Slow Cooker Cranberry- Orange Pork Roast

I feel like most of my dinner recipes lately are pork recipes.  Like I've said before, I usually make it once a week.  MOst of the time in the crock pot.  It's just so easy and makes enough for dinner and lunch the next day. 

 So yes, I make pork a lot.  

This recipe was in the most recent Kraft foods magazine.  If you don't already subscribe, you should consider it.  It's a quarterly magazine.  Every time I get it, I find tons of new recipes.  They are all simple recipes with not too many ingredients.  My kind of recipes for sure! 

THis meal screamed fall, which is why I made it immediately.  Maybe I thought if I made it, fall will come sooner.  One can dream, right? Anyhow, the only change I made was how I cooked the meat.  I accidentally put my crockpot on high and by the time I realized it, it was two hours into cooking.  I turned it down to low for the remainder of the time (praying it wouldn't be over cooked).  And it was perfect.  Tender enough but not completely falling apart.  The sauce was my favorite part of this dish, sweet and savory.  definitely worth making and will be made here many times this fall. Enjoy! 

Slow Cooker Cranberry- Orange Pork Roast

Adapted from  Kraft Foods 

Ingredients 

2

Tbsp.  oil

1

 flat boneless pork loin roast (4 lb.)

1

can  (14 oz.) whole berry cranberry sauce

1/2

cup  KRAFT Classic CATALINA Dressing

1

Tbsp.  less-sodium soy sauce

1

Tbsp.  cornstarch

1

tsp.  zest and 1/4 cup juice from 1 orange

directions

HEAT oil in large skillet on medium-high heat. Add meat; cook 4 to 5 min. on each side or until browned on both sides. Transfer meat to slow cooker.

MIX cranberry sauce, dressing and soy sauce; pour over meat. Cover with lid.

COOK on HIGH for 2 hours then turn to LOW for another 2-3 hours.  Remove meat from slow cooker, reserving liquid in slow cooker. Cover meat to keep warm. Whisk remaining ingredients in small bowl until blended; stir into liquid in slow cooker. Cook, covered, on HIGH 10 min. or until thickened.

SLICE meat; place on platter. Drizzle lightly with sauce. Serve with remaining sauce
.

Drunken Pork Tenderloin

I was going through my pictures and realized I never posted this recipe.  

I made it months ago and completely forgot about it. 

This recipe isn't as easy as the recipes I usually make. 

Most of my pork recipes are thrown in the crock pot but I had a half of bottle of wine and decided to give this recipe a try.  

Results: Good.  Not fabulous like I say about a lot of my recent pork recipes, but good.  The meal was full of flavor and I love the added mushrooms and onions.  I wasn't crazy about the gravy/sauce.  Maybe it was the wine I used or the fact that I'm not a huge gravy fan. Hubs like it and ate it, which always makes for a successful dinner in my book.  With fall quickly approaching, this would be a good recipe to try on one of the first cool nights.  

Robyn's Drunken Pork Tenderloin 

Courtesy of Robyn's Online World 

Robyn’s Drunken Pork Tenderloin Recipe

Ingredients:

• 2 lb (or so – I use one packaged pork tenderloin which has two pieces in it) pork tenderloin
• 1 tablespoon garlic powder
• salt and freshly ground black pepper
• 1 large white onion, thinly sliced
• 1 bottle red wine of choice (I’ve used merlot, burgundy, and zinfandel and like them all in this recipe. The zinfandel is my favorite though) **I used half a bottle**
• 1 package brown gravy mix

Directions:

Preheat oven to 350°. Remove the pork tenderloin from the package and trim off any silver skin – this is a shiny fat type piece that may (or may not) be on part of the tenderloin. Honestly though if you don’t take it off now it is not a big deal, you can cut it off the cooked pork as you are eating it if you need to. Sprinkle the garlic powder, salt and pepper (to lightly cover) over all sides of each piece of pork. Heat a large skillet over medium-high heat and add the pork tenderloins. Let the pork sit without moving for about 3 minutes. Before that it will seem like they are “stuck” to the pan, but after 3 minutes or so the pork tenderloin pieces should release. Rotate the pork tenderloins so that you get each of the outside surfaces browned nicely. Remove the browned pork tenderloin from pan and place in a rectangular baking dish.

Now add the onions to the same pan you used to brown the pork tenderloin and saute them for about 5 minutes. Then carefully add about 1/4 bottle of the wine to deglaze the pan. It will steam up a lot and you need to take a wooden spoon and scrape the bottom of the pan right away to loosen up all of those nice browned bits – they are full of pork flavor! Once you have the bits scraped up, add the rest of the bottle of wine and bring to a boil. Let simmer for 3 minutes. Now pour the onion and wine mixture over the browned pork tenderloin in the baking dish. Now place in the oven and bake for approximately 35-40 minutes. Use your meat thermometer to make sure the pork is at 145° in the thickest part. Remove from the oven and place the pork tenderloins on cutting board to rest. Now pour the liquid from the baking dish into your skillet on high heat and whisk in one package of brown gravy mix. Cook on medium for about 3 minutes to thicken and reduce. Slice your roasted pork tenderloin, after it has rested for about 10 minutes, into about 1/4” thick slices and serve with the onions and top with the red wine gravy.

Penne with Herbs, Tomatoes and Peas

Penne with Herbs, Tomatoes and Peas

Adapted from Cooking Light 

• Ingredients: 
• 8 ounces uncooked veggie penne pasta
• 1 cup frozen green peas, thawed
• 2 tablespoons extra-virgin olive oil
• 6 garlic cloves, thinly sliced
• 3 cups cherry tomatoes, halved
• 1 pkg of turkey sausage, sliced

• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons italian seasoning 
• 
  

Directions: 

1. Cook pasta according to package directions, omitting salt and fat. Add peas during last 2 minutes of cooking. Drain.

2. Heat a large nonstick skillet over medium-low heat. Add oil; swirl to coat. Add garlic and sausage; cook 4 minutes or until garlic begins to brown and sausage is heated through, stirring occasionally. Increase heat to medium-high. Add tomatoes to pan; cook 1 minute. Add pasta mixture, salt, and pepper to pan; cook 3 minutes or until thoroughly heated, stirring occasionally. Stir in seasoning.

Rosemary Apricot Pork Tenderloin

There aren't many pork tenderloin recipes I pass on.  I always have one tenderloin in the freezer, we usually make it once a week.  There are just so many recipes you can try and we always end up with a good amount of leftovers.  This recipe looked perfect for a summer dinner.  It was easy to make and was really good.  The pork was full of flavor, I couldn't get enough of the apricot sauce.  Hubs also gave it two thumbs up and asked for it to be added to our monthly rotation.  Enjoy!

Rosemary Apricot Pork Tenderloin

Courtesy of Taste of Home 

Ingredients

• 3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary, crushed
• 3 tablespoons olive oil, divided
• 4 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 pork tenderloins (1 pound each)
• GLAZE:
• 1 cup apricot preserves
• 3 tablespoons lemon juice
• 2 garlic cloves, minced

Directions

• In a small bowl, combine the rosemary, 1 tablespoon oil, garlic, salt
• and pepper; brush over pork.
• In a large ovenproof skillet, brown pork in remaining oil on all
• sides. Bake at 425° for 15 minutes.
• In a small bowl, combine the glaze ingredients; brush over pork. Bake
• 10-15 minutes longer or until a meat thermometer reads 160°,
• basting occasionally with pan juices. Let stand for 5 minutes before
• slicing. Yield: 8 servings.

• \

Italian Style Shrimp- Clean Eating

This is one of my go to clean eating recipes. 

It's a quick and easy dinner that is perfect for any weeknight.  

It's filling enough that you don't miss the carbs, but if you really wanted you could add brown rice to the mixture.  

Enjoy!

Clean Eating Italian Style Shrimp

Courtesy of Gracious Pantry

*I made a few changes to the recipe, noted in red. 

Ingredients:

• 1 pound frozen, pre-cooked shrimp
• 1 tablespoon dried basil
• 1 teaspoon garlic powder
• 3 tablespoons tomato paste, no sugar added
• 1 tablespoon olive oil
• *1 package of turkey sausage 

Directions:

1. Place all ingredients in a skillet and cook until the shrimp and sausage are warmed through, stirring regularly.

Garlic Lemon Shrimp

One thing I always have in my freezer is frozen cooked shrimp.  

It's quick to thaw and can be used for lots of healthy recipes.  

Last night, the day got away from me. 

It was 5:00 by the time I looked at the clock and I didn't have anything out for dinner. 

I had already played the breakfast for dinner card this week,  I needed something different.  

So, I pulled out my shrimp and by the time it was thawed I had found a recipe. 

Dinner was ready by the time hubs was home. 

I liked it, he liked it. 

Success.  

Garlic Lemon Shrimp

Courtesy of Taste of Home

4 ServingsPrep/Total Time: 20 min.

Ingredients

• 1 pound uncooked large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 garlic cloves, sliced
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 2 tablespoons minced fresh parsley
• Hot cooked pasta or rice

Directions

• In a large skillet, saute shrimp in oil for 3 minutes. Add the
• garlic, lemon juice, cumin and salt; cook and stir until shrimp turn
• pink. Stir in parsley. Serve with pasta or rice. Yield: 4 servings.

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.