Apricot Baked Pork Chops (Aimee)

Ingredients

4-6 Thinly sliced pork chops.
Salt, pepper, garlic powder (to season chops to taste)
For sauce, mix ingredients below together in glass bowl:
1 6oz can tomato paste
1 10 oz jar apricot jam (we use smucker's simply fruit)
1 TB minced garlic
1TB apple cider vinegar
1 tsp salt
1/2 tsp pepper
1/4 (or dash to taste) each: cinnamon, nutmeg, and cloves

Directions:

 
Put oven on broil,
Season each porkchop on one side with salt, pepper, and garlic powder to taste. Broil in oven for five minutes, flip, season other side and broil again for 5 more minutes.

Turn oven down to 350 and place pork chops side by side in glass baking dish and pour sauce on top. Cover with foil and bake @ 350 for 60 minutes, flipping chops over half way through cooking time and stirring sauce around.

Great served over rice.

Menu planning on a budget

Trying to plan a menu on a budget? Check out Krafts website, 5 dinner meals out of 1 bag of groceries.

http://www.kraftrecipes.com/recipes/dinner/1Bag5Dinners/main.aspx

Chicken Club Pizza (Kraft)

Ingredients 

1 can (13.8 oz.) refrigerated pizza crust

1/4 cup  KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise

1/2 cup KRAFT Ranch Dressing, divided

1-1/2 cups  KRAFT Shredded Triple Cheddar Cheese with a Touch of PHILADELPHIA, divided

1-1/2 cups finely chopped cooked chicken

8 slices  OSCAR MAYER Bacon, cooked, crumbled

1-1/2 cups finely shredded lettuce

1   tomato, finely chopped

 

Directions

HEAT oven to 400ºF. UNROLL pizza dough on baking sheet sprayed with cooking spray; press into 15x10-inch rectangle. Bake 10 min. MIX mayo and 1/3 cup dressing; spread onto crust. Top with half the cheese, chicken, remaining cheese and bacon. BAKE 5 min. or until crust is deep golden brown and cheese is melted. Top with lettuce and tomatoes; drizzle with remaining dressing.   

 

 

Redbook's Boneless Buffalo Chicken vs. Chili's Buffalo chicken

Chili's Buffalo Chicken appetizer has 1, 170 calories and 72 grams of fat.

Redbook Boneless Buffalo Chicken has 552 calories and 24 grams of fat. 

Ingredients

• 2/3 cup(s) reduced-fat sour cream
• 2 tablespoon(s) light mayonnaise
• 2 tablespoon(s) cider vinegar
• 6 tablespoon(s) crumbled blue cheese
• 1/2 cup(s) all-purpose flour
• 1/4 cup(s) whole-wheat breadcrumbs
• 2 teaspoon(s) cayenne pepper
• 2 teaspoon(s) salt
• 2 large egg whites
• 6 tablespoon(s) hot red pepper sauce (such as Frank's or Tabasco)
• 1 1/2 pound(s) boneless chicken tenders, cut into 40 pieces
• 2 tablespoon(s) canola oil
• 2 teaspoon(s) unsalted butter
• Celery sticks
• stick(s) Carrot sticks

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Directions

1. In a small bowl, combine sour cream, mayonnaise, cider vinegar, and blue cheese; set aside.
2. In a pie plate or shallow dish, combine flour, breadcrumbs, cayenne, and salt. In a separate bowl, beat egg whites and 1 tablespoon of the red pepper sauce.
3. Dip chicken tenders in egg mixture, then in flour mixture to coat.
4. In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add half the chicken and cook, stirring often, until browned, 4 to 5 minutes. Remove chicken from skillet, set aside, and cover loosely with foil to keep warm. Add remaining oil to pan and cook the rest of the chicken.
5. In a large, microwave-safe bowl, heat remaining hot sauce and butter until melted; add cooked chicken to bowl, tossing to coat. Serve with dressing and celery and carrot sticks.

Caramel Pecan Sticky Buns (Redbook vs. Cinnabon Pecanbon)

Cinnabon Pecanbon has 1, 080 calories and 50 grams of fat.
Redbook's Caramel Pecan Sticky Buns has 372 calories and 15 grams of fat.


Caramel Pecan Sticky Buns (Redbook)

Ingredients

• 1/2 cup(s) dark-brown sugar, packed
• 2 tablespoon(s) unsalted butter
• 2 tablespoon(s) honey
• 1/2 cup(s) pecans, toasted and coarsely chopped
• 1 can(s) (16 1/3-ounce) reduced-fat buttermilk biscuits
• 1/4 cup(s) granulated sugar
• 1 teaspoon(s) ground cinnamon
• 1 tablespoon(s) melted butter
• 1/3 cup(s) confectioners' sugar
• 2 teaspoon(s) low-fat milk

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Directions

1. Heat oven to 400 degrees F. In a small saucepan, heat brown sugar, butter, honey, and 1 tablespoon water over medium heat, until mixture is smooth. Pour into a 9-inch-round cake pan. Sprinkle pecans over mixture, then place biscuits on top of pecans in pan.
2. In a small bowl, combine granulated sugar and cinnamon. Brush each biscuit with melted butter; sprinkle with ­cinnamon-sugar mixture. Bake 20 minutes or until tops of biscuits are browned. Remove from oven and immediately invert onto a wire rack (with foil underneath to catch drips); let cool slightly.
3. In a small bowl, whisk together glaze ingredients and drizzle over buns. Serve warm.

Unstuffed Peppers (Rachel Ray)

Ingredients:

• 1 cup long-grain rice
• 1 pound mild italian sausage, casings discarded
• 2 green bell peppers, chopped
• One 10-ounce package white mushrooms, sliced
• 1 red onion, chopped

Directions:

1. In a large saucepan, bring 2 cups water, the rice and 1/2 teaspoon salt to a boil. Cover the pan, lower the heat and simmer until tender, about 40 minutes. Remove from the heat and let stand, covered, for 10 minutes; fluff with a fork. Meanwhile, heat a large skillet over medium heat. Add 1 tablespoon extra-virgin olive oil and the sausage and cook, breaking up the meat, until browned, about 5 minutes. Using a slotted spoon, transfer the sausage to the rice. Return the skillet to the heat and add 1 more tablespoon olive oil, the bell peppers, mushrooms and onion. Season with salt and pepper and cook until the vegetables are crisp-tender, about 5 minutes. Add the veggies to the sausage and rice and toss.

The "Hot Mess" Burger (Rachel Ray)

 

Ingredients:

• 8 slices bacon
• 3/4 cup thousand island dressing
• 1/4 cup finely chopped dill pickles
• 1/4 cup finely chopped red onion
• 1 to 2 jalapeño chiles, seeded and chopped
• 2 pounds ground beef chuck
• Salt
• 8 slices American cheese
• 4 deli rolls, split and toasted
• 2 cups shredded iceberg lettuce
• One 20-ounce bag frozen sweet potato fries, prepared according to package directions

Directions:

1. In a large skillet, cook the bacon over medium heat until crisp; transfer to a plate to drain. In a small bowl, stir together the dressing, pickles, onion and jalapeños. Crumble in the bacon.
2. Preheat a grill or grill pan to medium-high heat. Form the ground beef into 4 patties and season with salt. Add the patties to the grill and cook, turning once, for about 10 minutes for medium-rare. During the last few minutes of cooking, top the burgers with 2 slices of cheese each.
3. Divide the burgers among the roll bottoms and spoon the dressing on top. Pile high with the lettuce and fries and cover with the roll tops.

Chicken Ragu (Rachel Ray)

"Less fat, but just as much Italian flavor, is found in this chicken tomato sauce. Serve over whole wheat or whole grain pasta."

 

Ingredients

• Salt
• 1 pound whole wheat or whole grain rigatoni or other short-cut pasta
• 3 tablespoons extra virgin olive oil (EVOO)
• 1/4 pound pancetta (a couple thick slices), cut into fine dice
• 1 1/2 pounds chicken thighs, chopped into small, bite-size pieces
• 1 medium to large onion, chopped
• 1 carrot, peeled
• 2-3 sprigs of fresh rosemary, leaves stripped and finely chopped
• 1 bay leaf
• 2-3 garlic cloves, finely chopped
• Black pepper
• 1/2 cup Marsala wine, a couple glugs
• 1 can San Marzano tomatoes (28 ounces)
• Grated Parmigiano Reggiano cheese
• A handful of fresh basil leaves, torn

Preparation

Heat a large pot of water to a boil for the pasta. Salt the water when it boils and cook the pasta to al dente.
In a large skillet, heat 2 tablespoons EVOO over medium-high heat. Brown the pancetta for 3-4 minutes, then add another tablespoon of EVOO. Add the chicken and brown evenly for 5-6 minutes. Add the onion, rosemary, bay leaf and garlic, season with salt and pepper, then grate the carrot with a box grater directly into the pan and stir in. Cook until the vegetables are soft, 5-6 minutes.
Add the Marsala to the chicken and vegetables, stir and reduce for a minute, then add the tomatoes and crush them with a wooden spoon. Simmer for a few minutes to thicken the sauce and combine the flavors.
Drain the pasta and toss with the chicken ragu and cheese. Discard the bay leaf. Garnish with some torn basil. Serve immediately.

Spinach, Bacon and Gruyere Frittata (Fitness magazine)

Only 248 calories, 18 grams of protein, 6 grams of carbohydrates and 17 grams of fat!

Ingredients

• 2    slices turkey bacon
• 3  teaspoons  olive oil
• 1/2  cup  thinly sliced shallots
• 2    packed cups baby spinach
• 6    large eggs
• 2    large egg whites
• 1  tablespoon  low-fat milk
• 1/8  teaspoon  low-fat milk
•     Pinch salt
•     Pinch ground nutmeg
• 1/2  cup  grated Gruyere

Directions

1. Cook the bacon in a 10-inch ovenproof skillet over medium heat until just crisp, 3 to 4 minutes. Transfer bacon to a paper towel-lined plate; wipe drippings from skillet. Crumble bacon.
2. Add 1 teaspoon of the olive oil and the shallots to skillet; saute until soft and slightly golden, about 3 minutes. Add the spinach and saute until wilted, about 1 minute; transfer to a plate and let cool. Rinse and dry skillet.
3. Preheat the broiler. In a large bowl, whisk together the eggs, egg whites, milk, black pepper, salt, nutmeg, bacon, and 5 tablespoons of the Gruyere. Return skillet to the stove; add remaining olive oil. Pour in the egg mixture, stirring to distribute bacon. Arrange spinach and shallots over the top. Reduce heat to medium low and cook, without stirring, until edges begin to set, about 3 minutes. Cover and continue cooking 5 minutes longer or until eggs are almost set.
4. Sprinkle remaining Gruyere over the top and place the frittata under the broiler until eggs are set and top is golden and lightly puffed, 2 to 3 minutes. Remove from broiler. Run a knife around the edges to loosen, and then slice into wedges. 

Coconut-Curry Beef (All You)

Ingredients

• 2  tablespoons  vegetable oil
• 2  pounds  beef chuck roast, cut into 2-inch pieces
• Salt
• 2  large onions, each cut into 8 wedges
• 4  cloves garlic, finely chopped
• 2  tablespoons  finely chopped fresh ginger
• 1  12-oz. can light coconut milk
• 2  tablespoons  packed light brown sugar
• 1  tablespoon  curry powder
• 1  teaspoon  cayenne
• 1  pint cherry tomatoes

Preparation

1. In a large skillet, warm oil over medium-high heat. Sprinkle beef with salt and brown on all sides, in batches if necessary, about 8 minutes total. Transfer to slow cooker along with onions, garlic and ginger.

2. Whisk together coconut milk, brown sugar, curry powder and cayenne and pour over meat. Cover and cook on low until meat is fork-tender, 4 to 5 hours. Stir in cherry tomatoes and let them warm and soften in stew for 15 minutes. Adjust seasonings and serve.

Asian Pasta Stir-Fray (Shape)

I found this in the March 2011 Shape magazine. 

Ingredients:

2 cups whole-wheat penne

2 tsps. whole-wheat flour

2 Tbsp. low-sodium soy sauce

3 Tbsp. red wine vinegar

1/4 cup low-sodium chicken or vegetable broth

1 egg plus 3 egg whites

1 Tbsp olive oil

4 cups baby spinach

3 garlic cloves, minced

2 cups chopped tomatoes

1/4 tsp. crushed red pepper flakes

1/4 fresh pineapple, peeled, cored and cut into thick sticks; or 1 1/4 cups canned pineapple chunks, drained

salt and freshly ground black pepper.

Directions:

1. In a large pot of boiling water, cook pasta until al dente according to package directions; rinse under cold water and drain.

2. Meanwhile, whisk together flour, soy sauce, red wine vinegar, and broth in a small bowl, lightly beat egg and egg whites.

3. In a wok or large skillet, heat oil over medium-high. Add spinach and garlic and stir-fry for about 3 minutes. Drizzle eggs into pan and cook, stirring constantly, for about 1 minute. Stir in tomatoes, red pepper, and soy sauce mixture. Cook for 2 minutes, then increase heat to high and bring to a boil. Add pasta and cook for 2 to 3 minutes or until heated through.

4. Remove from heat, add pineapple, and toss gently to combine. Season with salt and pepper.

Ham and Cheese-stuffed Chicken (Redbook)

Ingredients

• 1/2 cup(s) (about 2 ounces) ham, roughly chopped
• 1/2 cup(s) (about 2 ounces) diced taleggio or fontina cheese
• 4  (6 ounces each) chicken breasts, boneless and skinless
• 1/4 cup(s) all-purpose flour
• 2 large eggs
• 1 cup(s) Italian panko breadcrumbs

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Directions

1. Heat oven to 350 degrees F. In a small bowl, combine ham and cheese.
2. Cut a deep pocket into the thickest side of each chicken breast. Stuff each breast with ham and cheese. Close back up with wooden toothpicks.
3. On a plate, mix flour with 1/4 teaspoon each Kosher salt and pepper. In a bowl, lightly beat eggs. Place breadcrumbs on another plate. Coat chicken in flour mixture, then eggs, then breadcrumbs, shaking off any excess.
4. In a nonstick skillet, heat 4 tablespoons canola oil over medium heat. Cook chicken, turning with tongs, until brown all over, 7 to 8 minutes.
5. Place chicken breasts on a baking sheet and bake for 15 minutes or until cooked through.

Orange Stir-fry chicken (Redbook)

This recipe is only 547 calories and 13 grams of fat compared to Applebee's Crispy Orange Chicken 1,500 calories and 58 grams of fat!!!!

Ingredients

Sauce:

• 3/4 cup(s) orange juice
• 1/4 cup(s) honey
• 2 tablespoon(s) low-sodium soy sauce
• 1 tablespoon(s) cornstarch
• 1 teaspoon(s) grated orange zest
• 1/2 teaspoon(s) hot red pepper flakes

Stir-Fry:

• 1/3 cup(s) all-purpose flour
• 1/4 cup(s) whole-wheat breadcrumbs
• 2   egg whites
• 1 pound(s) boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tablespoon(s) canola oil
• 2 teaspoon(s) minced garlic
• 2 cup(s) (6 ounces) broccoli florets, blanched
• 1 cup(s) (4 ounces) sugar snap peas
• 1 cup(s) (4 ounces) sliced mushrooms
• 1  red bell pepper, seeded, cut into thin strips
• 1 bunch(es) (small) baby bok choy
• 1 can(s) (5-ounce) water chestnuts, drained (about 1 cup)
• 1 cup(s) shredded carrots
• 1/4 cup(s) sliced, toasted almonds
• 1/4 cup(s) crispy Chinese egg noodles

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Directions

1. Combine sauce ingredients.
2. In a pie plate, combine flour and breadcrumbs. In a medium bowl, beat egg whites. Toss chicken pieces in egg whites, then in flour mixture to coat.
3. In a large nonstick skillet or a wok, heat 1 tablespoon of the oil over medium-high heat. Add chicken and cook 4 to 5 minutes, until browned all over; remove from skillet.
4. Add remaining 1 tablespoon oil to skillet. Add garlic and all vegetables except carrots and stir-fry about 3 minutes. Add carrots and stir-fry 30 seconds. Pour sauce into skillet and stir-fry until sauce thickens, about 2 minutes. Add chicken back to skillet and stir-fry 1 minute, until chicken and vegetables are coated with sauce. Remove from heat; sprinkle with almonds and noodles. Serve with steamed rice (3/4 cup cooked rice per serving)

Spinach, Pesto, and Feta-Stuffed Pork Tenderloin with Chunky Tomato Sauce (Lisl)

This is from Lisl's blog! Sounds so good and healthy. :) Thanks for sharing Lisl.

Ingredients

  1 (1-pound) pork tenderloin, trimmed
  1/4 cup basil pesto
  1 cup baby spinach
  1/2 cup of sun dried tomatoes in olive oil (I get mine at Costco)
  1/4 cup (1 ounce) crumbled feta cheese with basil and sun-dried tomatoes
  Olive oil-flavored cooking spray
  1/4 teaspoon black pepper
  1 cup diced fresh tomatoes with balsamic vinegar

Preparation
 
1. Preheat oven to 500°.
2. Cut pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Place pork halves between 2 sheets of heavy-duty plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Spread pesto evenly down length of tenderloin; 

top with spinach and feta and sprinkle with 1/2 of the sundried tomatoes.

Close tenderloin; secure at intervals with wooden picks (about 12). Place pork in a 13 x 9-inch baking pan coated with cooking spray. Coat pork with cooking spray; sprinkle evenly with pepper. Pour tomatoes in balsamic around pork in pan. top with the remaining sundried tomatoes.

 Ready to put in the oven!

 
3. Bake at 500° for 22 minutes or until a thermometer registers 160° (slightly pink). Let stand 5 minutes. Discard wooden picks; cut pork into 8 slices. Serve roasted tomatoes over pork.
this was SO wonderful! I served with a green salad and brown rice.

Char-grilled Veggie Pizza (Brenna's)

Ingredients:

Half red bell pepper, cut into half inch slices
2 tbsp evoo
185g cream cheese(softened)
50g semi-dried tomatoes
1 zucchini, cut into half inch slices
1 tbsp basil pesto
28cm Pizza base(fresh is best-of course!)
1/4 cup whole black pitted olives

Directions:
Brush veggies with oil and cook on a char-grill pan until golden brown and just cooked through. Combine pesto and 125g cream cheese and spread over pizza base. Top with char-grilled vegetables, semi-dried tomatoes and olives. Dollop the remaining cream cheese on top. Bake at 400F for 10-15 min until the base has browned and pizza is hot. Serve immediately.

You can use any veggies you like. Sometimes I add chicken to it too.

Creamy Ranch Taco Mac (Aimee's)

Ingredients:

1 1/4 Lbs ground turkey or beef
8 oz macaroni, or spirals, or rotini
1 onion chopped
1tb minced garlic
1 14 oz can diced tomatoes with mild green chiles
2 TB taco seasoning
2 TB ranch seasoning (from packet)
3 oz cream cheese
1/2 cup sour cream
1 cup cheddar cheese

Directions:

Cook pasta, drain but reserve 1/2 cup of pasta h2o
In large saute pan, brown meat, add onions and garlic. Add taco and ranch seasonings, salt and pepper to taste. Add diced tomatoes and cook on low-med about 5 minutes. Stir in sour cream and cream cheese. Add pasta and reserved pasta water. Stir and simmer 3 mins or so to thicken sauce and reduce liquid. If desired, top with 1 cup cheddar cheese

Sounds like yummy comfort food that the kids would like!

Apple Berry Salsa

Ingredients:

2	medium Granny Smith apples
1	pint strawberries, diced (about 1 1/2 cups)
2	kiwi, peeled and diced
1	small orange
2	tablespoons packed brown sugar
2	tablespoons apple jelly or apricot jam
	Baked Cinnamon Chips

Directions:

1. Peel, core and slice apples using Apple Peeler/Corer/Slicer. Coarsely chop apple slices using Food Chopper. Dice strawberries and kiwi using Chef's Knife. Place fruit in Small Batter Bowl.
2. Zest orange using Zester/Scorer to measure 1 teaspoon zest. Juice orange using Juicer to measure 2 tablespoons juice. Add orange zest, juice, brown sugar and jelly to fruit mixture; mix gently. Refrigerate until ready to serve.
3. Spoon into serving bowl. Serve with Baked Cinnamon Chips.

Yield: 3 cups (16 servings)

Nutrients per serving: (Low Fat) (3 tablespoons salsa): Calories 30, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 8 g, Protein 0 g Sodium 0 mg, Fiber 1 g

Diabetic exchanges per serving (3 tablespoons salsa): 1/2 fruit (1/2 carb) 

Baked Cinnamon Chips

8 - 7" flour tortillas

1 Tbsp water

1/4 tsp ground cinnamon

Directions:

1. Preheat oven to 400ºF. Split each pita pocket in half horizontally; cut each round into eight wedges. Arrange half of the pita wedges in a single layer on Large Round Stone with Handles.
2. Bake 8-10 minutes or until chips are lightly browned and crisp. Remove from baking stone; cool completely. Repeat with remaining pita wedges.

Yield: 96 pita chips (12 servings)

Nutrients per serving: (Low Fat) Nutrients per serving (8 chips): Calories 80, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 17 g, Protein 3 g, Sodium 160 mg, Fiber less than 1 g

Diabetic exchanges per serving (8 chips): 1 starch (1 carb)

Cook's Tips: When purchasing pita bread, be sure to buy pita bread rounds that have pockets so they can be split in half.

Use the Pizza Cutter to quickly and easily cut the pita rounds into even wedges.