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We like to live the motto of "healthy meets delicious". We enjoy cooking healthy, living great, and sharing the adventures we have along the way.

Monday, October 14, 2013

Monday Night Meals: Week 6

San Diego Chargers VS. Indianapolis Colts 

San Diego Chargers

Crab Au Gratin

Serves 4+


1 lb. crabmeat
1 c whole milk
½ c butter
½ c flour
1 T garlic
1 T fresh basil
½ T parsley
½ t crushed red peppers
1 c sharp cheddar
salt and pepper


            Preheat oven to 350 F. Begin by bringing a medium size saucepan to medium heat. Cut the butter into quarters size chunks and add to the saucepan, allow to completely melt. Add the flour to the pan, mix well together and allow to become lightly brown. Slowly whisk in the milk, blending well and allow coming to a simmer. Lower heat and allow thickening, about 8-10 minutes.

            Chop the basil and garlic. Place the crabmeat on a bow; add the garlic, basil, parsley and crushed red pepper. Stir well, add salt and pepper to taste. Mix the roux (flour mixture) in with the crab. Place the mixture into a small casserole dish (8 X 8). Shred the cheese and disperse evenly on top. Place into oven, allowing to bake for 30 minutes. Serve immediately, best with crackers, crostini, or your favorite vegetables. Enjoy, Go Chargers!

Indianapolis Colts

Pork Tenderloin Sandwich

Serves 4


4 boneless thin pork tenderloin
4 whole-wheat ciabatta rolls
1 egg
2 T milk
1 c flour
1 c breadcrumbs
1 t onion powdered
1 t garlic powder
Peanut Oil (for frying)
hot sauce
BBQ sauce
salt and pepper


            Begin by placing three plates on the counter. On the first plate, add the flour, garlic powder, onion powder, salt and pepper. On the second plate, add the egg, milk and a dash of hot sauce, stir together with a fork. On the third plate, add the breadcrumbs.

            In a deep saucepan, add about 1 ½ inches of peanut oil and bring to medium heat. Pork should be ¼ inch thick, be sure to pound it or buy it at this thickness. Place the pork into the flour mixture, coating each side on each step. Next into the egg mixture, finishing with well covered breadcrumb coating. Place into heated oil. Repeat with remaining pork loins.

            Allow to pork to become golden brown and fully cooked, about 2-3 minutes on both sides. Prepare the bun with ketchup and BBQ sauce, lettuce and tomatoes. Remove pork from oil and place on paper towel to dry. Add to sandwich and enjoy. Go Colts!

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