Thursday, January 29, 2009

Garlic Pork Chops

Tonight I got inventive. I took 2 pork chops and seasoned them with Natures Seasoning, salt, and fresh garlic.

2 Pork Chops
4-5 cloves fresh garlic, chopped
Natures Seasoning

Put your meat in a pan add seasonings and garlic. Put a little bit of water in the bottom of the dish. This will help to keep the meat moist.

Cover and bake. I bake mine at 375 for about 30-45 minutes.

Ketchup Boy, aka my husband, says to tell you all it is delicious. LOL

Wednesday, January 28, 2009

No Bake Cookies

I made these tonight and they are wonderful!

2 squares of chocolate or ¼ cup of cocoa
1 stick of margarine
2 cups white sugar
½ cup milk
½ cup peanut butter
3 cups oatmeal
1 tsp. vanilla


Mix first 4 ingredients in a large pot. Bring to a full boil. Boil for exactly 1.5 minutes. Remove from heat. Add peanut butter, oatmeal, and vanilla. Mix together and spoon onto wax paper a let cool.

Flaxseed Morning Glory Muffins

Here is the link to the original Recipe. It came from the Eat Better America Website.

I am dying to try these because I need something quick to grab in the morning. It got great reviews, I am going to make them Friday.

Wake up to delicious warm muffins chock-full of goodness—apples, carrots, flaxseed, soymilk and high fiber cereal. From eatbetteramerica.
Prep Time:15 min
Start to Finish:40 min
makes:12 muffins

1 cup Fiber One® original bran cereal
2/3 cup vanilla soymilk
1 1/4 cups Gold Medal® all-purpose flour
1/2 cup ground flaxseed or flaxseed meal
3/4 cup chopped apple
1/2 cup packed brown sugar
1/2 cup finely shredded carrot
1/4 cup flaked coconut
3 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup fat-free egg product
1 tablespoon canola or vegetable oil
1 teaspoon vanilla

1.Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups. Spray bottoms only of baking cups with cooking spray. (Muffins will stick if baking cups are not sprayed.) Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).

2.In large bowl, mix cereal and soymilk; let stand about 5 minutes or until cereal is softened. Stir in remaining ingredients. Divide batter evenly among muffin cups.

3.Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Immediately remove muffins from pan to cooling rack. Serve warm.

High Altitude (3500-6500 ft): Decrease baking powder to 2 1/2 teaspoons.

Nutritional Information
1 Muffin: Calories 170 (Calories from Fat 40); Total Fat 4g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 280mg; Total Carbohydrate 28g (Dietary Fiber 4g, Sugars 11g); Protein 4g % Daily Value*: Vitamin A 20%; Vitamin C 0%; Calcium 15%; Iron 15% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 2 MyPyramid Servings: 1 oz-equivalents Grains, 1 oz-equivalents Meat & Beans *% Daily Values are based on a 2,000 calorie diet.

Friday, January 23, 2009

Black Bean ,Corn, and Turkey Chili

I was asked to share this so here you go. Click here to see it on the Campbell's website.

Black Bean, Corn and Turkey Chili
From: Campbell's Kitchen
Prep: 15 minutes
Cook: 40 minutes
Serves: 6

Ingredients: 1
tbsp. vegetable oil
1 lb. ground turkey
1 large onion, chopped (about 1 cup)
2 tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano leaves, crushed
1/2 tsp. ground black pepper
1/4 tsp. garlic powder or 2 cloves garlic, minced
1 3/4 cups Swanson® Chicken Broth (Regular, Natural GoodnessTM or Certified Organic) (I use Kitchen Basics)
1 cup Pace® Chunky Salsa (Any kind will work so use your favorite salsa.)
1 tbsp. sugar 1 can (about 15 ounces) black beans, rinsed and drained
1 can (about 16 ounces) whole kernel corn, drained

Heat the oil in a 4-quart saucepan over medium-high heat. Add the turkey, onion, chili powder, cumin, oregano, black pepper and garlic powder. Cook until the turkey is well browned, stirring often to separate meat. Stir the broth, salsa, sugar, beans and corn in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the mixture is hot and bubbling.

Tip: Serve with warm restaurant tortilla chips. For dessert serve with sliced watermelon and brownies.

Nutrition Information Swanson® Chicken Broth : Calories 289, Total Fat 10g, Saturated Fat 2g, Cholesterol 60mg, Sodium 803mg, Total Carbohydrate 31g, Dietary Fiber 7g, Protein 21g, Vitamin A 19%DV, Vitamin C 13%DV, Calcium 5%DV, Iron 18%DVSwanson® Natural GoodnessTM Chicken Broth : Calories 288, Total Fat 10g, Saturated Fat 2g, Cholesterol 61mg, Sodium 907mg, Total Carbohydrate 31g, Dietary Fiber 7g, Protein 20g, Vitamin A 19%DV, Vitamin C 13%DV, Calcium 5%DV, Iron 18%DV

Wednesday, January 21, 2009

Mexican Steak Stir-Fry

I made this recipe last night and it is yummy. Ketchup Boy even ate it....after picking out the tomatoes, bell peppers, and zucchini. LOL

Mexican Steak Stir-Fry
Source: Betty Crocker's New Eat and Lose Weight:
Category: Quick Entree

3/4 Pound beef boneless sirloin, cut into 1x1/2 -inch pieces
1 Medium onion, chopped
1 Small green bell pepper, chopped (1/2 cup)
1 Cup frozen whole kernel corn
1/2 Cup Salsa
1 Medium zucchini, sliced (2 cups)
1 Can (16 ounces) pinto beans, rinsed and drained
1 Can (16 ounces) no-salt-added whole tomatoes, undrained

Spray 12-inch nonstick skillet with nonstick cooking spray; heat over medium-high heat.
Cook beef, onion, and bell pepper in skillet 4 to 5 minutes, stirring frequently, until beef is no longer pink.

Stir in remaining ingredients, breaking up tomatoes. Cook about 5 minutes, stirring occasionally until zucchini is tender and mixture is hot.

Variations: Add Black Pepper and Red Pepper
Serve with rice.

Serves: 4
Prep Time: 12 min
Cook Time: 10 min
Total Time: 22 min