If you like food with a Mexican flair as much as my family does, you will love these pork chops. We ate the pork chops up so fast that I forgot to take a picture, so I borrowed the one above until the next time I make them as these look similar.
Serving Size:
6
Time:
4 hours cook time
Difficulty:
Easy
Ingredients
6 pork chops
1 can hominy, drained
1 can red enchilada sauce
8 oz salsa – my favorite is On The Border salsa
1 can green chilis
1 can cream of chicken soup
Directions
Put everything in crockpot and cook on low for 4 hours.
I like to serve with a side Uncle Ben’s Spanish Style Ready Rice, refried beans, and tortillas, with cheese of course.
The steam from this wonderful dish fogged up my camera lens, so my picture is a bit off. This is a delicious and easy meal, but it looks and tastes fancy.
Slow Cooker Chicken with Pineapple
Serving Size:
3-4
Time:
4 hours
Difficulty:
Easy
Ingredients
6 chicken tenderloin strips
pepper to taste
paprika to taste
1 20-oz can of crushed or chunked pineapple, drained
2 Tablespoons dijon mustard – I used Grey Poupon
2-1/2 Tablespoons soy sauce
4 cloves garlic, minced
Toss everything in the slow cooker, and cook on high for 4 hours.
I served this with a side of Uncle Ben’s Ready Rice jasmine rice and steam-in-bag peas.
This lasagna is another recipe I cooked in my new Cuisinart MSC-800 Cook Central 4-in-1 Multi-Cooker, 7 quart. It was delicious. My daughter and I ate dinner twice, and I had two lunches from this recipe. It makes a good bit. It’s easy and delicious – even better the second day.
Slow Cooker Lasagna
Serving Size:
6-8 servings
Time:
Difficulty:
Easy
Ingredients
12 lasagna noodles
1 pound ground beef
1 teaspoon Italian seasoning
1 tsp onion powder
1 tsp garlic powder
1 28-oz jar spaghetti sauce of your choice – I like Ragu, but any kind will work
My mom makes the absolute best cornbread chicken and dressing I’ve ever eaten. It’s amazing. I have her recipe and can make it just as well. The problem is that it’s pretty much a two-day process, and it makes way too much.
Another “borrowed” image
This Thanksgiving, I overhauled Mom’s recipe. I was a little nervous about how it would taste, but it turned out to be excellent. The whole family thought so. It’s definitely a keeper.
Shortcut Cornbread Dressing with Chicken
Serving Size:
8
Time:
90 minutes
Difficulty:
Easy
Ingredients
2 large cans of canned chicken breast
Chicken broth – 1 cup or less
Cornbread made from 1 package of Jiffy corn muffin mix – I made it with a couple of tablespoons of powdered milk (because that’s what I had) mixed with the amount of water on the package and 1 egg
2 slices of white bread
2 boiled eggs, chopped
4 green onions
1/2 medium onion
1/4 of a whole celery
salt
black pepper
garlic powder
onion powder
parsley flakes
3/4 tsp rubbed or ground sage
Directions
Bake cornbread according to package instructions. When cool, crumble into a large bowl.
Boil celery, onion, and green onion until tender. When done, pour into the cornbread, including the water.
Add boiled eggs, chicken, white bread, & seasonings. I didn’t measure any of the seasonings, except the sage. I just sprinkled some in, tasted it, and adjusted it according to my taste.
Add broth one cup at a time while mixing until the texture is the way you want it. I didn’t use very much at all. Just use enough to make sure it isn’t dry.
Bake in a pan at 400 degrees uncovered until slightly brown, bubbly, and the right consistency – 20-30 minutes. – I used a 9″ x 13″ pan, and it was a bit too big. Something smaller would work better. A cake pan, maybe?
I use this handy little egg cooker, and it boils perfect eggs every time. I don’t even have to watch them because it has an alarm for when it’s done.
Here’s a pan that would work well for cooking the dressing.
The recipe can be easily doubled. If you double it then you would want to cook it in a 9″ x 13″ pan. I recently bought this nice pan and love it. I cooked dressing in it and took it to my niece’s house. The nice cover kept it from spilling in the car.
I hope you and your family enjoy this recipe as much as we did. I’ll probably make it several times a year, instead of just at Thanksgiving and Christmas.
You win some, you lose some. After my rapid success with IF/WW, I made a small mistake. I switched to Hello Fresh lower calorie meals (good move), and then I accidentally manually overrode my choices with non-lower calorie meals. I managed to pick some with very high point counts (bad move). That set me back with about a half-pound weight gain this week. It’s okay though. I’m still down five pounds in 26 days. For that, I am very proud. I’ve dropped a size in my pants. Yay me!
On the upside, this meatloaf meal was one of the lower-calorie meals. It was pretty amazing. The serving of potatoes was quite large, and that I like. I don’t count carbs. Maybe I should.
My son frequently teases me with that Will Ferrell’s Ma Meatloaf scene from the Wedding Crashers. I was going to post the video here, but I realized it has a bit of inappropriate language. It’s a funny line, though, unless your grown son keeps yelling that to annoy you. My son would never do that.
I feel like I’m back on track now. I went to the store today and stocked up on fresh fruits and veggies. I’ve been roasting a lot of veggies lately and they’re so delicious. I know this post has “meatloaf” in the name, but I’m putting the roasted green beans recipe here. Sorry…but not enough to change it.
Roasted Green Beans
Serving Size:
1 cup
Time:
20 minutes
Difficulty:
Easy
Ingredients
Green beans
Olive oil
Salt
Pepper
Directions
Preheat oven to 425 degrees.
Wash and dry green beans. String/trim them, if necessary.
