Pork Chops with Dijon Cream Sauce

4 boneless center-cut pork loin chops
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
Cooking spray
1/3 cup chicken broth
1 1/2 tablespoons Dijon mustard
1/3 cup half-and-half

Sprinkle both sides of chops evenly with salt and pepper.  Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.  Add chops to skillet, and cook 3 to 4 minutes on each side or until browned.  Remove chops from skillet, and keep warm.
Add broth to skillet, stirring to loosen browned bits.  Combine mustard and half-and-half; add to skillet.  Reduce heat, and simmer 7 minutes or until sauce is thickened slightly.  Spoon sauce over chops.
Serves 4.

Taken from Cooking Light 5 Ingredient 15 Minute Cookbook

Tomato Basil Pasta Salad

3 large ripe tomatoes, coarsely chopped
1/3 cup chopped red onion
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon minced garlic
1/3 teaspoon each salt and pepper
1/4 teaspoon dried oregano
12 oz. fusilli pasta or your favorite pasta
1 cup fresh basil leaves, cut into thin strips

Put tomatoes, onion, oil, vinegar, garlic, salt, pepper and oregano in large bowl; toss.  Let stand at room temperature at least 30 minutes or until tomatoes release their juices, tossing occasionally.  Cook pasta in large pot of lightly salted boiling water as package directs.  Drain and add to bowl with tomatoes.  Lightly toss.  Let come to room temperature.  Add basil; toss.  Serve or refrigerate up to 1 day.  Serve 8.

Salsa Verde Turkey Tacos

1 lb ground turkey

1 jar Salsa Verde

1 White Onion - Diced

Cilantro (to taste)

Jalapeno (to taste)

 

Brown ground turkey, with onion, cilantro and jalapeno till cooked. Add jar of Salsa Verde - cook for 15- 20 minutes on low heat stirring as needed.

 

Serve on warmed tortillas with sliced avacado, shredded lettuce, tomato,  and Mexican cheese....YUM!!

 

This recipe from Michele Coomer which she got off the Biggest Loser page a couple years ago.

Birthday Party Cupcakes

1 cup soft margarine
generous 1 1/8 cups sugar
4 eggs
1 5/8 cups self-rising white flour

Topping
3/4 cup butter, softened
3 cups confectioners' sugar
cake decorating sprinkles

*Preheat the oven to 350.  Put 24 paper baking cases in a muffin pan.

*Put the margarine, sugar, eggs, and flour in a large bowl and, using an electric hand whisk, beat together until just smooth.  Spoon the batter into the paper cases.

*Bake the cupcakes in the preheated oven for 15-20 minutes, or until well risen, golden brown, and firm to the touch.  Transfer to a wire rack and let cool.

*To make the frosting, put the butter in a bowl and beat until fluffy.  Sift in the confectioners' sugar and beat together until smooth and creamy.

*When the cupcakes are cold, spread the frosting on top of each cupcake, then decorate to your choice and, if desired, place a candle in the top of each.

Taken from "Cupcakes" by Susanna Tee

Anniversary Chicken

This creamy chicken recipe has a delectable mixture of ranch dressing, bacon bits, teriyaki sauce and cheddar cheese. Perfect for a special dinner or any meal you want a chicken dish that tastes out of the ordinary.

Ingredients:

2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves
1/2 cup teriyaki basting sauce
1/2 cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1/2 (3 ounce) can bacon bits
1 tablespoon chopped fresh parsley, for garnish

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large skillet, heat oil over medium-high heat.

3. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.

4. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing.

5. Sprinkle with cheese, green onions and bacon bits.

6. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.

Recipe from Amanda Cumming who says: This one is a new one for our family but has quickly become a family favorite I got the recipe from this site www.momswhothink.com

Sauerbraten Burgers

1/2 cup crushed gingersnaps (8 cookies)
1 8-ounce can tomato sauce
1/4 cup finely chopped onion
1/4 cup raisins (I make these optional)
1/2 teaspoon salt
1 pound ground beef
1/3 cup water
2 tablespoons brown sugar
2 tablespoons vinegar
1 teaspoon prepared mustard
Dash pepper
Hot cooked rice or noodles

Reserve 2 tablespoons of the crushed gingersnaps.  Mix remaining gingersnaps with 2 tablespoons of the tomato sauce, the onion, raisins, and salt.  Add meat; mix well.  Shape into four 3/4 inch thick patties; brown in a skillet.  Drain off fat.  Combine remaining tomato sauce, water, brown sugar, vinegar, mustard, and pepper.  Pour over burgers.  Cover;  simmer 10 to 15 minutes, spooning sauce over meat.  Remove burgers; keep warm.

Stir reserved crushed gingersnaps into sauce in skillet.  Cook and stir till bubbly.  Skim off excess fat.  Pour some sauce over burgers; pass remaining sauce.  Serve with noodles or rice.
Makes 4 servings.

Taken from Better Homes and Gardens New Cook Book

BLT Bow Tie Pasta

2 ½ c. uncooked bow tie pasta

6 c. torn romaine lettuce

1 ½ c. cubed chicken breast

1 medium tomato, diced

4 bacon strips, cooked and crumbled

1/3 c. mayo

¼ c. water

1 T. BBQ sauce

1 ½ t. white vinegar

¼ t. pepper

Cook pasta according to package directions.  Drain and rinse under cold water.  In a large serving bowl, combine the pasta, romaine, chicken, tomato and bacon.  In a small bowl, whisk together the mayo, water, BBQ sauce, vinegar and pepper.  Pour over pasta mixture; toss to coat evenly.  Serve immediately.

This recipe from Sara Smith who got it from allrecipes.com (http://allrecipes.com/Recipe/BLT-Bow-Tie-Pasta-Salad/Detail.aspx)