Baby Greens Top Pork Chops

This is recipe that was in a Wednesday newspaper supplement - I love this publication b/c it has recipes, coupons, and ads (which I use for price-matching). This is the first time I have actually used one of these recipes, and it turned out great! I paired this entree with roasted potatoes.

Ingredients:
2 3/4-lb pork chops, 1/2 inch thick
2 teaspoons olive oil
2 medium garlic cloves, crushed
2 ounces washed, ready-to-eat baby arugula OR any type of firm lettuce (about 2 cups)
2 tablespoons reduced-fat vinaigrette
Salt and freshly ground pepper

Instructions:
Remove fat from pork.
Heat oil in a non-stick skillet over medium-high heat.
When very hot, add pork. Cook 2 minutes, turn, add garlic to pan and cook 2 more minutes. If you want your pork well-done, cook longer.
Remove pork chops to individual plates.
Salt and pepper cooked sides.
Remove skillet from heat and add arugula and vinaigrette.
Toss well. The leaves should be warm but still firm. Spoon leaves over pork.
(Makes 2 servings)

"Cake Balls"

I used too much almond bark per cake ball and also made my cake balls a little too big - learn from my mistakes: make the cake balls about the size of candy buckeyes and go light on the almond bark.  I tried to make "cake pops" by putting popsickle sticks in them; but, again my cake balls were too big for this to work out.  (See the photos, LOL) Enjoy!

How To Make Them:

1)      Make a chocolate cake (I used Devil’s Food Cake)

2)      Let the cake cool

3)      Use a fork and break up the cake (I did this in a big bowl to avoid spilling cake on the floor)

4)      Mix in some frosting.  Use about a ½ a can of your favorite frosting.  Add in mini chocolate chips.   I think this helps hold the cake ball together and makes them taste very rich.

5)      Roll into balls (be sure to pack them kind of tight).

6)      Drizzle almond bark over them (I used a spoon and a mini spatula for this). 

7)      Then add sprinkles or other candy decoration and let them cool on wax paper.

Pre-Almond Bark: please note that the 2nd one from the left in the top row is close to the correct size :)

Some of mine finished; I used vanilla almond bark

The BEST Breakfast Casserole EVER! "the money maker" -Josh

One of our new clinicians started Friday morning breakfast at work; it was my turn last week and I was determined to make a delicious breakfast casserole and WOW everyone with my domesticity (I think that is a word, LOL).  My colleagues LOVED this meal; I was so happy!  I served it with mini blueberry muffins.  NOTE:  you could make a healthier version of this with low-fat cheese, egg whites, lean meats,  and green veggies.  It would be less savory but still very tasty!

Ingredients:
6 baking potatoes
1 pound ground pork sausage (I used 12 strips of chopped up bacon, instead)
2 tablespoons of butter
1 onion, sliced
2 tablespoons of seasoned salt (I used Lawry's, of course)
1 cup shredded cheddar cheese (I think I used 2 cups)
12 eggs, lightly beaten (I think I used 15, actually)
Salt and pepper to taste
NOW, we have a vegetarian at work, so I put the chopped up bacon on one side and then used 1 small pkg. of frozen spinach, thawed on the other side (see instructions below and see photo)
I imagine that you can add any ingredients that you like such as peppers or mushrooms or chorizo

Instructions:
Preheat oven to 350 degrees.  Lightly grease a medium baking dish.

Prick potatoes with a fork, place on a medium baking sheet, and bake 30 minutes, or until tender but firm (I baked them for 45 minutes).  Remove from heat, cool, peal, and cube.

Melt butter in a large saucepan over medium heat.  Stir potatoes and onions into saucepan, and cooked until potatoes are brown and onion is tender, about 10 minutes.  Sprinkle with seasoning salt.  Place potato mixture into the prepared baking dish.  Cover with sausage (or bacon and spinach or your toppings).  Sprinkle with cheese, top with eggs, and season with salt and pepper.

Bake 30 minutes in the preheated oven, or until eggs are fully cooked.  (I think I baked it for about 45 minutes)

Hodgson Mill Veggie Rotini Quick and Zesty Pasta Salad

I needed a simple salad recipe for a potluck, so I decided on pasta salad.  When I arrived at the grocery store, I spotted this YUMMY vegetable pasta.  The pasta is comprised of four great veggie colors and flavors which made my pasta salad a lot prettier and tastier that the typical pasta salad.  The recipe is on the back of the bag, but I have also listed it below.  I wish I would have taken a photo of the salad after it was completed, because it was a super gorgeous salad!  Very easy and very yummy!

Ingredients:
1 pkg. (16 oz) Hodgson Mill Veggie Rotini
1 red pepper, chopped
1 yellow pepper, chopped
1 green pepper, chopped
Fresh parsley
1 small red onion, chopped
1/2 cup of your favorite dressing (I think I used more like 3/4 or 1 whole cup)
1 tomato (I used 1 pkg. of grape tomatoes)
Any other favorite fresh vegetables, chopped

Instructions:
Prepare pasta according to package directions; drain.  Rinse under cold water and drain again.

In a large bowl, stir together the pasta, peppers, and onions.

In a small bowl, prepare the dressing by stirring together dressing and parsley.  Toss salad with dressing.

Cover and refrigerate salad for a few hours (or overnight - this is what I did).  Add tomatoes to pasta just before serving.

This recipe says it serves 8 people, but I think it could serve more.

Guiltless BBQ Chicken Flatbread Pizza

I threw these together a few nights ago when I was trying to figure out what to do with some leftover chicken and pita. They were amazing! Really satisfied my craving for something yummy while being under 400 calories! Serve with a mixed green salad lightly dressed with olive oil and balsamic vinegar. Delicious!

Ingredients:

For each "pizza"

• 1 flatbread (I used Trader Joe's brand)


• about 1/3 cup chopped chicken (I used rotisserie from the grocery store)


• 1 Tablespoon BBQ sauce
  


• 1/3 - 1/2 cup shredded low-fat cheddar cheese


• 1-2 Tablespoons red bell pepper, diced (optional)


• 1-2 Tablespoons red onions, sliced finely (optional)


• Sprinkle of fresh cilantro, chopped
  

Instructions:

Preheat oven to 400 degrees.

Spread flatbread with BBQ sauce. Then sprinkle on chicken, peppers, and onions. Top with cheese. Bake for 10-15 minutes until crust is crispy and cheese is bubbly. Remove from oven, sprinkle with cilantro and serve!

Bacon, Apple Grilled Cheese

I have so many recipes that I need to upload on the blog...so stay tuned. :)

Ingredients:

White Bread
Bacon (3-4 pieces per sandwich)
Granny Smith Apples, sliced (I leave the peels on, but either way works)
Sharp White Cheddar Cheese

Use a good white bread from the bakery. I have also used sourdough. Sometimes I add a good dijon mustard on the bread too. Basically you can play with it as much as you like. Usually one apple will make two sandwiches, but I like to do one apple per sandwich and serve the extra on the side. Assemble all your ingredients and make just as you would a regular grilled cheese. Be careful because this sandwich is addicting!

Shepard's Pie

This is my version, a slightly healthier take on the standard recipe.

Ingredients:

1 pound lean ground beef
1-2 heads of broccoli
1/4 -1/2 head of cauliflower
1 can green beans
1-2 carrots
1 can diced tomatoes
1.5 - 2 cups grated cheddar cheese
10-12 red potatoes

Instructions:

Brown ground beef until fully cooked. Boil potatoes (with or without skin) until tender. Steam carrots, broccoli, and cauliflower together until crisp tender. Combine ground beef, steamed veggies, green beans, and tomatoes in a large casserole dish. Mash potatoes, adding milk and butter if desired. Top the beef and veggies mix with the mashed potatoes and cover with cheese. Bake at 375 until cheese is melted and everything is warm throughout.