Monday, February 22, 2010

Immunity Blend Veggies

1 head cauliflower
1/2 bag baby carrots (or 3 cups chopped carrots)
1/2 cup dried cranberries
salt and pepper to taste

Chop up cauliflower head and place in baking dish with carrots and cranberries. Salt and pepper to taste.
Bake 400 degrees for 30-40 minutes.
Number of Servings: 4

NI 122/.7/7

I tried the Green Giant of this and it was good, but too small! I wanted more! The GG one has a light butter sauce, if you have to have butter try a butter spray on it.

Thursday, February 11, 2010

Chili Lime Pork Loin

From AllYou Eat Well Save Big.

1 1/2lb pork loin
salt and pepper
1 tsp chili powder
1 TBSP fresh lime juice
1 tsp soy sauce
1/2 tsp sugar

Preheat oven to 400. Pat loin dry and season with salt and pepper. Mix chili powder, lime juice, soy sauce and sugar. Rub mixture on loin. Roast for 20-25 minutes.

Cost per serving $1.56
NI 182/9/0

OK that's the original recipe. I had country ribs and threw them in the crockpot with the seasoning and cooked on low 9 hours. Yummy!

Sunday, February 7, 2010

Fruity Hot Chicken

mmmm I served this with bulgur.

4 chicken breast halves
1 jar mixed fruit in light syrup
red pepper flakes
salt & pepper to taste

Place all in crockpot and cook on low 6 hours. Shake lots of flakes if you want your tongue to go numb, or just a few for a little hint of hot.

NI 179.8/1.5/1 and very cheap

Laughing Turkey Rollups

1 package turkey bacon
1 wheel laughing cow cheese (8 wedges)
1 can Rotel

Spread 1/3 of wedge on slice of bacon, roll up and place in shallow baking dish. Top all the bacon rollups with a drained can of Rotel. Bake at 375 for 15 minutes.

Enjoy for the SuperBowl with all the other goodies... atleast we will be!

NI for one rollup 47.5/3.2/0

Thursday, February 4, 2010

CrockPot Chicken Broth

I've been planning on doing this forever... well tonight is the night. I'm getting a rotesierre chicken tonight for supper, tonight I will NOT toss out the carcass.

1 chicken carcass
2 carrots
3 celery stalks
1 onion
1 bay leaf
1 teaspoon dried thyme, basil and/or sage
1 teaspoon whole peppercorns

Break some of the chicken bones.
Chop (no need to peel) the carrots into large chunks.
Chop the celery and the onion as well.
Put all the ingredients in a slow cooker. Any size will do, but preferably at least 4 quarts.
Fill the crockpot 3/4 full with water, cover, then set for 10 hours on low.
After 10 hours, add salt if you wish, then turn the crockpot off and let the broth cool for half an hour.
Strain out the meat and vegetables and discard them.
Chill the stock in the fridge overnight and skim off the fat.
Put the stock in baggies, label with date and amount, then freeze.

I will let this cook over night and then chill it tomorrow for fat skimmage. ewwwww LOL So by tomorrow night I should have nice freezer portions of fat free chicken broth to use in recipes instead of spending over $1 a can right now.

Monday, February 1, 2010

Gooey Pork Chops

These were good. Very good. I was told a number of times during dinner last night that I can make these again. LOL

6 lean-cut boneless porkchops
1 can 98% fat free cream of mushroom soup
worcetershire sauce (Yes I'm sure I spelled that wrong)
1 packet dry onion soup mix, like Liptons
garlic powder
onion powder
black pepper

Spray baking pan with non-stick stuff. Rub garlic, onion and pepper on chops; place in baking pan. (no real measurements, I just sprinkled it on) Sprinkle chops with worcetershire, no measurements again if you like worce sprinkle lots, if you don't sprinkle little. Pour mushroom soup over chops and top with onion soup mix.

Bake 350 for 1 hour.