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Marinated Pork Roast with Broccoli and Baby Potatoes

This flavorful roast with garlic, coriander, and annatto seasoning pairs well with simple peppered broccoli and spicy Maggi baby potatoes. For dessert, Pumpkin Carrot Swirl Bars with cream cheese topping add sweet flavor balance.

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This Peppered Broccoli recipe is simple to prepare and a versatile, healthy side dish that goes well with almost any meal.

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recipe

Ingredients:

  • 1 tablespoon olive oil
  • 2 cloves garlic, finely chopped (optional)
  • 1/8 teaspoon crushed red pepper
  • 6 cups broccoli florets
  • 1 cup red bell pepper strips (about 1 small)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Directions:

HEAT olive oil in large, nonstick skillet over medium-high heat. Add garlic and crushed red pepper; cook for 30 seconds. Stir in broccoli and bell pepper. Cook, stirring occasionally, for 5 to 6 minutes or until vegetables are tender. Season with salt and black pepper.

reviews

Review This Recipe
  •  Star(s)

    I steamed the Broccoli

    Melissa from Wenatchee, WA

    I steamed the Broccoli, and I sauteed the garlic and red peppers together, but kept them seperate. My son hates red bell peppers. Adding the garlic/pepper mix seperaely made for really yummy broccoli that my hubby and i enjoyed!

  •  Star(s)

    Yummy!

    Kristi from Huntsville, Al.

    I omitted the bell pepper and added one quater cup Balsamic Vinegar and 2 or 3 Tbsp Lite Brown Sugar, stirring until glazed.... Yummy!!!!!


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 6

  • Calories: 80
  • Sodium: 180mg
  • Carbohydrates: 10g
  • Dietary Fiber: 2g
  • Sugars: 1g
  • Protein: 4g
  • Vitamin A: 40% of DV
  • Vitamin C: 160% of DV
  • Calcium: 6% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

The annatto, garlic and coriander flavors in the marinade bring out the best in this pork roast recipe. The overnight marinade and 3 hour roast time makes this a great choice for entertaining or family meals when you want to deliver superior flavor results without a lot of last minute fuss.

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recipe

Ingredients:

  • 3 MAGGI Chicken Flavor Bouillon Tablets
  • 1 cup hot water
  • 1 packet coriander and annatto seasoning
  • 1/4 cup olive oil
  • 1/3 cup red wine vinegar
  • 10 cloves garlic, chopped
  • 2 teaspoons ground black pepper
  • 1 tablespoon ground oregano
  • 5 to 6 pounds boneless pork butt or shoulder

Directions:

DISSOLVE bouillon in hot water. Place dissolved bouillon, coriander and annatto seasoning, olive oil, vinegar, garlic, pepper and oregano in blender; cover. Blend until smooth. Pour over pork; refrigerate overnight turning pork over half way through marinating process.

PREHEAT oven to 350° F.

PLACE pork fat-side-down (reserve marinating liquid) in large roasting pan. Cover with foil.

BAKE for 1 hour. Uncover; continue baking for 2 hours or until tender and browned. Baste pork with reserved marinade every 30 minutes. Pork will be done when meat thermometer inserted into center reads 165° F. Allow to rest for 20 minutes before serving.

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Review This Recipe

nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 13

    *Percent Daily Values are based on a 2,000 calorie diet.

    Rate & Review

    Baby Potatoes get extra special treatment with jalapeños and Maggi seasoning sauce in this simple to make dish

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    recipe

    Ingredients:

    • 1 1/2 lb. baby red potatoes, halved, boiled and drained
    • 3 tablespoons vegetable oil
    • 1 medium onion, chopped
    • 2 jalapeños, seeded and chopped
    • 4 teaspoons MAGGI Seasoning Sauce

    Directions:

    HEAT oil in large skillet over medium heat; add onion and jalapeños. Cook until tender. Add potatoes and seasoning sauce. Cook, stirring occasionally, for 5 minutes or until potatoes are caramelized.

    reviews

    Review This Recipe
    •  Star(s)

      As delicious as it looks

      ana lima from Valença

      it looks delicious and it tastes delicious. and the best thing is: it's easy to prepare.


    nutrition

    Nutrition Facts

    Serving Size: 4 to 6 servings

    Servings Per Recipe: 0

      *Percent Daily Values are based on a 2,000 calorie diet.

      Rate & Review

      Pumpkin, shreds of carrot and brown sugar make a moist, chewy bar just right for the holiday table. Finished with a cream cheese topping they make a pretty sight for any occasion.

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      recipe

      Ingredients:

      • 2 cups all-purpose flour
      • 2 1/4 teaspoons pumpkin pie spice
      • 2 teaspoons baking powder
      • 1 teaspoon baking soda
      • 1 cup granulated sugar
      • 1/3 cup butter or margarine, softened
      • 1/2 cup firmly packed brown sugar
      • 2 large eggs
      • 2 large egg whites
      • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin 15 oz.
      • 1 cup finely shredded carrot
      • Cream Cheese Topping (recipe follows)

      Directions:

      PREHEAT oven to 350° F. Grease 15 x 10-inch jelly-roll pan.

      COMBINE flour, pumpkin pie spice, baking powder and baking soda in small bowl. Beat granulated sugar, butter and brown sugar in large mixer bowl until crumbly. Add eggs, egg whites, pumpkin and carrot; beat until well blended. Add flour mixture; mix well. Spread into prepared pan. Drop teaspoonfuls of Cream Cheese Topping over batter; swirl mixture with spoon.

      BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Store in covered container in refrigerator.

      FOR CREAM CHEESE TOPPING:
      COMBINE
      4 ounces softened light cream cheese (Neufchâtel), 1/4 cup granulated sugar and 1 tablespoon milk in small mixer bowl until thoroughly blended.

      reviews

      Review This Recipe
      •  Star(s)

        not bars at all

        Kelsey Boler from Takoma Park, MD

        I love pumpkin and carrot, so I was really excited to find this recipe. However, I was kind of disappointed by the results. The recipe called for more baking powder and baking soda than I have ever used and I thought the result was cake-like and slightly chalky. I also think they could have used more cream cheese.

      •  Star(s)

        Tasty and full of flavor

        Diane McSweeney from Federal Way, WA

        These are a real treat. They are also full of anti-oxidants,a healthy bonus.

      •  Star(s)

        Great recipe!

        Delilah Swinford from Indiana

        These are great. There are 3 of us in our home and we had no problem with how to store them, 1 day and they were gone!

      •  Star(s)

        Yum Yum!

        Jennie Myers from East Hartford, CT

        This is a family favorite. I'd reccomend these to anyone. I do, however, bake it in a 9"x13" glass Pyrex and increase the baking time so it is more of a brownie/cake. Great after school snack and I don't feel bad tossing one in her lunch bag.

      •  Star(s)

        PUMPKIN CARROT SWIRL BAR

        Laura Nost from Bear, DE

        These are soo easy, and soo good too!!!! the grandkids love helping make them, as well as eat them!! no need to tell them how nutrious they are as well!!

      •  Star(s)

        Pumpkin Carrot Swirl Bars

        KATHY GREEN from South Daytona, FL

        A perfect fall dessert. Tasty and full of flavor.

      •  Star(s)

        Fun Yum

        susan turner from BATTERY PARK, VA

        Fun and easy to make, delicious to eat!

      •  Star(s)

        Pumpkin Carrot Swirl Bars at last

        Linda Senich from Waynesboro, PA

        I wanted something quick, easy for a snack and was not disappointed by this recipe. I followed the recipe to the letter except for the pan size--Though I indeed had the pan size indicated in the recipe I instead utilized a corningware 1.8 liter baking dish. The results were delightful--a perfectly beautiful satisfying snack cake, that had just the right amount of sweetness but not overly sweet that I was seeking.

      •  Star(s)

        Pumpkin Carrot Swirl Bars

        Candus Lunderberg from SAINT PETER, MN

        Made these bars today and they were a hit. Simple and delicious! Thanks for another great recipe to add to my collection!!

      •  Star(s)

        Fantastic

        Bonnie Rockwell from Oswego, NY

        I made these with 3 eggs, baked in 9 X 13 pan, and used double the amount of the topping. They are fantastic. New family favorite. Thanks

      •  Star(s)

        Easy and DELISH!!!

        Lindsay Grega from Norwalk, CT

        I make these several times during the fall months. Everyone at work asks me "when are you making the pumpkin bars?" Theyre so easy and delicious and the house smells great while theyre baking! If you want a slightly healthier version substitute one cup whole wheat flour for white and use reduced fat cream cheese. You can stack them in a container with layers of wax paper and the cream cheese wont get mushy or come off the cake.

      •  Star(s)

        Delicious

        Eliza Fasbender from CA

        I made a double batch to begin with and instead of just putting the pumpkin pie spice, I also added 2 tsp. of cinnamon. I also put 1/2 cup more of the shredded carrots for flavor and moisture. To make it even better, I didn't put the cream cheese in the batter but instead made a cream cheese icing. They were wonderful!!!

      •  Star(s)

        pumpkin carrot swirl bars

        Lisa Hildebrand from Springfield, OR

        these are so easy and wonderful to make. I had to make an extra batch for the kids as well for the work party. very yummie, will make again.

      •  Star(s)

        Perfect for the season

        NANCY CHAPMAN from Yorba Linda, CA

        I was wondering what to make for a neigbhorhood block party and I ended up bringing this for dessert. It was just perfect for the season and everybody loved it and asked for the recipe. I added 1/2 cup chopped walnuts to it since my entire family loves nuts. It was a great addition!

      •  Star(s)

        pumpkincarrrotswirlbars

        Carolyn McMasters from Norwalk, OH

        I was a little disappointed, I have a recipe for pumpkin bars, and being this one had carrots, thought o boy, I love carrot cake and pumpkin bars, to me flavor was lacking, even with pumpkin pie spice, think if added cinnamon would have been more flavorful, my recipe calls for 2 teaspoons of, they are moist and flavorful. These were moist, but just lacked flavor I thought they would have. Hope I didn't put a damper on recipe, next time i make will try cinnamon along with pumpkin spice, think it will make a big difference. Thanks for sharing!

      •  Star(s)

        Great Moist Cake Recipe!

        Betty Pendley from Bonne Terre, MO

        My family & I love Carrot cake & Pumpkin cake, so, to have BOTH of our favorites in one recipe is fantastic! This is a delicious & moist almost "brownie" type cake. We all love it and I will be making it often for family, friends, carry-in church dinners, etc. Thank you!

      •  Star(s)

        PTA TREAT

        Mary Adobato from Wilmington, NC

        I HAD TO MAKE A DESSERT FOR ANOTHER PTA MEETING, CHOSE THIS TO GET EVERYONE IN THE FALL MOOD,SINCE WE WERE PLANING OUR FALL FUND RAISER. EVERYONE WANTED THIS RECIPE, I TO PUT THE RASINS AND USED THE APPLESAUCE INSTEAD OF BUTTER. THE CREAM CHEESE WAS A GREAT CHANGE. IT WENT FAST. I WOULD TELL EVERYONE ABOUT THIS RECIPE. I LOVE PUMPKIN.

      •  Star(s)

        Yum

        Tonya Clement from Fresno, CA

        This was pretty good. I wasn't sure if I would like it with the carrots. You can't even taste them. Just gives it a moist flavor. I don't like things to well done so I cooked this for about 20 min. or just little longer. Watch it or it will be to dry if you cook it to long. My kids loved it.

      •  Star(s)

        Simply Stupendous!

        ann ferraro from Watertown, MA

        My family loves anything pumpkin so when I made these with the delicious different added ingredient (cream cheese) I got loads of compliments. I've also added raisins at times and skipped the cream cheese topping....also yummy!

      •  Star(s)

        Pleasantly Surprised!

        Cathy Bajer from WEST, TX

        I was surprised at how well this recipe turned out. Wasn't too sure about the carrots but it was fantastic!

      •  Star(s)

        sub applesauce for butter for a lighter treat

        Judy Cote from Allen, TX

        On dr's orders, I recently went on a cholesterol/triglicerides lowering diet. That basically means I can have sugar and unsaturated fats but need to cut saturated fats, trans fat and cholesterol. So, I made this yummy and healthy sounding recipe but I made some subsitutions to make it friendly to my new diet. The first change was to substitute egg beaters for the eggs; I used 1 cup of egg beaters to replace the 2 eggs and 2 egg whites. Next the butter had to go. I considered using olive oil, but the flavor would be too strong. I learned recently that olive oil that is not extra virgin has a milder flavor, but I didn't have any today. So...I subtituted 1/2 cup of apple sauce for the butter. Wow - yummy. I did use the 4 oz neufchatel cream cheese because I had it on hand, but I think I could have substituted fat free cream cheese and would have been fine. The apple sauce flavor works well with the pumpkin and spices and the consistency of the baked product was very moist and deli

      •  Star(s)

        pumkin carrot swirl bars

        AnnMarie Rutkowski from TAMPA, FL

        I made these for my co-workers at Christmas,and they were a success.I must admit,I did omit the carrots so, next time I will add them like the recipe calls for and see what the difference is. Thanx Nestle,on to the next recipe. Ann Marie

      •  Star(s)

        Great Cake!

        Hilaree Kasper from KISSIMMEE, FL

        The consistency is not that of a cookie, brownie, or blondie, but of a moist, delicious cake.

      •  Star(s)

        Pumpkin Carrot Swirl Bars

        Lea Flinn from WEST CHESTER, PA

        very easy to make everyone loved them

      •  Star(s)

        Out of this world

        Jessica Perna from Deer Park, NY

        I made these on 3 separate occassions this year and EVERYONE loved them!!

      •  Star(s)

        Pumpkin Carrot Swirl Bars

        KATHY HILL from STOCKBRIDGE, GA

        Moist, almost like cake. Not very sweet and my daughter loved that. I had to cook it about 10 minutes longer.

      •  Star(s)

        EASY

        shana hawke from NORMAN, OK

        Easy and fun to make. Everyone loved it!

      •  Star(s)

        A Big Hit with the family

        Kimberly Gates from PERRYSBURG, OH

        I made these for my family and they loved this WOW!! they have put a request in for this to made on Thanksgiving day,the first i made the pumpkin swirl bars didnt last 20 minutes

      •  Star(s)

        Pumpki Carrot Swirl Bars

        Brenda Parks from MAUSTON, WI

        These bars were good and the recipe makes a lot of them. I thought they could've been a little more cream-cheesy tasting. They were kind of mild for my taste, but still good. Everyone who tried them, liked them.

      •  Star(s)

        Kids loved it!

        Samantha W from OSCEOLA, IN

        They never guessed they were eating something with carrots in it! Shredding the carrots was the only time consuming part of this recipe, besides that it was quick and simple and everyone loved them. I also made some for the church bake sale.

      •  Star(s)

        great combination of flavor

        Sharon Burke from BAY VILLAGE, OH

        I nice moist cake, perfect with hot chocolate or a hot cup of coffee.

      •  Star(s)

        Great tasting bars

        Cynthia Rayniak from LAKE VILLA, IL

        I made these bars for work, and everyone loved them. It's great to have pumpkin and carrots in it. Lots of raves about these bars. The recipe is a keeper!!!

      •  Star(s)

        Fantastic!

        Emily Gifford from BLISSFIELD, MI

        This is an amazing recipe. We are total "orange food" junkies, and this delivered. Very healthy, which my husband, a personal trainer and nutritionist, approved of. We are planning to take them to our family Thanksgiving dessert night in place of my usual desserts. Love it!

      •  Star(s)

        Yummy!

        Y Lewis from HOUSTON, TX

        I was suprised how much I liked these since they aren't chocolate! They are really good. I used 3 eggs instead of 2 eggs and 2 egg whites and a 8 oz of cream cheese and 1/3 cup of sugar on the topping. I have problems following directions I guess but everyone at the office loved it and the women asked for the recipe.

      •  Star(s)

        Fantastic

        marie gardiner from ST GEORGE, UT

        These are excellent. Very moist. My children gobbled them up. They were very easy to make. The only problem I had was controlling myself not to eat the whole pan myself.

      •  Star(s)

        Yummy!

        Donna B from BROWNS MILLS, NJ

        I loved these bars! They were easy to make and they were as good as eating pumpkin pie. I will make them again....and again!

      •  Star(s)

        great pumpkin flavor

        Tina Farnham from BARRE, VT

        I am always looking for new pumpkin receipes and this one is a good one. They are quick and easy to make. They travel well too. I used Splenda instead of sugar and they were great.

      •  Star(s)

        DELISH

        GLORIA DETERMAN from ROSWELL, NM

        I just made a batch of these and they didn't even have time to cool before they were eaten up! Delicious!!

      •  Star(s)

        Pumpkin Carrot Swirl Bars

        laura whalen from spanaway, WA

        YUM! Easy to make...I liked the combination of pumpkin and carrots. Very moist. The cream cheese topping adds a very nice flavor...like getting pumpkin bars and cheesecake all in one!

      •  Star(s)

        Okay

        KAREN GENTILI from EAST BROOKFIELD, MA

        I used low fat cream cheese for the swirl topping and egg substitute to make it even less fattening. I personally did not eat them but other seemed to like them. Nice to be able to serve lower fat foods to my family and the have NO IDEA!! HA HA!

      •  Star(s)

        Easy & Delicious

        CAROLINE ROBINSON from CENTERVILLE, MA

        I made these for a potluck family get together. They were a big hit.

      •  Star(s)

        Pumpkin Carrot Swirl Bars

        ERIS BLANTON from MART, TX

        Pumpkin Carrot Swirl Bars, this is one of the easiest to cook. My 3year old grandson loved this.

      •  Star(s)

        yum!

        MICHELLE FOLEY from Ocenaside, NY

        Healthy and delish! I used 1 cup shredded yam in place of the carrots (didn't have any and wanted to try the recipe), sub. 1 cup of the flour w/ whole wheat flour, and sub. 1/2 cup sugar with splenda for baking. The kids take them to school for snack and for their teachers too...

      •  Star(s)

        YUMMY!!!

        Debbie Teague from TAYLORSVILLE, NC

        I made this last night for dessert and they are almost gone!! They are sooo good and even my husband who does not like pumpkin spice loved them!! He's eaten more than anyone!! They are so moist and just as easy to make!! I will for sure make them again and especially for Thanksgiving when the whole family will be here. I'm already writing up a whole lot of reciepe cards b/c I know everyone will want the reciepe!! The one thing I did different was the cream cheese icing. I had bought an 8oz cream cheese instead of the 4oz it called for so I doubled the rest of the ingredients for the icing and used it all and it was really, really good!! This is one you need to make and not only for the holidays!!

      •  Star(s)

        very easy

        barbara saunders from TORONTO, ON

        the recipe was easy and very good i also added walnuts and rasins and it was good.

      •  Star(s)

        Moist and Wonderful bars

        Gwen McDaniel from FORT MYERS, FL

        These bars were/are absolutely the best...see title! The only thing I changed was 3 whole eggs in place of 2 eggs and egg whites. I don't believe they could have been better!!! If you haven't tried them you are really missing out!

      •  Star(s)

        Pumpkin swirl cheese bar

        Phyllis Marshall from NORTHUMBERLAND, PA

        I took this to cook out supper. Everyone love it and ask for the recipe.

      •  Star(s)

        Pumpkin Carrot Swirl Bars

        MARIE LONGO from HACKENSACK, NJ

        These were a big hit at a get together at my house. However, there was an argument between two people about which were better; these or the mini pumpkin cheesecakes! I will be making these again I'm sure.

      •  Star(s)

        pumpkin carrot swirl bars

        YVONNISE BULLUCK from MILLSBORO, DE

        this was very good

      •  Star(s)

        Very Moist and Easy!

        Amy Thompson from POTTSTOWN, PA

        I made these bars for a friend of mine who is recovering from surgery. She loved them. We both thought they were moist and yummy.


      nutrition

      Nutrition Facts

      Serving Size: 48 servings

      Servings Per Recipe: 0

      • Calories: 70
      • Calories from Fat: 20
      • Total Fat: 2g (3% of DV)
      • Saturated Fat: 1g (6% of DV)
      • Cholesterol: 15mg (5% of DV)
      • Sodium: 75mg (3% of DV)
      • Carbohydrates: 13g (4% of DV)
      • Dietary Fiber: 1g (2% of DV)
      • Sugars: 8g
      • Protein: 1g
      • Vitamin A: 30% of DV
      • Vitamin C: 0% of DV
      • Calcium: 2% of DV
      • Iron: 2% of DV

      *Percent Daily Values are based on a 2,000 calorie diet.

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