Bottom of the Box Crushed Cracker Pork

• 1 pound pork tenderloin
• 1 egg, beaten
• 1 Tbsp steak sauce
• 1 tsp garlic powder
• 1 cup FINELY crushed cheese crackers
• 2 Tbsp vegetable oil, divided

Combine egg, steak sauce and garlic powder in a shallow dish. Place crushed crackers in another shallow dish. Cut tenderloin crosswise into 1/2-inch thick slices. Pound or flatten slices with the heel of your hand to 1/4 inch thickness. Dip each slice first into egg mixture, then cracker crumbs, turning to coat. Heat one tablespoon of oil in a large nonstick skillet over medium heat until hot. Add half of pork slices and cook 4 to 5 minutes per side or until browned. Repeat with remaining oil and pork slices.

I had my reservations about this recipe but thought I would give it a try anyway, and I'm glad I did! It was great! I used pork chops instead of a tenderloin and it worked out well! I got the recipe out of a magazine, but it was from the National Pork Board.

Arby's Sandwich

Yum, easy and delicious. I halved this because I only have a family of 3

2 Lbs thin sliced deli ham.
1 C water
1 C Ketchup
1/4 C Brown Sugar
1/2 C Worcestershire Sauce
2 Tbsp White Vinegar
2 tsp. Mustard

Mix all BUT the ham together
Place ham in Crock Pot, pour mixture on top. Cook 4-5 hour low or 2 on high. I would occasional stir it. Serve on hamburger bun.

Spinach and Feta Stuffed Chicken Breasts

I adapted this recipe from Gina's Weight Watcher Recipes.
Calories: 126
Points 2.5

We had this tonight and after my husband took the first bite he said wow, that has a lot of flavor! I loved the combination of the feta cheese and spinach! Delish! I will put my version of the recipe but if you want her original version, check it out here
Hers called for Ricotta cheese but I don't usually have that on hand and there is nothing more annoying then getting ready to make something and realizing you don't have every ingredient so I improvised!

This serving size is for two chicken breasts that I pounded out to make four chicken rolls, so keep that in mind if you are feeding more.

* Couple handfuls of fresh spinach
* 1 tsp. oil
*1/3 C. (give or take) feta cheese
* 1/3 C. ( give or take again, sorry I didn't really measure) Cottage cheese
*1/2 onion chopped
*2 cloves of garlic
* 2 chicken breasts
*1 egg
*1 Tbsp. h2O
* 1/3 C. seasoned breadcrumbs (Italian)
* Pam
* Spaghetti noodles ( to use as toothpicks)

Preheat oven at 350

Saute onions and spinach for a couple of minutes, add garlic and saute for about 1 min. Remove from heat, add feta and cottage cheese.

Slice chicken breasts in half and pound them ( I use my rolling pin) to make them thinner. Season with salt and pepper.

Place spinach mixture in the middle and wrap the ends around, secure with spaghetti noodles if needed ( nice thing about this is you can eat them and for some reason I never have any toothpicks:)

Dip chicken into the egg wash and then breadcrumbs

Spray your cookie sheet with pam and back for about 25 minutes. I also added a little itsy bitsy pat of light butter on top to keep the chicken moist.

Hope you like it!

Brown Sugar Chicken

• 12 boneless, skinless chicken thighs or 6 boneless skinless breast halves
• 1 cup brown sugar
• 1/4 cup lemon-lime soda
• 2/3 cup vinegar
• 3 cloves smashed and chopped garlic
• 2 Tbsp soy sauce
• 1 tsp black pepper

Plop chicken in crockpot. Cover with the brown sugar, pepper, chopped garlic and soy sauce. Add the vinegar and pour in the soda. Cover and cook on low for 6-9 hours or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.
Serve over a bowl of rice with a ladle full of the broth

I got this from the crockpot365.blogspot.

Nice and easy and pretty tasty!

Oatmeal Breakfast Muffins

Be careful with these ones, they will run right through you! I am always looking for healthy recipes and I came across this recipe the other day. I got it from myfoodstoragemeals.blogspot.com They are sooooooo good! They taste just like Banana Bread!

1 egg
1/4 cup canola oil
1/2 cup applesauce
4 bananas (I only used 3)
3 T sour cream (I used fat free)
1 t vanilla

Mix the above together.

1 1/4 cup whole wheat flour
1/2 cup flax (make sure to grind this, I use a coffee grinder and it works great! I bought it specifically for this purpose!)
1 1/4 cup quick oats
1/3 cup brown sugar or honey (I used about 1/4 cup honey)
1 t cinnamon
1 t baking soda
1/2 t salt
1 1/2 baking powder
1/2 cup raisins or craisins ( I left this out)
1/2 cup chocolate chips (optional)

Mix together the wet ingredients. Add remaining ingredients and mix well. Put muffins in a greased muffin tin and bake 350* for 10-15 minutes. (I actually baked them for about 20 minutes.)

Citrus Water Punch

2 tablespoons citric acid (you can find this at most pharmacies or natural food stores)
5 quarts water
2 cups sugar
2 tablespoons pure lemon extract
3 sliced lemons
3 sliced limes
Crushed ice

In a large pitcher or punch bowl, stir water, sugar, citric acid, and lemon extract together. Add sliced fruit and ice.

Found this recipe on My Kitchen Cafe! I have been looking for a good recipe for this punch and this is the one! So good, so refreshing...

Chicken Scallopine

• 4 boneless, skinless, fat trimmed chicken breasts
• 1/2 cup flour
• 2 Tbsp Parmesan cheese, grated
• 3 tsp olive oil
• 2 tsp butter
• 1 Tbsp minced garlic
• 1/3 cup white wine
• 1 Tbsp capers
• 1 tsp lemon peel
• 2 Tbsp lemon juice
• 1/4 cup chicken stock
• 1/4 tsp salt
• pinch ground black pepper
• 2 cups angel hair pasta, cooked
• 2 Tbsp parsley, freshly chopped

1. With a meat mallet pound chick to 1/2 inch thick. In a small bowl, combine flour and cheese. Dredge both sides of chicken breast in flour mixture
2. In a large saute pan, saute chicken breasts in 1 tsp olive oil for 3 to 5 mins on each side or until cooked through. Remove from pan.
3. Heat butter and remaining olive oil together over medium-low heat. Add garlic and cook 1 minute. Add wine and simmer for about 3 minutes or until wine is evaporated. Add remaining ingredients except salt, pepper and parsley. Simmer sauce for 5 more minutes. Add salt and pepper.
4. Serve each chicken breast with 2 Tbsp sauce and 1/2 cup cooked pasta and parsley.

I got this from some random free book they were handing out at Wal-mart last year.

Changes I made:
I used chicken broth/stock in place of the white wine
I didn't have capers so I used 3 green onions
I left out the lemon peel
I also forgot to add the parsley