food

A week or so ago, I said that I want to come up with some new recipes/ that I can use on a regular basis.

Here's the list:

1. Honey Mustard Pork Tenderloin (tried this last week... liked it a lot... and Kroger had the meat on sale! :) )

2. Orange Zested Chicken Breast

3. Macaroni Grill home cooking pack.... Fettucini Alfredo... I think I may add asparagus to it.

(this week)

Honey Mustard Pork Tenderloin

1 pork tenderloin (3/4 lb)

1 tablespoon honey

1 tablespoon dijon mustard (My favorite is Jack Daniels honey dijon mustard...yum!)

2 teaspoons olive or vegetable oil

1 teaspoon finely chopped garlic

1/2 teaspoon dried oregano leaves (I just used oregano from a little spice jar I already had.)

1. Heat oven to 425. Line a 15x10x1 pan (or whatever you have) with foil. Put tenderloin in the pan. In a small bowl, mix all the other ingredients; then, brush over the tenderloin.

2. Bake 25-30 minutes or until the pork has a slight blush of pink in the center and meat thermometer inserted in center reads 160 F. Let stand for a few minutes.

Orange Zested Chicken Breasts

1/2 teaspoon seasoned salt

1/4 teaspoon garlic powder

2 tablespoons butter or margarine

1 teaspoon grated orange peel

4 boneless skinless chicken breast

1. In small bowl, mix seasoned salt and garlic powder.

2. In 10-inch nonstick skillet, heat butter and orange peel over medium heat until butter is melted. Add chicken; sprinkle with salt mixture. Cook about 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170 F).

***These recipes is from the little Pillsbury monthly cookbooks you can buy at the grocery store checkout.

Have I ever mentioned how much I cook with chicken breasts? I use them all the time! Whenever Target or Kroger has them on sale, I buy them whether or not I already have a bag or two in the freezer. Here's a sample recipe:

two boneless skinless chicken breasts

your choice of Lawry's 30 minute marinades (I like Caribbean Jerk, Chipotle, Honey Mustard, and Buffalo flavors. I am sure they're all good, I just haven't tried all of them yet.)

1. Spray cooking spray in your baking dish so that clean-up is easier later.

2. Get out one chicken breast per person. Put them in your dish. Cover them in the marinade of your choice. Set it in the fridge overnight to thaw.

3. Once thawed, trim any fat off your chicken breasts.

4. Cook at 375 for 30 minutes.

I like to serve this with the Green Giant bag of frozen rosemary garlic red potatoes and the Kroger Broccoli with low fat cheese. These are super simple!