Grilled Pork Chops

Grilled Pork Chops

From the Taste of Home June/July 2010
Thumbs up from all family members!


Prep: 10 minutes + marinating
Grill: 10 minutes
Yield: 4 servings

1/2 C. brown sugar, packed
1/2 C. soy sauce
2 garlic cloves, minced
1/4 tsp. pepper
4 bone-in pork loin chops (1" thick and 8 oz. each)

In a small bowl, combine the brown sugar, soy sauce, garlic, and pepper. Pour marinade into a large resealable plastic bag. Add pork chops; seal bag and turn to coat (or put in a shallow glass dish and coat all sides of each). Refrigerate for 8 hours or overnight.

If grilling the chops, coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill chops, covered, over medium heat or broil 4 inches from heat for 4-5 minutes on each side or until a meat thermometer reads 160°.

Enchilada Lasagna

Enchilada Lasagna
From Taste of Home June/July 2010

Prep: 45 minutes
Bake: 30 min + standing
Yield: 12 servings

1 1/2 lbs. ground beef
1 medium onion, chopped
1 garlic clove
14 1/2 oz. can stewed tomatoes, undrained
10 oz. can enchilada sauce
2 tsp. ground cumin
1 egg, beaten
1 1/2 C. (12 oz.) Cottage Cheese
3 C. (12 oz.) shredded Mexican cheese blend
8 flour tortillas (8 in), cut in half
1 C (4 oz.) shredded cheddar cheese

In a large skillet, cook the beef, onion, and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce, and cumin. Bring to a boil. Reduce heat; simmer, uncovered for 20 minutes.

In a small bowl, combine egg and cottage cheese; set aside. Spread a third of the meat sauce into a greased 13" x 9" baking dish. Layer with half of the cheese blend, tortillas, cottage cheese mixture, and remaining meat sauce. Repeat layers. Sprinkle with cheddar cheese.

Cover and baking at 350° for 20 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

Chicken Cordon Bleu Pizza

Chicken Cordon Bleu Pizza
From Taste of Home magazine, April/May 2010

Prep/Total time: 30 minutes
Yield: 6 pieces

1 pizza crust
1/2 cup Alfredo sauce
1/4 tsp. garlic salt
1 cup (4 oz.) Swiss Cheese, shredded
1 1/2 cups cubed, fully cooked ham
10 breaded chicken nuggets, thawed and cut into 1/2 in. pieces
1 cup (4 oz.) Mozzarella Cheese, shredded

Spread crust with alfredo sauce; mix garlic salt with swiss cheese and sprinkle on the sauce. Top with ham, chicken nuggets, and mozzarella. Bake at 400° for 8-10 minutes or until cheese is melted.

Italian Meatballs

Italian Meatballs

From http://southernfood.about.com/od/meatballs/r/blbb628.htm?p=1

Ingredients:
•1 lb lean ground beef or sausage
•1/2 cup Italian bread crumbs
•1/3 cup water (more or less) or 1 egg
•1/4 cup grated Parmesan cheese
•1 medium onion
•garlic
•salt
•pepper

Preparation:
Mix all ingredients together. Don't add all of the water at one time. Mixture should be moist but not so that the meatballs fall apart.
Shape meatballs to desired size and place on a broiler pan (I wet my hands before shaping each meatball and it helps make a nice meatball.) Broil until outside is slightly brown on one side and then turn and broil the other side. When finished, add to spaghetti sauce and simmer at least 20 minutes.
Shared by MARIALISA

Added 1 small spoon of Stevia with hot sausage

Kathy's Hearty Minestrone

Kathy's Hearty Minestrone
This was given to us by Charlie's Mom from a recipe in a cookbook she found. This is delicious! The whole family liked it. The heading says, "Here's another recipe for you, and it might just be the best minestrone soup on the planet. Don't let the number of ingredients intimidate you - almost everything is in a can. If you can find the courage to make this once, it is going to be one of your favorite recipes. It makes a big enough pot of soup that you'll be able to eat ten or twelve bowls of it. Don't leave out the fennel seeds, even if you've never heard of fennel. Fennel is what makes this recipe so good."

1 pound Polish sausage (hot or mild)
2 Tbsp. olive oil
1 lg. onion, chopped
4 large cloves garlic, chopped
4 (14-oz.) cans chicken broth
1 (28 oz.) can diced tomatoes
1 (10 oz.) box chopped frozen spinach (make sure it's chopped!)
1 1/2 C. sliced carrots
2 tsp. dried basil
1 tsp. dried oregano
2 tsp. fennel seeds
1/2 tsp. red pepper flakes
1 (19 oz.) can red beans
1 C. small dried pasta (shells if you can find them)
1 (10 oz.) package frozen cut green beans
Grated Parmesan cheese, for topping

Pierce the skins of the sausages with a fork; place them in a saucepan and cover with water. Bring to a boil, then cover and let simmer for 15 minutes or until cooked. Drain the liquid into a separate bowl. When the sausages are cool enough to touch, cut them into small slices.
In a large pot over medium-high heat, lightly brown the sausage slices in hot olive oil. Add the onions and the garlic, and cook until the onions are softened. Add the chicken broth, diced tomatoes (including liquid), frozen spinach, carrots, basil, oregano, fennel seeds, and red pepper flakes. Bring mixture to a boil; reduce the heat and let it simmer, covered, for 10 minutes, or until the vegetables are almost tender.
Add the red beans (including liquid), the pasta, and the frozen beans. Let mixture simmer 5 to 7 minutes more, or until the pasta is tender but firm. Season the soup to taste. (It can be thinned with additional chicken broth or with the water from boiling the sausages, if necessary). Serve topped with grated Parmesan cheese.
Serves 10 to 12.

About 15 grams protein per serving?

McDonald's Big Mac

From http://www.stuffucanuse.com/Macdonald%20recipies.htm

The Big Mac

BIG MAC™ Special Sauce
Ingredients:

1/4 cup KRAFT Miracle Whip

1/4 cup mayonnaise

2 Tablespoons, heaping, French salad dressing (the orange stuff)

1/2 Tablespoon HEINZ sweet relish Good without any relish in it, too

2 teaspoons, heaping, VLASIC dill pickle relish (Heinz dill relish also works)

1 teaspoon sugar

1 teaspoon dried, minced onion

1 teaspoon white vinegar

1 teaspoon ketchup

1/8 teaspoon salt

Mix everything very well in a small container. There better be no streaks! Microwave 25 seconds, and stir well again. Cover, and refrigerate at LEAST 1 hour before using.( to allow all of the flavors to "meld". ) Makes nearly 1 cup...enough for about 8 Big Macs™

Cooking your BIG MAC™
INGREDIENTS:

(this is a per sandwich recipe)

1 -regular sized sesame seed bun

1 -regular sized plain bun

2 -previously frozen regular beef patties

2 -tablespoons Big Mac sauce

2 -teaspoons reconstituted onions

1 -slice real American cheese

2 -hamburger pickle slices

1/4 Cup -shredded iceberg lettuce



COOKING:

Discard the crown half of the regular bun, retaining the heel. The cooking method for the Big Mac™ is basically the same as the regular burgers, only the bun toasting method is slightly different. In the Big Mac's case you toast the bottom (heel) first. Do this along with the extra heel. (this will be your middle bun.)

Cook the two-all-beef-patties just like the regular burgers. After the bun parts are toasted, put 1 tablespoon of "Mac sauce" on each of the heels. (toasted side.) Then add 1/8 cup shredded lettuce to each. On the true bottom bun, place one thin slice of American cheese on top of the lettuce.

On the extra "heel", the middle bun, place two pickle slices on top of the lettuce. Toast the "crown" (top) of the bun also. When the meat patties are done, place them one at a time on both prepared buns. Stack the middle bun on top of the bottom bun, and put the crown on top

For proper "aging", or "Q-ing", ...wrap the finished Big Mac® in a 12"x18" sheet of waxed paper as follows:

1...Center the burger, right side up, on the waxed paper. Fold the "long" ends of the paper up over the top. (It will resemble a tube with the burger in the center.)

2...Fold the two remaining ends underneath. Wrap snug, but don't squish it like the regular burgers.

3...Let sit 5-8 minutes, allowing the flavors to "meld"

4...Microwave, still wrapped, 15 seconds on high

Hamburger Surprise

Hamburger Surprise
2 C. cooked Beans (2/3 C. dried beans)
2 lbs. meat, ground
2 tsp. sage
1 1/4 tsp. salt
1 1/2 C. carrots, finely shredded
2 stalks celery (~3/4 C.)
3/4 C. Onion
4 Tbsp. fresh parsley

Makes about 14 burgers. If beans are too wet, you can add oat or rye flakes as well to absorb liquid (~1/2 C). May also desire to add an egg or two.

Texican Chili

Texican Chili

Makes 15 servings

8 bacon strips, diced

2 lbs. ground beef

14 ½ oz. can stewed tomatoes

2 8-oz. cans tomato sauce

16 oz. can kidney beans, rinsed and drained

2 cups sliced carrots

1 medium onion, chopped

1 cup chopped celery

½ cup chopped green pepper

½ cup minced fresh parsley

1 Tbsp. chili powder (can try half if you want it less spicy)

1 tsp. salt (try half)

½ tsp. ground cumin

¼ tsp. pepper

1. Cook bacon in skillet until crisp. Drain on paper towel.

2. Brown beef in bacon drippings in skillet.

3. Combine all ingredients in slow cooker.

4. Cover. Cook on low 9-10 hours or until meat is tender. Stir occasionally.

Crockpot Tips

• Cut up vegetables for your slow-cooker dish the night before and place them in ziplock bags in the refrigerator. This cuts down on preparation time in the morning.

• One hour on high equals about 2 to 2 ½ hours on low.

Shipwreck

Shipwreck

Makes 8 servings

1 lb. ground beef, browned

4-5 potatoes, cut in French-fry like strips

1-2 onions, chopped

16 oz. can light red kidney beans, drained

¼ lb. Velveeta Cheese, cubed

10 ¾ oz. can tomato soup

1 ½ tsp. salt

¼ tsp. pepper

Butter

1. Layer in slow cooker in this order: ground beef, potatoes, onions, kidney beans, and cheese. Pour soup over top. Season with salt and pepper. Dot with butter.

2. Cover. Cook on low 6-8 hours.

Note: This is particularly good served with Parmesan cheese sprinkled on top at the table.

Yum-e-Setti

Yum-e-Setti

Makes 6-8 servings

32 oz. bag frozen tater tots

1 lb. ground beef, browned

½ tsp. salt

¼. tsp. pepper

2 14 ½ oz. cans green beans, drained

10 ¾ oz. can cream of mushroom soup

1 Tbsp. dried onions

¼ cup milk

1. Line slow cooker with frozen tater tots.

2. Combine remaining ingredients. Pour over potatoes.

3. Cover. Cook on high 3 hours.

Note: Sprinkle individual servings with your choice of grated cheese.

Beef Stroganoff

Beef Stroganoff

Makes 6 servings

2 lbs. ground beef

2 medium onions, chopped

2 garlic cloves, minced

6 ½ oz. can mushrooms

1 ½ cups sour cream

4 Tbsp. flour

2 ½ tsp. salt

¼ tsp. pepper

Milk for desired consistency

1 cup bouillon (optional)

3 Tbsp. tomato paste (optional)

1. In skillet, brown beef, onions, garlic, and mushrooms until meat and onions are brown. Drain. Pour into slow cooker.

2. Combine sour cream and flour. Add to mixture in slow cooker. Stir in remaining ingredients.

3. Cover. Cook on low 6-8 hours.

4. Serve over hot buttered noodles.

Tator Tot Casserole

Tator Tot Casserole

Makes 6-8 servings

32 oz. bag frozen tater tots

1 lb. ground beef, browned

½ tsp. salt

¼ tsp. pepper

2 14 ½ oz. cans green beans, drained

1 Tbsp. dried onions

¼ cup milk

1. Line slow cooker with frozen tator tots.

2. Combine remaining ingredients. Pour over potatoes.

3. Cover. Cook on high 3 hours.

Note: Sprinkle individual servings with your choice of grated cheese.

Chicken Divan

Delicious Turkey/Chicken Divan(with Broccoli)

10 oz. frozen broccoli spears, cooked until barely tender & drained

1/3 C. milk

½ C. shredded cheddar cheese

4 lg. slices cooked chicken or turkey

10-1/2 oz. can condensed cream of chicken, mushroom, or celery soup

Arrange broccoli in shallow baking dish. Top with meat slices. Blend soup and milk; pour over turkey, sprinkle with cheese. Bake at 450° until lightly browned, about 15 minutes. Makes 4 servings.

Easy Chicken Pot Pie

Jackie’s Chicken Pot Pie

2-3 chicken breasts

2 cans cream of chicken soup

2 cans mixed vegetables

1 stick butter

2 C. Bisquick

1and ½ C. Milk

½ C. Sour Cream

Season to taste

Boil chicken until done. Let cool and remove from bone.

Mix vegetables and chicken together with ½ cup sour cream and soup.

Spray 9x13 pan with Pam (or other nonstick agent) then pour chicken mixture into the pan.

Mix Bisquick and milk in separate bowl then pour on top of the chicken mixture.

Bake at 350 degrees for 10 minutes.

Melt butter and pour on top of pie. Bake for an additional 45 minutes or until crust is golden brown.

Kolleen's Enchiladas

Kolleen’s Enchiladas

1 onion, puree or chop, optional

¼ C. Cilantro or parsley or 1 Tbsp. of dried parsley

1 small can chili’s, optional

1 pkg enchilada seasonings

1 lb. chicken breast (cubed and cooked) or ground meat

4 cups/32 oz. refried beans

10 tortillas

Fill and wrap.

Sauce (May need to multiply the sauce ingredients by 2 or 3)

1 can Cream of Chicken Soup

1 can Cream of Mushroom Soup

½ C. Sour Cream

1 C. Cheese

Heat and whip these leaving no lumps.

Pour sauce in bottom of pan ¼ inch. Place enchiladas on top sauce then pour rest of sauce over enchiladas. Bake at 350° until brown on top (approx 20 minutes give or take).

Oven-Barbecued Ribs

Mom’s Oven-Barbecued Ribs

From: Quick Cooking

3 - 4 lbs. country-style pork ribs

1½ C. water

1 C. ketchup

1/3 C. Worcestershire sauce

1 tsp. salt

1 tsp. chili powder

½ tsp. onion powder

1/8 tsp. hot pepper sauce (optional)

Place ribs in a greased roasting pan. Bake, uncovered, at 350° for 45 minutes. Meanwhile, in a saucepan, combine the remaining ingredients. Bring to a boil; cook for 1 minute. Drain ribs. Spoon sauce over ribs. Cover and bake for 1½ hours. Uncover; bake 30 minutes longer, basting once. Yield: 4 – 6 servings.

Lasagna

Lasagna

1 lb. lasagna noodles (approx. 12 – 18 noodles)

30 oz. Ricotta or cottage cheese

2 Tbs. Parmesan Cheese

1 lb. sausage

2 Tbs. Parsley

2 raw eggs

Mozzarella or Muenster cheese

In a large pot, cook the noodles. Add the oil to the water. Drain and add cool water so you can handle the noodles. Leave noodles covered in cool water as you work.

In a large bowl, empty the cottage cheese. Add the parmesan, parsley, and eggs. Mix well. NO SALT. Lay aside.

Spread the bottom of the lasagna pan with sauce…Then a layer of noodles. Then add mixture of ricotta, then sausage, then mozzarella, then sauce, then noodle. (repeat underlined part.) Cover the top with a little sauce, then mozzarella cheese.

Bake at 350° for 35 minutes. Let cool for ½ hour before serving.

Taco Soup

2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Sausage Bean Quicki

Sausage Bean Quickie

Fix it and Forget It Cookbook

4-6 cooked brown n' serve sausage links, cut into 1" pieces

2 tsp. cider vinegar

2 16 oz. cans red kidney or baked beans, drained

7 oz. can pineapple chunks, undrained

2 tsp. brown sugar

3 Tbsp. flour

1. Combine sausage, vinegar, beans, and pineapple in slow cooker.

2. Combine brown sugar with flour. Add to slow cooker. Stir well.'

3. Cover. Cook on low 5-10 hours, or high 1-2 hours.

Kolleen's Irish Spaghetti

Irish Spaghetti

Brown:

1 onion

½ C. cilantro

1 lb. mushrooms

1 lb. ground meat

Add:

1 lg. can Cream of Mushroom Soup

1 lg. can Tomato Soup

Salt and pepper to taste.

Combine everything together with cooked pasta.