Boneless Glazed Apple Pork Chops

Ingredients:
6 boneless porkchops (4oz each)
1/2 cup apple cider vinegar
2 tbsp dijon mustard
1 tbsp cinnamon
1 tsp ginger
4 tbsp melted butter
1/2 cup dark brown sugar 
4 red delicious apples sliced in quarters
Directions:
Toss it all in the crock pot on low for 4hrs. Make sure apples are on top or they will get too soggy. Stuffing is just Stovetop Pork made to box directions.

Serves 6.

Calories 516 Carbs

34 Fat

28 Protein

46 Sodium

208 Fiber

4

Monterey Chicken

1 can corn ( I use one with NO added salt )
1  can black beans ( again low  sodium variety )
2 cups shredded Monterey cheese, halved ( I like Kraft 2% )
3 cups water
1 tbsp. butter
1 package Knorr Creamy Chicken Rice & Pasta side
6 chicken breasts
1 tsp garlic powder
1 tsp paprika
1 tsp onion powder

Cook your chicken breasts in any method you chose. I chose to put mine in the skillet with a little chicken broth, and my spices above. Set aside.

Make your Knor rice as directed by package.  I use 3 cups of water + tbsp of butter vs 2 they recommend because you're going to add your corn and black beans to this mixture. I make sure I thoroughly rinse them before adding because they are packed solution in the can and that's just  gross. Roughly it's about 20 minutes on low after a rapid boil.

You're basically going to mix everything together, including half the cheese. Scoop out about a cup of the mixture, place your chicken breast ontop, and top with some of the remaining cheese.

Serves 6

Calories 518 Carbs

50 Fat

11 Protein

53 Sodium

1,249 Fiber

6

Broccoli Chicken Cheddar Casserole

1 bag extra wide egg noodles
1 bag frozen chopped broccoli
16oz Velveeta cheese
1 cup milk
1 bag frozen chicken breast tenderloins
2 cups chicken broth
1 tsp garlic powder
1 tsp paprika
1 tsp minced onion
salt & pepper to taste

I placed the chicken breasts in the crock pot and  covered them with the chicken broth so I would be able to shred them later. Cooked on low for 4-6 hours. Shred with fork.

Boil noodles per bag directions. When I drained the water, I drained it into another pot so I could use the already steaming water to soften the frozen broccoli. Then I drained broccoli and set aside.

Dice your cheese into cubes over low heat. Mix with milk until everything is well melted. I totally cheat and do like 30 seconds at a time in the microwave, stiring in between. Approximately 2 minutes this way, but the stiring is very important. Add in spices.

Mix everything together. Put in casserole dish. You may choose to top with some more cheese at this point. I did not. I popped it in the oven for 5-10 minutes on 350 just to insure everything was mixed and melted together.

Serves 6.

Calories 498 Carbs

49 Fat

9 Protein

52 Sodium

725 Fiber

4

Stuffed Cabbage Rolls

For months I have been wanting to make these, but my family was not too keen on the idea of cabbage. When I finally convinced them all the egg rolls they consume are filled with it, they seemed to be on board.

1 large head of cabbage ( at least 12 leaves )
1 lb ground beef ( I prefer 90/10 at a minimum )
1 large egg
1/2 cup quick  rice dry
1/2 cup chopped green pepper
1/2 cup diced onion
1/2 cup crushed oyster crackers
1 tsp minced garlic
1 tsp dried basil
1 tsp dried oregano
1 tsp red pepper flakes
46oz V8 ( I used low sodium variety or the extra spicy depending on the crowd )
grated parmesan cheese ( optional )

Boil your cabbage because its going to make taking it apart that much easier. Do this while you are browning your ground beef with green pepper and onions. In a separate bowl combine egg, rice, crushed crackers, & soup mix. Once beef is browned, you can add in this mixture and set aside.

Carefully separate the leaves. Cut the vein out of the center in a lil V. This makes wrapping much easier. Spoon in about 2-3 tbsp. into each leave.  Fold tightly and refrigerate over night. This helps them stay formed since they are chilled and compact. ( though it's not necessary if you want to skip that step. I've done it both ways )  Place them in the crock pot. Pour the bottle of V8 over the top. You may choose to add water. I'd suggest maybe about a cup. Just so everything is completely covered. Cook on low for 4-6 hours. Be careful when taking them out. I had to use a spatula because the cabbage softens quite a bit, and they fall apart easily if not wrapped tightly. The less you handle them, the better. Top with parmesan cheese if desired.

Makes 12 rolls total.  2 rolls per person so 6 servings.

Calories 315 Carbs

23 Fat

15 Protein

22 Sodium

349 Fiber

4

Chicken Parmesan

1 box of  thin spaghetti
2 cups panko bread crumbs
2 1/2 lbs chicken breast
1 cup Italian dressing
1 cup grated parmesan cheese
6 slices provolone or mozzarella cheese
1 jar favorite sauce ( I cheat, I know and I LOVE chunky garden veggie by Ragu )
1 can diced tomatoes ( preferably Italian style )
1 tbsp. minced garlic
1 tsp dried basil
1 tsp crushed red pepper

Place your chicken in the Italian dressing. Then coat in breadcrumbs and grated parmesan cheese. You can choose to bake them or pan fry them. Depends on how cautious you are about counting calories. This recipe is for baked. If you're going to bake them place them on a cookie sheet on 350 for about 45 minutes.

Make your spaghetti to box directions. Stir in jar sauce, diced tomatoes, and spices.

Once chicken is done you can plate your spaghetti, put the chicken on top, and melt some sliced cheese over each piece. I usually serve with a side salad and some garlic bread.

Serves 8.

Calories 527 Carbs

61 Fat

16 Protein

35 Sodium

1183 Fiber

8

Beef Enchiladas

1 lb ground beef ( I only use 90 or higher. This was Laura's 92/8 )
12 flour tortillas ( medium size )
2 cups shredded cheese of your choice ( I use pepperjack )
2 tbsp. hot sauce
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion salt
1/2 tsp chili powder
1/2 tsp crushed red pepper flakes
1/2 tsp paprika
1/2 tsp oregano
(keep in mind I'm not a measurer...I do a dash, pinch, ect. So it could be more or less. This is a round about figure)

Enchilada Sauce:
8oz tomato sauce
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion salt
1/2 tsp chili powder
1  cup water
1/4 cup vegetable oil ( or whichever you prefer )

You will brown your ground beef, and season it. Mix in 1 cup of shredded cheese, and about half of your enchilada sauce. Spoon the mixture into your tortillas, and roll tightly seam down into a shallow baking dish. Pour remainder of enchilada sauce over the top making sure to cover everything as much as possible. Top with cheese. Bake on 350 for 15 minutes until cheese thoroughly melts. I generally pair mine with rice, and/or beans.

Serves 6. ( 2 enchiladas per person )

Calories 413

Carbs 37 Fat

19 Protein

27 Sodium

1,087 Fiber

3

Chicken Pot Pie

So sorry I've been missing in action. I'm still cooking all the time. I just haven't blogged about anything in awhile. To be real honest, I completely forgot I had started this. So with that said, here is my latest.

1 bag frozen chicken breast tenderloins. Approximately 2.5lbs
2 cups low sodium chicken broth
2 cans cream of chicken soup ( I am a Campbell's chicken & herb girl )
1 bag frozen peas & carrots . Approximately 4 cups
1 stalk celery chopped
1/4 onion minced
1 tsp minced garlic
salt & pepper to taste
4 pie crusts ( I use 2 frozen, and 2 refrigerated. Frozen on the bottom slightly thawed, and refrigerated on the top )

Pre cook your chicken anyway you want. I general cook mine in the crock pot on low for about 6-8 hours with some chicken broth. It will be bland, but it's not supposed to be anything other than roasted chicken. Once it's done, your going to shred it with a fork.

In a separate bowl mix together your soup & broth till it's well mixed. Stir in veggies, seasonings, and lastly chicken. Spoon into frozen pie crusts. Once everything is level, top with refrigerated pie crust. Seal the edges together with a fork, and cut slits on the top for steam. Bake on 450 for 25-30 minutes, and let cool for about 10 before serving.

Makes 16 servings.

Calories 297 Carbs

27 Fat

13 Protein

16 Sodium

640 Fiber

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