Sunday Pot Roast

 

Here's Sunday pot roast on Monday. All you need is a crock pot.

• 2 1/2 lb pork shoulder 
• 3 cups green beans
• 4 cups diced potatoes
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/4 small green bell pepper chopped
• 2 tsp minced garlic
• 2 cups baby carrots.
• 14 cup stock
• 2 tsp salt
• 1 tsp pepper
• 1/4 cup orange juice
• 1/4 cup maple syrup

This is the easy part, add all the ingredients to a crock pot. Put the roast on the bottom of the crock pot and sprinkle with salt and pepper. add the maple syrup, orange juice and broth. and syrup. add vegetables on top. and cook on low for 7 hours.


crock pot cooking,

Pork Cacciatore

The original recipe comes from Weight Watchers. This is my version. I took out the rosemary and changed from yellow to green pepper. I also cut back on the water, and I used the liquid from the canned mushrooms.  So, this sauce is a little thicker. Over all delicious.

Ingredients


12 oz uncooked lean pork tenderloin, cut into 1- to 1 1/2-in chunks
1/2 tsp table salt, divided
1/2 tsp black pepper, freshly ground, divided
3 spray(s) cooking spray, divided
3 small uncooked  potato(es), peeled, cut into 1-in chunks
1 medium uncooked onion(s), halved and thinly sliced
1/2 cup(s) water, or more if necessary, divided
1 medium green pepper(s), cut into 1-in chunks
8 oz mushroom(s), halved or quartered lengthwise (about 3 cups)
1 cup(s) home made marinara sauce



Instructions

Coat a large nonstick skillet with cooking spray; heat over medium heat.

Sprinkle pork with 1/4 teaspoon each salt and pepper. Add pork to skillet, increase heat to medium-high and cook, turning pieces occasionally, until browned, about 6 minutes; remove to a plate.

Off heat, coat same skillet with cooking spray; heat over medium heat. Add potatoes, onion and 1/2 cup of water; cook, scraping bottom of pan, 1 minute. Cover and cook, stirring occasionally, 5 minutes.

Add green pepper, mushrooms,  and remaining 1/4 teaspoon each salt and pepper to skillet; saute over medium-high heat, until vegetables are lightly browned, adding a tablespoon or two of water if needed to prevent sticking, about 7 minutes.



Stir in marinara sauce, pork; bring to a simmer. Cover skillet, reduce heat to medium and cook until vegetables are tender and pork is cooked through, about 7 minutes. Yields about 1 1/2 cups per serving.

The Stuffed Potato

I love baked potatoes Lots of people do. What's great is that you can also stuff them with almost anything. Broccoli, cheese, butter and sour cream, chili... etc.. The other night I stuffed them with chicken, peas and a cream sauce made with a can pf cream of chicken soup, salsa spur cream and a little salsa.

This however is my all time favorite.

2 large baked potatoes
2 oz sharp cheddar cheese
2 oz each ham and turkey
1/2 cooked broccoli
2 tbs green onion
4 tbs sour cream
3 tbs crumble bacon
4 tbs butter
salt and pepper

Split the potatoes in half. add salt and pepper to taste.

Divide the remaining ingredients between the potatoes the sour cream.

Place them in the microwave for 45 seconds, or long enough to melt the cheese, and to make sure their hot.

Plate the potatoes add the sour cream and enjoy.

Chicken Bacon Alfredo

Ingredients:

4 each skinless boneless chicken breasts
1 cup olive oil
1 cup Progresso Italian Bread Crumbs
3 tablespoon Mayonnaise
1 cup Colby or Jack Cheese shredded
1 tablespoon Parmesan
1 tablespoon Fresh parsley chopped
6 slices Bacon
1 cup Alfredo sauce
Salt and pepper to taste

Preparation:
preheat oven to 375. Fry (or microwave) bacon until crispy, allow to cool. Heat olive oil on medium in 10" skillet. Rinse chicken breasts; coat generously with bread crumbs; fry in olive oil on medium/high heat until cooked through.
In small bowl, combine parsley, mayonnaise, 1/4 c. of the Colby/Jack cheese, and crumbled bacon. This should make a thick paste; if too thick add little more mayonnaise.
Transfer chicken to baking dish and coat with mixture from bowl. Sprinkle with parmesan cheese, drizzle Alfredo sauce over tops and add remaining shredded cheese.
Bake 30-35 minutes or until edges are golden brown. Salt and pepper to taste.

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