This yummy recipe comes from a fellow blogger whose site I have been enjoying for some time. “Enjoy the island flavors of tropical fruits, spices and rum” says Karen@ Back Road Journal. This immediately caught my eye and after reviewing her recipe I knew I had to make this – it had so many ingredients … Continue reading
This is one of my favorite Chinese dishes and this low calorie version with a lighter sauce is really good. I have added some more vegetables and changed the directions a little. Pork tenderloin slices do not need so much cooking time as Weight Watcher’s suggests. See also my recipe Sweet and Sour Pork where the pork is fried (you could … Continue reading
It is that time of the year when it starts to get cooler and roasts, chili, stews and such become a part of the weekly menu. This has been a favorite way to cook a pork roast for longer than I care to admit and the gravy is a special treat. I am sure Gene felt … Continue reading
This is a very good dish especially with all of the onions. Weight Watcher’s calls this dish a Southern classic – I call it tasty!
After taking a Chinese cooking class last year I was introduced to different kinds of noodles. Usually if a recipe called for some kind of noodle I liked to use linguine, spaghetti and so on. So, I decided to try rice noodles that were called for in this recipe from Eating Well Magazine that I … Continue reading
Many of us here in Michigan in mid-February wish we were visiting one of the Caribbean Islands right now. This recipe is very tasty even just marinating the pork for 2 hours as well as up to 2 days. There are 4 points per 3 slices of pork and comes from a new Weight Watcher’s cookbook that has lots of … Continue reading
How about cooking these pork medallions for Valentines Day in heart-shaped parchment paper? This method of cooking keeps this dish so moist and tender and is a Weight Watcher’s recipe worth 5 points per serving.
Over the holidays one of my sisters checked my site for any information on brining a turkey (I had not posted any recipe yet) and that has prompted me to look into brining again. I have not done a lot of brining mainly due to health issues in my family. Too much salt in your diet is not good! … Continue reading
This is an old recipe from a local cookbook – I believe it might have come from “The Bountiful Arbor” which I do not have any more. Anyways, the calvados/apple jelly sauce makes this dish special. Calvados is an apple brandy produced in Normandy. The apples are fermented into cider which is then distilled in … Continue reading
I originally saw this recipe a long time ago in a Martha Stewart cookbook and we have enjoyed it ever since. The sauce with the fresh thyme is very tasty!