Santa Fe Corn Pudding

1-8.5 ounce box of Jiffy corn muffin mis
1 can of sweet corn (cream style)
1 can of sweet yellow corn, rinsed and drained
1-16 ounce of plain Greek yogurt (I use fat free)
1 small can of jalapenos, diced
1/4 cup of melted butter (I use Smart Balance butter)
1/2 cup of egg whites
cooking spray

Preheat oven to 350 degrees.  Spray a 9x13 baking dish with cooking spray.

Mix all ingredients together and the mix well.  Pour mix into baking dish and bake for 1 hour - then let cool a bit and serve.

Enjoy!!!!

Butternut Squash Soup

1-2 to 3 pound butternut squash, peeled and seeded & cut into 1 inch squares
2 tablespoons unsalted butter
1 medium onion, chopped finely
6 cups of chicken stock (I use low-sodium chicken stock)
1 teaspoon of Nutmeg
salt and pepper to taste

In a large soup pot melt the butter and then add the onion and cook until they are translucent (about 10 to 15 minutes), then add squash and cook for about 5 minutes, then add the stock and bring to a simmer.  Cook until the squash is tender, about 20 minutes.  If you have a hand blender use that to blend everything together, if not remove the squash with slotted spoon and put into a blender and puree for a couple of minutes.  Then return the blended squash to the soup pot.  Stir in the nutmeg, salt and pepper.  Then let all of that come together for about 10 minutes and serve hot.

Enjoy!!!!

Pork Tenderloin Marinade for Grilling

6 tablespoons olive oil
2 tablespoons soy sauce (I use light soy sauce)
1/2 teaspoon salt
1/4 teaspoon dried Parsley
2 tablespoons White wine vinegar
1 tablespoon Worcestershire
1 1/2 teaspoon dry mustard
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 tablespoon lemon juice

Mix all ingredients in a large plastic bag and then add the pork tenderloin.  Then seal and put in the refrigerator for about 2 hours or longer if you can.

Then remove pork tenderloin and grill to your liking.

Enjoy!!!!

Sausage and Peppers

4 links of Italian Sausage
5 garlic cloves, chopped
1 onion, sliced
1/2 of a red pepper, sliced
1/2 of a green bell pepper, sliced
1-15 ounce can of diced tomatoes
salt and pepper

In a larger saute pan, heat over medium-high heat, spray with cooking spray, add all 4 Italian sausages and cook on each side for about 7 to 8 minutes....then remove from pan.

In same pan add the onions and then the garlic and saute in the juices of the sausages for a little bit.  Then add the peppers and saute for another 5 minutes and then add the tomatoes.  Cook all of that together for about 15 to 20 minutes and then add the sausages back in for another 15 to 20 minutes.

You can serve with pasta or just warm bread...whatever sounds better to you.

Enjoy!!!!

BBQ Pulled Pork

6 to 8 pounds of pork butt
1-8 ounce can of tomato sauce
1/2 cup of apple cider vinegar
1/2 cup of light brown sugar
1 tablespoon of black pepper
2 teaspoons of Cayenne pepper

Putt all the ingredients into a crock-pot for a good 6 to 8 hours depending on the size of the pork that you bought.  Then remove from the crock-pot and let it cool for a bit and then put in a pan and use 2 forks to shred it.

Pour the contents of the juices from the crock-pot into a small pot and let it come up to a boil and then reduce the heat and pour over the pulled pork, mix all together.

Enjoy!!!!

Posole

2 tablespoons of canola or corn oil
1 pound of pork stew meat (I use lean meat)
1 yellow onion, chopped
2 garlic cloves, chopped
1 1/2 tablespoons Chili powder
1/2 teaspoon Cumin
1/2 teaspoon Oregano
4 cups of chicken stock (I use low-sodium)
1-14 ounce can of Fire Roasted diced tomatoes
1-15 ounce can of white Hominy, drained and rinsed
1 Jalapeno pepper, seeded and chopped (I used some of the seeds to add some spice to it)
salt and pepper to taste
*optional* you can garnish with Avocado slices and/or green onions

In a large pot over medium heat add the oil, then add the pork and cook on all sides for about 3 to 4 minutes and then remove the pork to a bowl.

Then add the onion to the pot and then after a couple of minutes add the garlic, cumin, chili powder and oregano.  Let all of those flavors come together for about 5 to 7 minutes.

Then add the stock, tomatoes, jalapeno, hominy, pork, salt and pepper.  Bring to a boil and let it boil for about 10 minutes, then reduce the heat to medium-low and cook for another 30 minutes.

Then ladle the posole into 4 separate bowls and serve with the garnish that you prefer and a warm tortilla if you would like.

Enjoy!!!!

Homemade Salsa

1-14 ounce can of diced tomatoes
1-10 ounce can Rotel (the original one)
1/2 of a white onion, chopped
1 garlic clove, chopped
1 fresh Jalapeno (I used the seeds because we like it spicy, but you don't have to)
1 teaspoon of your local honey
1/2 teaspoon of salt
1/4 teaspoon of Cumin
3/4 cup of fresh Cilantro, washed
the juice of 1 lime

Put all the above ingredients into a blender or food processor (whatever is easiest for you) and blend for about a minute - you can taste for adjustments on salt and/or spice.

Last for about a month in the fridge.

Enjoy!!!!

Greek Hummus Dip

I like this dip because it is an easy go to and is healthy as well.

You can either buy the hummus or make your own...whatever you have time for!

Homemade Hummus Recipe
2 cloves of garlic, chopped
1/4 cup lemon juice
1/4 cup water
1-14 ounce can of Chickpeas/Garbanzo Beans, rinse and then drain
1/2 cup Tahini
1 teaspoon of sea salt or kosher salt, whichever you prefer

Put all the ingredients into a food processor or blender and make sure all is smooth and combined, you might have to scrape down the sides to do a couple more blends through.

Dip Recipe:

1 1/2 to 2 cups of Hummus
1/2 cup of Feta (I use reduced fat)
1/2 cup of chopped cucumbers
1/2 cup of chopped tomatoes

In a dish of your liking put a thick layer of hummus down, then you can put down in whatever order you prefer the Feta, tomatoes and cucumbers.

Serve with warmed pita, pita chips or any veggies you like.

Enjoy!!!!

Smothered Pork Chops

4 boneless pork chops
1 can of diced tomatoes
1 onion, sliced
1 to 2 cloves of garlic, chopped
salt and pepper

Spray a skillet with PAM. Salt and pepper each pork chop on each side. Then in the skillet brown the pork chops on each side for about 5 minutes and then remove from skillet.  Then put the garlic and onion in the skillet and let that saute and then add the can of diced tomatoes.  Let that all marinate for about 10 minutes and then add the pork chops back in the skillet and spoon the onion mixture over the pork chops and sprinkle with salt and pepper to taste and put a lid on top of the skillet.  Let all of that come together for about 15 to 20 minutes.

You can serve over mashed potatoes or rice....whatever you prefer.

Enjoy!!!!

Lemon-Poppy Seed Zucchini Bread

1/2 cup of butter, softened
1 1/3 cups sugar
3 large eggs (I use egg beaters so you would use 3/4 cup)
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon baking soda
1/2 cup of sour cream (I use light sour cream)
1 cup Zucchini, shredded
1 tablespoon of fresh lemon zest
2 teaspoons of poppy seeds

Preheat oven to 325 degrees

In a large bowl beat the butter with a mixer on medium speed, then gradually add the sugar, then add 1 egg at a time and blend really well.

In another bowl sift together the salt, flour and baking soda, then add half to the butter mixture then add the sour cream and then keep blending with mixer and add the last of the flour mixture to the butter mixture.  Beat at a low speed to make sure it is all blended together well.

Then add the Zucchini, lemon zest and poppy seeds and blend well.

There is enough batter to make 3 loaves in a 5x3 loaf pan, or I did 1 in a cake pan and 2 loaves.  You could do muffins as well.  Just depends what you want to do.

Then bake for 30-40 minutes and then do the toothpick test to make sure the bread is fully cooked.  Then cool on a wire rack and serve.

I made this for my son and he loves it.

Enjoy!!!!