‘Eating Clean on the Cheap’ – An Oktoberfest Feast!

I recently served my family an Oktoberfest that consisted of Jagerschnitzel (pork in mushroom gravy), German potato salad, applesauce, sauerkraut, and a black forest dessert. I took the short cut for the applesauce and sauerkraut and bought those things in the jar. Instead of using cream for my mushroom gravy for the pork, I substituted plain greek yogurt. German potato salad is a vinegar-based side rather than mayonnaise-based so it is much lighter and healthier. I used my mocha muffins to create a black forest dessert that was made again just the other night due to high demand.

*On sale this week (Oct. 20) at Publix


For the pork:

  • 2 lbs Center Cut Pork loins*
  • 1 cup whole grain flour
  • ¼ cup olive oil
  • salt, pepper, garlic powder to taste

Heat 1/8 cup of the oil in a large pan over medium high heat. Preheat oven to 350. Place foil on a cookie sheet, place a large cooling rack on the foil, and spray with oil. Pat chops dry. Dredge pork in flour and shake off excess. Place in pan and brown about 2-3 minutes on each side. Add additional oil only as needed. Place the pork on the cooling racks and finish baking in the oven for about 8-10 minutes or until they reach an internal temp of 140.

For the mushroom sauce:

  • 16 oz sliced mushrooms*
  • 8 oz Voskos plain greek yogurt*
  • 1/2 onion, chopped
  • 2-3 garlic cloves, minced
  • salt and pepper to taste

Add the onion and garlic to the already hot pan and sauté for 3 minutes or so. Add in the mushroom and cook for about 10 minutes or until soft. Add yogurt and let it warm through. Sprinkle in salt and pepper and stir. If you find the sauce too thick, add a bit of milk or broth to thin it out.

Serve each pork chop with the mushroom gravy on top. Garnish with parsley.

German Potato Salad

This recipe is from Southern Living’s Ultimate Cookbook

  • 5 potatoes*
  • 4 bacon slices, chopped (use Applegate or another nitrate-free bacon)
  • 1 bunch green onions, chopped*
  • 2/3 cups celery, chopped
  • 1 tablespoon all-purpose flour
  • 2/3 cup water
  • 1/4 cup cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 (2-ounce) jar diced pimiento, drained

Cook potatoes in boiling water to cover 25 to 30 minutes or until tender; drain and cool. Cut into thin wedges. Sauté bacon in a large skillet over medium-high heat 2 minutes. Add green onions and celery, and sauté 2 minutes. Stir in flour, and cook, stirring constantly, 1 minute. Gradually stir in 2/3 cup water and vinegar, and cook, stirring constantly, until thickened. Stir in salt and pepper. Toss with potato and pimiento. Serve warm.

Black Forest Dessert

The colors didn't come through well on this picture, but it looked just as good as it tasted!

Make the cherry sauce. Make the whipped cream by beating the cream at high speed until stiff peaks form. Add in honey or nectar and mix just another 15 seconds or so. Cut the muffins in half. Top with some of the dried cherry sauce and then a dollop of whipped cream.

Dried Cherry Sauce

  • 1 cup dried tart cherries
  • 1 cup water
  • 1 tablespoon honey
  • 1 tablespoon water
  • 1 teaspoon cornstarch
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract

To prepare sauce, combine cherries and 1 cup water in a medium saucepan; bring to a boil. Reduce heat, and simmer 20 minutes. Stir in honey; cook 5 minutes. Combine 1 tablespoon water and cornstarch. Add to cherry mixture; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat; stir in 1/2 teaspoon vanilla and 1/4 teaspoon almond extract.

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  1. Light and yummy oktoberfest feast!

  1. ‘Eating Clean on the Cheap’ #2! – Greek Nachos « Whole to the Core

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