Ingredients:
6 boneless pork chops
1 tsp thyme
1 tbsp lemon zest
2 tbsp water
Directions:
Sprinkle chops with thyme and lemon zest
Grill the chops (we used our George Foreman Grill) until juices run clear sprinkling with the water midway through the grilling.
Enjoy!
Recipe by Jen!
Sunday, April 3, 2011
Sunday, February 27, 2011
Salisbury Steak & Gravy
Ingredients:
1 lb ground beef
1/4 C. bread crumbs
1 egg, beaten
1 Tbsp dried onion or 1/2 onion, diced
salt
pepper
2 small jars beef gravy
sliced bread
Directions:
Mix ground beef, bread crumbs, egg, onion, salt & pepper gently until well blended.
Form into flattened patties.
Fry on a griddle or in a skillet until juices run clear.
Meanwhile, heat up gravy in a small pot.
Serve beef & gravy over the bread, or if you prefer, egg noodles or rice.
Enjoy!
Recipe by Jen!
1 lb ground beef
1/4 C. bread crumbs
1 egg, beaten
1 Tbsp dried onion or 1/2 onion, diced
salt
pepper
2 small jars beef gravy
sliced bread
Directions:
Mix ground beef, bread crumbs, egg, onion, salt & pepper gently until well blended.
Form into flattened patties.
Fry on a griddle or in a skillet until juices run clear.
Meanwhile, heat up gravy in a small pot.
Serve beef & gravy over the bread, or if you prefer, egg noodles or rice.
Enjoy!
Recipe by Jen!
Beef & Bean Tacos
Ingredients:
1 lb Ground beef
1/2 C. onion
1/2 C. green or red bell pepper
1 Can beans - kidney, pinto or black
1 envelope Taco seasoning
Flour tortillas or hard taco shells
Toppings of your choosing - lettuce, tomato, cheese, salsa, etc.
Directions:
In a skillet, brown ground beef, onion and pepper. When browned, add the Taco seasoning and follow the directions on the envelope. Add beans and heat through. Serve with taco shells and toppings.
Enjoy!
Recipe by Jen!
1 lb Ground beef
1/2 C. onion
1/2 C. green or red bell pepper
1 Can beans - kidney, pinto or black
1 envelope Taco seasoning
Flour tortillas or hard taco shells
Toppings of your choosing - lettuce, tomato, cheese, salsa, etc.
Directions:
In a skillet, brown ground beef, onion and pepper. When browned, add the Taco seasoning and follow the directions on the envelope. Add beans and heat through. Serve with taco shells and toppings.
Enjoy!
Recipe by Jen!
Santa Fe Chicken
Ingredients:
Chicken Leg Quarters
1 Jar Salsa (I prefer Mango Peach Salsa)
Fresh Cilantro
Shredded Cheddar Cheese
Cooked rice - brown, white, whichever you prefer
Directions:
Grill chicken using 1/3 C. Salsa as a baste near the end of grilling.
Heat remaining salsa
To serve, top rice with the grilled chicken, salsa, cheddar cheese and cilantro.
Enjoy!
Recipe by Jen!
Chicken Leg Quarters
1 Jar Salsa (I prefer Mango Peach Salsa)
Fresh Cilantro
Shredded Cheddar Cheese
Cooked rice - brown, white, whichever you prefer
Directions:
Grill chicken using 1/3 C. Salsa as a baste near the end of grilling.
Heat remaining salsa
To serve, top rice with the grilled chicken, salsa, cheddar cheese and cilantro.
Enjoy!
Recipe by Jen!
Wednesday, July 7, 2010
Tuscan Caesar Chicken Wraps
Sprinkle 1.5 lbs chicken tenders with pepper and tuscan seasoning.
Grill until juices run clear (I used our George Foreman grill)
Spread Caesar Salad dressing thinly over one side of a flour tortilla (use between 4-5 tortillas for this recipe)
Lay lettuce leaf over the dressing, then thin tomato slices, cheese slices, 3 of the grilled chicken tenders, and bacon.
Roll up like a burrito and enjoy!
Recipe by Jen!
Grill until juices run clear (I used our George Foreman grill)
Spread Caesar Salad dressing thinly over one side of a flour tortilla (use between 4-5 tortillas for this recipe)
Lay lettuce leaf over the dressing, then thin tomato slices, cheese slices, 3 of the grilled chicken tenders, and bacon.
Roll up like a burrito and enjoy!
Recipe by Jen!
Wednesday, February 24, 2010
Chicken Enchiladas
This recipe is from my good friend, Terri. She shared it with me and I wasn't sure how I'd like it because I don't particularily like Mexican food, however, I'm starting to grow a taste for it. These enchiladas are my new comfort food! They can be as spicy or mild as you like and I have opted for a medium level of spicy-ness. Enjoy!
Ingredients:
2 c chicken (I use canned chicken from Costco)
1 c bell pepper (I use yellor or orange)
1 8 oz. package cream cheese, cubed
1 jar salsa (8 oz), divided (I use Desert Pepper Trading Co.'s Peach Mango Salsa - for those in AZ, I find this at Fry's in the Latin section. For those outside of AZ, you can probably find it in a Kroger grocery store.)
8 6-in flour tortillas (I use the kind that you have to cook, from Costco, but you can also find them at Fry's)
¾ lb Velveeta cheese, cubed
¼ c. milk
Directions:
Stir chicken, peppers, cream cheese, and ½ cup salsa in sauce pan on low heat until cream cheese is melted. Spoon 1/3 c chicken mixture into center of each tortilla and roll up. Place seam side down in lightly greased 12-8 in baking pan. Stir velveeta and milk in saucepan on low heat until smooth. Pour sauce over tortillas and cover with foil. Bake at 350 for 20 minutes or until thoroughly heated. Pour remaining salsa over tortillas.
Ingredients:
2 c chicken (I use canned chicken from Costco)
1 c bell pepper (I use yellor or orange)
1 8 oz. package cream cheese, cubed
1 jar salsa (8 oz), divided (I use Desert Pepper Trading Co.'s Peach Mango Salsa - for those in AZ, I find this at Fry's in the Latin section. For those outside of AZ, you can probably find it in a Kroger grocery store.)
8 6-in flour tortillas (I use the kind that you have to cook, from Costco, but you can also find them at Fry's)
¾ lb Velveeta cheese, cubed
¼ c. milk
Directions:
Stir chicken, peppers, cream cheese, and ½ cup salsa in sauce pan on low heat until cream cheese is melted. Spoon 1/3 c chicken mixture into center of each tortilla and roll up. Place seam side down in lightly greased 12-8 in baking pan. Stir velveeta and milk in saucepan on low heat until smooth. Pour sauce over tortillas and cover with foil. Bake at 350 for 20 minutes or until thoroughly heated. Pour remaining salsa over tortillas.
Tuesday, February 23, 2010
Honey Bunches of Oats w/Fruit & Agave Nectar
Ingredients:
2 Large Strawberries, divided
1 Handful Blueberries, divided
1 Handful Raspberries, divided
1 Banana, divided
Honey Bunches of Oats with Almonds cereal (as much as desired)
Agave Nectar
Skim Milk
Directions:
Cut the Strawberries into small bite-sized pieces. Put half in the bottom of a bowl, with half the blueberries and raspberries. Cut the banana in half length-wise and cut up one half into bite-sized pieces; add to the bowl. Add as much of the cereal as you want. Then top of with the rest of the fruit, cutting as described above. Add agave nectar to taste and the amount of milk that you'd like. Enjoy!
See? I told you it was a simple-one! LOL
Recipe by Jen!
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