Barbecued pork with Sweet Potatoes & Apples March 5

on Hegland pottery

plated with scallions

RECIPE Barbecued pork with Sweet Potatoes & Apples March 5 serves 4, 308 calories, tested March 8

INGREDIENTS

garlic flavor nonstick spray (forget it)
2 tbsp barbecue sauce
2 Tbsp chopped mango chutney or orange marmalade, or peaches
2 tsp soy sauce
one 12 oz pork tenderloin, or any meat (chicken, etc, even fish)
2 royal gala or other red apples, quartered, cored and cut in 3/4 inch wedges
3/4 tsp curry powder
1/2 tsp salt
1 medium sweet potatoes (about 1 lb) peeled, cut in half crosswise, then thinly sliced lengthwise 8 scallions ends trimmed

another option,
small portions for snack

DIRECTIONS

Heat oven to 500 F. Line 2 rimmed baking sheets with foil; coat foil with garlic spray

Mix barbecue sauce, chutney and soy sauce; spread over pork. Place pork on one side of one lined pan, apples on other side. Coat apples with garlic spray, sprinkle with 1/4 tsp curry powder and 1/8 tsp salt.

Spread sweet potatoes in other pan; coat with garlic spray, then sprinkle with remaining curry powder and salt.

Roast 12 minutes or until potatoes are tender. Remove potatoes to a serving platter; cover to keep warm. Put scallions in pan with pork; coat with garlic spray. Roast 5 minutes or until meat thermometer inserted in thickest part of pork registers 160 F and scallions and apples are tender.

Slice pork; add to platter along with apples and scallions. 

Sausage & Peppers Meat Loaf March 4

Sausage & Peppers Meat Loaf March 4, 8 servings, 410 calories, tested March 6

this is my favorite
dish, it's like spaghetti
and meatballs...
the meatloaf tastes salty
to me, probably a combo
of the sausage and the
cheese, like to make it
again, but a little
concerned....

INGREDIENTS
1 1/2 cups barilla sweet peppers & Garlic Pasta Sauce, I used 4 cloves of garlic and regular INEXPENSIVE pasta sauce like less then two bucks, and just threw in 1/2 24 ounce jar
1 lb hot or sweet italian port sausage, removed from casings, too much work, I used turkey sausage from a tube...easy peasy
1 lb lean ground beef, I went for it
3/4 cup fresh bread crumbs, just grabbed some bread I had sitting around and pulverized it in my bitty NINJA (I bought for 19 bucks)
3/4 cup finely chopped onion (too much measuring, cut an onion in half an yea for the NINJA)
1/4 cup grated romano or parmesan, one of my staples threw in a handful
1 large eggs, ok I threw in 2 medium
2 tsp minced garlic (NINJA pulverized 4 cloves or was it 5, I have a bag of whole peeled garlic cloves I froze from Costco, you know, the place where you buy something and you have enough for an army)
2 tsp fennel seeds (optional) 1/2 tsp each salt and pepper), once again, fennel seed, oops I forgot but I threw in a bunch of black pepper to spice it up, maybe a teaspoon, NO SALT)

Just 7 more hours to
go!!!!!!!

DIRECTIONS

To ease removal of loaf from cooker, fold two 24 inch long pieces foil in half lengthwise twice. Place strips across each other, forming a "+" in bottom of a 3/14 qt or larger slow cooker. Press strips against inside of cooker letting ends hand over outside.

Mix 1/2 cup pasta sauce with remaining ingredients in a large bowl until well blended. Form into a 7 1/2 x 4 1/2 x 2 1/ inch loaf. Place in cooker

Cover and cook on low 5 to 8 hours or until a meat thermometer inserted in center of loaf registers 165 F

Heat rest of sauce, serve at table.  SERVE with pasta salad as side dish.

That took a long time!!

ready for the frig

leftover makes great sandwiches.                                          

February 25, recipe, BEEF STEW CASSEROLE

February 25, recipe
BEEF STEW CASSEROLE, 8 servings

Ingredients
1 1/2 lb 1 inch cubes beef chuck (for stew)
1/4 cup all-purpose flour
1 1/2 Tbsp vegetable oil
2 cans (about 14 oz each)beef broth
1 large onion, sliced
1 tbsp minced garlic
3 lb small sweet potatoes
1 lb each carrots and parsnips
3 ribs celery
1 Tbsp butter
1/4 tsp salt

Directions
Position racks to divide oven in thirds. Heat oven to 325 F

Coat beef with flour. Heat oil in a Dutch oven over medium-high heat. Add beef and brown. Add broth, onion and garlic, bring to a boil. Cover tightly and place stew on one oven rack, potatoes on other rack. Bake 30 minutes.

Cut carrots, parsnips and celery into 1 inch lengths; stir into stew. Cover and bake 45 minutes or until vegetables are tender when pierced.

Peel potatoes and mash with butter and salt. Bake and serve, or cool, cover separately and refrigerate up to 3 days.

TO SERVE Heat oven to 40 F . Skim fat off stew, then spoon into a shallow 3 1/2 qt baking dish; spread potatoes over top. Bake 50 minutes or until bubbly around edges and hot in center.

calories 488, fiber 9 grams

Recipe, February 7, CHUNKY BEEF CHILI (slow cooker)

Recipe, February 7
CHUNKY BEEF CHILI (slow cooker) (8 servings)

Ingredients
2 lb lean beef chuck, but for stew
1 can (28 oz) chunky-style tomatoes in puree, undrained
1 1/2 cups chopped onions
12 oz beer or 1 1/2 cups water
1 can (4.5 oz) chopped green chiles
1/4 cup tomato paste
3 Tbsp chili powder
1 1/2 Tbsp minced garlic
2 tsp ground cumin
1 1/4 tsp salt
1/4 tsp ground cinnamon
1/4 cup smooth peanut butter
3 cans (15 to 16 oz each) roman or pinto beans rinsed
1/2 cup chopped cilantro

Directions
Mix all ingredients except peanut butter, beans and cilantro in a 4 qt or larger slow cooker.

Cover and cook on low 7 to 9 hours until beef is tender. Stir in peanut butter until blended, then stir in beans.

Cover and cook 5 minutes, or until beans are hot. Stir in cilantro

Calories 377, fiber 8 grams

RECIPE 3 February, SHEPHERD'S PIE

RECIPE 3
February
SHEPHERD'S PIE (5 servings)

 Ingredients
1 lb ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 tsp dried thyme leaves
1/4 tsp pepper
3 cups frozen mixed vegetables
1 can (14.5 oz) diced tomatoes, drained
1 jar gravy (heinz bistro au jus)
1 contained (2 lb) refrigerated mashed potatoes
2 Tbsp grated parmesan

Directions
Heat broiler. Heat ovenproof nonstick skillet over medium-high heat. Add ground beef, onion, garlic, thyme and pepper; cook, breaking up meat, 5 minutes or until browned. Stir in vegetables, tomatoes and gravy; simmer, covered, 5 minutes.

Meanwhile, heat potatoes in microwave as package directs. Drop spoonfuls of potatoes on top of beef mixture; sprinkle with Parmesan. Place under broiler for 3 to 5 minutes until topping is browned.

549 calores, fiber 7 grams

RECIPE 2/1 BEEF, SHIITAKE & BARLEY SOUP

February 1
Recipe 1. Beef, Shiitake & Barley Soup (6 servings)

Ingredients
3 tsp oil, divided
12 oz lean beef chuck for stew, cut into bite-size pieces
1 large onion, chopped
2 large carrots, diced
12 oz shiitake mushrooms, stems discarded and caps sliced
2 tsp minced garlic
4 cups chicken broth
2 cups water
1/2 cup barley (not quick-cooking)
3/4 tsp kosher salt, or to taste
1/4 tsp freshly ground pepper

Directions
Heat 1 tsp oil in a 5-qt pot over medium-high heat. Add beef; cook 4 to 5 minutes until brownded. With slotted spoon, transfer beef to plate.

Add remaining 2 tsp oil to pot. Saute onion and carrots 3 minutes. Add mushrooms and garlic; saute 3 minutes more.

Return beef to pot. Add broth, water, barley, salt and pepper; bring to a boil. Reduce heat and simmer, covered, 30 minutes or until meat and barley are tender. Season with salt to taste.

Calories 206, fiber 5 g.