If you can get past the bright red rice, this is a very good dish. It’s not in my cookbook, but it should be. If you like spicy food, try it.
1 – pork tenderloin
2 – 20 ounce cans cherry pie filling
1 – cup low sodium soy sauce
1 – tablespoon ginger
1 – tablespoon sesame seeds
1 – tablespoon sesame oil
1 – tablespoon freeze-dried minced garlic
1 – tablespoon red pepper flakes
2 – cups Minute Rice
Cook the pork tenderloin anyway you like. I use a little lemon juice, lemon peel, coriander, cumin, Italian seasoning, and garlic in a 400 oven for about 30 minutes. This ternderloin came apart as I unpackaged it, so I cut up some onion to add moisture and flavor.
In a large saucepan over medium low heat, combine the cherry pie filling, soy sauce, ginger, sesame seeds, sesame oil, garlic, and red pepper flakes. Use 1 teaspoon red pepper flakes if you want less spice. Stir once in a while. When the pie filling starts to bubble, turn off the heat and stir in the Minute Rice. Cover the pan and let it sit for at least 5 minutes. When the tenderloin is finished cooking, let it sit for 10 minutes before slicing and serve with the cherry sesame rice.
I love this recipe because you can easily customize it to fit your taste. I like to use a little less macaroni and add another can of black beans and a can of chopped green chiles. You can also add more cheese or hamburger if you like. More carbs, less carbs, more protein, less protein, it’s all up to you. Any way you slice it, it’s umm umm good!
2 – pounds lean ground beef
4 – ounces spaghetti, broken into small pieces
1 – large onion, chopped
1 – 15 ounce can tomato sauce
1 – tablespoon freeze-dried minced garlic
2 – teaspoons chili powder
1 – 15 ounce can black beans, do not drain
2 – tablespoons Worcestershire sauce
1 – 8 ounce bag shredded Monterey Jack cheese
Preheat the oven to 350.Brown and crumble the ground beef, onion, and garlic in a large skillet over medium high heat.Do not drain off the liquid if you used lean meat.Stir in the tomato sauce, chili powder, Worcestershire, black beans and raw spaghetti, one at a time in that order.Spread the beef and noodles evenly in a 13x9x2 pan. Bake for 60 minutes.Sprinkle the cheese over the Chili Mac during the last 10 minutes of baking.
Dontcha just love cream of chicken soup in a casserole? This is an easy dump casserole for those cold winter days. For more wonderful recipes, please buy my cookbook – Caveman Chemistry, Bringing Science Back into Cooking.
2 – cups Minute Rice
1 – 12 ounce package frozen peas
2 – 15.25 ounce cans whole kernel corn
1 – 8 ounce bag shredded cheddar cheese (or more)
2.5 – pounds boneless skinless chicken thighs
2 – 10 ounce cans cream of chicken soup
1 – soup can full of milk or water
Preheat the oven to 325. Spread the rice over the bottom of a 13x9x2 pan. Sprinkle the peas and corn over the rice, including the corn water. Layer about half of the cheese over the vegetables. Lay the chicken in a single layer across the cheese. In a small mixing bowl, stir the milk into the soup and pour the soup over the chicken. Bake the casserole for 90 minutes, until the chicken is cooked all the way through. Sprinkle the rest of the cheese on top and bake 5-10 minutes to melt the cheese. Let the casserole sit for about 5 minutes before serving. Serves 6-8.
I love Roasted Raspberry Chipotle Sauce. It’s especially good on a pork roast or pork chops. You can get it in the BBQ sauce display at your grocery store. Buy some today.
2# lean ground beef
1 small onion
1 cup chopped celery
1 clove garlic, minced
1 8oz pkg sliced mushrooms
1 10.5oz bottle Roasted Raspberry Chipotle Sauce
In a large skillet over medium heat, brown and crumble the ground beef. Salt and pepper to taste. Stir in the garlic, onion, celery, and mushrooms and continue to brown until the onion and celery are soft. Pour off the grease and liquid. Reduce the heat to low and add the raspberry chipotle sauce. Serve when the sauce is warm.
Put a layer of lettuce on the plate. Add ranch dressing if you like. Sprinkle cheese over the lettuce and top with the hamburger mixture. This is also good if you sprinkle crushed tortilla chips on top. Yum. Yum. Yum.
Who doesn’t love dinosaurs? This casserole is especially appetizing to children because it’s covered with dinosaurs. If you’ve never tried dinosaur, it tastes a lot like chicken. I totally understand that most people have not hunted dinosaur as it’s hard to find and even harder to field dress and carry home. And who’s got a freezer that big??? Your family and neighbors would be eating dino for years, whether they prefer white or dark meat. So for this recipe, we’re using dino from the grocery store. Your kids will love making this dish. If you like this recipe, check out others in my blog and definitely check out my first cookbook, Caveman Chemistry, Bringing Science Back into Cooking. It’s available on lulu.com.
1 – 10.5oz can chicken with rice soup
1/2 cup uncooked Minute Rice
1 – 12oz package frozen broccoli with cheese sauce
1 – 10.5oz can cream of chicken soup
1 cup grated cheddar cheese – or more
12 – 16 frozen Dino Buddies chicken nuggets
Preheat the oven to 350. Pour the chicken with rice soup into a 9×9 pan. Add 1/2 soup can of water and spread the soup across the bottom of the pan. Sprinkle the Minute Rice over the soup. Layer the frozen broccoli over the rice. Drop spoonfuls of the cream of chicken soup over the broccoli. Sprinkle the grated cheese over the soup and broccoli. Put a single layer of frozen dino nuggets on top of the cheese. Bake the Dino Dinner 45-50 minutes, until the broccoli is cooked and the cheese is melted. Let the casserole cool for 5 minutes before serving.
Isn’t this pork tenderloin beautiful? And it tastes, Oh Soooo Good! But then, pork tenderloin tastes good roasted with just salt and pepper. Today I preheated the oven to 325. Then I placed the tenderloin with salt and pepper in a roaster with a can of whole berry cranberry sauce and a splash of diet Coke. That’s it! Push in the meat thermometer and cook to 170. About halfway through, I stirred the cranberry sauce and spooned it over the roast. Pair this with a salad and you have a whole meal, easy on the calories and your time. It may take a little over an hour to cook, depending on the size of your roast, but during that time you can get stuff done around the house, watch TV, or work on your taxes like me. Enjoy.