What's Cooking at Our House

Annie's Salsa - Canning Recipe

2011-10-29T21:07:00.000-07:00

I have been looking for canning recipes and this one caught my eye. The original post can be found HERE. I thank Robin at Hippo Flambe for posting it.

ANNIE’S SALSA
Tomatoes are roughly chopped into about 1/2 inch or larger pieces and the other vegetables should be cut into 1/4 inch pieces.

8 cups tomatoes, peeled, chopped and drained
2 1/2 cups chopped onions
1 1/2 cups chopped green pepper (substitute red or spicy peppers so long as total volume is the same or less)
3 – 5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp black pepper
1/8 cup canning salt
1/4 cup chopped fresh cilantro
1/3 cup sugar
1 cup apple cider vinegar (or substitute bottled lemon juice)
16 oz. tomato sauce, this refers to cans of plain tomato sauce, not pasta sauce
16 oz tomato paste

Combine all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars leaving 1/2 inch head space, process pints for 15 minutes in a boiling water bath canner.

(note: This recipe can be safely canned in pints, not larger. If you wish to can it in smaller jars use the same processing time)

Approved Salsa Tweaks

Tomatoes: Green tomatoes or tomatillos can be substituted for some or all of the red tomatoes, do not reduce total volume.

Onions: total quantity may be lowered or eliminated to your taste. Do not increase total volume

Peppers: The total volume of green peppers and jalapenos is 1 3/4 cups, you may use any combination of spicy and sweet peppers including red peppers to make up the total volume of 1 3/4 cups. I usually use a mix of spicy peppers for a more complex flavor instead of all jalapenos. Do not increase total volume.

Garlic: Do not increase the total volume of garlic

Cumin, Black Pepper, Canning Salt, Sugar: It is safe to vary the total of any of these dried spices and seasonings either up or down as you prefer

Cilantro: total quantity may be lowered or eliminated to your taste, you can also substitute fresh parsley if you prefer. Do not increase total volume

Apple Cider Vinegar: You may use any vinegar that is 5% acidity or more in place of the apple cider vinegar. You can also use bottled lemon juice in place of the vinegar. Do not reduce total volume, may be increased

Tomato paste and sauce are both optional items, they are only there to improve the texture of the finished product.

Jar Size: You can process this salsa in smaller jars if you want, it would need the same processing time in the water bath canner. It is not tested and approved for larger jars.

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

2011-10-11T12:12:00.000-07:00

I found this idea on Pinterest and it quickly became one of our favorite dishes.

Ingredients:
6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup
4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 cup fresh grated Parmesan cheese
6 cloves roasted garlic (directions are below)
1- 1 1/2 Cups warm skim milk (any milk will do, I used skim)
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste

Directions:
1. Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
2. Place potatoes into a large pot of cold water and place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender.
3. Drain and transfer to the work bowl of a stand or electric mixer.
4. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.
5. Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot.

Roasted Garlic Directions:
1. Preheat oven to 350 degrees F.
2. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour.
3. Remove from foil and let cool for 15 minutes.
4. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed.
5. Set aside. One garlic bulb will have around 12 cloves.

Harvard Beets

2011-08-22T12:58:00.000-07:00

We got beets this weekend in our Bountiful Baskets as well. Dad suggested trying Harvard Beets.

Ingredients:

6-8 beets
2 tablespoons brown sugar
2 tablespoons vinegar
2 teaspoons cornstarch
2 tablespoons butter
Salt

Directions:

1. Cook beets in a little water until tender.
2. Slip off skin and slice.
3. Set aside beets.
4. To 1/3 cup of the beet cooking water, add brown sugar, vinegar, cornstarch and a pinch of salt.
5. Stir and cook over medium heat until thickened and bubbly.
6. Remove from heat and stir in butter.
7. Pour sauce over the beets and serve.

***You can skip the butter if you want to lower the fat content and calories.

Roasted Fennel

2011-08-22T12:42:00.000-07:00

We got Fresh Fennel in our Bountiful Baskets. I needed a recipe to try it out.

Ingredients:

2 large Fennel Bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
4 tbsp Olive Oil
Salt and Pepper
1/3 cup shredded Parmesan

Directions:

1. Preheat the oven to 375 degrees F.

2. Cut off the stems and set them to the side.
3. Cut fennel bulbs horizontally into 1/3 inch thick slices.

4. Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish.
5. Arrange the fennel in the dish.
6. Sprinkle with salt and pepper, then with the Parmesan.
7. Drizzle with the oil.
8. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes.
9. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.

I got this recipe from Giada De Laurentiis on Food Network.

Chicken and Eggplant Casserole

2011-08-22T10:55:00.000-07:00

Ingredients:

1 eggplant, peeled and cut into 12 slices
2 tablespoons shredded Parmesan or Asiago cheese
1/2 teaspoon garlic powder, or 1 clove garlic, minced
3/4 lb boneless, skinless chicken breast, chopped
1 can (14 1/2 oz) diced tomatoes
1 medium onion,chopped
1 large green bell pepper, chopped
1/2 cup mushrooms, sliced
3/4 tsp dried Italian seasoning
1/4 tsp ground black pepper
1/4 cup (1 oz) shredded reduced far mozzarella cheese

Directions:

1. Preheat broiler.
2. Arrange eggplant slices in a single layer on a nonstick baking sheet. Mist slices with cooking spray.
3. Broil 4 inches from heat for 2 minutes, or until golden brown.
4. Turn the eggplants over and mist again.
5. Sprinkle with the Parmesan or Asiago cheese and garlic.
6. Broil for 1 minute, or golden brown. Set aside.
7. Turn the oven to preheat to 375*.
8. Heat nonstick skillet coated with cooking spray over medium-high heat for 1 minute.
9. Add the chicken and cook, stirring often, for 5 minutes, or until no longer pink.
10. Add the tomatoes (with juice) onion, bell pepper, mushrooms, Italian seasoning, and ground black pepper, stirring to break up the tomatoes.
11. Bring to a boil. Reduce the heat to low and summer for 5 minutes.
12. Coat a baking dish with cooking spray. Arrange 6 eggplants slices in the bottom of the dish.
13. Top with the chicken mixture.
14. Arrange the remaining 6 eggplant slices on top of chicken mixture.
15. Sprinkle with mozzarella cheese.
16. Cover with foil and place in over.
17. Bake, covered, for 30 minutes, or until heated through.

**You can also prepare this beforehand.
After covering with foil you can place in the fridge for up to 24 hours or the freezer for up to 3 weeks.
To cook if frozen: bake covered, at 375* for 50 minutes.

Skinny Taco Dip

2011-07-25T17:03:00.000-07:00

I found this via SkinnyTaste.com

Ingredients

8 oz 1/3 less fat Philadelphia cream cheese
8 oz reduced fat sour cream
16 oz jar mild salsa
1 packet taco seasoning
2 cups iceberg lettuce, shredded
2 large tomatoes, diced
1 cup reduced fat shredded cheddar cheese
2.25 oz black olives

Directions:
In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer. Spread on the bottom of a large shallow glass dish.
Top with shredded lettuce, tomatoes, shredded cheese and black olives.
Serve with baked tortilla chips.

Servings: 24 • Serving Size: 1/24th of dip • Old Points: 1.5 pts • Points+: 2 pts
Calories: 59.2 • Fat: 3.6 g • Protein: 2.2 g • Carb: 4.7 g • Fiber: 0.6 g

Stuffed Pork Chops (with picture)

2011-07-05T18:04:00.000-07:00

These are a nice change from regular grilled pork chops. I have used boneless and bone in and both work great. You just need to make sure the pork chops are thick enough that you can cut a pocket in them for the stuffing. The recipe calls for veal chops but those are pricey around here.

Ingredients:
6 (8-10oz) pork chops
2 tsp olive oil
1/8 tsp salt
1/8 tsp ground pepper
1/2 cup crumbled feta cheese (1oz)
1/2 cup chopped roasted red bell peppers
1 tsp dried basil

Directions:
1. Carefully cut a slit into the side of the pork chops to make a pocket for the filling. Make sure to leave a border on three sides.
2. Rub chops with 2 teaspoons oil and season with salt and pepper.
3. Combine cheese, bell peppers, and basil in a small bowl.
Spoon about 2 tablespoons into each chop.
4. Brush pre-heated grill with oil and grill chops for 5 minutes per side for medium.

Our finished stuffed pork chops full of feta cheese goodness.

Meatballs with Tomato and Zucchini Medley

2011-06-26T16:17:00.000-07:00

This goes well over whole wheat spaghetti or fettuccine pasta or crusty whole grain bread.

Ingredients:
1/2 lb extra lean ground turkey or beef
1/4 cup whole wheat bread crumbs
1 egg
3/4 tsp pepper
1/2 tsp dried Italian seasoning
6 tbsp grated Parmesan cheese
1 onion, finely chopped
2 garlic cloves, minced
2 zucchini, halved lengthwise and sliced
1 yellow squash, halved lengthwise and sliced
1 can (16oz) Italian style cut tomatoes
1 can (16oz) crushed tomatoes
1/4 cup chopped fresh basil

Directions:
In a large bowl, combine turkey or beef, bread crumbs, egg, 1/2 tsp pepper, Italian seasoning, and 4 tbsp of the cheese.
Form into balls the size of walnuts.
Spray a large skillet with cooking spray and heat over medium heat.
Add the meatballs and cook for 15 minutes, or until no longer pink inside. (This step may have to be done in batches)
Remove to a bowl leaving juices in skillet. In the same skillet add the onion and garlic and cook for 5 minutes over medium-high heat.
Stir in zucchini, yellow squash, cut tomatoes (with juices), crushed tomatoes, and the remaining 1/4 teaspoon pepper, the remaining 2 tablespoons cheese and the meatballs.
Heat to boiling; reduce to low, cover, and cook for 20 minutes.
Stir in chopped basil.

Baked Pesto Chicken

2011-06-26T15:48:00.000-07:00

This has become one of our favorites.

Ingredients:
4 (6oz) chicken breasts
1/2 cup pesto
2 oz shredded mozzarella cheese, about 1/2 cup

Directions:
Preheat oven to 375.
Spread 1/4 cup of pesto in a 13x9 baking dish.
Lay chicken breasts over pesto in an even layer.
Spread remaining pesto on top of chicken.
Cover baking dish with foil and bake chicken until cooked through, 20-25 minutes.
Uncover and top with cheese.
Bake until cheese is melted, about 5 minutes.

Turkey Parmesan

2011-06-26T15:42:00.000-07:00

Ingredients:
2 cups low-sugar pasta sauce
1 oz grated Parmesan cheese, about 1/4 cup
1/2 tsp dried Italian seasoning
1 lb turkey cutlets
2 tsp extra virgin olive oil
2 oz shredded mozzarella cheese, about 1/2 cup

Directions:
Preheat oven to broil.
Bring sauce to low simmer in pot.
Stir together Parmesan and Italian seasoning in a wide, shallow bowl.
Season turkey on both sides with salt and pepper, then drag turkey through seasoning mixture.
Heat oil in a large skillet over medium-low heat.
Add turkey and cook until coating is golden brown and juices run clear; about 4 minutes per side.
Place turkey in a baking dish and top with mozzarella cheese.
Broil until cheese melts, about 30-60 seconds.
Spoon sauce onto plates and place turkey on top of sauce.

Seared Fish and Zucchini

2011-06-26T13:24:00.000-07:00

Ingredients:
2 tbsp extra virgin oil
1/2 small red onion, minced
2 large zucchini, thinly sliced into rounds
4 6-oz fish fillets (we use cod but the recipe calls for salmon)
Salt and Pepper

Directions:
Heat 1 tbsp of oil in large skillet over medium heat.
Add onion and cook about 3 minutes.
Add zucchini and cook for about 2-3 minutes, until softened.
Cover and cook 2 minutes more.
Season vegetables with salt and pepper; transfer to a plate and cover with foil to keep warm.
Season fish with salt and pepper (or old bay seasoning).
Add remaining oil to skillet and and heat over medium heat.
Add fish and cook until lightly browned; about 3 minutes per side.
Serve with vegetables.

Shrimp Scampi

2011-06-26T13:08:00.000-07:00

Ingredients:
1 1/2 lbs shrimp, peeled and deveined
3 tbsp margarine
4 garlic cloves
1/4 cup lemon juice
3 tbsp chopped fresh parsely
1/8 tsp red pepper flakes
Salt and pepper to taste

Directions:
Rinse shrimp under cold water and pat dry.
Season with salt and pepper.
Heat margarine and garlic in a large skillet over medium heat until melted and bubbling.
Add shrimp and stir to coat with margarine.
Add lemon juice, parsley, and red pepper flakes; cook until shrimp are pink about 2 minutes.
Remove from heat; be sure not to overcook the shrimp.

This is also delicious served over whole wheat angel hair or linguini pasta.

Peanut Butter Stew

2011-06-26T12:40:00.000-07:00

Ingredients:
2 tbsp peanut oil
1 large onion, finely chopped
2 lbs round steak, cut into 1" pieces
1/2 cup natural creamy peanut butter
1/3 cup double strength tomato concentrate (italian tube)
2 cups hot water
1 tsp chipotle pepper powder
2 bay leaves
Salt
Freshly ground black pepper

Directions:
Heat the peanut oil in a saucepan over medium heat.
Add the onion and cook for 3 minutes.
Add the steak and cook, stirring occasionally, for 5 minutes.
In a small bowl, combine peanut butter with the cold water, then pour it over the meat.
Dilute tomato concentrate with the hot water and pour over stew; stir thoroughly.
Add chipotle powder, bay leaves, and salt and pepper to taste.
Reduce heat to low, cover, and cook, stirring occasionaly for 1 hour.
Remove and discard bay leaves.

Sausage and Cheese Breakfast Cups

2011-06-26T12:16:00.000-07:00

Ingredients:
4 oz turkey sausage
1/2 green bell pepper, chopped
1/4 onion, chopped
5 large eggs
1 can (12 oz) sliced mushrooms, drained
1/2 cup (2 oz) shredded cheddar cheese

Directions:
Preheat oven to 350.
Coat 6 muffin cups with cooking spray or liners.
In medium skillet cook sausage, pepper, and onion for 5 minutes over medium heat.
Spoon mixture into a bowl and cool slightly.
Stir in eggs and mushrooms.
Evenly divide the mixture among the muffin cups; sprinkle with cheese.
Bake for 20 minutes, or until the eggs are set.

Chicken Mole

2011-06-26T11:55:00.000-07:00

Ingredients:
1 1/2 lbs chicken breast tenders
Salt
Ground black pepper
1 large onion, chopped
1 large green bell pepper, cored, seeded, and chopped
2 garlic cloves, minced
2 tbsp chili powder
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1 can (14 1/2 oz) diced tomatoes
2 tbsp natural peanut butter
2 tbsp unsweetened cocoa powder

Directions:
Sprinkle chicken with salt and black paper.
Heat a large skillet coated with olive oil over medium heat.
Add chicken and cook for 8 minutes, turning once.
Remove chicken, place on a plate and set aside.
Add onion, bell pepper, and garlic ot skillet and cook for 3 minutes.
Stir in chili powder, cinnamon, and cloves and cook for 1 minute.
Return chicken to skillet, add tomatoes (with juice), peanut butter, and cocoa powder to skillet and bring to a boil.
Cover and simmer, stirring every few minutes, for 25 minutes, making sure to turn chicken once midway through cooking.

Pork Satay

2011-06-26T11:32:00.000-07:00

Ingredients:
1/4 cup creamy peanut butter
1/4 cup water
1 tbsp plus 1 1/2 tsp rice vinegar
2 tbsp soy sauce
2 garlic cloves, minced
1/8 tsp red pepper flakes
1 1/2 lbs pork cutlets, cut lengthwise into 1/2 in strips

Directions:
Preheat grill.
Whisk together peanut butter, water, vinegar, soy sauce, garlic, and red pepper flakes in a mixing bowl.
Place pork in a separate bowl and add 3 tbsp of the peanut butter mixture.
Set aside and reserve remaining sauce.
Thread pork onto skewers.
Grill the skewers for 10-15 minutes, turning and basting with some of the remaining sauce.

Shrimp Stir Fry

2011-05-29T16:09:00.000-07:00

Ingredients:
4 tsp olive oil
2 tbsp plus 1 1/2 tsp low-sodium soy sauce, divided
3 garlic cloves, minced
1 1/2 lbs medium peeled and deveined shrimp
2 tbsp minced fresh ginger
8 oz mushrooms, quartered or diced
4 scallions, cut into 1-in pieces
1 large bell pepper, cut into stripes
8 oz snow peas, strings removed
1/4 tsp red pepper flakes

Directions:
1. Mix together 2 tsp oil, 1 1/2 tsp soy sauce, and garlic in large bowl.
2. Add shrimp and toss to coat.
3. Lightly coat a large skillet or wook and heat over medium heat.
4. Add shrimp and cook until pink, 2 minutes.
5. Transfer to a plate.
6. Heat remaining oil in same skillet over high heat.
7. Add ginger and cook 30 seconds.
8. Add mushrooms, scallions, bell pepper, snow peas,. and red pepper flakes and cook until vegetables are crisp tender; about 4-5 minutes.
9. Stir in shrimp and remaining soy sauce and toss to combine.

Baked Asparagus

2011-05-29T15:52:00.000-07:00

This is our favorite way to have asparagus now.

Ingredients:
2 lbs Asparagus, ends trimmed
2 tbsp extra virgin olive oil
Salt and Pepper to taste

Directions:
1. Preheat oven to 350.
2. Trim the ends of the asparagus
3. Place asparagus in a single layer in a baking dish
4. Drizzle the olive oil over the asparagus.
5. Season with salt and pepper to taste.
6. Turn to coat other side of asparagus.
7. Bake in the oven about 20 minutes, until lightly browned.

Stuffed Pork Burgers

2011-05-29T15:44:00.000-07:00

This has become a new staple at our house.

Ingredients:
5 tbsp pesto
1/2 tsp salt
1 tsp ground black pepper
1 1/2 lbs lean ground pork
2 oz low-fat mozzarella, cut into 4 cubes

Directions:
1. Stir together pesto, salt, and pepper in a mixing bowl.
2. Add pork and gently combine; be careful not to over mix.
3. Shape pork mixture into 4 equal sized balls.
4. Make a small hole in the center and place cheese in it.
5. Gently form a 3/4-in thick patty, enclosing the cheese.
6. Cook burgers over medium heat on grill or flat top inside.

South Beach says to top with a tomato and wrap in a large piece of lettuce. Our girls prefer them as is, even opting for no bun.

South Beach Beef and Bean Chili

2011-05-20T15:07:00.000-07:00

This is simple and easy to make, yet very tasty. It was a hit with the family. I only made a couple small changes to fit our family.

Ingredients:
1 tbsp extra virgin olive oil
1 pound lean ground beef
2 tsp chili powder, divided (recipe calls for 2 1/2)
1 tsp cumin
1 small onion, diced
4 garlic cloves (recipe calls for 2)
1 (28oz) can diced tomatoes
1 (15oz) can kidney beans, drained and rinsed
Salt and Pepper

Directions:
1. Heat oil in a large heavy bottomed saucepan over medium heat.
2. Add beef, 1 tsp chili powder, and cumin; saute until browned, about 5 minutes.
3. Using a slotted spoon, transfer beef to a plate.
4. Add onion, garlic, and remaining chili powder to the same pan; cook over medium heat, stirring occasionally, until softened, about 3 minutes.
5. Add tomatoes with juice and beans; cover and simmer for 10 minutes, stirring occasionally.
6. Uncover, add cooked beef, and cook an additional 5 minutes, until liquid thinkens slightly.
7. Season to taste with salt and pepper. (I skipped this step.)
8. Serve hot.

Braided Easter Egg Bread

2011-04-19T13:35:00.000-07:00

Ingredients:

2 1/2 cups all-purpose flour, divided
1/4 cup white sugar
1 teaspoon salt
1 (.25 ounce) package active dry yeast
2/3 cup milk
2 tablespoons butter
2 eggs
5 whole eggs, dyed if desired
2 tablespoons butter, melted

Directions:

In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.
Bake in preheated oven for 50 to 55 minutes, or until golden.

'Bird' Burgers

2011-04-11T14:59:00.000-07:00

I love the Royal Red Robin Burger. But I don't love the calories. Ever since I started making it myself at home the girls call it my bird burger because it has an egg on it.

Ingredients:
1 turkey burger (or hamburger if that is your preference)
1 fried egg
Lettuce
Tomato
Condiments
Burger Bun

Directions:
Preheat grill.
Place burger on the grill and cook to desired doneness.
While the grill is heating up start heating up a skillet.
Crack the egg into the preheated skillet.
Fry the egg while your burger is cooking.
Take your burger off and place it on the bun.
Place your fried egg on top of your burger.
Add any condiments or veggies you like.

*You can add bacon to the top as well if desired like Red Robin has on it's Royal Red Robin.

Whitney's Chunky Chili

2011-03-11T09:19:00.000-08:00

I got this from my friend Whitney. It's super yummy.

Ingredients:

1 pound lean ground beef
1 medium onion, chopped
2 cans (14 1/2 ounces each) diced tomatoes, undrained
1 can (15 oz) rinsed and drained pinto beans
1/2 cup prepared salsa
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
salt and pepper to taste

Optional toppings:
cheese
black olives (put them in and tasted good)
onions

Steps:

1. cook beef and onion in pan over medium-high heat. Then drain.
2. Place in crockpot: beef mixture, tomatoes with juice, beans, salsa, chili powder and cumin. Cook on low for 5-6 hours.

Herb Crusted Chuck Roast

2011-02-15T12:33:00.000-08:00

Ingredients:
1/4 cup dried bread crumbs
2 tbsp olive oil
1 minced garlic clove
1 tsp ground mustard
1 tsp dried savory
1 tsp pepper
1/2 tsp crushed dried rosemary
1 - 3lb bnls chuck roast

Directions:
1) In a bowl, combine all ingredients, except roast.
2) Rub mixture over entire roast.
3) Place on a rack in a shallow roasting pan.
4) Bake, uncovered, at 325 degrees F for 1-1/2 to 2 hours or until meat is tender and reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
5) Let stand 10 minutes before carving.

Sauce Optional:
Ingredients:
1 cup sour cream
3 tbsp prepared horseradish
1 tsp lemon juice
1/4 tsp salt

Directions:
1) Mix all sauce ingredients together.
2) Serve with roast.

Apple Stuffed Pork Tenderloin

2011-01-24T14:27:00.000-08:00

Ingredients:

2 pork Tenderloins (1lb each)
Apple-Sage Stuffing (recipe follows)
4 Carrots
1 3/4 cup Chicken Broth (low sodium, fat free), divided
2-3 tsp Brown Sugar
1/2 cup Apple juice
2 Tbs. Cornstarch
Salt and Pepper to taste

Instructions for Tenderloin:

1. Trim fat (silver skin) from both tenderloins.
2. Cut pork lenthwise 3/4 of the way through (becarful not to slice in half, you want it to stay one piece, but open flat!) Open flat and pound to and even thickness with a meat mallet.
3. Cover one piece of meat with stuffing and top with remaining piece of meat. Season with salt and pepper.
4. Secure the two pieces of meat with kitchen twine. Place carrots in roasting pan and put pork on top. (The carrots act as roasting rack)
5. Pour 1 cup of chicken broth in roasting pan. Cover with a lid or foil and roast at 350 degrees for 45 minutes. Pull the lid off and brown for 15 minutes longer. Cook to internal temperature of 160 degrees. Let stand 10-15 minutes with foil lightly tented over it.
6. Meanwhile, while meat is resting, throw away carrots and strain juices from pan into a small sauce pan. Stir in remaining broth, 1/4 cup apple juice and sugar. Bring to a boil.
7. Dissolve cornstarch in remaining apple juice. Add to sauce pan and simmer until thickened. Season with salt and pepper and serve with sliced meat.

APPLE-SAGE STUFFING
1/4 cup margarine or butter
1/2 cup diced onion
1/2 cup diced celery
1 apple (fuji or gala is best)
2-3 teaspoons dried sage
1/2 teaspoon pepper
2 cup dry cornbread stuffing
1/2-3/4cup chicken broth

DIRECTIONS FOR STUFFING:
Melt butter in a medium skillet. Add onion and celery. Saute until onion begins to soften. Add apple, sage and pepper. Cook until apple is crisp-tender. Place cornbread stuffing mix in a medium bowl and toss with sauted mix. Add just enough broth to moisten.

Baked Pork Chops with Apple Raisin Stuffing

2011-01-24T14:20:00.000-08:00

Ingredients:

1 cup applesauce
1 small apple, peeled, cored and diced
1/2 cup water
1 tbsp butter or margarine
1/2 a small onion, chopped
1 stalk celery, chopped
2 tbsp raisins or craisins
4 cups stuffing,dry
4 pork chops
Favorite pork chop seasoning (optional)

Directions:

Mix applesauce, apple, water, margarine, onion, celery and raisins.
Add stuffing. Mix lightly.
Spoon into 2-quart shallow baking dish.
Season pork chops with favorite seasoning. (I prefer a garlic and peppercorn seasoning.) Optional
Lightly brown pork chops on both sides.
Arrange chops over stuffing.
Bake at 400 degrees F for 35 minutes or until chops are no longer pink.

Brandi's Broccoli Casserole

2010-11-25T12:53:00.000-08:00

One of my FFs, Brandi, brought this to a pot luck and Whitney and I immediately asked for the recipe. It's so delicious.

Ingredients:
-2 boxes frozen broccoli spears cooked by instructions or 3 small/2 large heads of broccoli steamed or more or less to taste we like more broccoli in it (we usually get fresh and steam it, tastes better).
- 1 cup mild cheddar cheese
- 2 eggs
- 1 cup mayo (low fat works just a great as regular, same for soup can)
- 1 can cream of celery condensed soup (can also use cream of chicken, cream of mushroom, broccoli cheddar whichever you prefer or have)

Directions:
Mix all together, put in casserole dish (or mix in dish like I do, no extra dishes :) )
Bake at 350 for 45- 55 minutes or until golden brown on top.
Bakes really well at other temps with other items in the oven as well. It's pretty flexible.

Banana Nut Muffins/Bread

2010-11-21T13:49:00.000-08:00

My family loves this recipe. The girls love to help me sprinkle the nuts on the top of the muffins when we make them.

Ingredients:
1 c sugar
1/2 c margarine or butter, softened
2 eggs
1 1/2 c mashed ripe bananas (3-4 bananas)
1/3 c water
1 2/3 c all purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking soda
1/2 c chopped walnuts (optional)

Directions:
Heat oven to 350.
Grease bottom only of loaf or muffin pan. (If making muffins you can use baking cups)
Mix sugar and margarine.
Stir in eggs until blended.
Add bananas and water; beat for 30 seconds.
Stir in remaining ingredients except nuts until moistened.
Mix in walnuts if using them. (You can also sprinkle the chopped nuts on just the top of the loaf/muffins if you don't want the nut in all of it.)
Pour into pan/cups.
Bake for: 1 1/4 hours for 8 in loaf pan, 55-60 minutes for 9 in loaf pan or 20-25 minutes for muffin pan.

Stuffed Pork Tenderloin

2010-11-14T10:35:00.000-08:00

Ingredients:
1 1lb. pork tenderloin
1 1/2 tsp butter
3/4 c chopped onion
1/4 c shredded carrot
1/2 c chopped celery
1 garlic clove, chopped
1 c cooked wild rice
pinch of thyme leaves
pinch of black pepper
1/4c chicken broth
1 1/2 tsp cornstarch

Directions:
Preheat oven to 350.
Split pork loin lengthwise but not through.
Melt butter in pan and saute, onion, carrot, celery and garlic, thyme and pepper until tender.
Add cooked wild rice and chicken broth and combine.
Spoon rice mix over one side of the pork tenderloin.
Close and tie with string.
Bake covered for 45-60 minutes.

Honey Glazed Pork Tenderloin

2010-11-14T10:31:00.000-08:00

Ingredients:
2 - 1 lb. Pork Tenderloins
1/2 cup Honey
2.5 Tbsp. Soy Sauce, Low Sodium
2.5 Tbsp. Sesame Oil
2.5 Tbsp. Balsamic Vinegar
2 Tbsp. Brown Sugar

Directions:
1. Preheat oven to 450.
2. In a bowl, mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar.
3. Place the pork tenderloins in a roasting pan, roast 15 minutes in preheated oven.
4. Remove pork from oven, baste with the honey sauce. Reduce oven temperature to 350, and continue roasting pork 45 minutes, basting occasionally with the honey sauce, to an internal temperature of 160 degrees.

Crock Pot Beef and Lentil Stew

2010-11-14T10:22:00.000-08:00

Ingredients:
6 oz top sirloin
1/2 c Lentils
1 c Del Monte Diced Tomatoes, No Salt Added
1 1/2 c Zucchini
1 1/2 c Beef broth consomme
1/2 c Onions
1 tbsp Tomato Paste
2 cloves Garlic, crushed
1/2 tbsp Ground Oregano

Directions:
Chop veggies and garlic and place in crock pot with beef, canned diced tomatoes, tomato paste, beef broth, lentils, and oregano.
Cook on low for 8 hours, high for 4-5 hours, or until beef is tender.

Crock Pot Fiesta Chicken

2010-11-14T09:56:00.000-08:00

Ingredients:
1 lb Chicken (cubed)
1 15oz can of Black Beans
1 can of Campbell's Cream of Mushroom soup
.25 - .5 packet of McCormick's Taco Seasoning
1 can of Del Monte White Corn
1 16oz jar of chunky Salsa

Directions:
Put all ingredients into a crock pot and cook for about 3 hours or until beans are soft.

Found at SparkRecipe.

Turkey {Chicken} Casserole

2010-11-14T09:49:00.000-08:00

Ingredients:
2 cups noodles, cooked and drained
1 cup grated cheese
1/2 cup onion, finely chopped
1 can chicken broth
2 cups turkey {chicken}, finely chopped
1 can condensed cream of mushroom soup
1/2 cup bread crumbs

Directions:
Mix all ingredients except the bread crumbs and put into a greased casserole.
Top with 1/2 cup bread crumbs.
Bake 350 for about 40 minutes.

Found at SparkRecipes.

Salsa Turkey Burgers

2010-11-14T09:40:00.000-08:00

Ingredients:
1 lb ground turkey (99% fat free)
1/3 cup seasoned bread crumbs
4 tbsp chunky salsa (use medium or hot for extra kick)

Directions:
Combine all ingredients until well mixed.
Add salt and pepper to taste.
Divide into 4 patties.
Spray a frying pan with cooking spray and cook over medium heat until cooked thoroughly (about 10 minutes), flipping once about half-way through.

Found at SparkPeople.com.

Homemade Silly Putty

2010-11-06T11:30:00.000-07:00

Ingredients:
2 tablespoons white Elmer's Glue-All
3-4 drops food coloring (your choice)
1 tablespoon liquid starch

Directions:
Mix all ingredients and knead.
Let sit about 15 minutes.
Squeeze out excess moisture.
Store in airtight plastic wrap.

{Source}

Goo

2010-11-06T11:26:00.000-07:00

Ingredients:
1 Cup of Flour
1 Cur of salt
1 Cup of water
Food coloring of your choice!!! :)

Directions:
Just pour it all together and stir.

{Source}

South of the Border Casserole

2010-11-01T22:47:00.000-07:00

Ingredients:
1/2 pound ground turkey
1/4 cup chopped onion
1 (16 ounce) can stewed tomatoes, undrained
1 (.75 ounce) packet brown gravy mix
1 teaspoon chili powder, or to taste
1/2 cup frozen corn kernels
1/2 cup uncooked elbow macaroni
1 cup shredded lettuce
3 tablespoons sour cream
2 cups corn tortilla chips

Directions:

Bring a small saucepan of lightly salted water to a boil. Add macaroni and cook until almost tender, about 6 minutes. Drain and set aside.
Crumble the turkey in a large skillet set over medium heat. Cook and stir until evenly brown; drain. Add onion to browned turkey meat and cook until onion is tender, about 5 minutes. Stir in tomatoes, gravy mix and chili powder until combined then mix in the corn and macaroni. Cover; reduce heat to low and simmer, for 10 minutes, stirring occasionally.
Serve on a bed of tortilla chips topped with shredded lettuce and sour cream.

Easy Mint Chip Ice Cream

2010-11-01T22:43:00.000-07:00

Ingredients:
1 (14 ounce) can sweetened condensed milk
2 tablespoons water
1/4 teaspoon peppermint extract
3 drops green food coloring
2 cups heavy whipping cream, whipped
1 cup miniature semisweet chocolate chips

Directions:
In a large bowl, combine milk, water, extract and food coloring.
Fold in whipped cream and chocolate chips.
Pour into a foil-lined 9-in. x 5-in. x 3-in. loaf pan.
Cover and freeze for 6 hours or until firm.
Lift out of the pan and remove foil; slice.

Found at allreceipes.com

Pinwheel Italian Calzones

2010-11-01T22:41:00.000-07:00

Ingredients:
1/2 cup ricotta cheese
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 cup chopped pepperoni
2 tablespoons finely chopped onion
1 (8 ounce) can refrigerated crescent roll dough
1 (14 ounce) jar pizza sauce

Directions:

Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the ricotta cheese, Italian seasoning, salt, Parmesan cheese, mozzarella cheese, pepperoni, and onion. Set aside.
Unroll the crescent roll dough and separate into 4 rectangles. Press the remaining perforations together to seal. Spread the filling evenly onto the rectangles. Roll up the filling inside the dough starting at the short side. Slice each finished roll into four slices, and place cut side down onto a baking sheet.
Bake for 10 to 12 minutes in the preheated oven, until lightly browned. While the pinwheels are baking, warm the pizza sauce. Serve the pinwheels with pizza sauce in small cups for dipping.

One Pan Taco Dinner

2010-11-01T22:36:00.000-07:00

Ingredients:
Nonstick cooking spray
1 pound lean ground beef
1 (1.25 ounce) package taco seasoning mix
2 cups water
2 cups Minute® White Rice, uncooked
1 cup shredded cheddar cheese
2 cups shredded lettuce
1 large tomato, chopped

Directions:

Spray large nonstick skillet with nonstick cooking spray. Add meat and brown over medium-high heat; drain off excess fat.
Add seasoning mix and water; stir. Bring to boil.
Stir in rice. Sprinkle with cheese; cover. Reduce heat to low; simmer 5 minutes. Top with lettuce and tomato just before serving.

Serve with Tortilla chips and salsa if desired.

Mini Frittatas with Ham and Cheese

2010-11-01T21:49:00.000-07:00

Ingredients:
Cooking spray
1/2 cup finely chopped onion
2/3 cup chopped reduced-fat ham (about 2 ounces)
1/3 cup (about 1 1/2 ounces) shredded reduced-fat extra-sharp cheddar cheese
2 tablespoons chopped fresh chives
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
4 large egg whites
1 large egg

Directions:
Preheat oven to 350°.
Heat a large nonstick skillet coated with cooking spray over medium-high heat.
Add onion; sauté 2 minutes or until crisp-tender.
Add ham; sauté 3 minutes.
Remove from heat; cool 5 minutes.
Combine remaining ingredients in a large bowl; stir with a whisk.
Add ham mixture, stirring with a whisk.
Spoon mixture into 24 miniature muffin cups coated with cooking spray.
Bake at 350° for 20 minutes or until set.

Found the recipe at MyRecipes.com. Click here for nutrition information.

Campbell's Kitchen Chicken Noodle Casserole

2010-11-01T21:43:00.000-07:00

Ingredients:
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken and Mushroom Soup
1/2 cup milk
1/8 teaspoon ground black pepper
1/3 cup grated Parmesan cheese
2 cups cubed cooked chicken or turkey
3 cups cooked medium egg noodles
Chopped fresh parsley for garnish

Directions:
In large saucepan mix soup, milk, pepper, cheese, chicken and noodles.
Over medium heat, heat through, stirring occasionally. Garnish with parsley.

Applesauce

2010-11-01T21:23:00.000-07:00

Ingredients:
3 pounds apples - peeled, cored and chopped
3 cups water
1 cup white sugar
1 tablespoon lemon juice

Directions:

Place apples in a large saucepan and just barely cover with water. Simmer over medium-low heat until apples are tender, 15 to 20 minutes.
Run cooked apples through a food mill or blender. Stir in the sugar and lemon juice. Cook over medium heat for about 3 to 5 minutes.

Banana Wake-Up bars

2010-11-01T21:21:00.000-07:00

Ingredients:
1/3 cup peanut butter
1/3 cup brown sugar
2 1/2 tablespoons butter
1 egg
1/2 teaspoon vanilla extract
1 ripe banana, mashed
2/3 cup rolled oats
1/3 cup all-purpose flour
2 tablespoons wheat germ
1/4 teaspoon baking soda

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.
In a mixing bowl, beat together the peanut butter, brown sugar, and butter with an electric mixer until smooth and fluffy.
Beat in the egg and vanilla extract, then the banana.
Stir in the oats, flour, wheat germ, and baking soda until completely combined.
Spread in prepared baking pan.
Bake in the preheated oven until set and lightly browned, 20 to 25 minutes.
Remove from oven and cool in pan on wire rack before cutting into bars.

Crock Pot Lasagna

2010-11-01T20:55:00.000-07:00

Ingredients:
1 box rigatoni, cooked
1 1/2 lbs. ground chuck, browned & drained
1 lg. pkg. sliced pepperoni
1 green pepper, chopped
2 lg. pkg. Mozzarella cheese
2 lg. cans pizza sauce
1 med. onion, chopped
8 oz. mushrooms

Directions:
Begin with layer of sauce on bottom of crock pot.
Stir all remaining ingredients together.
Place in crock pot and cook on low for 5 hours.

Indian Chicken and Lentils

2010-11-01T20:44:00.000-07:00

Ingredients:
2 cups brown lentils
3 cups chicken broth (you could use veggie)
3 cups water
1 small yellow onion, diced
1 cup diced celery
1 teaspoon cumin
1/2 teaspoon coriander
1 teaspoon kosher salt
1/2 teaspoon dried mustard
1/2 teaspoon turmeric
4 cloves garlic, chopped
1 tablespoon dried parsley (or 1/4 cup finely chopped fresh)
2 large chicken breast halves, frozen

Directions:
Rinse the lentils under cold water until it runs clear. Dump into the slow cooker.
Add broth and water. Stir.
Add diced onion and celery. Stir.
Add all spices and the garlic. Stir.
Lay 2 large-ish chicken breast halves on top of the assembled food.
Cover and cook on low for about 7 hours, or on high for about 4.
Before serving, remove chicken from the slow cooker, chop it up, and stir back in.
Serve over basmati rice.

I found this at a year of slow cooking.

Olive Garden's Chicken and Gnocchi Soup

2010-10-14T12:11:00.000-07:00

Ingredients:
1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
4 tablespoons butter
4 tablespoons flour
1 quart half and half (or milk for a lighter version)
1 can chicken broth, 14 oz
1/2 cup celery, finely diced
2 garlic cloves, minced
1 cup carrots, finely shredded
1 cup onion, finely diced
1 cup fresh spinach, coarsely chopped (optional in our house)
1 tablespoon extra virgin oil
1/2 teaspoon thyme
1/2 teaspoon parsley
Freshly grated parmesan cheese – optional
1 pound potato gnocchi (can buy this in the gourmet section of many supermarkets)

Directions:
1. Sauté the onion, celery, and garlic in the butter and olive oil, over medium heat.
2. When the onion becomes translucent, add the flour, and make a roux, let the butter and flour mixture cook for about a minute before adding 1 quart of half and half (or milk).
3. Cook gnocchi according to package directions.
4. Into the roux add in the carrots and chicken.
5. Once the mixture becomes thick add the chicken broth.
6. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasonings, simmer until soup is heated through.

Recipe found here.

Ceaser Pockets

2010-10-09T13:12:00.000-07:00

One of my friends posted this on another friend's facebook status. I saw it and thought it sounded yummy! All measurements are estimated since she just posted ingredients.

Ingredients:
1 cup Romaine Lettuce
1/3 cup Caesar Dressing
2 tbsp Bacon Bits
3 tbsp Shredded Cheese
1 Pita Pocket

Directions:
1. Chop up romaine Lettuce.
2. Add all ingredients to a bag and shake to mix it together.
3. Pour mixed up ingredients into a pita pocket.

Manicotti

2010-09-29T15:19:00.000-07:00

Ingreidents:

14 pieces (8 oz.) Barilla Manicotti, uncooked

1-3/4 cups (15 oz.) ricotta cheese

2 cups (8 oz.) shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1 egg, slightly beaten

2 tablespoons basil

1/2 teaspoon salt

1/4 teaspoon ground black pepper

3 cups (28-oz. jar)Favorite kind of sauce

Directions:
* Cook manicotti as directed on package
* Cool shells on a piece of foil, set aside
* Preheat oven to 350
* Mix cheeses, egg, basil, salt and pepper in bowl.
* Spoon cheese mixture into cooled shells
* Spread a thin layer of sauce on the bottom of one 13x9 pan and one 8x8 pan
* Place filled shells in the pans
* Take rest of the sauce and spread evenly over the shells in the pans
* Cover with foil
* Bake in oven for 40 minutes
* Take foil off and bake an additional 15 minutes.

2 filled shells = 1 serving

Chicken Nuggets

2010-09-29T15:11:00.000-07:00

Ingredients:

1/2 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1 egg white
1 pound boneless skinless chicken breasts, cut into 1-inch cubes

Directions:
In a large resealable plastic bag, combine the bread crumbs and Parmesan cheese.
In a shallow bowl, beat the egg white.
Dip chicken pieces in egg white, then place in bag and shake to coat.
Place in a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray.
Bake, uncovered, at 400 degrees F for 12-15 minutes or until chicken is no longer pink, turning once.

Crock Pot Beans and Hot Dogs

2010-09-29T14:58:00.000-07:00

Ingredients:

3 cans (16 ounces each) pork and beans
1 pound hot dogs, cut into 1-inch pieces
1/2 cup ketchup
1 small onion, chopped
1/4 cup molasses
1 tablespoon prepared mustard

Directions:

In crockpot, combine beans, hot dogs, ketchup, onion, molasses, and mustard.

Cover and cook on LOW for 6 to 8 hours.

Scalloped Chicken

2010-09-29T14:47:00.000-07:00

Ingredients:

    * 5 ounce package scalloped potatoes plus seasoning packet mix
    * 4 chicken breast halves or 6 legs
    * 2 cups water

Directions:
1. Put potatoes, seasoning mix and chicken in slow cooker.
2. Pour Water over all.
3. Cook on low 8 to 10 hours or high for 4 hours.

Crock Pot Chicken and Stuffing

2010-09-29T14:33:00.000-07:00

Ingredients:

    * 4 bonless, skinless chicken breasts
    * 1 can cream of chicken soup
    * 1/3 cup milk
    * 1 pkg. Stove Top Stuffing
    * 1 2/3 cup water

Directions:

1. Place chicken in crock pot.
2. Combine soup and milk.
3. Pout mixture over the chicken.
4. Combine stuffing mix and water.
5. Spoon over top.
6. Cook on low 6 to 8 hours.

Butternut Squash Cake

2010-09-14T23:01:00.000-07:00

Ingredients:

Cake:
    * 2 c. sugar
    * 2 tbsp. cinnamon
    * 2 tsp. baking powder
    * 1/4 tsp. salt
    * 4 eggs
    * 2 c. flour
    * 2 tsp. pumpkin pie spice
    * 2 tsp. baking soda
    * 1 c. Crisco oil
    * 2 c. butternut squash

Frosting:
    * 8 oz. cream cheese
    * 1 stick butter
    * 1 tsp. vanilla
    * 1 lb. confectioners' sugar

Directions:

Cake:
Cook and mash the butternut squash (it may also be frozen).
Mix all ingredients in a bowl.
Put in a greased and floured 13 x 9 inch baking pan.
Bake at 350 degrees for 45-50 minutes.
Allow to cool.

Frosting:
Mix ingredients together.
Adding the sugar, in stages, until the desired consistency.
Cover cake generously.

Makes 12-14 servings.

Turkey Meatloaf Muffins

2010-09-14T11:52:00.000-07:00

Ingredients:

2 lbs. Lean or Extra Lean Ground Turkey
1 box Stove Top Stuffing mix (unprepared)
1/2 cup chopped onions
2 egg whites
1 c. water

Directions:

Spray muffin pan.
Mix all ingredients together and fill muffin cups with mixture.
Mixture will fit into 12 muffin cups rounded at the top.
Bake at 350 degrees for 35 minutes.
Serve with Turkey gravy if desired.

Number of Servings: 12

Hungry Girl Chicken Pot Pie

2010-09-14T11:48:00.000-07:00

Ingredients:

1 20oz bag of frozen mixed vegetables

8 oz chicken breasts, diced

1 can of low fat-low sodium "cream of" soup, your choice

3 cloves Garlic

1/2 tsp each Dried oregano and thyme

1/2 tsp Paprika 4 pillsbury crescent rolls, reduced fat, not baked.

Directions:

Preheat oven to 350 degrees.
Saute chicken pieces with garlic for several minutes in a pan spritzed with nonstick cooking spray, until chicken is light brown/cooked but still tender; set aside.
Heat frozen veggies in microwave according to package.
Mix chicken, vegetables, soup and herbs/spices together and put in a 9" round baking dish sprayed with nonstick cooking spray.
Place dish in oven and bake for about 30 minutes or until hot and bubbly (stir about halfway through).
While dish is cooking, unroll crescent rolls.
Combine pieces together with hands to make one large ball of dough.
With a rolling pin, roll dough out into a circle to cover top of dish.
Add dough to the top of the dish and cook for an additional 15 - 20 minutes or until top is golden brown.

Number of Servings: 6

Found at SparkRecipes.com

Tater Tot Casserole

2010-09-14T11:46:00.000-07:00

Ingredients:

   * 2 lbs of ground meat (I use ground turkey)
   * 1 small onion, chopped
   * 1 can cream of mushroom soup
   * 1 can cream of celery soup
   * 1 cup shredded cheese
   * 2 lb bag of tater tots

Directions:

1. Brown meat and onion. Drain.
2. Mix in both cans of soup, and spread into a 13x9 baking dish.
3. Top with cheese then tater tots.
4. Bake at 375 for about 20 minutes, or until tater tots are crunchy and golden.

Beef and Broccoli

2010-09-14T11:43:00.000-07:00

Ingredients:

    * 1 lb round steak, sliced in thin strips
    * 1 clove garlic, minced
    * 1/2 cup chopped onion
    * 1 can beef broth
    * 2 tbsp cornstarch
    * 1 tbsp brown sugar
    * 2 tbsp soy sauce
    * 1/4 tsp garlic powder
    * 1/4 tsp ground ginger
    * 4 cups broccoli flowerets
    * 4 cups cooked rice

Directions:

Coat skillet with cooking spray and heat over medium heat for one minute.
Add beef, onion and minced garlic; stir fry until brown.
Remove the beef to a plate and keep warm.
Add half the broth and broccoli to pan.
Cover and smimmer until broccoli is tender crisp.
Mix cornstarch, brown sugar, garlic powder, ginger and soy sauce with remaining broth until smooth; add to the pan.
Cook until mixture begins thicken, stirring constantly.
Return beef to mixture, stir and serve over rice.

Crock Pot Chicken Ragu

2010-09-14T11:41:00.000-07:00

Ingredients:

18 oz. Boneless, Skinless Chicken Breast
1 jar Ragu Spaghetti Sauce
1 1/2 cup Kraft Shredded Mozzarella Cheese

Directions:
Place chicken in crock-pot.
Spoon Ragu sauce over the chicken and cook on low for 6-8 hours.
About 15 minutes before serving, sprinkle shredded cheese over the chicken and sauce.
Cover and let cheese melt.

Makes 6 servings.

Number of Servings: 6

Found at SparkRecipes.com

Honey Garlic Pork Chops

2010-09-14T11:38:00.000-07:00

Ingredients:

    * 1/4 + 1/8 cup honey
    * 3 tbsp soy sauce
    * 6 cloves garlic, minced
    * 6 pork loin chops, boneless, trimmed of excess fat, 4 oz each

Directions:

In a shallow dish, whisk together honey, soy sauce and garlic.
Coat chops in mixture.
Reserve left over honey mixture for basting.
Place chops on greased grill over med high heat, close lid and cook. basting 2 times.

Number of Servings: 6

Found on SparkRecipes.com

Ziti Chicken Bake

2010-09-14T11:35:00.000-07:00

Ingredients:

   * 1 lb boneless, skinless chicken breast
   * 12 oz pasta sauce
   * 1 can diced tomatoes
   * 2 Cups Sargento Reduced Fat 4 Cheese Italian Blend
   * 1/2 cup grated Parmesan cheese
   * 1 cup reduced fat sour cream
   * 8 oz ziti (dry measure)

Directions:
Season and brown chicken breast on both sides (be sure not to overcook). Cut chicken into bite sized pieces. Prior to cutting chicken, boil water for the pasta.

In a large mixing bowl, combine cut chicken, sour cream, can tomatoes, parmesean cheese, and 1 cup of the shredded cheese. Mix well.

Preheat oven to 350 degrees.

Once the pasta is cooked (no more than 10 minutes), drain and rinse with cold water to stop the cooking process. Add pasta to the chicken mixture and mix again. Pour into a 9x13 pan. Pour the pasta sauce across the top of pasta and chicken. Top with the remaining cheese.

Bake uncovered at 350 for 35 minutes.

Makes 8 servings.

Number of Servings: 8

Found at SparkPeople.com

Applesauce Gingerbread

2010-09-08T15:49:00.000-07:00

Ingredients:

1 cup melted butter
1 cup firmly packed brown sugar
1/2 cup molasses
2 large eggs
1 cup applesauce
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon

Directions:

Preheat oven to 350°F. Grease and flour a 9x13-inch baking dish.

Combine melted butter, brown sugar and molasses in bowl. Add eggs, one at a time. Stir in applesauce and beat well.

Sift the flour, baking soda, ginger and cinnamon into the batter. Mix thoroughly.

Pour into the prepared baking dish, and bake for 35 minutes, or until a toothpick inserted in center comes out clean. Remove from oven and allow to cool for 5 minutes. Turn out onto a wire rack and cool completely.

This was found at TexasCooking.com.

Crock Pot Salsa Chicken

2010-08-30T15:12:00.000-07:00

Ingredients:

4 boneless, skinless chicken breasts1 cup salsa1 package reduced sodium taco seasoning1 can reduced fat cream of mushroom soup (condensed)1/2 cup reduced fat sour cream

Directions:

1. Add chicken to slow cooker.
2. Sprinkle taco seasoning over chicken.
3. Pour salsa and soup over chicken.
4. Cook on low for 6 to 8 hours.
5. Remove from heat and stir in sour cream.
6. Serve with rice.

NOTES:
You may use half the packet of taco seasoning (I have started doing this to reduce sodium content myself)

Shredded BBQ Chicken Sandwiches

2010-08-16T21:28:00.000-07:00

Ingredients:

6 fresh skinless, boneless chicken breast halves
1 (12 ounce) bottle BBQ sauce (We use Kraft)
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
1/4 cup chopped onion
Minced garlic to your taste
4-6 hamburger buns, warm if desired

Directions:

Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.
Shred chicken. Serve on warmed buns.

Our Homemade Stir Fry

2010-07-05T09:59:00.000-07:00

This is our own version of stir fry. We don't use specific amounts because the amount we make changes depending on the amount of people eating. And the links in the ingredients are just a reference guide.

Ingredients:
* 2 tbsp Oil (we use olive oil)
    * Chicken, Shrimp*, Scallops or Steak (Or a combo), Cut up into small pieces. (Optional)
    * Broccoli, cut up
    * Carrots, shredded or coined
    * Baby Corn, cut into small chunks
    * Water Chestnuts, sliced
    * Snap Peas
    * Stir Fry or Teriyaki Sauce
    * Cooked Rice or Chinese Noodles

Directions:
1. Preheat oil in wok.
2. Add cut up meat to a preheat wok. Heat until cooked through. (*If using Shrimp do not add until Step 5)
3. Set meat aside.
4. Add all the vegetables to the wok and cook for approx 10 minutes or until tender.
5. Add set aside meat and sauce. Cook for 3-5 minutes until heated through.
6. If using Chinese noodles you can mix them in here or put stir fry on top.

I know this is a kind of vague recipe but we have never made it the same two times in a row. We always tend to improvise with it to our taste for the day.

Breakfast Scramble

2010-06-13T21:49:00.000-07:00

We love breakfast in our house. This is one of the girls favorites. This recipe will feed 5.

Ingredients:
1 dozen eggs
1 lb Jimmy Dean sausage chub
1/4 cup onion, finely chopped
1/8 cup Sugar Free Log Cabin Maple Syrup

Directions:
1. Break all the eggs in large bowl to make sure no shells get in.
2. Preheat a large skillet.
3. Saute onion until tender.
4. Add eggs and sausage. Cook until done.
5. Add the syrup; cook until heated.

Turkey Gyros

2010-06-13T21:33:00.000-07:00

I found this recipe in Pampered Chefs 29 minutes to dinner cookbook.

Ingredients:

Gyros:
    * 1/2 small onion
    * 2 tbsp chopped Italian parsley
    * 2 garlic cloves, pressed
    * 1 lb lean ground turkey
    * 1/2 tsp dried thyme
    * 1/2 tsp salt
    * 1/2 tsp coarsely ground black pepper
    * 2 tsp olive oil
    * 4 flat pita bread rounds (without pockets)
    * 1 cucumber, sliced
    * 2 Roma tomatoes, sliced

Yogurt Sauce:
    * 1/2 cup plain yogurt
    * 2 garlic cloves, pressed
    * 1/8 tsp salt
    * 2 tbsp chopped Italian parsley
    * 1/4 cup fresh cucumber, finely chopped

Directions:

To start gyros:
1. Preheat oven to 500*.
2. Finely chop onion and parsley. Set aside 2 tbsp of parsley for sauce.
3. Press garlic into mixing bowl.
4. Add onion, parsley, turkey, thyme, 1/2 tsp salt, and black pepper. Mix until well blended.
5. Form turkey mixture into four thin, rectangular loaves, about 1/4 in thick.
6. Add oil to a skillet and hear over medium heat.
7. Cook formed turkey loaves1-2 minutes on each side or until browned.
8. Place turkey loaves in a 13x9 (or the skillet if it can go in the oven) and place in the oven.
9. Bake for 6-8 minutes or until internal tempurature reaches 165* and loaves are no longer pink in middle.

While the loaves are in the oven prepare the sauce:
10. In a bowl combine yogurt, pressed garlic, salt and reserved parsley.
11. Finely chop cucumber and add to the bowl. Mix well.

To finish the gyros:
12. Place pita bread on a microwave safe plate and heat on high for 30-60 seconds, transfer to serving plates.
13. Slice cucumbers and tomatoes.
14. Remove turkey loaves from oven; slice thinly lengthwise.
15. Arrange over pita bread.
16. Top each gyro with 1 tbsp yogurt sauce and slices of cucumber and tomatoes.

Yield: 4 servings.

Chicken Cordon Bleu

2010-06-13T09:30:00.000-07:00

I found this recipe on at SparkRecipes.com which is an extension of SparkPeople.com.

Ingredients:
    * 8 ounces chicken breasts, halved and pounded thin
    * 1 cup Panko Japanese breadcrumbs, seasoned with thyme, paprika and parsley
    * 1 egg, beaten
    * 4 slices swiss cheese
    * 4 1/4" thick slices smoked ham (Not sandwich ham)

Directions:
1. Slice two chicken breasts in half and pound under plastic wrap until 1/4" thick.
2. Place once clice of ham and one slice of cheese inside and roll up, securing with toothpicks.
3. Roll in egg wash and then seasoned panko crumbs to coat.
4. Bake at 350 for 60 minutes or until chicken is cooked through.
5. Serve with 2 TBSP of Knorr's Bearnaise sauce if desired.

BBQ Sirloin Steak

2010-06-07T11:57:00.000-07:00

This recipe and nutrition information can be found at SparkRecipes.com.

Ingredients:
    * 1 lb. beef top sirloin
    * 4 Tbsp. A1 Steak sauce
    * 1/2 cup BBQ sauce
    * 1 tsp. Grey Poupon Dijon Mustard

Directions:
1. Marinate beef in 2 Tbsp. A1 sauce.
2. Grill beef for 6min on each side or until cooked through.
3. In bowl mix the rest of the ingredients and brush onto cooking beef until carmelized.

Number of Servings: 4

Chipotle-Rubbed Beef Filets

2010-06-07T11:29:00.000-07:00

Another great recipe I found in the Pampered Chef Grill it Quick book.

Ingredients:
Potatoes:
    * 2 medium sweet potatoes
    * 1/2 cup milk
    * 2 tbsp butter
    * 1/2 tsp salt

   Steaks:
    * 4 steak fillets, 4-6 oz each
    * 1 tbsp vegetable oil
    * 2 tbsp chipotle seasoning

Directions:
1. Preheat grill to medium-high heat.
2. Pierce potatoes in several places and place on microwave safe plate.
3. Microwave for 14-16 minutes and then let cool.

While potatoes are cooking
4. Brush steak with oil.
5. Sprinkle with rub and press into meat.
6. Grill steaks to desired doneness.
7. Transfer steaks to serving plate and let stand.

While steak is standing finish potatoes:
8. Combine milk, butter and salt in separate bowl and microwave for 1-2 minutes.
9. Cut potatoes in half lengthwise and scoop out flesh into a bowl with milk mixture.
10. Mash until smooth.

Tuscan Turkey Burgers

2010-06-07T11:14:00.000-07:00

I got this recipe from the Pampered Chef Grill it Quick book. I only modified it slightly to fit our family.

Ingredients:
    * 1/2 cup bread crumbs
    * 1/4 cup Italian salad dressing
    * 2 garlic cloves, pressed
    * 1 lb ground turkey
    * 8 oz italian turkey sausge, casings removed
    * 1/4 cup finely chopped fresh basil, divided
    * Hamburger buns (recipe calls for 1 foccaccia bread round)
    *1 medium plum tomato

Directions:
1. Preheat grill to medium-high heat.
2. Combine bread crumbs, dressing and garlic pressed in a bowl.
3. Add turkey, sausage and half of the basil and mix gently but thoroughly.
4. Form mixture into four round patties about 1 inch thick.
5. Grill, covered, 5 minutes or until grill marks appear.
6. Turn burgers and grill an additional 5-7 minutes,
7. Remove burgers.
8. Top with remaining basil and tomatoes.

Homemade Beef & Cheese Ravioli

2010-05-17T09:33:00.000-07:00

Pasta for Dough:*
Ingredients:
    * 2 to 3 cups white flour
    * 2 to 3 eggs
    * ½ teaspoon salt
    * 2 tablespoons water (optional)
    * 2 tablespoons oil (optional)

Directions:
1. Clean the countertop in front of each child, and then dump the flour in a small mountain in front of them. Have the children use their hands to make a well in the middle of the flour. Then, very carefully, allow them to break their eggs into the well and add the salt. Give each child a fork, and show them how to mix the flour in with the egg and salt carefully and gradually. If the dough is too dry, you can always add a little water and oil.
2. Once the dough has been created, show the children how to knead it by pushing it forward with the heels of your hands and then folding it over and over again until you have kneaded it for about 7 minutes. Kneading the dough is a necessary step, as this is what gets the gluten revved up and working. Gluten forms strands in the flour, helping to form dough that is pliable.
3. Once the dough is nice and elastic, divide it into two or three balls and work with one ball at a time. Use a rolling pin to roll the dough on a lightly floured surface. When you have reached a thickness of about ⅛ inch, stop rolling. Use small cookie cutters to cut the dough into animal shapes. Place a scant teaspoon of filling onto each animal shape, then place a second shape over top of it and seal the edges.

Ravioli Filling:
Ingredients:
    * 1 pound ground beef
    * 3 tablespoons fresh garlic, crushed
    * ¼ cup onion, minced
    * ½ teaspoon basil
    * ½ teaspoon oregano
    * Salt and pepper
    * 1 cup Parmesan cheese
    * 1 pound ricotta cheese

Directions:
1. Add the meat, garlic, onion, spices and salt and pepper to a skillet, and cook until the meat has browned.
2. Drain the meat, and place it in a large bowl.
3. Add the cheeses to the meat, and stir until well blended.
4. Place 1 to ½ teaspoon filling onto each ravioli, and fold over to seal edges.
5. Boil in water for about 4 minutes or until the pasta is done.

Recipe found at Life123.com

Thai Chicken Pasta

2010-04-27T20:11:00.000-07:00

Ingredients:
* 8 oz. Japanese or Asian Noodles (Original recipe calls for Udon noodles)
* 3 TBSP low sodium Soy Sauce
* 2 TBSP reduced fat Peanut Butter
* 1 TBSP cornstarch
* 3/4 C fat free chicken stock
* crushed red pepper (to taste; I use almost a teaspoon)
* 2 boneless, skinless chicken breasts (substitute shrimp or tofu, if you like)
* 1 C broccoli
* 1 C carrots, chopped
* 1 TBSP canola oil
* 1/2 tsp sesame oil

Directions:
Cook noodles according to package directions; drain.
Whisk together in a bowl the chicken stock, cornstarch, soy sauce, peanut butter, and crushed red pepper.
Heat in a frying pan the canola and sesame oil.
Dice chicken and cook through in the oils (about 5-8 minutes).
Add stock mixture and veggies, bring to a boil.
Simmer sauce until thickened, about 8 minutes.
Toss with cooked noodles.

Healthified Crispy Coated Chicken

2010-01-18T16:08:00.000-08:00

I found this recipe on EatBetterAmerica.com.

Ingredients:

Nonstick cooking spray
1	cup finely crushed multigrain tortilla chips
1/2	teaspoon dried oregano, crushed
1/4	teaspoon ground cumin
1/4	teaspoon freshly ground black pepper
1	egg
4	skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)
	Shredded romaine (optional)
	Old El Paso® Thick ‘n Chunky Salsa (optional)
	Avocado slices (optional)

Directions:
1. Preheat oven to 375°F. Coat a 15x10x1-inch baking pan with nonstick cooking spray; set aside. In a shallow dish combine tortilla chips, oregano, cumin, and pepper. Place egg in another shallow dish; beat lightly. Dip chicken in beaten egg, then coat with tortilla chip mixture.
2. Arrange chicken in the prepared baking pan. Bake about 25 minutes or until chicken is no longer pink (170°F). If desired, serve chicken on a bed of shredded romaine with salsa and avocado slices.

Nutritional Information
1 Serving: Calories 200 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 120mg; Sodium 125mg; Total Carbohydrate 7g (Dietary Fiber 1g, Sugars 0g); Protein 29g Percent Daily Value*: Vitamin A 2%; Vitamin C 2%; Calcium 4%; Iron 6% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 4 Very Lean Meat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Strawberry Banana Smoothie

2010-01-14T18:31:00.000-08:00

I just made a batch for the girls to tide them over until dinner finishes baking and they love it!

Ingredients:
     * 1 cup nonfat vanilla yogurt
     * 1/2 cup strawberries (frozen or fresh)
     * 1/2 cup milk
     * 1 banana, sliced (frozen or fresh)

Directions:
1. Place all ingredients in blender and blend until smooth.

Makes 2 servings. 220 cal each.

Chicken and Rice Casserole #2

2010-01-10T23:21:00.000-08:00

Ingredients:
1 stick margarine
1 cup rice (uncooked)
3 boneless, skinless chicken breasts
Salt and pepper
1 can cream of mushroom soup
1 ½ cans of water

Directions:
Melt margarine in (oblong) casserole dish.
Pour in rice.
Arrange chicken on top of rice.
Salt and pepper chicken.
Spread mushroom soup over chicken.
Pour water around edges of rice.
Cover and bake at 350 degree for 60 minutes or until done.

Makes 3 servings.

Tandoori Style Chicken

2010-01-10T23:18:00.000-08:00

I found this recipe at EatBetterAmerica.com and have been wanting to try it.

Ingredients:

8	boneless skinless chicken breasts (about 2 1/2 lb)
1/2	teaspoon water
1/4	teaspoon ground mustard
1	cup Yoplait® Fat Free plain yogurt (from 2-lb container)
1/4	cup lemon juice
1 1/2	teaspoons salt
1 1/2	teaspoons paprika
1/2	teaspoon ground cardamom
1/2	teaspoon each red and yellow food color, if desired
1/4	teaspoon ground ginger
1/4	teaspoon ground cumin
1/4	teaspoon crushed red pepper
1/4	teaspoon pepper
1	clove garlic, finely chopped

Directions:

1.	Place chicken in glass or plastic bowl. In small bowl, mix water and mustard; stir in remaining ingredients. Pour over chicken; turn to coat well with marinade.
2.	Cover; refrigerate at least 12 hours but no longer than 24 hours.
3.	Heat oven to 375ºF. Remove chicken from marinade; place chicken in ungreased 13x9-inch (3-quart) glass baking dish.
4.	Bake uncovered about 45 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). Garnish with lemon slices if desired.

Chicken Rice Casserole

2009-12-24T18:41:00.000-08:00

Ingredients

4 tablespoons butter, divided
3 tablespoons flour
1 teaspoon dried thyme
1 cup chicken broth
1 cup milk
2 cups diced cooked chicken
1/4 teaspoon salt
1/8 teaspoon black pepper
2 cups cooked rice
3/4 cup frozen peas, thawed
1 tablespoon dry breadcrumbs
1 tablespoon grated parmesan cheese

Directions

Melt 3 tablespoons of butter in a saucepan over medium heat, whisk in flour and thyme and cook for 1 minute.
Gradually stir in broth and milk, stirring until thick and smooth.
Stir in chicken and add salt and pepper; set aside.
Grease a 1 1/2 quart shallow baking dish.
Spread rice in prepared baking dish, sprinkle with the peas and then pour creamed chicken mixture over.
Dot with remaining tablespoon of butter and sprinkle with bread crumbs and cheese which you mix together.
Bake at 400° until hot and bubbly, about 20 to 25 minutes.

Honey Glazed Carrots

2009-12-22T16:18:00.000-08:00

Ingredients:

    * 2-3 cups small baby carrots (pre-peeled)
    * 1/2 cup butter
    * 1 tablespoon brown sugar
    * 1 tablespoon honey
    * 1/2 teaspoon cinnamon
    * 1/4 teaspoon nutmeg
    * fresh minced parsley and/or chives (optional)

Directions:
1. In a medium skillet, melt butter. Add brown sugar, honey, nutmeg and cinnamon; mix together.
2. Add Carrots.
3. Cover; cook on medium low to medium heat for about 15 minutes, stirring occasionally.
4. When finished cooking, the carrots should be firm, not mushy.
4. Remove from skillet and sprinkle with fresh parsley and/or chives. Serve.

Awesome Apple Bread

2009-12-11T15:30:00.000-08:00

Ingredients:

* 1/2 cup oil (1/2 c applesauce can be substituted and it's just as yummy)

* 1/2 cup butter
* 3 eggs

* 1 cup sugar

    * 1 cup brown sugar
    * 2 tsp. vanilla
    * 4 cups apples, diced (reserve 1 cup diced apples)
    * 3 cups flour
    * 3 tsp. cinnamon

* 1 tsp. nutmeg

    * 1 tsp ground cloves
    * 1 tsp. baking soda
    * 1 tsp. salt
    * 1 cup chopped nuts (optional)

Directions:

1. Combine and set aside the oil, butter, eggs, sugars, and vanilla.
2. Sift flour, cinnamon, nutmeg, ground cloves, baking soda, and salt.
3. Add dry ingredients to oil mixture gradually.
4. Mix in apples and nuts.
5. Sprinkle reserved apples on top of batter.
6. Grease and flour bottom of loaf pans.
7. Bake in 2 regular loaf pans or 3 foil loaf pans for 1-1/2 hours at 300°F.
8. Cool 10 minutes in the pan then another 20 minutes on cooling rack.

Chicken (or turkey) Noodle Soup

2009-11-30T22:29:00.000-08:00

This came from the back of the Swanson Chicken Broth. I've made it twice now and each time the girls have eaten every bit of it that they got.

4 cups chicken broth

Dash of ground black pepper
1-2 medium carrots, sliced
1-2 stalks celery, sliced
1/2 cup uncooked extra wide egg noodles
1-2 cups shredded cooked turkey (or chicken)

1. Heat broth, black pepper, carrot and celery in 2-qt saucepan over medium high heat to a boil.
2. Stir in noodles and turkey (or chicken) in saucepan. Reduce heat to medium. Cook 10 min. or until noodles are tender, stirring often.

Wild Rice Turkey Dish

2009-11-27T14:20:00.000-08:00

Have leftover turkey from Thanksgiving? This is what I did with ours and it came out great.

Ingredients

1 (6 ounce) package long grain and wild rice mix
3 cups cubed cooked turkey
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 (8 ounce) can sliced water chestnuts, drained and halved
1 (12 oz) can of green beans
3/4 cup water
1/4 cup chopped onion
2 tablespoons soy sauce
1 cup soft bread crumbs
1 tablespoon butter or margarine, melted

Directions

Prepare rice according to package directions. Stir in the turkey, soup, water chestnuts, green beans, water, onion and soy sauce. Transfer to a greased 2-qt. baking dish. Cover and bake at 350 degrees F for 30 minutes.
Uncover. Toss bread crumbs and butter; sprinkle over the top. Bake 15-20 minutes longer or until bubbly and golden brown. Let stand for 15 minutes before serving.

Ultimate Peppercorn Burgers

2009-07-17T21:33:00.000-07:00

I held a Pampered Chef party tonight and we tried this recipe tonight. It is SOOO yummy I had to share. It's not the exact Pampered Chef recipe. This is they way we did them. Original recipe can be found here.

Ingredients:
1 tbsp (15 mL) vegetable oil
2 slices firm white sandwich bread
1/3 cup (75 mL) milk
1 tbsp (15 mL) Crushed Peppercorn & Garlic Rub
1 lb (500 g) 85% lean ground beef such as chuck
4 rolls, split

Directions:
1. Heat Grill over medium heat 5 minutes. .
2. Remove and discard crusts from bread; tear bread into pieces. Combine bread, milk and peppercorn rub in Mixing Bowl. Mix until a smooth paste forms. Sprinkle ground beef over bread paste and mix gently until incorporated.
3. Form meat mixture into four to five patties, about 4 in. (10 cm) in diameter. Grill patties 3-4 minutes or until grill marks appear. Turn patties over; cook 3-4 minutes or until internal temperature reaches 160°F (71°C) and patties are no longer pink in center. Transfer burgers to paper towel-lined plate.
4. To serve, place burgers in rolls. Top with desired toppings.

Yield: 4 servings

4th of July Flag Cake

2009-07-01T10:30:00.000-07:00

This is one of my favorite things to make on the 4th of July.

Ingredients:
1 13x9 cake (from scratch or box)
1 1/3 cup fresh blueberries
2 pts fresh strawberries
1 tub whipped cream, thawed

Directions:
1. Bake cake according to directions and let it fully cool. (Leave in pan)
3. Wash off blueberries and strawberries.
4. Cut strawberries in half.
5. Take one cup of strawberries and 1 cup of blueberries and place them on top of the cake.
6. Then top with the whipped cream.
7. Use remaining strawberries and blueberries to make a flag on top of the whipped cream.

Fresh Cherry Crisp

2009-06-17T15:12:00.001-07:00

We went cherry picking last week and wanted to find a good dessert recipe. David found this one and we love it!

Ingredients:

Filling:

4 cups pitted cherries
1 1/2 cups white sugar
4 tablespoons all-purpose flour

Topping:

1 1/2 cups all-purpose flour
1 cup old-fashioned oats
1 cup brown sugar
1/2 cup butter
1/2 cup shortening

Directions:

Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine cherries, 1 1/2 cups white sugar, and 4 tablespoons flour. Pour into 9x13 inch baking dish. In a medium bowl, combine 1 1/2 cups flour, oats, and brown sugar. Cut in butter and shortening until crumbly. Sprinkle over cherries.
Bake in preheated oven for 45 to 50 minutes, or until topping is golden brown.

Chili's Southwestern Egg Rolls & Avocado-Ranch Dipping Sauce

2009-04-15T10:45:00.000-07:00

I went to a Pot Luck at my friend Brittany's house. She made these egg rolls and I asked for the recipe. They are SOOO yummy!

Ingredients:
Filling:

1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced, canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
dash cayenne pepper
3/4 cup shredded Monterey Jack cheese
five 7-inch flour tortillas

Avocado-ranch dipping sauce:
1/4 cup smashed, fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
dash dried dill weed
dash garlic powder
dash pepper

Garnish:
2 tablespoons chopped tomato
1 tablespoon chopped onion

Directions:

1. Preheat barbecue grill to high heat.
2. Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of the chicken while it
cooks. Set chicken aside until it cools down enough to handle.
3. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
4. Add the red pepper and onion to the pan and sauti for a couple minutes until tender.
5. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture.
6. Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
7. Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.
8. Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a toothpick to hold together. Repeat with the remaining ingredients until you have five eggrolls. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best.
9. While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.
10. Preheat 4-6 cups of oil to 375 degrees. Deep fry the eggrolls in the hot oil for 12-15 minutes.*
11. Remove to paper towels or a rack to drain for about 2 minutes.
12. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. Garnish the dipping sauce with the chopped tomato and onion.

Serves 3-4

* If you don't have the things to deep fry or want to make it healthier you can bake the egg rolls at 450 for 12-15 minutes.

Deviled Eggs

2009-04-12T13:13:00.000-07:00

This recipe is the Easy Classic Recipe from deviledeggs.com

Ingredients:

6 hard-cooked eggs, peeled and cut lengthwise
¼ cup Light Mayonnaise or Salad Dressing
½ teaspoon dry ground mustard
½ teaspoon white vinegar
1/8 teaspoon salt
¼ teaspoon ground black pepper
Paprika for garnish

Directions:

Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.

Cover lightly with plastic wrap and refrigerate for up to one day before serving.

Shepard's Pie

2009-04-06T14:48:00.001-07:00

Ingredients

* 1 lb ground beef
* 1 small onion, diced
* 2 cans sweet corn, drained
* 1 box mashed potatoes. prepared

Directions

1. Preheat oven to 350.
2. Brown ground beef and onion in skillet.
3. Drain fat from skillet and put meat and onion in casserole dish.
4. Prepare mashed potatoes, set aside.
5. Layer corn on top of meat.
6. Layer prepared mashed potatoes on top of corn.
7. Bake in preheated oven for 30 minutes.

Rice Stuffed Chicken

2009-03-29T17:57:00.000-07:00

I had this at a church function and fell in love with it. So of course I am going to add it to our list of recipes. I feel bad because I can not remember off the top of my head who made it but I will add her name as soon as I do get it. This also isn't the exact measurements. I'm just guessing.

Ingredients:

* 6 Boneless Chicken Breasts

* 1 box of Wild Rice

* 2 cans of cream of mushroom soup

* 16 oz of sour cream

Directions:

1. Preheat oven to 350

2. Prepare rice as directed on box.

3. Lay chicken breasts in a 13x9 pan.

4. Split rice among the 6 chicken breasts and spoon it onto half of the chicken.

5. Fold chicken breast over.

6. Bake in oven for 30 minutes or until chicken juices run clear.

7. While chicken is in the oven in a saucepan mix the soup and sour cream.

8. Simmer until heated.

9. After chicken comes out of the oven spoon sauce over chicken.

Butterflied Chops & Potatoes

2009-03-28T09:23:00.000-07:00

Ingredients:

6 or more medium red potatoes, thickly sliced
4 to 6 boneless, butterflied pork chops<
1 packet Zesty Italian dressing mix (0.6oz)
salt and pepper to taste

Preparation:
Toss potatoes and onion with salt and pepper; top with pork chops.
Sprinkle chops with dressing mix.
Cover and cook on low 7 to 9 hours (a 4 1/2-quart or larger pot will be necessary for the larger number of chops & potatoes.)

Serves 4 to 6.

Recipe from About.com

David's Meatloaf

2009-03-22T17:21:00.002-07:00

Ingredients:
* 1 1 /2 lb ground beef
* 3/4 cups quick cooking oats
* 1 egg
* 1/2 cup milk
* 1 medium onion, chopped
* 2-3 garlic cloves, chopped
* 1 small yellow bell pepper, chopped
* 1 small red bell pepper, chopped
* 1 tbsp Worcestershire sauce
* 1 tsp salt
* 1/4 tsp pepper
* 1/4 sage
* 3/4 cup ketchup

Directions:
1. Preheat oven to 350.
2. Saute onion, garlic, and bell peppers until softened.
2. Mix all ingredients together in 13x9 pan. Reserve 1/4 cup of ketchup.
3. Shape mixture in pan making sure there is space between the meat and sides of the pan.
4. Spread the reserved ketchup on top of meat mixture.
5. Bake uncovered for 1 hour and 15 minutes.

Homemade Meatballs

2009-03-22T17:05:00.000-07:00

Ingredients:
* 1 lb ground beef
* 1/2 cup dry bread crumbs
* 1/4 cup milk
* 3/4 tsp salt
* 1/2 tsp Worcestershire sauce
* 1/4 tsp pepper
* 1 small onion, chopped (about 1/4 cup)
* 1 egg

Directions:
1. Preheat oven to 400.
2. Mix all ingredients.
3. Shape into twenty 1 1/2 inch meatballs.
4. Place in ungreased 13x9 pan.
5. Bake uncovered until light brown, about 20 to 25 minutes.

Tuna Noodle Casserole

2009-03-22T16:54:00.000-07:00

Ingredients:
* 16 oz uncooked noodles
* 2 cans (12 1/2 oz) tuna, drained
* 1 can (4 oz) sliced mushrooms, drained
* 1 cup sour cream
* 1/2 cup milk
* 1 tsp salt
* 1/4 tsp pepper
* 1/2 cup dry bread crumbs
* 1/2 cup grated Parmesan cheese
* 4 tbsp margarine or butter, melted

Directions:
1. Preheat oven to 350.
2. Cook noodles as directed; drain.
3. Mix all ingredients except bread crumbs, Parmesan Cheese, and margarine in 13x9 pan.
4. Mix bread crumbs, Parmesan cheese and margarine; sprinkle over tuna mixture.
5. Bake uncovered until hot and bubbly, 35 to 40 minutes.

Approx 10 servings.

Family Tri-Tip Recipe

2009-03-15T20:06:00.000-07:00

David's family taught me how to make this. I LOVE IT! I still make David do it though.

Ingredients:
* 3-4 lb Tri-tip
* 2 whole garlic cloves
* 1 bottle garlic and herb marinade
* 1 one gallon zip lock bag

Directions:
1. Cut up garlic into individual clove pieces. Saute if desired.
2. Brown roast on all sides in skillet.
3. With a knife pierce the roast and stick a piece of the garlic in the hole. Do this all over the roast.
4. Pour 1/4 of the marinade into a one gallon zip lock bag.
5. Place roast in the bag.
6. Pour 1/2 of the remaining marinade over the roast. Save the rest for when you grill the roast.
7. Marinate roast for 24-48 hours.
8. Take roast out of bag and place on a pre-heated grill.
9. Grill tri-tip until an internal temperature of 140 (rare) 145 (medium rare) 150 (medium). Make sure to put the meat thermometer in the thickest part of the meat.
10. Take off grill about 5 degrees before your preferred doneness you want because it will continue to cook another 5 degrees.

Pork Chop Casserole with Sweet Potatoes

2009-03-02T16:34:00.001-08:00

Ingredients:

* 6 lean pork chops, about 3/4-inch thick
* salt and pepper
* 3 to 4 sweet potatoes, uncooked, peeled and cut in half lengthwise
* 2 medium onion, thinly sliced
* 1 can (6 ounces) orange juice concentrate
* 1/2 cup brown sugar
* dash cinnamon
* dash allspice or ground cloves
* salt

Directions:

1. Season pork chops with salt and pepper and brown lightly in a large skillet.
2. Place pork chops in a baking dish; place sweet potatoes around pork chops; cover with onion slices.
3. Combine orange juice concentrate with the brown sugar and spices; pour over the pork chops and sweet potatoes.
4. Sprinkle with salt.
5. Cover and bake at 350° for 45 to 60 minutes, until chops and sweet potatoes are tender.

Serves 6.

Pork Chop & Stuffing Casserole

2009-03-02T16:31:00.000-08:00

Ingredients:

* Olive oil or vegetable oil
* 4 pork chops, about 3/4 inch thick
* Salt and pepper
* 4 tablespoons butter
* 1/2 cup chopped celery
* 1/2 cup chopped onion
* 1 cup julienne sliced carrots or about 3/4 cup shredded carrots
* 1 box stuffing mix with herbs, about 6 to 8 ounces
* 1 1/2 cups chicken broth

Directions:

1. Heat oven to 350°. Grease a shallow baking dish (7x11 or 9x13-inch, large enough for the 4 chops).
2. Coat the bottom of a large skillet with olive oil; heat over medium heat until very hot. Wash chops and pat dry with paper towels. Sprinkle with salt and pepper. Add chops to the skillet and cook for 2 to 3 minutes on each side, until browned. Remove chops to a plate.
3. Add butter to the skillet and reduce heat to medium-low. Add the chopped celery, onion, and carrots; sauté for about 3 to 4 minutes, just until vegetables are tender. Add the stuffing mix and chicken broth; stir until blended and stuffing mix is moistened. Spoon the mixture into the prepared baking dish; top with the pork chops. Cover the dish tightly with foil and bake for about 35 minutes.

Serves 4.

Crock Pot Pulled Pork

2009-03-02T16:03:00.000-08:00

My husband loves bbq pulled pork. He taught me this recipe.

Ingredients:

* pork shoulder roast, about 4 pounds
* 1 1/2 cups water
* 2 bottles (16 ounces) barbecue sauce
* 1 cup chopped onion

Directions

1. Add pork and water.
2. Cover and cook on LOW for 8 to 10 hours or 4 to 5 hours on HIGH heat setting.
3. Drain liquid from slow cooker; chop the meat coarsely and discard excess fat.
4. Put the pork back in the slow cooker. Add barbecue sauce and chopped onion.
5. Cover and cook on LOW for 4 to 6 hours longer. Stir occasionally.

Serves 8 to 10.

Apple Glazed Roast Pork

2009-03-02T15:57:00.000-08:00

Ingredients

* 4 pound pork loin roast, trimmed
* 1/4 cup apple juice
* salt to taste
* 3 tablespoons brown sugar
* pepper to taste
* 1 teaspoon ground ginger
* 6 apples, quartered

Directions

1. Rub roast with salt and pepper.
2. Brown pork roast under broiler to remove excess fat; drain well.
3. Place apple quarters in bottom of crockpot.
4. Place roast on top of Apples. Combine apple juice, brown sugar, and ginger.
5. Spoon over top surface of roast, moistening well.
6. Cover and cook on low setting for 10 to 12 hours or until done.

Pigs in a Blanket

2009-03-01T14:52:00.001-08:00

This recipe is from the My First Cookbook by Paula Dean. Lillie loves helping me make this recipe!

Ingredients:

* 1 can of refrigerated crescent rolls (8 rolls)
* 4 hot dogs

Directions:

1. Preheat oven to 375. Cover a cookie sheet with parchment paper.
2. Separate the dough in to 8 triangles.
3. Cut each hot dog in half crosswise. Place each hot dog half on the wide end of a roll and roll it up. Space the hot dog rolls evenly on the parchment - don't let them touch.
4. bake for about 13 minutes, until the rolls are nice and brown.
5. Remove from cookie sheet immediately and let cool for about 3 -5 minutes.

Yields 8 pieces.

Crock Pot Jambalaya

2009-03-01T14:43:00.000-08:00

This recipe is out of the Fix It and Forget It Diabetic Cookbook. Look below the recipe and directions for nutritional information provided by the book.

Ingredients

* 3 1/2 - 4 lb roasting chicken, trimmed of skin and fat, cut up
* 3 onions, diced
* 1 Carrot
* 3-4 garlic cloves, minced
* 1 tsp. dried oregano
* 1 tsp. dried basil
* 1/2 tsp. salt
* 1/8 teaspoon pepper
* 14 oz can crushed tomatoes
* 1 lb shelled raw shrimp
* 2 cups cooked rice

Directions

1. Combine all ingredients except shrimp and rice in crock pot.
2. Cover and cook on low 2 1/2 - 3 hours, or until chicken is tender.
3. Add shrimp and rice.
4. cover and cook on high 15 - 20 minutes or until shrimp are done.

Yields 5-6 servings

Basic Nutritional Values:
Calories 354
Calories from fat 65
Total Fat 7 gm
Saturated Fat 1.9 gm
Polyunsat Fat 1.8 gm
Monounsat Fat 2.4 gm
Cholesterol 192 mg
Sodium 589 mg
Total Carbohydrate 29 gm
Dietary Fiber 4 gm
Sugars 9 gm
Protein 41 gm