July 01, 2013

Porkette Enchiladas and July Boot Camp

Happy Monday, UFG'ers.
I know, I know - I've been MIA.  It's a long story - but I had an unexpected "vacation" and unexpectedly filled it to the brim.  The happy ending is that I start a great new job in a week and everything is back to its harmonious balance.

First thing's first - here's July's UFG Bridal Boot Camp!  This one is pretty good - I did it this morning and was out. of. breath!
3 circuits this time: #1 (you'll need a staircase) - 30 seconds of step ups, 10 incline push ups (3xs)
                               #2 (on your mat) -  20 flutter kicks, 15 toe touch crunches (3xs)
                               #3 (standing up) - 10 bent over fly, 12 bicep curls (3xs)
Here's the download: DOWNLOAD HERE

Today's recipe is de.lish.  The Italian Festival in Delaware was not too long ago, and I had a craving for porkette!  This recipe is my version - slimmed down, chock full of broccoli rabe, and using Sargento Thin Sliced cheese.  It's all natural cheese, and 40 calories a slice - since it's thin.  Perfect!
I'm curious to hear your thoughts in the comments!  Recipe after the jump





Ingredients:
1lb Shaved Pork
1 bunch Broccoli Rabe
4-5 Garlic cloves, minced
1/2 Shallot, minced
1 tsp dried parsley
2 tbsp rosemary (more if using fresh)
5-6 Trader Joe's Low Carb Wraps
6 slices Sargento Ultra Thing Provolone

First, prepare your Broccoli Rabe.  Bring a pot of lightly salted water to a boil.  Cut off the ends of the bunch, wash, and blanche for about a minute.  Sautee half of garlic and shallot in a tbsp of EVOO - add red pepper flakes if you want them (I didn't).  When translucent, add your rabe and 1/2 cup of the cooking liquid.  Sautee for about 5 mins and remove from pan.  Keep any liquid in the pan. 


Next, start you pork.  Add the rest of the garlic and shallot with the parsley and rosemary.  Let simmer for a bit, and add the pork.  Cook through.


Now it's time to assemble!  Portion out your pork and broc rabe for 5-6 wraps.  Pork goes first, then rabe.  Wrap it up like an enchilada and place it in a baking dish sprayed with nonstick spray.  Top with provolone and bake at 350 degrees for about 10 mins.   Top with additional rosemary if you'd like!

Makes 5-6 wraps

Yum! The Mailman didn't miss the big roll at all - these were awesome, and very healthy!

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