Balsamic Honey Pork with Ginger Jasmine Rice

Just a few weeks ago, my local shoprite had an amazing deal on meat.  5 for $20.  For that, you could choose any combination of ground beef, pork, steak, chicken.  When the average price of hamburger around here is over $6/package, this was too good of a deal to pass up.  So we stocked up.  For $20, I scored about 10 meals worth of food.  I also snagged $5 in "backbucks" to use on my next purchase. 

Now, I know I may not have NEEDED that much meat at the time, but c'mon, if you can prepare a meal for your family, with meat, for about $2 a night--that's worth the jam-packed-refrigerator, right?!

With pork in hand this week, I rummaged through my refrigerator and found some fresh ginger, jasmine rice, red bell peppers and honey.  I also had some white balsamic vinegar dressing that just needs to leave my house since there is a sale on salad dressing next week ($.20 a 22 oz bottle) and I plan to stock up.

I decided to marinate the pork overnight, grill and do a rice side.  Outcome-divided.  The hubbs doesn't so much enjoy dressings of any kind, I love them.  While he might not SAY he liked it (he's stubborn that way), he sure gobbled it up quickly.  The meal is quick and easy-under 30 minutes and around 370 calories.  (400 if you want to be really safe)

Balsamic Honey Pork with Ginger Jasmine Rice

Ingredients:

2 Boneless pork chopes, marinated overnight, in 2 cups dressing and 1/4 cup honey

1/2 cup white onion

1/2 cup red pepper, finely chopped

1/2 fresh ginger, peeled and grated

2 tsp. garlic salt

1 TBS olive oil

Jasmine Rice prepared as directed

Directions:

Heat indoor grill up.  Remove pork from refrigerator and marinade, let rest about 10 minutes before placing on hot grill.  While pork is down on one side, in a large skillet, bring olive oil to heat.  Add onion and peppers, saute until onions are translucent.  Sprinkle with garlic salt and mix. Add ginger, stir once more and remove from heat.  Mix onion/pepper mixture into prepared jasmine rice. Set aside with lid covering to let flavors marry together.

Flip pork, let cook until 145-160 degrees on thermometer.  (Slightly pink, but mostly brown on inside.)  Remove from heat, let rest 2 minutes and serve.  

Omaha Steaks, you have the BEST chicken breasts!

Did you know that Omaha Steak company also sells chicken breast?!  No?  Neither did we!  That is, until I found a super-stellar-savings-deal on meat that just couldn't be passed up.

For just $39.99 we ordered Filets (2), Top Sirloin (2), Chicken Breast (4), Steak Burgers (10), Beef Franks (4) and Stuffed Potatoes (4).   That's 11 meals for us, for under $40.  Can you say, "steal?"

You can find that deal here.  

Armed with my super-cheap, chicken, I decided to see what goodness it had in store for us.  Admittedly, I was a bit hesitant--a few friends of mine didn't rave over their Omaha purchases--but, we bought it, and were committed.

As many of you know, I also planted my first garden this winter--and have been babysitting herbs for the better part of 6 months.  Now that they're growing like mad, it was time to use some of my precious babies.  Chicken and rice it was.

What started as a skeptical dinner, quickly turned into one of the best dinners we've had, literally.  For about 350 calories, we sat back, satisfied and looking forward to the next package of meat we tear into.

Spicy Chicken Breast w/ Jasmine Veggies

Ingredients:
2 Chicken breasts (4 oz each), brined in simple garlic brine for 12 hours
1/2 white cooking onion chopped
2 garlic cloves, roughly minced
2 TBS olive oil
1/2 red pepper, chopped lengthwise
1 tsp season salt plus sprinkle
1 tsp garlic salt plus sprinkle
1 tsp paprika plus sprinkle
Sprinkle of cheese
2 tsp finely chopped parsley, oregano

Jasmine Rice, cooked to directions.

Directions:

Heat indoor grill (or outdoor).  Remove chicken from brine and set aside on counter, let rest about 15 minutes.

In a medium saute pan, bring olive oil to heat.  Stir in garlic and cook down for about 1 minute.  Add onions and cook over medium flame until onions have "sweat" and peppers are fork-tender.  Add season salt, garlic, paprika and stir for about 1 more minute.

Add chicken to grill, let cook on one side for about 3 minutes.  Sprinkle side up with garlic salt, paprika and season salt.  Turn and cook until done.  DO NOT cut into the meat to check doneness.  Use a meat thermometer, it'll save the moistness!

Remove from grill and let rest 1 minute.  Serve along side 1/4 cup jasmine rice, topped with onions and peppers, with a sprinkle of cheese.