat and spray with non-stick cooking spray. Add the onion. Cook until the onion start to turn transparent and brown on the edges (you want the brown for flavor and we are going to deglaze the pan in a bit.)

Add the bell pepper, stir and cook for about another minute or two. The bottom of the pan should have some onion and brown stuck to it. Now add the can of diced tomatoes, undrained and stir to get all those good bits up. Bring to a boil.

Add the basil, garlic powder and cooked pork.

At this point the pasta should be done. Drain and add the cooked pasta to the skillet. Stir and serve! :)

I sprinkled with a bit of Parmesan cheese before snapping the photo. I’m doing nutritional information for 3 servings but you could make it 2 large ones at 8 points a piece. The picture is 1/3 of the recipe.

Approx Nutritional Information per serving
Servings Amt per Serving
3 1/3 of the recipe (around a cup)
Calories Fat Fiber WWPs
286 5g 7g old: 5 new: 14
Sugar Sat Fat Carbs Protein
9g 2g 42g 90g
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4 Comments and 0 Replies

  1. Krista S.

    I love freezing leftover meat. In fact, at Thanksgiving, instead of eating turkey for two weeks straight, I cut one whole side of the breast off, left it whole, wrapped it and popped it in the freezer for another meal sometime down the road. Cooking once and eating twice (or more) is awesome!

  2. Susie

    I’m not sure if this is where I should comment or not, but I just had to say that I found your blog yesterday and I’m thrilled! I’m counting WW points again (hopefully for the last time and it will be a lifestyle change and it will take permanently this time.) =P But I also want to eat good, sound nutritional food and not just count points and still eat junk. So, finding your blog was such a blessing for me. I just googled Weight Watcher blogs and viola! there you were! I really enjoy cooking for my family, especially baking, and you have such an assortment of baking recipes as well as cooking ones. So, I just wanted to say “hey” and let you know that I can’t wait to start baking and cooking using the recipes from your blogs.

    One final note: I am not a fan of the nutritional side of artificial sweeteners. But we’re on a tight budger and I can’t always afford Stevia for baking. I’m not sure how good Splenda is for us, but I KNOW being overweight is not good for me either. So, I guess I’m sucumbing to the “questionable” Splenda for now until I can get this weight off. Maybe by then, I’ll be able to work more towards all Truvia or Stevia and get off the Splenda. I’d be interested in any comments, opinions or ideas you have concerning this matter.

    Thanks for reading my thoughts and I hope God will bless your endeavors as I know you are helping many.

    Blessings,
    Susie

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