Tuscan or Italian pork tenderloin

Healthy and delicious!

Easy Sunday meal!

1 lb.. pork  tenderloin 

Dry Tuscan rub or Italian rub”

Olive oil

Rub olive oil over tenderloin.  Season, wrap in plastic wrap and refrigerate until use.

Note:  you can also marinate pork in Italian salad dressing as well.  Cover and marinate turning occasionally .

Spray at 13x9 inch pan with cooking spray.

Season pork generously and bake covered 400 degrees approximately 20 minutes covered.

  

Remove tenderloin from oven.  Remove cover.  Bake another 5 to 10 minutes or until light pink or no pink in center.

FROM MY HEALTHY KITCHEN TO YOURS,

FYI: Space savers and your home

Hi everyone!

I think it’s time to share a few of my secrets in the kitchen as well as all over the house for easy storage and organizing.

Your home is your castle but no matter what its size clutter comes along in all shapes and sizes so what do I do?  I continue to find easy ideas to eliminate clutter.

I find storage in my freezer to be clumsy at times with small packages of servings not used so here’s a few hints to help keep your freezer and pantry organized.

First:  Rubber bands versus clips for frozen veggies, snacks or bulky items.

Rubber bands work better and usually a large rubber band works for all sizes.  Plus they take up less space storing.

The uses are endless!  Try a rubber band ball or another rubber band source but the rubber band ball eliminates all those little nuisance rubber bands.  

I bought mine at Target.  

Love my rubber bands!! I bet you will do too!!!

 

Chili sauce Pork chops

Here’s another recipe for Pork(the other white meat ).

The recipe is so easy you can put it on your plate in 15 minutes. 

I just created it my way with little effort and you can too!

Note: I used thin pork chops.  If using larger chops you may want to cook longer or bake covered.  You decide!

They are so delicious!!!!

4 to 6 thin boneless pork chops

2 T vegetable oil

Pinch salt and pepper

1/2 bottle mild chili sauce 

4T brown sugar 

About 1 to 2 T water

On low to medium slowly sauté pork chops in oil.  Cover slightly.

Once pork chops are slightly browned add chili sauce . Brown sugar and a few T of water.

Cook slowly until sauce starts to adhere to pork turning occasionally.

Remove from pan and serve with your side of choice.

I served cabbage and noodles as my side.

 

Cream of Chicken Vegetable Soup!

 

Here goes my easy creamy vegetable soup recipe!  It’s really delicious!

2-32 oz.  organic chicken broth 

1cup diced chicken

I cup frozen mixed vegetables thawed

Or 1cup carrots, onion ,celery, peas and green beans-and potatoes ( all diced)

1 small can drained garbanzo beans (optional)

I cup cooked pasta (optional)

In a large Dutch skillet add a few tablespoons vegetable oil.

After oil is heated place carrots, onions, celery and potatoes.  Pinch salt and pepper too!

Sauté slowly until slightly tender.

Add chicken broth and diced chicken.  Simmer until all vegetables are tender.

In a separate small

Pot on low heat add 3 tablespoons butter and melt.

Add 1/2 to 3/4 cup flour and whisk until it absorbs butter.( it depends on how thick you want your soup as to amount of flour added.  Add 1/2 cup whole milk and whisk until blended thoroughly.

Slowly pour into vegetable chicken broth until broth slowly starts to thicken.

Enjoy!

 

Enchilada meatballs

Good recipe !  Excellent appetizer!

I have wanted to try an easy Enchilada meatball recipe and I did make some adjustments with ingredients using what I had available.

I’ll note in recipe! ***

I made my own cornbread since I had a box mix. Leftovers with butter for breakfast! Yum!

• 2 cups crumbled cornbread (made a quick cornbread mix)***
• 1 (10 ounce) can enchilada sauce, divided 
• ½ teaspoon salt 
• 1 ½ pounds ground beef chuck (1lb.)
• 1 (10 ounce) can tomato sauce (8 oz) ***
• 1 cup shredded Mexican cheese blend, divided ( I only had sharp cheddar)
  
  
  
  
  
  

• 
  
  
  
  
  
  
  
  
  
  
• Heat oven to 350 degrees
• Step 2

  In a large bowl, combine the cornbread, half of the enchilada sauce, half of the cheese, and the salt. Crumble the beef into the mixture, and blend well using your hands. Shape meat into 1 inch balls, and place on a 10x15 inch jellyroll pan, or any cookie sheet with sides to catch the grease.(I used parchment paper for easy clean up)

• Step 3

  Bake for 18 to 22 minutes in the preheated oven, until the meat is cooked through.

• Step 4

  While the meatballs are cooking, warm the tomato sauce and remaining enchilada sauce in a saucepan. Remove the meatballs from the pan using a slotted spoon, and place in a serving dish. Pour the heated sauce over them, and sprinkle the rest of the cheese on top. Provide toothpicks for serving.

  I did not put the sauce directly on the meatballs.  (I placed in a pourable gravy type dish)***

  Note:  Homemade baked fries.  Salt, olive oil, paprika and onion powder! *** Yummy!

  Enjoy!