Resolution???

We just passed the middle of February, so how are those New Year's Resolutions going?  Let me guess, at this point you completely forgot that you made one or you didn't make one because you always break them.  I will confess, I did not make any.  Not because I could not use some improvement, but because they are just made to be broken.  I instead choose to set goals, it may be semantics but I can keep working toward a goal even if I have a day or a week or a month when I lose my focus.  To give credit where credit is due, I learned this from my husband, who in my mind has very little to improve upon, but sets goals religiously.

Still, the process of identifying things in our lives that will make us happier and healthier in the new year ahead is a really good thing.  The key is to try to make forward progress, knowing some days are going to be tougher than others.

This is especially true if you resolved to "eat healthier as a family".  Because you just made a resolution for others, too.  And they may not be all for it!  Here is some thoughts that may be useful for getting to that goal.  If you have other ideas that work well for you, please share!  I can always use some good advice!

• Rather than completely change the menu all at once, introduce one or two new dishes a week alongside some familiar favorites.
• Find ways to make healthier versions of those familiar favorites.  Got a favorite?  Leave it in the comments section and I will share some ideas for lightening it up or amping up the nutrition content.
• Keep ingredients on hand for those very quick, but healthy meals on nights when you'd normally end up in a fast food lane.
• Start with better snacks, using these between meal occasions to add an extra serving of fruit or vegetables and dip to your diet.
• If you have a less than healthy week of eating, don't just quit.  There will be set backs, but you are looking for long-term overall forward progress.  It takes time for REAL change and what counts is that you are continuing to keep at it.

Now, if I could just stay focused on my goal of not procrastinating...  But, I will keep trying.

WHAT'S FOR DINNER?

This dish has some great fall flavors (cranberries, orange, wild rice) and will cook itself while you are away.  You will have to cook the rice, do a quick puree of the sauce and roast the cauliflower, but it will be well worth it.  If you have cauliflower skeptics in your house, you may want to give them a blind taste test because roasted cauliflower tasted nothing like the raw version.  The brown and wild rice is extremely versatile, so make a double or triple batch and freeze the leftovers for another meal.

Cranberry Pork Tenderloin

Servings:  6 to 8

2 medium Pork Tenderloins (about 2 1/2 lb)

Salt and freshly ground pepper, to taste

1 cup finely chopped dried cranberries

3 T honey

1 t grated orange peel (just the orange part, not the white part)

1/8 t ground cloves

1/8 t ground nutmeg

1 cup white wine (either a dry chardonney or a crisp Sauvignon Blanc)
1 1/2 cup low-sodium chicken stock
1 T cornstarch

Sprinkle tenderloins with salt and pepper.  Place in slow cooker.  Combine remaining ingredients except wine, and pour over roast.  Add wine to slow cooker.  Cook on low 5-6 hours.  Remove pork from slow cooker, pour liquid and cranberries into a small saucepan if you have an immersion blender or into a blender if you do not.  Add 1 cup of chicken stock and puree sauce.  Place sauce over high heat.  Mix 1/2 cup chicken stock and cornstarch in a small bowl until cornstarch is dissolved.  Add mixture to sauce and stir.  Bring sauce to a boil and then turn to low to keep it warm.  Shred tenderloin with two forks.  Serve shredded pork over rice and top with sauce.

Brown and Wild Rice
Servings: 8

2 Cups Brown and Wild Rice
5 Cups Low-sodium Chicken Stock
1/2 cup diced onion
2 t minced garlic
Salt and freshly ground pepper, to taste
2 t olive oil

Heat medium saucepan over medium high heat.  Add olive oil and onion.  Saute until onions become translucent.  Add garlic and saute briefly until you begin to smell the garlic.  Add the rice and rice and stir to coat rice grains in olive oil.  Saute about a minute until rice smells a little nutty.  Add chicken stock, salt and pepper, bring to a boil and then lower to a simmer and cover tightly.  Simmer for 30 to 40 minutes until liquid is absorbed and rice is tender.  Remove from heat and let sit covered for about 5 minutes.  Fluff and serve.

Roasted Cauliflower
Servings:  6 to 8

2 large heads of cauliflower
1 T olive oil
Salt and freshly ground pepper, to taste

Cut cauliflower in to florets with stems no longer than 2 inches and place on sheet pan.  Drizzle with olive oil and sprinkle with salt and pepper.  Toss with hands or tongs.  Roast in oven about 20 minutes or until tender.

CHEERS!