Poached Pears in Pink Moscato

I never poached a pear before so this was a tasty surprise. I figured throw in some green grapes and see what happens. The grapes absorbed all the flavor of wine and went really well with the vanilla frozen yogurt.

2 pears, peel, cut in half, take the stem and seeds out
1 1/2 to 2 cups pink Moscato
1/2 cup green grapes
2 tablespoons Splenda
1 scoop vanilla frozen yogurt

-Add everything to a sauce pan and simmer for an hour.
-After an hour, scoop out with a large spoon and put in a separate bowl. Simmer the wine on high for 5 minutes. Serve with vanilla frozen yogurt and some of the simmered wine.

Pork with green beans and peas

1 pork chop
1/2 cup green beans
1/2 peas
1 teaspoon dries parsley
1 teaspoon dried onion
salt and pepper

-Cut the pork chop in bite size pieces. Add some olive oil to a hot skillet. Salt and pepper your pork and cook on medium high heat.

-Add the green beans, peas, dried parsley and dried onion. I usually use frozen veggies. If you do, you may want to cover while cooking. I cooked this covered for 5 minutes and uncovered for 5 minutes.

-Serve with rice.

Hot dog and Jalapeno Cheese Pasta

I found some hot dogs in the freezer that I wasn't using and some jalapeno cheese in the fridge that needed to be used, so that is pretty much how I came up with this.

2 cups elbow pasta, this one I used is all brown rice
2 hot dogs
1/2 diced onion
beef stock or 1 beef bouillon cube
1/2 cup to 1 cup of Cabot jalapeno cheese, your choice of how much cheese you like

-Cut up the hot dogs into bite size pieces and cook on medium high heat in a medium sized saucepan until a little brown.
-Add the diced onion to the hot dogs and cook until soft.
-Add the pasta and enough beef stock or if you are using the bouillon cube add that with enough water to just barely cover the pasta. Cook on medium high heat stirring frequently until the pasta is done. The idea is not to add too much beef stock or water because you don't want to drain the pasta.
-When the pasta is done mix in the cheese.

Baked Flaxseed Onion Rings

1 large yellow onion

1 cup ground flaxseeds

1/2 gluten free Bisquick

1 teaspoon baking powder

1 tablespoon dried onion

1 tablespoon dried garlic

1 teaspoon paprika

1/2 to 1 teaspoon Tabasco

1 to 2 cups of water (give or take)

1/2 cup grated Parmesan cheese

Preheat the oven to 400

Line a baking sheet with parchment paper

-Cut the onion in rings.

-Mix everything except the Parmesan cheese

-Add enough water until the batter is thick. You may need more or less. The flaxseed really absorbs the water so let stand for about 5 minutes to see how thick. If you added too much water and the batter is too thin, just add some more flaxseeds or Bisquick until it is the consistency you like.

-Dredge the onion rings in the batter. The batter will fall off a little so if you want ,once you place your dredged onion rings on the baking sheet, add a little of the batter with a spoon on top of the onion rings.

-Bake at 400 degrees for 15 to 25 minutes. Halfway through you might want to turn over the onion rings. The baking time will depend on how you like your onion rings. Some of the rings may stay a little soft in the middle. They will not cook exactly like a deep fried ring, but they are tasty and healthier for you.

-Once the onion rings are just about cooked to how you like them, take them out of the oven and add the Parmesan cheese. Put back in the oven for 3 to 5 minutes.

-I had these with some ketchup and some turkey pepperoni.

  

Mini Meat Pie

I received this meat pie filling as a gift. It is actually a pork pie filing. You could easily make your own filling with any ground meat of your choice and season anyway you would like. Cook the meat in a skillet and let cool a little. I actually do not know how this was seasoned when it was given to me. I added some dry onion, garlic, and pepper to this this

For the crust I used the gluten free Bisquick. I kind of just created my own crust. These were made a while ago so I cannot remember the exact measurements of everything. I think all I did was use 1 1/2 cups of the mix, 1 egg, and enough water until it got like a dough. It was a wet dough.

-In a mini muffin pan I added a little Smart Balance butter for taste and so the dough would not stick.

-Add about 1 to 2 tablespoons of the dough. Wet your hands with some water and even out the dough in the muffin pain.

-Bake the dough at 350 for 10 minutes. You might want to keep an eye on it because the middle does rise a little. I took it out half way through and pushed the middle down.

-Once dough is almost cooked add the cooked meat filling and bake until the top is brown.

-On the bottom picture I added cheese at the very end.

-Adding some ketchup on top of the meat filling before you bake it in the oven is really good too. It kind of tastes like BBQ.

Chicken and Veggie Stir Fry

This is probably my favorite stir fry I do. The flavors of this go really good together and you don't have to feel bad about eating more.

1 boneless, skinless chicken breast

1 small onion, diced

1 glove garlic, minced

2 large tomatoes, take the seeds out

1 cups broccoli

1 cup green beans

salt and pepper

-salt and pepper your chicken and then brown the chicken on both sides. Remove from pan and cut into bite size pieces

-add a little olive oil and cook your onions until translucent.

-once the onions are cooked att eh garlic and good for a minute or so.

-add the tomates and cook for another minute or so.

-then add the veggies and cut up chicken and cook covered for 5 to 10 minutes. I use frozen veggies so I cook them for about 10 or 15 minutes. I like my veggies soft. Don't worry if you chicken isn't cooked through when you add it with your veggies. It will finish cooking once the lid is on. At little Smart Balance added just before serving is pretty good, but not necessary.

-I usually eat it like this or you could mix it with pasta or rice.