Pork Tenderloin

1 pkg pork tenderloin
4 cloves garlic
1/4 cup soy sauce
2T country dijon mustard
4T honey
2T fresh orange juice
1T chopped fresh rosemary
3T olive oil

Cut slits in tenderloin and insert slivered garlic pieces inside.  Place in baking dish.
Drizzle olive oil over tenderloin.  Whisk together remaining ingredients then pour over
tenderloin.  Bake at 350 degrees for about an hour, basting once or twice.  Let rest 10 minutes,
Remove garlic, slice and serve.

Grape Jelly Meat Balls

2 12 oz jars chili sauce
1 32 oz jar grape jelly
1 bag frozen meat balls

Put chili sauce and jelly in sauce pan and heat until jelly is melted and sauce is smooth.  Transfer to crock pot and add meat balls.  Cook on high for three hours and serve.

Monterey Chicken

4 - 6 boneless, skinless chicken breasts your favorite bbq sauce Zesty Italian salad dressing 1/2 cup chopped green onion 1 cup diced roma tomatoes 1/2 pkg cooked bacon shredded monterey jack or colby-jack cheese Marinate chicken breast in Italian dressing for 12 - 24 hours. Grill chicken breasts. Place grilled chicken in a baking dish and brush with bbq sauce (both sides). Top each chicken beast with slices of cooked bacon, cheese, diced tomatoes, and sliced green onions. Bake at 350 degrees until cheese is melted through.

Cowboy Meatloat and Potato Casserole

• 1 package Ore-Ida® Steam n' Mash Garlic Seasoned Potatoes
• 1 pound ground meat lean
• 3/4 cup onion finely chopped
• 1/3 cup bread crumbs seasoned
• 1/4 cup Jack Daniel’s® Barbecue Sauce, Honey Smokehouse™
• 1 egg lightly beaten
• 2 teaspoon chili powder
• 3/4 teaspoon salt
• 2/3 cup evaporated milk
• 1 tablespoon butter
• 1 cup crumbled bacon real
• 1/4 cup crispy fried onions canned
• 2/3 cup Mexican blend cheese shredded

1. Preheat oven to 375 degrees F. Coat 9x9 baking dish with nonstick cooking spray. In a large bowl, combine beef, onion, breadcrumbs, Barbecue Sauce, egg, chili powder and salt until well mixed. Gently press into bottom of baking dish. 
2. Bake uncovered for 20 to 25 minutes, or until cooked through. Carefully pour off any excess fat if needed. Adjust oven to broil and place oven rack 6 to 8 inches from heat source.  
3. Meanwhile, microwave Potatoes according to package instructions. In a large bowl, mix together hot Potatoes, milk and butter, and mash with a potato masher until smooth. For a smoother consistency, mix with an electric mixer to desired consistency. Stir in bacon and fried onions. Spread evenly on top of beef mixture and sprinkle with cheese.
4. Broil for 3 to 5 minutes, or until cheese is lightly browned. Serve hot with additional Barbecue Sauce if desired.

Philly Cheesesteak Sloppy Joes

1 lb. ground beef
1 onion, chopped
1/4 c. steak sauce (A1)
1 c. beef stock
1 green pepper, chopped
1 pkg. sliced mushrooms
Provolone cheese, cut into slices or pre-sliced
Salt & Pepper to taste
Buns/Rolls

In large skillet over medium-high heat brown the ground beef, about 5-6 minutes. Add the onion, green pepper and mushrooms and cook another 3-4 minutes, until they start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 10 minutes.

Split open rolls, place one slice of cheese on one side and toast under broiler, keep your eye on them so they don't burn!

Place a scoopful of the meat on the bottom half of the bun.  Enjoy!

Crockpot lasagna

1 lb. ground beef
1 onion chopped
2 cloves garlic
1 (29 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (16 ounce) cottage cheese
5 ounces parmesan cheese
8 ounces mozzerella cheese
16 ounces lasagna noodles (uncooked)
1 1/2 tsp salt
1 tsp oregano

Brown hamburger, onion, and garlic. Add tomato sauce, paste, salt, and oregano. Cook until warm. Spoon a layer of meat sauce into the bottom of the crockpot. Add a double layer of uncooked noodles (break to fit) and top with cheeses (mix all cheeses together in a bowl prior to adding). Repeat sauce, noodles, cheese. Add 1/2 cup water around outside of lasagna (I did not do this as it looked wet enough when I made it and it turned out great). Cover and cook on low for 4-5 hours.

Chicken Parmesan

4 chicken breasts
1/2 stick butter, melted
1 cup Parmesan cheese
1 cup Italian breadcrumbs
1/2 teaspoon garlic powder
jar of Spaghetti sauce
mozzarella cheese
Preheat oven to 350 degrees. Line a baking dish with foil and spray with cooking spray.

Mix the Parmesan cheese, bread crumbs, and garlic powder in a shallow dish. It really doesn't matter how much Parmesan cheese and bread crumbs you have. Just make sure it's equal parts. Melt butter in a shallow bowl. Dip the chicken in the melted butter, then the bread crumb mixture then place on the baking sheet. Bake for 30 minutes. Spoon spaghetti sauce over the chicken and sprinkle mozzarella cheese on top for the last 5-10 minutes of baking. Serve over spaghetti with extra warm spaghetti sauce.

Beef Enchiladas

1 pound of cooked hamburger
1 can of corn, drained
1 can diced tomatoes, undrained any flavor
1 cup salsa, undrained
1 cup of minute rice, not cooked
1 small can tomato sauce
cheese, for inside and top
corn tortillas
Enchilada sauce, for top
Mix first 8 ingredients and roll in tortillas. Drizzle enchilada sauce over the top. not too much though. Top with grated cheese and cook for 1/2 hour or so.

Grandma Mitton's Stuffed Hard Rolls

1 lb. Velveeta cheese, cubed 2 large cloves garlic minced
1 can chopped black olives 4-5 hard boiled eggs chopped
6 green onions, tops and all, chopped 1 Italian hot pepper minced (be careful of the residue on your skin)
1/2 tsp salt (can substitute other types of hot peppers-serrano, or little bit bigger
ones
mix above well then add:
1 8 oz can tomato sauce 1/2 c. vegetable oil
Mix all together. Cut the tops off of 18-24 hard rolls and scoop out the centers, fill with mixture. Put top back on. Wrap in tin foil and heat in oven at 350 for about 20 minutes or until melted. Can microwave for 30 sec, but it makes it more soft and gooey. A family favorite!

Gyoza

1 head cabbage
6 carrots
4 stalks of green onions diced
12-15 fresh mushrooms
1 lb hamburger
1 lb ground pork
3 cloves garlic
2 Tbsp ground ginger
4 Tbsp soy sauce
1-2 pkg round gyoza skins
Sauce:
½ cup soy sauce
½ cup white vinegar
¼ cup water.
Grind cabbage, carrots, and mushrooms in a food processor. Add meats, garlic, ginger, and soy sauce. Mix well. Take one gyoza skin and lightly moisten rim with water. Place a small spoonful of meat mixture in middle then seal. After you have a warm frying pan full of cute little gyozas, cook for 6-8 minutes or until
golden brown. Pour a small amount of water in pan, about ½ cup and cover with lid. Steam them for another 5- 10 minutes until meat is cooked thoroughly. Our family usually dunks each gyoza in their own little sauce cup before eating. Ultimate family favorite!

Mexican Pork Chops

Easiest recipe ever!!! Simply put 6 pork chops (without bones) in crock pot. Pour 1 can of salsa over top.
Cook for 3 ½ hours. The pork chops soak up the salsa and they are so juicy and moist that you will think you
just died and went to heaven. Pour remaining sauce over rice for a side dish.

Indonesian Pork Roast

1 pork roast
1 can French onion soup
¼ cup soy sauce
1 package dry Lipton onion soup mix
¼ cup sugar
1 empty soup can filled with water
Mix all ingredients together then pour on top of roast in crock pot. Cook on high for 3 hours.

Pink Chicken (AKA Apricot Chicken )

8 boneless, skinless chicken breasts
1 (8oz) bottle Russian salad dressing
1 cup Apricot jam
1 package dry onion soup mix
Place chicken in crockpot. Combine the dressing, jam and onion soup mix and pour over chicken. Cook for 3 hours Or place chicken in 13x9 baking dish. Pour mixture over chicken and Bake at 350 F for 1 hour.

Russian/Chinese Chicken

3 to 4 chicken breasts halves
12 oz. Russian dressing
1/2 to 3/4 C peach or apricot preserves
1 packet or 2 heaping TBSP onion soup mix
1/2 tsp Chili Garlic Sauce (Tuong Ot Toi Viet-Nam
brand) Found in the oriental aisle. If you like spicy,
use 1 to 2 scant TBSP
Spray crockpot with Pam. Put chicken breasts in the crockpot and salt and pepper them. Sprinkle onion soup mix over them. Mix Russian dressing, preserves and Chili Garlic Sauce, pour over chicken. Cook on high 3 to 4 hours on high. Shred it and serve over rice.

Crockpot Surprise

1 fancy crock pot (a crock pot with a lost lid is
better.)
2 inches of dust bunnies
3 dead spiders
1 ½ fly carcasses (1/2 was eaten)
1 “Oh that’s where it is!” utensil
1 wedding gift card taped to bottom of pot
Let sit on shelf for 6 months
Move pot occasionally (usually to get to something
behind it)
Wash thoroughly before using

Spinach Fettuccine Primavera

Salt
1 pound Buitoni Mixed Cheese Tortellini
2 carrots, peeled
2 medium zucchini
2 tablespoons extra virgin olive oil (EVOO)
2 tablespoons butter
2 shallots, thinly sliced
2 cloves garlic, finely chopped
1 cup frozen green peas
½ cup dry white wine
1 cup vegetable stock
Freshly ground black pepper
½ cup grated Parmigiano Reggiano cheese, plus some
to pass at table
¼ cup chopped flat-leaf parsley (a generous handful)
11
1. Bring water for pasta to a boil. Salt the water, add the pasta, and cook to al dente, about 7-8 minutes. Use
a vegetable peeler to make ribbons of carrot and zucchini. Keep the vegetables flat on counter and run the
peeler the length of the vegetable. Drop the carrots and zucchini into the pasta water for the last 4 minutes of
cooking time.
2. Heat a medium skillet over medium heat with EVOO and butter. Sauté the shallots and garlic 3-4 minutes
then add peas and heat through, 2 minutes, stir in wine, reduce for half a minute and stir in stock. Toss
drained pasta and vegetables with the sauce, season with salt and pepper, and combine with cheese and
parsley.

Hash Brown Potato Casserole

2# hashbrowns-defrosted
1/2 C. butter
1 tsp. salt
1.4 tsp. pepper
1/2 C. chopped green onion
1 can cream of chicken soup
1 pint sour cream
2 C. grated old English sharp cheese
2 C. crushed corn flakes
1/4 C. melted butter
Arrange the 2 pounds of defrosted hashbrowns in a 9x13 casserole pan then mix the next seven items
together, pour over the potatoes and mix in throughtly. Then mix the corn flakes and butter together and
top the casserole with them. Bake in a 350 oven for about 45 or so minutes, until brown ans bubbly.

Souper Chicken Enchilada Casserole

1 can Cream of Chicken Soup
½ cup sour cream
1 small onion, chopped
1 tsp. chili powder
2 cups chicken (cooked & chopped)
8 flour tortillas (cut into strips)
1 cup shredded cheese
Combine soup, sour cream, and chili powder. Mix well and then add onion and chicken.
Like lasagna, layer mixture, tortilla strips and cheese making sure to have cheese on the top.
Bake 350 F for 25 minutes. (1 can of chopped green chilies may also be added to the mixture).

Taco Spaghetti

1 lb. hamburger browned and drained
1 packet hot taco seasoning (if you like spicy). If you like it milder, use regular taco seasoning
3 8 oz. cans tomato sauce
12 oz to 1 lb spaghetti noodles cooked and drained
After the hamburger is browned sprinkle the taco seasoning over the meat and stir well. Then pour in the 3 cans
tomato sauce and 3 cans of water. Sauce will be thin.
Serve over spaghetti noodles. Top with sour cream and sharp cheddar cheese.

Stuffed Portobello Mushrooms

I've found without question that the best way to lead others to a more plant-based diet is by example - to lead
with your fork, not your mouth. ~Bernie Wilke, quoted in Joanne Stepaniak, The Vegan Sourcebook, 1998
4 (3-ounce) Portobello mushroom caps
3 tablespoons dry white wine
2 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon black pepper
1/8 teaspoon salt
1 teaspoon olive oil
½ cup diced red bell peppers
½ cup diced yellow bell peppers
½ cup diced onion
2 garlic cloves, minced
4 cups (1/2-inch) cubed sourdough bread (about 6 [1-
ounce] slices)
½ cup plus 2 tablespoons (2 ½ ounces) finely
shredded fresh parmesan cheese, divided
¼ cup minced fresh parsley
2 tablespoons water
2 large eggs, lightly beaten
1. Remove gills from mushroom caps with a spoon. Combine wine and 2 garlic cloves; brush over mushroom
caps. Sprinkle mushrooms with oregano, black pepper, and salt; set aside.
2. Preheat oven to 350.
3. Heat oil in a large nonstick skillet over medium-high heat until hot. Add red and yellow bell peppers, onion,
and 2 garlic cloves, and sauté 3 minutes. Combine bell pepper mixture and bread cubes in a large bowl; stir
in ½ cup cheese, parsley, water, and eggs. Place mushroom caps, stem sides up, on a baking sheet. Spoon 1
cup bread mixture into each mushroom cap, and sprinkle each with 1 ½ teaspoons cheese. Bake at 350 for
25 minutes or until stuffing is lightly browned and mushrooms are tender. Yield: 4 servings.