Week 34: Recipe #1--Bacon, Pear, & Raspberry Grilled Cheese

These were tasty!  I love grilled cheese, and this was a flavor combination I hadn't yet tried.  My youngest devoured hers, and my 3 year-old liked it, too.  I found this on the Tasty Kitchen blog (see link below).  Being a grilled cheese sandwich, they were super easy to make, and not a lot of prep.  We'll definitely have these again.  I served these with fresh strawberries.  Makes 2 sandwiches.

Photo from the Tasty Kitchen blog

You'll Need:

• 4 slices sturdy, grainy wheat bread
• 3 Tblsp. raspberry preserves
• 8 slices red pear, thinly sliced
• 8 slices cooked bacon 
• 4 slices muenster cheese
• 1 Tblsp. butter

Preparation:

1. Preheat griddle or panini press to medium-high heat.
2. Assemble 2 sandwiches in this order:  bread, 1 1/2 tablespoon preserves, 4 slices pear, 4 slices bacon, 2 slices cheese, bread.
3. Spread butter on the top and bottom of the sandwich and grill for 4-8 minutes, or until cheese is melted and top is golden brown.

***Note from original recipe post:  My slices of bacon were pretty small and thin, which is why I used 4 on each sandwich.  I think 2 regular slices per sandwich would be plenty.

Recipe and link:  http://tastykitchen.com/blog/2012/04/bacon-pear-raspberry-grilled-cheese/

Week 26: Recipe #2--Slowcooker Pork Chops

These, by far, are the BEST pork chops I have ever made.  Every time I try to make them in a pan, they get WAY too dry.  They came out perfectly tender in this recipe, plus it literally took me less than 5 minutes to throw them in the crockpot.  So easy.  I found this on Pinterest, but it came from Six Sisters Stuff (see link below), and I think they found it on a site called Eat Cake for Dinner.  Wherever it came from, it is definitely a keeper!  The only thing I would say is don't add salt.  It comes out salty enough, almost a bit too salty.  I might try using less of the chicken broth next time, or possibly low-sodium chicken broth.  I served this over brown rice with green beans and a salad.  Makes 4-6 servings.

Photo from sixsistersstuff.com

You'll Need:

• 4 thick-cut pork chops, bone in or boneless (I used boneless)
• 1 can cream of chicken soup
• 1 pkg. dry ranch dressing mix
• 4 cloves garlic, minced
• 1/4 c. white wine (or broth)
• 1/2 c. chicken broth 
• pepper

Preparation:

1. Combine soup, dressing mix, garlic, broth, and wine.  Sprinkle chops with pepper (no salt!).  Place chops in slow cooker and pour soup mixture over top.  
2. Cover and cook on high 4 hours or low 6-7 hours.  Serve over rice.  

Recipe and link:  http://www.sixsistersstuff.com/2011/06/slowcooker-pork-chops.html

logspot.com/2011/01/slow-cooker-pork-chops.html

Week 24: Recipe #4--Mexican Mac and Cheese

By now you should know how I feel about macaroni and cheese.  I'm always on the lookout for new ways to mix it up.  This one was an interesting take; more like a casserole than mac and cheese, but still tasty.  Quick and easy to prepare as well.  I found this Better Homes and Gardens recipe online (see link below).  I served this with a green salad and fresh fruit.  Makes 12 servings.

Photo from Better Homes and Gardens website

You'll Need:

• 12 oz. dried mostaccoli or rigatoni pasta (3 c.)
• 1 pound bulk pork sausage (I'm thinking you could use ground beef or turkey instead, if you felt so inclined)
• 1 c. chopped onion
• 1 jar (16 oz.) green medium-hot salsa
• 16 oz. shredded monterey jack cheese (4 cups)
• optional toppings:  tomato wedges, sliced jalapeno peppers, chopped fresh cilantro, salsa

Preparation:

1. Preheat oven to 350 degrees.  Lightly grease 3 qt. rectangular baking dish; set aside.  Cook pasta according to package directions.  Drain; set aside.
2. Meanwhile, in large skillet cook sausage and onion until meat is browned and onion is tender.  Drain fat; return sausage and onion to skillet.  Stir in green salsa.
3. In prepared baking dish layer half of the cooked pasta, half the sausage mixture, and half the cheese.  Repeat layers. 
4. Bake, uncovered, for 35 minutes or until bubbly.  Let stand 10 minutes.  If desired, use any or all of the optional toppings.

Recipe and link:  http://www.bhg.com/recipe/pasta/mexican-mac-and-cheese/

Week 14: Recipe #2--Sweet and Sour Pork

This recipe is from foodnetwork.com (see link below).  It was pretty tasty, and not too difficult to make.  My husband likes pork chops, but I can never seem to cook them without making them totally dry and tough, so this was a good alternative.  The cut-up pieces turned out better than the chops usually do.  He said next time it should be served over rice, to soak up that yummy sauce.  It IS yummy.  I served it with a salad and bread.  Makes 4 servings.

Photo from foodnetwork.com

You'll Need:

• 1 lb. pork tenderloin, cut into 1/2-inch pieces
• 2 1/2 Tblsp. balsamic vinegar
• salt, to taste
• 2 tsp. low-sodium soy sauce
• 1 Tblsp. cornstarch (I used flour; it's what I had on hand)
• 3 Tblsp. ketchup
• 3 Tblsp. sugar, plus a pinch
• 3 Tblsp. peanut or vegetable oil 
• 3 cloves garlic, minced
• 2 carrots, thinly sliced
• 3 scallions, cut into 1/2-pieces
• 3 cups snow peas, cut in half

Preparation:

1. Toss the pork with 1/2 tablespoon vinegar and a pinch of salt in a bowl.  Mix the remaining 2 tablespoons vinegar, the soy sauce, cornstarch, ketchup, 3 tablespoons sugar, 1/3 cup water and 1/2 teaspoon salt in another bowl.
2. Heat 2 tablespoons peanut oil in a large skillet or wok over high heat.  Add the pork and slowly stir until it turns mostly opaque, about 2 minutes.  Remove the pork with a slotted spoon and transfer to a plate.  Discard the oil and wipe out the skillet.
3. Heat the remaining 1 tablespoon oil in the skillet, then stir-fry garlic with a pinch each of salt and sugar, 15 seconds.  Add the carrots and scallions and stir-fry until crisp-tender, 2 minutes.  (Add a little water if the garlic starts to stick to the skillet.)  Add the pork, snow peas and soy sauce mixture; stir until the pork is cooked through and the sauce is thickened, about 3 minutes.

Recipe and link:  http://www.foodnetwork.com/recipes/food-network-kitchens/sweet-and-sour-pork-recipe/index.html

Week 7: Recipe #2--Pork Chop 'n' Rice Casserole

I found this recipe online at Parents.com (see link below).  It has a long baking time (50 minutes), but the prep is pretty simple and it tasted pretty good.  I served this with a green salad and applesauce (pork chops and applesauce...).

Photo from parents.com

You'll Need:

• 4 loin pork chops, bone in (about 1 1/2 pounds)
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 2 Tblsp. vegetable oil
• 2/3 cup long-grain white rice
• 1 can (14.5 oz) jalapeno-flavored diced tomatoes (I used the diced tomatoes with onion and green peppers instead, couldn't find jalapeno)
• 2 medium-sized green bell peppers, halved, seeded, and thinly sliced into strips
• 1 cup shredded taco-blend cheese (I used a tad more....I like cheese)

Preparation:

1. Heat oven to 350 degrees.
2. Season pork chops with 1/4 teaspoon salt and 1/8 teaspoon pepper (I eyeballed this and probably used a bit more).  In a large skillet, heat oil over medium-high heat.  Add chops; cook until lightly browned, about 2 minutes per side.  Remove skillet from heat.
3. Coat 2 1/2 quart oval baking dish with nonstick cooking spray (I used a 9 x 13 inch dish).  Add rice, tomatoes, 1 cup water and remaining salt and pepper; stir to combine.  Place pork chops on rice mixture; scatter green pepper over top.  Cover dish with foil.
4. Bake in 350 degree oven for 50 minutes or until rice is tender and most liquid has been absorbed.  Remove foil from dish; sprinkle cheese over top.  Bake until cheese melts, about 5 minutes  Let stand 10 minutes before serving.  

Recipe and link:  http://www.parents.com/recipe/pork/pork-chop-n-rice-casserole/

Week 6: Recipe #1--Swedish Meatballs

I really liked this recipe.  I found it on a Martha Stewart blog I follow (see link below).  It makes a lot of meatballs, but you can freeze them and use them later, which is nice.  I served this with a side salad.

Photo from marthastewart.com

You'll Need:

• 1 pound ground beef
• 1 pound ground pork
• 3 cups panko (Japanese breadcrumbs)
• 1 1/2 cups whole milk
• 2 large eggs, lightly beaten
• 2 garlic cloves, minced
• Coarse salt and ground pepper (I just used regular table salt)
• 1/4 tsp. ground allspice
• 3 Tblsp. butter
• 1/3 cup all-purpose flour
• 3 cups canned reduced-sodium beef broth
• grape or current jelly, cooked egg noodles, chopped parsley (I left that out) for serving (all optional)  (I thought the jelly idea was strange but tried it anyway...yummy!)

Preparation:

1. Preheat oven to 475 degrees.  In a large bowl, combine beef, pork, panko, 1/2 cup of the milk, eggs, garlic, 1 tablespoon salt, 1/2 teaspoon pepper, and allspice.  Mix just until combined.
2. Using a rounded 1 tablespoon measure for each, form mixture into meatballs (you should have about 48--I had less, my meatballs must have been a little bigger...).  Place meatballs onto two rimmed baking sheets (I lined mine with foil for less cleanup); bake until golden brown and cooked through, 10-12 minutes, rotating sheets halfway through.
3. Meanwhile, make sauce:  In a medium saucepan, melt butter over med-high.  Add flour; cook, whisking, 1 minute (do not let darken).  Gradually whisk in remaining cup milk and broth; bring to a boil.  Reduce heat, and simmer until sauce has slightly thickened, 2 to 3 minutes.  Transfer to a larger bowl.
4. Using a slotted spoon, add meatballs to bowl with sauce; gently toss to combine.  Serve as an appetizer, on toothpicks, with jelly on the side; or as a main dish over noodles (I did this with egg noodles), garnished with parsley, with jelly on the side.  (Lily LOVED dipping her meatballs in the jelly, so she ended up eating pretty well.)

**Recipe and link (directions to freeze are below the recipe on the link):  http://www.marthastewart.com/283034/swedish-meatballs