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This recipe is from southern living magazine
i cook muffins in mini-muffin pans, you can also use regular muffin size. If so, toss fress diced strawberries in about 1 tbsp of muffin mix. fill muffin 1/2 way then place in strawberries then fill rest of the way. Place a few strawberries on top.
can also add or substitue eggplant for zucchini
for quick and easy cooking....
get precooked chicken strips and just put in pot during last 20 miutes. You could also make your own chicken for this, boil chicken breasts and then shred (this would also make your own chicken broth). I prefer low sodium chicken broth or you can use half canned chicken broth and half from bouillon cubes to cut down on salt content. I also buy the onions prediced.
stir together flour, baking powder, ideal, spices and set aside. Place cereal in bowl with milk and let sit about 2 minutes to soften. Add 1 egg white and applesauce and beat well. Sift dry ingredients and add to cereal mixture, stirring until combined. Pour into greased muffin pan. Bake at 400 for about 30 min.
combine steak seasoning, flour, butter and mustard in small bowl. Rub mixture evenly over pork loin. Place pork on aluminum foil lined broiler pan sprayed with Pam. Bake at 475 for 20 minutes, reduce heat to 350 and bake 1 hour more or until meat thermometer reads 160 degrees in thickest portion. Remove from oven and let stand 20 min before cutting.
thinly slice onion and lemon in circles. Score lemon rind and remove all seeds. In baking pan sprayed with Pam, line pork chops without overlapping. Sprinkle brown sugar (splenda) on top of each pork chop then layer a ring of onion and lemon on each chop. Put 1 tbsp of ketchup on top of lemon layer. Cook covered in oven on 350 for 45min. You ultimately want ketchup to dehydrate and cake onto the top of the pork chop, onion and lemon.
Stir together soy sauce and honey - set aside. Crush cereal and add to pecans. Sprinkle salt and pepper over the chicken. Dip both sides of chicken breasts in soy sauce mix then dredge in pecan crumb mix to coat. Arrange on aluminum foil lined baking sheet coated with Pam. Bake at 425 for 15-20min.
Rinse whole roasting chicken with cold water and pat dry. Place chicken in zip lock freezer bag. Stir together all ingredients until well blended. Pour into zip lock with chicken. Close baggie and rub seasoning all over chicken, coating evenly. Seal and chill at least 30 min or up to 8 hours, turning occassionally. Remove from baggie and discard any left over marinade. Place chicken in roasting (on a rack if desired). Bake at 425 for 1 hour or until meat thermometer reads 180 degrees in thickest part of chicken. Let stand covered for 15 minutes before slicing.
Can also just use skinless/boneless chicken breasts for this recipe.