Cranberry-Glazed Pork Roast

from Taste of Home Winning Recipes 

1 tsp salt

1/2 tsp pepper

1 boneless rolled pork loin roast (about 3 pounds)

1 c jellied cranberry sauce

1/2 c orange juice

1/4 c packed brown sugar

Season the pork with salt and pepper. Place roast in greased roasting pan. Bake uncovered at 350 degrees for 60 minutes.

While the roast is baking, combine the cranberry sauce, orange juice and brown sugar in saucepan. Cook over medium heat, stirring occasionally, until mixture is smooth. 

During the last 20 minutes of baking repeatedly drizzle the glaze on the pork until the sauce is gone.

All this tasty pork needs is a couple of sides like mashed potatoes and green beans! Yum!

Husband rating: 4 stars

Boys gave it two thumbs up

Berry Banana Blast

lightly adapted from blendtec.com

1/4 c vanilla greek yogurt

3/4 c apple juice

1 banana

3/4 frozen blueberries

1 1/2 c frozen strawberries

Place all ingredients in blender and blend until smooth.

We got a BlendTec for Christmas. It is a big change from our Ninja blender. The Ninja was a good blender but couldn't get the ingredients chopped as finely or make the smoothie as smooth as the BlendTec.

Two thumbs up!

Melanie's White Chicken Chili

The original recipe (that I lightly adapted) comes from a friend's daughter-in-law who happens to have the same name I do-Melanie!

1 large chicken breast 
1 15oz can black beans, drained
1 15 oz can corn, drained or 1 1/2 cups frozen corn
1 10 oz can mild Mexican-style tomatoes (diced tomatoes with green chilis)
1 package ranch dressing
1 tsp chili powder
1 tsp ground cumin
1 c water
1 8 oz package cream cheese

Put all ingredients in the crockpot, except the cream cheese. Put the block of cream cheese on top. Cook on high for 4 hours or low for 6-8 hours. Take the chicken out and shred it. Put it back in the crock pot and mix all ingredients.

I have to double this recipe because our family likes it so much. The recipe should feed about 4-5 people as is.

Boys give this two thumbs up!

Seafood Pasta Alfredo

adapted from Taste of Home Winning Recipes cookbook, submitted by Rebekah Beyer

16 oz uncooked linguine
1 zucchini, quartered and sliced
1 c julienned carrots (buy the small bag of pre sliced carrots to save time)
1 small onion, chopped
1 tbsp olive oil
1 tsp minced garlic
dash crushed red pepper flakes
1 jar of your favorite alfredo sauce
1 lb medium shrimp, cooked, peeled and deveined

Cook linguine according to package instructions. Meanwhile, in a large skillet, heat olive oil. Add onion, garlic, zucchini and carrots. Sauté until crisp-tender. Add shrimp and red pepper flakes. Cook for 2-3 minutes. Add the cooked and drained linguine. Add the alfredo sauce and mix to coat all ingredients. Heat until warm; about 2 minutes. Season with salt and pepper. Serve immediately.

I've been in a chicken rut lately! We eat chicken in soup, chicken pot pie, baked chicken and veggies. This is a nice addition to the weekly menu. It breaks up all those nights of chicken! It's easy, quick and affordable.

Husband rating: 4 stars
Boys said: thumbs up

Dragonwood

Our family loves Dragonwood. There is strategy, luck and all kinds of fun creatures to capture in this game. The age recommendation is 8 and up but our son played it without any problems at 6. You even get a bonus of practicing addition and figuring out risk by thinking about percentages as you play!

Italian Sausage Potato Soup

With the weather becoming cooler I have been in the mood for soups and chilis. This is a great recipe. I love finding new recipes our family enjoys!

adapted from ourbestbites.com

1 lb mild ground Italian sausage

1/2 tsp crushed red pepper flakes
1 tsp smoked paprika
1 large onion, diced
5-6 cloves garlic, minced or pressed
8 cups (64 oz) chicken broth
2 pounds red potatoes, diced
1 tsp Italian seasoning
2 cups low-fat milk
3 ounces light cream cheese
3 tbsp all-purpose flour
2 tbsp butter
1/2 tsp kosher salt
2 cups baby spinach, chopped

Place sausage in large pot. Add red pepper flakes, smoked paprika, onion, and garlic. Sauté over medium heat until the sausage is fully cooked and drain if necessary. Add the chicken broth and Italian seasoning, increase heat to high, and bring to a boil. Add diced potatoes, cover, and reduce to a simmer. Cook potatoes until tender.

While the potatoes are cooking, place the milk, cream cheese, flour, and salt in a blender. Blend until smooth. Heat the butter over medium-low heat in a small saucepan, then add the milk mixture and cook over medium heat until thick (like a very thick cream soup or a stirrable pudding). When the potatoes are cooked, add the thickened milk mixture and chopped spinach. If desired, season with additional crushed red pepper flakes and kosher salt to taste and serve with freshly grated Parmesan cheese. Serves 8-10.

Husband rating: 3.5 (I give it a 4)

Slow Cooker Beef and Sweet Potato Soup

from Cooking Light magazine

1 lb 90% lean ground beef

4 c (3/4 in.) cubed unpeeled sweet potato

2 1/2 c unsalted beef stock

2 c chopped yellow onion

1 c chopped red, yellow or orange bell pepper

1/4 c unsalted tomato paste (about an 8oz size can)

2 tbsp chili powder

1 1/2 tsp kosher salt

1 1/2 tsp ground cumin

1/2 tsp ground red pepper

8 garlic cloves, minced

2 (14.5 oz) cans unsalted diced tomatoes, undrained

1 (15 oz) can unsalted black beans, rinsed and drained

1 c chopped fresh cilantro, divided

optional: 1 c sharp cheddar cheese, shredded

Heat a large nonstick skillet over medium-high. Add beef to pan; cook, stirring often, just until crumbled and mostly browned, about 3 minutes. (Beef will not be fully cooked.) Remove from heat. 

Combine sweet potatoes and next 11 ingredients (through black beans) in a 6-quart slow cooker. Stir in beef. Cover and cook on low 7 hours. Stir in 1/2 c cilantro. Ladle chili into bowls; top with cheese and remaining cilantro, if wanted.

Husband rating: 4 stars

Boys said: thumbs up