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Recipes
CrockPot Recipe for Salsa Pork Chops with Cumin, Garlic, and Lime
By lgove
Trim all fat around the edges of pork chops and discard fat
- (Makes 4 servings; recipe adapted from Not Your Mother's Slow Cooker Recipes for Two.)
- 4 pork chops with fat trimmed (I used pork loin sirloin chops, remember the guideline for 10% fat or less if you're making this for the South Beach Diet.)
- 1/2 tsp. ground cumin
- 1/2 tsp. garlic powder
- 1/2 tsp. Vege-Sal (or use a smaller amount of regular salt)
- 1/2 tsp. fresh ground black pepper (or less if you're not a pepper fan)
- 1 T olive oil (or less for a non-stick pan)
- 1 cup salsa (I used Pace Picante Sauce Mild, but choose the level of hotness and brand you like.)
- 2 T fresh-squeezed lime juice
- (If you want more sauce you could use 1 1/2 cups salsa and 3 T lime juice)
- (I used my Crock-Pot 2.5-Quart Slow Cooker for this recipe. If you only have a larger slow cooker, the recipe could easily be doubled. The leftovers from this were great, so don't be afraid to double it.)
Mixed Green Salad with Chive Dressing
By lgove
Recipe courtesy EatingWell
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white-wine vinegar or cider vinegar
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon sugar
- 1 tablespoon water
- 1 tablespoon snipped fresh chives or chopped scallion greens
- Salt
- Freshly ground pepper to taste
- 8 cups washed and torn salad greens
- 1 cup grated carrots
- 1 cup thinly sliced cucumbers
- 1/2 cup low-fat croutons
Sauteed Chicken Breasts with Tarragon-Mustard Pan Sauce
By lgove
Trim all visible fat and tendons from chicken breasts
- 4 boneless-skinless chicken breasts
- 1 T olive oil (use more or less, depending on your pan)
- salt and pepper, plus other seasonings of your choice to season chicken (I used Szeged Chicken Rub and pepper, but no salt)
- 1/2 cup chicken stock (I used homemade chicken stock, but you could use canned chicken broth, preferably low sodium)
- 1/3 cup half and half or milk
- 1 T Dijon mustard
- 2-3 tsp. finely chopped fresh tarragon (preferably French tarragon)
Cheeseburger Mac and Cheese
By lgove
Pre-heat oven to 400ºF. Place a large pot of salted water over high heat and bring to a boil
- 1 * 1 pound cavatappi pasta
- 1 * 1 pound ground sirloin
- 1 * 1 tablespoon grill seasoning (about a palmful)
- 1/4 * 1/4 cup ketchup
- 1/4 * 1/4 cup yellow mustard
- 3 * 3 tablespoons extra virgin olive oil (EVOO), divided
- 2 * 2 tablespoons butter
- 1 * 1 medium red onion, chopped
- * Salt and ground black pepper
- 2 * 2 tablespoons flour
- 2 * 2 cups milk
- 1 1/4 * 1 1/4 cups grated yellow cheddar cheese, divided
- 1 1/4 * 1 1/4 cups grated Swiss cheese, divided
- 3 * 3 small tomatoes, seeded and chopped
- 1 * 1 deli-style pickle, chopped
Roasted Red Pepper and Garlic Aioli Sauce
By lgove
Follow instructions for roasting and peeling freshly roasted red peppers if you're using fresh peppers
- 1 jar roasted red peppers (12 oz.) or 2 freshly roasted red peppers (about 1 cup diced roasted red pepper)
- 1 T garlic puree or minced garlic (or a little less if you're not that into garlic)
- 1/2 cup mayo (I used full-fat mayo because you're not eating huge amounts of this, but reduced-fat mayo would also work)
- 3 T extra-virgin olive oil
- sea salt and fresh ground black pepper to taste
Country Quiche
By lgove
Preheat the oven to 350 degrees F
- 1 pound ground pork sausage with sage
- 1 teaspoon baking powder
- 20 grape tomatoes, sliced in half and sprinkled with salt
- 6 large eggs
- 10 ounces sharp Cheddar cheese, grated (about 2 1/2 cups)
- Salt and pepper
- Two 9-inch unbaked frozen pie shells (set them out to thaw while preparing the other ingredients)
Honey Garlic Chicken (crock-pot)
By lgove
In your slow-cooker put the chicken into your cooker
- 6 to 10 chicken tenderloins, frozen
- 1 tbsp minced garlic
- 1 tsp dried basil
- 1/2 cup soy sauce
- 1/2 cup ketchup
- 1/3 cup honey
Sauted Chicken Breasts with Tarragon Mustard Pan Sauce
By lgove
Trim all visible fat and tendons from chicken breasts
- 4 boneless-skinless chicken breasts
- 1 T olive oil (use more or less, depending on your pan)
- salt and pepper, plus other seasonings of your choice to season chicken (I used Szeged Chicken Rub and pepper, but no salt)
- 1/2 cup chicken stock (I used homemade chicken stock, but you could use canned chicken broth, preferably low sodium)
- 1/3 cup half and half or milk
- 1 T Dijon mustard
- 2-3 tsp. finely chopped fresh tarragon (preferably French tarragon)
Penne in Vodka Cream
By lgove
Bring a large pot of lightly salted water to a boil
- 1 pound penne pasta
- 1/2 cup butter
- 3/4 cup vodka
- 1/2 teaspoon dried red pepper flakes
- 1/4 teaspoon Worcestershire sauce
- 8 ounces tomato sauce
- 1/2 (6 ounce) can tomato paste
- 1 cup heavy cream
- salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Green Bean and Shitake Stirfry
By lgove
1. Fill the wok or saute pan with about 1 cup of water
- 1/2 pound green beans, trimmed2 teaspoons cooking oil1/2 onion, thinly sliced6 ounces fresh mushrooms, sliced1 clove garlic, finelly minced1 teaspoon finely grated fresh ginger1 tablespoon oyster sauce + 2 tablespoons water