Archive for the ‘March 2011’ Category

  • 1.5 lbs beef bottom round, 1/2 inch slices
  • 2 c bell peppers, 1/2 inch slices
  • 1 c chopped onions
  • 1 15 oz can diced tomatoes
  • 1 tsp minced garlic
  • 1/4 c worcestershire sauce
  • 1 T cornstarch
  • 1 T sugar
  • 1/2 tsp kosher salt
  • 1/2 tsp pepper

In a large bowl, combine the ingredients and add 1/2 cup water to the bowl and stir.  Place in resealable freezer bag.

To prepare: defrost, pour into crockpot.  Cook on low for 6-8 hours.  Serve with rice, baked potatoes, or over chopped lettuce.


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  • 2 15oz cans black-eyed peas, undrained
  • 1 14.5oz can fat-free beef broth (I used chicken)
  • 1 16oz package frozen vegetables gumbo mix
  • 1 tbsp dried parsley flakes
  • 2 tsp hot sauce
  • 1/2 tsp dried thyme
  • 1/2 tsp ground red pepper
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1 can mexican stewed tomatoes
  • 2.5 cups hot, cooked long-grain rice
  1. Combine ingredients in Dutch oven and bring to a boil. Reduce heat and simmer, uncovered, 20 minutes. Discard bay leaves.
  2. Spoon rice into individual bowls, and top with gumbo.

From frozen:

  1. Defrost.
  2. Bring to boil in Dutch oven.
  3. Reduce heat and simmer, uncovered, 20 minutes.
  4. Make rice (pantry).
  5. Discard bay leaves. Spoon rice into individual bowls, and top with gumbo.

Yield: 6 servings. One serving = 2 weight watchers points (without rice)

Option: add 1 lb pork tenderloin, cut into bite-sized pieces and sauted until brown.

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Cook Time:30 min
Level: Easy
Yield: 4 servings
Add To

1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried thyme, paprika, crushed red pepper, salt, pepper and sage.
1 1/4 pounds pork tenderloin
1 tablespoon olive oil
1 teaspoon minced garlic

Preheat the oven to 450 degrees F.

In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.

Defrost in refridgerator. In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.

This would also be good sliced and grilled, on a beautiful spring day.

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2 limes (juice of)

2 oranges (juice of)

2 lemons (juice of)

2 tablespoons balsamic vinegar

3 tablespoons honey

1 teaspoon dijon mustard

3 garlic cloves, crushed

1 teaspoon pepper

1/2 teaspoon salt

6 pork chops

To serve- Defrost overnight in fridge:pork will marinate as it defrosts.  Remove pork from bag, but reserve some marinade.   Cook for 5 minutes each side on a skillet, or until brown.  Add marinade, and reduce heat to medium.  Cover and cook for 7 minutes or until chops are no longer pink in middle.  Transfer pork to a plate and cover.  Turn heat to high and whisk for 3-5 minutes until sauce is thick, then spoon over pork.  (You can also cook on the grill, if desired)

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One Week Reminder

Hi Ladies!

Our March swap is one week from tomorrow. We have eight in our group, so bring seven already-frozen meals and two recipes for the group to vote on for April. Hollie and Gloria will not be returning, so Jill and Shelley will be taking their places. Welcome to the group, Jill and Shelley! 🙂

Please remember that if you need to take a break from or leave the group, you’re responsible for finding your replacement if at all possible. Gracias!

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Bacon and broccoli penne

1lb penne
1/2 lb bacon
2 cups frozen broccoli florets
3 cloves minced garlic
1/4 onion, chopped
1 cup chicken broth
1/4 tsp salt
1/4 tsp pepper
2 tbsp olive oil
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 cup frozen peas
1/2 cup grated parmesean

What to do:

Cook the bacon. Boil the noodles. Add the broccoli to the noodles just before done cooking and drain in a colander after a few minutes. Take the pot that the noodles and broccoli was in and add the olive oil, onion, minced garlic and saute until the onion is soft. Add spices and chicken broth, stir. Add noodles. Chop the bacon and add to the noodles along with the parmesean and peas. Stir to combine and enjoy.

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March 2011 Menu

Previous months’ menus:

February 2011

January 2011

December 2010

November 2010

October 2010

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