Monday, January 26, 2015

Crockpot Spicy pork with veggies


We are still not in our condo and as the days pass I appreciate my home more and more each day.  The inconvenience is plenty.  I only have a few kitchen items and only one knife.  Thank goodness I bought 4 of my knives with me from home.  I need to dice, slice and chop and mine are my only option.  My crockpot was the best item that I did remember to take with me.  I used it a lot last year and it appears I'll be using it more this year. 

For some who bakes and cooks this is a nightmare...I am happy we are ok first but going out to eat everyday is not an option for obvious reasons so I must make do and it should show me and you that it can be done.



I don't intend on going out and buying all the gadgets I would love to have but keep foremost in my mind that I'll be back in my kitchen one of these days.  I know we'll be here at least 22 days. Yikes so please keep stopping by and give me some encouragement to keep this blog going.  It has been a savior for me.

  Hugs, M.j.








1 -10oz Rotel brand original tomatoes with diced and green chilles
6 small potatoes cut in half skin on
Several baby carrots
1 medium onion sliced 
1 lb pork cubed
Pinch or two of Italian seasoning

Optional:  Add some freshly cooked broccoli or spinach at the very end.


Place cut pork in crockpot.  Add sliced onions, carrots and potatoes. Add Rotel original tomatoes plus 1/2 cup water. Cover.  Set on low and cook 5 to 6 hours or until veggies are tender.

Serve with a slice of fresh bread or pita bread.  Scooping the juice and tomatoes and using a fork for carrots, pork and potatoes. Yummy!

Sides salads welcome!

Saturday, January 24, 2015

Pork Medallions with Mango/Pear chutney

I tried to make this week menu light and easy. I decided if I was going to cook while here in Florida the recipe had to be super easy.  There is an abundance of fruit and veggies here so I may as well make good use of my time here in the sunshine state,

When I went to the grocery store last weekend I had decided I was going to make this easy WW recipe so I made note of what I needed to buy and did so. Other than having some difficulty finding the mango chutney it was a breeze.  I did buy some fresh ginger since it was in a handy spot in the veggie section of the store. This meal could be easily prepared in less than an hour.

When buying the pork take advantage of the packaged pork tenderloins.  There are usually two in a package.  Some are seasoned and some are not. Make sure you buy the unseasoned ones and wrap the other for the freezer for later use.  Great value!

Enjoy!




3/4 lb. pork tenderloin trimmed and cut into 1 inch pieces
1/2 tsp. salt
1/2 tsp. pepper
2 T. olive oil
2 firm-ripe pears, peeled, cored and halved and chopped
2 tsp. grated fresh ginger (dried is fine but cut back on the amount)
1/4 cup mango chutney(I added a little more)
1/4 cup low sodium chicken broth





Sprinkle the pork with salt and pepper.  Heat 1 tsp. olive oil in skillet over medium high heat.  Add the pork and cook until browned and cooked through.  Set aside and cover to keep warm.

Add the remaining 1 tsp. oil to skillet.  Add pears and ginger, stirring until pears are tender and golden.  Stir in chutney and broth.  Bring to a boil, scraping up browned bits from bottom of pan.  Cook until sauce thickens slightly.  Spoon the chutney over pork and serve with a salad or rice.

Easy Peazy!





Friday, January 23, 2015

Chicken Pita Salad


In keeping with a few days of new salad recipes this one was definitely a good choice.

I have discovered using pita bread!  Actually the only time I would use pita's were to make a pita pocket sandwich but now I use them much more as they compliment most salads and are easy to freeze and take out and heat in the oven or toast for a nice fresh taste.

The key to this salad is the dressing and herbs.  It was recommended that you use fresh herbs but I used dried because they were handy.  **They compliment the lemon and olive oil and I make the dressing a little ahead so that the herbs will have some time to enrich the lemon and oil with their flavor.






1 pound thinly sliced chicken breast, cut into small bite size pieces
1/2 tsp.salt
1/2 tsp. pepper
3 wheat pita breads, toasted
12 cherry tomatoes, halved
1 cucumber, peeled, sliced and seeded
2 scallions sliced
1 tsp.  mint (fresh is recommended but I used dried)
1 tsp. of cilantro( fresh is recommended but I used dried)
3 T lemon juice
2 tsp. olive oil
sprinkle of ground cumin

Sprinkle the chicken with salt and pepper.  Spray a non stick skillet with cooking oil and set on medium heat.  Add the chicken and cook, stirring until cooked thru and no longer pink.  Set aside in bowl.

Tear pitas into 1 inch pieces and add to bowl along with tomatoes, cucumbers, scallions, mint, cilantro(I used dried), lemon juice, oil, cumin and the remaining salt and pepper.  Toss to mix well.




Note: **I used dried mint and cilantro so before I tossed the salad I added the dried herbs with the oil and lemon juice and whisked it several times to allow the flavor to seep into the oil.