Glazed Pork Tenderloin



2 teaspoons dried oregano
1 teaspoon dried parsley flakes
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
Dash pepper
Dash cayenne pepper
1 pork tenderloin (3/4 pound)
Glaze
4 1/2 teaspoons brown sugar
4 1/2 teaspoons Dijon mustard
1/4 teaspoon honey

In a small bowl, combine the first eight ingredients. Rub over pork. Place in a large resealable plastic bag. Seal bag and refrigerate overnight.

Combine the glaze ingredients. Place tenderloin on a rack in a foil-lined shallow roasting pan. Bake, uncovered, at 350F for 40-45 minutes, basting occasionally with glaze. Let stand 5 minutes before slicing.





Side Note: I added the entire amount of glaze to the meat before putting it into the oven. I also cooked the meat for the full 45 minutes. So tender and juicy.

5 ounces cooked pork equals 263 calories, 7 grams of fat, 14 grams carbohydrate, 1 gram of fiber



Hamburger Supper

1 pound ground beef
1 1/2 cups water
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
1 envelope brown gravy mix
1 medium onion, sliced and separated into rings
1 medium carrot, sliced
2 medium potatoes, sliced
1 cup shredded cheddar cheese

In a large skillet, cook the beef over medium heat until no longer pink, drain.  Stir in the water, poultry seasoning and pepper. Bring to a boil. Stir in gravy mix. Cook and stir for 2 minutes or until slightly thickened.

Arrange the onion, carrot and potatoes over beef. Reduce the heat, cover and simmer for 10-15 minutes or until vegetables are tender. Sprinkle with cheese. Cover and cook for 3-5 minutes or until cheese is melted.

 1 serving equals 412 calories, 19 grams of fat, 30 grams carbohydrate, 3 grams fiber, 30 grams protein

Side Note: I used Mrs. Dash original instead of poultry seasoning as I did not have poultry seasoning in the house.



Hamburger Stew

2 pounds ground beef
2 medium onions, chopped
4 cans stewed tomatoes
8 medium carrots, thinly sliced
4 celery ribs, thinly sliced
2 medium potatoes, peeled and cubed
2 cups water
1/2 cup uncooked long grain rice
1 to 2 tablespoon salt
1 to 2 teaspoons pepper
Additional ingredient (for each batch of stew)
1 cup water

In a dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain.  Add the tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat, cover and simmer for 30 minutes or until rice and vegetables are tender.

Uncover, simmer 20-30 minutes longer or until thickened. Freeze in 3 cup portions for up to three months.

To use frozen stew, thaw in the refirigerator for 24 hours. Transfer to a saucepan; add water. Cook until hot and bubbly.

Side note: When I made this recipe I cut the amount of indgredients in half and didn't freeze any. I also used diced tomatoes instead of stewed tomatoes because I prefer those. I used Alymers Spicy Red Pepper Tomatoes because I wanted to add a little kick to the recipe.

Coconut Pineapple Cake

2 eggs
2 cups sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 can (20 ounces) crushed pineapple, undrained
1/2 cup chopped walnuts

Frosting
1 package (8 ounces) cream cheese
1/2 cup butter softened
2 cups confectioners sugar
1/2 cup flaked coconut

In a large bowl, beat the eggs, sugar, and vanilla until fluffy. Combine the flour, baking soda, baking powder and salt: add to the egg mixture alternately with pineapple. Stir in walnuts.

Pour into a greased 13x9 baking pan. Bake at 350F for 35-40 minutes or until a toothpick inserted near the centre comes out clean. Cool on a wire rack.

In a small bowl, beat the cream cheese, butter and confectioners sugar until smooth. Frost cake. Sprinkle with coconut. Store in the refrigerator.

Side Note: When I baked this the first time I wasn't sure how long it baked because when I set the timer on the stove something went wrong. I made the cake again two days later and baked it for 40 minutes but I think that it was too long. I suggest baking it for 35 minutes and then checking on it. I also don't recommend storing it in the fridge because it is hard to cut. Better when its left out. It tastes so good that it won't go bad if left out because it will be gone quickly.

I am also not a big fan of icing and will often leave it off of recipes when it is called for. This is one of the best icings that I've ever tasted (this and my coffee icing). Soooooooooooo good.  Glad that I tried it because I definitely enjoyed it, even ate the leftover icing straight out of the bowl.

Chocolate Peanut Butter Cake

2 cups miniature marshmallows
1 package chocolate cake mix
1 1/4 cups water
3/4 cup peanut butter
1/3 cup canola oil
3 eggs
1 cup semisweet chocolate chips

Sprinkle marshmallows into a greased 13x9 inch baking pan. In a large bowl, combine the cake mix, water, peanut butter, oil and eggs, beat on low speed for 30 seconds. Beat on medium for 2 minutes or until smooth. Pour over marshmallows, sprinkle with chocolate chips.

Bake at 350F for 30-35 minutes or until toothpick inserted near the centre comes out clean. Cool on a wire rack.

Surprise Monkey Bread

1 cup brown sugar
1/2 cup butter, cubed
2 tubes refrigerated flaky buttermilk biscuits
1/2 cup sugar
1 tablespoon ground cinnamon
1 package (8oz.) cream cheese, cut into 20 cubes
1 1/2 cup chopped walnuts

In a small microwave safe bowl heat brown sugar and butter on high for 1 minute or until sugar is dissolved. Set aside.

Flatten each biscuit into a 3 inch circle. Combine cinnamon and sugar; sprinkle 1/2 teaspoon in the centre of each biscuit. Top with a cream cheese cube. Fold dough over filling; pinch edges to seal tightly.

Sprinkle 1/2 cup walnuts into a 10 inch fluted tube pan coated with cooking spray. Layer with half of the biscuits, cinnamon sugar, and butter mixture and 1/2 cup of walnuts. Repeat layers.

Bake at 350F for 40-45 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm. Refrigerate leftovers.

Nutritional Information: 1 slice equals 467 calories, 24 grams of fat, 56 grams carbohydrates

Side Note: Not a great "diet" dessert but oh so good. Worth the calories and fat. I didn't read the instructions properly (shouldn't bake after a full day of teaching LOL) but I missed the first step and didn't add the brown sugar or melt my butter. I put a 1/2 cup of walnuts into the coated pan, then half of the biscuits, some of the cinnamon sugar, because it seemed like too much, and then another 1/2 cup walnuts, the cubed butter, then the rest of the biscuits. Then I baked it for 45 minutes. Here are pictures of what it looked like hot and fresh out of the oven.

Candy Bar Apple Salad

1 1/2 cups cold 2% milk
1 package instant vanilla pudding
1 carton frozen whipped topping, thawed
4 large appples, chopped
4 Snickers bars, cut into 1/2 inch pieces

In a large bowl,whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Fold in apples and candy bars. Refrigerate until serving.

Side Note: I use 1% milk, fat free pudding and fat free Cool Whip to lower the fat in this recipe.

Pecan French Toast

4 eggs
2/3 cup orange juice
1/3 cup 2% milk
1/4 cup sugar
1 tablespoon grated orange peel
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
6 slices Italian bread (1 inch thick)
1/3 cup butter, melted
3/4 cup chopped pecans
Maple Syrup

In a small bowl, whisk the first seven ingredients. Place bread in a 13x9 inch dish: pour the egg mixture over the top. Cover and refrigerate overnight, turning slices once. 

Pour batter into a 15x10 inch baking pan; top with bread. Sprinkle with pecans. Bake at 400F for 20-25 minutes or until golden brown. Serve with syrup.


Note: I used 1% milk in this recipe because that's what I use at home and it worked. Can be served for breakfast or if you are like me and sometimes enjoy breakfast dishes for dinner, have it then. Delicious and filling.