August 23rd, 2008 by alice
Tags: Jewelled, Pilaf, Pork, Quinoa, Tenderloin
INGREDIENTS
- 1 1/2lbspork tenderloins
- 3/4teaspoonlemon pepper
- 3/4teaspoonsalt
- 1tablespoonoil
- 1mediumred onion, chopped
- 1mediumgranny smith apples, peeled, cored, and diced
- 1cup uncookedquinoa, rinsed if necessary
- 2cupschicken broth
- 2mediumcarrots, peeled and shredded
- 3/4cupdried cranberries
- 1/2cupwalnuts, chopped
- 1/2cupfeta cheese, crumbled
DIRECTIONS
- Season pork with 1/2 tsp lemon pepper and 1/2 tsp salt.Heat oil in a large skillet over medium high heat.Brown pork on all sides for 4 minutes or until golden.Remove and set aside.
- In the same skillet, reduce heat to medium and saute the onion and apple 5 minutes, or until tender.
- Add quinoa, stirring 1 minute to toast.
- Add broth, carrots, cranberries, and remaining salt and pepper.Mix well.
- Place pork over top and bring to a boil.Cover, reduce heat to medium low, and simmer 15 minutes until pork is ready, quinoa is tender, and liquid is almost absorbed.
- Remove pork to rest, and let quinoa sit for 2 minutes.
- Stir walnuts and feta cheese into quinoa mixture.Thinly slice pork and serve.
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August 23rd, 2008 by alice
Tags: Burgers, Drive, Point
INGREDIENTS
- 3lbs atleast97% lean ground beef
- 1smallonion, chopped
- 1cupwater
- 1 1/2cupsketchup
- 4tablespoonspaprika
- 2tablespoonschili powder
- 1 1/2teaspoonssalt
- 1/2teaspoonblack pepper
- 1tablespoonworcestershire sauce
- 1tablespoonbrown sugar
DIRECTIONS
- Brown burger and onions.
- Add remaining ingredients and simmer 20 minutes.
- Serve on buns. (Note:WW Points not figured for buns).
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August 23rd, 2008 by admin
Tags: wallpapers
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August 23rd, 2008 by alice
Tags: Chops, Garlic, Grilled, Honey, Lemon, Pork
INGREDIENTS
- 1/2cuplemon juice
- 1/2cuphoney
- 2tablespoonssoy sauce
- 1tablespoondry sherry
- 2garlic cloves, minced
- 4 (4 ounce) leancenter-cut pork chops
DIRECTIONS
- Combine all ingredients except pork chops in a small bowl.
- Place pork in shallow baking dish and pour marinade over pork.Cover and refrigerate 4 hours or overnight.
- Remove from marinade and reserve marinade.Heat the marinade in a small saucepan over medium heat to a simmer.
- Grill pork over medium hot coals 12-15 minutes, turning once during cooking and basting frequently with marinade, until meat termometer registers 155 degrees to 160 degrees F.
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August 23rd, 2008 by alice
Tags: Casserole, Chicken, Stuffing
INGREDIENTS
- 2lbsboneless skinless chicken breasts(about 4)
- 4-5slicesswiss cheese(I like to have a little more on hand though since I love to use extra cheese)
- 1 (10 1/2 ounce)cancream of chicken soup
- 1/2cupwhite wine
- 1 (4 ounce)jarpimiento, chopped
- 3/4cup of meltedunsalted butter
- 2 1/2cupspepperidge Farm Herb Stuffing
DIRECTIONS
- Preheat oven to 350.
- Place chicken in greased 9′ sq. inch baking dish; sprinkle lightly with salt and pepper.
- Cover well with Swiss cheese.
- Combine soup, wine, and pimiento. Pour over chicken and cheese.
- Mix melted margarine with stuffing mix and sprinkle over top. Bake, covered, for 1 hour at 350°F.
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