Pork Chops with Dijon Cream

Adapted from: http://www.myrecipes.com/recipe/pork-chops-with-dijon-cream-sauce

Ingredients
2 (4-6 ounce) boneless center-cut pork loin chops (1/2 inch thick)
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
Cooking spray
1/3 cup fat-free, reduced-sodium chicken broth
1 1/2 tablespoons Dijon mustard
1/3 cup fat-free half-and-half or fat-free evaporated milk

Preparation
Trim fat from chops. Sprinkle both sides of chops evenly with salt and pepper. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chops to skillet, and cook 3 to 4 minutes on each side or until browned. Remove chops from skillet, and keep warm.
Add broth to skillet, stirring to loosen browned bits. Combine mustard and half-and-half; add to skillet. Reduce heat, and simmer 7 minutes or until sauce is thickened slightly. Spoon sauce over chops.

Bourbon-Glazed Salmon

Adapted from: http://www.myrecipes.com/recipe/bourbon-glazed-salmon-0

Ingredients
1 1/2 tablespoons brown sugar
1 1/2 tablespoons bourbon
1 tablespoons low-sodium soy sauce
1/2 tablespoon grated peeled fresh ginger
1/2 tablespoon fresh lime juice
1 garlic cloves, minced
1/4 teaspoon freshly ground black pepper
2 (4-6 ounce) skinless salmon fillets
Cooking spray
1/4 cup thinly sliced green onions
sesame seeds, toasted

Preparation
Combine first 7 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate in refrigerator 1 1/2 hours, turning occasionally.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish and marinade to pan; cook fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet on each of 2 plates; drizzle each serving with about 2 teaspoons sauce. Sprinkle each serving with green onions and 3/4 teaspoon sesame seeds.

Apricot Glazed Ham Steaks

Adapted from: http://www.myrecipes.com/recipe/apricot-glazed-ham-steaks

Ingredients
Ham Steaks – for two servings (8-12 oz)
Cooking spray
1/4 cup apricot spreadable fruit
1/4 cup orange juice

Preparation
Slice ham into 3-4 oz slices. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add ham; cook 2 to 3 minutes on each side or until lightly browned.
Add apricot spread and orange juice to skillet, stirring until spread melts. Reduce heat, and simmer 5 to 6 minutes or until ham is glazed.
Garnish with orange slices, if desired.

Crock Pot Beef Stew

Adapted from: http://allrecipes.com/recipe/slow-cooker-beef-stew-i/

PREP: 20 mins
COOK: 12 hrs
READY IN: 12 hrs 20 mins Directions

Ingredients
2 pounds beef stew meat, cut into 1 inch cubes
1/8 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
3/4 cups beef broth
2 potatoes or turnips, diced
4 carrots, sliced
1 stalk celery, chopped
Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Pull Apart Pizza

Adapted from: https://www.facebook.com/photo.php?fbid=10203085243433841&set=a.1548416992213.2071041.1288717743&type=1&theater

Preheat the oven to 350 degrees

Ingredients
1 Can of Pizza Dough or Biscuits
1 cup Mozzarella cheese
2 tablespoons of a really good Italian seasoning or parsley flakes
2-3 tablespoons olive oil
4 oz pepperoni
1/2 cup Parmesean cheese
Optional: Add a ½ teaspoon of fresh garlic or garlic powder (it’s amazing)

Instructions
Cut pizza dough or biscuits into quarters
Cut the pepperoni into smaller pieces
Mix all the ingredients in a bowl and toss so that the oil is spread evenly on each piece of dough.
Place in a baking pan such as a bread loaf pan. If using larger quantities, a bundt pan will work.
Bake for about 30 minutes (or until the top is brown and the center is thoroughly cooked)

TIP: Be sure to check it in the middle before you pull it out. If the middle is still not cooked thoroughly be sure to leave it in another 5 minutes at a time until it’s done.

Flip over on to a plate while it’s still hot.
Serve with a side sauce and enjoy!

Chicken Salad

Serves 2

Ingredients:
8 oz cooked and shredded/chopped chicken (I cook mine in the crock pot)
2 oz plain non-fat greek yogurt
1 apple, sliced thin
2 stalks celery, chopped/diced
Hidden Valley Ranch Dressing, to taste

Instructions:
Mix all igredients together – viola!

Notes:
May be served on a bun, with your favorite bread, wraps, etc.  May be enjoyed with sliced, crumbled, or shredded cheese.  Also – to keep the carbs down – serve with mixed greens. Delish!

Baked Lemon Herb Cod

Serves 4

Ingredients:
1 lb cod fillets
1 1/2 tbsp lemon juice
1 tbs extra virgin olive oil
2 cloves garlic, crushed and minced
1 tsp fresh thyme, lightly chopped
sea salt
pepper
Sweet Hungarian Paptrika

Instructions:
Preheat oven to 400 degrees.

Rinse the cod fillets under cool water and placed in a 9×13 glass baking dish.  Drizzle with lemon juice and ilive oil.  Springle with garlic, thyme, salt, pepper, and paprika – trying to divide the seasonings as equally as possible between the fish.

Bake for 13-17 minutes – until the flesh is opaque in color.

Notes:
Goes well with rice, spooning the juices from the pan over the fish and rice.

I found this recipe at: http://sarahscucinabella.com/2009/12/10/fabulous-fish-baked-lemon-herb-cod-recipe/

 

Smothered Chicken

2 servings

Ingredients:
2 chicken breasts weighing approximately 5 oz each.  Alternatively smaller pieces of chicken can be used weighing 10 oz total.
8 oz chopped mushrooms and green onions mixture
1 oz cheddar cheese, shredded
1 tbs olive oil

Directions:
Pound the chicken breasts till they are thinner – approximately 1/2 inch.  Heat oil in a large pan over medium heat.

When oil is hot, place chicken breasts in pan and allow to cook thoroughly on one side.  This usually takes approximately 6 minutes or so.  Turn the chicken when it has a nice brown color.

When chicken has been turned, spread the chopped mushrooms and green onions mixture over both chicken breasts.  Cover pan so steam will tenderize the vegetables.  Cook approximately 6 more minutes.

Sprinkle shredded cheese over vegetables.  Allow the heat to melt the cheese.  Remove from pan and let rest a few minutes before serving.

Notes:
Use pepper jack cheese, green peppers, and tomatoes for a more southwest flavor.

Candy Corn Cheesecake: Gluten and Sugar Free

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Servings: Many! And it’s SO rich!

Suggested Tools and Materials:
Food Processor
Mixing Bowl
Mixer with Paddle
Various measuring cups/spoons
9″ Spring Form Pan
Aluminum Foil
Parchment Paper
Wilton’s Checkerboard Cake Insert (see links in the Notes, below)
Cooling Rack

Ingredients:
Crust:
2 cups finely chopped roasted almonds and pecans (about 10 oz total)
1 stick butter
1 tbsp light agave nectar
1 tsp vanilla
1-2 tsp cinnamon

Cake:
3-8 oz cream cheese packages
¾ cup light agave nectar
3 large eggs
¾ cup heavy cream (reduced to make up for the additional liquid)
1 tbsp lemon juice
1 tbsp vanilla
Red and Yellow Food Coloring

Instructions:
Preheat the oven to 325 degrees.

Prepare the spring form pan. Grease it thoroughly, and line the bottom with parchment paper. Line the outside of the pan with 1-2 layers of aluminum foil.

Mix all of the crust ingredients together in the food processor. Pour into pan and bake approximately 10 minutes. Remove from oven and cool on cooling rack for at least 10 minutes, while you prepare the cheesecake batter.

Mix all of the cake ingredients (except the food coloring) one item at a time with a paddle attachment on the mixer, until each ingredient is just mixed. Be sure to introduce the eggs to the batter one at a time. Do not over mix. The batter will be slightly runnier than you are used to due to the Agave Nectar. No worries – it will be fine.

Insert the Wilton’s Checkerboard Insert into the cake pan. Press it into the crust a little bit, to prevent the batter from leaking underneath the insert. This will divide the pan into three sections: a center circle and two rings.

In the center circle, pour cheesecake batter until it is nearly to the top of the insert. Add yellow food coloring to the remaining batter until you achieve the desired brightness of yellow. Pour this batter into the outer ring of the insert until it nearly to the top of the insert.
Finally, add more yellow and some red food coloring (no more than 3 drops of red!) into the remaining batter. Pour this batter into the middle insert. Do not remove the insert yet.

Create a water bath by putting warm water in the baking/roasting pan – no deeper than 1 inch. Place the spring form pan into the warm water so the batter will settle and be even. I did not do this…notice in the picture below that there are peaks and valleys in my batter? This created more of a diamond effect in the final cake appearance, instead of a circle. Leave your cake in the water for about 10 minutes to allow the batter to even out. Remove the insert quickly to prevent smudging or dripping.

candy corn cheesecake

Put the entire pan (including the water bath) into the oven. Bake for 45-60 min, depending on your oven. When the cake is finished it will wobble in the middle, but be firmish on the edges. For more information about how to know if your cake is finished – explore the links provided below.

After the cake is finished baking, leave in the oven for another hour, so the heat of the cake reduces with the oven heat, in the steam. All of this helps to prevent the top of the cake from cracking. Remove from the oven and allow to cool further, or place in the fridge. Remove the sides of the spring form pan when the cake has fully cooled.
Share with friends! Happy Fall!!!

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Notes:
http://www.preparedpantry.com/Cheesecake-recipes.htm
http://sugarberrybaker.blogspot.com/2009/05/agave-nectar-cheesecake.html
http://www.wilton.com/idea/Candy-Corn-Cheesecake

Pulled Pork Tacos

2 servings

Ingredients:
12 oz pork loin
Mrs. Dash Chipotle seasoning
1 tbs olive oil
16 oz green pepper, mushrooms, green onions, squash mixture
Optional: Tortillas, Sour Cream, Cheese, Salsa, Avocado, Sauces, fresh vegetables

Directions:
In a crock pot, cook pork loin sprinkled with seasoning.  I recommend Mrs. Dash Chipotle seasoning – but feel free to use a favorite.  I cook mine for about 6 hours on low – but monitor to ensure that your pork cooks completely.

In a pan, heat olive oil and cook green peppers, mushrooms, green onions, squash mixture.  You can use whatever vegetables you prefer for this, but this is my typical combination.  Season as desired.  I don’t use salt – but that is a personal preference and it would probably be better if I did.  Cook till vegetables are tender.  Enjoy!

Note:
Serve with tortillas of choice if desired.  Maybe also be good on a bed of lettuce.  Garnish with sour cream, cheese, salsa, avocado, and/or sauce of choice.  I don’t eat tomatoes, but those and any number of other vegetables (lettuce, cabbage, etc) might be perfect to add to this.  I try to keep it a 8 oz per person raw or 4 oz per person cooked guideline.

Also – I use this combination with most proteins: shrimp, chicken, steak, etc.  Cooking method may vary by protein.