Beef/Pork Recipes (Most Popular)
This is a great chili anyway, but our Paleo-eating family loves it as a perfect substitute for beany chilis. No salt is needed and please use grassfed beef for the best taste and nutrition.
My son eats adobo almost everyday! He likes it a little sweet and so I came up with this one.
In a small bowl put dried cranberries and cover with water and set aside.
Cook stuffing according to package. For lower fat put in less butter.
Pre-heat oven to 350. cover a shallow pan with a lip (about 8x11ish) with tin foil and pour 1/2 cup or cranberry juice into it.
Cut fat off pork chops. Using a short bladed knife, cut open the pork chop to make a small pocket in the meat. See the attached picture for details.
Measure out about 1.5 cups of stuffing. Drain your cranberries and mix them into the 1.5 cups stuffing. Divide the stuffing in half and stuff the pork chop with the mixture. Lightly salt and pepper the meat on both sides.
Place the meat in the shallow pan with the cranberry juice. Bake in the center of the oven for ten minutes. Flip the meat over carefully (as to not spill the stuffing) and continue to cook 10-15 minutes. Check meat with thermometer. When cooked, let set 5-10 minutes to soak in the remaining juices in the pan.
- Rachael Ray Recipe I found here: http://www.rachaelraymag.com/recipes/racha
el-ray-magazine-recipes/dinner-for-10-
dollars-or-less-recipes/Beef-and-Porto
bello-Minestroganoff
This is a spicy, hearty chili. The ground beef can be swapped for ground turkey or an additional half cup of TVP. If you do not have TVP, double the meat. Add water if it become too thick. Use whatever beans (drained and rinsed) you have in house or omit them entirely. Do not omit the ground sage. Add salt and pepper to taste.
Although this is just a basic meatloaf, the sauce makes it a killer recipe. Basically, you bake the meatloaf, then about 10 minutes before it's done, you drain it and add the sauce.
trying to make a low cal healthy chili
**add more hot peppers for more heat
**add fresh chopped scallions to cooked chili before eating
**tastes better after a few days!
Makes 12 servings, perfect for leftovers, lunches, or 2 dinners for a large family.
This is a simple, tasty, winter-day recipe that anyone can make, regardless of skill level.
Adapted from recipe courtesy Ina Garten, Barefoot Contessa (www.foodnetwork.com)
Eat smartly early in the day to enjoy this fantastic dish for dinner! This is my family's favorite recipe! We always make extra for left-overs!
Recipe courtesy Cheryl Smith, www.foodnetwork.com
Cut into 9 squares, serves 4 (with one slice for lunch tomorrow!)