Asian Beef with Snow Peas

Ingredients
3 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon brown sugar
1/2 teaspoon cornstarch
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 pound beef round steak, cut into thin strips
8 ounces snow peas

Directions

  1. In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
  2. Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.

Slow Cooker Cilantro Lime Chicken

Ingredients

  • 1 (16 ounce) jar salsa
  • 1 (1.25 ounce) package dry taco seasoning mix
  • 1 lime, juiced
  • 3 tablespoons chopped fresh cilantro
  • 3 pounds skinless, boneless chicken breast halves

Directions

  1. Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine. Add the chicken breasts, and stir to coat with the salsa mixture. Cover the cooker, set to High, and cook until the chicken is very tender, about 4 hours. If desired, set cooker to Low and cook 6 to 8 hours. Shred chicken with 2 forks to serve.
  • PORK LOIN
  • 2 (7-oz.) packages mixed dried fruit bits
  • 2 tablespoons dark brown sugar
  • 1 tablespoon chopped fresh sage
  • 1/4 teaspoon dried crushed red pepper
  • 1 (4-lb.) boneless pork loin
  • 1 1/2 teaspoons kosher salt, divided
  • 1 1/2 teaspoons coarsely ground pepper, divided
  • Kitchen string
  • 2 tablespoons olive oil
  • ROASTED PEARS AND ONIONS
  • 6 firm, ripe Seckel pears*
  • 2 tablespoons butter, melted
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons honey**
  • 1/4 teaspoon finely chopped fresh rosemary
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 2 (10-oz.) packages cipollini onions, peeled
  • GLAZE
  • 1/2 cup pear preserves
  • GARNISH
  • Fresh sage leaves

Preparation

  1. 1. Prepare Pork Loin: Bring first 4 ingredients and 1 cup water to a boil in a small saucepan over medium-high heat. Cook 2 minutes, stirring once. Remove from heat, and cool completely (about 40 minutes).
  2. 2. Meanwhile, butterfly pork by making a lengthwise cut down center of 1 flat side, cutting to within 1/2 inch of other side. (Do not cut all the way through pork.) Open pork, forming a rectangle, and place between 2 sheets of heavy-duty plastic wrap. Flatten to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle with 1/2 tsp. each salt and pepper.
  3. 3. Spoon fruit mixture over pork, leaving a 1/2-inch border around edges. Roll up pork, jelly-roll fashion, starting at 1 long side. Tie with string at 1 1/2-inch intervals. Sprinkle with remaining 1 tsp. salt and 1 tsp. pepper.
  4. 4. Preheat oven to 375°. Brown pork in hot oil in a large roasting pan over medium-high heat until browned on all sides (about 2 to 3 minutes per side). Place seam side down in pan.
  5. 5. Prepare Roasted Pears and Onions: Cut pears in half lengthwise, and remove core. Stir together butter and next 5 ingredients. Stir in onions; gently stir in pear halves. Spoon mixture around roast in pan.
  6. 6. Bake at 375° for 1 hour to 1 hour and 5 minutes or until a meat thermometer inserted into thickest portion of stuffing registers 135°, stirring pear mixture halfway through. Cover with aluminum foil, and let stand 15 minutes.
  7. 7. Prepare Glaze: Microwave preserves in a microwave-safe bowl at HIGH 1 minute or until thoroughly heated. Pour warm preserves over pork. Slice pork, and serve with Roasted Pears and Onions and pan juices. Garnish, if desired.
  8. *3 firm, ripe Bartlett pears may be substituted. Core each pear, and cut into 4 wedges.
  9. **Sugar may be substituted.
This recipe was sent to me from a friend back home and it is delicious!!!
original recipe from http://southernliving.com/

Chili With Spaghetti Noodles

Nothing beats the cold weather outside than to have a big bowl of Chili inside. Try this recipe and i'm sure you will be back for more....


Ingredients
5 bay leaves 1 tsp. whole allspice 2 lb. lean ground beef 2 large onions, chopped (2 cups) 1/2 tsp. bottled minced garlic 2 Tbsp. chili powder 1 tsp. ground cinnamon 1/4 to 1/2 tsp. cayenne pepper 4 cups water 1 15-oz. can red kidney beans, rinsed and drained 1 8-oz. can tomato sauce 1 Tbsp. cider vinegar 1 tsp. Worcestershire sauce 1/2 tsp. salt 1/4 tsp. ground black pepper Hot cooked spaghetti (optional) Sliced green onion (optional) shredded Parmesan or cheddar cheese (optional)

Directions

  1. For spice bag, place bay leaves and allspice in center of a double-thick 6-inch square of 100 percent-cotton cheesecloth. Bring up corners and tie with 100 percent-cotton kitchen string; set aside.
  2. In a Dutch oven, cook ground beef, onions, and garlic until meat is brown. Drain off fat. Stir chili powder, cinnamon, and cayenne pepper into beef mixture in Dutch oven. Cook and stir for 1 minute. Stir in the water, beans, tomato sauce, vinegar, Worcestershire sauce, salt, and black pepper. Add spice bag. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Uncover; simmer for 15 to 20 minutes more or until desired consistency. Remove spice bag; discard. If desired, serve chili over spaghetti. If desired, top with sliced green onion and cheddar cheese.

Broccoli And Cauliflower Casserole

    Ingredients
  • 1 16-ounce package frozen cauliflower florets
  • 1 16-ounce package frozen broccoli cuts
  • 1 large onion, chopped (1 cup)
  • 2 tablespoons margarine or butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil, crushed
  • 1/4 teaspoon pepper
  • 1-1/4 cups milk
  • 2 3-ounce packages cream cheese with chives, cut up
  • 3/4 cup soft bread crumbs (about 1 slice of bread)
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons margarine or butter, melted

directions

  1. Cook broccoli and cauliflower according to package directions. Drain well. Place in a large saucepan. Set aside.
  2. Meanwhile, cook onion in the 2 tablespoons margarine or butter until tender but not brown. Stir in flour, salt, garlic powder, basil, and pepper. Add milk. Cook and stir until thickened and bubbly. Add cream cheese. Stir until cheese melts. Stir into vegetable mixture. Turn into a 2-quart casserole.
  3. Toss together bread crumbs, cheese, and the 2 tablespoons melted margarine or butter. Sprinkle over vegetable mixture. Bake, uncovered, in a 350 degree F oven for 25 to 30 minutes or until heated through. Makes 12 servings.
  4. Make-Ahead Tip: Refrigerate unbaked casserole, covered, up to 1 day, and bake as directed. Or, freeze up to 1 month; thaw frozen casserole in refrigerator overnight, and bake for 40 to 45 minutes or until heated through

Sheppards Pie By Kraft

What You Need

1-1/4
lb. red potatoes (about 4), cut into chunks
3
large cloves garlic
1
lb. extra-lean ground beef
2
Tbsp. flour
4
cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed
3/4
cup fat-free reduced-sodium beef broth
2
Tbsp. ketchup
3/4
cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/2
cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

Make It


COOK potatoes and garlic in boiling water in large saucepan 20 min. or until potatoes are tender. Meanwhile, brown meat in large nonstick skillet. Stir in flour; cook 1 min. Add mixed vegetables, broth and ketchup; cook 5 min., stirring frequently.
HEAT oven to 375°F. Drain potatoes; return to pan. Add sour cream; mash until potatoes are smooth and mixture is well blended. Stir in 1/4 cup cheese.
SPOON meat mixture into 8-inch square baking dish; cover with potatoes.
BAKE 18 min. Top with remaining cheese; bake 2 min. or until melted.

Kraft Kitchens Tips

Makeover - How We Did It
We took a classic recipe and gave it a makeover by replacing the butter in the mashed potatoes with both BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and KRAFT 2% Milk Shredded Cheddar for great taste and a creamy texture. In addition, we used extra-lean ground beef in place of regular ground beef. These small changes resulted in a savings of 90 calories and 15g of fat per serving.
Substitute
Substitute 1 cup BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese for the sour cream. Blend the cottage cheese in a blender until smooth before using as directed.
Substitute
Prepare using your favorite mix of frozen vegetables.

Pork Chops with Fresh Tomato, Onion, Garlic, and Feta

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 large onion, halved and thinly sliced
  • 4 pork loin chops, 1 inch thick
  • salt to taste
  • black pepper to taste
  • garlic powder to taste
  • 1/2 pint red grape tomatoes, halved
  • 1/2 pint yellow grape tomatoes, halved
  • 3 cloves garlic, diced
  • 1 tablespoon dried basil
  • 2 1/2 teaspoons balsamic vinegar
  • 4 ounces feta cheese, crumbled

Directions

  1. Heat 1 tablespoon oil in a skillet over medium heat. Stir in the onion and cook until golden brown. Set aside.
  2. Heat 1/2 tablespoon oil in the skillet. Season pork chops with salt, pepper, and garlic powder, and place in the skillet. Cook to desired doneness. Set aside and keep warm.
  3. Heat remaining oil in the skillet. Return onions to skillet, and stir in tomatoes, garlic, and basil. Cook and stir about 3 minutes, until tomatoes are tender. Mix in balsamic vinegar, and season with salt and pepper. Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.

Crock Posole

These wintery days just call for the crock pot to be used. Nothing taste better than hot stew with cornbread or crackers or pour it over a bed of rice. Anything you do will work...Warms you from inside out...Delish :)

ingredients



  • 2 14-1/2-ounces cans golden hominy, drained
  • 1 4-ounce can chopped green chili peppers, undrained
  • 1 medium onion, chopped (1/2 cup)
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts and/or or thighs, cut into 1-inch pieces
  • 1 14-1/2 ounce can tomatoes, undrained and cut up
  • 2 14-1/2 ounces cans reduced-sodium chicken broth
  • 1 teaspoon dried oregano, crushed
  • 1/2 teaspoon ground cumin
  • 2 tablespoons snipped fresh cilantro
  • Fat-free dairy sour cream (optional)


directions

Place hominy, chili peppers, onion, garlic, chicken, tomatoes, chicken broth, oregano, and cumin in a 3-1/2, 4-, or 5-quart crockery cooker. Cover and cook on low setting for 5 to 6 hours or on high setting for 2-1/2 to 3 hours. Stir in cilantro. Garnish each serving with fat-free sour cream, if desired. Makes 8 to 10 servings.
Whether you decide to make eating healthier a 2012 resolution or not, you might want to spend at least a day or two focusing on these fantastic foods, to at least allow your body to recover.

Here are 5 foods that will help your body detox from all the revelry.


Daikon Radish

This radish actually helps lower your cholesterol. You may be tempted to shred some on top of your bacon cheeseburger (and hey, no judgment!) but if you try it in a salad on a regular basis, you'll help reduce that heart attack risk.


Ginger

Cleaning, stomach-settling, what can't this amazing root do? Boil some in water, add it to your fried rice, or gnaw on it. Either way, you're doing your system a big old favor.


Whole Grains

Rather it's oatmeal, quinoa, or multi-grain (and sugar-free) bread, bulking up on your whole grains will do double duty. You'll be helping to lower your cholesterol from all that fatty meat you had during the holidays, and helping move everything through the colon. Ahhh, doesn't that feel better?



Kale/Collard Greens/Spinach

Those dark and leafy greens are perfect for bulking up on your iron without adding meat to your diet. Additionally, hello good digestion!


Berries

You know fruit is good for you, but some fruit is better than others. The berry family offers up antioxidants which are crazy good for you and your blood stream, while having the added benefit of being low in sugar.

FYI



What you eat is important for your health, yes, but did you realize that what you put in your mouth can have an effect on your beauty, too? Here, we identified five foods to include in your diet for glowing skin.


Sweet Potatoes


Keep your skin silky smooth by including sweet potatoes in your diet. They are rich in beta-carotene and, when ingested, are converted into vitamin A, a prime factor in keeping skin touchably soft, says Lisa Drayer, MA, RD, and nutritionist. Not a potato person? Carrots will do the trick, too.



Kiwi




Kiwi.
Kiwi.

Any food with lots of vitamin C, like kiwi, oranges, and grapefruit, is a big skin saver, according to Drayer. Vitamin C stimulates collagen synthesis and protects against wrinkles. In a study done by the American Journal of Clinical Nutrition, women who had a diet high in vitamin C foods had noticeably less dryness and fewer wrinkles.



Dark Chocolate






Dark chocolate.
Dark chocolate.
This has to be too good to be true, right? Wrong! Drayer says enjoying a small piece of dark chocolate will provide high levels of cocoa flavanols, which have been associated with softer, more hydrated skin. Notice we said small. Eating a jumbo Hershey's bar probably won't make you look or feel very good after the fact.




Yogurt



Yogurt.
Yogurt.

Yogurt makes your skin and nails glow, according to Paula Simpson, international nutritionist and beauty expert. It's a good source of protein and has been found in clinical studies to help stimulate fat metabolism and whittle your waistline. An added bonus: Drayer says thanks to the biotin found in yogurt, it helps increase nail strength.


Nuts and seeds.
Nuts and seeds.


Snack on some almonds or sunflower seeds, says Robyn Flipse, MS, RD. They contain anti-inflammatory and immunity-enhancing nutrients, including vitamin E, that help reduce skin flare-ups.

Black-Eyed Pea Gumbo

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 5 stalks celery, chopped
  • 2 cups chicken broth
  • 1 cup brown rice
  • 4 (15 ounce) cans black-eyed peas with liquid
  • 1 (10 ounce) can diced tomatoes and green chiles
  • 1 (14.5 ounce) can diced tomatoes
  • 2 cloves garlic, finely chopped

Directions

  1. Heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. Pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic. Bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. Add water if soup is too thick.
OMG, this Gumbo is awesome. To my serving, I added some cornbread, onions, little chow-chow.Wow, it is delicious....