New Recipes!

Here’s a peak at what’s on our menu this week:

Monday:

Entrée: Baked Pork Chops with apples & onions

Side dish: Cheesy broccoli and cauliflower

Dessert:  Goat Brie topped with warm peaches

We also used chicken in this dish that needed to be cooked

Ingredients:

2 pork chops

2-3 medium apples

1 large onion

Essential Tools: Foil & Glass Dish

Directions:

1. Sear the Pork Chops 

2. Chop up 2-3 medium apples

3. Chop up 1 large onion

4. Grease a glass dish (we used butter)

5. Place apples & onion into pan

6. Put the meat on top

7. Cover with foil

8. Bake the covered dish on 350 degrees for 30 minutes

9. Take dish out and re-cover the meat with the apples & onions

10. Put back into oven for another 30 minutes – 1 hour

Ingredients for the side:

½ bunch of broccoli

½ bunch of cauliflower

1 cup cheese (could use a mix)

1-2 tbsp butter (up to you)

1 tbsp almond flour

¾ cup homemade yogurt

1 tsp garlic powder

1 tsp salt

1 tsp pepper

Essential Tools: Saucepan & Cheese Grater

Directions: 

1. Steam ½ bunch broccoli & ½ bunch cauliflower

To steam: place about an inch of water into a saucepan  Bring water to a boil, add vegetables and reduce heat to medium, cook until tender – about 5 minute.

2. Melt 1-2 tbsp of butter

3. Saute ½ a chopped onion then add onion to butter

4. Stir in 1 tbsp almond flour

5. Add ¾ cup of homemade yogurt (could use plain yogurt)

6. Let mixture come to a boil, then stir in 1 cup of cheese

7. Add ½ tsp of salt, pepper, and garlic powder

8. Pour mixture over vegetables

              

Dessert Ingredients: 

3 large peaches

1 round of goat brie

1/2 tbsp butter

Honey

Cinnamon

Essential Tools: Parchment paper & cookie sheet

Directions:

1.  Cut up peaches, place in a saucepan with butter, sprinkle cinnamon on top

2. Line a cookie sheet with parchment paper

3. Place brie on cookie sheet and drizzle honey on top

4. Bake in 300 degree oven for approximately 10 minutes

5. Pour on peaches 

6. Serve

Happy Tuesday: Chili Day (My Favorite!)

It is so rainy here in Southern Colorado and in New Mexico.  Roads have been flooded as I drive home and its ever so muddy.  It’s been foggy at our house all day…but at least it’s cooler.  I'm so excited for fall!

With this kind of weather, it’s a perfect day to have chili!  David cooked up some of the best chili – uh, ever

Chili Ingredients:

¾ lb ground bison

1 lb ground pork sausage

2 tbsp butter

1 large onion

2 cloves crushed garlic

1 28 oz can of crushed tomatoes

2 cups broth or water

1/3 cup chili powder

¼ tsp cayenne pepper (more to taste)

½ tsp oregano

salt, pepper to taste

Directions:

1. Chop onion & sauté with butter, chili powder, & garlic

2. After onion gets soft, add meat & cook through

3. Once meat is done, add the remaining ingredients.

4. Simmer for 20-30 minutes

 
Top chili with shredded cheese, homemade yogurt, bacon bits, cooked peppers/onions

One of the best things about all these yummy dinners is I always have lunch the next day!  Hope you enjoy!

Coming up: London Broil with Green Beans & Zucchini Boats with Creamy Garlic Chicken