Friday Recipe: Savory Sausage, Cheese and Oat Muffins

Muffins. So tasty, so versatile, so darn delicious!What's not to love? These Sausage, Cheese and Oat Muffins are like eating an entire meal without, well, making an entire meal. Soo, so good!

Prep Time: 15 Minutes Cook Time: 10 Minutes

Ready In: 25 Minutes Servings: 12

"A low fat, vegetarian and hearty muffin that is wonderful for breakfast, brunch or snacks."

Ingredients:

1 1/4 cups all-purpose flour 3/4 cup old-fashioned oats 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder

1/3 cup reduced-calorie margarine, melted 1/2 cup egg substitute 1 cup nonfat buttermilk 3 meatless breakfast patties, cooked and crumbled 2 teaspoons grated Parmesan cheese

Directions:

1.	Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
2.	In a large bowl, stir together the flour, oats, baking powder, baking soda, salt, garlic powder, and onion powder. In a separate bowl, mix together the melted margarine, egg substitute, and buttermilk. Add the wet ingredients to the dry, and mix until just blended. Fold in the crumbled patties and Parmesan cheese. Spoon into the prepared muffin cups.
3.	Bake for 8 to 12 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in muffin tins on a wire rack.

Friday Recipe: Mexican-Style Meat

No, it's not that time again. Not the early sun-sets, not the cold morning walks with the puppy, not the crockpot! Except the crockpot really is handy. I normally reserve it for winter-themed meals but then this recipe popped into my email: Charley's Slow Cooker Mexican Style Meat

Prep Time: 30 Minutes

Cook Time: 8 Hours

Ready In: 8 Hours 50 Minutes

Servings: 12

Ingredients:

1 (4 pound) chuck roast 1 teaspoon salt 1 teaspoon ground black pepper 2 tablespoons olive oil 1 large onion, chopped

1 1/4 cups diced green chile pepper 1 teaspoon chili powder 1 teaspoon ground cayenne pepper 1 (5 ounce) bottle hot pepper sauce 1 teaspoon garlic powder

Directions:

1.	Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the beef in the hot skillet, and brown it quickly on all sides.
2.	Transfer the roast to a slow cooker and top it with the chopped onion. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
3.	Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
4.	Transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). Serve in tacos or burritos (see Cook's Note).

Friday Recipe: Slow Cooker Ham

I've decided the slow cooker isn't just for cold weather. It's for busy times as well and this week has been busy! This week I slow cooked ham with mashed potatoes (Betty Crocker) and honey glazed carrots (Green Giant).Very tasty! I highly recommend it.

Prep Time: 15 Minutes Cook Time: 8 Hours

Ready In: 8 Hours 15 Minutes Servings: 24

Ingredients:

2 cups packed brown sugar

1 (8 pound) cured, bone-in picnic ham

Directions:

1.	Spread about 1 1/2 cups of brown sugar on the bottom of the slow cooker crock. Place the ham flat side down into the slow cooker - you might have to trim it a little to make it fit. Use your hands to rub the remaining brown sugar onto the ham. Cover, and cook on Low for 8 hours.

Friday Recipe: Pork Chops

I had no idea what to make and it's spring now, I thought I should put my crockpot away. I haven't yet, this weather is cold but I thought I'd make something springy. But what was I in the mood for? Thank you internet and my spring meals search.

Better Homes & Gardens offered a quick and easy spring meal selection. I chose Mustard-Glazed Pork Chops. It claims 25 minutes. Never believe that. But it wasn't too, too long. Picture is theirs. No. Mine didn't look like that, but then I didn't add caramelized onions or sweet potatoes. I made sweet corn in a steamer bag, microwaved baked potatoes, and served.

Ingredients

• 41/2 inches thick bone-in pork chops
• Salt
• Ground black pepper
• 2 teaspoons olive oil
• 1 large onion, cut into thin wedges
• 1/2 cup apricot preserves
• 1 tablespoon Dijon-style or spicy mustard
• 1/4 cup water
• 1 teaspoon paprika
• 1/2 teaspoon ground nutmeg
• Fresh sage leaves (optional)

Directions

1. Season pork with salt and pepper. In a 12-inch skillet heat olive oil over medium-high heat. Add pork and onion to skillet. Cook for 3 minutes; turn pork and onions. Cook for 3 minutes more.

2. Meanwhile, in a small microwave-safe bowl combine preserves, mustard, the water, paprika, and nutmeg. Heat in microwave on 100 percent power (high) for 1 to 2 minutes or until melted. Pour over pork in skillet. Reduce heat to medium. Cook, covered, for 10 minutes or until pork is cooked through (slightly pink in center).

3. Divide pork and onion mixture among serving plates. If desired, top with sage.

Nutrition Facts (Mustard-Glazed Pork Chops)

• Servings Per Recipe 4,
• cal. (kcal) 503,
• Fat, total (g) 32,
• chol. (mg) 89,
• sat. fat (g) 11,
• carb. (g) 31,
• Monosaturated fat (g) 15,
• Polyunsaturated fat (g) 3,
• fiber (g) 1,
• sugar (g) 21,
• pro. (g) 20,
• vit. A (IU) 292,
• vit. C (mg) 7,
• Thiamin (mg) 1,
• Riboflavin (mg) 0,
• Niacin (mg) 5,
• Pyridoxine (Vit. B6) (mg) 1,
• Folate (µg) 16,
• Cobalamin (Vit. B12) (µg) 0,
• sodium (mg) 313,
• Potassium (mg) 448,
• calcium (mg) 50,
• iron (mg) 1,
• Percent Daily Values are based on a 2,000 calorie diet

Friday Recipe: Chili con Carne

So it's March 1 and we're still in the heart of winter here. I've been spared the majority of the snow that's pounding the USA's Mid-West but have contended with rain. Rain. Rain and yet more rain! It's enough to make anyone depressed. I found this recipe while doing a simple search for winter recipes in the hopes of finding a nice meal to warm me up and remind me of summer.

Chili isn't exactly a summer meal, but this one sounds delicious enough for me to forget that and savor the aroma. Especially since it promises only 1 skillet and 20 min. I'm trying it Sunday, so no haven't played around with this one yet. I don't usually like to post recipes I haven't at least attempted, but I can't quite bring myself to cook this week. Miserable weather, miserable headache, miserableness all around.

In reading this how-to I find myself gazing up at the fire alarm in my dining room. You know, the one hooked up to my alarm company...the one where they've called me only twice and always because I'm using the skillet over the stove and neglected to open a window, turn on the microwave fan, and get rid of the smoke before it reached the dining room. Just a little warning...*G*

Ingredients

• 1/2 pound lean ground beef (90% lean)
  
• 1-1/2 cups reduced-sodium tomato juice
• 3/4 cup kidney beans, rinsed and drained
• 2 tablespoons chopped onion
• 1 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon minced garlic
• 2 to 3 drops hot pepper sauce
• GARNISH:
• Thinly sliced green onion, optional

Directions

• In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened, stirring occasionally. Garnish with green onion if desired. Yield: 2 servings.

Nutritional Facts 1 cup equals 299 calories, 8 g fat (3 g saturated fat), 56 mg cholesterol, 346 mg sodium, 24 g carbohydrate, 6 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch.

Friday Recipe: Slow Cooker Thai Pork with Rice

To be fair I think the name of this should be changed from Slow Cooker Thai Pork with Rice to The Americanized Japanese version of Thai Pork with Rice. Because as far as I recall, teriyaki sauce is Japanese. I looked up Thai spices and it seems they use a lot of curry. Not a big fan. So I thought I'd make a traditional Thai spice paste. Not difficult to make but not really on my list of things I have time to do.

I stuck with the teriyaki.

Prep Time: 10 Minutes

Cook Time: 8 Hours

Ready In: 8 Hours 10 Minutes

Servings: 12

 

Ingredients:

1 (3 pound) pork shoulder roast 2 red bell peppers, julienned 2 teaspoons minced garlic 1/3 cup low-sodium teriyaki sauce 3 tablespoons rice wine vinegar 1/2 teaspoon red pepper flakes

3 cups uncooked long grain white rice 6 cups water 1/4 cup unsalted peanut butter 1 cup chopped unsalted peanuts 1 bunch green onions, sliced

Directions:

1.	Place the pork roast, red bell peppers, garlic, teriyaki sauce, and rice wine vinegar in a slow cooker. Sprinkle with red pepper flakes.
2.	Cover, and cook 8 hours on Low.
3.	In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and cook 20 minutes.
4.	Remove meat from slow cooker, and shred. Stir the peanut butter into the slow cooker. Return shredded meat to slow cooker, and mix with the sauce to coat. Serve over the cooked rice with a sprinkling of peanuts and green onions.

Nutrition Information Servings Per Recipe: 12 Calories: 433

Amount Per Serving Total Fat: 18.5g Cholesterol: 42mg Sodium: 155mg

Amount Per Serving Total Carbs: 46.4g     Dietary Fiber: 2.8g Protein: 19.9g

Friday Recipe: Antipasto Sausage Skewers

I'm on a healthy kick. It's a new year thing, though I am trying to eat healthier in general. Even gave up soda! That lasted 3 days (it was a weekend). Still, the healthier I eat the more I can indulge in junk, right? There must be logic in that someplace. Still, I found this while looking around Food Network's site under their healthy appetizers. Not a fan of artichoke hearts (which I'm sure is what makes this healthy!) but other than that this is delicious.

Prep Time: 20 min
Cook Time: 8 min
Level: Easy
Serves: 24 skewers

Ingredients

• Cooking spray
• 12 ounces fully cooked Italian-style poultry sausage, cut into 1-inch pieces
• 1/2 cup lightly packed fresh basil
• 1 12-ounce jar roasted red peppers, drained, rinsed and cut into 1-inch pieces
• 2/3 cup sun-dried tomatoes, cut into 1-inch pieces if large
• 1 14-ounce can artichoke hearts, drained and quartered

Directions

1. Heat a nonstick skillet over medium heat; mist with cooking spray. Add the sausage; cook, turning 2 or 3 times, until warmed through and browned, about 8 minutes
2. Thread 1 small or 1/2 large basil leaf onto a small wooden skewer. Add a piece of roasted red pepper, sun-dried tomato, artichoke and sausage, arranging them on the skewer so that it can stand up on the sausage end. Repeat with the remaining ingredients to make about two-dozen skewers. 

Per serving (4 skewers): Calories 140; Fat 5 g (Sat. 2 g; Mono. 1.5 g; Poly. 1 g); Cholesterol 30 mg; Sodium 970 mg; Carbohydrate 12 g; Fiber 2 g; Protein 12 g

Friday Recipe: Sausage Bread

Yes, it's football season...but in another month it'll be hockey season and that's a reason to celebrate! This is a relatively fast and easy snack to make, though I have to warn you: May Be Addicting!

Now I'm sure you can use any healthy meat you want, but I prefer the old-fashioned way. And cheese. Because cheese (much like chocolate) make everything better!

The recipe from All Recipes didn't give prep times, but I'd say about 30 min, assuming the sausage isn't frozen (I speak from experience) and you don't accidently leave the burner unattended for the merest moment and set off the fire alarm...just sayin'.

This recipe originally called for MSG, but since I've heard all horrible things about it, and I don't even know where to buy it, I took it out. When I made mine, it was without a recipe just by taste. But if you like MSG, here's that part: 1 teaspoon monosodium glutamate (MSG)

Ingredients
1 (16 ounce) package hot bread roll mix (I use pizza dough--fast and cheap!)
2 pounds pork sausage (Sweet Italian for me)
2 (8 ounce) packages pepperoni, finely chopped (I nixed that, I don't like pepperoni, but it's all to taste)
5 tablespoons grated Parmesan cheese
3 cups shredded mozzarella cheese (I doubled that, with a dash or 2 more. Frankly, using 2 packages of the pre-shredded is best=4 cups)
2 cups shredded Cheddar cheese (Save yourself the trouble, buy the pre-shredded!)
2 eggs
1 1/2 teaspoons dried parsley
2 teaspoons garlic powder
1 teaspoon dried minced onion
1/2 teaspoon dried oregano
2 eggs, beaten

Kristabel's note: I didn't add in parsley, garlic powder, onion, or oregano because with Sweet Italian sausage it's unnecessary. But as with pretty much everything, it's all to taste!

Directions
Prepare roll mix according to package directions, letting rise only once, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
In a large skillet brown the pork sausage and pepperoni and drain well.

In a large bowl, combine the cooked sausage mixture, parmesan cheese, mozzarella cheese, cheddar cheese, 2 beaten eggs, parsley flakes, garlic powder, MSG powder, onion flakes, and oregano.

Stir until well combined.

Divide the risen dough in two. On a floured board roll out one half to a rectangle about 1 inch thick. Spread 1/2 of the filling over the rectangle. Starting at the wide end roll two times then fold in the sides. Continue rolling until the end, making sure the seal is on top. Repeat with remaining half.

Place rolls on the prepared baking sheet. Brush generously with beaten egg. Use toothpicks to help hold the seam shut. Bake at 350 degrees F (175 degrees C) for 1 hour.

Nutritional Information
Amount Per Serving Calories: 417 Total Fat: 31.5g Cholesterol: 102mg

Friday Recipe: Baked Chicken

I was looking for a recipe for baked chicken. Grilled chicken is delicious and perfect in the summertime when the grill is up and running. But baked is supposed to be healthier. Blah.

So I was looking for a recipe. And found this Sweet & Spicy one that is absolutely delicious! My only problem was finding hot pepper jelly. Had to go to a specialty store for that one, my local supermarket didn't carry it. Or if they did I didn't look hard enough!

Didn't use a whole chicken, but boneless, skinless breasts...fillets. What do you call that?

Anyway, used 3 of those, put them in my pyrex, still used the 1/2 cup of (melted) hot pepper jelly and marinated overnight (and well into the day for that matter because I knew I'd never have time in the morning!) so about 20 hours in all. Feel free to do less!

Baked on 375 until they were cooked through about 20-25 minutes in a preheated oven.

I served with corn on the cob and fresh string beans from my garden. Delicious!

Here's the original recipe:

Ingredients:

• 1 (4 pound) whole chicken
• salt and pepper to taste
• 1/2 cup hot pepper jelly
• 1 cup butter

Directions:

1. To Prepare Chicken: Remove giblets and set aside for another use. Rinse chicken in cold water and pat dry with paper towels. Pull front skin down over neck cavity and tuck under chicken. Fold wings under breast, and tie legs and tail together securely with kitchen twine or string.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Place chicken on rack in roasting pan. Season with salt and pepper to taste. Melt jelly and 1/2 cup butter or margarine together in a small saucepan or in the microwave. Melt the remaining 1/2 cup butter or margarine separately.
4. Bake chicken in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and baste with melted plain butter or margarine. Bake for another 30 minutes, basting often with the plain butter or margarine. Then baste liberally with the melted jelly/butter mixture and bake for another 15 minutes. Remove from oven and allow to cool 10 minutes before cutting and serving.
   

Friday Recipe: Pork Chops in White Wine

Food and wine...what's better together? Don't answer that, I can name several off the top of my head. Still, wine marinated pork chops are delicious! (And make sure you say delicious in a semi-singing voice with the -ious higher than the rest.) All kidding aside, if you like pork chops, try this recipe. It's worth it.

Prep Time:
30 Min

Cook Time:
1 Hr

Ready In:
1 Hr 30 Min

Ingredients:

• 5 pork chops
• salt and pepper to taste
• 2 (10.75 ounce) cans condensed golden mushroom soup
• 10 3/4 fluid ounces white cooking wine
• 1 cup water
• 1 (4 ounce) jar mushrooms, drained

Directions

1. Salt and pepper the pork chops and fry in a small amount of oil until slightly browned on both sides; drain.
2. In a bowl mix together, mushroom soup, wine, water and mushrooms.
3. Combine soup mixture with pork chops. Cover and simmer on low heat for about an hour until chops are tender.

Nutritional Information

Amount Per Serving Calories: 319 | Total Fat: 12.2g | Cholesterol: 52mg