Homemade Tomato Sauce

12-15 fresh tomatoes (I used Roma)
2 tablespoons olive oil
4 cloves garlic1 med onions, chopped
1 red bell pepper, chopped 2 tablespoons chopped fresh oregano leaves
1-2 tablespoons chopped fresh basil leaves ( your preference)
1 tablespoon sugar
1 tsp salt ( optional )
1/2 tsp black pepper
1 small can of tomato paste {optional; use if your sauce is not thick enough for you}

First we are going to remove the skins.  Get a pot of water boiling and prepare an ice bath {a large bowl  filled with ice and water}.

Bacon Chicken with Sun-Dried Tomato Cream Sauce

Ingredients

• 4 large garlic cloves, minced
• 1 small jar (6 oz) sun-dried tomatoes in oil, or use 6 oz fat-free sun dried tomatoes
• salt
• 2 tablespoons olive oil (either from the jar of sun-dried tomatoes, or just use olive oil)
• paprika (just a little bit)
• 2 large chicken breasts, halved horizontally (about 2 lb)
• 1 cup heavy cream
• 1 cup milk
• 1 cup mozzarella cheese, shredded
• salt and pepper, to taste
• 1 teaspoon basil (if using dry basil), if using fresh basil you can add more
• 8 strips of bacon, cooked and crumbled

 Instructions

BBQ Ribs

Ingredients for Rub

3/4C Paprika
1/2C White sugar
1/4c Granulated Garlic
1/8c Brown Sugar
2 tbsp. Chili Powder 2 tbsp. Salt 1 tbsp. Cayenne 1 tbsp. Cumin 1 tbsp. Black Pepper
2 tsp. Oregano
2 tsp. Onion Powder
1 tsp. Thyme

Instructions

Cast Iron Oven Beef Stew

This easy and filling beef stew is perfect for a night when the cook doesn't want to linger in the kitchen.

Ingredients

• 2 1/2 pounds beef stew meat, cut into chunks
• 6 carrots, chopped
• 3 medium onions, quartered
• 5 medium potatoes, quartered
• One 10-ounce package frozen peas
• 2 bay leaves
• 2 beef bouillon cubes
• 1 tablespoon sugar
• 1 tablespoon salt

Pierogi Lasagna

Pierogi Lasagna is a great way to use up leftover mashed potatoes and tastes like a creamy, cheesy, mashed potato casserole.

Ingredients

• butter for greasing pan ( I use Pam)
• 6 cups leftover mashed potatoes (Instant potatoes for 6)
• 1 cup  shredded sharp cheddar cheese ( or as much as you desire )
• 9 lasagna noodles boiled 
• 1/2 lb. bacon, fried, drained & crumbled
• salt and pepper, to taste
• sour cream for serving (optional)

Instructions

Slow Cooker Pork Roast

Servings: 8

Ingredients

• 1 3-4 pound pork loin roast
• 1 packet onion soup mix
• 2 cups low sodium chicken stock
• 1 packet pork gravy mix

Instructions

1. Place pork loin, onion soup mix and chicken stock into a slow cooker. Place on low for 8-10 hours.
2. Once pork is cooked, and tender remove from slow cooker and use 2 forks to shred pork.
3. Whisk together 1 cup of juices from the slow cooker and packet of gravy mix. Add to a small sauce and a bring to a boil. Cook for 1-2 minutes until it starts to thicken.
4. Serve shredded pork with gravy.

Taco Casserole

Ingredients

• 1 pound ground beef
• 1 package taco seasoning mix
• ¾ cup salsa
• 1 cup  tortilla chips, whole or broken up
• 1 cup  Mexican cheese, shredded
• sour cream ( optional)

Directions

Preheat oven to 350 degrees F.  Spray cooking spray on bottom of a 2-quart casserole dish; set aside.
In a skillet, cook ground beef, Add taco seasoning mix  and add
 salsa set aside.
Bake, uncovered, for 30 minutes or until cheese has melted.
*Serve each piece with a spoonful  of sour cream ( Optional )

Cheddar Bacon Chicken Tenders

Ingredients

1 egg

1/2 cup  plain panko crispy bread crumbs 

1/2 cup finely shredded Cheddar cheese (2 oz)

3 to 4 slices cook bacon cut in  small pieces ( or much as desired) or 3 oz cooked real bacon crumbles

1 package (14 oz) uncooked chicken tenders (not breaded)

Instructions

• Heat oven to 400°F. Spray large cookie sheet with cooking spray.
  
• In shallow bowl, beat egg. In large resealable food-storage plastic bag, place bread crumbs, cheese and bacon. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
  
• Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown.
  
  Serve with topper if desired-Chive and onion sour cream potato topper, if desired

Crockpot Creamy Tortellini Soup

Prep Time 5 minutes

Cook Time 4 hours

Total Time 4 hours 5 minutes

Servings 8

Ingredients

• 1 chopped onion
• 2 cloves of garlic, minced
• 1 Tbsp basil
• 2 Tbsp tomato paste
• 1/3 cup flour
• 3 Tbsp olive oil
• 2 cans chicken broth or 4 cups
• 2 cans diced tomatoes (14.5 oz. each)
• 1 tsp salt
• 1/2 tsp pepper
• 4 cups tortellini
• 1/2 cup fresh Parmesan
• 1 cup heavy cream microwave for 30 seconds so it doesn't curdle when added

Instructions

1. In a small microwave-safe bowl, stir together onion, garlic, basil, tomato paste, flour and olive oil. Microwave for 5 minutes, stirring once every minute. This will make a thick paste (the thickener for the soup).
2. While that's microwaving, dump the contents of the cans of chicken broth and tomatoes into a 5 quart crockpot. Add salt and pepper. Once the tomato paste mixture is finished, stir it into the crockpot.
3. Cook on low for 4-6 hours. (Or on high for 3-4 hours)
4. Stir in remaining ingredients. Turn the heat up to high, and cook for about 10 minutes, or until the tortellini is cooked.
   
   
   
   

German-Style Fried Potatoes

Serves 4

1 1/2 lb small potatoes, boiled in their skins, peel, then place the potatoes in the fridge overnight)
1 medium onion, finely chopped
4 thin slices of bacon or speck, cut into small cubes
2-3 tbsps of olive oil & butter (50/50)
Salt and black pepper to season


Slice the cold potatoes into thin 1/8" slices, then set aside. 

Add about 1 tbsp of the oil to a large frying pan and heat gently. Fry the onions till soft then add the bacon pieces. Continue frying till the bacon and onions are lightly browned then remove from the pan with a slotted spoon. Set aside for now.
 
 Add the remaining oil and butter to the pan and fry the potato slices over a low/medium heat, turning them occasionally. Allow them to brown lightly on one side before turning, repeating the process till most of the potatoes are golden brown. Once the potatoes are almost done, return the onion and bacon mix to the pan, season with salt and plenty of black pepper, then continue frying over a medium heat till everything is nicely browned.

Spaetzle

Serves 4-6

1 cup all-purpose flour

1 tsp salt

1/2 tsp ground pepper

1/2 tsp ground nutmeg

2 large eggs

1/4 cup milk

3 tbsp unsalted butter

2 tbsp minced fresh thyme or chives

In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.

Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.

Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving.

Jaegerschnitzel

Serves 4

4 boneless pork chops

1/2 pound bacon, chopped
2 cups cremini mushrooms, quartered
2 tbsp olive oil, plus more if necessary
1/2 cup flour, for dredging
2 large eggs, lightly beaten
1 cup bread crumbs
4 tbsp Butter
4 tbsp Flour
3 cups beef broth
Salt and Pepper

To prepare the pork, cut each pork chop in half through the middle to create two thinner pieces out of each chop. Place each pork chop in a ziploc bag, and with a mallet, pound to flatten to about 1/4-inch thick. Season each piece with a bit of salt. Then dredge the pork in the flour, dip in the lightly beaten eggs, and coat in the bread crumbs. Set the breaded chops aside.

In a large pan, over medium heat, cook the bacon until it just begins to get crispy, about 5-7 minutes. Use a slotted spoon to remove the bacon, leaving the rendered fat in the pan. Set the bacon aside.

Add the mushrooms to the bacon fat remaining in the pan and cook for 5-7 minutes over medium heat until the mushrooms are tender and lightly browned. Use a slotted spoon to remove the mushrooms and set aside.

Add 1-2 tablespoons of olive oil to the bacon fat remaining in the pan, so that you have a very thin, even layer of bacon fat and oil. Add the breaded pork cutlets and cook for 2-3 minutes on each side, over medium heat, until they become lightly browned and cooked through. Cook in batches, adding more oil between each batch, if necessary. Set the cooked pork aside.

If the pan has any burned bits on the bottom, clean the pan before proceeding or use a new pan for the following steps.

Add butter and flour to the pan over medium heat. Whisk to combine. Cook for a minute or two. Then, gradually begin whisking in the beef stock. Bring to a simmer. Simmer for about 5 minutes, whisking frequently. The sauce will thicken. Season with salt and pepper, to taste.

Add the cooked pork cutlets, mushrooms, bacon, and any juices to the sauce. Gently move the pan to coat the pork in the sauce. Cook for a minute or two to reheat all components. Taste and adjust seasonings if necessary.

Serve with warm butter-sautéed spaetzle or German-style fried potatoes.

Smoky Pork Cops

prep time: 15 minutes
cook time: 20 minutes
ready in: 35 minutes

makes: 4 servings, 10 oz. each

Ingredients

• 2 teaspoons butter, divided
• 3 teaspoons olive oil, divided
• 1 cup chopped onion
• 1 teaspoon crushed garlic
• 8 oz. sliced mushrooms
• 4 boneless pork chops, about 1 1/2 lb total

• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon smoked paprika
• 2 cups diced tomatoes
• 1/4 cup chopped fresh parsley

Steps

1. Heat 1 teaspoon each of butter and oil in large sauté pan over medium high heat. Add onion and garlic, sauté until lightly browned, remove from pan.
2. Add 1 teaspoon each of butter and oil, sauté mushrooms until browned, remove from pan.
3. Reduce heat to medium, season pork chops with salt, pepper and paprika. Add remaining oil to pan, brown pork chops, about 2 minutes on each side.
4. Add tomatoes, onions and mushrooms, reduce heat to low and cover pan. Simmer for 5 minutes or until chops reach internal temperature of 145°F. Sprinkle with parsley before serving.

Suggestion: Serve with cooked pasta and steamed asparagus.

Per serving: 330 calories, 18g fat, 6g saturated fat, 75mg cholesterol, 370mg sodium, 11g carbohydrate, 2g fiber, 5g sugars, 31g protein

from www.Stopandshop.com

Pizza Pepperoni Monkey Bread

I plan to make this next time my sons come and the girls. They will love this. They LOVE Pepperoni. You can use any meat you like. 

You can take the long route and make your favorite pizza dough and marinara sauce, or the short route and pick up your favorite pizza dough and red sauce from the store. 

I plan to make it with the 2 girls ( grand daughters) , they love to help me cook when they are here. So depends on how much time we have, if we make home made dough.

♥

☺~~HAPPY COOKING~~☺

INGREDIENTS


2 cloves garlic, thinly sliced
4 Tbsp butter
2 lbs pizza dough ( my basic pizza dough recipe) you can use store bought
6 oz mozzarella cheese, cut into small cubes (you'll need ~48 pieces)
48 slices of pepperoni (from 1 package)
2-3 cups marinara sauce, warmed, for serving


DIRECTIONS

Garlic Chicken Kabobs

I love garlic and grilling as I've mentioned before. This came out so good and tender. 

INGREDIENTS
4 cloves garlic, minced
1/4 teaspoon salt
1/3 cup minced fresh cilantro ( I used dried cilantro-- both cilantro and parsley work well  

so don't sweat if you dont have cilantro on hand )
1/2 teaspoon ground coriander
1/4 cup reduced-fat plain yogurt
1 tablespoons lemon juice
1 1/4  teaspoon olive oil
1 pounds boneless skinless chicken breasts, cut into 1-inch cubes


DIRECTIONS
Place garlic and salt in a small bowl; crush with the back of a sturdy spoon. Add cilantro and coriander; crush together. Add the yogurt, lemon juice and oil; mix well. Pour into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 6 to 8 hours or over night.

Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. Thread chicken on eight metal or soaked wooden skewers. Grill kabobs, covered, over medium heat for 3-4 minutes on each side or until juices run clear, turning once. Serve with dipping sauce.

( you can bake these @ 175 degrees for 21minutes on side then flipped them over and baked them for 21minutes on the other side.) 

GARLIC DIPPING SAUCE
2 garlic cloves, minced
1/3 teaspoon salt
1 tablespoons olive oil
1/2 cup reduced-fat plain yogurt

For dipping sauce, place garlic and salt in a small bowl; crush with the back of a sturdy spoon. Mix in oil. Stir in yogurt. Cover and refrigerate until serving.

Crescent Burgers

This is an easy recipe. You can add anything to it you like. I used ground chicken. I plan to make it with ground beef next time. Be careful to let cool a lil bit as not to burn your mouth.

I made mashed potatoes and corn to go with . It was Delicious...hubby said he will defiantly eat this again. 

♥

☺ ~~HAPPY COOKING~~ ☺

INGREDIENTS

1/2 pound of ground beef ( or ground chicken or turkey)

Worcestershire sauce

1/3 packet of dry onion soup mix

1/2 tsp of black pepper

2/3 cup of shredded cheese ( any flavor you like)

1 roll of crescents

1 Egg

DIRECTIONS

Grilled Chicken Packs

This is one that simple and easy and keeps the house cool on a hot day, as you cook it outside. I LOVE grilling as I have mentioned before. I am always looking for different things to cook outside. This is a meal all in one. OH and when done the clean is so easy, ☺ just throw the foil away lol

♥

☺~~HAPPY GRILLING~~☺

INGREDIENTS
4 boneless skinless chicken breasts (4 to 5 oz each)
1/2 teaspoon salt-free garlic-herb blend
1/2 cup reduced-fat ranch dressing
1/4 cup water
2 cups quartered small red potatoes
1 cup ready-to-eat baby-cut carrots, cut in half lengthwise
1/4 lb fresh green beans, trimmed
1/3 cup finely shredded Parmesan cheese




DIRECTIONS

Pretzel Crusted Chicken

Here is a recipe I came across and plan to try this week. I am sure it is delicious as it has my favs pretzels and chicken.  You can use any dipping sauce you like. I use Honey mustard and hubby uses Hot mustard.

♥

☺~~HAPPY COOKING~~☺

Ingredients

4 chicken breast ( I cut them into strips)
1/2 bag pretzels
2 tablespoons paprika
Salt ( use your judgement) 

Pepper ( use your judgement) 
1 cup low-fat buttermilk
2 egg whites
2 tablespoons Dijon mustard

Directions

Honey Barbecue Grilled Chicken

I love honey and I love Chicken and I LOVE Barbecue on the grill.

So I am always in search of different recipes and this is the one I found tonight.

Which I will be trying this week. I am sure it is delicious. This is even especially good as i can make it in the morning and put in fridge for the day. I plan on making Grilled potatoes in foil packets with this since it is all cooked on the grill. Notice it is GRILLED lol I cook a lot on the grill from spring into fall.
 I grab my chair, my book and cook my dinner out in the fresh air. OH and the bug spray those mosquito's love me, giggles.

☺~~HAPPY GRILLING~~♥

  

INGREDIENTS
8 chicken drumsticks ,thighs or boneless breasts
1/2 cup ketchup
1/2 cup orange juice
1/4 cup honey
1/4 cup balsamic vinegar
2 tbsp olive oil
2 tbsp whole grain mustard
1 garlic clove, minced
1 tsp dried oregano
salt and pepper

DIRECTIONS
Make 2 or 3 cuts into each drumstick ,thighs or breasts.
Whisk the ketchup, orange juice, vinegar, olive oil, mustard, garlic, oregano, salt and pepper together in a large Ziploc baggie. Add the chicken and mix to coat well. Refrigerate, occasionally turning the chicken to coat, for at least 4 to 6 and up to 24 hours.

Build a medium fire in an outside grill. if gas grill heat to med-high.
Remove the chicken from the marinade, reserving the marinade for basting. Spray Pam on the grill grate. Place the chicken on the grill and cover. Grill for 20 minutes, turning and basting frequently with the marinade. Make a cut to make sure juice runs clear if using legs and thighs.

Weight Watcher Slow Cooker Chicken Cacciatore

This is one of our favorite recipes! We never buy spaghetti sauce. This is the only way we eat spaghetti now. I usually make it in a frying pan I think I have posted that recipe, I will have to check. This way is just as good and great for these hot days we've been having here in NJ. I am making this in fact tonight. I Serve it over thin spaghetti . For a spicier flavor, add a pinch of crushed red pepper flakes at the start of cooking.

Serves 4

 1 serving; 4 Old Points    5 Points Plus 

~HAPPY COOKING~♥

Ingredients
1 lb boneless, skinless chicken breast cut into bite-size pieces
1 cup fresh mushrooms, sliced (fresh, frozen or canned)
1 strip green pepper, sliced
1 cup onions, chopped
1 medium garlic clove, minced ( jar minced)
1 Tbsp canned tomato paste
14 1/2 oz canned crushed tomatoes
1/4 cup chicken broth
3/4 tsp dried oregano, crushed
3/4 tsp table salt, divided
1/4 tsp black pepper

Directions
Place chicken in a 3- to 5-quart slow cooker. Add mushrooms, green pepper, onion, garlic, tomato paste, tomatoes and juice, wine, oregano, 1/2 teaspoon of salt and black pepper.

Cover slow cooker; cook on high heat for 5 to 6 hours or on low heat for 6 to 8 hours. Taste just before serving and add remaining 1/4 teaspoon of salt if necessary. Yields about 1 cup per serving