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Pork Tenderloin

4 lb pork tenderloin
4 tbsp McCormick Pork Seasoning
1 tsp dried basil
4 garlic cloves, crushed and minced
4 Tbsp olive oil

Rinse and pat dry pork tenderloin. Stir together the rest of the ingredients (except the olive oil). Drizzle olive oil over the tenderloin, and then rub the spice and garlic mixture into the meat, on all sides. Put on a shallow pan (I always line with foil and spray the foil with cooking spray.), and cook in a 475 degree oven for 30 min (uncovered). Turn oven down to 425 degrees, and cook for an additional hour. Take the tenderloin out of the oven, and let it rest for 20 minutes. Get ready to drool, because this makes the house smell FANTASTIC!

Great with fresh salad and applesauce!

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Potatoes - Loaded Smashed Potato Casserole

2-1/2 to 3 lbs potatoes (any kind you like; skins on or off)
2 egg whites
1/2 bell pepper
4 green onions
2 cloves garlic
1-1/2 c. sour cream
1-1/2 c. shredded cheddar
1/2 c. grated parmesan
1/2 c. butter
1/2 c. milk or cream
1 tsp. salt
1/2 tsp. pepper

Preheat oven to 400 degrees. Boil potatoes until cooked through. While the potatoes are boiling, whip egg whites to soft peaks, dice bell pepper, and chop green onions and garlic. When potatoes are done, mash with butter and milk. Add green onions, bell pepper, garlic, salt, and pepper, and stir in sour cream. Fold in egg whites. Put half of potato mixture into a casserole dish, top with all of the cheddar cheese. Add the rest of the potato mixture, and top the entire casserole with the grated parmesan. Bake in the oven, uncovered, for about 35 min.

Light and fluffy and YUMMY! This casserole goes great with bar-b-que chicken and a salad.

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Potatoes - Pepin Potatoes

3 pounds baby Yukon gold potatoes
Salt
Freshly ground black pepper
3 cups chicken stock
3 tablespoons butter (I use olive oil)
2 to 3 tablespoons freshly chopped parsley leaves

This is a Jacques Pepin recipe, and you will absolutely LOVE it!!

Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 20 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon (or the bottom of a glass), creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 3-5 minutes per side. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.

Serves 4

These are soooo good and creamy in texture! A definite favorite!

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Rolls (credit to the Duggar website for this recipe: http://www.duggarfamily.com/recipes.html)

1/2 c. shortening
2/3 c. sugar
1-1/4 t. salt
2 pkg. yeast
2 c. flour

2 eggs
3 c flour

1 stick softened butter

1 stick melted butter

Combine first 5 ingredients in a large bowl and cut with a pastry cutter.

Beat 2 eggs in a 2 cup measuring cup; then fill cup to 2 cup mark with hot water. Pour over dry mixture. Slowly add 3 c. flour. Cover, and let rise 20 minutes in warm oven. Pour onto floured surface. Knead. Flatten with hands into large pizza shape, and spread softened butter to within one-half inch of circumference. Cut with pizza cutter into 16 slices. Roll up from wide end to point. Place in greased pans leaving space for rolls to double in size (can shape like crescent or lay on side where swirl shows.). Cover. Let rise in warm oven at least 20 minutes. Remove from oven. Preheat oven. Preheat oven to 375. Bake 20-30 minutes depending on how dark you prefer. Immediately brush with 1 stick (1/2 c.) melted butter.

Yields 16 Rolls in two 9"x13" pans

285 calories
13.2 g fat
1.2 g fiber
5.2 g protein

7 WW points

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Salad, Greek
(adapted from an Ina Garten recipe)

Olive oil
1 small loaf of Italian or French bread, cut into bite size pieces
Garlic salt
2 cucumbers, cut into bite size pieces
2 bell peppers, cut into bite size pieces
1 pint cherry tomatoes, halved
6-8 oz goat cheese, crumbled or diced
Olives, green or black

1/2 - 3/4 cup Vinaigrette dressing
1 tsp basil
1 tsp dijon mustard

Heat about 1/4 c. olive oil in a skillet; add diced bread and sprinkle with garlic salt. Toss bread in olive oil and brown; continue cooking in this manner until crispy on the outside and soft on the inside.

Combine dressing, basil, and mustard.

Put all the veggies in a salad bowl. Add croutons (above), goat cheese, and vinaigrette. Toss to coat.

This is so good, you will not believe it!!

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Spanish Rice

1-2 lbs meat of your choice (chicken, steak, pork chops... I even use leftover meats or more than one type of meat at the same time)
1 medium onion, diced
1 medium green pepper, diced
1 clove garlic
1/4 to 1/2 habanero or jalapeno, diced (opt.) (if you dare ;) )
1 tsp. paprika
1 tsp. chili powder
1/2 tsp. salt
3/4 c. long grained rice
1-1/4 c. canned diced tomatoes
1 c. water or chicken broth


Cook meat in a skillet until barely pink, dice. Add onion, green pepper, garlic, and pepper, and saute until softened. Add spices and rice, and cook for about 4 min. Add diced tomatoes and water or chicken broth. Bring to a boil, and then turn down to a simmer. Cover and cook for 20-25 min. Enjoy! 6 Servings

This is also good with other veggies, like squash and mushrooms! :) My husband likes to top with shredded chedder and eat with tortilla chips!

Cal 371.5
fat g 12.69
fiber g 2.09

8 WW Points

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Spinach

1 onion, sliced
1 clove garlic, mashed
2 slices bacon, cut into 1/2 inch pieces
1 lb spinach
1 c. chicken broth
salt and pepper to taste

Spray sauce pot with non-stick spray. Brown bacon. Saute onion and garlic in bacon drippings. Add spinach, salt, pepper, and chicken broth. Bring to a slight boil, and then take immediately to a slow simmer. Cook at a slow simmer for about 10-15 min, stirring/turning regularly. 5 servings

Cal 55
fat g 1.86
fiber g 9.4

1 WW Point

T

Tater Tot Hot Dish

2 lbs ground beef (or ground turkey)
1 medium onion
1 medium bell pepper
1 standard size bag of tater tots
1 can cream of _____ soup
1/2 can milk
1-2 c. shredded cheddar cheese

Brown ground beef until no longer pink. Add onion and bell pepper until softened. Place half of the tater tots in the bottom of a sprayed 9 x 13" baking pan. Spread the ground beef mixture on top of the tots, and then top the ground beef mixture with the rest of the tater tots. Mix soup, milk, and cheddar cheese, and pour over the top of the casserole. Bake, uncovered, in a 350 degree oven for 45 min, or until bubbly. Serves 8

Can be made a day ahead and stored in the refrigerator. Then put cold casserole in the oven as it is preheating, and bake for about 90 min.

Cal 517.50
Fat g 31.53
Fiber g 2

13 WW Points

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Vegetables, Mixed Veggies with Noodles

1 red bell pepper
1 c. green beans
1 c. julienned carrots
1/2 small onion
1 summer squash
1 zucchini
1 pkg. ramen noodles
1/4 c. chicken broth
1 Tbsp soy sauce
1 Tbsp olive oil

1/3 tsp cornstarch
1/4 tsp chili powder
1 pinch salt
1 pinch paprika
1 pinch sugar
1 pinch onion powder
1 pinch garlic powder
1 pinch cayenne pepper
1/4 tsp cumin

Cook noodles according to package (do not use seasoning packet). Heat olive oil in a skillet, and sautee the pepper, green beans, carrots, and onion for about 4 minutes. Cut zucchini and squash into bite size pieces (I generally slice 1/4 inch, and then halve the slices), and add, with remaining ingredients, to the peppers, green beans, carrots, and onions. Cook until vegetables are al dente (about 4 more minutes). Drain noodles, and add to vegetables. Serves 4

173 calories
7 g fat
3 g fiber
5 g protein

3 WW points

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