Meal Plan Follow Up: Pork with Peanut Sauce & Chicken Marsala

September 16, 2009

This was Monday’s recipe in my meal plan for the week, and I gotta tell ya’ll, it is one of my faves.

Pork with Peanut Sauce

Pork with Peanut Sauce

Unfortunately, I rarely follow a recipe exactly, so I forgot to tell you about a few tweaks I made. If you haven’t tried it yet, here’s a few pointers.
– If you bought pork tenderloin, broil it. It takes about ~8-10 minutes on each side, and it’ll have this delicious, crispy outside and perfectly tender inside. Plus, it’s way faster than the grill / oven.

Broiled Pork Tenderloin

Broiled Pork Tenderloin

– I use about half the peanut butter called for in the sauce, and gently bump up the soy sauce / rice vinegar to taste. I’ve made this the original way, and it’s a little too peanut butter-y of a texture and taste. I like it to be more runny, with just a hint of the PB taste. This is also key for cutting some of the calories. I forgot I had actually made this and posted it about 2 months ago, and you can see here the thicker texture as well as thinner pork chops. This week’s was much better… what can I say, my cooking is a work in progress!

Tuesday I made the Chicken Marsala. I listed the recipe here. Again, tweaks. (I’d be a terrible chemist and/or engineer.)

Chicken Marsala

Chicken Marsala

I love the sauce on this… it tastes even better the second day when the chicken has hung out in that sauce and just soaked it all up. This recipe originally came from WW “Simply the Best” cookbook, and they list the stats at 390, including the brown rice (which I did not list on the recipe). Sure beats Olive Garden’s 770 calorie version!

After I made it, I decided the grapes really didn’t add much. I think I would leave them out in the future, and put mushrooms back in. What’s chicken marsala without mushrooms?

I usually note in my cookbooks when I made a dish, what the reactions were, and any changes I’ve made. The last time I made this dish was actually November 26th, 2006. This is when I first start taking pictures of my food. I think I’ve come a long way in photography, as well as cooking. Here’s the original picture from nearly 3 years ago. I have no idea what setting I was using that made the dish look so…gray.

Original Chicken Marsala, Early Photography Days

Original Chicken Marsala, Early Photography Days

Tonight, Chef Salad is still on the menu and I’m looking forward to a lighter dinner. Okay, sort of light, this salad does involve bacon and cheese. Everything in moderation, right?


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