Spiced Pork Chops with Apple Chutney

Before the days of Pinterest, I used to subscribe to lots of cooking magazines.  I would look forward to them arriving each month.  Once they did I would spend mornings flipping through the pages, ripping out recipes, all while enjoying my morning coffee.  Of course those were the days before motherhood as well.  Now, I pull up my computer sometimes just minutes before dinner hoping I have the ingredients for a somewhat decent meal.  

Last weekend, I decided to pull out the recipe binder I created with all the recipes I had ripped out from years past.  Hubs was home, the baby was napping and I was enjoying my coffee.  I was determined to not only meal plan for the week but plan some healthy yet delicious meals.  This recipe was one of the first I ripped out.  Hubs loves apples with pork chops, I knew he would love this recipe.  

Results:  Amazing.  Absolutely delicious.  Not hard to make.  The tartness of the cranberries paired with the sweetness of the apples made the perfect topping for the pork.  The only change made to the recipe was an addition of 2 teaspoons of cinnamon to the apple cranberry topping.  We had leftover pork and topping so the next night we made sandwiches with it.  We blended the apple cranberry topping in the Magic Bullet to create a spread.  We put it on top of the pork on a roll, hubs also added cheese to his.  It was a sandwich that reminded me of Thanksgiving.  I have a feelings hubs will be asking for this meal again very soon!

Spiced Pork Chops with Apple Chutney 

Courtesy of Cooking Light 

Ingredients

Chutney:

• 1 tablespoon butter
• 5 cups (1/4-inch) cubed peeled apple (about 3 apples)
• 1/4 cup dried cranberries
• 3 tablespoons brown sugar
• 3 tablespoons cider vinegar
• 2 teaspoons minced peeled fresh ginger
• 1/4 teaspoon salt
• 1/4 teaspoon dry mustard
• 1/8 teaspoon all spice 

• Pork:
• 3/4 teaspoon ground chipotle chile pepper
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground coriander
• 1/4 teaspoon black pepper
• 4 (4-ounce) boneless center-cut pork loin chops, trimmed
• Cooking spray 

Preparation

1. To prepare chutney, melt butter in a nonstick skillet over medium-high heat. Add apple; sauté 4 minutes or until lightly browned. Add cranberries and the next 6 ingredients (through allspice); bring to a boil. Reduce heat, and simmer 8 minutes or until apples are tender; stir occasionally.

2. To prepare pork, while chutney simmers, heat a grill pan over medium-high heat. Combine chipotle and next 4 ingredients (through black pepper); sprinkle over pork. Coat grill pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until done. Serve with chutney.

Slender haricots verts are a pretty and quick-cooking complement to the meal. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 12 ounces haricots verts to pan; cook 3 minutes, stirring occasionally. Stir in 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 2 thinly sliced garlic cloves; cook 5 minutes or until garlic is lightly browned.

Meatloaf Muffins with Barbecue Sauce

I'm back on the meal planning wagon and I have to say, it's so nice.  My nights run so much smoother when I know what we're having for dinner and all the ingredients are already at home.  Last night, hubs was home early so we were able to cook together. We talked about our days as we cooked, enjoyed guacamole while it was all in the oven with a glass of wine as the baby sat quietly in her highchair and ate {rare}.  It was a perfect night. 

 For dinner I chose this mini meatloaf recipe from Rachael Ray.  I've never put celery and peppers into my meatloaf and thought it looked really good.  The recipe calls for onions as well but I left those out because hubs doesn't like it unless it's sautéed.  Something I would do differently next time is use a brush for the sauce on top.  I just spooned it over and thought it would spread a little. As you can tell from the pictures, that didn't happen.  I used a large scoop to put the mixture in the muffin pans and next time I need to push the mixture down and fill it all the way.  That would give them more of a muffin shape instead of the oversized meatball look I have going here.  We will be enjoying these again tonight for dinner since we had so many leftover.  I'm sure they would also freeze well. 

 I'm looking forward to making these again.  Enjoy!

Meatloaf Muffins with Barbecue Sauce 

Courtesy of Rachael Ray 

Ingredients:

1 2/3 to 1 3/4 pounds ground sirloin
1 medium onion, cut into chunks
2 ribs celery from the heart of the stalk, cut into 2-inch pieces
1 green bell pepper
1 large egg plus a splash of milk, beaten
1 cup plain bread crumbs
2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
1 cup smoky barbecue sauce
1/2 cup tomato salsa
1 tablespoon Worcestershire sauce
Vegetable oil or extra-virgin olive oil
Micro-way-cool Bacon and Green Beans, recipe follows
Smashed potatoes and cream cheese, recipe follows

Directions

Preheat oven to 450 degrees F.
Put ground beef into a big bowl. Put onion and celery into a food processor. Cut the bell pepper in half, rip out the seeds and throw them into your garbage bowl. Cut the pepper into a few pieces and add to the food processor. Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl. Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Wash up. Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil. Use an ice cream scoop to help you fill meat into a each tin. Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through.

Read more at: http://www.foodnetwork.com/recipes/rachael-ray/meatloaf-muffins-with-barbecue-sauce-recipe/index.html?oc=linkback

Peanut Butter Oatmeal White Chocolate Cookies

This past week we had some friends over for dinner.  I had intentions of going to the store the day of to grab something to make for dessert but it rained all day.  Trying to go to the store with a baby in the rain just doesn't mix.  So I searched for a quick cookie recipe that I could make with ingredients I had at home.  Thankfully peanut butter was BOGO the week before and I had enough for this recipe.  

Results: By now you should know that I am all about quick recipes.  Especially now since my baby girl is on the move and I don't have much time in the kitchen unless she's eating.  I was able to get these made during an hour nap.  The batter took no time and I decided to make the cookies with my medium sized scoop, so the recipe yielded about 26 cookies for me.  The cookies didn't have an overwhelming oatmeal taste and the perfect amount of peanut butter.  I decided to add white chocolate chips to mix in and added just over a half of a cup. Enjoy! 

Peanut Butter Oatmeal White Chocolate Cookies 

Courtesy of Averie Cooks

Ingredients:

1/2 c butter

1/3 c peanut butter

1 c brown sugar

1/2 c white sugar

1 egg + 1 yolk

2 tsp vanilla extract

1 1/4 c all-purpose flour

1 c old fashioned whole oats

1/2 tsp baking soda

3/4 c white chocolate chips

1/2 c peanut butter chips (or use butterscotch chips, chocolate chips, toffee bits, raisins, nuts, seeds, etc.)

Directions:

In a medium-sized microwave safe bowl, melt the butter and peanut butter together.  Power on for 30 seconds, take out, stir.  Repeat.  Should take no more than about 90 seconds.

Add the brown & white sugar to the melted butter & peanut butter mixture and stir.  Set this is the freezer for a couple minutes.

Remove from the freezer (or just wait for the mixture to come to room temp on it’s own) and add the egg + yolk (you just don’t want to add eggs to that hot mixture.  We don’t want scrambled eggs here), add the vanilla extract, and stir.

Then add the flour, oats, baking soda and stir.  You should have cookie dough consistency dough and if you don’t, either add a touch more flour if it’s too wet or a touch more peanut butter if it’s too dry.

Finally, add the white chocolate chips and peanut butter chips and stir.

Roll or spoon out golf ball sized balls onto a cookie sheet, about 2 inches apart.  They spread but not tons.

Bake at 325F for approximately 10-12 minutes.  (I like very underdone and soft cookies so I baked for 10 minutes)  The cookies will look pretty raw even at 12 minutes and that’s ok.  Take them out and let the sit and cool well before eating.

Yields: 22 to 24 cookies

Black Bean, Avocado, Cucumber and Tomato Salad

One of our friend's brought this salad over on Memorial Day.  I was instantly addicted. I may have had three servings. Yes, that good.  Everyone (well all the ladies) raved about it.  Not only is it a refreshing salad but it's very good for you too. A combination I'm always looking for in recipes.  I've made this a few times since she brought it, it never lasts long in my house.  This would be a great side to bring to a 4th of July BBQ next week. Enjoy! 

Black Bean, Avocado, Cucumber and Tomato Salad

Courtesy of Skinny Taste 

Ingredients: 

• 1 seedless cucumber, peeled and diced
• 2 medium ripe tomatoes, diced
• 2 hass avocados, diced
• 15.5 oz can black beans, rinsed and drained
• 2 tbsp red onion, minced
• 2 tbsp cilantro, minced
• 2 limes, juice of
• salt and fresh pepper

Directions: 

Combine all the ingredients and season with salt and pepper to taste. 
Keep refrigerated until ready to serve.
 Makes 5 cups.

BBQ Chicken Filled Sweet Potato

I've been in a bit of a cooking rut lately.  I haven't been on top of my meal planning, which brings me often leaves me cooking familiar (but still good) recipes.  But this past week I had some time to search through Pinterest for new recipes.  This one was appealing because I love BBQ chicken and sweet potatoes.  I've never had them mixed together before, so why not give it a try?

Results: A healthy and filling dinner.  I didn't add cheese or greek yogurt to mine in order to keep it dairy free.  I still devoured it, going back for seconds.  I also have enjoyed the extra filling for lunch the past two days, it provided a good amount of leftovers.  I was also surprised with how much the husband enjoyed this meal.  I didn't serve any sides with it since the veggies were mixed in and we're trying to stay away from a lot of carbs.  Enjoy! 

BBQ Chicken Filled Sweet Potatoes 

Courtesy of Nutrition Ella

Ingredients

• 1lb boneless, skinless chicken breasts, rinsed & patted dry
• 4 sweet potatoes (medium-large in size)
• 2 cups frozen corn
• 1 (15-ounce) can black beans, drained & rinsed
• 1/2 large sweet onion, diced
• 1 1/4 cup BBQ sauce
• 1/2 cup 0% or 2% Greek Yogurt (plus extra for topping )
• 1/4 cup shredded cheese ((Mexican blend or your favorite will do!)
• 1/4 cup fresh cilantro
• 2 tablespoons white vinegar
• 1 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 4-6 chipotle peppers in adobo sauce, deseeded and minced (4 for mild spice, 6 for moderate)

Directions

Step 1

Combine chicken, bbq sauce, onion, black beans, chipotle peppers, jalapeño (optional), vinegar, paprika and garlic salt in slow cooker, cover and cook on low heat for 3-4 hours.

Step 2

When ready to eat, bake sweet potatoes (naked) for 45 minutes - 1 hour at 350F. Let cool for 5-10 minutes before slicing in half and scooping out the flesh. Add flesh to the slow cooker and stir until well incorporated.

Step 3

Once cooked, shred chicken breasts with two forks. Add chicken back to the slow cooker along with corn, Greek yogurt and cilantro. Cover and let sit for 10-15 minutes.

Step 4

Scoop 3/4 - 1 cup of bbq chicken mixture into each sweet potato skin. Sprinkle with shredded cheese and place under a broiler for 3-4 minutes until cheese is melted.

Step 5

Serve warm, with a dollop of Greek yogurt in place of sour cream.

Cheddar Bacon Dip

We went to the Fl Keys this past weekend for our annual vacation with friends.  We always bring food to make with us, since there is a full kitchen at the beach house.  When planning the appetizer I was going to make, I looked for one that didn't take long,  would be easy to make with few kitchen utensils and had ingredients that would travel well in the cooler.  

This recipe met all the criteria.  

I made it in the morning, about 10 hours before we enjoyed it.  

The dip was a hit, especially with the men. 

They devoured it. 

 I will definitely be making this again for football season. 

It's a quick and easy recipe that will be perfect for tailgates! 

Enjoy!

Cheddar Bacon Dip 

Courtesy of Plain Chicken 

Ingredients: 

16 oz sour cream

1 packet Ranch dressing mix

3 oz bacon bits (in the bag not jar)

1 cup shredded cheddar cheese

Directions: 

Mix together and refrigerate 24 hours. 

Serve with chips and/or veggies.

Strawberry Lime Water

There is something about fruit infused water that makes the hot summer days bearable.  

I'm always in search of new recipes as soon as the 90 degree days hit.  

I've made tons of water infused recipes before and this is one of my favorite. 

For this pitcher, I squeezed 4 limes in first.  After that, I fill the pitcher with water.  

To top it off add fresh mint leaves and strawberries cut in half.  I used about 7 large strawberries.  

Enjoy!

Sweet Potatoes Stuffed with Chipotle Black Bean & Corn Salad

Last month my Sister In Law came to visit us.  She's a vegetarian, so I wanted to plan a meal that we could all eat (and enjoy).  I remembered pinning this recipe a while back and decided to give it a go when she was here.  I love sweet potatoes and can eat corn salsa every night.  Aside from baking the potatoes, this recipe was an easy fix.  There was even some left over corn and bean mix, which we enjoyed with guacamole and tortilla chips.  

Results: The husband wasn't a fan of this dinner at all.  He ate a few bites making ridiculous faces with each bite.  When I finally told him he didn't have to eat it, he exhaled and pushed his plate over. Dramatic much?  But the SIL and I really enjoyed it.  I loved the freshness that the cilantro added to it and how filling it was. I'll definitely make it again, probably for lunch since hubs won't eat it.  Enjoy!  

Sweet Potatoes Stuffed with Chipotle Black Bean & Corn Salad

Courtesy of Alaska from Scratch

Ingredients

• 4 small sweet potatoes or yams, baked
• 1 (15 oz) can black beans, rinsed and drained
• 1 cup corn*
• 3 green onions, thinly sliced
• 1/2 cup cilantro, chopped
For the Vinaigrette:
• 2 limes, zested and juiced
• 1 tablespoon oil
• 2 teaspoons honey
• 2 teaspoons adobo sauce (from a can of chipotles in adobo)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. In a bowl, add the black beans, corn, onions, and cilantro. Stir to combine. In a smaller bowl, mix together the lime zest and juice, oil, honey, adobo, salt and pepper. Pour over the black bean mixture and toss to combine. Slice open the baked sweet potatoes. Stuff potatoes with the Chipotle Black Bean & Corn Salad. Serve.

Clean Eating Stuffed Peppers

Lately, the husband and I have been eating much healthier.  We've been cutting carbs as much as possible and making healthy substitutions to some of our favorite meals.  

Every other week our outdoor mall has a farmer's market.  I always go and stock up on produce.  Peppers are the number one thing I go to get.  They are 2 for $1.50.  You can't beat that price!

I usually plan my menu before I go so that I know what to buy.  

Since I knew I was going to stock up on peppers, I searched for recipes using them.  

I've made stuffed peppers before, but they had rice and cheese on them 

They were delicious but not the healthy, dairy free recipes I was looking for.  

So, I went to one of my favorite places to find clean eating recipes, The Gracious Pantry.  

We made this one tonight and loved it. 

I didn't miss the rice or cheese and was full afterwards.  

We will definitely be adding this to the menu rotation.  

Enjoy!

Stuffed Peppers
Courtesy of The Gracious Pantry

Ingredients:

• 6 bell peppers – any color. I just happened to have green peppers.
• 1 1/2 pounds lean ground turkey meat
• 3 (15 ounce) cans of low sodium tomato sauce, no sugar added
• 1/2 large red onion
• 1/2 pound crimini mushrooms
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• 1/2 cup veggie or chicken broth

Directions:

1. Preheat oven to 350 degrees F.
2. Slice the tops off your peppers and remove the cores. Reserve the tops.
3. Place your peppers in a baking dish (preferably one with a lid – but don’t panic if you don’t have one). Make sure the dish is small enough to fit the peppers snugly so that they can stand upright.
4. Pour 2 of the 3 cans of tomato sauce into the bottom of the pot so your peppers have a nice little pool to swim in during baking.
5. Pop out the middles of your pepper tops and chop them, as well as the onion and mushrooms.
6. Put your veggies in a pan with the olive oil and sauté until they are nice and soft.
7. Put your cooked veggies into a large mixing bowl and set aside.
8. Using the same pan you cooked your veggies in, cook your turkey in the 1/2 cup of broth.
9. Add your spices.
10. In the last 3-5 minutes of cooking, return your veggies to the pan. Mix well.
11. Return the entire mixture to the mixing bowl. Add your tomato sauce. Stir well.
12. Fill your peppers with the meat mixture.
13. Cover with a lid. If you don’t have one, cover tightly with aluminum foil.
14. Bake for approximately one hour, or until the peppers are very soft.
15. Cool and serve with a little sauce poured over the top.

Strawberries & Cream Pudding Cookies

I'm always looking for new cookie recipes to try.  

I chose these because of the strawberry jello. 

I thought these would be perfect for spring. 

And they were. 

Fresh and fruity with the perfect amount of chocolate.  

Enjoy!

Strawberries & Cream Pudding Cookies

Courtesy of Lil Luna

INGREDIENTS 

1 cup softened butter

2 packages of strawberry jello (2 tbs)

2 eggs

1 cup sugar

1 tsp vanilla

1 package of white chocolate pudding

2 1/2 cups of flour

1 tsp baking soda

1/2 tsp salt

1 bag white chocolate chips

INSTRUCTIONS

1. Preheat oven to 350.
2. Cream butter, sugar and jello together. Add eggs and vanilla and mix well.
3. In a separate bowl, mix together flour, pudding mix, baking soda and salt. Slowly add to butter mixture. Mix well. Add vanilla. 
4. Stir in white chocolate chips.
5. Spoon onto a greased baking sheet. Bake for 9-11 minutes. ENJOY!

Cinnamon Glazed Banana Bundt Cake

I love to have baked goods out and ready to eat when we have guests over.  I made this cake last month when my sister in law came to visit. I was able to throw it together quickly and we enjoyed it for the few days she was here.  

Cinnamon Glazed Banana Bundt Cake

Adapted from My Recipe Magic 

Ingredients:

1 box yellow cake mix

1 box banana cream pudding

1 cup water

1/3 cup cinnamon applesauce

3 eggs

2 ripe bananas

Directions: 

Preheat oven to 350. 

Grease a 10 inch bundt pan. 

Mix all ingredients (add bananas in last). 

Pour into prepared pan. 

Bake for 35-45 minutes or until knife inserted comes out clean. Cool for 15 minutes.  Flip onto a cooling rack until the cake is completely cool.  

Enjoy! 

*The original recipe includes a glaze to pour over the top.  I didn't want to add the extra sugar and calories, therefore eliminated the glaze.  I didn't feel like the cake was missing anything*

Corn Salsa over Grilled Salmon

I hope you all are enjoying these easy salmon recipes as much as I am. 

I knew this one would be a hit because hubs and I love corn salsa. 

We make it once a week over the summer, usually on Friday nights.  

That way we can enjoy the leftovers all weekend. 

And after making this recipe, I think we've found our new Friday night favorite. 

If you're serving 2, make the corn salsa recipe as directed.  

Enjoy half of it as an appetizer with corn chips and maybe a margarita {or two}.

Then, turn on the grill and enjoy this fresh and healthy salmon. 

It was enough served without sides, but I'm sure it would be good with jasmine rice as well. 

Enjoy!

Corn Salsa over Grilled Salmon

Adapted from  PBS.org

Ingredients

• *Corn Salsa Ingredients*
• 12 -ounce bag frozen sweet corn
• 1 - 15 ounce can black beans, rinsed and drained
• 1 tomato, seeds removed and chopped
• 1 avocado, removed from its skin and cubed
• 1/4 cup chopped cilantro
• Fresh squeezed lime juice from 1 large lime
• 1 teaspoon kosher salt
• *Salmon Seasoning Ingredients*
• 2 tablespoons brown sugar
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon dill
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 4 - (6-ounce) salmon fillets

Instructions

• Gently mix the corn, black beans, red bell pepper, avocado, cilantro, lime juice, and salt in a medium bowl. Cover the bowl and place in the refrigerator for at least 30 minutes.
• Generously coat a grill (or grill pan) with non-stick spray and preheat to medium heat.
• In a small bowl, mix the brown sugar, cumin, chili powder, paprika, kosher salt, coriander, dill, and pepper together.
• Rub 1/2 tablespoon of olive oil over each piece of salmon followed by 1 tablespoon of rub.
• Grill the salmon, flesh side down, for 5 minutes. Carefully flip the salmon and cook for an additional 5-6 minutes until the fish is cooked through.
• Place each piece of salmon on a plate and top with a generous serving of corn salsa.
• *Leftover salsa can be used for dipping chips.
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