Easy Italian Chops

The crock pot has become very necessary since I started juggling more activities for the kids and myself. Having dinner cook all day, make the house smell cozy and yummy and dinner ready when it needs to be is priceless. Minimal ingredients makes this recipe a must cook again, and the kids ate it up. Enjoy!

Ingredients:
16 oz Balsamic vinaigrette salad dressing (I used Paul Newman's)
1.5 pound pork tenderloin (cut into 4 equal chops)
baby carrots (enough to feed four)
1/2 sweet onion, sliced

Directions: 
1. Place carrots and onions in crock pot. Lay chops on top and pour dressing over the top.

2. Cover. Cook on high for 6-8 hours (I only cooked for 6 hours).

Cheesy Pumpkin Spice Muffins

OK, so thank you Facebook friends for sharing recipes you see, and further more ones with pumpkin in the recipe. This SUPER EASY muffin recipe is also on the healthy side; as long as you leave off the frosting! Make mini ones for a play date or party, or indulge and make full size muffins. Either way, make these. You will not regret it. Enjoy!

Ingredients:
1 15oz can of pumpkin
1 box Spice cake mix
cream cheese frosting

Directions:
1. Mix the pumpkin and spice cake mix together. Mix until well blended.

2. Place in muffin tins and bake at 350 for 12-18 minutes.

3. Allow to  cool (although the first one I ate hot!) and then frost and enjoy!

One Pot Chicken Dish

The crock pot is at work again. Tonight we are trying a chicken dish along with stuffing in the crock pot. I know the kids love chicken and bread, so I am hoping for a home run with this super easy and inexpensive dinner. Enjoy!

Ingredients:

2 boneless, skinless chicken breasts, halved

1 can cream of mushroom soup (I buy the one with the added spices)

1 box of Stove Top stuffing mix (I used cornbread stuffing)

1 3/4 cup water

1/3 cup milk

Directions:

1. Lay the halved chicken breasts at the bottom of the crock pot. In a bowl stir the soup and milk together until blended and pour over the chicken.

2. In the same bowl mix the stuffing and water and then pour over the soup. Cover and cook on low 6-8 hours. Enjoy!

So the kids inhaled the chicken but the stuffing was too mushy for them. This dish does not photograph well at all but was so very tasty. My husband and I ate the entire crock pot! I will definitely make this again. 

Beef Daube Provencal

Happy Monday everyone! I am a sucker for food pictures, and this one caught my eye. From my trusty subscription to Cooking Light, this recipe looks delicious and a fun take on beef stew. All the veggies in the recipe I chopped in the food processor and serving them with egg noodles will ensure great veggie consumption with my toddlers! This receipt serves 6 and is about 367 calories per serving. 

I ate this with the egg noodles and my husband ate it over rice. Both were so delicious. This was so easy to make and very tasty. Enjoy!

Ingredients:
1 TBS olive oil
12 garlic cloves, crushed
2 lbs chuck roast, cut in cubes
salt and pepper to taste
1 cup red wine (I used Bogle Cabernet)
1/2 cup chopped carrot
1/2 cup chopped bell pepper
1 cup chopped zucchini
1 cup chopped onion
1/2 cup low sodium beef broth
1 TBS tomato paste
1 tsp fresh rosemary
1 tsp fresh thyme
dash of ground allspice
1 (14.5oz) can diced tomatoes
1 bay leaf
3 cups cooked egg noodles

Directions:
1. Preheat the oven to 300 degrees.

2. Heat a small dutch oven over low heat. A oil and swirl to coat. Add garlic and cook until aromatic, about 5 minutes. Remove with slotted spoon and set aside. Increase heat to medium-high and add beef. Season with salt and pepper and cook until browned on all sides, around 5 minutes. Remove with slotted spoon and add to garlic.

3. Add red wine to pan and bring to a boil, scrape up brown bits. Add garlic, beef, salt and pepper and remaining ingredients (not egg noodles). Bring to a boil.

4. Cover and bake for 2.5 hours or until beef is tender. Discard bay leaf and serve over noodles. Enjoy!