Two pans meal

In 30 min, we have to cook, clean, and take care the whining kids...that's the battle moms have every meal. This recipe helps you strategize the cooking process and get the meal done with ease. 

Honey Mustard Pork Loin

2LB Pork Loin

4T Dijon Mustard

2T Honey

1T Voka

Garlic Potato

1T Minced Garlic

1.5 LB Baby Red Potato

2T Olive Oil

Sautéed Mushroom

1 LB Mushroom

1T Butter

Steamed Green Bean

1 LB Frozen Green Bean

1T Water or stock 

1. Preheat oven to 375 degree. Mix honey, mustard, Voka together. Save 1T for garnish. 

2. Sprinkle salt and pepper over the pork and then roll the pork in the mustard mixture and put on one side of baking pan and bake in 375 degree oven.

3. Cut baby potato in half. On the stove top, pan fried potato and garlic with some salt and pepper until golden brown. Transfer the potato to the other side of baking pan and continue baking with the pork .

4. Cut mushroom in slices. Use the same pan sautéed mushroom with butter. After the mushroom sweat, remove mushroom and set aside. Add green bean in the pan with mushroom juice and additional water. Cover and steam for 2 min or until green bean turn bright green. 

5. Check the pork loin until it reached 170 internal temperature. Slice and serve with potato, green bean, mushroom, almond, and garnish with honey mustard sauce. 

Wash your one baking pan and one cooking pan. 

The key is cooking in the right order so everything done right without mixing the flavor. 

Simple Chicken Breast

This is one way I found will keep the chicken breasts moist and tasty. 

1 pound chicken breasts

1/2 Salt

2 C Apple cider

2 C water

2T No salt herb seasoning

2T Oil

Brine chicken breasts in salt, water, and apple cider mix. Add more water until fully covered. Refrigerate it over night. 

Sprinkle some herb seasoning on brined chicken and pan fry until both side are golden brown.  

Transfer it to baking pan and bake in 350 degree oven until internal temperature reach 150 F 

Let it sit for 5 min and slice to serve with salad or freeze for later. 

Simple Kale Salad

This is a simple way to eat kale raw. The key is to remove the stems from kale and cut in into smaller pieces. Massage chopped kale with salt and olive oil makes it crispy and tasty. 

1 Bunch kale

1 Lemon

2T Honey

1t Sea Salt

3T Olive oil

1/2 C shredded carrot 

Wash and remove stems from kale. Chop into small pieces. 

Massage chopped kale and carrot with sea salt and olive oil until the kale turn into bright green.

Add lemon juice, lemon zest, honey and mix the salad well. 

Let the salad rest in the fridge for about half hour. 

Serve with smoke salmon, almond, or any main protein dish. 

Thai Chicken Coleslaw

A refreshing summer meal.

Thai Peanut Dressing

4 T Organic Peanut butter

1 C coconut milk

1 Lime Juice

1 Lemon Juice

2 T RiceVinegar

1t Sriracha  Hot Sauce

1 t Sugar

Salt and pepper to taste

Chicken Coleslaw  

1 C Shredded Roasted Chicken

1/2 C shredded Thai Basil

1 C Shredded carrot 

1 C Shredded Purple Cabbage

4 C  Shredded Green Cabbage

1/2 C Shredded Cucumber 

Mix dressing in the blender until smooth. Pour over chicken coleslaw and toss together. Garnish with peanut dressing and hot sauce.