2 tbs olive oil
4 boneless pork chops
1/2 packet of Pesto seasoning
1 c white wine
Heat oil in a nonstick skillet on medium high heat. Cook pork chops, turning over and sprinkling with pesto mix. When the chops are almost done, with no pink in the middle, add white wine and simmer on medium low until thick. Serve with any side.
This recipe was something simple I threw together on the fly at the end of the week when we were almost out of groceries. I had some leftover pesto mix from my pesto egg scramble. I just added the pork chops and wine. Turned out to be extremely tasty!
I made this recipe, and wow, was it good! The mustard/cider mixture really gives the quesadilla an added “pop.” This is a great recipe for vegetarians. You can also include chicken if you so desire. I found this in the October 2010 issue of Cooking Light, which can be checked out from the Magazine Express area of the library.
- 1 tablespoon Dijon mustard
- 2 tsp apple cider
- 3 10-inch flour tortillas (I used whole grain)
- 6 oz Brie cheese, rind removed and cut into 1/4 inch thick slices
- 1 apple (recipe recommends Fuji. I used Macintosh) – cored and cut into 1/4 inch thick slices
- 3 cups arugula
- 3/4 tsp freshly ground black pepper
- I also used chicken tenderloins, diced and cooked
Combine the mustard and apple cider. Mix well.
Spread mustard and cider mixture on a tortilla. Place tortilla mustard-side-up on a frying pan – I sometimes use a George Foreman grill for quesadillas as well. Arrange cheese, apple, arugula, chicken if using, and pepper on top of mustard, on one half of the quesadilla. Fold quesadilla over and cook on medium high heat, about 2 minutes on each side or until brown. You will get about 3-4 quesadillas.
This recipe is not very good for you, because you have to use an entire block of cream cheese. However, it’s decadent and creamy, and a perfect occasional treat for fall. This recipe is adapted from blogger Stephanie O’Dea’s recipe (the link is here). This recipe can also be found in the library, in O’Dea’s book, Make it Fast, Cook it Slow.
- 1 bag frozen chicken breasts
- 1 can cream of chicken soup – you can also use onion, mushroom, or celery
- 1 package Italian seasoning
- 1/2 cup chicken broth
- garlic powder – or 2 cloves garlic if you have it
- 1 block cream cheese
- Noodles or rice
Combine first five ingredients in a large slow cooker. Cook on low for 6-8 hours, or on high for 4-5 hours. Half an hour before you serve, turn the cooker to high and add the cream cheese. Prepare rice or noodles and serve with chicken.
1 (16 oz) can crushed pineapple (drained)
2 bananas (cut)
1 qt strawberries (cut)
2 pkgs. fat-free, sugar-free vanilla instant pudding
1 angel food cake
1 (16 oz) container fat-free cool whip
Prepare pudding as directed on box. Cube angel food cake & place pieces to cover bottom of large serving bowl. Pour half of pudding to cover angel food cake. Next, add half of cool whip. Next, add half of strawberries, pineapple & bananas. Continue in layers 1 more time. Chill & serve.
2 (.30 oz) boxes of Jello (any flavor)
2 (7 or 8 oz) containers of yogurt (flavor matched to your Jello flavor)
1 (4 oz) container cool whip
In large bowl, dissolve Jello in 1 cup of hot water until dissolved. Then add 1 cup of cold water. Mix well. Refrigerate until slightly thickened.
In another bowl, mix together yogurt & softened cool whip. Whisk this mixture into Jello until well-blended. Pour into mold or container of choice. Refrigerate at least 2 hours or overnight.
3 tbsp lemon juice
1 1/2 tbsp olive oil
1/2 tsp minced garlic
1/4 tsp salt
1/4 tsp pepper
1/4 tsp mustard
1 cup grape tomatoes, halved
1 cup thin sliced red onion
2 (6 oz) cans Italian tuna in olive oil (drain)
1 (15 oz.) can cannelini beans
1 (5 oz) pkg arugula
2 oz shaved parmesan cheese
Whisk together first 6 ingredients (through mustard). Add tomatoes & next 5 ingredients (through arugula). Toss together. Top with cheese.
1 bag (6 oz) slivered almonds
1/2 cup shelled pumpkin seeds
1/2 cup raw sunflower seeds
1/2 cup sweetened shredded coconut
1/2 cup craisins
1/2 cup dark chocolate pieces
Preheat oven to 350 degrees. On a foil-lined baking sheet, combine first 4 ingredients. Bake 10-12 minutes or until coconut is golden. Remove from oven and cool completely. Combine toasted ingredients with craisins & chocolate.
1 cup uncooked regular oatmeal (not instant)
1 cup steel-cut oatmeal
1 cup apple juice + 1 cup water
3/4 cup dried fruit (berries, cherries, raisins, or chopped prunes)
1/4 cup sliced almonds
1/2 tsp cinnamon
Mix all ingredients. Salt to taste. Chill overnight. So easy, so healthy, so good!
3 chicken breasts (boneless/skinless)
1 lg apple
1/2 cup walnuts
2 cups seedless grapes (chopped)
1 cup light mayonnaise
1 tbsp lemon juice
salt & pepper to taste
Place chicken in baking dish. Season if desired. Pour 1/2 cup water over chicken. Cover. Bake at 350 degrees for 2 hours or until tender. Cool chicken and cube into mixing bowl. Add remaining ingredients. Mix all and chill. Serve on small buns or add to your tossed salad.
watermelon (balls or cubes)
a few drops of olive oil
Combine all ingredients. Toss well & chill. Very good. Great for outdoor eating too.