Wednesday, February 27, 2008

Garlic & Soy Grilled Pork Chops

Elizabeth actually found this recipe in my South Beach Diet Cookbook. They were AMAZING!! I think some of the best, tastiest pork chops I have ever had.

Grill up chunks of fresh vegetables alongside these lip-smacking pork chops for an irresistible outdoor feast. Bell pepper, sweet onion, and zucchini would work quite nicely.

2 boneless center-cut pork loin chops, trimmed of all visible fat
1/2 tablespoon light soy sauce
1 teaspoons minced garlic
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Fresh herbs, for garnish

Sprinkle the pork chops all over with soy sauce, garlic, paprika, salt, and pepper. (I actually just doubled it and made more of a marinade for it to soak in. I used a little extra soy sauce too.) Cover and refrigerate at least 20 minutes or up to 2 hours.

Coat a grill rack or broiler-pan rack with cooking spray. Preheat the grill or broiler. (I just put mine in an aluminum pouch and cooked on the grill!!)

Cook the pork chops 4" from the heat, turning once halfway through cooking time, for 10 to 12 minutes, or until a thermometer inserted in the center of a chop registers 155°F and the juices run clear. Garnish with the herbs.

And look - I even came up with all the nutritional information for you guys!! :-) Yeah right. It is nice when they provide this stuff for you so that you know!!

Nutritional Information:
105.71 calories
2.91 total fat (0 g sat)
55.28 mg cholesterol
0.54 g carbohydrate
18.22 g protein
0 g fiber
168.88 mg sodium

Wednesday, February 20, 2008

Jell-O Cake

This is for you Elizabeth and Jana!! I was telling them about how yummy it was to add Jell-O to your cakes and I finally found the recipe. This was given to me by Tamika Rybinski!!

1 box white cake
1 box Jell-O (any flavor)

Bake cake as box instructs. Let cool. Prepare teh Jell-O as box instructs. Poke holes in cake with fork and pour 1/4 Jell-O over. Chill in refridgerator for a couple of hours.

*You can add more or less Jell-O according to taste. Also, you can use more than one flavor of Jell-O. What ever tickles your fancy!!

Serve with Cool Whip!! See isn't that easy?

Cheese Potato Soup

As the cold front is moving in, maybe this will be something that will warm you up! I am not guaranteeing that all my recipes will be the lowest in fat or calories, but man this one is yummy.

1 stick of butter (you could probably substitue olive oil)
1 grated carrot
1 cup chopped onion
1 cup chopped celery
3 cans potato soup
2 cans chicken broth
1 1/2 cups fat free sour cream
1 lb. Velvetta cheese

Saute in butter the carrots, onion, and celery. Add soup and chicken broth. Simmer 30-45 minutes. Stir in Velvetta and sour cream. DO NOT BOIL - JUST HEAT!!

*NOTE: Be sure to stir it pretty frequently. If the burner is too hot and you are not stirring, the potatoes like to sink the bottom and sometimes burn. Not good!!

This is great served with saltine crackers!!

And for all you Deceptively Delicious folks out there - try adding some cauliflower!! I am sure it will still taste great (although I have not tried it - so let me know if you do)!!

Monday, February 18, 2008

Chicken Spaghetti

3-4 chicken breasts cooked and cut into bite size pieces
3 stalks of celery, chopped
1/2 onion, chopped
1/2 bell pepper, chopped
1/2 stick of butter
1 can chicken broth
1 can cream of mushroom soup
1 can cheddare cheese soup
1 package whole wheat spaghetti noodles
2 cups shredded cheddar cheese

Preheat ovent to 350 degrees. In a large pot saute 1/2 stick of butter, 3 stalks of celery, 1/2 onion, and 1/2 bell pepper. Add chicken broth, cream of mushroom soup, and cheddar cheese soup. Simmer sauce for 15-20 minutes. Boil 1 package of whole wheat spaghetti - drain. Combine chicken, spaghetti, and sauce. Grease 9x13 baking dish. Place the spaghetti in the disch and top with 2 cups of grated cheddar cheese. Bake for 20 minutes.

Serve with salad and garlic bread.

King Ranch Chicken Enchiladas

I will start off with one of my favorite recipes from my mom!! She is a great cook and passed a lot of good recipes on to me. I am constantly calling her for new things to try.

4-6 boneless, skinless chicken breasts, shredded
3 cans cream of chicken soup
1 can chopped green chiles
1 can rotel tomtatoes
1 (16 oz) container of sour cream, fat free
8-10 flour tortillas
1 package Monterray Jack Cheese

Preheat oven to 350 degrees. In a large bowl, combine cream of chicken soup, chopped green chiles, rotel, and sour cream. Mix well. In an 9x13 pan, layer 4-5 tortillas (I like to tear mine into strips), 1/2 of the chicken, 1/2 of the soup mixture, and then 1/2 of the grated cheese. Then repeat the layers. Bake uncovered until hot and bubbly. In my oven that is about 30-45 minutes.

Serve with a salad and Mexican rice.

I hope you enjoy.

New Cooking Blog!!

Does anyone have as much trouble as I do finding new and exciting recipes to make for you family? I feel like I am constantly making the same old things over and over again. Luckily, I have a great husband who never complains about what I put out on the table. This is my attempt to put out some yummy recipes that we love and hopefully gather a few from you guys to put out as well. I will even try to post pictures of my finished product, but no guarantees. Happy cooking!!