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Tag Archives: Easy Weeknight dinner

Slow Cooker Lemon Pork Tenderloin

I know that I have said this several times before but cooking is so relaxing and a therapeutic hobby. I love it how I can just go into the kitchen start preparing a recipe and practically forget everything for a short time. My most favorite thing about it is rubbing spice mixture in my meats and marinating them in the fridge for several hours. I don’t know why it is but for some odd, reason it’s like some sort of therapy.

This zesty pork tenderloin is incredibly juicy and savory. It completely knocked my socks off when I took my first bite. Marinating the pork tenderloin the evening before placing it into the slow cooker was the perfect charm to making it even more flavorful and tender. If you have leftovers it tastes even better the next day.

Lemon Pork Tenderloin

Ingredients

1 2 lb pork tenderloin

2 lemons juiced

1/4 C Bragg or soy sauce

6 Garlic cloves, minced

2 Tbsp Worcestershire sauce

1 Tbsp extra virgin olive oil

Cornstarch Slurry: 1 teaspoon cornstarch whisked into two teaspoons of cold water (Optional)

Directions

Use a 6-quart crockpot insert. Place the pork tenderloin into the bottom of an airtight container, and add the lemon juice, Bragg, garlic, Worcestershire sauce, and oil. Close tightly, and refrigerate overnight. In the morning, dump the container contents into the crockpot, and cook on low for seven to nine hours. If you’d like to thicken the crock drippings before serving, you can whisk in the cornstarch slurry. slice the meat thinly and serve with rice.

 

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Source 365 Slow Cooker Suppers

 

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Baked Western Omelet

Don’t you just love the taste and the health benefits of eggs, but you don’t like the chore of standing over the stove to flip, stir, or babysit them as they cook?

Here’s a perfect solution to your dilemma give yourself a rest and jazz up your family’s morning or evening with this Baked Western Omelet. It’s an easy, hands-off and nutritious way to feed a group for breakfast, brunch, lunch or dinner! Loaded with veggies and high in protein, this is a dish that will keep you lean, strong, and 100% satisfied!

BAKED WESTERN OMELET

INGREDIENTS

8 eggs (or use 4 eggs and 6 egg whites)
1 C milk
½ tsp seasoned salt
8 oz diced cooked ham
½ C shredded cheddar cheese
½ C finely chopped onion
½ C finely chopped green bell pepper
½ C finely chopped red bell pepper
Fresh chives, for garnish (optional)

INSTRUCTIONS

Preheat the oven to 350 degrees. Line an 8-inch-square baking dish with parchment paper and lightly grease it with non-stick cooking spray.

Combine the eggs, milk, and seasoned salt together in a large bowl. Stir in the ham, cheese, onion, and bell peppers. Next, pour the egg mixture into the previously prepared baking dish. Bake for forty-five minutes to one hour, or until the eggs are cooked through and the omelet is set. Cut into squares and garnish with chives, if desired.

Source The Seasoned Mom

 

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Parmesan-Crusted Chicken

This is an uncomplicated recipe to prepare for your family on a busy weeknight, or it would make an excellent meal to take over to your friend(s) who is sick or for a mom who recently had a baby. It’s not overwhelmingly seasoned, but it has just enough flavor to satisfy your taste buds.

Parmesan-Crusted Chicken

Ingredients

4 boneless, chicken breast cut into halves pounded thin

1/2 C Duke’s Mayonnaise

1/2 C grated parmesan cheese

1/2 C Progresso Italian seasoned or plain bread crumbs

1 Tbsp Italian seasoning

Hot cooked pasta and salad for serving optional

Instructions

Use a four or six-quart slow cooker.

In a small bowl combine the Mayonnaise, cheese, bread crumbs and Italian seasoning. Set aside. Place the chicken onto a cutting board or parchment paper and spread the Mayonnaise mixture evenly over on top of the chicken. Cover and cook on LOW for five to six hours or on HIGH for about three hours. Serve warm with pasta and a salad.

Source 365 Slow Cooker Suppers

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Root Beer Pulled Pork

I hardly ever drink soda. I am serious about it too! The only time I have myself a thing of soda is during special occasions. Whenever I want some soda pop I go for my all-time favorite Root Beer, it’s so yummy! Ohh, you know what I love? Root Beer Floats. Those things are scrumptious! One of these days I will teach you how to make a fancy Root Beer float. Yum, yum!

 Okay, back today’s recipe!

When I noticed that root beer was the in the title of the recipe, I, of course, became excited. So I grabbed a can of root beer and my trusty crockpot to cook a pork shoulder for this juicy Root Beer Pulled Pork. The thought of cooking it in root beer probably sounds a little goofy, but it acts as a tenderizer, and it too adds a unique flavor. You totally have to give this one a try. I promise you won’t regret it!

Crockpot Root Beer Pulled Pork

Ingredients

3 lbs of pork butt or shoulder
1 can of A&W Root Beer
1 18oz bottle Sweet Baby Ray’s BBQ sauce or your favorite

Directions

1. Place the pork in your crockpot and pour the can of root beer on top. Cover and cook on LOW for six-eight hours. You should be able to shred the meat easily with a fork when it’s finished cooking. After four-five hours check to see if your meat is browning to your taste and is tender enough to pull. You may need a little more or less than six hours depending on your crockpot and the cut of meat.

2. After the pork is finished cooking, drain the root beer and shred the pork with two forks on a large plate or chopping block. Place the shredded pork back into your slow cooker and add about eight teen ounces of your favorite BBQ sauce and stir to mix. Let warm for approximately fifteen minutes before serving. Serve by itself or on toasted hamburger buns or sandwich rolls. Add cheese and or coleslaw if you prefer.

Court’s Cooking notes:

To give the pork more flavor, in a small bowl combine one teaspoon salt, one teaspoon pepper, one teaspoon garlic powder and stir until mixed well. Then get a small handful of the mixture and rub it all over the meat, place it in an airtight container. Then pour  1/3 cup of Bragg’s all over the pork and seal the container tight. Place it in the fridge and leave it overnight. Also, you can cook this pork with a can of Dr. Pepper, Pepsi or Coke. But Root Beer is my favorite.

Source Listotic

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Famous Butter Chicken

Here’s a funny fact about me, on the days I don’t use my crockpot, I not only enjoy keeping my hands super active by making a main and side dish once a week (Usually either on Mondays or Thursdays) but too will do other little things, while I am cooking. Here are some of the extra stuff I do to keep my other senses busy; drinking coffee, occasionally eat a relatively healthy snack, cleaning the kitchen as I cook, listening to music or watching television. What extra things do you like to do while you are cooking?

The other night while I was drinking my coffee, watching television and eating some Ritz crackers I cooked this delicious Famous Butter Chicken. The side dish was Roasted Broccoli and Cauliflower with Parmesan & Garlic. Moreover, to make the chicken cook a little faster as mine were huge, I cut mine into strips, and I probably should have used garlic powder instead of garlic salt as AllRecipes.com have garlic salt listed as one of the ingredients. Considering I am trying to make healthier eating choices. Although, it’s pretty complicated. Oh well, I will do a better job next time!

The preparation of this dish is so quick and easy. Here’s the basic lowdown: chicken is submerged in beaten eggs and cracker crumbs, then baked with butter. The chicken is so tender and juicy. Excellent flavor! There were absolutely no leftovers.

Famous Butter Chicken

4 boneless, skinless chicken breasts, cut into strips
2 eggs, beaten
1 C crushed Ritz crackers or similar butter crackers
1/2 C butter unsalted, cut into slices
1/2 tsp garlic powder
a dash of pepper to taste

Preheat oven to 375 degrees F. Line a 9×13 baking pan with foil or parchment paper and lightly grease it with non-stick cooking spray.

1. Place crushed crackers and garlic powder in a medium-size shallow bowl. Place eggs (beaten) in another separate medium-size shallow bowl. Dip one chicken strip at a time in the eggs, and coat it well, then dip it into the cracker crumbs, coating well on all sides. Place chicken pieces side-by-side in baking dish.

2. Top chicken evenly with the pieces of butter. Bake in the oven for forty to forty-five minutes or until chicken is ready and internal temperature has reached a safe minimum of 165 degrees F internal temperature.

Source allrecipes.com

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 Slow-Cooker Chicken Burrito Bowls

 

Slow-Cooker Chicken Burrito Bowls

1 to 1 1/2 lbs boneless skinless chicken breasts, chicken thighs, or a blend
1 14.5-oz can diced tomatoes
1 C chicken stock, divided, plus more if required
2 tsp chili powder
2 tsp salt
1/4 tsp cayenne pepper, optional
1 tsp cumin
1 C brown rice, not quick cooking rice
1 15-oz can Goya black beans, drained and rinsed
1 C frozen corn

Optional toppings: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce

Directions

1. Add the chicken breasts, diced tomatoes, one and a half cup of chicken stock, chili powder, salt, and cumin in the dish of a 2 1/2- to 4-quart crockpot. Make certain the chicken is covered, and combine additional stock if required. Cover with the lid and cook on low for three to four hours.

2. Lift the lid and combine the rice, black beans, frozen corn, and the remaining chicken broth. Return the lid and continue cooking on high for another three to four hours. Examine the rice regularly in the last hour of cooking, stirring a few times to make certain the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is finished when the rice is tender — if the rice is finished while there is still liquid left in the slow cooker, remove the lid and continue to cook on high to let the liquid evaporate.

→ Total cooking time from start to finish is six to eight hours.

Use two forks to shred the chicken into bite-sized pieces. You can do this in the slow cooker itself and then mix it into the rice, or you can carry the chicken to a cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or other seasonings to taste.

Serve burrito bowls with a variety of toppings. The burrito mixture will last for one week refrigerated or three months in the freezer. This recipe makes about seven total cups of burrito mix.

Source  The kitchn

Court’s Cooking notes to prepare the rice separately: If you are not going to be home to combine the rice to the slow cooker, you can skip this step and cook it separately on the stove just before serving (use these directions). To modify the recipe, combine the chicken, diced tomatoes, 1/2 cup of stock, and spices in the slow cooker and cook for six to eight hours on low. Add the black beans and corn, and cook for another 1/2 hour, or until warmed through, while you’re cooking the rice (omit the remaining chicken stock)

Juicy Baked Chicken

Last week I learned how to do a new cooking skill called brining, I did it for this Juicy Baked Chicken Breast that I cooked for my family and desperately wanted to try. I am so glad that I did because the chicken was unbelievably delicious. I want to show you what brining is and how to do it.

What is brining??? Brining is the process of immersing a piece of meat in a brine solution, which is only salt dissolved in water. The meat absorbs extra liquid and salt, resulting in a juicier and more flavorful final dish. This method is particularly perfect for lean cuts of meat that tend to dry out during cooking!

The method does seem complicated but to tell you the truth it really isn’t all that hard. I promise! 🙂

How do you brine? Place the meat or chicken in this case into a container and fill it with water until meat is covered and pour a few tablespoons of sea salt into the water. Next, you can let the meat sit in the container/bowl for ten minutes at room temperature, or seal it tight and place it in the fridge for up to eight hours or overnight.

What are some other cooking methods you would like to learn?

Juicy Baked Chicken Breast

Ingredients

Brined chicken

Four large Chicken breasts
2 tbsp Sea salt

Preparation

4 tsp Olive oil
4 tsp Italian seasoning
2 tsp Garlic powder
Sea salt Black pepper

Directions

How to brine the chicken breasts, place them in a large dish with enough water to cover them. Combine sea salt and stir to dissolve mostly. Let them sit for ten minutes at room temperature, or for up to one day in the fridge.

Preheat the oven to 450 degrees F. Line a baking pan with foil and lightly grease it.

Pat dry the chicken and place onto the previously prepared lined baking sheet. Coat with olive oil. Sprinkle with Italian seasoning (1/2 teaspoon on each side), garlic powder (1/4 teaspoon on each side), sea salt, and black pepper to taste. Copy on the other side.

Bake for twenty- twenty five minutes, until firm and no longer pink.

Source wholesome mum

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Coming up this week 

Slow Cooker Sunday Beef Brisket 

Tortellini in parmesan cream sauce with spinach and sun-dried tomatoes 

Slow-Cooker Chicken Burrito Bowls

Fun and relaxing munchie is gonna be It’s a surprise!!! 😊

Peanut Butter Pork Chops

 

Peanut Butter Pork Chops

Ingredients

4-6 Pork chops

1 onion, sliced into thin rings

4 garlic cloves minced

3/4 C creamy peanut butter

1/3 C  honey

1/3 C  Bragg or low sodium soy sauce

2 Tbsp seasoned rice wine vinegar

Directions

Use a 4 or 6-quart slow cooker. Separate the onion rings and place them into the insert. In a medium bowl combine the garlic, peanut butter, honey, Bragg, and vinegar. Stir until well combined. Smear this mixture on each side of the pork chops -it will be pretty thick. Add the chops to the insert. Cover and cook on low for five to six hours or on high for approximately three to four hours.

Source 365 Slow Cooker Suppers `

 

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Meat Lovers Casserole

As this 30-day healthy eating challenge comes to an end, I thought I would make a somewhat unhealthy meal to celebrate the accomplishment that I ate rather healthy for thirty days lol. On a scale 1-10, one being bad and ten being amazing I would give myself a six for the challenge overall. Although this is not the end of eating healthy for me, I still am going to try hard to make healthier food choices.

Anyway, to commemorate my accomplishment, I chose to make this tasty Low Carb Bacon Cheeseburger Casserole. I am not a huge fan of Casseroles because most of them require a lot of work, and they are high in carbs, but this one, however, doesn’t have as many carbs.
It only has 4.4g of carbs and 3.8g per serving. Ha, isn’t that just awesome? You won’t have to feel as guilty after eating this delicious dish. And oh, let’s not forget about cooking/work because well to tell you the truth making this casserole was easy as 1-2-3.

Do you need an easy ground beef casserole to serve your family or friends? Well, then you should feed them this savory, and tangy dish. They will enjoy this simple low carb bacon cheeseburger casserole.

Low Carb Bacon Cheeseburger Casserole

INGREDIENTS

2 lbs ground beef or 1lb low carb pork sausage + 1lb ground beef
2 garlic cloves minced
1/2 tsp onion powder
1 lb bacon cooked and chopped
8 eggs
One can (6 oz) tomato paste
1 C heavy cream
1/2 tsp salt
1/4 tsp ground pepper
12 oz grated cheddar cheese divided

Directions

Preheat oven to 350 degrees F. Cover a large baking sheet with foil and grease it with cooking spray.

1. Cook and brown the ground beef with the garlic and onion powder.
Discard excess grease then spread beef onto the bottom of the previously prepared baking pan. Combine bacon pieces into the cooked beef.Combine bacon pieces into the cooked beef.

2. In a medium bowl, mix with eggs, tomato paste, heavy cream, salt, and pepper until well combined. Mix in eight ounces shredded cheese into egg mixture. Pour the egg mixture over beef and bacon. Top with remaining four ounces of grated cheese. Bake for thirty-thirty five minutes or until golden brown on top.

Source low-carb yum

 

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A healthier version of the classic pizza

I had a fun and exciting experience making these pizza peppers, which as you can see unfortunately do not have a picture at the moment because I did not like the way my peppers turned out lol. I will not say they looked disgusting, but I will say they did not live up to my picture-taking standards and that there will be a picture on this post shortly. However, they overall were quite tasty, so I am not at all discouraged about the outcome of this dish as it was my first time. Therefore I plan on making this recipe again soon. 🙂

These pizza peppers are a perfect low-carb and naturally gluten-free alternative to traditional pizza. The pepperoni gives a nice amount of spice: if you enjoy a spicier pepper, you can add a half teaspoon or so of dried red pepper flakes into the meat mixture.

What do you like in your stuffed peppers?

Slow Cooker Pizza-Stuffed Peppers

Ingredients

1 lb lean ground turkey
20 slices turkey pepperoni, diced
1 C prepared pizza sauce
2 tsp dried basil
1 tsp dried oregano
1/8-1/2 tsp dried red pepper flakes to taste
Six bell peppers, any color, cored, seeded, and left whole (retain tops)
1 C shredded mozzarella cheese
1/2 C water

Directions

1. Use a 6-quart slow cooker. In a large mixing bowl combine the turkey, pepperoni pizza sauce basil and oregano. Divide the mixture into six parts, and place a portion of the mixture into each bell pepper. Put the peppers into the insert and top each one with some of the cheese. Put the lids onto the peppers.

2. Carefully pour the water around the base of the peppers. Cover, and cook on low for six – seven hours, or until the meat is fully cooked, and the peppers have begun to wilt. Let stand for ten for minutes in the cooling slow cooker before serving.

Source 365 Slow Cooker Suppers