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Pork Tenderloin Stew
Pork Tenderloin Stew full of carrots, potatoes and corn. I made this stew the other day, it’s perfect for a winter day. It is great the day you make but even better the next day as most stews are. You can add any vegetables you want, I added mushrooms to this one because I had some in the refrigerator I needed to use up. You can cook it on the stove or in the oven at 350, totally up to you. 5.0 from 1 reviews Pork Tenderloin Stew Author: Mary Ellen Prep time: 30 mins Cook time: 1 hour Total time: 1 hour 30 mins Serves: Serves 4 1 pork tenderloin 2 tablespoons oil 2 tablespoons flour salt and pepper 1 medium onion - chopped 3 carrots - cut into chunks 2 stalks celery- cut into chunks 3 potatoes - cut into chunks 2 ears of corn taken off the cob 1/2 cup peas 4 cups water or chicken broth 1/2 teaspoon poultry seasoning 3 tablespoons flour 1/4 cup water 1 pork tenderloin 2 tablespoons oil 2 tablespoons flour salt and pepper 1 medium onion - chopped 3 carrots - cut into chunks 2 stalks celery- cut into chunks 3 potatoes - cut into chunks 2 ears of corn taken off the cob 1/2 cup peas 4 cups water or chicken broth 1/2 teaspoon poultry seasoning 3 tablespoons flour 1/4 cup water Cut the pork tenderloin into chunks, salt and pepper the pieces and roll in the flour. Add the oil to a dutch oven and when it is hot brown the tenderloin. When it is browned remove it to a bowl, cover and put in the fridge. Add the celerly and onions to the pan and saute for a couple of minutes. Add the carrots and the water or chicken broth. Let cook until vegetables are tender. (about 30 minutes) Add the remaining vegetables and the meat back into the pot. Cook for 15 minutes, then thicken with the flour and water. Adjust seasonings to taste. Cut the pork tenderloin into chunks, salt and pepper the pieces and roll in the flour. Add the oil to a dutch oven and when it is hot brown the tenderloin. When it is browned remove it to a bowl, cover and put in the fridge. Add the celerly and onions to the pan and saute for a couple of minutes. Add the carrots and the water or chicken broth. Let cook until vegetables are tender. (about 30 minutes) Add the remaining vegetables and the meat back into the pot. Cook for 15 minutes, then thicken with the flour and water. Adjust seasonings to taste. Maybe you’d like to try our? Cuban Pork Tenderloin Grilled Honey Mustard Pork Chops Beat the Heat Pork Roast
Taco Soup
Taco soup is the perfect crock pot soup, top it with taco chips, cheese and sour cream. Yesterday I had the urge to make this soup after trying it for the first time at my friend Thelma’s house a few months ago. I used all mild when a choice was possible figuring if someone wanted it hotter, they could add it. It is a little spicy because of the Rotel tomatoes but I really like the heat level on this soup. This was originally a crockpot recipe but it was too late by the time I decided to make it to do in the crockpot, either way works great. Taco Soup Author: Mary Ellen Prep time: 15 mins Cook time: 4 hours Total time: 4 hours 15 mins Serves: Serves 4 - 6 1 lb. Ground Beef 1 Medium Onion - Diced 15 oz Pinto Beans - Drained 15 oz Mild Chili Beans 10 oz Rotel (Diced Tomatoes with green chiles) 29 oz Crushed Tomatoes 2 Cups frozen or fresh Corn 1 Cup Mild Picante Sauce 2 cups water 1 Packet of Taco Seasoning 1 Packet of Ranch Dressing Seasoning Mix Salt and Pepper to taste 1 lb. Ground Beef 1 Medium Onion - Diced 15 oz Pinto Beans - Drained 15 oz Mild Chili Beans 10 oz Rotel (Diced Tomatoes with green chiles) 29 oz Crushed Tomatoes 2 Cups frozen or fresh Corn 1 Cup Mild Picante Sauce 2 cups water 1 Packet of Taco Seasoning 1 Packet of Ranch Dressing Seasoning Mix Salt and Pepper to taste Taco Chips - broken into bite size pieces Shredded Cheese Sour Cream Taco Chips - broken into bite size pieces Shredded Cheese Sour Cream Brown ground beef and onion. Add everything else to the pan. Cook over low heat for 1 hour. Alternate method: Combine all ingredients and cook on High for 4 hours or on Low for 6+ Hours Brown ground beef and onion. Add everything else to the pan. Cook over low heat for 1 hour. Alternate method: Combine all ingredients and cook on High for 4 hours or on Low for 6+ Hours Maybe you’d like to try? Southwestern Chicken Chowder Mom’s Chili Goulash Soup
Snickerdoodle Muddy Buddies
Snickerdoodle Muddy Buddies are chex cereal coated with peanut butter, chocolate, cinnamon and powdered sugar. Need a quick snack? This might just be it. Muddy Buddies are quick and easy to make. You can use any kind of Chex cereal you like, I used rice chex. These are perfect for gift giving too. I don’t know who wouldn’t love a bag of these. I was recently sent some LorAnn Oils and a bakery emulsion to use. I got a Cinnamon Spice Emulsion and that is what I used to make these. The Cinnamon Spice bakery emulsion is really awesome in these. They have quite a few emulsion flavors and I know I am going to be checking them out after trying this one. You can use cinnamon if you don’t have the emulsion, but the emulsion takes these Snickerdoodle Muddy Buddies from good to great! Snickerdoodle Muddy Buddies Author: Mary Ellen Prep time: 15 mins Cook time: 3 mins Total time: 18 mins Serves: Serves 6 - 8 8 cups Chex Cereal 1 1/2 - 2 cups powdered sugar 1 cup white chocolate chips or 8 oz. vanilla coating 1/2 cup peanut butter 1/4 cup butter 1 teaspoon vanilla 2 1/2 teaspoons ground cinnamon or 2 teaspoons LorAnn Oils Cinnamon Spice Bakery Emulsion 8 cups Chex Cereal 1 1/2 - 2 cups powdered sugar 1 cup white chocolate chips or 8 oz. vanilla coating 1/2 cup peanut butter 1/4 cup butter 1 teaspoon vanilla 2 1/2 teaspoons ground cinnamon or 2 teaspoons LorAnn Oils Cinnamon Spice Bakery Emulsion Melt the chocolate in the microwave with the peanut butter and butter. It will take about a minute or two depending on your microwave. Add the vanilla and cinnamon. Pour over the chex. Mix carefully and try not to break the cereral up. Add the confectionery sugar to a plastic bag. Add the cereal mix and shake until coated.. Melt the chocolate in the microwave with the peanut butter and butter. It will take about a minute or two depending on your microwave. Add the vanilla and cinnamon. Pour over the chex. Mix carefully and try not to break the cereral up. Add the confectionery sugar to a plastic bag. Add the cereal mix and shake until coated.. You might also want to try Graham Cracker Pretzel Chocolate Toffee Chocolate Marshmallow Popcorn Pretzels Pumpkin Cinnamon Cream Puffs
Cheeseburger Soup
Creamy soup loaded with veggies, tastes like a cheeseburger! Cheeseburger Soup Found this recipe in my picture file today and realized I had not shared it here so I am doing it now. You can have it on the table in less than an hour and no nasty preservatives here. The kids will love it! Cheeseburger Soup Author: Mary Ellen Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: Serves 8 1 pound ground beef 3/4 cup chopped onion 3/4 cup shredded carrots 3/4 cup diced celery 3 cups chicken broth 2 cups diced peeled potatoes 3 tablespoons all-purpose flour 3 tablespoons butter 2 cups (8 ounces) sharp cheddar cheese 1-1/2 cups milk 1 teaspoon salt 1/2 teaspoon pepper 1 pound ground beef 3/4 cup chopped onion 3/4 cup shredded carrots 3/4 cup diced celery 3 cups chicken broth 2 cups diced peeled potatoes 3 tablespoons all-purpose flour 3 tablespoons butter 2 cups (8 ounces) sharp cheddar cheese 1-1/2 cups milk 1 teaspoon salt 1/2 teaspoon pepper In a 3-qt. saucepan, brown beef. Add the onion, carrots and celery, saute for 5 minutes. Add the broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt butter. Add flour; cook and stir for 3 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts, In a 3-qt. saucepan, brown beef. Add the onion, carrots and celery, saute for 5 minutes. Add the broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt butter. Add flour; cook and stir for 3 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts, Maybe you’re in the mood for Creamy Gnocchi Soup like they make at Olive Garden? How about some Pasta E Fagnoli? Portuguese Kale Soup Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new!
Strawberry Ice Cream
Sweet strawberry ice cream made with fresh strawberries that are cooked into a jam before adding to the cream mixture. There is nothing better than homemade ice cream. I had stopped at the strawberry farm the other day and decided a fresh strawberry ice cream would hit the spot and indeed it did. This recipe starts out different from most strawberry recipes I have ever made. You start out by making a strawberry jam with the fresh strawberries to which you add eggs, milk and cream. When the mixture is thoroughly chilled you then make your ice cream. If your berries aren’t real sweet you may need to add another 1/4 cup of sugar. Strawberry Ice Cream Author: Mary Ellen Prep time: 30 mins Cook time: 30 mins Total time: 1 hour Serves: Serves 4 2/3 quart strawberries 1 cup sugar 1 tablespoon lemon juice 2 cups cream 1 cup milk 2 eggs 1/4 teaspoon salt 2 teaspoons vanilla remaining berries, chopped up and set aside 2/3 quart strawberries 1 cup sugar 1 tablespoon lemon juice 2 cups cream 1 cup milk 2 eggs 1/4 teaspoon salt 2 teaspoons vanilla remaining berries, chopped up and set aside Wash and clean strawberries, cut into quarters. Put strawberries in a saucepan with the sugar and lemon juice. Cook over medium heat, stirring often until strawberries thicken into a jam consistency. Cool. Add the eggs to a pan and beat them. Add the milk, cream and salt. Stir together until thoroughly mixed. Cook over medium heat stirring constantly until the mixture begins to coat the back of a spoon. Remove from heat and stir in strawberry jam mixture. Cover and refrigerate until cold. Freeze according the directions with your ice cream maker. I have a Cusinart and I pour my mixture into the frozen container while it is running. Mine takes about 12 - 15 minutes to make the ice cream. When the motor starts to strain it is done. Stir in the remaining strawberries you set aside and freeze for at least an hour in the freezer. Wash and clean strawberries, cut into quarters. Put strawberries in a saucepan with the sugar and lemon juice. Cook over medium heat, stirring often until strawberries thicken into a jam consistency. Cool. Add the eggs to a pan and beat them. Add the milk, cream and salt. Stir together until thoroughly mixed. Cook over medium heat stirring constantly until the mixture begins to coat the back of a spoon. Remove from heat and stir in strawberry jam mixture. Cover and refrigerate until cold. Freeze according the directions with your ice cream maker. I have a Cusinart and I pour my mixture into the frozen container while it is running. Mine takes about 12 - 15 minutes to make the ice cream. When the motor starts to strain it is done. Stir in the remaining strawberries you set aside and freeze for at least an hour in the freezer. Orange Pineapple Delight Ice Cream Blueberry Ice Cream Caramel Ice Cream
Baked French Onion Soup
 Oh, how I love French Onion Soup and even more so now that I don’t have to stand at the stove and make sure my onions don’t burn. I now caramelize the onions in my oven with my trusty LeCreuset French Oven pan. It takes about 3 hours to do the onions in the stove the way I do it, I think if you wanted to do it quicker you could, you just would have to stir it more often. Going in the oven A hour after being in the oven. 2 hours later. This is what the onions look like when it is finished in the oven. Baked French Onion Soup Author: Mary Ellen Prep time: 20 mins Cook time: 2 hours Total time: 2 hours 20 mins Serves: Serves 6 6 medium sized onions 2 tablespoons oil 2 tablespoons butter 7 cups Chicken Broth Salt and pepper To Serve: Gruyere Cheese French Bagettes 6 medium sized onions 2 tablespoons oil 2 tablespoons butter 7 cups Chicken Broth Salt and pepper To Serve: Gruyere Cheese French Bagettes Peel and cut onions in half. Slice thinly. Preheat oven to 350° F. Heat a pan with the oil and butter on the stove. Put onions in as you cut them to get them cooking. As soon as you get all of the onions in the pan give them a good stir to coat with the oil. Put the cover on and place pan in oven. Stir the onions once an hour. During the last hour I check them a few times and give them a stir. When the onions are golden brown they are done. Ready now to add the broth and finish. Remove to top of stove. Add chicken broth and bring to a boil. To serve: Slice a French baguette into 1 inch pieces. Broil until light brown. Ladle the soup into ovenproof bowls. Top with the baguette slices and top with Gruyere cheese. Put back under the broiler until cheese is bubbly and just starting to turn color. Peel and cut onions in half. Slice thinly. Preheat oven to 350° F. Heat a pan with the oil and butter on the stove. Put onions in as you cut them to get them cooking. As soon as you get all of the onions in the pan give them a good stir to coat with the oil. Put the cover on and place pan in oven. Stir the onions once an hour. During the last hour I check them a few times and give them a stir. When the onions are golden brown they are done. Ready now to add the broth and finish. Remove to top of stove. Add chicken broth and bring to a boil. To serve: Slice a French baguette into 1 inch pieces. Broil until light brown. Ladle the soup into ovenproof bowls. Top with the baguette slices and top with Gruyere cheese. Put back under the broiler until cheese is bubbly and just starting to turn color.
Weight Watcher Recipes
 Well, as you can see I have trouble keeping up this blog. I have decided to take a new approach for me and blog about Weight Watchers recipes. I decided to start the new year with an attempt to eat healthier and I love the fact I don’t have to count calories, just points. I signed up online and have a set of wonderful tools to use to convert recipes I have so that I know how many points are in each one. Tonight for dinner I made chili only instead of ground beef used ground turkey breast. This chili recipe now is 4 points per serving and my husband loved it. In fact he can’t wait to have it again tomorrow. For dessert I saw a recipe for some Raisin Turnovers and I just wasn’t going there but liked the basic part of the recipe so I changed the raisins to apricots and cooked the filling just a little. We loved it! I want to try dried apples next. I may be on to something here. Turkey Chili Author: Mary Ellen Prep time: 20 mins Cook time: 40 mins Total time: 1 hour Serves: Serves 8 4 cup(s) canned tomato sauce with tomato tidbits 8 Tbsp minced onion 2 cup(s) celery 20 oz Jennie-O Turkey Store Extra lean ground breast 4 cup(s) Bush's Chili beans - mild (pinto bean) 3 Tbsp chili powder 3 cup(s) water 1 tsp table salt 1/2 tsp black pepper 1/2 tsp Ground cumin 2 Tbsp sugar 4 cup(s) canned tomato sauce with tomato tidbits 8 Tbsp minced onion 2 cup(s) celery 20 oz Jennie-O Turkey Store Extra lean ground breast 4 cup(s) Bush's Chili beans - mild (pinto bean) 3 Tbsp chili powder 3 cup(s) water 1 tsp table salt 1/2 tsp black pepper 1/2 tsp Ground cumin 2 Tbsp sugar Brown turkey. Add remaining ingredients except chili beans. Cook for 1 hour and stir in chili beans. Cook another 30 minutes minimum over low heat. Adjust seasonings to taste. Note: I use Penzey's spices and they have a wonderful spice called Chili Con Carne and I use 2 Tablespoons of that also. We like our chili a little spicy. POINTS® Value: 4 Servings: 8 Brown turkey. Add remaining ingredients except chili beans. Cook for 1 hour and stir in chili beans. Cook another 30 minutes minimum over low heat. Adjust seasonings to taste. Note: I use Penzey's spices and they have a wonderful spice called Chili Con Carne and I use 2 Tablespoons of that also. We like our chili a little spicy. POINTS® Value: 4 Servings: 8 Apricot Won Tons 12 half dried apricot halves 2 item(s) Nasoya Won Ton Wrappers 1 Tbsp chopped pecans 1/2 cup(s) water Cut up apricot halves into small pieces, cover with water. Cook until water evaporates and makes a thick, chunky paste. Cool. Place a scant teaspoon of filling on each wrapper. Wet the edges of 2 sides. Fold over and seal filling in wrapper. Bring a pot of water to a boil. Place half of the wontons in boiling water for about a minute. Drain on paper towels. Repeat with remaining turnovers. Place on a baking sheet that has been sprayed with Pam. Bake at 400 degrees for 8 – 10 minutes or until lightly browned. POINTS® Value: 2 Servings: 2 There is just a sprinkling of confectioners sugar on these turnovers. I hope you enjoy these recipes!
Turkey Meatball Soup
Ground turkey meatballs, veggies and rich broth make up this Turkey Meatball Soup I made a quick and easy turkey meatball soup for dinner tonight and it is only 4 weight watcher points a serving. I actually did a short cut and used a 12 oz. bag of frozen Mirepox vegetables that you can get at Kroger in place of the carrots, celery and onion. The meatballs are made of ground turkey, oatmeal, eggbeaters and a spice called Mural of Flavor from Penzey’s. It is one of my go to all purpose seasonings. It has basil, garlic, lemon, shallots and a few other spices. It really is a nice all purpose blend and I use it all of the time. I don’t miss the salt at all. I met with a trainer today at the Fitness Center and we are good to go. My first session is next Tuesday in the pool. Can’t wait to get going! Turkey Meatball Soup Author: Mary Ellen Prep time: 15 mins Cook time: 45 mins Total time: 1 hour Serves: Serves 4 5 cup(s) fat-free chicken broth 2 cup(s) frozen peas and carrots 1 1/2 cup(s) celery 1 1/2 cup(s) frozen chopped onions 10 oz Turkey, ground, 93% lean/7% fat, raw 1/4 cup(s) uncooked oatmeal 1/4 cup(s) Egg substitute salt and pepper Mural of Flavor (Penzeys) 5 cup(s) fat-free chicken broth 2 cup(s) frozen peas and carrots 1 1/2 cup(s) celery 1 1/2 cup(s) frozen chopped onions 10 oz Turkey, ground, 93% lean/7% fat, raw 1/4 cup(s) uncooked oatmeal 1/4 cup(s) Egg substitute salt and pepper Mural of Flavor (Penzeys) Add broth and vegetables (except peas) to pan. Bring to a boil and cook for 20 minutes over medium heat. Add ground turkey, egg substitute, oatmeal and seasoning (salt, pepper and any spices you like) to a bowl. Mix well. Drop meatballs into broth and cook another 15 minutes. Add peas during last 5 minutes of cooking. Enjoy! Mary Ellen Add broth and vegetables (except peas) to pan. Bring to a boil and cook for 20 minutes over medium heat. Add ground turkey, egg substitute, oatmeal and seasoning (salt, pepper and any spices you like) to a bowl. Mix well. Drop meatballs into broth and cook another 15 minutes. Add peas during last 5 minutes of cooking. Enjoy! Mary Ellen Tomato Poblano Soup German Tomato Soup Southwestern Chicken Chowder
Stovetop Macaroni and Cheese
Creamy macaroni and cheese made in one pot, dinner in less than 30 minutes. Macaroni and Cheese is a favorite at our house, how about yours? To make this recipe you are going to have to forget everything your mama ever told you about cooking pasta. For this recipe you are going to cook it all in one pan, no boiling the pasta and draining. That’s right, 1 pot and the best part is it can be made in less than 30 minutes. Did I tell you yet it’s delicious? It is, and creamy, I bet you’ll love it. You can use whatever kind of macaroni or pasta that you want to. I popped this Stovetop Macaroni and Cheese under the broiler for the picture and also thinking it might enhance it, I’d skip that step when I make it again. Just dive right into this Stovetop Macaroni and Cheese tonight! This One Pot Macaroni and Cheese is sure to become a favorite at your house. I’m sure by now if you are a reader at this site that you notice I use that blue pan a lot. I love it and I do use it a lot. It can go from stovetop to oven. It is made by Le Creuset and the blue isn’t available any more but they have about 10 new colors to choose from. Makes me almost want to get a new one! Stovetop Macaroni and Cheese Author: Mary Ellen Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: Serves 4 3 1/2 cups water 1 (12 oz) can evaporated milk 12 oz elbow macaroni - I used rototini 1 teaspoon salt 1 teaspoon cornstarch 1/2 teaspoon dry mustard 1/4 teaspoon hot sauce 2 cups sharp cheddar cheese, shredded 3 tablespoons butter 3 1/2 cups water 1 (12 oz) can evaporated milk 12 oz elbow macaroni - I used rototini 1 teaspoon salt 1 teaspoon cornstarch 1/2 teaspoon dry mustard 1/4 teaspoon hot sauce 2 cups sharp cheddar cheese, shredded 3 tablespoons butter Add the water, salt and 1 cup of the evaporated milk to a large pan. Bring to a simmer and add the pasta. Cook over medium heat, just below a boil for about 10 minutes or until pasta is tender. Stir several times while it is cooking. In a small bowl mix together the remaining evaporated milk, cornstarch, dry mustard and hot sauce. When the pasta is done stir in this mixture and stir until incorporated and thickened. Remove from heat and start adding the cheese, a handful at a time. Stir until it melts. After you get all of the cheese in, stir in the butter. Serve. Add the water, salt and 1 cup of the evaporated milk to a large pan. Bring to a simmer and add the pasta. Cook over medium heat, just below a boil for about 10 minutes or until pasta is tender. Stir several times while it is cooking. In a small bowl mix together the remaining evaporated milk, cornstarch, dry mustard and hot sauce. When the pasta is done stir in this mixture and stir until incorporated and thickened. Remove from heat and start adding the cheese, a handful at a time. Stir until it melts. After you get all of the cheese in, stir in the butter. Serve.