Sunday, January 21, 2007

POINTS® Value: 12
Servings:  4

Ingredients

1 pound lean pork loin, four 4-oz chops
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 1/2 cup dried bread crumbs
1/2 cup apple(s), chopped
1/2 cup low-fat shredded cheddar cheese
2 Tbsp raisins
2 Tbsp reduced-calorie margarine, melted
2 Tbsp orange juice
1/8 tsp ground cinnamon

Instructions

Preheat oven to 350°F. Cut a pocket in each pork chop along the fat side. Salt and pepper the insides of the pockets.

In a bowl, toss bread crumbs, apple, cheese and raisins together. In a separate bowl combine melted margarine, orange juice and cinnamon; pour over the bread crumb mixture. Mix gently.

Lightly stuff the pork chops with the mixture. Place in a shallow baking pan. Bake 30 minutes or until pork is almost cooked through. Then cover lightly with foil and bake 15 minutes more, or until temperature reaches 145-150°F.

POINTS® Value: 5
Servings:  10

Ingredients

1 medium onion(s), chopped
2 medium garlic clove(s), minced
1 cup carrot(s), chopped
1 Tbsp chili powder, medium-hot
1 tsp dried oregano, crushed
1 small jalapeno pepper(s), seeded, chopped (don’t touch seeds with bare hands) or 1 canned chipotle pepper in adobo, chopped
1/2 tsp table salt
1/2 tsp black pepper, freshly ground
2 pound lean pork tenderloin, trimmed of fat and cut into 1-inch chunks
15 oz canned black beans, drained and rinsed
15 oz canned kidney beans, drained and rinsed
15 oz canned pinto beans, drained and rinsed
1 cup canned tomato puree
29 oz canned diced tomatoes, with green pepper, celery and onion, undrained
6 oz canned tomato paste

Instructions

Combine onion, garlic, carrots, chili powder, oregano, jalapeno, salt and pepper in a 5-quart (or larger) slow cooker; stir. Add remaining ingredients; stir again.

Cover and cook on HIGH setting for 6 to 8 hours. Yields about 1 cup per serving. 

Sunday, September 24, 2006

I just put this in the slow cooker for dinner (took exactly 3 minutes!)

Ingredients:

2 pound boneless beef chuck roast
2 medium onions, cut into 1-in. chunks
large red sweet pepper, cut into 3/4-in. pieces
1 14-ounce jar spaghetti sauce
1-1/2 pound zucchini, cut into 3/4-in. chunks
Salt
Pepper
Hot cooked spaghetti (optional)

Directions

1. Trim fat from roast. Cut roast into 1-inch cubes. Layer beef, onions, and red sweet pepper in slow cooker. Add spaghetti sauce. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 5 hours.

2. If cooking on low, after 9 hours, turn cooker to high. If you are cooking on high already, leave on high and

add zucchini; cook 1 hour more (on high) or until meat is tender.

3. Season to taste with salt and pepper. Serve over hot cooked spaghetti, if desired.

Makes 6 to 8 servings. 

Sunday, September 17, 2006

Ingredients:

1 pound ground beef
1 can cream of corn (you can also do like a cream of mushroom or cream of brocolli soup)
1 can mixed vegetables (I use green peppers and onions)
4 cups instant mashed potatoes
or
8 cups homemade mashed potatoes
1 cup cheddar cheese, shredded
1 small onion, chopped
1 tablespoon garlic salt

Directions:

Brown Ground Beef and add onion, cook until onion is transparent.  In large baking dish, put the ground beef and onion mixture on the bottom.  Cover with cream of corn or cream of some soup you like, then add veggies on top. Spread mashed potatoes on top of everything and sprinkle with cheese. Bake at 350 degrees for 30 minutes.

serves 6

1 package pre-cooked breaded chicken cutlets (4 patties)
1 jar tomato sauce (we like prego)
1 bag of shredded mozzarella cheese (med size)
Assorted Spices - garlic, oregano, basil, pepper
1 lb spaghetti

In a square baking dish (9X9 or smaller) place a thin layer of tomato sauce. Then place chicken over sauce, sprinkle cheese over chicken, and then add more sauce on top of cheese, then add more cheese, then more sauce, and finishing with cheese.  Sprinkle on assorted spices, to your personal taste.  Bake in oven at 350 degrees for 30 minutes.  While chicken is baking, cook spahgetti. 

When everything is ready, I put the spaghetti on the plate, then top it with a piece of chicken and sauce.

Makes four servings.

Friday, January 13, 2006

From Amy:

1 1/2 lbs. beef stew meat (I cut into 1 inch cubes)
1 small bell pepper, chopped (1/2 c.)
3/4 c. 1-inch pieces green beans (I used frozen)
3/4 c. chopped onion
2/3 c. uncooked barley
2/3 c. fresh whole kernel corn (again, I used frozen)
1 1/2 c. water
1 t. salt
1 t. chopped fresh thyme or 1/2 t. dried thyme leaves
1/4 t. pepper
2 cans (14 oz. each) beef broth
2 cans (14.5 oz. each) diced tomatoes with garlic, undrained
1 can (8 oz.) tomato sauce

Mix all ingredients in 3 1/2 to 6 quart slow cooker.  Cover and cook on low heat setting 8 to 9 hours (or high heat setting 4 to 5 hours) or until vegetables and barley are tender.

:9 So easy and delicious!