BACON WRAPPED PORK TENDERLOIN

Ingredients:
3 pounds Pork Tenderloin Cut Into 4 Pieces Total
1 pound Bacon
¾ cups Soy Sauce
1 Tablespoon Minced Onions
½ teaspoons Garlic Salt
1 Tablespoon Wine Vinegar Or White Vinegar
¼ teaspoons Salt
1 dash Pepper
¾ cups Brown Sugar

Preparation Instruction:
Wrap the tenderloin pieces in bacon. Place in an 8 1/2″ x 11″ pan. Poke holes in meat with a fork. Combine rest of ingredients in a small bowl; stir well. Pour marinade over meat. Refrigerate, uncovered, 2 to 3 hours or overnight.

Bake in a 300 degree oven for two to three hours. If the bacon burns, place foil over the top after approximately 1 1/2 hours of baking. Remove from oven, cut meat into small pieces and allow the meat to soak up the excess juices in the pan.

We need to find a way to print all of these pages up so that we can thumb through them and use them to cook. Everything looks so good!

Hi Dan, great to hear from you again. Happy Birthday!!!

Crock Pot Cube Steak and Gravy

Cube steak (I used a family size pack)
2 cans (10.75 ounce size) cream of mushroom soup
1 envelope onion soup mix
3/4 cup water
Salt and Pepper to taste

Directions:
Place all ingredients in a crock pot. Cook on low all day. Serve over rice, noodles, mashed potatoes or with your favorite side dishes.

Crispy Bacon Grilled Cheese roll-ups!

http://www.spendwithpennies.com/crispy-bacon-grilled-cheese-roll-ups/

Ingredients

1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1/2 cup each chopped onion, green pepper and sweet red pepper
1 teaspoon each dried basil, oregano and parsley flakes
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 tablespoon canola oil
3 garlic cloves, minced
1-1/2 cups uncooked penne pasta
1 can (14-1/2 ounces) diced tomatoes, undrained
3 tablespoons tomato paste
3/4 cup chicken broth
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Romano cheese


Directions

In a large saucepan, saute the chicken, onion, peppers and seasonings in oil until chicken is no longer pink. Add garlic; cook 1 minute longer.
Cook pasta according to package directions. Meanwhile, process tomatoes and tomato paste in a blender; add to chicken mixture. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until slightly thickened.
Drain pasta; toss with chicken mixture. Spoon half of the mixture into a greased 2-qt. baking dish. Sprinkle with half of the cheeses. Repeat layers.
Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until heated through. Yield: 4 servings.

Originally published as Chicken Penne Casserole in Simple & Delicious January/February 2008, p35

Bacon-Cheddar Cauliflower Chowder (Low-Carb Alternative to Baked
Potato Soup)

Print this recipe!

Serves 8, 265 calories, 7 grams of carbs, and 15 grams of protein per serving

Ingredients*:
8 slices center-cut bacon, chopped (half used for garnish)
1/2 small onion, chopped OR 1 teaspoon onion powder
1 celery stalk, chopped
2 garlic cloves, minced
salt & pepper
4 cups shredded or grated cauliflower (1/2 large head)
2 Tablespoons water
2 Tablespoons gluten-free or all-purpose flour
2 cups chicken broth, divided
2 cups 2% milk
3-4 dashes hot sauce (or more or less)
2-1/2 cups (12oz) shredded sharp cheddar cheese, divided (half used for garnish)
2 green onions, chopped (optional)

Directions:

Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.
Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 Tablespoon drippings from the pot. Add chopped onion (if using,) celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.
Add cauliflower and onion powder (if using) to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and milk then turn up heat and bring to a boil.
Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened. Turn off heat then stir in 2 cups cheddar cheese until smooth, then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.

*Use a food processor’s chopping and grating blades to make prepping veggies and cheese a breeze!

Skinny Baked Cauliflower Tots

Cook time
25 mins
Total time
25 mins

Serves: 30-40 tots
Ingredients

2 cups cauliflower florets
1 large egg
½ cup onion, minced
¼ cup bell pepper, minced (optional)
½ cup cheddar cheese, shredded
¼ cup Parmesan cheese
¼ cup breadcrumbs
¼ minced cilantro or parsley (optional)
salt and pepper to taste
cooking spray or oil

Instructions

Preheat oven to 375°F. Spray a nonstick cookie sheet with cooking spray or lightly grease with oil. Set aside.

Steam cauliflower in hot water for 3-5 minutes or until nice and soft, drain and chopped with a knife or blend in the food processor ( just a few seconds.)

In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
Spoon about 1 tablespoon of mixture in your hands and roll into small oval shaped tots.
Place on the cookie sheet ½ inch apart and bake for about 20 minutes, turning halfway through cooking until golden.

Cauliflower Hash {Paleo}

Prep Time: 8 minutes

Cook Time: 12 minutes

Yield: 2 servings

Ingredients

2 tablespoons olive oil
3/4 lb (350 g) cauliflower, chopped into small pieces
1 medium onion, diced
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons water
1 large clove garlic, minced
2 teaspoons lemon juice
2 teaspoons minced fresh parsley leaves (for garnish)
Fried eggs, for serving (optional)

Instructions

Heat the oil in a large skillet over medium-high heat; add the cauliflower and onion in an even layer and let it cook without stirring until it takes on a little color on the bottom, about 2 to 3 minutes.
Give it a stir, then add the smoked paprika, salt, black pepper, and water. Cover the skillet and cook until the cauliflower is fork-tender but not mushy, and has taken on a golden color, about 3 to 5 minutes.
Turn the heat down to low, add the garlic, and cook 2 minutes, stirring constantly.
Stir in the lemon juice and cook until evaporated, about 30 seconds.
Serve with the parsley sprinkled on top, and add a fried egg if you like.

Olive Oil, Garlic & Romano Cheese Mashed Cauliflower

1 head cauliflower
salt & freshly cracked pepper
4-6 cloves garlic, peeled
1/3 cup extra virgin olive oil
1/3 c cream
1/3 c grated Romano cheese
Salt & freshly cracked pepper

Clean cauliflower and break into large flowerette pieces. In a large piece of aluminum foil, tightly wrap cauliflower flowerettes and peeled garlic cloves that have been seasoned with salt and pepper and place in 350°F oven and bake for 45-55 minutes or until tender. Put into casserole dish and mash to desired consistency (I like a little texture to mine). Add EVOO and cream and mix in well. Add the grated Romano cheese and season with salt and pepper as desired. Makes 3-4 servings. Can be made ahead and reheated in a 350°F oven until piping hot.

4 servings = per serving 287 calories; carbs 9.11g; fiber 3.7g = 5.41 net carbs

Cauliflower
Fritters
*
Tortitas
de
Coliflor
Oct 8, 2013 by Little Lady Cook "La Cocinerita" 15 Comments Posted under: Recetas, Recipes

Cauliflower Fritters - Cocinerita.com

I love vegetables… not really, but I eat them and also when mixed with other ingredients, they taste wonderfully. I do eat some vegetables raw, but with the winter coming in, all I can think of is hot dishes. I can’t imagine having a greens salad in the middle of winter, not happening.

These cauliflower fritters recipe might not be the healthiest to try unless you substitute the flour for whole wheat and you bake them instead of frying them. But considering the rest of the ingredients, I think it should be okay to eat once in a while.

The cauliflower doesn’t have to be a boring vegetable. If you like steamed cauliflower, or just roasted with a pinch of salt and pepper, that’s great news! If you’re like me and need different ways to cook it in order to enjoy it, this recipe will come in handy.

If you don’t feel like making fritters, I really suggest getting nutritional yeast (because of its cheesy flavor), I do eat cheese but I try not to eat it too often, so if one day you’re tired and don’t want to spend much time in the kitchen, break the head of a cauliflower, drizzle it with olive oil, sprinkle salt and pepper, bake the florets crispy and once ready, sprinkle the life out of them with nutritional yeast and maybe a touch of butter or coconut oil.

How do you like to cook your cauliflower?

Try other recipes on the Blog for

Panamanian Ceviche
Fried Green Plantains (tostones/ patacones)
Chicheme (Panamanian Corn Drink)

Recipe – Makes 10 Fritters (cooking time: 25-35 minutes)

Ingredients:
1 medium size head (around 450 gr)
1/3 cup AP Flour
2 Large Eggs
2 Garlic cloves, finely chopped
4 tbs Cornmeal
1/2 tsp Chili Powder
1 1/2 tsp Salt
5 tbs Nutritional Yeast
Fresh Cilantro, chopped (2 tbs)
Fresh Black Pepper

Instructions:
1. Break down the cauliflower florets and cook it either by steaming or simmering in water for 5 minutes.
2. Drain the water and while it’s still warm, chop the cauliflower in tiny pieces (or use a food processor)
3. Mix the cauliflower with the spices, garlic and cilantro.
4. In a separate bowl beat the eggs and add to cauliflower mixture along with corn meal, flour and nutritional yeast.
5. Heat up a pan with 2 tbs of oil (I used coconut oil) and fry 3-4 (depending on the size of your pan).
6. Cook until golden grown on each side for a few minutes.

Notes:
– The fritters can be made up to one day ahead and then reheat them in the oven at 375F for a few minutes. (Topped with Provolone cheese gives it a different touch).
– You can skip the nutritional yeast, but you might want to add other spices since the yeast adds a cheesy flavor to the fritters.
– After frying the first batch, try one to check on seasoning, I eat a bit low in salt so you might want to adjust.

here is a link to 23 recipes.

http://www.buzzfeed.com/christineby...1LkXL&fb_ref=mobile_share#.eybJLBgnn