Parmesan Pork Roast

I didn't get a very great picture of these, because we had company over and I feel stupid snapping pictures while they are all waiting to eat. :) But this was a delicious VERY easy-to-make pork roast! (One you can literally throw in and forget about until dinner!) I loved the mixture of basil and Parmesan. I think it gave the tender pork such a good flavor. I think I made this whole dish for under $7. I think that's a pretty good deal when you are feeding a crew!

Parmesan Pork Roast (Simple and Delicious)
1 boneless whole pork loin roast (4 pounds)
2/3 cup grated Parmesan cheese
1/2 cup honey
3 tablespoons soy sauce
2 tablespoons dried basil
2 tablespoons minced garlic
2 tablespoons Olive Oil
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water

Cut roast in half. Transfer to a 3-qt. slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 5-1/2 to 6 hours or until a meat thermometer reads 160° and meat is tender.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy. Yield: 10 servings.

Nutrition Facts: 5 ounces cooked pork with 3 tablespoons gravy equals 330 calories, 13 g fat (4 g saturated fat), 95 mg cholesterol, 529 mg sodium, 15 g carbohydrate, trace fiber, 38 g protein.

Egg Salad Pockets

First of all, I am really excited to finally know how to properly make a hard boiled egg. Sound so easy- you just boil an egg, right? Wrong! You don't know how many times I have messed that one up! I finally figured it out though- 5 minutes of boil, take it off the heat, put the lid on, and 20 minutes of steaming. Then you take it out and put it in ice cold water or into the fridge. There you have it and it takes a lot longer than you thing, so do it ahead of time! Well, I was able to use my new found skills with this yummy recipe. And it's a good thing too- Easter is just around the corner! :) I thought it was brilliant! I added a tiny bit of cooked chicken, but you really don't have to- the egg was great, and it was a good mix of seasonings. Can you believe I bought special whole wheat pita pockets just for the occasion, but I put this one off too long, so by the time I got to this one, the pitas were all moldy. I was quite up-set! I HATE IT WHEN FOOD GOES BAD! I didn't even have any bread around, so be got creative and just put it on some lettuce with croutons, and it was actually really good. Necessity is the mother of invention. :)

Egg Salad Pockets (Simple and Delicious)
1 package (3 ounces) cream cheese, softened
1/4 cup Miracle Whip (I subbed plain yogurt)
1 celery rib, finely chopped (I used more to make it stretch)
2 tablespoons finely chopped onion
1 tablespoon sweet pickle relish (I'm just not a fan, so I just chopped up a bunch of pickles)
3/4 teaspoon dill weed
1/2 teaspoon salt
1/2 teaspoon ground mustard
6 hard-cooked eggs, chopped
3 pita breads (6 inches), halved
6 lettuce leaves

In a small bowl, combine cream cheese and Miracle Whip. Add the celery, onion, relish, dill weed, salt and mustard. Gently stir in eggs. Line pita halves with lettuce; fill each with 1/2 cup egg salad. Yield: 3 servings.

The Ultimate Chocolate Chip Study Break Cookies

This in another recipe from Kathleen. I KNOW! She has been spoiling me with amazing cookies! This was equally delicious and a lot like the Oatmeal Raisin. All in all, I'm feelin' really happy to have these in my recipe box! GEMS!

The Ultimate Chocolate Chip Study Break Cookies

By Kathleen Tribble

Ingredients:

1 cup (2 sticks) SALTED butter, cold & cubed

3/4 cup granulated organic sugar

3/4 cup Sucanat Sucanat is granulated, unprocessed, sugar cane (means it actually still has nutrition!) and is sold in the bulk bins at the Co-op. It is my favorite sugar and I use it almost exclusively. It has a rich wonderful flavor. Here's a link to read more about it.
http://www.wholesomesweeteners.com/brands/Wholesome_Sweeteners/Fair_Trade_Certified_Organic_Sucanat.html

2 large eggs

1 TABLESPOON real vanilla extract

3 1/4 cup King Arthur unbleached 100% White Whole Wheat flour

1/2 teaspoon REAL salt brand salt

3/4 teaspoon aluminum free baking powder (Bob's Red Mill)

1/4 teaspoon aluminum free baking soda (Bob's Red Mill)

1.5 cups semi-sweet chocolate chips

3/4 cup walnut pieces

1/4 cup pecan pieces

Directions:

1. Preheat oven to 335 (just turn dial halfway between 325 and 350).

2. Fit a stand mixer with paddle. Cream butter and sugars together. Scrape mixing bowl with spatula as needed. Add eggs one at a time and beat well before adding the next. Then add the tablespoon of pure vanilla and mix well.

3. In a large bowl, whisk together flour, salt, baking powder, baking soda, chocolate chips and nuts.

4. With mixer on low, slowly tap in dry ingredients into wet and mix until blended (does not take long).

5. Use a large size cookie scoop (I use Pampered Chef) and scoop onto wax paper lined jelly roll pan. No need to cover pan. You will have about 22 domed scoops (unless you ate some cookie dough!) Place in freezer for a couple of hours or until firm.

6. Freezing is an essential step. You will not get the crisp outside and soft inside or the same thickness unless you freeze the dough. You can transfer frozen scoops all together into a zip style freezer bag for later baking (like single servings for a fresh baked cookie any time).

7. When ready to bake, place 6 frozen cookies on a Silpat lined rimless baking sheet. Be sure oven is preheated! Bake 10 minutes. Open oven and flatten cookies slightly with the back of a wooden spoon. Bake for 3 minutes more. You may need to adjust the bake times unique to your oven and taste preferences. Cookies will be slightly golden on the edges, but still a little undercooked-looking on the top.

8. Let cool completely on the baking sheet. Have a second baking sheet ready so you can alternate between the two. Cooling on the sheet is an essential step to set the cookie inside just right.

9. Serve or freeze baked cookies in zip style freezer bag. Easy to reheat single servings of cookies in a counter top convection oven for 2-3 minutes for that fresh baked melty chocolate warmth.

Crepes and a Bosch

WARNING: "Not to brag, but"... I am going to brag. Did I mention my husband got me a Bosch for Christmas. Well, he did. And, yes... he IS the best. And yes, it IS the best! I was admittedly sceptical at first. I grew up with a Blendteck Kitchen Champ (which is also very awesome!) that my mom swears by, so I was nervous whether or not this would be the right fit... but I AM SO HAPPY with it! I feel so incredibly spoiled! I make bread (SO EASILY) every week! That is my favorite part about it, but I have also loved making yummy smoothies in the blender and it came with this great recipe book called "Sensible Cooking." I have found a few recipes in there I really like. This crepe recipe was one of them. I love that it leans towards the healthier ingedients, but you still get that thin, delicous crepe in the end. You even use the blender to mix this one, so it is so easy to mix and just poor onto the crepe pan! (Although you can just mix it in a bowl as well.) Anyway, I'm done bragging now, but I am thankful for the BEST husband and an awesome mixer, and a really yummy crepe recipe. I won't be sharing the husband or the mixer, but I'll pass on the recipe, just to "even" out the scales a very little bit. :) Happy cooking!

Whole Wheat Crepes
(Bosch: Dixie Shaw-Nutrition Lifestyles)

3/4 cup fresh ground whole wheat flour (spring whole wheat is best- sifting out the bran for this recipe.) (I just used the plain whole wheat, unsifted and it was great.)
3/4 cup soy milk or milk of choice
2 eggs
1 T honey
1 T olive oil
dash of cinnamon

Combine ingredients in blender and process 1 minutes. If time allows, refrigerate about 30 minutes to 1 hour. Brush bottom of a 6 inch nonstick skillet or crepe pan with oil or butter. When pan is hot pour about 3 T batter into hot pan. Tilt pan in all directions until batter covers pan in a thin film. Cook crepe one minute. Turn or flip crepe and cook addition 30 seconds on other side.

The Ultimate Chewy Oatmeal Study Break Cookies

You know how not so long ago, I thought I found the "ultimate Oatmeal Blond Raisin cookie"... well, this one is really giving it a run for the money! Kathleen brought these this amazing "original" recipe by, and I dare say, the other recipe has found it's match. These were so chewy and delicious! Just perfect- she even threw the blond raisins in there for me! And as if that's not enough, this might tip the scales, she used whole wheat! It didn't even taste like it! I feel loved! Thank you Kathleen!

The Ultimate Chewy Oatmeal Study Break Cookies

By Kathleen Tribble

Ingredients:

1 cup (2 sticks) salted butter, cold & cubed

1 1/3 cup Sucanat (Here is a little side note from Kathleen about Sucanat. "Sucanat is granulated, unprocessed, sugar cane (means it actually still has nutrition!) and is sold in the bulk bins at the Co-op. It is my favorite sugar and I use it almost exclusively. It has a rich wonderful flavor. Here's a link to read more about it.
http://www.wholesomesweeteners.com/brands/Wholesome_Sweeteners/Fair_Trade_Certified_Organic_Sucanat.html")

2 eggs

1 TABLESPOON real vanilla extract

¾ cup golden raisins, soaked for at least 30 minutes to plump & soften

1 ½ cup white whole wheat flour

1 teaspoon aluminum free baking soda (Bob’s Red Mill)

1 teaspoon ground cinnamon

½ teaspoon Real salt brand salt

3 cups oats, any kind

1 cup walnut pieces

Directions:

1. Preheat oven to 335 (just turn dial halfway between 325 and 350).

2. Fit a stand mixer with paddle. Cream butter and sugar together. Scrape mixing bowl with spatula as needed. Add eggs one at a time and beat well before adding the next. Then add the tablespoon of pure vanilla and mix well. Lastly mix in raisins on lowest speed.

3. In a large bowl, whisk together flour, baking soda, cinnamon, salt, oats, and nuts.

4. With mixer on low, slowly tap in dry ingredients into wet and mix until blended (does not take long).

5. Use a large size cookie scoop (I use Pampered Chef) and scoop onto wax paper lined jelly roll pan. No need to cover pan. You will have about 25 domed scoops (unless you ate some cookie dough!) Place in freezer for a couple of hours or until firm.

6. Freezing is an essential step. You will not get the crisp outside and soft inside or the same thickness unless you freeze the dough. You can transfer frozen scoops all together into a zip style freezer bag for later baking (like single servings for a fresh baked cookie any time).

7. When ready to bake, place 6 frozen cookies on a Silpat lined rimless baking sheet. Be sure oven is preheated! Bake 10 minutes. Open oven and flatten cookies slightly with the back of a wooden spoon. Bake for 3 minutes more. You may need to adjust the bake times unique to your oven and taste preferences. Cookies will be slightly golden on the edges, but still a little undercooked-looking on the top.

8. Let cool completely on the baking sheet. Have a second baking sheet ready so you can alternate between the two. Cooling on the sheet is an essential step to set the cookie inside just right.

9. Serve or freeze baked cookies in zip style freezer bag. Easy to reheat single servings of cookies in a counter top convection oven for 2-3 minutes for that fresh baked warmth.

Homemade Mac & Cheese

I was taking dinner to a friend with kids, and I figured you are always safe with Mac & Cheese, right? But I couldn't just whip out a box of Kraft, so I bumped it up a big notch and found this delicious recipe on The Pioneer Woman Cooks. I have always loved her step by step instructions and her sense of humor. I was going to post the recipe, but I'll just send you straight to her site for "more detailed" instructions.

Homemade Maceroni and Cheese From The Pioneer Woman

Gingerbread Waffles Smothered in Blackberry Syrup

Doug promised to make the girls waffles for breakfast and boy was I glad he did! Can you believe my cute husband whipped up these beauties? :) Unfortunately, our waffle iron broke a while back, and we didn't realize until half way through the recipe. Luckily, we were able to whip out the sandwich maker and it worked just fine- I thought they were cute little triangle waffles. :) And of coarse I have to make some yummy syrup to go on top! The combination was dynamite! Thanks Doug! (*This recipe came from "Where's Mom Now That I Need Her?"- a gift to Doug from his mom when he was out on his own... it's a good one! :) She taught him well, wouldn't you say!

Gingerbread Waffles
1/4 C butter or margarine
1/2 C brown sugar, packed
1/2 cup light molasses
2 eggs, well beaten
1 cup milk
2 cup sifted flour
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
1 tsp ginger
1/4 tsp allspice
1/2 tsp salt
Optional topping: 2 bananas, sliced and 1/2 cup whipping cream, whipped

Cream butter, brown sugar, molasses, egg, and milk. Sift together flour, baking powder, ginger, allspice, and salt; add to molasses mixture. Bake on greased waffle iron. Top with sliced bananas and whipped cream.

For the Syrup:
I have posted these syrup recipes before. I just kind of make it up as I go, most of the time. This time I used frozen blackberries. (They have really big seeds, but they are tasty.) But it is usually the same general concept. I really liked how this one turned out, but the "very berry" is still my favorite.

Very Berry Syrup
Rasberry Sauce

Not Just "For the Birds..."

My friend Kathleen is amazing! We have been doing a fun little joyschool group with our kids. We switch off teaching, and on Kathleen's day, they made fun little bird feeders, and she sent the kids home with these yummy little snacks. I thought they were pretty tasty, so of coarse I have to post them! :) I also included her trips for the little bird feeders!

Seed Snacks

½ cup plus 1 Tablespoon brown rice flour

¼ cup oat bran

½ teaspoon aluminum-free baking powder

½ cup raw organic sunflower seeds

¼ cup raw organic sesame seeds

¼ cup raw organic pumpkin seeds

¼ cup organic currants (or raisins cut in half)

3 Tablespoons Sunspire Grain Sweetened Chocolate Chips (or mini chips)

¼ teaspoon sea salt

--------------------------

2 Tablespoons flax meal

¼ cup pure maple syrup

2 Tablespoons Almond Milk or Rice Milk

1.5 teaspoons blackstrap molasses

2 teaspoons pure vanilla extract

2 Tablespoons plain olive oil (not extra virgin)

1. Preheat oven to 350.
2. Stir first 10 ingredients together in a bowl.
3. In another bowl stir together flax meal, maple syrup, and milk. Then add molasses, vanilla and ilk and stir together until combined.
4. Mix wet ingredients with the dry and stir until combined.
5. Drop by small cookie scoops of batter onto baking sheet with a Silpat mat of parchment paper. Lightly flatten each scoop with the backside of the cookie scoop.
6. Bake 13-14 minutes, cool slightly and transfer to cookie rack to cool completely.

Yield: 10-12 cookies

I usually make a double batch; they freeze very well. These are so healthy you can eat them for breakfast!

Pine-cone Bird Feeders:

Use a 50/50 mixture of creamy peanut butter and another fat (suet/margarine/Crisco) and spread on a pine cone. Straight peanut butter can be fatal to birds. Roll in wild birdseed and place outside for some very lucky birdies to enjoy!

Coconut Curry Chicken Stew

Holy Moly! (How do you even spell that?) This was a STINKIN' GOOD SOUP! I found it in the Cooking Club of America Magazine. It didn't have a picture- it is hard for me to get past that, but I thought it sounded pretty good, so I gave it a try and I am so glad I did! I was blown away! My hubby is not such a big sweet potato fan, but he loves curry, and curry has such a strong over powering flavor that it totally masked the sweet-potato (which I love) so we were both happy! Even my girls liked this one! I thought the cilantro and the coconut milk were brilliant, making it so fresh and creamy! LOVED IT! Try this one! No- seriously... TRY IT! So good!

Coconut Curry Chicken Stew

2 tablespoons canola oil

1 1/2 cups sliced halved onion

1 1/4 lb. boneless skinless chicken thighs, cut into 1-inch pieces (Took a little short cut and just used a can of chicken- saved a lot of time and still tasted great. Be sure to include the broth! :)

1/4 teaspoon salt

1/4 cup curry powder, preferably Madras (I used some of the powder, but I also used a curry cube used to make the sauces- you find them in the Asian section. I think it enhanced it.)

2 large garlic cloves, minced

3 cups cubed sweet potatoes (1 inch) (about 1 1/2 medium sweet potatoes)* (sweet potatoes or yams? I know they are different, but is it ok to use them interchangeably? I did.)

1 (14-oz.) can lower-sodium chicken broth

1 (14.5-oz.) can light coconut milk

4 tablespoons chopped cilantro, divided

1. Heat oil in large pot over medium-high heat until hot. Cook onion 2 minutes or until it begins to soften, stirring occasionally. Add chicken; sprinkle with salt. Cook and stir 3 to 5 minutes or until chicken begins to brown.

2. Add curry powder and garlic; cook and stir 1 minute. Add sweet potatoes and broth; bring to a boil. Reduce heat to medium-low to low; simmer 10 to 12 minutes or until sweet potatoes are tender and chicken is no longer pink in center.

3. Stir in coconut milk and 2 tablespoons of the cilantro; simmer 3 to 5 minutes or until heated through. Sprinkle with remaining 2 tablespoons cilantro.

TIP *Look for deep orange-colored sweet potatoes, often labeled as yams.

4 (about 1 1/2-cup) servings

PER SERVING: 445 calories, 23 g total fat (7 g saturated fat), 34 g protein, 26.5 g carbohydrate, 85 mg cholesterol, 510 mg sodium, 3.5 g fiber

Panko-Crusted Eggplant Parmesan

Wouldn't you agree that an eggplant is the most beautiful thing! I had to buy one just to let it sit so beautifully purple and smooth on my counter.... then in my fridge... then in my mind for a week or two wondering exactly what to do with it. I have truthfully never eaten eggplant- and in and of itself- I must say, beauty is mostly only skin deep. :) They are not the most amazing tasting creatures, but I thought this recipe (found at the Dr.'s office in Family Circle magazine) did a great job of disguise their blandness in crusty Parmesan and rich tomato sauce.

*Side Note about the sauce. The actual sauce in the picture is some that my sweet husband made. It was one of those busy nights for me and I had a friend over. He came home, saw noodles and spaghetti sauces on the counter and put "two and two together." :) I just had to smile when it was all over and he said, "What are those for when he saw my eggplant slices on a baking sheet. :) He was really so sweet to help. Anyway, I wish I could give you the recipe to his sauce, because it was fabulous, probably a lot better then this one. But if you are going to explore the possibilities of eggplant, definitely add this one to the list. :)

Panko-Crusted Eggplant Parmesan

Eggplant
3/4 cup panko Japanese bread crumbs (I used regular seasoned bread crumbs.)
1/4 cup grated Parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
3 egg whites
1 large eggplant, about 1 1/2 pounds, cut into 1/2-inch slices (about 16 slices)

Sauce and Pasta
4 cloves garlic, peeled and sliced
2 cans (14 1/2 ounces each) no-salt-added diced tomatoes
1 1/2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/2 cup fresh basil
1/2 cup shredded part-skim mozzarella
1/2 pound angel hair pasta, cooked following package directions

1. Eggplant: Heat oven to 400 degrees. Place a large rack on a baking sheet and spray with nonstick cooking spray.
2. In a pie plate, mix together panko, Parmesan cheese, oregano, salt and pepper. In a second pie plate, lightly whisk egg whites.
3. Dip each slice of eggplant into egg whites and then into panko mixture, coating both sides. Place eggplant on prepared baking rack. Bake at 400 degrees for 45 minutes, until browned and tender. (My oven cooks pretty hot, but I had to take them out early because they were burning- this was a little long for me.)
4. Sauce: While eggplant is baking, make sauce. Coat a medium-size nonstick skillet with nonstick cooking spray and place over medium heat. Cook garlic until lightly browned, about 3 minutes, stirring occasionally. Add tomatoes, oregano, salt and red pepper flakes. Simmer, stirring occasionally, for 10 minutes. Tear basil into bite-size pieces and stir in.
5. Overlap eggplant slices slightly on the baking sheet, making four piles. Spoon sauce evenly over each portion (reserve a quarter of it for serving) and evenly sprinkle with mozzarella cheese. Bake an additional 10 minutes.
6. Serve eggplant with cooked pasta and reserved sauce.

Per Serving 416 calories; 6 g fat (3 g sat.); 21 g protein; 72 g carbohydrate; 10 g fiber; 856 mg sodium; 12 mg cholesterol

The Ultimate Oatmeal Blond-Rasin Cookies

I just love my dad! He is so good to me! I love that EVERY TIME I call and he answers the phone, he cheerfully sings, "Lyddie, Lyddie, Lyddie..." I can just count on it, and it makes my heart smile! :) His birthday is just around the corner and of course I had to mail him his FAVORITE cookies, which happened to be Oatmeal Blond-Rasin Cookies. I, too, love the blond raisins, they are a little more, but worth the price! :) So I have been on a "quest" of sorts to find the "ultimate" recipe for my Dad. I came across this one from Smitten Kitchen and really liked it- I thought she had some good tips, so I left her cometary. Her's were much thicker, because as you can see, I was not patient enough. I needed to let mine refrigerate longer. But I was stripping gears-- I mean, when you are baking cookies, you are baking cookies, not throwing the batter in the fridge! But I wish I had, because I think they would have been completely perfect. I settled for almost perfect. :) I did, however, make some additions that I think bumped it up a notch, because I like some good spice in mine!
HAPPY BIRTHDAY DAD! I LOVE YOU TO THE STARS AND BACK!

Thick, Chewy Oatmeal Raisin Cookies

The last trick to getting a really thick, chewy cookie is to chill the dough before you bake it. You can scoop it and then chill it, or, if you’re like us, scoop it, freeze them and store them in a freezer bag so you can bake them as you wish. I find they’re always thicker when baked from the cold — only a couple extra minutes baking is needed.

This is a half recipe. It makes a couple dozen standard-size cookies. (I get more because I make them tinier.) I always feel like I’m swimming in cookies when I make the full volume, but if you’re feeding a crowd, go ahead and double it. (As for me, I'm totally down with swimming in cookies if you are going to go to the trouble of baking them-- DOUBLE THESE BABIES!!! 2 dozen was not enough! :)

1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon (also add a pinch of nutmeg, cloves, pumkpin pie spice, and all spice-- gives it such a yummy spicy flavor!)
1/4 teaspoon salt (I often use a half teaspoon, but I like more salt in my baked goods)
1 1/2 cups rolled oats
3/4 cup raisins (Use the blond raisins if you can!)
1/2 cup walnuts, chopped (optional)

Preheat oven to 350°F (175°C).

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.

At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slightly less thick.

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

Baked Shredded Beef Taquitoes with Cilantro-Lime Bean Sauce

I have had quite a few extra corn tortillas in the fridge, and I was excited to find a good use for them (that uses a lot! :) This was a pretty good recipe too, (from http://fortheloveofcooking-recipes.blogspot.com/2009/04/baked-shredded-beef-taquitos_14.html) but I did feel like it was pretty dry by the end, so I came up with my own sauce to pour over top or dip in. (Of coarse you can always use the typical sour cream, guacamole, or salsa.) This was pretty good though, and baking rather than deep frying, makes it a lot healthier! Save yourself some money by making a big batch and freezing some for a quick meal later. (Then you don't have to buy the high fat store version! :)

Shredded Beef:
1 1/2 lbs of round roast (chuck roast is flavorful but isn't as lean)
1 7 oz can of whole green chiles reserve the juice
1 tbsp olive oil
1 tbsp chili powder
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1 tsp cumin powder
1 tsp dried oregano
4-5 cloves of chopped garlic
1-2 cups of beef broth

Preheat oven to 275 degrees. Heat olive oil in a Dutch oven. Combine seasonings and rub onto the meat thoroughly. Sear the meat in the olive oil on all sides. Spread the green chiles over the roast. Add beef broth, reserved green chile juice and chopped garlic. Cover pan and place in oven. Cook 4-5 hours until the beef shreds easily. Check on roast every couple of hours to make sure there is plenty of liquid... if it's low add more broth. You can also cook this dish on the stove top or in a crock-pot. Shred the meat and mix into the remaining liquid. Taste and re season if necessary. Set aside and let cool.Baked Taquitos:
Corn Tortillas (I ended up going through almost 2, 16 oz. packages)

Baked Taquitos:
Corn Tortillas
Shredded beef
Olive oil cooking spray

Preheat the oven to 425 degrees. Wrap corn tortillas in damp paper towels for 1-2 minutes in the microwave to soften. Place a bit shredded beef in the center of the tortilla then roll. Place, seam side down, on a baking sheet that's been coated with cooking spray. Finish rolling the rest of the taquitos, then spray each of them with cooking spray and bake for 5-6 minutes then turn over and cook for an additional 5-6 minutes or until crispy and golden brown.

Cilantro-Lime Bean Sauce
1 (14.5 oz.) can Mexican Fiesta Tomatoes Diced with Lime Juice and Cilantro (they have a kick)
1 (14.5) can Refried Beans
1 cup plain yogurt
(or ½ cup sour cream and ¼ cup milk)

Stir together over medium heat.

Mom's Meat Loaf

This is a simple meatloaf recipe you can make in a hurry. I found it in Simple and Delicious, and although it isn't my favorite meatloaf recipe, it is always nice to be able to throw it together pretty quick on a busy night.

Mom's Meat Loaf
1 egg, lightly beaten
1 can (5-1/2 oz.) V8 juice
1/2 cup seasoned bread crumbs
1 envelope onion soup mix
1/4 cup grated Parmesan cheese
1/4 tsp. garlic powder
1-1/2 lbs. ground beef
1/3 cup ketchup

In a large bowl, combine the egg, V8 juice, bread crumbs, soup mix, cheese and garlic powder. Crumble beef over mixture and mix well. Pat into an ungreased 9x5 inch loaf pan. Bake uncovered at 350 for 30 minutes. Spread ketchup over top; bake 5-10 minutes longer or until no longer pink. (It took mine about 10-15 minutes longer before it was done and I turned the heat up a bit.)

Au Gratin Potato Pancakes

I can't stand the name "Au Gratin". I know it must be something foreign, but I immediately conjure up this image of rotting potatoes- the one you find at the bottom of the potato bag, that you reached in and smooshed and you can't get the smell off your hands, or out of the house for that matter. The ones that literally smell as bad as the worst poopy diaper ever! Ok... let's not even go there! Sorry... omit the stupid name and the mental image, and now visualize soft mashed potatoes with a sensational blend of spices and a lightly crusted surface. Much better! This was a grand-prize winner in the Simple and Delicious "Sensational Spuds" competition, and it already looked good, but that blue ribbon tipped it over the edge. I knew I would have to give this one a try. Their winners are usually worth trying out. This ended up becoming a favorite! I mixed everything the night before (for some reason, I am rarely in the mood that morning, just waking up I guess :) and it was so easy to fry up. They were really tasty- the girls wanted seconds. I really liked the mixture of spices! And this is a fabulous way to use up the leftover mashed potatoes! (Just set some aside after you have boiled the spuds, because it isn't supposed to have butter or milk.) Makes a great breakfast or side dish!

Au Gratin Potato Pancakes (NOT Rotten :)
2 cups mashed potatoes (without added milk and butter)
1 egg, lightly beaten
1 tablespoon minced chives
1 teaspoon minced fresh parsley
3/4 teaspoon salt
1/8 teaspoon dried minced garlic
1/8 teaspoon pepper
Dash dried rosemary, crushed
1/2 cup shredded sharp cheddar cheese
4 tablespoons canola oil, divided

In a large bowl, combine the first eight ingredients. Stir in cheese.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil; press lightly to flatten. Cook in batches for 2-3 minutes on each side or until golden brown, using remaining oil as needed. Drain on paper towels. Yield: 8 potato pancakes.

Nutrition Facts: 2 pancakes equals 267 calories, 19 g fat (4 g saturated fat), 68 mg cholesterol, 567 mg sodium, 16 g carbohydrate, 3 g fiber, 6 g protein.

Santa Fe Skillet

I know I have been posting a bunch from the Simple and Delicious magazine, but it is just full of winners- fast and easy meals that taste great! This was one of those. I whipped this up in no time and found a good use for some left-over salsa that was about to go bad. I know it was probably "cheating" but I had just a bit of cream left (probably about 1/4 cup) and I poured it in. It made it rich and creamy. I thought the whole dish was great.

Santa Fe Skillet
1 pound lean ground beef (90% lean) (I used turkey burger.)
1 small onion, chopped
1 package (6 ounces) four-cheese corkscrew pasta mix (I just used whole wheat spiral noodles and added a bit of extra cheese- even a little Parmesan, because who has that "four-cheese pasta mix" on hand?)
2 cups salsa
1 cup hot water
1 tablespoon chili powder
1/2 teaspoon salt
Dash cayenne pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup (4 ounces) shredded cheddar cheese
Sour cream, optional

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir the pasta, contents of seasoning packet, salsa, water, chili powder, salt and cayenne into the skillet.
Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until pasta is tender, adding more water if necessary. Stir in tomatoes; sprinkle with olives and cheese. Cover and simmer for 3-4 minutes or until heated through. Serve with sour cream if desired. Yield: 6 servings.

Nutrition Facts: 1-1/4 cup (calculated without sour cream) equals 287 calories, 10 g fat (3 g saturated fat), 49 mg cholesterol, 1,061 mg sodium, 29 g carbohydrate, 3 g fiber, 19 g protein.