Pork Roast with Raspberry Sauce

3-4 lb. rolled boneless pork loin roast
1 tsp. salt
1/2 tsp. pepper
1 tsp. sage

Sauce:
12 oz frozen raspberries, thawed
3/4 c. sugar
1/2 c. vinegar
1/4 tsp. cloves
1/4 tsp.  ginger
1/4 tsp. nutmeg
1/4 c. cornstarch
1 Tbsp. lemon juice
1 tbsp butter or margarine

Sprinkle roast with salt, pepper, and sage. Place roast on rack in shallow pan. Bake at 325 for 1 1/2 to 2 hours, or 160 on meat thermometer. Drain raspberries; reserve liquid, adding water to make 3/4 cup. Combine 1/2 cup raspberry liquid with sugar, vinegar, and spices in a medium saucepan. Bring to a boil. Reduce heat and simmer, uncovered, 10 minutes. Blend cornstarch and remaining 1/4 c liquid; add to saucepan. Cook over medium heat, stirring constantly, 1 min. or until thickened. Stir in berries, lemon juice, and butter. Place roast on platter; serve with sauce.
Note: I usually halve the sauce since it makes a lot.

Gyoza

Gyoza

• 1/2 cabbage
• 1 lb uncooked hamburger
• 2 cloves garlic
• 4 green onions
• 1 tsp soy sauce
• Gyoza skins

Finely chop cabbage into confetti sized pieces. Add hamburger. Finely chop garlic and green onions. Add to mixture. Add soy sauce. Mix thoroughly. Heat 1 Tbs oil in frying pan. Add gyoza. Brown the bottoms of the gyoza then add 1/4 cup of water and cover. Steam until water is mostly gone then remove gyoza. Mix soy sauce and rice vinegar together for dipping approximately 1:1 ratio, but slightly more soy sauce.

Mom’s Stroganoff - Beef

Mom’s Stroganoff - Beef

• 1 ½ lbs Round Steak (cut in strips)
• ¼ cup minced onion
• ½ clove garlic
• 1 cup sour cream
• 4-8 oz. sliced mushrooms

Brown beef strips in small amount of fat. Add onion and garlic. Cook. Add sour cream and liquid drained from mushrooms. Simmer for 20 minutes. Add mushrooms. Heat 1-2 minutes. Serve over rice or noodles.

Variation - Hamburger may be used for beef. Also 1 can cream of mushroom or cream of chicken soup may be used instead of or with sour cream. Serve with mashed potatoes or toast.

Cranberry Chicken

This chicken dish provides another great option for fresh cranberries. It has just the right blend of sweet and savory, with a slight tang from the Dijon mustard. Serve with wild rice and a green vegetable for a perfect meal.

Ingredients

1 Tablespoon cooking oil
4 boneless, skinless chicken breast fillets
1 cup sweetened dried cranberries
1/2 cup apple juice
1/2 cup chicken stock
1/4 cup all-purpose flour
1/2 teaspoon Kosher salt
1/2 teaspoon coarse-grind black pepper
1 Tablespoon Dijon mustard

Related: 23 creative cranberry recipes to bust out this Thanksgiving

Directions

1. Combine cranberries, apple juice and chicken stock in a small bowl. Set aside.

2. In a gallon-sized plastic bag with zip top, mix flour, salt and pepper. Toss chicken breasts into bag and shake well until each breast is coated evenly with flour.

3.Heat oil in a medium skillet over medium-high heat. Once oil is hot add chicken and cook for 5 minutes each side. Remove chicken to a plate and keep warm.

4. Pour soaked cranberries with juice and stock into the hot pan, reduce heat to low and scrape up any browned bits on the bottom of the pan. Stir in mustard and add chicken back into pan.

5. Cook for another 8-10 minutes or until chicken is no longer pink and sauce has thickened. Serve chicken with sauce atop.

- By Anne Coleman

Slow Cooked Beef Roast

1 Tbsp olive oil
1 (4 lb) beef chuck roast
1 pkg brown gravy mix
1 pkg dry ranch seasoning mix
1 pkg dry Italian seasoning mix
1/2 cup water
1 Tbsp olive oil

Heat oil in a large skillet over medium-high heat.  Add roast, and cook 3 minutes per side or until browned.  Place in a 4-to-6 quart slow cooker.  Sprinkle with gravy mix, ranch and Italian seasoning mixes and 1/2 cup water.  Cover and cook on low 10 hours or until tender.

Creamy ham, Peas, and Ranch Pasta

 1 (16 oz) pkg egg noodles
1/4 cup butter
1 (16 oz) pkg diced cooked ham
1 cup chopped onion
2 cups frozen peas, thawed
1/2 to 1 pkg ranch seasoning
1/2 cup sour cream
1/2 cup shredded Parmesan cheese

Cook Noodles according to package directions.  Melt butter in a large saucepan over medium heat; add ham and onion.  Cook 5 minutes or until onion is tender. stir in peas, and cook until heated through.  Stir in noodles, sour cream, cheese, and Ranch dressing mix to taste.  Stir to combine.

I also added a clove of garlic to the ham and onion.  It turned out really good and was a recipe everyone liked.  It was also really simple.  I probably used about 1/2 of a ranch seasoning packet.

Veggie Tian

Summer Veggie Tian

Ingredients

• 1 Tbsp olive oil
• 1 medium yellow onion
• 1 tsp minced garlic
• 1 medium zucchini
• 1 medium yellow squash
• 1 medium potato
• 1 medium tomato
• 1 tsp dried thyme
• to taste salt & pepper
• 1 cup shredded Italian cheese

Instructions

1. Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes).
2. While the onion and garlic are sauteing, thinly slice the rest of the vegetables.
3. Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.
   
4. Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

Pizza Spaghetti Casserole

Ingredients 1 lb. Ground meat (I like turkey) 1 16 oz. box uncooked spaghetti noodles ½ teaspoon salt ½ teaspoon Oregano ½ teaspoon garlic powder ½ Cup Milk 1 Egg 2 ounces sliced pepperoni 1 (26 ounce) jar pasta sauce 1 16 oz. can diced Italian style tomatoes ¼ cup grated Parmesan cheese 1 (8 ounce) package shredded Italian cheese blend Any other pizza toppings, you can add like Black olives, sausage, onions, green peppers, etc... Directions: Boil water & salt for Spaghetti noodles, once it starts boiling, add noodles. Brown meat in a separate frying pan. Once noodles are cooked, drain and put in a casserole dish. In a separate bowl, combine milk & egg & whisk. Poor over pasta & add jar of sauce, can of tomatoes, garlic powder, & oregano. Mix all together well. On top of pasta mixture, layer the ground meat, then add a layer of pepperoni's. Sprinkle Parmesan cheese, & Italian cheese. And layer more pepperoni. Bake in the oven at 350 for 30 minutes.

German Potato Pancakes

These "pancakes" are very popular in Germany. I made them the other night for a quick dinner. The kids were a little skeptical, but loved them after trying them. :) I don't have a food processor. I just used a cheese grater and it worked just fine.

Recipe taken from: http://www.food.com/recipe/potato-pancakes-german-style-4247

Ingedients:
3 lbs. potatoes peeled
1 large onion, quartered
3 egg, beaten
1/2 cup flour
1 tsp. baking powder
1 tsp salt
1 Tbsp. parsley

Directions:
1. Keep potatoes covered with cold water until ready to grate in food processor (or with cheese grater).
2. Grate onions and potatoes.
3. Dry potatoes and onion between sheets of paper towel.
4. In large bowl combine all ingredients. In a large skillet heat 1/8 inch vegetable oil until hot. Pour in 1/3 cup potato mixture, flattening with the back of a wooden spoon, and fry until crisp and golden brown on both sides (about 3 minutes per side). Drain on paper towel and keep warm. 
5. Serve with applesauce.

Zucchini Beef Rice Skillet

Ingredients 1 pound ground round beef 2 cups quartered lengthwise, sliced zucchini (2 cups = 1-1/2 med) 1/2 cup chopped onion 1/2 teaspoon salt 1 can (14.5 oz each)Fire Roasted Diced Tomatoes with Garlic, undrained 1 cup water 1-1/2 cups instant white rice, uncooked 3/4 cup shredded Cheddar and Monterey Jack cheese blend Directions Cook beef, zucchini, onion and salt in large skillet over medium-high heat 7 minutes or until beef is crumbled and no longer pink, stirring occasionally; drain. Add undrained tomatoes and water. Increase heat and bring to a boil. Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese.

Buffalo Chicken Lasagna

Ingredients: 1 tablespoon olive oil 1 tablespoon butter 1/4 cup onion, diced 1 clove garlic, minced 8 ounce cream cheese 1 cup buffalo wing sauce Hot pepper sauce such as Franks Red Hot or Tabasco (amount based on your own preference) 2 cups cooked chicken, shredded (I baked chicken tenders in the oven covered with foil at 350 for 25 minutes for this recipe, but a rotisserie chicken would work very well too) 1/2 cup ranch dressing 8 ounce package of shredded mozzarella cheese Lasagna noodles, cooked according to package directions (do not use "no cook" noodles; they must be boiled and fully-cooked before building the lasagna) Directions: In a medium pot, heat the olive oil and butter over medium heat until butter is melted. Add the onions and cook until translucent. Add the garlic and cook for 2-3 minutes. Cut the cream cheese into cubes and add to the pot. Stir well until completely melted then add in the buffalo sauce and a few dashes of hot pepper sauce to taste. Spoon a small amount of the buffalo and cream cheese sauce into the bottom of a 9x13 baking dish and spread it around to cover the bottom of the dish. Stir the chicken into the sauce in the pot. Place one layer of lasagna noodles in the bottom of the dish. Spread half of the chicken mixture over the noodles then drizzle with half of the ranch dressing. Add another layer of noodles and then the remaining chicken and ranch dressing. Place a final layer of lasagna noodles and then spread the cheese over the top. Bake at 350 for about 25 minutes. Serve with ranch or blue cheese dressing.

Beef and Egg on Rice

Ingredients: 8 oz. steak cut into thin strips 2 Tbsp. plus 1 tsp. soy sauce 1 Tbsp. rice vinegar 2 cups water 1/8 tsp. black pepper 1 medium onion cut into wedges 3 eggs, slightly beaten cooked rice Directions: Combine beef and 1 tsp. soy sauce. Combine remaining 2 Tbsp. soy sauce, vinegar, pepper and water, set aside. Stir-fry beef for 2 min. or until lightly browned. Remove from pan. Stir-fry onion for 2 min. Add soy sauce mixture. Bring to a boil. Mix in beef. Add eggs. Do not stir. Reduce heat and simmer uncovered for 2 min. Remove from heat. Serve with rice.

Slow Cooker Tex Mex Chicken

Ingredients 1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips 2 Tbsp. Taco Seasoning Mix 2 Tbsp. flour 1 each: green and red pepper, cut into 1-inch-wide strips 1 cup frozen corn 1 1/2 cups salsa 1 cup shredded cheddar cheese Optional- crushed tortilla chips and sour cream to top Instructions Toss chicken with seasoning and flour in slow cooker. Stir in all remaining ingredients except the shredded cheese; cover with lid. Cook on low for 6-8 hours or high for 3-4 hours. Stir just before serving. Top with the shredded cheese, crushed tortilla chips and dollop of sour cream. Serve over rice.

Slow Cooker Macaroni and Cheese

Ingredients 4 1/2 c. elbow macaroni, uncooked 2 c. cheddar cheese, grated (1) 8oz pkg cream cheese, cut into cubes 4 cups milk salt and pepper to taste Instructions Combine all the ingredients in the bowl of a slow cooker; cover and cook on low for 3-4 hours. Stir throughout cooking time to combine ingredients. Notes You can add more grated cheese for a cheesier version. Up to 4 cups.

Noodle bowl with peanut sauce

Sauce 1/3 cup water 1/3 cup peanut butter 2 tablespoons soy sauce 1/2 teaspoon ground ginger 1/4 teaspoon crushed red pepper flakes Noodles 8 oz uncooked linguine 2 cups frozen broccoli florets 1 cup julienne carrots (from 10-oz bag) 1 medium red bell pepper, cut into bite-size strips 3 medium green onions, sliced (3 tablespoons) 1/4 cup chopped fresh cilantro Directions 1 In small bowl, gradually beat water into peanut butter with whisk until smooth. Beat in remaining sauce ingredients. Set aside. 2 Cook linguine as directed on package, adding broccoli, carrots and bell pepper during last 2 minutes of cooking. Drain; return to saucepan. 3 Pour sauce over pasta mixture in saucepan; gently stir to coat. Stir in green onions and cilantro.

Crock pot green chile-chicken enchilada casserole

Ingredients 2 cans (4.5 oz each) chopped green chiles 1 can (10 3/4 oz) condensed cream of chicken soup 1 can (10 oz) green enchilada sauce 1/4 cup mayonnaise or salad dressing 12 corn tortillas (6 inch), cut into 3/4-inch strips 3 cups shredded cooked chicken 1 can (15 oz) black beans, drained, rinsed 2 cups shredded Mexican cheese blend (8 oz) 2 large tomatoes, chopped (about 2 cups) 2 cups chopped lettuce 1/2 cup sour cream Directions 1 Spray 3- to 4-quart slow cooker with cooking spray. In cooker, spread 1 can of the green chiles. In medium bowl, mix remaining can of green chiles, the soup, enchilada sauce and mayonnaise. 2 Arrange 1/3 of the tortilla strips over chiles in cooker. Top with 1 cup of the chicken, 1/2 cup of the beans, 1/2 cup of the cheese and 1 cup of the enchilada sauce mixture, spreading to edges of cooker to completely cover tortilla strips. Repeat layers twice, reserving last 1/2 cup of cheese. 3 Cover; cook on Low heat setting 6 to 7 hours. 4 Top with remaining 1/2 cup cheese. Cover; cook about 5 minutes longer or until cheese is melted. Serve with tomatoes, lettuce and sour cream.

Pasta with Tomato and Basil

Ingredients 3 tablespoons extra-virgin olive oil 1/2 cup finely chopped onion 1/4 teaspoon crushed red pepper flakes 1 can (14.5 oz) plain or fire roasted diced tomatoes, undrained 1 clove garlic, finely chopped 1/4 teaspoon coarse salt 8 oz uncooked angel hair pasta 1/4 cup chopped fresh basil leaves 1/2 cup shredded Parmesan cheese Directions 1 In 10-inch skillet, heat 2 tablespoons of the oil over medium heat. Add onion and red pepper flakes; cook 5 minutes, stirring frequently, until onion is tender. Add tomatoes, garlic and salt. Heat to boiling. Reduce heat; simmer uncovered 3 minutes, stirring occasionally. 2 Meanwhile, cook pasta as directed on package. Drain; place in serving bowl. Pour tomato mixture over pasta; toss gently to coat. Add basil, cheese and remaining 1 tablespoon oil; toss.

Cheesy Tater Tot Skillet Dinner

Ingredients 1lb lean ground beef 1 pouch (9 oz) Progresso Recipe Starters creamy three cheese cooking sauce 3/4 cup frozen sweet peas 1 cup shredded Colby-Monterey Jack cheese blend (4 oz) 1/2 bag (28-oz size) frozen mini tater tots Directions 1 Heat oven to 425°F. 2 In 10-inch cast-iron skillet, cook beef over medium heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Stir in cooking sauce. Layer frozen peas and cheese on top of beef mixture. Top with even layer frozen potato nuggets. 3 Bake about 20 minutes or until potato nuggets are crispy and golden brown and mixture is bubbling.

Slow cooker enchiladas

Ingredients 1 pound ground turkey or beef 1 cup chopped onion 1/2 cup chopped green pepper 1 can (16 ounces) pinto or kidney beans, rinsed and drained 1 can (15 ounces) black beans, rinsed and drained 1 can (10 ounces) diced tomatoes and green chilies, undrained 1/3 cup water 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup (4 ounces) shredded sharp cheddar cheese 1 cup (4 ounces) shredded Monterey Jack cheese 6 flour tortillas (6 inches) Directions In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through.

Crock Pot Cheesy Chicken, Bacon and Tater tot Bake

Ingredients 1 (32 ounce) bag tater tots 3 ounce crumbled bacon pieces 1 lb skinless chicken breasts 1½ cups grated colby cheese 1½ cups grated monterey jack pepper cheese ¾ cup milk salt and pepper Instructions Grease the bottom of the crock pot Layer ½ the tater tots on the bottom of the pot Sprinkle ½ of the bacon pieces on top of the tater tots Combine the two cheeses, and sprinkle ⅓ of it over the bacon and tots Top cheese with the chicken breasts Sprinkle chicken with salt and pepper to taste Top chicken with another ⅓ of cheese Sprinkle with other ½ of the bacon pieces Add remainder of the tater tots Top with final ⅓ of the cheese Pour milk over the top Set crock pot to high and cook 3-5 hours