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Apple Baked Pork Tenderloin
- 1 pork tenderloin, about 2 pounds
- 1/3 cup apple juice, 1 cup apple juice (keep separated)
- 1 tablespoon butter
- 1 teaspoon sage
- 3/4 cup tart apple, peeled and cubed
- 1/2 cup chopped white onion
- 3/4 cup Pepperidge Farm's seasoned breadcrumbs

Cut your tenderloin in half (not all the way through, though) and beat the hell out of it with a meat tenderizer/your hands/a pan/whatever. In a saucepan, heat the 1/3 cup apple juice, butter and sage. Stir in the apple, onion and breadcrumbs. Once it's well-mixed and heated, remove from heat and spoon into the tenderloin. Close the tenderloin (skewer it shut if you need to) and put it in a baking dish. Pour the extra cup of apple juice over top, sprinkle with salt & pepper, bake at 350 for an hour and a half (or until fully cooked).

Basil Chicken Pasta
- 3/4 cup fresh basil
- 2 tablespoons lemon juice
- 3 tablespoons chicken broth
- 1/4 cup fresh parsley
- Some chicken!
- Pound of your favorite pasta

Put the basil, parsley & chicken broth in a food processor and pulse until smooth. Sautee your chicken in the lemon juice while your pasta boils until thoroughly cooked. Toss together and ta-da! You're done!

Always,
KT

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Wednesday!

October 15th 2008 13:20

Barbecue Chicken Pizza
- 1 prepared thin pizza crust
- Your favorite barbecue sauce
- Boneless, skinless chicken breasts/thighs/tenderloins/wh atever
- 1 small red onion, diced
- 1 small green pepper, diced
- Shredded Colby, Monterey Jack and Mozzerella

Sautee the chicken pieces in a pan until they're almost done (season with a bit of salt & pepper). Cut the chicken into chunks. Preheat the oven to 350. Spread the barbecue sauce over the crust (no set amount, this can all be played with as you like it to be), top with the onion, chicken and pepper. Cover it with cheese and stick it in the oven for 20-30 minutes (cooking time varies, depending on how much cheese, chicken, etc, you use).

Always,
KT

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Monday & Tuesday!

October 14th 2008 16:08

Cream Cheese & Herb Stuffed Chicken Breasts
- Boneless, skinless chicken breasts
- Olive oil
- 1 block of cream cheese
- 1 teaspoon of rosemary
- 1 teaspoon of oregano
- 1 teaspoon of thyme
- 1 tablespoon of basil
- A few garlic cloves, minced
- Salt & pepper, to taste

Cube the cream cheese and put into a food processor. Add the herbs and garlic, pulse until smooth and creamy. Create a pocket in your chicken breasts (take a knife, lay the breast flat and slice into it, making a divet into the middle; do NOT slice all the way through the chicken breast - once side of it should stay intact) and spoon the mixture into your pocket. Press the open edge down to create a seal around the mix. Brush the outside with olive oil (remember to put a little bit in the bottom of your baking dish), sprinkle with salt, pepper, and a little bit of parsley, for garnish. Bake at 350 for 35 minutes or so.

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And, unfortunately, I'm not going to give out Dorothy's recipe for her meatloaf ... But here's an old favorite of mine that tastes just oh-so-good.

Meatloaf
- 3/4 pound ground chuck
- 1/2 pound ground beef
- 2 eggs
- 1/2 cup Pepperidge Farm's seasoned breadcrumbs
- 1/2 cup milk
- 1/4 cup water
- 2 slices of white bread, crumbled
- 1/2 medium onion, chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Ketchup & barbecue sauce

Mix all ingredients together, except for the ketchup & barbecue sauce. Grease a bread pan, spread the mixture into the pan, form a loaf. Pour a little bit of ketchup onto the top of the loaf, spread out (you can mess with this as much as you want), pour barbecue sauce on top of the ketchup, make sure that it covers the top (a little thicker than the ketchup). Bake at 350 for an hour and a half.

Always,
KT

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Meal Plan: October 13th-18th

October 13th 2008 01:27

I ran to Wal-Mart today and totally forgot to write down prices ... Eek! Either way, enjoy the plan for the week and keep an eye out for the recipes each day!

Monday, October 13th: Cream cheese & herb-stuffed chicken breasts, mashed potatoes, green beans

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Revamp!

October 7th 2008 17:09

Since I'm so far behind, I've decided to do a revamp of the blog. Instead of posting random recipes, I'll post a meal plan for the week and the recipes that match the meal plan throughout the week. Does that make sense? When I remember to, I'll give a cost estimate for the weekly grocery list as well, so you can get an idea of how much the meals will cost ya. My frugal side is coming out!

I'm going to mess around with the layout, as well, and change some things around. The pink is fab and all, but it's a little too bright for fall

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Beef Marinade.

September 27th 2008 21:33

I'm not a big fan of red meat, but this is great on a nice steak.

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Bacon-Wrapped Asparagus.

September 22nd 2008 16:29

Sure, it sounds kinda weird, but it's really, really good. Use this for an appetizer or as a side - either way, it's delicious and a great spin on my favorite veggie.

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Perfect for gameday!

September 16th 2008 00:13

Since football season is upon us, it means tailgating, parties, and fun afternoons spent in front of the TV (with company). This recipe makes 45-50 apps, so it's perfect for the party before the big game.

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Pulled Pork Sammiches.

September 8th 2008 14:42

Mmm, pulled pork. I looooooooove barbecue of any kind, instilled in me by my brother Jamie. This recipe doesn't take a lot of effort, but it does take some time. Perfect for a weekend.

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