Pork Chops and Potatoes

From the 30 Minutes Meals Cookbook

6 pork chops
1 tsp seasoned salt
1 Tbl canola oil
1 10.75 oz can cream of celery soup
2/3 cup milk
1 cup sour cream
1/2 tsp salt
1/8 tsp pepper
1 cup Monterey Jack cheese, shredded
1 Tbl dried onions
3 cups frozen shredded hash browns
1 cup French fried onions

Sprinkle pork chops with seasoned salt and brown in oil on both sides. Combine soup, milk and sour cream until smooth. Add salt, pepper, cheese and onions. Mix in hash brown potatoes (do not thaw potatoes). Place in greased foil baking pan. Arrange chops on top of potatoes. Press down. Cover with extra heavy foil. Label and freeze.

To serve: Thaw. Bake covered, 1 hour at 350º. Uncover, top with French fried onions (optional). Bake 10 minutes.

6 Servings

Country Style Pork and Beans

I got this recipe from www.melskitchencafe.com.
Here is the link to the original.
http://www.melskitchencafe.com/2010/11/country-style-pork-and-white-beans-slow-cooker.html

We to serve this over cooked white rice and eat it more like a soup.  Steve likes to add a little hot sauce for an extra spice.

Breakfast Burritos

1 lb pork sausge (can substitute hamburger)
1 pkg frozen hashbrowns
6 eggs
tortillas
cheese (optional)
Catsup or salsa (optional)
Cook meat. Brown hash browns. Mix in eggs. Place desired amount in prepared tortilla shell. Add cheese and catsup or salsa if desired. Serves 6

Calories 501.8
Fat 25.7 g
Cholesterol 239.4 mg
Sodium 347.3 mg
Carbohydrate 43.1 g
Protein 24.3 g

Cafe Rio Pork

Click on the following link for the info on Cafe Rio Pork

http://themaplesmomsmakingmeals.blogspot.com/2010_10_01_archive.html#7019297174044797554

Cheesy Ham and Potatoes

Cheesy Ham and Potatoes
From the cookbook "Dinner Is Ready"

1 8 oz packages cream cheese, softened
2 cans cream of celery soup
0.5 cup onion, minced
2 cups ham, cubed
2 cups Monterey Jack cheese, shredded
1/8 tsp pepper
1 24 oz bags frozen shredded hash browns

Combine softened cream cheese and soup. Stir in onions, ham, Jack cheese and pepper. Break apart hash browns (do not thaw). Gently stir into cheese mixture. Place in freezer bag. Label and freeze.

To serve: Thaw. Bake in greased baking dish, covered, 1 hour at 350º. Uncover, top with cheese. Bake 5 minutes.

6 Servings

Calories 509.9 (I'm not sure this is correct. I can't find the nutritional facts on the ham I used so I just used a general information for cubed ham. Hopefully it's lower than this!)

Total Fat 33.1 g

Cholesterol 69.0 mg

Sodium 1,039.1 mg

Total Carbohydrate 38.6 g

Dietary Fiber 3.3 g

Protein 14.8 g

Spaghetti and Company

Spaghetti and Company
From the Cookbook "Dinner Is Ready"

3 lbs ground beef
3 lbs hot Italian sausage-Jimmy Dean
1/4 cup onion powder
3/4 tsp garlic powder
15 26 oz jars Prego spaghetti sauce
3/4 cup sugar
3 small green bell peppers, diced
6 carrots, diced
15 mushrooms, diced
3/4 cup brown sugar
1/2 cup mustard
3 Tbl pepper

Brown ground beef and sausage with onion and garlic. Remove from heat. Add spaghetti sauce and sugar. Prepare Italian dishes or divide into freezer bags or containers for spaghetti. Label and freeze. Why “and Company?” This is great with other Italian dishes such as Manicotti, Lasagna, Ravioli and Pizza. Decide how much sauce you will need and make enough for all the Italian recipes you desire to make all at once.


Makes 60 Cups. (6 cups per bag)

Calories 317.9 (Again I'm not sure on these nutritional facts. I'm using Sparks.com to enter the information but they don't have the correct information for the Jimmy Dean sausage. It looks like it's 6 grams of fat and 72 calories per serving for the sausage so I can't imagine why everything is so high.)

Total Fat 21.4 g

Cholesterol 33.0 mg

Sodium 1,019.2 mg

Total Carbohydrate 23.9 g

Dietary Fiber 5.3 g

Sugars 18.2 g

Protein 10.4 g

BBQ Pork/Chicken Sandwiches

So I put off shopping all month long. I missed the great chicken sale so I drug myself to Wal-Mart on a Saturday. I found that LOTS of people shop @ Wal-Mart on Saturday. I purchased what I thought was a TON of Pork. So finishing up Sunday Morning I realized I did not have enough. Pit in my stomach as it was less than 24hrs till exchange time and it was Sunday. So I thawed out some chicken and finished Monday morning @ 7:30am.
The point of this story is 8 BBQ Pork 3 BBQ Chicken. I will post both nutritional facts. Lesson learned..... I hope so!

BBQ Pork/Chicken Sandwiches Ingredients
Pork/chicken
Your favorite BBQ sauce I used (Famous Dave's original)


Cook meat in slow cooker on low 6-8ish hours
Shred meat then add BBQ sauce and return to cooker until warm

Serve on rolls, potatoes, or rice

Serve with Favorite veggies, french fries, or tater tots.

Nutritional Facts for BBQ Pork (Does not include rolls)
Amount Per Serving

• Calories: 248.7

• Total Fat: 7.0 g
• Cholesterol: 89.5 mg
• Sodium: 476.3 mg
• Total Carbs: 12.7 g
• Dietary Fiber: 0.4 g
• Protein: 32.8 g

Nutritional Facts for BBQ Chicken

• Amount Per Serving
• Calories: 183.9

• Total Fat: 7.4 g
• Cholesterol: 32.9 mg
• Sodium: 1,149.0 mg
• Total Carbs: 14.0 g
• Dietary Fiber: 0.2 g
• Protein: 13.3 g

Cafe Rio Pork

This meal has a little work if you want to use the tortillas. If you don't want to use them the pork is still yummy in a salad or with store tortillas. We love to eat these with rice and beans. You can either do regular rice and plain beans or you can make "fancy" rice and beans with the recipe below. I love them with black beans and that is why I provided a can along with the pork. We also like to serve these with cheese, lettuce, tomatoes, sour cream and avacado. Depending on how much pork you like in your burrito there might be a lot left over. The cooked pork freezes really well. Just make sure to include some of the sauce when you freeze it so it isn't too dry when you reheat it. The rice and beans don't freeze very well. The texture changes and it comes out a little dry after being frozen.

Calories 327
Fat 5.7
Sodium 282.3 mg
Carbs 64.5 (sorry)
Fiber 2.4

Café Rio Dressing
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (Use the seeds too if you like it spicy. You could substitute a few drops of green Tabasco for the jalapeno.)

Use a food processor to blend all the ingredients well. Refrigerate.

Cafe Rio Chicken
1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic—minced
5 lbs chicken breast

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.(Kraft Zesty Italian Dressing has 2 grams of sugar per serving. I try to avoid dressings with sugar, but this is a very small amount. You're only using 8 ounces of the dressing per 5 pounds of chicken if you follow this recipe, so it should be fine, even for South Beach Dieters.)

Sweet Pork3lb. Pork Roast
16-oz. Chunky Salsa
1 Can Dr. Pepper
2 Cups Brown Sugar

Put pork in crock pot and fill half way with water. Cook 4 hours on high. Drain water, cut the pork in thirds. Mix together sauce (blend in blender) and pour on top of pork. Cook 4 more hours on low. Shred pork.

Café Rio Rice
4 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chilies—or equivalent fresh
¾ t salt
1 T butter
½ onion
2 c regular white rice

Blend cilantro, green chilies and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

BLACK BEANS
1 can black beans, rinsed and drained
1 1/3 cup tomato juice
2 cloves garlic, minced
1 teaspoon ground cumin
2 tablespoons olive oil
1 1/2 teaspoon salt
2 tablespoons fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro

TRES LECHE CAKE
6 large eggs, separated
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup whole milk
1 teaspoon vanilla extract
Cream topping:
1 14-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
1 cup heavy cream

To make the cake: Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside. (I used a smaller rectangle pan & a muffin tin, b/c I wanted individual cakes for presentation)
In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each.

Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 25 minutes.

To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed.

Remove the cake from the oven and while still warm, pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.

Homemade Whipped Cream
2 cups heavy whipping cream
1 teaspoon vanilla extract
4 teaspoons confectioners' sugar

In a large bowl, using an electric mixer with a whisk attachment, beat the heavy cream until soft peaks. Add the vanilla extract and confectioners' sugar and continue to beat until stiff peaks.