My Favorite Vegetable Salad: Chickpeas & Cukes

Ingredients:

* 2 cucumbers, peeled & diced

* 1-2 cups of grape tomatoes

* 1 can garbanzo beans, rinsed & drained

* 1/2 red onion, diced

* 1 cup crumbled feta cheese

* 2 TBS extra virgin olive oil

* 6 TBS lemon juice

* 1/2 tsp garlic salt

* 1/2-1 tsp black pepper

Directions:

- Layer the tomatoes, garbanzo beans, cucumbers, onion, and feta cheese.

- Combine the olive oil, lemon juice, garlic salt, and pepper.

- Pour over the layered vegetables and cheese.

- Cover and refrigerate 4 hours until ready to serve.

- Prior to serving, mix well to combine all ingredients.

Hint: No grape tomatoes? Substitute diced fresh tomatoes instead. Not a fan of feta cheese? How about mozzarella cubes instead? I like to eat this salad with wheat crackers or bagel chips. Definitely a kitchen favorite in my house - enjoy!!


This recipe is being shared at MomTrends Friday Food post - go check it out and see what other great cooks are making this week!

Pork Tenderloin Stir-fry

Ingredients:

• 1 1/2 lb pork tenderloin, thinly sliced
• 2 tsp vegetable oil
• 1 (4 oz) can sliced mushrooms, drained
• 3 green onions, sliced
• 1/2 small head cabbage, thinly sliced
• 1 can bean sprouts, drained
• 2 garlic cloves, minced
• 1 tsp ground ginger
• 1/2 tsp sugar
• 3 TBS soy sauce
• hot, cooked rice

Directions:

1. Start with a preheated deep skillet or wok. Stir-fry the sliced pork in hot oil until no longer pink.
2. Add mushrooms, onions, and peas: continuing to stir-fry for 3-5 minutes.
3. Add cabbage, bean sprouts, garlic, ginger, and sugar. Stir-fry for 5-10 minutes.
4. Stir in soy sauce.
5. Serve over hot prepared rice.

Hint: My teenagers cooked this meal for our family. From assembling the ingredients, to prepping the vegetables, to reading and following the recipe directions. Get your family involved in the kitchen! It is good for them, (and you too)!

Pork-N-Kraut

Ingredients:

• 2 lb pork shoulder roast
• 1/2 cup cider vinegar
• 1/8 cup balsamic vinegar
• 2 TBS sugar
• 1 tsp fennel seed
• 1 - 1 1/2 tsp house seasoning (salt, pepper, garlic powder, & red pepper)
• 1 can sauerkraut

Directions:

1. Combine ingredients in a crock-pot.
2. Cook on low 6-8 hours. (Not suggested to be cooked on high.)
3. Shred with fork prior to serving. Mix until completely combined.

Hint: We made sandwiches for our dinner with a fresh salad on the side. If you any unfamiliar with fennel, taste it first - it is truly an acquired taste. During colder weather this is a great crock-pot dish that we would serve with mashed potatoes or cooked egg noodles. My husband and I are looking forward to leftovers for lunch tomorrow!!

This recipe is linked up to Friday Foods over at MomTrends...go see what other great recipes are being shared - and share one of your own!!

Pork-N-Veggie Pockets

Ingredients:

• 1 small boneless cutlet per person (5 for us)


• 1 bag frozen California mix veggies (broccoli, cauliflower, carrots)


• 1 (8 oz) can sliced water chestnuts, drained


• 1 med. green pepper, sliced


• 2 green onions, sliced


• 1/4 cup reduced-sodium soy sauce


• 4 tsp. sesame oil


• 1 tsp. ground ginger


• cooked rice, optional


• chow mein noodles, optional

Directions:

1. Using foil pockets, (homemade or store bought....the Schwans driver gave me ours), place 1 pork cutlet in each pocket.



2. Evenly divide vegetables (California mix, green pepper, and green onion) amongst the pockets.



3. Combine soy sauce, sesame oil, and ground ginger in a small dish or measuring cup. Divide and drizzle over pork and vegetables in each pocket.



4. Fold foil around meat and vegetables to form a tight seal.



5. Grill over medium heat on a covered grill for 10-12 minutes, or until the vegetables are tender and the meat is no longer pink.



6. Serve with prepared rice and garnish with chow mein noodles, if desired.

Hint: These can be prepared and frozen ahead of time as single serving meals, or for campfire meals. Let the kids help: whether it is loading the pockets, or sealing them - get everyone involved! If you buy from Schwan's, ask your delivery person about foil grill pockets, my salesman/driver has been very generous to share plenty foil pockets with our family. Enjoy!

This recipe is linked up over at Friday Foods on MomTrends - go see what other recipes are being shared today!

Bacon-Chicken Quesadillas

Quesadillas are a favorite at our house, especially when I don't really feel like cooking. Instead of just sending the boys into the kitchen to make a sandwich - I can score mom points for having a hot meal that is both hand-held and delicious.

We have experimented a lot with tweaking several staple recipes in our menu to "Buffalo Chicken" flavor, and last night we tweaked our Quesadillas in the same direction.

These were devoured. No leftovers. None.

I consider that to be a good sign!

Ingredients:

2 fajita size flour flour tortillas per person (10 in our case)
1 large can chicken breast, drained
1/2 cup bacon crumbles
1/4 white onion, diced
1/8 cup ranch salad dressing
2-3 dashes hot sauce
1/2-1 tsp southwest seasoning
1 cup shredded mozzarella cheese

* Combine chicken breast, bacon crumbles, diced onion, ranch dressing, hot sauce, and shredded mozzarella cheese in a mixing bowl with a fork.

* Prepare cooking surface, preferably a griddle or shallow skillet by preheating after ingredients are assembled and ready to cook. These cook quickly, so be prepared. (I use a double burner griddle.)

* Place 1 flour tortilla on hot cooking surface, then top with filling mixture. Filling should not quite cover the tortilla and make sure to spread it out so that it will melt evenly as it cooks. The more filling, the harder it will be to flip and the cheese will not melt completely. Top with 2nd flour tortilla.

* Cook for 1-2 minutes on medium-high heat on preheated griddle. Tortillas will become crispy and cheese will melt as they cook.

* Cut with a pizza cutter and serve with ranch dressing for dipping...if the kids wait that long!

Enjoy!!



This recipe is linked up to Friday Food at Momtrends - go check out the other recipes linked up today!

Kicked-Up Cornbread

My husband loves Jiffy corn muffin mixes. Quick, simple, easy to use and very consistent.

Last week when we made a big crock-pot of ham & beans for dinner, I took on the task of making the cornbread. What is ham & beans without cornbread?

I'm not sure if it was more out of curiosity or boredom, but I decided to add some extras to the cornbread batter.

I wasn't going to tell my family, I wanted to see if anyone would notice. At the last minute I chickened out and told on myself.

Holey moley, you would have thought I broke the law! They complained and carried on as if it was the end of the world. I messed with their cornbread and they were not happy...not happy at all.

Well, until they ate it!

It was delicious!!

I added:

* 1 1/2 tsp hot sauce

* 1/2 cup shredded colby-jack cheese

* 1 TBS southwestern seasoning

That added to the batter, then allowed to rest 10 minutes prior to baking as directed on the package - and viola! Kicked-Up Cornbread was an absolute success!

This recipe is linked up to Friday Food - Click on the MomTrends for more of this weeks recipes!!

Grilled Fish Tacos with Fresh Salsa

Ingredients:

2 limes, juiced - divided

3 plum tomatoes, diced

1/2 medium onion, diced

1/2 cup cilantro, chopped

1/2 cup mayo

2 TBS milk

1 tsp minced garlic

1/4 tsp salt

2 cups thinly sliced Romaine lettuce

1 avocado, peeled & diced

10 corn tortillas

1 - 1 1/4 lbs. tilapia fillets

*black pepper*

1st - Prepare white sauce for tacos by combining mayo, milk, garlic, and 2 TBS of lime juice with a whisk until smooth.

2nd - Prepare salsa by combining remainder of lime juice with diced onion, diced tomatoes, chopped cilantro and salt.

3rd - Place lettuce and avocado each in a separate dish for easy taco assembly.

4th - Warm corn tortillas on a grill or griddle and set aside in a warmer or plastic dish with a lid.

5th - Heat grill or griddle to cook fillets over medium heat. Season tilapia fillets with black pepper. Cook fillets 3-4 minutes on each side, until fillets flake easily with a fork.

6th - Assemble tacos in corn tortillas: layer lettuce, fish, salsa, avocado, and sauce into tortilla.

This recipe is linked up to Friday Food - Click on the Momtrends box for more of this weeks recipes!!