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Pan grilled bratwurst and steamed cabbage

12 Dec

I covered the bratwurst with water and simmered for 10 minutes. Then I drained the water and added a little olive oil, and sautéed the sausages until they were brown but not bursting. I poured the fat into a disposable hot drinks cup.

Sliced up the cabbage, and poured a little of the sausage fat into it, dusted with salt and pepper and a few tablespoons of water, covered with Saran wrap and microwaved for four minutes. Dinner! IMG_0130-1.JPG

Roasted veggies and Italian sausage

28 Nov

Ended up roasting some delicata squash, Brussels sprouts, and sweet potatoes and serving them with Italian sausage cut into bites, and dusted with Cajun seasoning. Yum! IMG_0001.JPG


Menu for this week

14 Apr

Low Carb High protein sausage and Kale www.sleevers.wordpress.comLow Carb High Protein Oven baked tandoori chicken www.sleevers.wordpress.combacon-wrapped chicken


Typically, I make  3-4 different meats and 2-3 vegetables on Saturday, and that, combined with a couple of meals out feeds us well all week. This weekend, we were out of town and I was tired when we got back late Sunday afternoon. So I’m in what I call “bachelor cooking” mode, which involves some pre-made spice mixes and sauces. Still starting with fresh vegetables and meat, so all is not lost, but the meals are easier to fix. So here’s what we are having this week, and I’ll update the names below with recipe links as I post the recipes.


1. Quick Sausage and Kale

2. Tandoori Chicken

3. Bacon-wrapped chicken

4. Crockpot Beef & Broccoli

5. Split pea soup with extra ham

6. Roasted asparagus

7. Ready mixed Kale salad

Meal Ideas: Sweet pepper poppers & Bacon-wrapped Chicken

7 Apr

bacon-wrapped chicken www.sleevers.wordpress.commeal idea poppers and chicken


Finding a way to cook meat and veggies in one fell swoop makes my (lazy cook’s) heart happy. This dinner also doesn’t really need a recipe. Just slap things together and put them in the oven. That’s what I did anyway.

In this version, I used the jalapeno cream cheese poppers I posted earlier with one delicious difference. I used a bag of mini sweet peppers. I see them all the time in the grocery store, they look so delicious, and they actually tasted very good in this dish.

Do NOT be intimidated by this “recipe” below. Basically you stuff some cream cheese into peppers, wrap with bacon. You season some chicken, wrap with bacon. You cook for 15 mins. Done.


It’s hard for me to estimate how much this makes in the way of servings because we can’t eat much chicken. Our sleeve doesn’t like chicken. I’d say this whole thing could be 4 servings for sleevers with 4 oz chicken and 2 filled poppers each.

For the Poppers


  • 8 sweet mini peppers
  • 4 tbs cream cheese
  • 4 strips uncooked bacon cut into half


  1. Cut open your sweet peppers and halve them lengthwise. Fill with cream cheese. I used jalapeno cream cheese, sour cream and onion cream cheese and plain cream cheese. It was all good.
  2. Take a bacon half strip, and gently stretch it. Not only does this make a half strip go further, it also softens it a bit and makes it easier to wrap around the pepper.
  3. Place wrapped pepper on a foil-lined baking pan.

For the Chicken


  • 1 lb chicken tenders
  • 2 seasoning mixes of your choice. I used grill mates sweet and smoky rub, and a different bbq rub. You could also use cajun seasoning, italian seasoning, seasoned salt, etc.
  • 6-8 strips uncooked bacon cut into half (I used up an entire pack of bacon between the two dishes)


  1. Divide your chicken in half and put each into a ziplock bag.
  2. Shake each of your seasonings into the two bags. This way you can have one lb of chicken but two different tastes. Important for sleevers who can’t each too much and get sick of the leftovers. Zip the bag shut and knead and mix well until the tenders are wrapped with the seasoning. Note how I gave you a wonderful way to season chicken without actually touching it. Eww.
  3. Take a bacon half strip, and gently stretch it. Not only does this make a half strip go further, it also softens it a bit and makes it easier to wrap around the chicken tender.
  4. Place wrapped chicken on the same foil-lined baking pan.


  1. Poppers and Chicken meal idea

Ready to Cook

  • Move oven rack to highest position and heat broiler to high.
  • Place your baking pan with the poppers and chicken on it.
  • Cook for 15 minutes until the tenders are done. Really, it only takes 15 minutes because those tenders are so thin.

That’s it. Enjoy!


Meal ideas: Poppers and chicken tenders

6 Apr


There’s something nice about cooking your meat and veggies at once and having a quick meal ready.

This is what I’m feeding my son for his lunch today. Sweet peppers with cream cheese wrapped in bacon, chicken tenders marinated overnight in a sweet smoky barbecue rub and then wrapped in bacon because…I mean, Bacon!

Broiled in oven together for 10 minutes. I’ll post the recipe for the chicken later.

Low Carb Sausage, Beef, & Cheese Snackers

6 Apr


Low Carb Sausage, Beef, & Cheese Snackers


Sometimes it’s nice to have a simple, high protein snack at hand without too much effort. I made these when I made the low carb lasagna (also posted on this site) and had half a lb of ground beef left over. They turned out to have a few too many calories so I think I’ll save them for days when I’m not that hungry. They’d also work with chicken or turkey sausage to reduce calories.

Makes 4 servings, 4 meat balls each


    • 1/2 lb bulk italian sausage 
    • 1/2 lb lean ground beef
    • 1/2 tsp onion powder 
    • 1/2 tsp garlic powder
    • 1/2 teaspoon black pepper
    • 1/2 cup sharp cheddar cheese, shredded


    1. Mix all the ingredients together gently
    2. Form into about 16  balls and place on a foil-lined baking pan
    3. Bake at 375°F for about 25 minutes.
    4. Once they are cool, they can be sorted into individual zip bags and frozen

Low Carb Sausage, Beef, & Cheese Snackers

Low Carb Broccoli, Ham & Pepper Bake

5 Apr


Low Carb Ham, Broccoli & Pepper bake


I like cooking things that have meat, vegetables and taste wrapped into one. This dish was simplicity itself, and what I liked about it is that I was able to make a small enough portion so that it was only 4 sleever-size servings, without wasting a lot of food.


  • 4 oz cooked ham, diced (I asked for this at the deli in a chunk so as to not waste any) 
  • 3/4 cups shredded  reduced-fat Swiss cheese (I bought a small 1.25 cup bag of this and used half). 
  • 1 cup frozen broccoli florets
  • 2-3 mini green and yellow peppers (you could make these poppers with the rest of the bag)
  • 2 eggs
  • 1 cup milk
  • 1/2 teaspoon salt ( I didn’t put this in, I assumed the cheese and ham were salty enough_
  • Freshly ground pepper


    1. 1 Heat oven to 350°F.
    2. Layer ham, cheese, sweet peppers, and broccoli a well-greased pie plate. In medium bowl, beat eggs and milk with fork. Stir in remaining ingredients. Pour into pan over the vegetables.
    3. Bake 35 to 45 minutes or until knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.


Broccoli, Ham & Pepper Bake

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