Monday, April 14, 2014

Sweet Garlic and Herb Pork Tenderloin

Sweet garlic and herb pork tenderloin is good enough for company!
Pork tenderloin is one of my favorite cuts of meat.  When cooked properly, it's tender and juicy and melts in your mouth which is not a characteristic you normally find in such a lean cut of meat.  It's also one of those things that I don't think to make. 

That's why I was excited to find this recipe from Lick the Bowl Good.  This Sweet Garlic Herb Pork Tenderloin recipe takes your basic tenderloin and kicks it up a notch to a company worthy dish. Monica has awesome step by step instructions on her blog and an amazing selection of dessert recipes so go check her out.

Normally, I like to mix things up a bit, but the only thing I did differently was to marinate the pork in the fridge for a bit to enhance the flavor.   I used herbs de Provence because I had some on hand that I have been anxious to try out.  You could also use rosemary or thyme.    

This recipe serves 6-8 depending on your family.  We have 2 adults and 2 small children so we had enough for dinner and shredded the rest to make pork bbq sandwiches later. 

The entire family enjoyed this recipe and went back for seconds so I'll be adding this to the regular rotation. 

Sweet Garlic & Herb Pork Tenderloin
2 pork tenderloins, about 2 lbs. total
3-4 garlic cloves, sliced into thin pieces
1/4 cup soy sauce
2 Tbsp. Dijon mustard
4 Tbsp. honey
2 T. fresh orange juice (or grapefruit juice)
1 1/2 tsp dried herbs de Provence (thyme or rosemary)
1/2 tsp black pepper
3 T. olive oil

  1. In a gallon zipper bag combine, soy sauce, mustard, honey OJ, herbs, pepper and olive oil.  Seal bag and shake to combine.
  2. Remove tenderloins from package, rinse and pat dry.  Cut 1 inch slits into front and back of tenderloins.  Place garlic pieces in the slits.  Add tenderloins to bag.  Remove air from bag and seal.  Marinate 2-4 hours.
  3. Empty tenderloins AND marinade into greased 9x13 pan.   Bake for 40-45 minutes at 350° or until a meat thermometer inserted in thickest part reads 160-165°.  Baste at least once while cooking.  If juices start to dry up, add some hot chicken broth, a little at a time.  Remove from oven, cover with foil and allow to tenderloins to rest 10 minutes before slicing.
  4. When serving, slice into 3/4 - 1 inch slices and spoon juice over the top.  
This would be delicious on a bed of rice!
WW- 8 servings @ 5 Points + each (I entered all ingredients into WW recipe builder.)

Printable Recipe

Tuesday, March 4, 2014

Creamy Slow Cooker Tortellini Soup

Slow Cooker Tortellini Soup is a quick, easy and hearty.

Every once in a while a recipe comes along that is so good that you sit around counting the days until you get to make it again.  This creamy slow cooker tortellini soup is one of those recipes.  I made it while the hubs was out of town and I'm not going to lie... I ate the entire crockpot full myself.  It took a few days, but I savored every bowlful!  It was like lasagna in soup form.

Honestly, I was really surprised by how much I loved the mushrooms in this because I'm not a huge mushroom fan.  I like them, but I don't love them if that makes sense.  In this soup they were amazing and added some rusticness... I totally made that up, but they were good.  Really good.

I altered the original recipe that I'd found on Heather Likes Food  slightly to make it a little easier to prepare.   I like a lot of spinach so I use the entire bag.  If you're not a fan, add half or skip it all together.   There are a lot of ways you can change this up based on what's in your pantry and what mood you're in.

Give this a try and let me know what you think!

Creamy Slow Cooker Tortellini Soup
24 oz. jar spaghetti with meat sauce or regular sauce mixed with 1/2 lb browned Italian sausage or beef
2-3 oz. pepperoni, diced
8 oz. sliced mushrooms (fresh)
4 c. beef broth
8 oz. reduced fat cream cheese
1 (4.5 oz.) bag spinach leaves, chopped
16 oz. frozen cheese tortellini

  1. In a slow cooker combine sauce, pepperoni, mushrooms, beef broth and cream cheese.  Cook 2 hours on high or until mushrooms are done.  Stir well to mix up cream cheese. 
  2. Add spinach leaves and tortellini.  Cook 30 more minutes on high.  
  3. Serve with a generous amount of Parmesan cheese. 
Adapted from: Heather Likes Food

Saturday, March 1, 2014

Skinny Monterrey Chicken

Skinny Monterrey Chicken is a favorite food without the guilt.

Monterrey Chicken is one of my favorite ways to eat chicken.  Seriously, bacon, cheese onions, what's not to love?

This version is what I came up with to get my fix while sticking with the Weight Watchers plan. You still get all of the flavors of the regular dish without the guilt.  Sauteed mushrooms and fresh tomatoes are super yummy in this dish, but the hubs isn't a fan.   Some day I will convert him...

I also LOVE this grilled, but this oven version is just as quick.  Cooking this at 450 degrees keeps the chicken really moist while crisping the outside slightly.

We served this up with a green salad with strawberries, blue berries, red onion, pecans, low fat feta cheese and a strawberry vinaigrette.  The combination was very filling!

Skinny Monterrey Chicken - 6 Points +
4-5 chicken breasts, boneless, skinless (1 1/2 lbs.)
seasoning: salt, pepper, paprika, garlic powder, & onion powder
1/3 c. barbecue sauce (I used Kraft.)
2 slices precooked bacon, reheated and crumbled
1/3 - 1/2 c. fat free cheddar cheese, shredded
2 green onions, diced
(optional add-ons- tomatoes, mushrooms)

  1. Preheat oven to 450°.  Line a baking sheet with foil and spray lightly with olive oil/ cooking spray.
  2. If desired, lightly pound chicken so that it is more uniform in thickness.  Spray with olive oil cooking spray.  Sprinkle seasoning over each side of chicken.  (I use a lot of paprika.) 
  3. Place on baking sheet and bake 10 minutes.
  4. Remove from oven and turn chicken over.
  5. Bake 5 more minutes.  
  6. Spoon equal amounts of barbecue sauce over each piece chicken.  Sprinkle with bacon and onions, topping all of it with cheese.
  7. Return to oven and bake 5 more minutes.  Let cool 5 minutes before serving.

Thursday, February 13, 2014

Quick and Easy Brunch Recipes to Make This Weekend!

Quick and easy brunch recipes make your weekends even better. 

I seriously love a good breakfast casserole, but I don't love spending Saturday morning in the kitchen frying meat and chopping veggies.  I want something that can be assembled by the time the coffee is made because not much else happens around here until momma gets her coffee. 

These recipes are my favorite tried and true recipes that can be made with precooked meats, mixes and canned biscuits and cinnamon rolls. 

This Sweet Cinnamon Roll Breakfast Casserole has over 22,000 pins and is one of my go to breakfast recipes.  I lightened it up a bit with egg substitute.

Because it was so popular, I came up with a Pumpkin Cinnamon Roll Casserole which uses pumpkin butter and pumpkin spice coffee creamer.  I actually prefer it to the original.

Another sweet breakfast favorite is Monkey Bread.  This version is simple and quick, using canned biscuits.

This Bacon, Egg and Cheese Casserole goes together in a flash and tastes a lot like your favorite breakfast sandwich!

If you like a good, hearty breakfast, you'll love the Farmer's Breakfast Casserole with hash browns, sausage, bacon, cheese and eggs.  Everything is premade so you just have to assemble it. 

If you're trying to cut back on calories, these Sausage and Egg Muffins are perfect.  They're full of flavor and can be made ahead.

Now that I've shared some of my favorites, I'd love to hear about yours!  Leave a comment below to share a recipe or link!

Monday, February 10, 2014

Crock Pot Santa Fe Chicken

Santa Fe Crockpot Chicken is quick and easy.

If you're looking for something quick, healthy and super satisfying, you're in the right spot.   Even my 3 year old loved this Crock Pot Santa Fe Chicken so much that he had seconds and asked for it again for lunch the next day.  That never happens... unless we have hotdogs. :/

When it comes to crock pot recipes, I'm pretty picky as I've mentioned before.  It can't be bland or mushy or goopy or any of those fun ways crock pot recipes often turn out.   This Santa Fe Chicken was none of those things.  Instead it had a bright, fresh flavor, rich (but healthy) sauce and tender chicken.

The key to the proper texture is to not overcook the recipe, 5-6 hours is plenty of time. 

What gives it that memorable "Santa Fe" flavor is the combination of the ranch dressing mix and chili powder and the last minute addition of fresh cilantro.  I used Mexicorn when I made this, but I'm thinking that shoepeg corn would be sweet change. 

I served this over Cilantro Lime Rice, but plain brown rice would work just fine.

Crock Pot Santa Fe Chicken
3 boneless, skinless chicken breasts, frozen
1/2 onion, finely chopped
2 cloves garlic, minced
1 can corn
1 can tomatoes with chilies
1 can black beans, rinsed and drained
1 pkg. Ranch dressing mix
1 Tbsp. cumin
1 1/2 tsp. chili powder
1 (8 oz.) pkg. 1/3 less fat cream cheese
handful of cilantro, chopped

  1. Place chicken, onion, garlic, corn, tomatoes with chilies and black beans in crockpot.  Sprinkle dressing mix, chili powder and cumin over the the chicken and veggies.  Place cream cheese on the very top.  
  2. Cook 5-6 hours on low.  
  3. Shred chicken and stir in cream cheese and cilantro.  
  4. Serve over Cilantro Lime Rice. 
Adapted from: Rita's Recipes


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