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Peach-Mustard Glazed Pork Chops
This is one of those very elegant type meals that is so easy to prepare. Add a baked potato or rice and your favorite green vegetable and you're all set!
4 boneless center cut pork chops, about 3/8" thick
1 can (16 oz.) peach slices in extra light syrup, undrained
1 tsp. Worcestershire sauce
2 Tblsp. peach preserves
2 Tblsp. Dijon mustard
1 tsp. black pepper
Stir together undrained peaches, Worcestershire sauce, peach preserves and mustard in a medium bowl and set aside. Heat a non stick skillet over medium-high heat. Sprinkle chops with pepper and add to skillet. Brown one side for 4 minutes, turn. Add peach mixture, reduce heat to low, cover and cook 5 minutes. Serve with peaches and sauce. 4 servings. You can use fresh peaches and 1/2 cup of apple or orange juice instead of the canned peaches.
This is a wonderful summertime dessert that's easy to prepare and is a great use for all the luscious fruits that are available. And if you use the reduced calorie Cool Whip ©, it's a super lo-cal treat :)
2/3 cup boiling water
1 package (4-serving size) any flavor Jell-o © brand gelatin
1/2 cup cold water
Ice cubes
1 tub (8 oz.) Cool Whip © whipped topping, thawed
1 prepared 9" graham cracker crumb crust
Fruit (optional)
Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Mix cold water and ice to make 3/4 cup. Add to gelatin, stirring until slightly thickened. Remove any remaining ice. Stirr in whipped topping with wire whisk until smooth. Refrigerate 15-20 minutes or until mixture is very thick and will mound. Spoon into crust. Refrigerate 4 hours or overnight. Just before serving top with your favorite fruit!
This dish is so great it practically makes itself and the best part is you get two completely different meals from it!
3-3 1/2 lbs. boneless chuck roast, cut into 4 large chunks
1 medium onion, quartered
3 cloves of garlic
1 tsp. salt
1/2 tsp. pepper
3/4 cup water
In slow cooker, place onion and garlic, top with beef chunks. Sprinkle with salt and pepper, add water. Cover and cook on LOW for 9 hours or until the beef is tender (no stirring is needed during cooking) Remove beef from cooking liquid, cool slightly. Meanwhile, strain cooking liquid and skim off fat. Set aside. Trim and discard excess fat from cooked beef. Shred beef with two forks. Divide shredded beef in half (about 3 ¾ cups per portion), add 1/4 cup reserved cooking liquid to each portion. Each portion makes four servings. Add one cup of your favorite bottled barbeque sauce to one portion and serve on hamburger buns or Kaiser rolls for barbeque sandwiches. The other portion can be combined with 16 oz. of thick and chunky salsa and 2 Tblsp. chopped cilantro and wrapped in flour tortillas.
This cooks up so fast and it's so good :)
1 tsp. beef bouillon granules or 1 cube
1 lb. boneless sirloin steak, cut into thin strips
1 cup boiling water
2 Tblsp. corn starch
1/3 cup soy sauce
1 glove minced garlic
1 tsp. ground ginger
1/4 tsp. pepper
2 Tblsp. vegetable oil, divided
1 green pepper, cut into thin strips
1 cup thinly sliced carrot OR celery
5 green onions, cut into 1" pieces
Dissolve bouillon in water. Combine the cornstarch and soy sauce until smooth, add bouillon, set aside. Toss beef strips with garlic, ginger and pepper. Add 1 Tblsp. oil into a large skillet or Wok and cook beef over medium-high heat until cooked as desired. Remove from the heat and keep warm. Heat remaining oil, stir-fry vegetables until crisply tender. Stir the soy sauce mixture and add to the skillet, bring to a boil. Return meat to pan and heat through. Serve over hot rice. 4 servings.