tenderloin with broccoli and sweet potatoes

mmmmm tonight we had tenderloin with broccoli and sweet potatoes.




Combine 1/2 cup soy sauce, 1/2 cup olive oil, 1/4 cup balsalmic vinegar or red wine vinegar (I usually use red wine), 8 garlic cloves, and 4 tsp of rosemary. Marinate for a couple hrs.



Instead of broiling it, I put it in a 9X9 pan with all the sauce and bake it at 450 until a meat thermometer registers 145ish (med rare-med).



Its really really easy and SO good!

 
 
[from Kristin]

Oven Pork Chops w/ an Apple Cider Gravy

Made Oven Pork Chops w/ an Apple Cider gravy, Mushroom wild rice and steamed carrots.




The chops are lightly breaded and lightly fried. Cut up 1/2 to a whole onion (depends on how much you like them) and about half a container of fresh mushrooms and layer in a baking dish. Lay your lightly fried chops over the veggies. Use the drippings, flour, a lil milk, seasonings salt, pepper, onion powder, garlic powder...) and apple cider to make your gravy. Amounts will depend on how much you are making. (I made 5 thin chops and used about 1/3 cup milk and 1 1/2 cups cider. Pour gravy over the veggies and meat and cover with foil. Bake for approx. 30 minutes, until meat is cooked thru and veggies are tender.


[from doodiebug30]

I might make this again in a week or two and try adding apple slices in the dish as well.

Chicken and Rice

This is such a great idea. Everything sounds yummy.




We are going to have Chicken and Rice.



1 pkg of chicken breasts, cut into tenders



1 can of cream of chicken soup



1 8-oz package of mozzarella cheese



cooked rice



In a greased 9x13 baking dish, add chicken, cream of chicken soup, 1 soup can of water and salt and pepper. Mix as well as you can. Add cheese on top. Bake at 350 until cheese has browned. Serve over rice.



I usually have some sort of vegetable as well. It is yummy, and very easy.

[from Holly]

Sloppy Joes

We did have sloppy joes last night, which were good. I always half this recipe since we only have 2 big eaters and 1 little one :)




Its 2.5 lbs beef, 2 cups chopped onion, 1/2 cup ketchup, 1/4 cup tomato juice, 2 tbls worcestershire sauce, 2 tbls mustard (I used stone ground), 2 tbls lemon juice, 1/2 tsp pepper, 1 (6oz) can tomato paste, 12 buns (we use whole wheat keiser rolls).



Cook beef and onion in skillet. drain. Stir in ketchup and next 6 ing. Bring to boil (honestly there isnt much to boil so I added a tiny tomato juice and went directly to low heat).... simmer for 15 minutes stirring often.



These aren't like school cafeteria sloppy joes :-D. My husband isnt a big fan of them but he liked these. And I really liked them!

[from Kristin]

Leftovers: Potato Bake Casserole

I do a potato bake casserole. I use up any left over meat and left over veg layer it on some cut up potatoes, bake it until the potatoes are done and top it with cheese. Sometimes I'll need to supplement with frozen veg, but it always works out in the end.


Here are some combos I've tried.

• BBQ Chicken, Carrots, Corn (potatoes, Cheddar)
• Bacon, Broccoli (potatoes, Cheddar)
• Turkey, Greenbeans, (potatoes, Swiss)
• Smoked Sausage, Peppers/Mushrooms/Broccoli (potatoes and Mozzerella or Provolone)

But we usually do the basics of one of Bacon, or Ham or Sausage with potatoes and cheddar. :)

[from Charisa]

Grilled Stuffed Green Peppers

Grilled stuffed green peppers




Ingredients:

2 cups cooked rice
1 can black beans rinsed
a few cloves of garlic minced
1/4 cup chopped cilantro
2 tbsp olive oil
2 tbsp lime juice
salt to taste


Mix all above ingredients in a big bowl. Cut 3 green peppers in half and fill with mixture. Lay 2 halves on one side of a piece of foil that you spray with cooking spray. Pull the empty side of foil over to meet edges and roll tightly. Leave ends open. Repeat with the rest of peppers. Grill on med-high heat for about 15-20 min until peppers are tender. Top with chopped tomatoes, mozzarella cheese and extra cilantro if you want.



Yummy!!! Very easy and quick!

[from Molly]

Honey-Lime Chicken Enchiladas

i've been meaning to put this recipe up for awhile now, but this is one of jake's favorites. they are sweet, which he likes. you won't be disappointed. i know it looks like a lot, but trust me, they are very easy.



1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 Tablespoon chili powder
2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 Tablespoon of chopped cilantro, to garnish



Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.


Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.


Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.


In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.


Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.


Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.


Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.


Serves 4 to 6
recipe courtesy of holly hanks.

Source

[from Mama2Henry]

Chicken Lime Tacos

Here's another healthy one for you! These are REALLY good! I wanted to get a good picture of the chicken so I don't have all the other toppings that we used like cheese, avocado, salsa and sour cream (I would highly recommend these toppings). We loaded these tacos with all sorts of good stuff. After one taco we were both stuffed!




1 1/2 Lbs. chicken, cubed [can also use shrimp]

1/4 c. red wine vinegar

juice of 1 lime

2 tsp. sugar

1 tsp. salt

1 tsp. black pepper

4-5 green onions, chopped

4 cloves garlic, minced

4 Tbsp fresh cilantro (or to taste)

Flour tortillas


Sauté chicken in a medium skillet in a little oil for a few minutes until chicken becomes white all around. Combine vinegar, lime juice, sugar, salt, pepper, green onion, garlic and cilantro and add to chicken. Simmer for an extra 10-20 minutes until chicken is cooked through. Add chicken to tortillas and top with lettuce, tomato, cheese, avocado, cilantro, salsa, sour cream, or any other taco topping you like!

Source

[from Mama2Henry]