7UP TROPICAL GLAZED PORK CHOPS from here
4-6 large pork steaks, chops or loin
4 ounces 7UP
3/4 cup apricot pineapple preserves
1 cup brown sugar
8 ounces crushed pineapple juice
1 teaspoon red pepper flakes
Preheat oven to 425 degrees.
Whisk together the 7UP, pineapple, apricot preserves, red pepper flakes and brown sugar.
Generously salt and pepper the pork chops.
Spread a small layer of the glaze on the bottom of the roasting pan.
Lay the pork chops on top and spread the remaining glaze on top and along the sides.
Baste as necessary.
Bake 25-30 minutes or until meat thermometer reads 165-170 degrees.
Reveiw: These tasted great and where simple to prepare. I was worried about the sweet taste of this recipe, but it was just perfect.
Saturday, October 30, 2010
Baked Egg Cups
Baked Egg Cups from Lynn's Kitchen Adventureeggs
canadian bacon or thinly sliced ham
grated cheese
Line muffin tin with a piece of canadian bacon or ham
Crack egg into the piece of canadian bacon or ham.
Sprinkle with cheese.
Bake at 375 for 15-17 minutes. The time will depend on how you like your eggs.
Remove from pan and serve with toast and fruit.
Enjoy!
canadian bacon or thinly sliced ham
grated cheese
Line muffin tin with a piece of canadian bacon or ham
Crack egg into the piece of canadian bacon or ham.
Sprinkle with cheese.
Bake at 375 for 15-17 minutes. The time will depend on how you like your eggs.
Remove from pan and serve with toast and fruit.
Enjoy!
Sticky Chicken
Sticky Chicken from here
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon Paprika
2 teaspoon garlic powder
1 teaspoon thyme
1 tsp fresh spices (rosemary, oregano, etc)
1 teaspoon fresh ground black pepper
1 large roasting chicken
1 cup chopped onion
In a small bowl, thoroughly combine all the spices.
Remove giblets from chicken, clean the cavity well and pat dry with paper towels.
Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin.
Add Onion to bottom of crock and inside chicken
When ready to cook chicken put it in the slow cooker and do not add any liquid.
As the cooking process goes on it will produce its own juices.
Cook on LOW 8 to 10 hours and it will be falling off the bone tender.
Let cool then remove the meat from the bones, and set aside. If you like add about 6 – 8 cups of water and all the skin and bones back into the crockpot to cook for another couple of hours, and then strain all the bones and bits and save and have some of the best homemade chicken broth.
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon Paprika
2 teaspoon garlic powder
1 teaspoon thyme
1 tsp fresh spices (rosemary, oregano, etc)
1 teaspoon fresh ground black pepper
1 large roasting chicken
1 cup chopped onion
In a small bowl, thoroughly combine all the spices.
Remove giblets from chicken, clean the cavity well and pat dry with paper towels.
Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin.
Add Onion to bottom of crock and inside chicken
When ready to cook chicken put it in the slow cooker and do not add any liquid.
As the cooking process goes on it will produce its own juices.
Cook on LOW 8 to 10 hours and it will be falling off the bone tender.
Let cool then remove the meat from the bones, and set aside. If you like add about 6 – 8 cups of water and all the skin and bones back into the crockpot to cook for another couple of hours, and then strain all the bones and bits and save and have some of the best homemade chicken broth.
Sunday, October 24, 2010
Pumpkin Bread with Frosting
Pumpkin Bread from What's Cookin?
Ingredients
3 cups sugar
4 eggs
1 cup oil
2 cups pumpkin puree
3 1/3 cups flour
2 teaspoons baking soda
1 Tablespoon baking powder
1 1/2 teaspoons salt
1 teaspoon ground cloves
2 Tablespoons cinnamon
1 cup chopped nuts (optional)
Beat sugar, eggs, oil and pumpkin in large bowl together well. In a separate bowl, combine flour, soda, salt, cloves and cinnamon with a whisk. Gently mix the dry ingredients into the wet ingredients. Add nuts (optional).
Grease two bread loaf pans and divide batter into the two pans. Bake at 325 degrees for 1 hour and 15 minutes.
For cream cheese frosting:
mix:
8 ounces cream cheese
4 Tablespoons butter, softened
1 tsp vanilla
1/2 pound powdered sugar
Add more sugar to thicken and/or milk to thin out. You want it to be pretty thick. Serve with slices of bread
Review: This was my first attempt at making pumpkin bread, I perfer to make other types of bread such as banana. The pumpkin bread was to heavy for my liking.
Ingredients
3 cups sugar
4 eggs
1 cup oil
2 cups pumpkin puree
3 1/3 cups flour
2 teaspoons baking soda
1 Tablespoon baking powder
1 1/2 teaspoons salt
1 teaspoon ground cloves
2 Tablespoons cinnamon
1 cup chopped nuts (optional)
Beat sugar, eggs, oil and pumpkin in large bowl together well. In a separate bowl, combine flour, soda, salt, cloves and cinnamon with a whisk. Gently mix the dry ingredients into the wet ingredients. Add nuts (optional).
Grease two bread loaf pans and divide batter into the two pans. Bake at 325 degrees for 1 hour and 15 minutes.
For cream cheese frosting:
mix:
8 ounces cream cheese
4 Tablespoons butter, softened
1 tsp vanilla
1/2 pound powdered sugar
Add more sugar to thicken and/or milk to thin out. You want it to be pretty thick. Serve with slices of bread
Review: This was my first attempt at making pumpkin bread, I perfer to make other types of bread such as banana. The pumpkin bread was to heavy for my liking.
November Meal plan
So I have been feeling lost without the time to meal plan. This months meal plan features lots of crockpot recipes, soup and lots of inspiration for me to cook!
Below is a link if you would like the meal plan as a word document
Google Document of Monthly Meal Plan
Meal Plan November 2010
Week 1
Baked Egg Cups
Sticky Chicken
Parmesan crusted chicken
Slow Cooker Lasagna
Bake Tortellini
French Dip Sandwiches
Mongolian Beef(coming soon)
Week 2
Peanut Butter and banana French toast(coming soon)
Tender Pork Chops and Caramelized onions and Apples Served with Parmesan and Garlic Mashed potatoes
Texas Beef Skillet
Anniversary chicken
Pot Roast meatloaf
Chicken chile spaghetti
Asian Beef and Noodles
Week 3
Banana chocolate chip pancakes
Kaula Pork
Slow Cooker Pork and black bean chili
Alpine Chicken
Buffalo Chicken Bake
Excelsior house chicken
Cheddar ranch burgers
Pork Chops Topped with Pineapple, Green Pepper and Onion
Week 4
Chicken Chicken Blanco
Blueberry stuffed French toast Cinnamon banana pancakes
Pizza and goodies for Sons Party
Panda’s Orange chicken
Hot Ham and cheese Casserole
Thanksgiving Dinner
Leftovers
Stuffed Breadsticks
Week 5
Turkey and Rice Bake
Chicken Ham and rice casserole
Crockpot tortilla soup
Sloppy Cornbread (One recipe sloppy joes one box of cornbread
Swiss & Portabella Mushroom Chicken
Dinner: Swiss & Portabella Mushroom Chicken w/Cooked Spinach
Entree:
1 skinless boneless chicken breasts
1 sliced portabella mushroom or whole cap
1 slice baby swiss cheese
2 tbsp. light house Italian dressing
1/4 cup lemon juice
1/2 tsp. rosemary
1/2 tsp. parsley
1 tsp various spices
(Optional) Marinate Chicken breasts with lemon juice, herbs, and spices overnight.
Place chicken in appropriately sized casserole dish with marinade covering bottom (at very least) to prevent drying.
Bake @ 350° for 35 Minutes
Meanwhile place mushroom slices into separate baking dish covered with Italian dressing. Put into oven about 15 minutes after chicken has been placed into oven.
Once the chicken's 35 minutes is up, place single mushroom slice on top of individual chicken breasts, and cover with a slice of baby swiss cheese. (Use a separate baking sheet, etc.)
If using whole portabellas, (caps) then place chicken on top of caps, then cheese on top of chicken.
Cook additional 5-10 minutes, or just before cheese starts to brown.
Entree:
1 skinless boneless chicken breasts
1 sliced portabella mushroom or whole cap
1 slice baby swiss cheese
2 tbsp. light house Italian dressing
1/4 cup lemon juice
1/2 tsp. rosemary
1/2 tsp. parsley
1 tsp various spices
(Optional) Marinate Chicken breasts with lemon juice, herbs, and spices overnight.
Place chicken in appropriately sized casserole dish with marinade covering bottom (at very least) to prevent drying.
Bake @ 350° for 35 Minutes
Meanwhile place mushroom slices into separate baking dish covered with Italian dressing. Put into oven about 15 minutes after chicken has been placed into oven.
Once the chicken's 35 minutes is up, place single mushroom slice on top of individual chicken breasts, and cover with a slice of baby swiss cheese. (Use a separate baking sheet, etc.)
If using whole portabellas, (caps) then place chicken on top of caps, then cheese on top of chicken.
Cook additional 5-10 minutes, or just before cheese starts to brown.
Saturday, October 23, 2010
Chicken enchilada Pasta
Chicken enchilada Pasta from Delicious Dishes
Ingredients:
2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) cans green chili enchilada sauce
2/3 cup red enchilada sauce
1 can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheese
16-20 oz. penne pasta
Bring a large pot of water to a boil, and cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and cook the onion for 2-3 minutes, or until translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted. Be careful not to boil the sauce, otherwise your dairy will curdle. Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions, crushed tortilla chips, diced avocado, shredded lettuce, etc.
Review: An amazing combonation of flavors. This is a great way to use leftover chicken. The kids loved it to. The amount of spice can depend upon prouducts used, because of the kids I used mild sauces and omitted the chiles! This was great!
Ingredients:
2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) cans green chili enchilada sauce
2/3 cup red enchilada sauce
1 can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheese
16-20 oz. penne pasta
Bring a large pot of water to a boil, and cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and cook the onion for 2-3 minutes, or until translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted. Be careful not to boil the sauce, otherwise your dairy will curdle. Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions, crushed tortilla chips, diced avocado, shredded lettuce, etc.
Review: An amazing combonation of flavors. This is a great way to use leftover chicken. The kids loved it to. The amount of spice can depend upon prouducts used, because of the kids I used mild sauces and omitted the chiles! This was great!
Barbecue Cola Meatballs
Barbecue Cola Meatballs from here
Adapted from Between the Lines
Meatballs:
1 1/2 lbs. ground turkey
1 1/4 cups bread crumbs (I used panko)
1 egg
1/4 cup onion, finely chopped
1 (1 oz) package dry ranch style dressing mix
Sauce:
3/4 cup ketchup
1/4 cup barbeque sauce
2 tbsp. apple cider vinegar
3/4 cup cola
1/2 cup onion, chopped
1/2 cup green or red pepper, chopped
1 tsp. seasoning salt
1/2 tsp. pepper
1 tbsp. Worcestershire sauce
In a large bowl, mix together the meatball ingredients until well blended. Shape into meatball and place on a baking sheet. Bake for 30 minutes at 375 turning them over half way.
Mix up the sauce ingredients in slow cooker. Remove meatballs from baking sheet and place in sauce in crock pot. Cover and cook on low for 3 hours, then remove lid and cook for an additional 15 - 30 minutes before serving. Mine made 40 meatballs.
I was a little worried about the combonation of flavors at first but these tasted great and where simple. I cooked the meatballs the night before and then added everyhing in in the morning.
Adapted from Between the Lines
Meatballs:
1 1/2 lbs. ground turkey
1 1/4 cups bread crumbs (I used panko)
1 egg
1/4 cup onion, finely chopped
1 (1 oz) package dry ranch style dressing mix
Sauce:
3/4 cup ketchup
1/4 cup barbeque sauce
2 tbsp. apple cider vinegar
3/4 cup cola
1/2 cup onion, chopped
1/2 cup green or red pepper, chopped
1 tsp. seasoning salt
1/2 tsp. pepper
1 tbsp. Worcestershire sauce
In a large bowl, mix together the meatball ingredients until well blended. Shape into meatball and place on a baking sheet. Bake for 30 minutes at 375 turning them over half way.
Mix up the sauce ingredients in slow cooker. Remove meatballs from baking sheet and place in sauce in crock pot. Cover and cook on low for 3 hours, then remove lid and cook for an additional 15 - 30 minutes before serving. Mine made 40 meatballs.
I was a little worried about the combonation of flavors at first but these tasted great and where simple. I cooked the meatballs the night before and then added everyhing in in the morning.
Turkey Parmesan Burgers
Turkey Parmesan Burgers
Ingredients:
For the burgers:
1 lb. ground turkey
1/4 cup grated Parmesan cheese
1/4 cup bread crumbs
2 tsp. Italian seasoning
3 tbsp. chopped flat leaf parsley
1 clove garlic, minced
1 shallot, finely diced
Salt and pepper
For serving:
Pasta sauce
Mozzarella or provolone cheese (sliced or shredded)
Sautéed mushrooms (optional)
4 hamburger buns
Directions:
In a medium bowl combine all of the ingredients for the burgers. Mix well until thoroughly combined. Form the mixture into 4 patties. Refrigerate for about 30 minutes to allow the flavors to mingle.
Preheat the broiler. Spray the broiler pan with cooking spray. (Alternatively, cook the burgers on an outdoor grill or grill pan.) Broil the burgers for 4-6 minutes on one side, then flip and broil for 4-6 more minutes on the other side until fully browned and cooked through. Remove from the oven, top each burger with pasta sauce and cheese. Place back under the broiler for 30-60 seconds until the cheese is melted. Top with sautéed mushrooms if desired, and serve on toasted hamburger buns.
These tasted great and where simple to make! The burger was flavor rich, and kid pleasing!
Ingredients:
For the burgers:
1 lb. ground turkey
1/4 cup grated Parmesan cheese
1/4 cup bread crumbs
2 tsp. Italian seasoning
3 tbsp. chopped flat leaf parsley
1 clove garlic, minced
1 shallot, finely diced
Salt and pepper
For serving:
Pasta sauce
Mozzarella or provolone cheese (sliced or shredded)
Sautéed mushrooms (optional)
4 hamburger buns
Directions:
In a medium bowl combine all of the ingredients for the burgers. Mix well until thoroughly combined. Form the mixture into 4 patties. Refrigerate for about 30 minutes to allow the flavors to mingle.
Preheat the broiler. Spray the broiler pan with cooking spray. (Alternatively, cook the burgers on an outdoor grill or grill pan.) Broil the burgers for 4-6 minutes on one side, then flip and broil for 4-6 more minutes on the other side until fully browned and cooked through. Remove from the oven, top each burger with pasta sauce and cheese. Place back under the broiler for 30-60 seconds until the cheese is melted. Top with sautéed mushrooms if desired, and serve on toasted hamburger buns.
These tasted great and where simple to make! The burger was flavor rich, and kid pleasing!
Meatball Casserole
Meatball Casserole from Healthy Life Deals1/2 small organic white onion
2 cloves organic garlic
2 T. organic olive oil
1 lb. Organic Grass Fed beef
1 organic egg
2 T. grated parmesan cheese
1 T. organic dijon mustard (check ingredients for no sugar)
3 T. fresh organic parsley
1 1/2 t. dried organic oregano
1/4 t. salt
1/8 t. ground black pepper
1-26oz jar organic Pasta Sauce
1-8oz.pkg organic mozzarella cheese
Preheat the oven to 350. In a food processor or mini-chopper, chop onion and garlic medium to fine. In an 8-inch skillet, heat olive oil over medium heat and cook onion mixture, stirring occasionally, 5 minutes or until onion is translucent. Remove from heat and let cool completely.
In a large bowl, combine onion mixture with remaining ingredients except the pasta sauce and cheese. Shape into 20 (2 inch) meatballs.
In a 13 X 9-inch baking dish, arrange the meatballs. Bake 25 minutes; pour sauce over meatballs, then sprinkle with mozzarella cheese. Bake an additional 10 minutes or until meatballs are thoroughly cooked. Remove from over and let stand 5 minutes before serving
This tasted great, I of course did not purchase all organic items but this was a good recipe for those that do. It tasted good and was simple
2 cloves organic garlic
2 T. organic olive oil
1 lb. Organic Grass Fed beef
1 organic egg
2 T. grated parmesan cheese
1 T. organic dijon mustard (check ingredients for no sugar)
3 T. fresh organic parsley
1 1/2 t. dried organic oregano
1/4 t. salt
1/8 t. ground black pepper
1-26oz jar organic Pasta Sauce
1-8oz.pkg organic mozzarella cheese
Preheat the oven to 350. In a food processor or mini-chopper, chop onion and garlic medium to fine. In an 8-inch skillet, heat olive oil over medium heat and cook onion mixture, stirring occasionally, 5 minutes or until onion is translucent. Remove from heat and let cool completely.
In a large bowl, combine onion mixture with remaining ingredients except the pasta sauce and cheese. Shape into 20 (2 inch) meatballs.
In a 13 X 9-inch baking dish, arrange the meatballs. Bake 25 minutes; pour sauce over meatballs, then sprinkle with mozzarella cheese. Bake an additional 10 minutes or until meatballs are thoroughly cooked. Remove from over and let stand 5 minutes before serving
This tasted great, I of course did not purchase all organic items but this was a good recipe for those that do. It tasted good and was simple
Sunday, October 3, 2010
Nacho Tortilla Chip Pie
Nacho Tortilla Chip Pie
2 cups for coarsely crushed nacho cheese tortilla chips
1 pound ground beef
1 can tomato sauce
1/2 cup water
1 package of taco seasoning
1 can black beans, rinsed and drained
sliced black olives
1 cup nacho cheese
Place tortilla chips in an ungreased 9-in. pie plate; set aside. In a large skillet, cook beef over medium heat until no longer pink then drain. Add the tomato sauce, water,beans, olives, and taco seasoning. Bring to a boil; cook and stir for 2 minutes or until thickened.
Spoon half of the meat mixture over chips; sprinkle with half of the cheese. Repeat layers. Bake, uncovered, at 375° for 10-15 minutes or until heated through and cheese is melted. Serve immediately.
Review:Simple and filling.
2 cups for coarsely crushed nacho cheese tortilla chips
1 pound ground beef
1 can tomato sauce
1/2 cup water
1 package of taco seasoning
1 can black beans, rinsed and drained
sliced black olives
1 cup nacho cheese
Place tortilla chips in an ungreased 9-in. pie plate; set aside. In a large skillet, cook beef over medium heat until no longer pink then drain. Add the tomato sauce, water,beans, olives, and taco seasoning. Bring to a boil; cook and stir for 2 minutes or until thickened.
Spoon half of the meat mixture over chips; sprinkle with half of the cheese. Repeat layers. Bake, uncovered, at 375° for 10-15 minutes or until heated through and cheese is melted. Serve immediately.
Review:Simple and filling.
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