Ingredients
1 Tbsp chopped onion
¼ C butter
3 C fresh bread crumbs
2 C chopped apples
¼ C chopped celery
¼ C Craisins
¼ C chicken broth
2 Tbsp fresh or dried parsley
¼ tsp salt
6 (1 ¼ inch) thick, boneless pork chops
Salt and pepper to taste
1 Tbsp vegetable oil
Directions:
Preheat oven to 350°
Melt butter in a large skillet and sauté onion until tender.
Remove from heat and add breadcrumbs, apples, craisins, celery, chicken broth, parsley, salt and pepper. Mix well.
Cut a large pocket in the side of each pork chip; season inside and out with salt and pepper to taste.
Spoon apple mixture into pockets.
Heat oil in a skillet on medium heat and brown chops on both sides.
Place browned chops in an un-greased 9 X 13 inch baking dish.
Cover with foil and bake 30 minutes.
Remove foil and bake an additional 30 min or until juices run clear.
Ingredients:
1 T Olive Oil
1 T Butter
2 lbs. Beef Stew meat
8-10 oz Shortcut carrots or 4-6 large carrots, peeled and sliced large
10 oz Pearl onions, trimmed and peeled
4 Garlic cloves, minced
2 TBSP Tomato paste
¼ cup flour
1 TBSP Brown sugar
1 TBSP Worcestershire sauce
12 oz Guinness beer
1 cup red wine
1 cup beef broth
2 Bay leaves
2 TBSP Parsley chopped
Salt and Pepper
Directions:
Serve with a good mound of Colcannon.
Ingredients:
4 oz Smoked Salmon
¼ c Sun Dried Tomatoes
1 TBSP Olive Oil
1 clove Garlic, minced
1 c Heavy Whipping Cream
¼ c snipped fresh chives, extra for garnish
¼ tsp. Dry Mustard
2 tsp. Lemon Juice
12 oz Cooked fettuccini (according to package directions)
2 TBSP fresh grated Parmesan cheese, extra for garnish
Directions:
Ingredients:
4 large baking potatoes (about 3-1/4 pounds)
1 tablespoon olive oil
3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
1/4 cup butter, cubed
2/3 cup heavy whipping cream
1/4 cup sour cream
2 cups (8 ounces) shredded cheddar cheese, divided 6 bacon strips, cooked and crumbled, divided
2 green onions, sliced, divided Additional sour cream, optional
Directions:
Preheat oven to 375°. Scrub potatoes; cute into small cubes. Brush with oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Place in a foil-lined 15x10x1-in. baking pan; roast 30-45 min or until tender. Cool slightly. Place into a sprayed 9 x 13 inch casserole pan.
In a small saucepan, melt butter over medium heat. Whisk in whipping cream and 1/4 cup sour cream. Add 1-1/2 cups cheese; stir until melted. Remove from heat; Ppour over potatoes Sprinkle potatoes with remaining cheese and bacon.
Bake 30-35 minutes or until heated through. Sprinkle with remaining green onion. If desired, serve with additional sour cream. Yield: 8 servings.
Ingredients:
½ tablespoon extra virgin olive oil
1 bell pepper, diced (any color)
1 onion, diced
1 (4-ounce) can diced green chilis
½ teaspoon garlic powder
¼ teaspoon chili powder
⅛ teaspoon red pepper flakes
5 eggs
4 egg whites
1 cup skim milk
¼ teaspoon salt
black pepper, to taste
10 slices light whole grain sandwich bread
¼ pound lower sodium sliced ham, cut into 1-inch pieces
2 Roma tomatoes, seeded and diced
1 cup Shredded Mexican cheese
Directions:
Grease a 9×13-inch casserole dish with cooking spray and set aside.
Heat a large skillet over medium-high heat and add the oil, bell pepper, and onion. Cook until they begin to soften, 4-6 minutes.
Reduce the heat to medium-low and add the diced green chilies, garlic powder, chili powder, and red pepper flakes, cooking for an additional 1-2 minutes. Remove the skillet from the heat. In a large mixing bowl, or in the bowl of a stand mixer with the whisk attachment, whisk together the eggs, egg whites, milk, salt, and pepper.
Slice the bread into 1 to 2-inch cubes and place on the bottom of the prepared casserole dish. Spread the ham, cooked vegetables, and tomatoes over the bread. Pour the egg mixture over the casserole and tightly cover the casserole dish with foil. Store in the refrigerator for several hours, to overnight.
When ready to bake, preheat the oven to 350° F. Top the casserole with the shredded Mexican cheese and bake uncovered for 35-40 minutes, or until the eggs are set.
Ingredients:
8 ounces of lean ground beef
8 ounces bacon, chopped
1 cup chopped onion
1 (16 ounce) can pork and beans in tomato sauce, undrained
1 (16 ounce) can lima beans or a 15-1/2-ounce can butter beans, rinsed and drained
1 (16 ounce) can kidney beans, rinsed and drained
3/4 cup packed brown sugar
1/2 cup water
1/2 cup ketchup
2 teaspoons vinegar
1 teaspoon dry mustard
Directions:
In a large skillet, cook beef, bacon and onion. Stir occasionally until meat is browned and onion is tender and drain off the fat. In a 3-quart casserole dish, combine the three cans of beans, brown sugar, water, ketchup, vinegar and mustard. Stir in meat mixture until well combined.
Cover and bake for 45 to 50 minutes at 350 degrees, or until heated through.
Ingredients:
3 c shredded cooked chicken breast or a 28 oz can, drained
1/3 cup Franks Original Red Hot Sauce
1/3 cup Ranch salad dressing
6 oz egg noodles, cooked and drained
14 oz Alfredo sauce
¼ c shredded Parmesan cheese
¼ c crumbled blue cheese
6 slices Provolone cheese
¼ c shredded cheddar cheese
Salt and Pepper
Directions:
Preheat oven to 350* Pan spray a 9 x13 in casserole pan.
In a large bowl combine the chicken and red hot sauce. Stir in Alfredo, pasta, ranch dressing, salt and pepper and ½ c Cheddar cheese. Spoon the chicken mixture in a baking dish. Cover with the Provolone cheese and sprinkle with the cheddar cheese.
Bake covered for 25 minutes until mixture is hot and bubbling and cheese is melted.
Ingredients:
3 cups cooked chicken, chopped
1 cup sour cream
1 can cream of chicken soup
¼ cup diced onion
2 cups shredded cheddar cheese, divided
1 medium bag Nacho cheese Doritos, crushed
½ tsp garlic powder
Salt and peppe
Directions:
Preheat oven to 350*. Lightly spray a 9 X 13 inch pan with cooking spray. Spread the bottom of the pan with half of the Doritos. Mix together remaining ingredients in a large bowl, using 1 cup of the cheddar cheese. Pour this mixture onto the layer of Doritos. Top with remaining cheese and Doritos Bake uncovered 30 minutes or until bubbly.
Ingredients:
2 Tbsp. olive oil
4 scallions, sliced
½ tsp. salt
½ tsp. black pepper, divided
1 Tbsp. chopped garlic
1 red bell pepper, diced
1 yellow bell pepper, diced
2 cups chopped broccoli
5 English muffins, toasted and torn into pieces
1 cup grated Monterey Jack
1 cup grated cheddar, divided
9 eggs
2 ½ cups whole milk
2 Tbsp. Dijon mustard
Directions:
In a large skillet, heat oil on medium for 30 seconds.
Add scallions, salt, and ¼ tsp black pepper.
Cook for 3 minutes.
Add garlic, bell peppers, and broccoli and cook for 7 minutes.
Coat a 9-by-13-inch baking dish with cooking spray.
Line with English muffins.
Top with vegetable mixture, Monterey Jack, and ½ cup cheddar.
In a large bowl, whisk eggs, milk, and mustard.
Add ¼ tsp pepper.
Pour eggs over vegetables and cheese.
Cover with foil and refrigerate for 4 hours for overnight.
Preheat oven to 350°.
Bake strata, covered, for 30 minutes.
Remove foil and sprinkle with ½ cup cheddar.
Bake for 25 minutes more or until golden brown and set in center.
Cool for 10 minutes.
Ingredients:
1 lb sausage
1½ oz pork gravy mix
1 c cheddar cheese shredded
6 eggs
½ c milk
Salt to taste
Pepper to taste
1 can (8oz) biscuits
Directions:
Preheat oven to 350°.
Spray a 9×13 pan.
Take and line the bottom of the pan with 1″ size biscuit pieces.
Brown the sausage and scatter over biscuits.
Sprinkle with cheddar cheese.
Whisk eggs and milk with a pinch of salt and pepper pour over the pan.
Make gravy mix and pour over.
Bake in oven for about 30-45 minutes.
