Meal Plan

Slow Cooker Honey Lime Ginger Pork (12 Tomatoes Recipe)

INGREDIENTS

• 2 pounds pork loin
• 2 tablespoons olive oil
• Marinade:
• 1/2 cup honey
• 2 1/2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 3 cloves garlic, minced
• 1 lime, zested and juiced
• 2 tablespoons cornstarch
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon ground ginger
• Kosher salt and freshly ground pepper, to taste
• Fresh cilantro, garnish

PREPARATION

1. Season pork loin generously with salt and pepper, then heat olive oil in a large skillet over medium-high heat. Once oil is hot, sear pork loin until nicely charred and blackened. 
2. Combine honey, soy sauce, Worcestershire sauce, garlic, lime juice and zest, red pepper flakes and ground ginger in a small bowl, and whisk together.
3. Transfer pork loin to slow cooker, then pour marinade over the top. Cover slow cooker and cook on low for 6-8 hours (or on high for 3-4), or until pork is tender.
4. Once pork is cooked through, pour remaining marinade/juices into a small saucepan and place over medium-high heat.
5. Combine cornstarch with 3 tablespoons water in a small bowl and whisk to create a slurry.
6. Pour slurry into sauce mixture and bring to a boil.
7. Reduce heat and cook for 10-12 minutes, or until mixture starts to thicken.
8. Pour over pork, then serve hot, garnished with lime wedges and freshly chopped cilantro.

Pan Fried Pork Chops (Pioneer Woman Recipe)

I am going to try Almond Flour this time and I fry mine in olive oil!! Kids love these

Ingredients

1 teaspoon seasoned salt, plus more for seasoning

1 teaspoon ground black pepper, plus more for seasoning

8 pork breakfast chops

1 cup all-purpose flour

Cayenne pepper

1/2 cup canola oil

1 tablespoon butter

Smashed new potatoes, for serving

Directions

Watch how to make this recipe.

Salt and pepper both sides of the pork chops.

Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.

Heat the canola oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops.

Delicious and simple! Serve with smashed new potatoes.

Lasagna

 12 Lasagna Noodles (boiled)
1 Container of Cottage Cheese
2 Bags of Shredded cheese
1 jar of Spaghetti sauce
Salt, Pepper, Garlic powder
1lb ground beef or turkey
spinach ( I just add some on one corner piece for me)

All You do is cook your meat and I toss some chopped onion, himalayan salt, garlic and pepper.  Then you just start the layering. Noodles, sauce, meat, cottage cheese, shredded cheese, spinach (on one piece), and season it and then repeat till your pan is full

Bake at 375 for 30 minutes.  I cover mine with tinfoil just to keep it from drying out or the top layer getting hard!!  Serve with green beans and garlic bread

Meal Plan for the week!

Spicy Buffalo Chicken Sliders (Trisha Yearwood recipe)

I buy a rotisserie chicken to save time and my girls love these!!! It's easy and tasty!

Ingredients

Chicken:

1/2 cup mayonnaise

1/2 cup sour cream

1/4 cup your favorite hot sauce or wing sauce, such as Tabasco Buffalo

2 tablespoons ranch dressing mix, from packet, such as Hidden Valley

1 rotisserie chicken, skin removed, meat pulled

Spicy Slaw:

One 2-pound green cabbage, thinly sliced

2 to 3 shredded carrots (about 1 cup)

2 ears corn, kernels removed, quickly sauteed in a pan

1 bunch green onions, white and light green parts only, thinly sliced

1/4 cup finely chopped chives

1 small red bell pepper, seeded and small diced

1/3 cup red wine vinegar

2 tablespoons honey

2 tablespoons whole-grain Dijon mustard

Zest and juice of 1 lime

Pinch crushed red pepper flakes

1/2 teaspoon hot sauce, such as Tabasco

Kosher salt and freshly ground black pepper

1/3 cup olive oil

8 slider buns, toasted

Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/pulled-chicken-and-spicy-slaw.html?oc=linkback

Bacon Ranch Chicken Paninis (Pioneer Woman Recipe)

My Family Loves these!!!



Ingredients
2 chicken breasts, each cut in half through the middle to make 2 thinner breasts
5 tablespoons butter, softened
1 tablespoon canola oil
Spicy mustard, for spreading
8 slices crusty French bread
Ranch dressing, homemade or bottled, for spreading
8 slices sharp Cheddar
8 slices cooked bacon
.


Directions
Watch how to make this recipe.
Fry the chicken breasts in 1 tablespoon butter and the canola oil in a skillet over medium-high heat until done in the middle, about 8 minutes. Set aside.
To assemble the sandwiches, spread a generous amount of mustard on half of the bread slices. Spread a generous amount of ranch dressing on the other half. (Definitely be generous; when the sandwiches cook, these will turn into more of a "sauce.")
On the ranch-covered slices of bread, place a slice of cheese, a piece of chicken, 2 slices of bacon and a second slice of cheese. Top each with the mustard-covered slice of bread. Butter the outsides of the bread generously with the remaining 4 tablespoons butter, then grill in a panini maker. (If you do not have a panini maker, you can grill the sandwiches in a skillet, laying a heavy skillet on top of the sandwiches to press them together. Turn to grill the other side in the same way.)
Slice the sandwiches in half and gobble them down immediately.
Recipe courtesy of Ree Drummond

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/chicken-bacon-ranch-panini.html?oc=linkback