Pork Tenderloin in a Mushroom Cream Sauce

Ingredients:

1- pork tenderloin (size of your choosing)

2 -small pints of mushrooms (I did 1 white cap and 1 baby portobello) sliced

2 - small cans reduced fat/sodium Cream of Mushroom soup

1/2-can skim milk (I measured with a soup can)

1 - med-lg potato, cubed (completely optional, I used it for the starch and to help thicken)

salt, pepper, onion and garlic powder to taste

*optional* 2 pinches of red pepper flakes

Directions:

In a slow cooker pour a little of the cream of mushroom soup to cover the bottom, place tenderloin, salt, pepper, and onion and garlic powder both sides. Add sliced mushrooms and potato. Pour remaining soup and milk on top, making sure the tenderloin is well coated. "Stir" in more salt, pepper, onion powder, garlic powder and red pepper flakes if desired.

Cook on low for 6-8 hours or on high for 3-4 hours, or until pork is pull apart ready!

I served it with parmesan crusted asparagus and broccoli.

Enjoy!

Broccoli Pot Pie

Ingredients:

2 (1 box) - premade pie crust (or home made - top and bottom)

1 lbs - turkey sausage (or plain ground turkey or chicken)

1-2 bags - frozen broccoli cauliflower mix (depending how full you want your pie)

for cheese sauce:

1 cup - any flavor cheese (I did a blend of cheddar and monterey jack)

1/4 cup - skim milk

1/4-1/2 cup - chicken broth

1-2 cloves - garlic minced

salt, peppep, and onion powder to taste

egg + water for egg wash for top crust

Directions:

Preheat oven to 400 degrees.

Line 9in pie pan with 1 crust.

In a large skillet brown sausage, once cooked through add frozen broccoli mix and heat slightly. Pour mixture into prepared pie dish leaving some of the grease in the skillet for the cheese sauce.

For the cheese sauce, in the same skillet saute garlic, pour in milk and slowly add cheese, stirring in a little at a time until it is completely melted, alternate between cheese and chicken broth until all cheese has been added and is melted. Add chicken broth until it is to the consistency you like, I like mine thick so I didn't add all the chicken broth.

Pour cheese sauce over broccoli sausage mix, cover with other pie crust, pinching the ends to seal. Prick air holes in top of pie crust, then brush with egg wash.

Bake 30-45 minutes, or until crust is golden brown.

*For a little fun I added a pinch of red pepper flakes to the cheese sauce for a little extra spice!

Shrimp and Asparagus Risotto

I made this tonight and it came out really good. I think it might be good with a little bit of bacon too, add some flavor to it, because everything is better with bacon! ^_~

Ingredients:

24 + shrimp (depending on the size) cleaned

1lbs- Asparagus, chopped

1 (14oz) can low sodium chicken broth

enough water added to chicken broth to make it 2-3 cups

2 cups Aborri rice

1tbsp butter

1tbsp EVOO

1 clove garlic, minced

1/4 small chopped onion

salt and pepper to taste

Directions:

In a medium saucepan over medium high heat melt the butter in the EVOO. Saute onions and garlic until fragrant, 2-3 minutes. Add rice and stir-fry until rice gives off a nutty smell. Slowly stir in 1 cup of water and chicken broth mixture, stirring constantly. Once broth is absorbed stir in 1/2 cup at a time in to rice and stir until broth is absorbed, do not add too much liquid (you might not use all the broth). Allow rice to absorb broth and cook until it is al dente.

In another sauce pan at the same time saute shrimp with asparagus in a little butter, season with salt and pepper. Once shrimp are pink and cooked all the way through pour into rice and mix well.

Add more salt and pepper to taste and enjoy!

Dark Rocky Road Ice Cream

Ingredients:

1- (14oz) can Low Fat Sweetened Condensed Milk

1/2 cup Dark Unsweetend Cocoa Powder

2 cups Heavy Cream

1 cup Light Cream

1 tbsp Vanilla Extract

1/2 cup Toasted Chopped Pecans

1 cup Miniature Marshmallows

Directions:

In a medium sauce pan over low heat combine condensed milk and cocoa powder until smooth. Remove from heat and let cool slightly. Stir in creams and vanilla, place in refrigerator to cold.

Pour in to ice cream maker and make as directed by the manufacturer. Pour in pecans and marshmallows about halfway through the freezing process.

For a thicker texture after machine has finished pour mixture into air tight containers and freeze completely in your freezer.

*I did not create this recipe, I adapted it from this recipe on allrecipes.com. The only thing I changed was using dark cocoa powder instead of regular. I also plan on trying to make it with half and half instead of heavy and light creams suggested by another viewer*

Chile Rellenos

Ingredients:

4- fresh poblano chiles

1lbs ground turkey

1 clove garlic, minced

1/2 med onion, chopped

1 can of your favorite salsa (or as much as you want)

2 cups Mexican Blend shredded cheese

salt and pepper to taste

flour and egg for dredging

oil for frying

Directions:

Using a Broiler - preheat broiler to 400 F. Line a baking sheet with foil and place clean peppers. Roast in oven, turning frequently, until blistered evenly. Remove peppers from oven and let sweat in a plastic ziplock bag, this will help skin peel off easier.

Using a Gas Burner - Roast pepper over open flame, turning frequently. Once blistered evenly place in ziplock bag to sweat. Once sweated to where the skin is peeling off, under cool running water peel off skin, pull off stem and clean out seeds and ribs.

While peppers are sweating, in a large skillet sweat onion and garlic, then add ground turkey, salt and pepper to taste. Cook until turkey is cooked all the way through, remove to bowl (draining the grease). In the bowl mix turkey, salsa, and cheese.

Make slit in one side of pepper and stuff with the turkey mixture. Secure edge with toothpick, dredge through egg and then flour. Fry in oil (either deep fry or pan fry) until golden brown. Place on plate lined with a paper towel to drain.

I served these with black beans and brown rice. Enjoy!

Shrimp and Cheese Grits

Ingredients:

For the Grits:

3/4 c grits

1 14oz can Chicken Broth + water (Should be 3 cups of liquid)

2 cups shredded sharp cheddar cheese (or your cheese preference)

1 tbsp butter

pinch of salt

For the Shrimp:

24 shrimp, cleaned

4 slices of bacon

1-2 cloves garlic minced

1 lbs asparagus, cut into pieces

pinch of red pepper flakes

pepper to taste

Directions:

Bring chicken broth-water mixture to a boil, stir in grits and lower heat to medium-low and cover, stirring occasionally, let cook for 5-7 minutes. Add butter and gradually stir in cheese.

Brown bacon in pan, remove crumbles to a plate lines with a paper towel. Drain bacon fat, saving about a tablespoon. Add garlic to bacon grease and stir until fragrant, about a minute. Add shrimp, pepper and pepper flakes, cook until shrimp is almost done. Add asparagus and bacon, cook until done.

Serve warm.

My grits came out fairly thick and cakey, if you want more creamy add more liquid, but I like grit cakes ^_^

Chicken Enchilada Pie

So this is a small variation of what my mom has been making since I was little. It looks kind of nasty when you're making it, I'm not joking it looks so gross, but it tastes absolutely amazing!

Ingredients:

2-3 chicken breast, boiled and roughly chopped, with some of the boiling water reserved

1 sm can low sodium cream of mushroom soup

2 (8oz) cans enchilada sauce, your spice preference

1 can low sodium black beans, drained and rinsed

1-1.5 cups frozen corn (or 1 can corn drained and rinsed)

small can or 3tbsp salsa (optional)

4+ cups "mexican blend" cheese

about half a bag of your favorite tortilla chips

Directions:

For the boiled chicken breasts:

Season both sides of chicken breast with salt, pepper, garlic powder, and onion powder to taste. Sear both sides in stock pan, then reduce heat and add 4-6 cups of water, just enough to cover chicken breasts all the way. Boil until cooked most of the way to all the way through. For this recipe I did most of the way though because the chicken will cook the rest of the way though in the oven.

For the pie:

Preheat oven to 350 degrees. Spray 13x9in pan with non-stick cooking spray.

In a sauce pan over low heat combine cream of mushroom soup, enchilada sauce, and salsa. Add in black beans, corn, and chicken and stir to combine.

Break or used crushed tortilla chips on bottom of prepared pan, then using whole chips line the edges, with them standing up. Then layer chicken mixture, cheese, chips (I did it twice) ending with the remaining chicken mixture over chips and lots of cheese. Pour a little of the reserved chicken broth over the top of the cheese, it will help keep the pie from drying out.

Cook pie for 15-20 minutes or until cheese is melted and top of edge chips are lightly toasted. Serve warm with cheese and tortilla chip garnish!

Enjoy!