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Tonight’s Items:   Pulled BBQ Tonight’s Items:   Pulled BBQ

Tonight’s Items: Pulled BBQ - PowerPoint Presentation

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Uploaded On 2018-12-23

Tonight’s Items: Pulled BBQ - PPT Presentation

Pork loin Mashed Butternut Squash Arugula Salad Presents Cooking Demonstration with Chef James Better bites café Cooking Demo Tips BBQ Pork Loin Ingredients 25 lbs pork tenderloin ID: 745140

pork tbs cup fat tbs pork fat cup squash butternut salad cooking servings demo tsp yogurt walden farms gcalories carb caf

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Presentation Transcript

Slide1

Tonight’s Items:

Pulled BBQ Pork loinMashed Butternut SquashArugula Salad

Presents:Cooking Demonstration with Chef James Slide2
Slide3

Better bites café Cooking Demo

Tips:BBQ Pork Loin

Ingredients:

2.5 lbs pork tenderloin¼ cup extra virgin olive oil1 Tbs Paprika

1

Tbs

Garlic powder

1

Tbs

pepper

½ tsp onion powder½ tsp cinnamon¼ tsp ginger1 ½ cups reduced sodium chicken stock½ cup Walden Farms Barbeque sauceDirections:In a bowl, whisk together olive oil + spices. Marinate pork overnight in a Ziploc bag, otherwise place tenderloins in crockpot and cover with marinade mixture.Pour chicken stock on top of marinated tenderloins.Cook on low for 6 hours in crockpot.Toss with Walden Farms BBQ sauce!Servings: 4 – 4oz servings

Nutrition FactsServing Size: 4oz pork loinAmount/ServingAmount/ServingTotal Fat 10 gTotal Carb 0 gCalories: 285Protein 29.6 g

Notes:

________________________________________________________________________________________________________________________Slide4

Better bites café Cooking Demo

Mashed Butternut SquashIngredients:1ea Butternut squash, halved and seeded½ cup water¼ cup plain fat-free yogurt

1 Tbs butter1Tbs Torani Brown sugar cinnamon

syrup (can use sugar-free)Garnish1ea Parsley, chopped

1tsp yogurt

Directions:

Preheat oven to 350 degrees F (175 degrees C).

Pierce butternut squash skin with a small knife and place cut-side down in a baking dish; pour in enough water for a depth of 1/2 inch. Cover dish with aluminum foil.

Bake in the preheated oven until squash is tender, about 1 hour.

Scoop squash into a bowl; add 1/4 cup yogurt, butter,

Torani syrup, salt, and pepper. Mash mixture using a potato masher or fork until smooth. Plate and garnish with parsley and yogurtServings: 4 – 4oz servings

Nutrition FactsServing Size: 4ozAmount/ServingAmount/ServingTotal Fat 2gTotal Carb 21.5 gCalories: 105Protein 6 gNotes:________________________________________________________________________________________________________________________Slide5

Better bites café Cooking Demo

Tips:Arugula Salad

Ingredients:

1cup Arugula Salad 1 oz Feta cheese (2 Tbs)¼ ea Red onion, half-moon cut

1tbls Pecans

4 oz Pears, Sliced

1oz WF Pear and

white Vinaigrette

Dressing

Directions:

Compose salad on plateTop with dressingYield: 4 – 2oz servingsNotes:________________________________________________________________________________________________________________________

Nutrition FactsServing Size: 2 oz Amount/ServingAmount/ServingTotal Fat 2 gTotal Carb 10.5 gCalories: 70Protein 2.4 gSlide6

Notes:

ENJOY 10% OFF

SELECT WALDEN FARMS PRODUCTSNO CALORIES, FAT, CARBS, GLUTEN OR SUGARS OF ANY KIND!Barbecue and Vinaigrette products

Offer Available

Sept 2016

OnlySlide7