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Tag Archives: Less than Ten ingredients

Sweet, tangy and messy Barbecue Ribs

You seriously can’t go wrong with this crockpot fall off the bone ribs. These barbecue ribs are slowly cooked in the crockpot all day long and are great for when friends come over for game day, potluck or an easy family dinner.

Crockpot Barbecue Ribs

Ingredients

• 3 Tbsp. paprika

• 2 Tbsp. brown sugar

• 1/4 tsp. Cayenne pepper

• 1 tsp. salt

• 1 tsp. pepper

• 4 lbs pork baby back ribs

• 3 cups BBQ sauce

Directions

1. In a small bowl combine the dry ingredients together, then rub the mixture onto both sides of the ribs. Arrange the ribs in your crock pot – stand them up against the walls with the thicker side down and the meaty side against the wall. Pour BBQ Sauce all over the ribs, cover and cook for seven hours on low. Once the seven hours is up, brown the ribs in the oven. Line a baking sheet with foil, carefully remove the ribs from the crock pot and place them bone side up on the baking sheet.

2. Remove the fat from the crock pot then pour the remaining juices from the crock pot into a small saucepan using a strainer. Bring the sauce to a boil and allow to simmer for approximately fifteen minutes. Turn on your oven’s broiler and allow it to heat up. Once the broiler is preheated, brush the sauce on the ribs and broil for five minutes, take the ribs out, turn them over and brush them with sauce, then broil them again for about five minutes. Top with remaining sauce on the side and serve with a salad.

Source Mommy”s Fabulous Finds

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Slightly Healthier Sloppy Joes

This Chicken Bacon Ranch Sloppy Joes is low carb and made with a creamy mozzarella ranch sauce, bacon and melted cheddar cheese in just thirty minutes or less.

Chicken Bacon Ranch Sloppy Joes

INGREDIENTS

1/2 lb bacon

1 – 2 lbs ground chicken

1 Tbsp. olive oil

1/2 yellow onion chopped

1 ranch packet

1 1/2 C. whole milk (2% is okay too)

1 Tbsp. flour

1 C. shredded mozzarella

1 C. cheddar cheese

Directions

1. Heat a large cast iron skillet on medium-high heat. Cook the bacon until crisp then removes the bacon to cool. Add the oil to the pan and chicken and onion. Cook for approximately five-seven minutes or until cooked through.

2. In a medium bowl, combine the ranch packet, milk, and flour and add it to the pan, cooking until slightly thickened and bubbling (about three-four minutes).

3. Add in the shredded mozzarella and stir to combine, chop the bacon and sprinkle it and the cheddar cheese on the mixture just before serving.

Source Dinner then dessert

Incredibly moist baked italian ranch pork chops

This super easy pork chop recipe is marinated in ranch dressing, coated in a thick Italian bread crumb topping, and baked to crispy perfection and is bursting with delicious flavor that your family will love! My recommendation/suggestion is to serve with your favorite vegetables and salad. And don’t forget about the dessert.

Crispy, Baked Italian Ranch Pork Chops

Ingredients

Ranch Dressing

3 C. dry Italian Panko bread crumbs

1 package 0.6 oz dry Italian dressing mix

2 Tbsp. grated Parmesan cheese

1 Tbsp. garlic powder

6 pork chops, bone in

Directions

1. Lightly grease a 9X13 baking dish with cooking spray. Set aside. In a shallow bowl, or plate, pour a layer of ranch dressing. In second bowl, combine bread crumbs, Italian dressing mix, Parmesan, and garlic powder.

2. One at a time, dip a pork chop in the ranch dressing, turning to evenly coating both sides. Next, put the pork chop into the bread crumb mixture, coating well on both sides. Place coated chops onto the prepared pan. Bake in the oven at 350 degrees for forty-five minutes, or until the insides are no longer pink.

Source 4 Sons ’R’ Us

The Pioneer Woman’s Herb Roasted Pork Tenderloin

Herb Roasted Pork Tenderloin with Preserves

Ingredients

2 whole Pork Tenderloins

Salt And Pepper, to taste

8 Tbsp. Herbes De Provence, Or More If Needed

1 C. Preserves (fig, Peach, Plum)

1 C. Water

1 Tbsp. Vinegar

Directions

1. Preheat oven to 425. Lightly grease a 9×13 baking dish with cooking spray. Set aside. Next, season the pork tenderloins liberally with salt and pepper, then with Herbs de Provence, pressing to get the herbs to adhere to the pork.

2. Place the pork onto the previously prepared baking dish and roast in the oven for twelve to fifteen minutes (or until no longer pink). Remove from the oven and let it rest for ten minutesWhile the pork is resting, combine preserves, water, and vinegar in a small pan and bring to a simmer. Slice pork into thick pieces, then spoon the sauce/glaze over the slices. Serve with mashed potatoes, grits…anything you’d like! Enjoy!

Source The Pioneer Woman

Slowly cooked brats in beer

Slow cooker beer and garlic brats

Ingredients

2 (19-oz.) pkgs. brats (these I found in the meat section, raw)

1 large white onion, sliced and divided

10 garlic cloves, peeled

¼ tsp. black pepper

¼ C. butter

1 (14-oz) can beer (I used Guinness beer)

Directions

1. Add half of the onion in the slow cooker, add the brats in two layers. Add the rest of the onions, garlic, pepper and place the butter on top. Pour the beer into the slow cooker.

2. Cover and cook on low for six hours without opening the lid during the cooking time. Serve the brats, garlic and onions on buns topped with desired toppings.

Source The Magical Slow Cooker

Slowly cooked apples and chops

There is currently no photo available. I had a little difficulty with my trusty old slow cooker. Therefore, I didn’t like the way they looked in the picture I took. However, I assure you that I will be posting one shortly.

Also, I believe that it’s time to have an honorable retirement ceremony for my crock pot. I will be replacing it with a new one as soon as possible.

Okay. Back to the recipe. The preparation of the recipe was incredibly easy, and delicious! I promise you and your family will not be disappointed.

Slow Cooker Apple Chops

Ingredients

4 boneless or bone-in pork chops

2 Granny Smith Apples

1/2 C. packed dark brown sugar

1/4 C. soy sauce

1/4 C. Raisins

1 Tbsp. ground cinnamon

1/2 tsp ground ginger

Directions

1. Grab a four or a six-quart slow cooker. Place the chops into the insert. In a medium bowl, combine the apples, sugar, soy sauce, raisins, cinnamon, and ginger.

2. Spoon this mixture evenly over the top of the chops. Cover, and cook on LOW for six to seven hours, or on HIGH for three to four hours.

Source 365 Slow Cooker Suppers

Cheesy Goodness Brussel Sprouts

Cheesy Garlic Brussels Sprouts with a variety of different melted cheese is the best side dish to any meal! Low Carb, Keto AND the excellent way to get your veggies in! Even non-sprouts fans will ENJOY this recipe! Tastes so amazing that the whole family gets behind this one.

Cheesy Garlic Brussel Sprouts

Ingredients

24 oz (700 g) brussels sprouts trimmed and cut in half lengthways

2-3 Tbsp. olive oil

2 Tbsp. unsalted butter

6 cloves garlic, minced (1 tablespoon)

3/4 tsp. salt

1/4 tsp. fresh cracked black pepper

1 1/2 C. shredded cheese (I used mild cheddar)

Instructions

1. Preheat oven to 425°F (220°C). Lightly grease a baking sheet with nonstick cooking oil spray. Set aside.

2. Heat oil in pan over medium-high heat until hot. Toss in sprouts, season with salt and pepper. Once hot, add your brussels sprouts and shake pan so sprouts land cut side down in a single layer. Let them cook, undisturbed, until slightly charred and caramelized (approximately six-eight minutes). Melt the butter in the pan. Stir the butter through the sprouts, then add the garlic and sauté until fragrant (about thirty seconds), stirring through the sprouts.

3. Transfer sprouts to the prepared baking sheet in a single layer. Bake for eight-ten minutes, or until just fork tender.
Remove from oven and top with the cheese. Return to oven and broil (or grill) until the cheese melts and becomes golden approximately four-five minutes.
Adjust salt and pepper, if needed. Serve immediately

Court’s Cooking Notes

FOR OVEN ONLY METHOD:

1. Preheat oven to 425°F (220°C). Lightly grease a baking sheet with nonstick cooking oil spray. 

2. Arrange sprouts on baking sheet in a single layer. Set aside.

3. In a small bowl mix together olive oil, melted butter, garlic, salt and pepper. Drizzle the oil/butter mixture over the brussels sprouts and toss to evenly coat.

4. Bake for twenty – twenty-five minutes until vibrant and just fork tender.

5. Remove from oven and top with the cheese. Return to oven and broil (or grill) until the cheese melts and becomes golden (about 4-5 minutes). Adjust salt and pepper, if needed. Serve immediately

Source Cafe Delites

Pork Chops wrapped in Bacon

If it’s wrapped in bacon it has to be delicious! Your family will certainly enjoy this recipe.

Bacon Wrapped Pork Chops

4-6 Boneless or bone-in Pork Chops

8 Slices of Bacon

4 Cloves of garlic, mince

2/3 C. Brown Sugar

1/2 C. shredded mozzarella cheese

1/2 C. shredded cheddar cheese

Salt and pepper 

Directions: 

1. Preheat oven to 400 degrees F. Lightly grease a baking pan with non stick spray. Set aside.

2. In a small bowl, mix the brown sugar and the garlic. In another bowl,mix the cheeses. Set the cheeses aside.

3. Season the pork chops with salt and pepper. Then place the chops in the previously prepared pan, being careful to leave to room between the chops.

4. Distribute garlic/sugar mix evenly over the top of each pork chop. Lay slice of two bacon diagonally on top of each pork chop; tuck each ends of bacon under each chop.

5. Bake for thirty five-forty minutes or internal temperature is 160°. Top with cheeses and bake an additional five minutes to melt cheese.

Source Peachy Mee

Pork Chops with a savory Mustard Basil sauce

A few years ago, I purchased this really neat book titled Essential Spices and Herbs. It consists of a lot of interesting information about the different types of spices and herbs. It also includes ideas on how you can use them for a variety of different things and several recipes. In the book, I spotted this Roasted Pork Chops with Mustard Basil sauce recipe that just looked incredibly quick, easy, delicious and satisfying! This dish certainly didn’t disappoint me one bit. As I helped myself to eat not just one but two pork chops.

Roasted Pork Chops with Mustard Basil sauce

Ingredients

4-6 pork chops, (boneless or bone-in)

1 Tbsp. basil

1 Tbsp. Garlic

4 Tbsp. Dijon or regular Mustard

2 Tbsp. Olive oil

Salt and pepper

Cooking Spray

Directions

1. Use a food processor to combine the basil, mustard, garlic and two tablespoons of olive oil until smooth. Place the sauce in the refrigerator.

2. Preheat the oven to 425. Lightly grease a 9X13 baking dish with cooking spray. Season the pork chops with salt and pepper. Place the chops into the baking dish and cook them in the oven for thirty minutes or until they are no longer pink. Serve with the mustard basil sauce on top.

Source Essential Spices and Herbs

Semi-healthy Roasted Red Potatoes

Garlic Parmesan Roasted Red Potatoes

ingredients:

14 small red potatoes

3 Tbsp. olive oil

1 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. paprika

1/2 tsp. salt

1/4 tsp. pepper

1 tsp. Italian seasoning

1/4 C. grated parmesan

Directions

1. Preheat oven to 375 degrees. Lightly grease a 9×13 baking pan. Set aside.

2. In a large bowl, combine the potatoes with olive oil, seasonings and parmesan. Toss until potatoes are evenly coated.

3. Spread potatoes in a single layer onto the previously prepared baking pan. Bake, uncovered, for forty five – fifty minutes or until they are tender.

Source Plain Chicken